Tea-flavored braised chicken

Stewed beans with tube bone

Grandma braised pork

Longjingcha spicy chicken

Special pettitoes

Medicinal steak

Grandma braised pork: one of grandma's specialties. Made of fine pork belly, fresh and tender dried bamboo shoots and high-quality dried herring. Fat but not greasy, without the sweetness of traditional braised pork. In addition, dried bamboo shoots absorb oil, which is 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 the steamer for firing. This dish retains the nutrition of the fish head without losing its taste. The umami flavor of chopped pepper blends into the fish head, making the fish head fresh and tender. Salty, fresh and spicy are the characteristics of this dish.

Spicy chicken with tea: one of grandma's specialties. Farm chickens are selected, and the weight of each chicken is strictly controlled at around 1.8kg to ensure the smoothness and tenderness of the chicken. Baked with Longjing tea, Lycium barbarum and other auxiliary materials, the skin is crisp and tender, the juice is less and the taste is strong, and the taste is fragrant and salty.

Tea-flavored duck: about 2 kg of tender duck is used as raw material. First, marinate the tender duck to taste, then change the knife and fry it in the oil pan until it is about 80% mature, so that its surface is golden yellow, and then add Longjing tea to stir-fry until fragrant. This dish is crispy outside and tender inside, slightly spicy and salty, which retains the delicious taste of duck itself and improves the taste of duck skin.

Cauliflower: Cauliflower is cooked with leek, garlic, green pepper, sliced meat and secret sauce, which retains the original nutrients and other ingredients of cauliflower and has a fresh aftertaste.