2. Braised lion head. Braised lion head is one of the essences of Huaiyang cuisine. Fat and thin meat is made into balls with crispy water chestnuts and mushrooms, and then fried first and then cooked. Zhang Daqian, a master of Chinese painting, loved braised lion heads very much before his death. Not only did he like to do it himself, but he also passed on the craft to his wife.
3. Boiled dried silk is also one of the classic dishes in Yangzhou. The main ingredient is Jiangnan specialty square dried silk, with ham, mushroom slices, black fungus and other ingredients, as well as shrimp and bean tips. After painstaking cooking, it tastes tender but not old, which makes many people like this dish very much. Xian Yi, old and young, has light health care.
1, hazelnuts eat 20g a day.
2. It is generally recommended that the daily consumption of hazelnuts sh