1, Chestnut Roast Chicken: Boil the shelled chestnuts in a pot for about 4 minutes, remove and drain for later use, then fry the chicken pieces until the surface is slightly yellow, add cooking wine, soy sauce, etc., add chestnuts, pour boiling water and cook for about 20 minutes.

2. Roast chestnuts with Lentinus edodes: after the dried Lentinus edodes are soaked, cut into pieces with green peppers and red peppers, heat the pot to add oil, add ginger slices and saute until fragrant, then add mushrooms, stir-fry until fragrant, add salt, soy sauce and soy sauce to taste, cover the pot and simmer for 10 minute, then add green peppers and red peppers and stir-fry to collect juice.

3. Stewed ribs with chestnuts and red dates: put the shelled chestnuts, ribs, red dates, etc. into the pot, add ginger slices, water, etc. and stew until cooked.