1, cold chayote. Ingredients: bergamot 300. Accessories: 30g of persimmon pepper and 20g of green pepper. Seasoning: soy sauce10g, white sugar15g and monosodium glutamate 2g. Practice: Wash and shred the bergamot; Wash red pepper and green pepper, remove pedicels and seeds, shred them, blanch the shredded fingered citron and pepper in boiling water, and take them out for later use; Add soy sauce, sugar, monosodium glutamate, shredded fingered citron and shredded pepper into a container, stir well, and serve.

2, bergamot chicken feet. Ingredients: bergamot100g, red dates10g, chicken feet 200g, ginger10g. 500g of clean water, 20g of salt, 0g of monosodium glutamate10g, 5g of white sugar and a little pepper. Practice: seed the bergamot and cut it into pieces, slice the ginger, cut off the claw tips of the chicken feet and wash the red dates. Pour water into the earthenware pot, add chicken feet and red dates and simmer for 40 minutes. Add salt, monosodium glutamate, sugar, pepper and fingered citron and cook for 20 minutes.

3, bergamot three silk. Ingredients: Chaenomeles (500g). Accessories: pickled peppers (100g) and Dutch beans (100g). Seasoning: salt (4g) and sesame oil (10g). Practice: wash the bergamot and cut it into filaments; Pickled peppers are seeded and shredded; Dutch beans are cut into filaments; Blanch the shredded fingered citron, shredded peas and pickled peppers in a boiling water pot, take them out, cool and control the water, add refined salt and mix well, then pour in sesame oil.