Tribute, also known as dried moss and loud vegetables, was called tribute during the Qianlong period of the Qing Dynasty. The method of cold mixing tribute is to soak the soaked tribute in water, take it out and dry it for later use, put a little oil in the pot, add pepper when it is 40% hot, put garlic in a container and add a little red pepper. Soak in warm water 1-4 hours before eating, soak thoroughly (1KG can be 4-5KG) and wash.

The cultivation history of tribute food can be seen in the Qin Dynasty. So far, it has been made by peeling off the stems and drying them in the sun. The color is bright green, the texture is refreshing, and it tastes like jellyfish. According to Compendium of Materia Medica, dried tribute vegetables have the functions of invigorating stomach, promoting diuresis, dredging meridians, strengthening bones and muscles, clearing away heat and relieving hangover. Take two spoonfuls of soy sauce, and one spoonful consumes oil. You can decide whether to add salt before cooking vegetables. Add Chili sauce, soy sauce, balsamic vinegar, oyster sauce, sugar, salt, chicken essence and sesame oil, and stir well. Pickling for a day will be more delicious. In fact, the method of cold dishes is nothing more than these seasonings. It is important to adjust the dosage of various seasonings according to your own taste.

Tribute dishes, also known as moss, dried moss, loud vegetables, mountain thorn vegetables or imperial dishes, are favored by the general public for their fragrance, green, freshness, crispness and coolness. According to Compendium of Materia Medica, dried moss has the functions of invigorating stomach and diuresis, clearing away heat and toxic materials, inhibiting weight loss, lowering blood pressure and softening blood vessels. The method of fried bacon with tribute vegetables is: soak the tribute vegetables in cold water for 5 hours in advance until they are soft, and cook the bacon for one minute and take it out for later use. Leave the bottom oil in the pan, add garlic slices, chopped green onion, Jiang Mo and cooking wine, add bacon and stir-fry until fragrant, then add tribute, a little salt, a little pepper and a little oyster sauce.

Dried tributes are actually made of green bamboo shoots. There are many ways to eat. After soaking, you can wash and cut off the hot pot, or you can soak it in cold water and eat it with cold dishes. You can also eat it fried. Here is a method of roasting tribute dishes in casserole.