Long Hudou, also known as "Three Snakes Stewed Leopard and Beaver", "Dragon and Tiger Stewed" and "Chrysanthemum Dragon and Tiger Phoenix", is a traditional Guangdong dish. Cooking with snakes has a history of more than 2000 years in Guangdong, where there was a proverb that "the autumn wind starts, only its fat, it's time to nourish", which was used as a palace delicacy in ancient times. The legend of "Long Hudou" began in Tongzhi period of Qing Dynasty. A man named Jiang Kongyin was born in Shaoguan, Guangdong, and worked as an official in Beijing. After returning to my hometown, I often learn cooking and want to create new famous dishes. One year, on his seventieth birthday, he tried to cook with snakes and cats in order to bring out a new famous dish for his relatives and friends to taste. Snakes are dragons and cats are tigers. They fight as soon as they meet, so they are named "Long Hudou". Relatives and friends felt good after tasting it, but felt that the umami of cat meat was not enough. It was suggested to add chicken to cook. Ginger, according to everyone's opinion, added chicken to this dish, which tasted better and became famous in one fell swoop. Later, it was renamed "Three Snakes Stewed Panther" and "Stewed Dragon, Tiger and Phoenix", but people still used to call it "Long Hudou". This dish is widely spread in Lingnan area and has become the main specialty of the world-famous Cantonese restaurant. When Chinese and foreign guests come to Guangzhou, they must try this dish, otherwise they will say, "This trip is empty."