Gong Shicheng and bean sprouts are called bean sprouts. The palace dish is inlaid with silver sprouts. Inlay with silver sprouts, use copper wire to push the meat filling or chicken shreds into the bean sprouts with both ends cut off, and then steam them in a basket. Pour the stuffed bean sprouts placed in a colander with hot fried Sichuan peppercorn oil. While watering, shake the bean sprouts loosely. When you see a slight change in color, sprinkle some fine salt over it, weigh it twice, and then pour hot oil. In an instant, the bean sprouts became silvery and transparent, and the chicken paste was clearly visible. It tastes crisp and tender with freshness inside.