1. Braised duck with lobster sauce 1, 20g of ginger, 20g of garlic, 10g of fermented lobster sauce 1 0g of dried onion, and 10g of red pepper1. 25g soy sauce, 10g oil consumption, 20g sugar chips and 3g salt. Slaughter and clean the domestic ducks, drain the water for later use, and prepare seasonings and condiments: after the oil in the pot is boiled, put the cooked domestic ducks into boiling golden yellow. Put it in a seasoning pot to make incense, cook rice wine, add seasoning, then add 3 spoonfuls of cold water, cover it, and cook slowly for 40 minutes with slow fire. Then you can cook it with slow fire and stir-fry it to a brown color.

2. 500g of braised pork belly with plum, 200g of dried plum and 20g of Jiang Mo with garlic. 10g soy sauce, 5g oil consumption, 2g sugar, 5g salt seasoning, 5g garlic hot sauce, 1g spiced powder. Cook a whole piece of pork belly in the pot, pick it up and color it with soy sauce, put it in the pot and cook it until golden, then pick it up and cut it into pieces with a knife for later use. After the dried plums are cleaned, put them in a pot and stir-fry them to give off a fragrance. Stir the seasoning and ingredients evenly, then add the pork and mix well. Put it on a plate, then put the dried plums in, steam for 60 minutes, turn it over and put it on the plate.

3. 500 grams of braised pork belly, 20 grams of garlic and ginger slices, anise cinnamon and galangal. 15g soy sauce, 10g oil consumption, 15g sugar, 20g salt seasoning and rice wine. Cut the pork belly evenly into pieces with a knife, put cold water in the pot, scoop it up and drain it, and fry it in the pot until golden. Leave the bottom oil in the pot, add sugar and stir-fry until the sugar is brown, then add boiling hot water. Then pour in the fried pork belly, spices and condiments and simmer slowly. When the pork belly is soft and waxy, it can be cooked out of the pot after being fried in sugar color.

4. Stir-fried beef and mutton 250g, ginger slices10g, Dongru 50g and green pepper slices 50g. 10g soy sauce, 5g oil consumption, 2g chicken powder and salt seasoning. Cut beef and mutton into thin slices with the transverse texture of the back of the knife, grab them evenly with appropriate amount of rice wine, soy sauce, white pepper and corn starch, and marinate them for later use. Prepare seasoning: put oil in a hot pot and cool it, then stir-fry it in garlic and ginger slices. Stir-fry the marinated beef and mutton until it is medium-cooked, then stir-fry the green and red pepper slices for a while, stir-fry the seasoning evenly, and then put it in the Dongru frying pan for incense, and then take it out.

5. Sweet-scented osmanthus chicken Sanhuang chicken 1, 50g onion ginger, 3g dried sweet-scented osmanthus. Seasoning: 5 grams of salt and appropriate amount of sesame oil. After the Sanhuang chicken is slaughtered, drain the water, evenly spread the salt on the chicken, put the onion and ginger into the chicken's belly, then spread a layer of sesame oil and sprinkle with dried osmanthus: when the steam in the pot boils, put the chicken in and cook for 25 minutes. After the chicken is cooked, take it out, chop it with a knife, put it on a plate, and pour in the remaining juice.