1, cold fingered citron, raw materials: 300g of fingered citron, 30g of persimmon pepper and 20g of green pepper. Seasoning: soy sauce10g, sugar15g and monosodium glutamate 2g. Steps: Fingered citron, bell pepper and green pepper are all cut into filaments, blanched in boiling water and then removed and drained. Drained fingered citron, persimmon pepper and green pepper, add seasoning and mix well, then serve.

2, stir-fried bergamot, raw materials: bergamot, yellow bell pepper. Seasoning: chopped green onion, sugar, mushroom essence, salt. Steps: cut the bergamot and yellow bell pepper into pieces, and when the oil in the wok is heated to 80%, add the bergamot and yellow bell pepper and stir-fry over high fire. After the break, change to medium heat, add sugar and salt and stir fry a few times, change to low heat and add mushroom essence and chopped green onion, stir well and take out the pot.

3, bergamot pot stickers, raw materials: bergamot, meat stuffing. Seasoning: Jiang Mo, cooking wine, sesame oil, pepper and salt. Steps: Add Jiang Mo, pepper, salt and cooking wine to the meat stuffing, stir well, chop the bergamot, add sesame oil and mix well, then add the meat stuffing and mix well. Wrap the prepared stuffing into jiaozi and fry it in a pan.