1. Cold flower armor. Ingredients: 50 grams of flower armor, 20 grams of red pepper, 10 grams of green onion, 5 grams of ginger. Seasonings: 5 grams of salt, 3 grams each of MSG and pepper. Method: Wash the red peppers, remove the stems and seeds, cut into small pieces, and wash the shells. Add water to the pot and bring to a boil, add the turtles and cook until the shells open. When the meat is cooked, take it out and put it into a bowl. Put the scallops into a bowl, add red pepper cubes and all seasonings and mix well.

2. Wrap sixties in tin foil. Ingredients: 200 grams of flower armor. Seasoning: 3 grams of salt, 5 ml of Huadiao wine, 3 grams of chicken essence, 10 grams of shredded ginger, 50 grams of green onions, 1 red pepper, appropriate amount of chopped green onion. Method: Wash the sixty digits, boil them in 80°C water, and wash away the sediment. Cut green onions into shreds and red peppers into rings. Mix the green onions, salt, Huadiao wine, chicken essence, and ginger shreds with the flower armor and mix well. Wrap the mixed flower shells in tin foil, bake in the oven for 6 minutes, take it out, and sprinkle with red pepper rings and chopped green onion.

3. Sixty-year-old porridge. Ingredients: 100 Huajia, 15g wolfberry, 150g rice. Seasoning: 3 grams of shredded ginger, appropriate amounts of salt, coriander, and cooking oil. Method: Pour the shelled shells into boiling water and scald them until the shells are opened, quickly pick them up and rinse them with clean water. Wash the wolfberries, rinse the coriander and chop finely. Wash the rice, add a little salt, and soak it in water and cooking oil for 30 minutes. Pour enough water into the casserole, bring to a boil over high heat, add rice and bring to a boil, add wolfberry, turn to low heat and simmer until the rice soup is thick, add scallops and shredded ginger, and continue to simmer for 10 minutes. Add salt to taste and sprinkle with coriander.