Bashang lotus leaf chicken originated from beggar chicken. After being spread to the grassland, Bashang Chai chicken, grassland loess and lotus leaf under the dam were selected as raw materials. When it is made, the chicken is slaughtered, unhaired, its internal organs are taken out from the armpit, washed with clear water, wrapped in lotus leaves, coated with loess mud and burned on the fire. After cooking, break the soil, cut it into small pieces with a knife and dip it in seasoning. The taste is fresh and delicious, accompanied by the fragrance of lotus leaves. ...
Roast leg of lamb, select sheep within one year, take off leg of lamb, and diagonally draw a flower knife on the front and back of leg of lamb. Turn over and bake on the charcoal fire rack and brush some spices. Bake with slow fire, not with strong fire and open fire. When the leg of lamb turns dark brown, there will be oil.
Stew the goose in a woodpot. Slaughter the goose, remove its hair and clean its cavity, chop it into 3 cm cubes (or stew it whole), soak it in well water for one hour, soak it in dirty blood, and then blanch it thoroughly with boiling water. Add onion, ginger, garlic, salt and Shaoxing wine into the wood pot and stir fry together. Add the broth to boil, then stew for an hour. It is characterized by clear soup and tender but not greasy meat.