As the name implies, this dish is for "curling the spring". Malantou and Sun Chun, two seasonal vegetables, are chopped together with old tofu and Flammulina velutipes, and then rolled into lotus root slices for steaming. The color is refreshing and the dishes are three-dimensional.

2. Spring bamboo shoots and snail heads

Spring bamboo shoots themselves are not very rich in flavor. Stew with deep conch meat and broth for 50 minutes until the conch is soft and waxy, and inject all the umami flavor into the bamboo shoots to make the dishes tender and delicious.

3. Stewed bamboo shoots with fresh abalone

Add bacon, fresh abalone slices and shredded bamboo shoots to the chicken soup and steam it over low heat. The salty taste of meat blends into abalone and bamboo shoots, and tasteless raw materials become delicious!

4. Bread tempts shrimp

This dish is improved from the "bread temptation". The first method is to empty the bread and fill it with fruit salad and ice cream. But this dish has the disadvantage of "inconvenient to eat". Liang Wenjun's improvement plan is to cut the bread into cubes, bake it crisp, cover it with prawns, and add an ice cream ball. It looks beautiful, fragrant, cool and refreshing, especially popular with women and children.

5, fresh shrimp quinoa salad

Quinoa, as a popular food recently, has been introduced into the menus of many high-end restaurants. This dish is ready now. Put the mixed salad into a crispy cup fried with spring rolls and eat it bite by bite. Crispy outside and waxy inside, shrimp q-bomb. The tip of the tongue was quickly infected with a faint mustard fragrance, which was extremely rich in taste and ranked first in the sales of cold dishes.