Special dishes include West Lake vinegar fish, Dongpo meat, Longjing shrimp, dried bamboo shoots and old duck pot, and eight-treasure tofu.

shredded chicken with Hangzhou chrysanthemum

Raw materials

15g of chicken breast, 2g of Hangzhou chrysanthemum, 5g of water-soaked mushrooms, 5g of refined salt, 5g of sugar, 1g of monosodium glutamate, 2 egg whites, 5g of wet raw flour, 7g of dry raw flour, 5g of chicken broth, 5g of sesame oil and 25g of raw oil.

preparation method

(1) chicken breast is stripped of fascia, washed with blood, drained, sliced and cut into filaments. Stir the egg white in a bowl, add the dried cornflour and mix well, add the shredded chicken for sizing, and then add the sesame oil and mix gently.

(2) Tear off the petals of Chrysanthemum morifolium, remove the tips and roots of petals, soak them in water for one hour (change the water once in the middle) to remove the bitterness, and then pick them up and drain them. Mushrooms are peeled and shredded for later use.

(3) Heat a wok over a medium fire, add cooking oil, and when it is 3% hot, add shredded chicken until it is cooked, and pour it into a colander to drain the oil.

(4) Leave the remaining oil in the original pot, stir-fry the shredded mushrooms, quickly add the petals of Chrysanthemum morifolium, refined salt, chicken broth, white sugar and monosodium glutamate, thicken them with wet raw flour, pour the shredded chicken over twice, and pour 15g of cooked oil to serve in the basin.