Four Dishes and One Soup Recipe 1. Boiled chicken - simmer for 30 minutes in a stock of broth, take the chicken out of the soup, put it in cold water to cool, then marinate with salt, pepper and chicken powder Prepare, rub sesame oil on the chicken skin, cut into pieces and serve with fresh soy sauce before meal. 2. Grilled Yuan Hobs with Tea Tree Mushroom Sauce - Cook the pork knuckle in the broth until it is six-cooked and remove the bones, then add the broth, rice wine, high-quality soy sauce, tea tree mushrooms, and rock sugar, and make the sauce until it turns color and is soft and waxy. 3. Boil dried shredded tofu - boil the shredded tofu in boiling water until soft, drain the water, add stock, seasoning, stir-fry shrimps, cook rice wine, a little green onion and ginger, add shredded tofu, and tear the Jinhua ham in the stock into shreds by hand, and sprinkle on above. 4. Kale in Chicken Soup - Remove the tendons from the kale, blanch it in water, stir-fry with a little oil, add broth to taste, and cook until the flavor becomes fragrant. 5. Winter melon and vermicelli soup--cut the winter melon into pieces, blanch the vermicelli in water to remove the raw smell, soak the vermicelli until soft, add chicken soup for seasoning, and sprinkle with coriander or chives after serving.