Selling point: Golden soup with brown abalone, new, strange and special.

Ingredients: 1 three-headed abalone, 20 grams of kale, 50 grams of golden pumpkin, 10 grams of fried mushrooms, 5 grams of small onions, 80 grams of fragrant rice, 15 grams of fried seaweed.

Seasoning salt 2.5g, 80g thick chicken stock, 10g salad oil, 2g each fresh fennel and white mushroom oil.

Making 1. abalone hair good spare. Steam the golden pumpkin into a paste and set aside. Fennel pick clean and spare. 2. rice and fried mushrooms, small onion grain, white mushroom oil, salt, stir well, into a container shaped buckle in the plate, the top of the fried seaweed and fennel for decoration. 3. clean pot on the heat, into the salad oil, into the kale stir-fried plate. 4. clean pot on the heat, add thick chicken broth and pumpkin raspberries, low heat slow cook, stir evenly with a hand spoon, add the abalone, simmering to taste, collect the gravy thick The juice, can be installed on the plate.

Review of this dish is the most eye-catching place is peculiar appearance, bright yellow gold soup instead of the traditional abalone juice and oyster sauce, poured on the brown abalone, very novel, a change in the color of the previous abalone dishes, so that people's impression on the give a high score. The chicken broth flavor in the abalone blended with the pumpkin aroma, which was mellow and slightly sweet.

Double shrimp with raw fruit

Selling point of bright color, a dish of two, two flavors complement each other.

Raw materials eight head prawns 2 (each 60 grams), mixed fruit 100 grams, 1 net skin.

Seasoning salt, taste powder 2 grams each, 5 grams of cooking wine, 1 egg white, 20 grams of cornstarch, 25 grams of mustard sauce, mint sauce, spicy Bingcheng sauce, tofu seedlings, black vinegar sauce 10 grams each, 500 grams of salad oil (about 50 grams).

Making 1.the net skin into the upper heat 100 ℃, lower heat 80 ℃ in the oven and bake 30 seconds until golden brown, remove and set aside. 2.the prawns peeled, open the back, add salt, taste powder, cooking wine, egg whites, marinate for 3-4 minutes, wrapped in cornstarch, into 60 to 70% of the heat of the salad oil deep-fried until crispy on the outside and tender on the inside, fish out and set aside. 3.a shrimp wrapped in mustard sauce, the other wrapped in spicy Bingcheng sauce, and then put on a plate. Plate, pour the balsamic vinaigrette over the shrimp in the plate, decorate with netting and parsnip seedlings and serve.

Reviews of the general dishes used in the net skin are deep-fried, this dish is baked, more than fried dry crisp, is a major feature of this dish