Color and aroma: "Wolangyu" is a dialect of Fenghua, Zhejiang, which is a dried puffer fish product that has been non-toxic after special processing. This vegetable is oily but not greasy, fresh but not fishy. Ingredients: 1250g of Wulangyu (middle section),

200 grams of cooked pork belly. Ingredients: 100 grams of dried bamboo shoots, 10 grams of green onions, 2.5 grams of ginger slices, 50 grams of Shaoxing wine, 1 gram of monosodium glutamate, and 25 grams of cooked vegetable oil. Preparation: 1) Rinse the black wolf bream with water and remove it.

Thorns and cut into 4 cm cubes; cut bamboo shoots and pork belly into pieces of the same size; 2) Put the wok on high heat, add cooked vegetable oil, heat until 50% hot, add pork cubes and ginger slices and stir-fry

, add Shaoxing wine and bamboo shoots, ladle in water, bring to a boil, switch to medium heat and cook for about 10 minutes, add black langur, cook for another 10 minutes, add Wei Qing and green onions, and serve.