Main products: white duck, Cordyceps sinensis.

Method: Blanch the white duck in boiling water, take it out and wash it, put it in a casserole or earthenware bowl, add water and Shaoxing wine, and stew it with Cordyceps sinensis, Eupatorium adenophorum, ginger and onion. Cook the duck until it is crisp and rotten.

Features: the soup is fresh and smooth, the duck meat is fat but not greasy, crisp and fragrant, which makes people memorable.

History: According to legend, during the Three Kingdoms period, Zhou Yu led troops to Chai Sang, and his wife Xiao Qiao stewed white ducks with Eupatorium adenophorum and Cordyceps sinensis, making nourishing dishes for Zhou Yu to nourish his body. So this dish is called "Chai Sang Duck", which is today's "Xiao Qiao Stewed White Duck".

Step 2 stew Wushan chicken

Also known as black-bone chicken

Method: Cut the Wushan chicken from the back, blanch it in boiling water, take it out, wash it, put it in a casserole, put the belly of Wushan chicken up, add water, add ginger, Shaoxing wine, salt and other seasonings, stew it with strong fire, and then simmer it with low fire.

Features: the chicken is delicious, the soup is delicious, the meat is rotten and crisp, and it is rich in nutrition. This is an excellent tonic.

3. Wenshan Lingding

Main course: loin

Practice: Cut pork tenderloin and red pepper into squares with the same size, add egg white, salt and starch into diced pork tenderloin, mix well, add lard into the wok, then pour diced pork oil, take out and drain the oil, leave a little oil in the wok, stir-fry diced pepper, add onion, cooking wine and diced pork broth, and finally wet it, and pour the cooked oil on the dishes.

Features: the dishes are red and white, the meat is tender and smooth, and the taste is fresh and fragrant.

Story: According to legend, it is a dish created by Wen Tianxiang. Because of its name "Wenshan", it is named Wenshan Li Ji Top.