1, steamed hairy crabs
Steamed hairy crabs are a traditional Chinese dish with hairy crabs as the main material, and its history can be traced back to the Tang Dynasty. Hairy crabs are one of the specialties of China, mainly produced in the Yangtze River valley. Steamed hairy crabs are made of female crabs and male crabs. They are steamed in a steamer respectively, and then dipped in special shredded ginger and balsamic vinegar, which is delicious and nutritious.
2. Fish-flavored shredded pork
Fish-flavored shredded pork is a dish that combines the characteristics of Sichuan cuisine and Hunan cuisine. It is characterized by delicious taste, fragrant smell and instant melting in the mouth. The main materials of fish-flavored shredded pork are shredded pork, auricularia auricula, red and green peppers, etc., which are cooked with bean paste, Chili oil, pepper, onion, ginger and garlic. This dish not only tastes good, but also has high nutritional value and is suitable for all kinds of people.
3. Buddha jumps over the wall
Buddha jumping over the wall is a Fujian dish and one of the top ten famous dishes in China. Its main ingredients are sea cucumber, abalone, shark's fin, pigeon's eggs, etc., and it is made by adding broth and various seasonings and slowly stewing. This dish is rich in taste, full of fragrance and high in nutritional value, and is known as "the first of Fujian cuisine". The Buddha jumps over the wall is not only a delicacy, but also a cultural heritage, representing the essence of Chinese food culture.
Characteristics of Buddha jumping wall
Because the Buddha jumps over the wall by stewing dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy. The ingredients are permeated with each other, and the taste is delicious. There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen.
The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless. 1965 and 1980, respectively, in Guangzhou Nanyuan and Hong Kong, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever all over the world.
The above contents refer to Baidu Encyclopedia-Fish-flavored Pork Baidu Encyclopedia-Buddha jumps over the wall.