Chinese name

Yancun Qingshui Hibiscus

Main ingredients

Yancun low-cholesterol fresh meat

Classification

Hunan cuisine

Tasting methods

Three boilings, three eatings, and three specialties

Hunan cuisine has a long history of more than 3,000 years. According to documents unearthed from the Mawangdui Han Tomb in Changsha, Hunan delicacies include 24 types of meat soup in 5 categories. Among them, the delicacy made with pure meat is "Taikan". The clear soup made from high-quality meat is called "white soup". Yancun "Clear Water Hibiscus" is taken from the poet Li Bai's famous saying: "Clear water produces hibiscus, naturally without carvings." It selects China's first functional pork - "Yancun Low Cholesterol Fresh Meat" as the basis, and uses "white soup" “Cooked with great skill.

Naked cooking is a cooking method that uses high-quality raw materials without adding any unnatural or unsafe seasonings to meet consumers' food safety and health needs.

White soup is the first Chinese naked dish that has been baptized for three thousand years.

How to taste Qingshui Hibiscus:

Three boilings, three eatings, and three specialties, "Qingshui Hibiscus" has a good flavor.

The first boil is water, the second boil is soup, and the third boil is soup.

The clear water burns into white jade, the blue waves intoxicate the hibiscus, and the soup spreads its fragrance.

The first is the ingredients, the second is the cooking, and the third is the taste.