one of grandma's specialties. It is made of fine pork belly, fresh and tender dried bamboo shoots and high-quality dried herring. It is fat but not greasy, without the sweetness of traditional braised pork. In addition, the dried bamboo shoots absorb oil, which makes it not only delicious but also refreshing.

Want to eat fish head: Take fish head as raw material, add chopped pepper and other ingredients, and put it directly into a steaming stove for cooking. This dish retains the nutrition of fish head without losing its taste. The freshness of chopped pepper is blended into the fish head, which makes the fish head fresh and tender. Salty, fresh and spicy are the characteristics of this dish.

Tea spicy chicken: one of grandma's specialties. Farm chickens are selected, and the weight of each chicken is strictly controlled at about 1.8 kg to ensure the smoothness and tenderness of the chicken. It is baked with Longjing tea, Lycium barbarum and other accessories, with crispy skin and tender meat, less rich juice and fragrant, salty and fresh taste.

Tea-flavored duck: The tender duck of about 2 kg is selected as raw material. First, the tender duck is marinated to taste, then the knife is changed and fried in an oil pan until it is about 8% ripe, so that its surface is golden yellow, and then Longjing tea is added to stir-fry. This dish is crispy outside and tender inside, slightly spicy and salty, which retains the delicate flavor of the duck itself and enhances the taste of the duck skin.

Cauliflower: Cauliflower is cooked with leek, garlic, green pepper, sliced meat and secret sauce to keep the original nutritional components of cauliflower and other ingredients, which is refreshing and fresh in aftertaste.