Panlong dish, also known as Panlong dish, roll-cut dish and common name chop dish, is known as one of the three wonders of Zhongxiang, and is a famous dish unique to Zhongxiang City, Hubei Province. Its main raw materials are eggs, pork, fish, onion and ginger, etc. The dishes are characterized by bright color, fat but not greasy, smooth meat and long fragrance. It is not only delicious food, but also political connotation, and even related to the struggle for the throne and the replacement of mountains and rivers.

Panlong dish practice:

Chop the lean pork into pieces, put it in a bowl and soak it in water for half an hour. Drain the water after the minced meat is precipitated, add salt, starch, egg white, chopped green onion and Jiang Mo, add water while stirring, and stir into a thick meat paste.

Grass carp is slaughtered and cleaned. Slices of grass carp are chopped into minced meat. Add refined salt and starch and stir until it tastes sticky. Knock the eggs into a bowl, stir well, and spread them into 3 egg skins. Mix minced fish and minced meat, spread them on the egg skin and roll them into round rolls. Roll the minced fish in a cage, steam it in a boiling pot for half an hour, and take it out to cool.

Cool and cut into 3 mm thick egg rolls. Take a bowl and wipe it evenly with lard. Join the omelet slices together, spiral them into a bowl, put them in a cage, steam them with strong fire 15 minutes, take them out, turn them over and put them into a plate. Heat the wok, add 50 ml of chicken soup, salt, monosodium glutamate, thicken, pour in cooked lard 10 g, pour over the egg roll, and garnish with floral decorations.