In April, the puffer fish was named after the brand name, and fugu obscurus, which was produced in Yangzhong, Jiangsu, the hometown of puffer fish in China, was selected. Cooking absorbed the classic puffer fish dish braised puffer fish in Ming and Qing dynasties, and the soup was thick and fleshy. On the basis of retaining the traditional sweet and fresh practices in the south, we will develop the creative salty and fresh practices in the north, realize the compatibility of tastes between the north and the south, and provide more choices for consumers.
Dongpo puffer fish respects the traditional practice, perfectly reproduces the style of cooking puffer fish with white sauce in the ancient Song Dynasty, retains the original flavor of puffer fish, pays attention to cooking, and tests the basic skills of chefs.
Emerald orchid mussels only take the tender part of the whole lettuce (1/3), cut it into strips with a uniform thickness of 2.5 cm, and coil it to form. See fencing for details. Orchid mussels are selected from the cold sea area in northern Newfoundland, Canada. They are pure wild seafood, and you can feel the salty taste of the ocean at the entrance and wander in the vast waters of Newfoundland. Paired with fragrant and slightly spicy dip, it constitutes a refreshing appetizer.
April vanilla shrimp is selected from Mekong River in Thailand. A kilo of shrimp is only 10, which is more tender and elastic than common sea white shrimp. After pickling and cooking, it still retains the tenderness and sweetness from the Mekong River in Thailand. With April's secret vanilla sauce and unique cooking techniques, the most natural flavor and delicious taste of shrimp meat are restored.
Beef ribs with black pepper in stone pot are boned steaks imported from Australia, supplemented by Cambodian Kampot pepper favored by master chef all over the world. Fresh powder is made by hand grinding, which retains the unique flavor given by the local special climate and mineral-rich soil, and then blended into sauce by Chinese cooking method, so that the whole cowboy flesh is covered with rich flavor, which is a typical western-style fusion dish.
Boiled lamb chops in vinegar, selected boneless lamb chops, and meat removed. Aromatic hydrocarbons in onions are fully volatilized, which makes the mutton more fragrant. Adding proper amount of vinegar to remove the fishy smell of mutton can decompose protein and help the human body better absorb the rich nutrients in mutton. The finished product is salty but not sour, the mutton is neither firewood nor greasy, and the taste is fragrant.
Braised pork with perilla is a classic braised pork method based on Huaiyang cuisine. Fresh perilla is cooked together, and the aroma of perilla permeates into the tender pork belly, which relieves boredom and enhances fragrance and has a unique flavor.
In winter, a cup of hot drink is a good choice to accompany meals. April puffer fish peach gum collagen special drink, select high-quality peach gum, add collagen extracted from puffer fish skin, and mix classic nourishing products such as tremella and honey. (The product has been patented), which is especially suitable for ladies to drink. The beverage can moisturize and smooth muscles, warm winter and nourish seasons.