1. Dongpo kimchi is also called sour radish. It tastes salty and sour, crispy, bright in color, and fragrant. It strengthens the spleen, stimulates the appetite, refreshes the mind, relieves hangovers and removes tiredness. It is suitable for men, women and children all year round. All can be made, and it is a well-known dish in Sichuan, China.
2. Pengshan sweet-skinned duck is made from healthy ducklings, with unique auxiliary materials and traditional handicrafts. The color is beautiful, the flavor is rich and crispy, the saltiness is moderate, the skin is crispy and sweet, the meat is fresh and tender, and the passage is smooth.
3. Tengjiao Bobo Chicken is made with green peppercorn oil, and the stock is light blue and slightly yellowish. Pick up a bunch and put it in your mouth to savor it carefully. The numbing and spicy taste of green peppercorns sticks to the chicken breast, giving a slight irritation to the taste. It is completely different from the obvious simplicity of ordinary peppercorns. The design style makes the inside of your mouth numb, leaving you with residual discomfort after enjoying it.
4. Dongpo elbow is a traditional delicacy made by Su Shi. Meishan's Dongpo elbow production is much improved compared to Su Shi's method. First of all, when selecting materials, only pig trotters are selected. After cleaning, they are stewed in cold water until they are eighty-red. Take out the pork knuckles. Then steam it in a basket. After being deoiled twice, the pork knuckle has reached a state where it is plump but not greasy, and cakey but not rotten.