Panlong cabbage (also known as panlong cabbage)

Red and yellow, plated in the shape of a dragon, fat but not greasy, smooth and oily, with a long-lasting flavor.

Preparation and consumption methods

1. Ingredients: fresh meat, fresh fish, fresh eggs, fine starch, salt, monosodium glutamate, green onions, and ginger

2 , How to eat:

Steaming: Cut into thin slices and put in a bowl, steam in a basket for half an hour, add soy sauce and vinegar when eating.

Second frying: cut into thick slices and starch them, add hot oil to the pan, fry until golden brown, and add soy sauce and vinegar when eating.

Sanliu: cut into thin slices, heat oil and put in the pot.

3. Shelf life and storage: six months below 20℃. It must be defrosted naturally before consumption. If the bag is bloated, do not eat it.