Rehmannia glutinosa is one of them, cooked with broad beans, amaranth and cucumber. Tree Sanxian is made of cherry, loquat, apricot or plum, cherry and Toona sinensis, and water Sanxian is made of sea cucumber, puffer fish, pomfret or pomfret, pomfret and yellow croaker.
In China, it is a custom to taste three kinds of delicacies on a long summer day, of which three are the most common. In the northeast, people fry potatoes, eggplant and peppers to make fresh rehmannia. Northeast Sanxian is a braised home-cooked dish, with bright appearance and delicious taste. It has many functions such as harmonizing human qi and blood and promoting digestion.
Hubei Suizhou Third Line:
As a traditional China cuisine in Suizhou, Hubei Province, Sanxian is quite distinctive.
First, cut the lean meat into minced meat, add fried dough sticks, diced lotus root and eggs and mix well, then add a little chopped green onion to adjust the taste. Then, add flour to make a uniform dough, wrap it in soybean oil into different shapes of circles or quadrangles, and fry it in hot oil until it is yellow. Finally, after slicing, you can steam it in a hot pot or steamer for about 20 minutes, and pour the soup on it when you take it out. This kind of food is delicious, which is a traditional food that has been continuously improved for many years and can leave a deep impression on people.