Sweet-scented osmanthus lotus root tastes like a beautiful woman in Jiangnan. Crisp lotus root is wrapped in soft glutinous rice, soaked in sticky sugar juice, dotted with yellow osmanthus petals, vaguely revealing a lingering fragrance. Occasionally, I go to some restaurants known as Jiangnan flavor, and the sweet-scented osmanthus lotus root served is steaming, which makes people want to get angry. The beauty of this cool food is that it can decompose sweetness and relieve sweetness, and it is particularly comfortable with the fragrance of osmanthus. But ignoring the cooling process, it is just a dessert, just like the ordinary staple food-colored fat powder, without the fresh fragrance of Xiaojiabiyu.

Sichuan bean jelly

Bean jelly is the most exquisite seasoning. Garlic paste, salt, soy sauce, sugar, monosodium glutamate, pepper noodles, red oil and other fresh, sweet and spicy flavors are indispensable. The bright red Jin Liang is spread on the snow-white bean jelly, which is quite appetizing.

Hand-peeled bamboo shoots

Hand-peeled bamboo shoots are mainly produced in Lin 'an area near Hangzhou. They are made of small wild bamboo shoots on high mountains, which are rinsed, seasoned and cooked for a long time. Wild bamboo shoots are about one and a half hands long and of moderate thickness. Peel it layer by layer-there is no specific restriction here, as long as it is tender enough, you can eat it.

Flammulina velutipes in sauce

Cut Flammulina velutipes into finger-length segments, shred mushrooms and celery, shred half a carrot, shred two red peppers and shred young ginger, then heat in an oil pan, first fry shredded ginger and pepper, then stir-fry shredded carrots, mushrooms and celery with a little old wine, and finally stir-fry Flammulina velutipes, adding a little Xixian bean paste and a little Zhenjiang balsamic vinegar.