Guandong cooking is a kind of local cuisine from Kanto, Japan. After it was introduced into Taiwan Province Province of China, it became popular in Bao Dao after improvement. At the beginning of this century, it entered Guangdong and Fujian. Because of its delicious taste, it quickly became the most popular flavor snack in Jiangnan. Recently, it has gradually become popular in northern cities such as Beijing and Zhengzhou, and expanded to small and medium-sized cities. The main raw materials of authentic Guandong cooking are all kinds of seafood minced meat and fresh vegetables. , and after special treatment, formed various shapes. Finally, string them with bamboo sticks. The boiled soup is made of pig bones, mullet and special ingredients. Beautiful, delicious, delicious and convenient, with high nutritional value. There are many kinds of Guandong cooking, such as tempura, fish balls, mercury balls and crab balls. Guandong Cooking Material A: 3 tribute balls, 3 fish balls, 3 raw scallops, 2 black wheels and 3 white radishes and carrots, each with half a cup (cut into large pieces). Material b: shrimp skin, 1/2 tablespoons of firewood fish, 2 tablespoons of salt, 1 small spoon of material c: Guandong boiled. (2) Boil the material B, and then put the material A into boiling for about 10 minutes to pick it up. (3) String all the materials with bamboo sticks at will, which is convenient for eating (you can also take them with chopsticks instead of stringing them together). Chopped green onion mixed with Guandong cooking sauce, dipped in it when eating.