Ingredients: Tofu, dried shrimps (freshwater shrimps are preferred), fresh lean meat ham hearts, shiitake mushrooms, fresh winter bamboo shoot tips, salt, fresh suet, and pepper in appropriate amounts.

Preparation method: Cut the tofu into 2*2cm cubes, boil it in boiling water to remove the beany smell, then rinse it with water and drain it.

Then cut the shrimp into 2*2cm strips.

Then pour the tofu and dried shrimps into the casserole, add warm water and mix thoroughly, bring to a boil over high heat, skim off the foam, add lard, cook over low heat for 2 hours, add pepper and minced green onions when serving.

Features: Clear and fragrant, fresh and not greasy, moderately thick and suitable for all ages.

Ingredients for Huangshan Stewed Pigeon: 2 500g pigeons, 25g ginger, 2.5g rock sugar, 5g refined salt, 25g Huangshan yam, 25g Shaoxing wine, 25g spring onions, 750g chicken broth, 10g cooked chicken fat

Method: 1. Peel off the skin of the yam, wash it, cut it into 0.1 cm pieces, blanch it in a pot of water and remove it.

2. Make a small opening in the pigeon's abdomen (near the anus), take out the internal organs (leaving the gizzards and liver), wash them, blanch them in a pot of boiling water, pick them up and wash them again, put them in a soup bowl, and add yam

Put slices, onion knots, ginger (beaten loose), refined salt, rock sugar, Shaoxing wine and chicken soup, cover it with a large plate on the soup bowl, steam it in a cage for about 2 hours, take it out, pour in cooked chicken oil and serve.

Note: Seal the soup bowl with parchment paper to maintain the original flavor, shorten the steaming time, and make the pigeon meat taste more beautiful.

Fried chicken shredded roll Fried chicken shredded roll is a traditional Huizhou dish. It is characterized by wrapping chicken shreds in pork net oil to increase the oil. The finished dish has a yellow and crispy skin, a delicious and moist filling, and is served with sweet noodle sauce. It has a unique flavor.

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[Ingredients] 150 grams of chicken breast, 100 grams of lard oil, 25 grams of cooked ham, 1 egg and egg white each, 5 grams of chopped green onions, 2.5 grams of refined salt, 0.5 grams of MSG, 25 grams of sweet rice wine, 25 grams of rice flour,

25 grams of flour, 500 grams of cooked lard (approximately 50 grams consumed), 1 small dish of sweet noodle sauce, 2.5 grams of pepper and salt.

[Preparation method] Remove the fascia from the chicken breast, cut it into shreds together with the ham and put it in a bowl. Add MSG, egg white, sweet rice wine, salt, green onion and 10 grams of indica rice flour and mix well; wash the pork net oil

Let dry and lay flat on the chopping board. Sprinkle with 10 grams of flour and spread evenly. Place the chicken shreds and ham shreds on the oil and arrange them into long strips. Roll them into 4 long rolls about the thickness of your little finger. Sprinkle with 15 grams of flour and beat the eggs.

Put it into a bowl, add 15 grams of indica rice flour to make an egg paste, and evenly apply it on the chicken shredded rolls; put the pot on medium heat, add cooked lard, heat until 40% hot, then fry the chicken shredded rolls until cooked inside and brown outside.

Remove, cut into thick slices with a diagonal knife and serve on a plate, sprinkle with pepper and salt, and serve with sweet noodle sauce.

[Characteristics and production key] This dish is crispy, moist and refreshing. It can be eaten with food or wine.

When making it at home, be careful not to roll it loosely in the oil to prevent it from blooming during frying.

Eight-treasure Meatballs The "Eight-treasure Meatballs" in Anhui cuisine are famous for their fresh chicken, ham as seasoning, and mushrooms for aroma. Its ingredients and preparation methods are special, and it is a must-have flavor for festive banquets in mountainous areas.

[Ingredients] 250 grams of pork, 50 grams of chicken breast, 10 grams of dried shrimps, 25 grams of fresh bamboo shoots (tender tips), 10 grams of dried mushrooms, 15 grams of cooked lean ham, 15 grams of egg skin, 1 egg white

, 15 grams of shallots, 10 grams of refined salt, 1 gram of MSG, 5 grams of sugar, 5 grams of Shaoxing wine, 25 grams of wet starch, 200 grams of chicken broth, and 15 grams of cooked lard.

[Preparation method] Chop pork that is 30% fat and 70% lean into minced meat and put it in a bowl. Cut the green onion and green onion leaves into pieces. Cut the shrimp, egg skin, fresh bamboo shoots, shiitake mushrooms, and chicken breast into pieces.

Rice shape, mince the ham and set aside; first take half of the ham, bamboo shoots, mushrooms, egg skin, dried shrimps, minced chicken breast and green onions, put them into a meat bowl, add Shaoxing wine, 2.5 grams of refined salt, 0.5 grams of MSG, sugar, wet

Stir 15 grams of starch and 65 grams of water to form a meat filling. Make meatballs the size of loquats and put them in a basin. Put the remaining half of the dried shrimps, green onion leaves, and minced ham together, and roll them with the meatballs on top.

Dip evenly, place in another plate and steam over high heat for about 8 minutes. Take it out.

Finally, put the wok on medium heat, pour in the chicken soup and bring to a boil, add 0.5g of MSG and refined salt, use wet starch to thin the gravy, pour in cooked lard, and bake on the meatballs.

[Characteristics and production key] This dish is fragrant inside and out, salty and delicious. Because the fresh bamboo shoots are sandwiched in the meat, it is soft yet crispy and has a unique flavor.

The key to making it a dish is to steam it thoroughly and at a moderate heat.

Ingredients of fat king fish in milk: 1 fat king fish (about 100 grams), 50 grams of lean pork, 10 grams of green onions, 10 grams of ginger slices, 5 grams of coriander, 5 grams of refined salt, 1.5 grams of white pepper, chicken

1000 grams of clear soup and 100 grams of cooked lard.

[Production process] 1. Remove the gills from the fish, disembowel it and remove the internal organs. After washing, use a knife to cut small lancet flowers straight on both sides of the fish body.

Cut the lean pork into one-inch long, half-inch wide, and one-minute thick cockscomb-shaped slices.