Slag cake: also known as soybean slag cake. Millet, mung beans or soybeans peeled and soaked powder, with a small mill abducted into a thick paste, with a small spoon to dig the paste, fried on the griddle into a walnut-shaped pancake, both sides of the yellow when shoveling down, in the oil fried persimmon yellow, that is, for the slag cake.
Jagged mud: the fried pimple residue chopped, add mushrooms, asparagus, ham and other accessories, fried into mud to eat.
Hump residue: mung beans soaked and softened and ground into a paste, over Luo peeled, the batter spread into a disk, folded into a cake about 7 cm long and 5 cm wide.
Flowering Lotus Root: The young lotus root knotted under the lotus pond in July when the lotus flowers bloom in this province.
Fresh walnuts: walnuts borne in July in this province, fresh walnut kernels after peeling, can be used in cold dishes and stir-fries.
Butterfly radish: split red and white radishes vertically, carve them into long, butterfly-shaped strips, then cut them into slices with a stealing knife to make butterfly radishes, which can be used to make sweet and sour radishes or to make roasted duck yards (i.e., a matching head).
Chrysanthemum onion: cut the white onion into 7 cm long section, the left hand holds the end of the onion section, the other end of the exposure, the right hand holds a knife vertically will be exposed to the onion part of the carving (local said "cut") 4 ~ 7 knife, depth of about 6 cm, put the water in a bubble, onion that is rolled into chrysanthemum-like.
The radish buds: the first year's radish, after winter storage to the Spring Festival next year after the shoots.
This lees: that is, the region made into wine lees, and then under some pepper and salt, soaked in cooking wine. It becomes light brownish-yellow after being exposed to the sun in summer.
Nan lees: generally refers to the white lees, produced in Hangzhou, Shaoxing, made from wheat and rice fermentation.
Mao Douzi: These are green and tender beans that are full of pulp but not ripe.
Daigouji: refers to thin rectangular slices that are 5 centimeters long, 1.5 centimeters wide and 1.5 millimeters thick. If the ingredients are not long enough, according to its own length or slices or the original individual can be used. There are also some ingredients that need to be cut into segments or shredded. In short, the big head to be beautiful and generous, according to the dishes and containers as appropriate. Big head is mostly used for steak, grilled, broth dishes.
Small head: small head can be divided into silk, slices, ding, etc., silk is not more than 3 centimeters, slices is not more than 1.5 centimeters, ding is not more than 1 centimeter. Such as yucca slices, green onions, ginger, garlic, fungus, etc., after knife skills to deal with cut into small snowflake slices, elephant's eye slices, horse tooth segments, the size of the dice ding or processed into flowers, rice, mushrooms, etc..
Pepper oil: add oil or oil in the pot, when the oil is hot eight or nine percent into the pepper, fry the flavor of the fish, that is, for the onion pepper.
Scallion pepper: scallion pepper is softened with shaoxing wine, salt water, and scallion, ginger, and then smashed into mud, that is, scallion pepper, put a small altar standby.
Doji cap: also known as "heel garlic seedlings". Garlic seedlings cut off the garlic leaf part, first with a vertical knife into the garlic seedlings 1/2, and then with a flat knife forward into the 7 mm long, cut off with a vertical knife. In the same way, two sets of cut into two sharp, the center even, like two Taoist cap against the same, so called "Taoist cap garlic seedlings". Because of the stand, the old heel, also known as "heel garlic seedlings".
Water gravy: also known as wet plate gravy, used for stacking vegetables, part of the water gravy bowl, put a small amount of water.
Head soup: also called stock. Bones, chicken, duck, pork, etc., into a pot of water to cook, until the meat is cooked eight or nine mature, remove the bones can be picked off when the oil skimmed out, sheng out to cool, that is, for the first soup.
White soup: also known as milk soup and so on. Pork bones and chicken, elbows together in a pot of water, covered with a lid, cooked with martial arts fire, until the broth is milky white that is.
Mao soup: pork bones that have been dismantled for meat are then put into a pot of water and boiled. This soup can be used while cooking, adding water and chicken bones and minced ingredients while using.
Clear soup: the first soup with chicken broom (chicken breast chopped into mud) to clear a little, increase the fresh flavor to remove impurities, can be clear to the bottom.
Set of soup: clear the soup temporarily thickened with a chicken broom and then set of clear.
Chase soup: the clear soup and then add chicken, duck with a small fire cooking, in order to catch up with its nutritional flavor.