The three bowls of Xinhua are the traditional famous dishes of the Han nationality in Xinhua County, Loudi City, Hunan Province, which originated in the late Southern Song Dynasty according to historical records. It records Meishan people's enduring and long-standing catering culture, which is the general name of three dishes: "steamed chicken with glutinous rice", "three-in-one soup" and "farmer river fish". The raw materials are selected from natural Shan Ye, which is green and environmentally friendly, exquisite in production and rich in nutrition. It is an impeccable green food that truly combines nature, ecology and humanity.

1. Steamed chicken with steamed bun is one of the three bowls in Xinhua. It is very particular about the selection of materials, not to mention the seeds. The chicken is an autotrophic native chicken from Xinhua Mountain Village, and then through special practices. Steamed chicken with prickly heat has the effects of nourishing yin, nourishing stomach, promoting diuresis and reducing swelling. Don't have a taste!

2. The "three-in-one soup" is exquisite in material selection and strict in production. It is best to use buffalo blood, thick tripe and beef tenderloin as main materials. Beef should be crosscut, and Meishan people eat tripe in a strange way: sip black but not white. Pay attention to the heat when preparing, the beef belly should be inserted into chopsticks, and the local local product-mountain pepper oil should be added when stewing. In this way, "three-in-one soup" has the characteristics of spicy and fragrant and the effect of dietotherapy.

3. As one of the three bowls of Xinhua, the farmer river fish has its own unique flavor, although it doesn't have the magical legend of three-way soup or the unique steamed chicken. The farmer's river fish is made of sturgeon with delicate meat, high nutritional value, beneficial to brain dizziness and strengthening bones and muscles, and cooked with dense broth, which is mellow and delicious and has a strong local flavor.