Everyone has a hometown, and each place has different specialties, creating food cultures in different regions. One hometown delicacy here is Panlong cuisine. Panlong cuisine used to be a tribute, and only the royal palace was eligible to eat it. However,

As a delicacy handed down from Hubei people, Panlong Cai is mainly made with surimi, eggs, lard, starch, onion, ginger, and salt as ingredients. First, choose about 10 pounds of grass carp or silver carp with the head and tail removed.

, take only the back meat of the fish, peel it and soak it in cold water to purify the blood. Beat it into surimi with a food processor. Separate 10 egg whites. Cut the lard into small pieces. Chop green onions and mince ginger. Mix everything in a basin and add half a pound of starch.

Salt (the saltiness of ordinary cooking), stir in a clockwise direction until you feel a pulling force. Use a steamer steamer cloth to take the surimi and roll it into a long strip. Then steam it in the steamer for half an hour, then brush it with egg yolk and simmer.

It will be ready in two minutes. After it cools down slightly, take it out and slice it and dip it in vinegar. You can also fry it in a pan until the sides are slightly brown or fry it in egg batter and fry it. It is crispy on the outside and tender on the inside. It is very delicious. It is a must-have at the New Year family banquet.

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