If you want someone to help you think of a new dish name, you must first tell us what the ingredients are.

First grade of heavenly fragrance, second degree of plum blossom, three-color dragon and phoenix, four treasures of brocade, and five colors Fruity, Six Lords Bustling, Seven-Star Peas, Eight Immortals’ Banquet, Nine-turn Fat Sausage, Ten-flavored Shark’s Fin

Three-Shredded Fish Maw

Four Treasures Tofu Soup

Five-Spice Beef

Bazhen Tofu

The Song Dynasty's "Shi Lin Guang Ji" and the Yuan Dynasty's "The Complete Works of Necessary Things at Home" both record a famous dish - one for a hundred, the so-called one Liaobaidang is a food with a seasoning effect. The method is quite particular: take three kilograms of beef and pork, half a kilogram of dried shrimps, pound them into foam, add Sichuan pepper, horse celery, fennel, pepper, almonds, and red beans. Make half a liang of each into fine foam, and finely chop 12 liang of ginger. Use a pound of sesame oil to cook it, and add the meat to the pot and stir-fry until cooked.

There are also many other dishes named after the word "hundred", and most of them have an indissoluble bond with flowers. , such as: Baihua wine braised pork in Su Laizhong, Baihua wine rice dumplings in Shanghai cuisine, Baisui soup in Shaanxi Laizhong, etc. According to "Best Stories of the Sui and Tang Dynasties", Empress Wu Ze of the Tang Dynasty once ordered her maids to pick flowers and steam them with rice flour to make "Hundred Flowers Cake" as a reward to her ministers. Among the dishes with the word "hundred", the one that ranks first among many dishes is "Hundred Birds Facing the Phoenix". "Hundred Birds Paying Attention to the Phoenix" is a dish specially made by Emperor Qianlong of the Qing Dynasty for the 60th birthday of the Empress Dowager Niu Hulu. When serving the dish, 100 maids released 100 birds. When a hundred birds were singing, the imperial chef presented the dish to The chairman of the birthday banquet is cooked with hens, pigeon eggs, duck gizzards and other raw materials. It is a good product in terms of color, aroma, taste, shape and intention.

There are many dishes with the words "qian" and "wan", such as "thousand-layer cake" and "thousand-layer cake" in the Manchu and Han banquet; "Wanshou Fruit Emperor Cup" and so on. In addition, there are Qianzhang Pork in Taiwanese cuisine, Qianzhang Steamed Buns as a snack in Zhejiang, and Qianqian Rice as a staple food in northern Shaanxi.

There are even more dishes named after Wan: Wanzi braised pork in Beijing palace cuisine, Wanzi gold and silver duck nuggets in Confucius cuisine in Shandong. According to legend, it was specially made for the Empress Dowager Cixi, and it is the first dish in the "Longevity without Boundaries" set of dishes. Four dishes are served in each set, and each dish is spelled with four words of congratulations meaning "Wan", "Shou", "Wu" and "Xinjiang". In addition, in terms of the names of birthday banquets, Wan Qian is the most recommended, such as the "Wanshou Banquet" for the emperor's birthday, the "Qianqiu Banquet" for the queen's birthday, and the "Centenary Feast" for the old man's 100th birthday...

In addition, there are many ancient delicacies named after the character "十". The "Shi Yuan Geng" recorded in Tao Gu's "Qing Yi Li" in the Song Dynasty; Zhu Yizun's "Shi Xian Hong Mi" in the Qing Dynasty, and Tong Yue Jian's "Tiao Ding Ji" records "Ten Coriander" with different recipes. Today, many cuisines in various cuisines also follow the charm of the numerical dish names: such as Fujianese Cuisine Assorted Honeycomb Tofu, Shanxi Lai Shiquan Dabu Soup, drunken thirteen spices in Heilongjiang cuisine, etc.