1, steamed hairy crabs
Steamed hairy crabs are a traditional dish in China with hairy crabs as the main ingredient, and its history can be traced back to the Tang Dynasty. Hairy crabs are one of the specialties of China, mainly produced in the Yangtze River valley. Steamed hairy crabs are made from female crabs and male crabs. Steamed in a steamer respectively, then dipped in special ginger and balsamic vinegar, which is delicious and nutritious.
2. Fish-flavored shredded pork
Fish-flavored shredded pork is a dish that combines the characteristics of Sichuan cuisine and Hunan cuisine. It is characterized by delicious taste, fragrant smell and instant melting in the mouth. The main materials of fish-flavored shredded pork are shredded pork, black fungus, red green pepper and so on. It is cooked with bean paste, Chili oil, pepper, onion, ginger and garlic. This dish not only tastes good, but also has high nutritional value and is suitable for all kinds of people.
3. Buddha jumps over the wall
Fotiaoqiang is a Fujian dish, one of the top ten famous dishes in China. Its main ingredients are sea cucumber, abalone, shark's fin and pigeon eggs. , is to add soup and all kinds of spices, stew out slowly. This dish is full of flavor, fragrance and high nutritional value, and is known as "the first of Fujian cuisine". The Buddha leaping over the wall is not only a delicacy, but also a cultural heritage, representing the essence of China's food culture.
Characteristics of Buddha jumping wall
Because the Buddha jumps over the wall and stews dozens of raw materials in an altar, it not only has the common meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, and not greasy. The ingredients penetrate each other and taste delicious. There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen.
The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless. In Guangzhou Nanyuan and Hong Kong at 1965 and 1980, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever around the world.
The above contents refer to Baidu Encyclopedia-Fish-flavored Pork Baidu Encyclopedia-Buddha jumps over the wall.