Yan has an elegant name, which is also called "Taiping Yan" among the people in Ninghua, and its "Yan" has both the meaning of "banquet".

The origin of the name "Taiping Yan" is that, according to the old folk chef in Ninghua, "Yan" originally means "bird's nest", so it is rare to get it in this remote mountainous area of Ninghua. The industrious, thrifty and intelligent Hakka ancestors in Ninghua adopted a flexible method, using local materials, and created the fried dried pig skin instead of bird's nest, and the winter bamboo shoots, mushrooms and mushrooms taken from Shan Ye Tianchou.

Method of making "Taiping Yan":

The main ingredient of "Yan" is pigskin. When making "Yan", first fry the dried pigskin with oil (preferably camellia oil) into a golden "swallow skin" with many pinpricks like small holes, and put it in a pot for later use. Then choose winter bamboo shoots (or dried bamboo shoots) and mushrooms. Peel the winter bamboo shoots and cook them. Wash mushrooms and soak them in water. Wash fresh radish, cabbage (or cauliflower) and celery, and prepare fresh lean pork. These materials all pay attention to a "freshness".

when these materials are ready, cut them into strips with a length of 1 to 2 inches, and turn them into shredded pork skin, shredded winter bamboo shoots, shredded mushrooms, shredded Chinese cabbage (or shredded cauliflower), shredded radish, shredded pork, shredded celery, etc., and put the cut materials into a plate. When we are ready, we will start to "fry" and "swallow". Stir-fried swallow should be strong and vigorous, and the heat should be well controlled. When the pot is hot, first put shredded pork, shredded winter bamboo shoots and shredded mushrooms into the pot and fry for a while, then sprinkle with a little water. Then put the oil into the pot. When the oil is 7% hot, fry shredded radish, shredded cabbage and shredded celery in the pot for a while. Finally, stir all the ingredients together, and add seasonings such as distiller's yeast, refined salt and monosodium glutamate (if it is Taiping Yan, add boiled peeled eggs or quail eggs) and add some water. Cover the pot and let it cook for a few minutes (it is not advisable to cook for too long, otherwise it will be overcooked).