Musu meat1, formerly known as mignonette meat, is a common traditional Han Chinese dish, belonging to one of the eight cuisines of the Lu Cuisine-Confucius Cuisine, is often blackmailed named Mushu Meat, Clover Meat and so on. The dish is made by mixing and stir-frying slices of pork with eggs and fungus, and is named after the yellow color of the scrambled eggs and the broken, similar to mignonette. Liang Gongchen, a Qing dynasty scholar, recorded in his Beidongyuan Bilu - Three Editions that "the northern store used chicken to stir-fry the meat, which was called muxu pork, because of its crumbly yellow color. "2 According to the available records, muxu pork originally appeared on the menu of the Confucius House in Qufu, and its ingredients included slices of yucca, in addition to pork, eggs, and fungus. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in the Beijing area, yucca slices were gradually replaced by yellow cauliflower and cucumber slices. Muxi meat is a typical northern dish, raw materials in addition to pork, eggs and cauliflower, the practice of Shandong Kongfu to have black fungus and magnolia slices (bamboo shoots), the practice of Beijing to have black fungus, golden broccoli and cucumber. This dish wins in the production of convenient, readily available raw materials; fresh flavor, fresh taste, rich texture, rich in nutrients, young and old savory. Do not need to prepare a lot, for people who do not often cook , is a very easy life experience.