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Chinese food, Su Cai private cuisine daquan
Chapter 1 Knowledge of Su Cuisine Private Cuisine
Chapter 2 Classic Private Cuisine
Boiled shredded chicken sauce
Stewed lion's head with Huai Qi
Sweet and sour yellow carp
beggar's chicken
Crystal Trotter
Qiandaohu braised fish head
Sam sun deboned fish
Yellow Mud Roasted Chicken
Braised silver carp head
Braised Pork with Mussel
Wuxi meat bone
White juice catfish quantity
Jujube square meat
Longfengtui
Braised mandarin fish in vinegar
Braised Pork on Pig Rib
Snowflake tofu
Sauté ed chicken
Three sets of ducks
Carassius auratus
Fried breast with iron sparrow head
Braised Pig Head with Rock Sugar
Wuzi steamed chicken
Braised meat in pot
Chicken egg
Chicken, fire and fish
Sweet and sour live carp
Fish balls stuffed with crabs
Sauce meat
Stewed rabbit
Nanjing boiled salted duck
Braised Mallard Pord Cake
Braised fish lips with shrimp seeds
Roasted duck with pork
Shanjita
Zuan shark's fin
Braised sea tiger wings with dried scallops
Pingqiao tofu
Braised eel with butterfly
Chapter 3 Special Private Cuisine
Stewed pigeon in butter
Steamed winter melon cup
Mother tanker duck
Stewed waist crisp with golden leg and plum
Egg plum chicken
Su Zao rou
Reed tendon in white sauce
Wuxi meat bone
Stewed bean curd duck with red sauce
Tiger skin comb meat
Xianhewang Jinqiao
Crucian carp in white soup
Mixed tripe collar
Pine nut chicken
Steamed Ham with Wine
White fish
Braised quail with medlar
Farewell My Concubine
Baihuajiu braised pork
Yuanyang snowflake roll
Pan-fried mandarin fish
Wavy rice
Lotus stew
Salmon in spicy sauce
Five diced fish balls
Stewed White Gourd with Four Materials
Suqian zhutourou
Rare precious food
Fried chicken slices with ginger
Crystal yaoti
Flat and crisp
Sliced chicken with bean sprouts
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