The horseshoe pine with crisp skin and soft heart

was first born in the white elephant place in Yueqing during the Yongzheng period of Qing Dynasty, and was named after its horseshoe shape. It uses flour and brown sugar as skin, and is filled with sugar heart, bacon, shredded Pat Ting Hung melon, cooked sesame powder and sweet-scented osmanthus. The edge is inclined, and the mouth is opened with five knives. The sugar core is exposed by hand, stuck on the inner wall of the high-temperature charcoal stove barrel, and baked with open fire, which has the characteristics of crisp skin and soft heart. The whole pig feast

mainly includes eight parts of the pig's "essence", such as the whole pig soup, steamed pig red, pig offal, braised pork, etc., accompanied by some green vegetables and pickled Chinese sauerkraut. This way of eating is similar to that of the past, when Hakka people killed pigs during the Spring Festival all the year round.

whole mushroom pot

raw materials: choose 1.51g of dried thick mushroom or flower mushroom per pot and 51g of clean tea oil. Method: firstly, cut off the mushroom feet, wash them, soak them in clear water to get fat, pour off the clear water, stick the mushrooms face down in the buckle bowl, pour the tea oil from the top, steam them in a steamer, and pour the buckle bowl into the porcelain bowl with both hands, adding a little sesame oil, which is fragrant and delicious. This dish is suitable for all seasons, and it is a good food at a vegetarian feast.