The second-level recipes in Jianghu Youyou are the focus of many players. This time, we bring you the complete list of Jianghu Youyou’s second-level recipes. It is also a summary of the second-level recipes. It is very comprehensive. Friends who want to know the second-level recipes can refer to it.

Hope it helps everyone.

Dishes 1. Dong'an chicken (poultry + pepper + ginger + green onion) During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, some merchants were on their way and hungry at night, so they ate in a small restaurant in Dong'an County, Hunan.

The old woman who owned the shop had no vegetables to offer, so she caught young chickens and slaughtered them, seasoned them with onions, ginger, garlic, spicy food, stir-fried them with sesame oil, and then simmered them with wine, vinegar, salt and other seasonings. The vegetables were red, shiny and fresh.

It is fragrant, soft and tender, and the guests are full of praises, praising this dish as wonderful everywhere.

After the county magistrate heard about it, he went to the store to taste it in person. It was indeed well-deserved, so he called it "Dongan Chicken".

2. Peking duck (poultry + pepper + cucumber + wheat) During the Ming Dynasty, people loved to eat Nanjing salted duck, especially Zhu Yuanzhang, the emperor of the Ming Dynasty. There was even a saying that the ducks were roasted one by one during the solar eclipse.

The royal chefs in the palace tried their best to develop new ways to eat duck dishes, so they also developed two types of roast duck: barbecued duck and braised roast duck.

The former is represented by "Quanjude", while the latter is most famous by "Bianyi Fang".

As Emperor Zhu Di moved his capital to Beijing during the Ming Dynasty, roast duck was also brought to Beijing.

During the Jiajing period, roast duck was spread from the court to the people, and the first store in Beijing was opened.

3. White-cut chicken (poultry + 2 gingers + green onions). White-cut chicken is also called white-cut chicken and three-butter chicken. It is mostly used as a cold dish at banquets and is used with wine.

Because the chicken is boiled without seasoning and chopped when eaten, it is called "white chopped chicken".

Yuan Mei of the Qing Dynasty called it white sliced ??chicken in Suiyuan Food List, saying: "Chicken is the most powerful, and all kinds of vegetables depend on it, so he ordered the head of the Yu clan and attached it with other birds to make the Yu clan Dan. There is Tai

The flavor of Gengyuan wine. 4. Ginger shredded duck stew (poultry + ginger*2 + water). Ginger is warm in nature, relieves external cold, warms the lungs and relieves cough; duck meat is cold in nature, replenishes qi and yin, and harmonizes the stomach and digestion.

The combination can achieve the effect of removing dryness, clearing fire, warming and nourishing yang. The preparation method is as follows: 1. Wash the duck meat and cut into pieces, peel the ginger, shred part of it and slice part of it. 2. Put the duck in the pot, add

Boil cold water and cooking wine and take it out. 3. Put ginger slices and duck into the casserole, pour in cold water and bring to a boil. 4. Turn to simmer, add seasonings and side dishes and simmer for twenty minutes. 5. Add ginger and wait for ten minutes.

It will be ready in a few minutes. 5. Roast chicken (poultry + sesame + chili + pepper) The operation of roasting chicken is very simple. The preparation method is as follows: 1. After mixing the seasonings, apply two-thirds of the seasonings evenly on the internal and external surfaces of the chicken body, and marinate

Cook for one hour. 2. Tie the marinated chicken to the grill and light the firewood at the same time. 3. After baking on the grill for about an hour, start brushing oil, usually four times. 4. After baking for two hours, the chicken

The skin is golden and crispy, and the meat under the skin is fragrant and juicy. Sprinkle with the remaining seasonings and serve. 6. Roast chicken (poultry + sesame + chili + egg). Mix the chicken with soy sauce and wine, then add it to 70% hot oil and sear until

When golden, take it out and drain the oil. This method was first seen in the "Qi Min Yao Shu" of the Southern and Northern Dynasties, and there is also a corresponding record in "Suiyuan Food List" of Yuan Mei of the Qing Dynasty. 7. Burnt poultry (poultry + potatoes + pepper + cucumber).

) Pao means placing items on utensils to bake or roast them; Yao means roasting meat to make it cooked, which is burnt meat. Pao Yao generally refers to the ancient barbecue. Su Shi once wrote in the poem "Sending Lu Yuanhan to Zhiweizhou": "Every shame."

In the fireworks, the jade wrist is burned.

"8. Grilled double fresh (poultry + fish + chili + pepper) any two of poultry, livestock, and fish, cut into cubes, skewered on sticks, and grilled over the fire, the meat fat will be roasted in the flames

When the oil is simmered, the different oils blend together to moisturize the various pieces of meat. 9. Stinky mandarin fish (fish + chili + ginger + green onions).

The mandarin fish stored in wooden barrels for a long time are prone to becoming strange, so they are rubbed with salt and tossed over and over again. When the fish arrives in Huizhou, the gills are still red, the scales are still intact, and only the skin remains unchanged.

It has a strange smell. Wash it and fry it in hot oil, and cook it over low heat. The smell will disappear and it will be extremely delicious. 10. West Lake Vinegar Fish (Fish + Ginger*2 + Water) It is said that it is by the West Lake in Hangzhou.

There were two Song brothers who were rich in knowledge and lived in seclusion by the lake for a living. Unexpectedly, the elder brother was persecuted by the government and died tragically. The younger brother failed to take revenge and was forced to take refuge before leaving. Mrs. Song specially cooked a dish with sugar and vinegar.

I only hope that when my brother's life is sweet, he will not forget the bitterness of being bullied by the people and his brother's hatred. Later, the younger brother obtained fame and avenged himself, but lost the news of his sister-in-law when he went to a banquet one day and tasted the same thing.

I got my sister-in-law. Later I resigned from the official position and took my sister-in-law back home. I lived in seclusion by the lake and made a living by fishing. 11. Choose half a catty of herring with distiller's grains (fish + sesame + pepper + rice), pickle it, and dry it until it is half dry.

Put it into the brewed rice wine jar and seal it.