Farewell My Concubine is not a movie title starring Leslie Cheung, but a traditional dish in Xuzhou. It is stewed with chicken and turtle. Chicken and turtle are tender and tender, and the soup is delicious. Why did you give this dish such a name? It is said that in order to commemorate the national heroes Xiang Yu and Yu Ji who died for their country, this dish was specially named poetic "Farewell My Concubine".
2. Poetry Ginkgo biloba
Although Shandong cuisine ranks first among the eight major cuisines, it seems difficult to see Shandong cuisine restaurants in people's lives. I don't know why. In fact, the most poetic dish "Shili Ginkgo" mentioned today is a kind of Shandong cuisine and one of the best famous dishes in Confucius. Its main ingredient is ginkgo biloba, with lard, sugar and osmanthus sauce. The color of the dish is beautiful, such as amber. It tastes refreshing and light, crisp and sweet, and tastes very good.
3. butterflies are floating in the sea
A very famous Hunan cuisine, the main ingredients are Dongting fish, Chinese cabbage buns, mushrooms, winter bamboo shoots, bean sprouts and other ingredients. It tastes particularly interesting. Next to the seven-star stove, while eating and cooking, "butterflies floating on the sea" describes the wonderful scenery presented during cooking and discharging.
Step 4 wander the rivers and lakes
Steamed wild bream, bream, also known as bream, also known as long bream, bream flower, oil bream; In ancient times, it was called "emerging" or "shrinking head". In China, bream is also the general name of bream and bream (Wuchang fish).
Adult fish are about 40 cm long and mainly distributed in medium-sized lakes attached to the middle and lower reaches of the Yangtze River in China. Rapid growth, strong adaptability and wide eating habits. Wild bream, because it swims in rivers and lakes, has tender meat and delicious taste, which is incomparable to cultured fish. Not all fish can be called wandering rivers and lakes, only pure wild ones are qualified.
5. Buddha jumps over the wall
This poetic dish is the most classic in Fujian cuisine, and it is also an extremely luxurious dish. The main ingredients used are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops, quail eggs and so on. It tastes soft and tender, and the meat is rich. It is said that a scholar smelled the unique fragrance of this dish.