● Jasmine tea bamboo tube rice practice: first soak the first-class jasmine tea, put Thai fragrant rice, sausage, bacon, taro and dried onion into a special bamboo tube, and then pour the tea into a steamer to steam for about half an hour. Taste: Rice, tea and bamboo are fragrant, oily but not greasy, with endless aftertaste.

● Longjing tea smoked eel practice: boneless fresh eel, smoked with Longjing tea, rice and fragrant leaves, and marinated with ginger, onion, salt, sugar and chicken powder for 5 minutes. Taste: Eel meat is tender and smooth, with a faint tea smell but no fishy smell, and has high nutritional value. It is a healthy and delicious appetizing cold dish.

● Green tea mixed with tofu

Wash a piece of tofu, beat an egg into a bowl, add a little salt and mix well. Heat a small amount of cooking oil in a pot, add tofu and mash it with a spoon, stir-fry until the water is dry, add green tea, eggs, salt and monosodium glutamate, pour sesame oil while stirring, and add chopped green onion and stir-fry until cooked. This dish is tender and delicious, light and nourishing the stomach.

Steamed perch with black tea

First of all, put the whole fish in a plate filled with Huadiao wine, pour in the prepared delicious soy sauce and black tea powder, sprinkle with shredded red pepper, shredded ginger and shredded onion, and steam over high fire for 10 minutes before serving.

● Longjing Dapai

Wrap a spoonful of Longjing tea in gauze, put it in a pot and stew it with big ribs and appropriate seasonings such as soy sauce, cooking wine, monosodium glutamate and sugar. First, the fire is small, and the cooked large rows are fresh and tender, and the fragrance is overflowing.

Braised pork with white-haired monkey head

Boil the leaves of Bai Hao oolong tea and take tea soup for later use; Respectively frying the vegetarian ham and Hericium erinaceus until the fragrance overflows, and then placing the vegetarian ham in the center of a bowl with Hericium erinaceus ribs on both sides; Wash the dried mushrooms, chop them up, stir-fry them, add the soaked tea soup, soy sauce, sugar and Jiang Mo, stir-fry them to taste, pour them into a bowl, steam them in a cage for 40 minutes, take them out and buckle them into a plate; Stir-fry the spicy oil and flour in a wok, add the remaining tea soup, salt, white vinegar, sugar and starch, make a sauce, and pour it into a plate. After the cabbage is blanched, the edge can be served.