West Lake Vinegar Fish, West Lake Yipin Pot, West Lake Vinegar Fish King, Braised Duck with Abalone, Chicken with Pepper Flower, Babao Mankouxiang, Songsaozi Soup, Crispy Fish, Dongpo Braised Meat, Longjing Shrimp, Garlic Sliced Eel Roll, Lemon Crispy Beef tenderloin, Fried Eel Back with Shrimp, Braised Pigeon with Yuan Fish, Stewed Fish with Spring Mushroom, Dry Fried Bell, Huotongxian Duck, Braised Fire with Honey, Braised Oil.

Tender hen, shredded pork, onion, shredded ginger, onion, pig oil, lotus leaf, salt, monosodium glutamate, spicy soy sauce, kaempferia kaempferia, star anise powder, salt and pepper. System:

Take out the internal organs of the chicken from the opening of the left armpit, take out the main bones of the chicken legs and wings and clean them. Soak the chicken in Kaempferia Kaempferia, star anise powder, spicy soy sauce, soy sauce, white sugar, Shaoxing wine, onion segments and shredded ginger for 65,438+05 minutes, then stuff the fried shredded Beijing onion into the belly of the chicken, wrap the chicken with pig net oil, lotus leaf, transparent paper and lotus leaf successively, tie it with fine hemp rope, and then coat it with wine. Special color:

Chicken is crisp and tender, with an attractive aroma, which is memorable. Main raw materials:

Grass carp, Jiang Mo, soy sauce, Shaoxing wine, white sugar, vinegar, wet starch. System:

Grass carp was starved to death and killed, treated with a knife, and then flooded with water in the pot. After boiling, cook the fish until it is cooked, drain the excess soup, leaving a small amount of original juice, add Shaoxing wine, soy sauce and Jiang Mo, remove the fish and put it on a plate, add white sugar, vinegar and wet starch to the pot, and pour it on the fish. Special color:

The color is bright red, sweet and sour, and the fish is fresh and tender, with crab flavor. Main raw materials:

Water-soaked shark's fin, water-soaked sea cucumber, scallop, abalone, fish belly, ham, belly tip, goose web, winter bamboo shoots, mushrooms, scallions, ginger slices, soup stock, seasoning. System:

Stewed shark's fin, steamed scallops, and blanched sea cucumber, fish belly, belly tip and goose web. Add lard, stir-fry shallots and ginger, cook Shao wine, add broth, add sea cucumber, fish belly, belly tip, goose web and abalone, bring to a boil, and then stew for half an hour. Take 1 stew, add winter bamboo shoots, mushrooms and broth, put belly tip, goose web, fish belly and sea cucumber into the pot, then add scallops, shark's fin, minced ham, onion and ginger, cover and seal with peach paper, stew thoroughly with low fire, remove onion and ginger, and add monosodium glutamate. Special color:

Crispy and smooth, the soup is rich and mellow. Main raw materials:

Mandarin fish, cooked ham, cooked bamboo shoots, mushrooms, onions, ginger, cooked lard, egg yolk, salt, Shaoxing wine, monosodium glutamate, pepper, raw flour. System:

Take mandarin fish meat, dip it in salt, wine, onion and ginger slices, steam it over high fire, break the fish into pieces, remove the skin, bones and onion ginger, take onion oil pan, add clear soup to boil, add wine, shredded bamboo shoots, shredded mushrooms, fish and soy sauce, add salt, soy sauce and monosodium glutamate, and pour after boiling. Special color:

Fresh and smooth, with the taste of crab meat.