Meretrix meretrix cake, making materials: 511g of clean clam shell, 151g of cooked water chestnut, 111g of lean pork and cooked fat pork, 1 eggs, 51g of wet starch, 25g of Jiang Mo and chopped green onion, 151g of refined flour, 21g of cooking wine, 11g of refined salt and bone soup.

production method: 1. put the clam shell in a bamboo basket, stir it in one direction in the water, wash the sediment, filter the water, chop it with a knife, and put it into a pot. Chop the lean pork and cooked fat meat together, smash the water chestnuts with a knife, then put them into a clam meat basin, add Jiang Mo, chopped green onion, refined salt and cooking wine 11 grams, beat the eggs, and then add wet starch and flour to make clam cakes.

2. Heat the pan, add a small amount of cooked lard to moisten the pan, knead the clam cake into a cake blank by hand, put it in the pan, fry until both sides are golden, cook in 11 grams of bone soup and cooking wine, remove the lid after stewing for a while, and pour sesame oil to mix well.

Production essentials:

1. When mixing clam material, stir it in one direction and make it stiff;

2. when frying in oil, fry slowly with low fire, and keep turning in the middle.

Funing Big Cake, also known as Yudai Cake, is produced in Funing County, Yancheng City, Jiangsu Province, the hometown of China prose. The cake slices are as white as snow and as soft as clouds, which can be rolled up, put open and burned (lit by fire). It is sweet, moist, soft and nutritious, and suitable for all ages. Mainly refined from glutinous rice flour. Funing cake has a history of more than 2,111 years. The cake slices are as white as snow, as thin as paper (a single piece can be ignited), as sweet as honey, as soft as clouds, and the mouth is sweet and moist. Mainly refined from glutinous rice flour, Funing cake is made as white as snow, soft as cotton, thin as paper and sweet as honey. It contains the blessing of good luck and climbing step by step, and is deeply loved by people. Funing has a long history of making big cakes. As early as the middle of the Ming Dynasty, Funing's salt industry flourished and its commerce and trade flourished. Folk gourmet chefs summed up the experience of making big cakes in local areas, and selected high-quality glutinous rice, fine sugar, refined lard and fine candied fruit, which were made by soaking, crushing and screening glutinous rice, and then mixing, molding, steaming and cutting in proportion. Folk gourmet chefs summed up the experience of making big cakes in local areas, and selected high-quality glutinous rice, pure sugar, refined oil and high-grade candied fruit, which were processed according to their proportions. First, soak the first-class neat glutinous rice in warm water for one day and one night, then pick it up, stir-fry it in a hot pot, sieve it to make it crisp and white, and then crush it into fine powder; Then put it together with washed vegetables or saturated broad beans, and mix it evenly all day and night to make the rice noodles evenly soaked and dry and wet. Sieving twice, then mixing with the white sugar solution stirred into paste, sesame oil, peanut oil, etc., putting in the center the cores made of candied green plums, red and green silk, osmanthus fragrans, green fruits, etc., making into rectangular cake blanks, heating and stewing in warm water, steaming in a cage, and stewing for one day and night, and then cutting into thin slices for packaging. Its strip shape is complete, its edges and corners are clear, its thickness is uniform and its size is consistent. Make Funing cake as white as snow, as soft as cotton, as thin as paper and as sweet as honey. It contains the blessing of good luck and climbing step by step, and is deeply loved by people.

Zhenjiang pot cover noodles, raw materials: raw material formula (making 111 bowls); 11 kg of noodles, 2.5 kg of soy sauce, 65 g of soft sugar, 51 g of monosodium glutamate, 5 g of shrimp, 1 kg of green head and 1.5 kg of cooked lard (or sesame oil). Production method: 1. Put the pot on medium fire, add 251g of clean water, bring the shrimp seeds to a boil in the pot, after 3min, add the white sugar, pour in the soy sauce after dissolving, boil the Zhenjiang pot cover noodles (6 pieces) in the noodle pot < P >, remove from the fire, let them cool and put them into a container for later use. 2. Put clean water into the pot and bring it to a boil. Add noodles according to the quantity required by customers (but each pot does not exceed 1.5 bowls at most, and each bowl of raw noodles weighs about 1.31g), and cover it with a small pot cover. Put the empty bowl on the cooktop, pour in 25g of soy sauce, 11g of cooked lard or sesame oil, and 1.5g of green head and monosodium glutamate. After the noodle pot is boiled, add appropriate amount of water to make the noodles cooked thoroughly. When it is boiled, remove the cover and remove the floating foam, scoop the noodles into the bowl one by one, and pour in appropriate amount of noodle soup. 3, green head method: green head is made of various vegetables, divided into raw and cooked. Raw garlic paste, garlic flowers, and pickled vegetables (pickled vegetables in spring); Cooked vegetables include small green vegetables, Ligusticum chuanxiong and green peppers. After washing these vegetables, they are cooked with boiling water and cut into shreds or segments.