Ancient food recipes include Buddha jumping wall, Dongpo meat, Bao Gong fish, Taibai duck and kung pao chicken.

1. The Buddha jumps over the wall

The Buddha jumps over the wall, which is a classic in the palace cuisine, and is famous for its rich ingredients and unique cooking methods. Usually, abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, flower mushroom, cuttlefish, scallop and quail eggs are gathered together, and broth and Fujian old wine are added and simmered.

2. Dongpo Meat

Dongpo Meat, also known as Rolled Meat, is a traditional dish of Han nationality in the south of the Yangtze River, belonging to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong pieces, bright red and agate-colored, soft but not rotten, fat but not greasy.

3. baogong fish

baogong fish, formerly known as red crispy baohe crucian carp, is a characteristic traditional dish in Hefei, Anhui province, and belongs to cold dishes. Because it is a kind of black-backed crucian carp from Baohe River, people see it and associate it with the selfless Bao Zheng. This dish usually takes crucian carp, lotus root, rock sugar and other ingredients. After being dried in a pot with high fire, it is stewed with low fire. After being cooled thoroughly in the pot, it is covered in a large plate. Serve with sesame oil. After cooking, the bones are crisp and tender, and the aftertaste is endless.

4. Taibai Duck

Taibai Duck, also known as Taibai Duck, is a Sichuan dish. Legend has it that it began in the Tang Dynasty and was related to the poet Li Bai. Taibai duck is mainly made of duck, and steamed with aged carved wine, medlar, notoginseng and other ingredients. After cooking, the appearance is white and green, the taste is fresh and mellow, and the dumplings are delicious.

5. kung pao chicken

kung pao chicken is a famous traditional dish with Chinese and foreign characteristics. It is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish, kung pao chicken, which was spread and summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

kung pao chicken is cooked with chicken as the main ingredient and peanuts, peppers and other auxiliary materials. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can match the crispness of peanuts.

refer to Baidu Encyclopedia-Buddha jumps over the wall for the above contents.