1, broken eel: cut open the fish cavity with a knife to take out the internal organs, and finally clean the fish and cut it into sections. After oiling the fish, stew the soup carefully, and then add cattail when it is cooked. This dish is delicious and fragrant.
2. Fried lotus root: Wash the fresh lotus root, paste it, and fry it in the oil pan. This dish should be crispy when cooked. Take out the drained oil and add sugar to make it crisp and fragrant.
3. Huantai Golden Duck Eggs: The duck eggs produced are of excellent quality and unique color and fragrance. After pickling and steaming, you can see that there is an egg butter ring at the junction of egg whites and egg yolks, which seems to be twisted with gold thread. It is delicious, the egg is oily but not greasy, and the meat sand does not choke the throat, so it is named golden thread duck egg.
4. Stir-fried leek: The tip of leek is purple, and its lower part is green, yellow and white. It is colorful, very beautiful and nutritious. Known as "old grass", it has the characteristics of less fiber, strong fragrance and good taste. Raw food is fragrant, and cooked food is delicious and refreshing.
5. Carp Embracing Eggs: 1684 (in the 23rd year of Emperor Kangxi of Qing Dynasty), Wang Shizhen was appointed as Xiao Sanzhan in Zhanfu and gave a bachelor's degree in imperial academy, Beijing, and was recommended to work in the Forbidden City in Beijing. After this skill was passed on to Bao Shibin for two generations, perch disappeared in China, so carp was used instead of perch, and the name of the dish was changed to "Carp Holding Eggs".