Two strands of fried dough sticks are disassembled and cut into small pieces half an inch long. Mix semi-fat pork stuffing with salt, chopped green onion and Jiang Mo. Poke a few small holes in the fried dough sticks with your fingers, put the meat in, fry it step by step in the oil pan until the fried dough sticks are hard and the meat is cooked, and then take it out and put it on a plate. This dish is chewy and crisp, and its fragrance can really impress people within ten miles.

Tea can be eaten and made into food. Hangzhou Longjing has shrimp. I don't think so. Jiaozi is wrapped in Longjing tea in autumn, which is unique. Japan has tea porridge. "Nuo people's food" says that the food is extremely simple at Nuo people's parties, but "only tea porridge" is indispensable.

What is tea porridge like? I used to cook porridge with coarse tea leaves and rice, thinking that this was "tea porridge". For a time, I got up early every morning to drink my invented tea porridge, which was delicious.

Sichuan Zhangcha duck is smoked with cypress branches, camphor leaves and tea. It tastes like tea but not tea. I once ate a piece of chocolate with Longjing tea in it. It was a prank! In the words of Shanghainese, chocolate and Longjing tea are completely "bordered by Buddhism". -Wang Zengqi's Five Flavors

Kunming cuisine. Corn is corn. Peel the tender corn, fry it with lean pork, and put less salt. Stir-fry the pan with chopped green onion, but not too old. If it is black, it will not look good.

It is not advisable to use soy sauce, which will mask the fragrance of corn. You can boil a little water when you start the pot, but not too much, too much will turn into boiled corn! I went to the vegetable market to buy corn and chose tender ones. Everyone else was surprised: "Why choose the tender one?" -"Fried meat." -"Can corn be fried?" Beijingers are really rare and strange.