This Jiang Kongyin won the Jinshi, ordered the Hanlin, and got the name of a surname, with a literary name and a food name. Frogs can also climb the dragon and attach the phoenix to the title of Taishi. But whether this Taishi frog is Jiang Taishi frog or Liang Taishi frog is actually a historical doubt. In the eyes of Tang, a big eater in the Republic of China, Liang Dingfen's frog is better than that of Master Jiang, and Liang's literary name and fame are also above that of Jiang. As far as fame is concerned, he has been a minister-level official. The title of the thesis is one of the four great masters of modern Lingnan, which Mr. Jiang can't compare with; In fact, the name of diet is not under the Chiang family, but the fame and literary name are too high, so I no longer care about this reputation. Mr. Tang said in the article "Furnace Meat Suckling Pig": "Master Liang is famous for his delicious taste. He taught his specialty "Taishi Frog" to Yu Laochun in Hui 'ai Street, Guangzhou, a snack bar with 35 seats, which became a big hotel with carved beams and painted white walls a few years later. "Jade mash spring can create this appearance, which reflects the influence of Liang Taishi frog on citizens, as well as Jiang Taishi frog. Not only frogs, but also roast suckling pig, one of the most distinctive dishes in Lingnan, and Liang also has a secret recipe. Mr. Tang said, "There is a small Moji restaurant in Huangli Lane, Guangzhou. He knows that the sauce color and garlic smell used by Master Liang's roast suckling pig are very secret. "But the owner of this shop, Mo, was originally an elegant person, so he learned the secret recipe of Master Liang's craft through" printing mud with a big box of purple pearls and eight treasures ",which made him famous and became a roast suckling pig in Yangcheng, and his business was booming. (Source: Southern Metropolis Daily Du Nan. Com) With these two grand masters, Guangzhou Frogs are delicious and have created many dishes. Decades later, when Ms. Wu Huizhen opened a column of "Cantonese cuisine" in Home Furnishing magazine, she also introduced several models. Crispy fried frog. Peel the frog, cut it into pieces, mix it into paste with salt flower, beaten eggs and flour, and then mix the frog piece by piece, that is, fry it in an oil pan and serve it on a plate. Eat it with spiced Huai salt when you eat it. Or add mushrooms, celery, bamboo shoots and horseshoe slices, stir-fry until cooked, then add some "fresh heads" and roll well to serve. -Fried frog slices. Use a big frog, remove meat, bone, slice and mix well with hot oil. The ingredients are sliced with winter bamboo shoots, winter glutinous rice and pork. Stir-fry in a wok first, then add the frog slices, then stir-fry with "salty head" and serve. (Source: Southern Metropolis Daily Dunan Net)-Chestnut Frog. Cut the meat with Datian chicken, stir-fry with ginger wine, then stir-fry the roasted pork brisket and winter fat thoroughly, stew the chestnut meat in a pot until cooked, add top-grade soy sauce and cooked oil, and serve evenly. With these kinds of frog seasonal meals, we can get a glimpse of the prosperity of the diet that year.