Rouge chicken breast: clean the goose, marinate it with salt first, and then cook it until it is mature. Goose meat is red, so it is called rouge goose. Goose breasts: Goose breasts are tender and plump. "Yiya Legacy" says: "A goose, if not broken, is salted first, steamed with soup tribute, sprinkled with three or five pieces of duck shell, and served with apricots, named Xinghua Goose."
Eggplant owl (Xi·m﹢ng): The most detailed dish in A Dream of Red Mansions. "Fish", that is, dried dried fish, such as "beef fish" and "bamboo fish", are all dried slices made of pickled vinegar. "Eggplant" is considered as dried eggplant sliced and pickled with vinegar.
Lotus root powder Osmanthus Jelly: Addendum to Compendium of Materia Medica says: "Dig the old lotus root in winter, pound the juice into powder, dry it in the sun, slice it with a knife, and it will be as white as a crane feather. Mix a little with cold water first, then pour it with boiling water, that is, it condenses like glue and is as lovely as ruby. Adding icing to it can greatly nourish the stomach and produce fluid. " "Life Taste Diet Spectrum" also said: "Old lotus root is broken and soaked into powder, which is a good product for postpartum, illness and aging. "It is not convenient to steam the cake alone with lotus root starch. It is usually mixed with flour or rice flour and seasoned with white sugar and sweet-scented osmanthus or candied fruit.
Qing Louis copied Wei Juyuan's "Burning Tail Food List" in the Tang Dynasty, which was a meal that Wei Juyuan invited the emperor to eat after his promotion, including veal sausage mixed with sheep bone fat, which was called "Tonghua Soft Cattle Intestine"; A fried cake made of crab paste and crab meat, cut into yellow and white, is called "flat cutting of honeysuckle"; Egg soup steamed with fish white and various river fresh is called "chicken fetus"; The roast platter made of roast sheep tongue and deer tongue is called "Shengping roast", and the soft-shelled turtle stewed with sheep fat is called "colorful soft-shelled turtle everywhere". A pot steamed with good and bad donkey meat and other meats is called "steamed donkey with cold and warm flowers".
In Yuan Dynasty, Ni Zan wrote many exquisite and simple Taihu dishes in Yunlintang Dietary System Collection, such as roasted goose, cricket with honey sauce, dried bran, pickles and shrimp rolls.