"The Legend of the Condor Heroes" quail cooked with flowers, fried duck feet, chicken tongue soup, deer tripe stuffed with Jiangyao, fried mandarin duck tendons, chrysanthemum rabbit shreds, fried deer legs, ginger vinegar gold and silver Hoof, beggar chicken: wash and peel off the internal organs of the rooster, wrap the chicken with water and a ball of mud and bake it over a fire. When the wet mud is completely dry, peel off the dry mud, and the chicken feathers will fall with the mud. The chicken will be white and tender, with a strong aroma; Jade Who is listening to Luomei: lamb rump, piglet ears, calf kidneys, deer leg meat and rabbit meat are put together to make a bowl of moxibustion meat strips. Each type of meat is chewed individually to have a different taste, and each two types of meat are combined. Chewing them together is a kind of taste, and there are twenty-five variations of it; good soup: wash the lotus leaves, chop the partridge meat, add cooking wine, soy sauce and a little honey, mix well, only pick the bamboo shoots Crisp and tender bamboo shoot tips, discard the rest. Peel the cherries, stuff the marinated partridge meat into it. Twenty-Four Bridges Moonlight Night: High-quality Jinhua ham, dig a small hole inside, then use orchid brush to cut the tofu into a round shape, put it inside, and simmer it for a few seconds For an hour, we discarded the ham and only ate tofu; stir-fried cabbage with mandarin duck and five delicacies: only the cabbage heart was picked, stir-fried with chicken oil and minced duck feet; smoked field chicken legs, eight-treasure fat duck, silver rolls, and mushrooms were stewed Chicken; the above were all made by Huang Rong for Hong Qigong. The purpose was naturally to subdue the dragon with the Eighteen Palms, which really gave the Northern Beggar an advantage. "Book of Swords and Enemies" Osmanthus, white fungus and lily soup, four slices of glutinous rice embedded with sugared lotus root, stir-fried shrimp, salt and pepper pork ribs, fish in vinegar, onion and pepper mutton, crab powder siomai; the above were used by everyone at the Honghua Club to play when Qianlong was imprisoned his. The fried centipede in "The Legend of the Condor Heroes" is naturally Hong Qigong's masterpiece. "Tian Long Ba Bu" Carp with distiller's grains, white-cut lamb, soy sauce pork, and braised beef. In Yanziwu, the famous "Aphrodisiac Encounter" "Flying Fox Gaiden" fried tofu, boiled cabbage with straw mushrooms, pickled bean soup, fried cabbage, Cheng Lingsu's exquisite side dishes. "Xia Ke Xing" Shi Potian's roasted deer leg. "The Deer and the Cauldron" Wu Liuqi and Zha Yiheng There are many descriptions of food in Gu Long’s novels, but they are only named, which shows that he often eats at the restaurant, but every dish of Mr. Jin Yong is very specific!