The art on the tip of the tongue, a delight in taste.

1 Iron Plate Kung Pao Rabbit Dice [Main Ingredients]300g cleaned rabbit meat5g peas100g peanuts5g scallions10g cooked carrots5g soaked orchid slices1.5g soy sauce10g chili sauce2.5g monosodium glutamate15g Shaoxing wine20g chicken broth15g Sichuan peppercorn water2.5g minced gingerHalf an egg2.5g minced garlic25g wet starch15g sugar5g sesame oil [Cooking Method] [Key Techniques] [Flavor Characteristics] 2 Delicious Ginseng Soup [Main … Read more

Recipes for featured meat dishes

1 Clear Soup with Frog [Ingredients] [Cooking Method] [Cooking Key Points] [Flavor Characteristics] 2 Stewed Venison with Lily Bulbs and Spicy Sauce [Ingredients] [Cooking Method] [Cooking Key Points] [Flavor Characteristics] 3 Xiangyun Roasted Venison [Ingredients] [Cooking Method] [Cooking Key Points] [Flavor Characteristics] 4 White Meat Blood Sausage [Ingredients] [Cooking Method] [Cooking Key Points] [Flavor Characteristics] … Read more

Northeastern Cuisine Delicacies(Four)

1 Stir-Fried Fragrant Conch [Ingredients]200 grams cleaned fragrant conch meat100 grams rendered lard15 grams julienned yulan slices15 grams soy sauce15 grams soaked wood ear fungus1.5 grams MSG25 grams oilseed rape (Chinese broccoli)30 grams wet starch50 grams chicken broth10 grams sliced scallions10 grams salt10 grams minced ginger15 grams Shaoxing wine5 grams peppercorn oil [Cooking Method] [Cooking … Read more

Northeastern Cuisine Delicacies( Two)

1 Peach Blossom Phoenix Tail Ingredients: Cooking Method: Cooking Notes: Flavor Profile:This dish has a tender and fresh texture, combining sweet and sour flavors with a savory aroma. Its appearance resembles peach blossoms and phoenix tails, featuring vibrant colors and a distinctive shape, making it one of Liaoning Province’s renowned local dishes. 2 White Pine … Read more

Northeastern Cuisine Delicacies(One)

1 Zhuang Five-Colored Glutinous Rice [Ingredients]High-quality glutinous rice ……………………………. 3000 gramsRed orchid ………………………………………….. 1000 gramsMaple leaves ………………………………………… 1500 gramsTurmeric ……………………………………………. 250 grams [Cooking Method] [Key Techniques]Five-Colored Glutinous Rice primarily uses glutinous rice, preferably Wuming Large Glutinous, Jingxi Fragrant Glutinous, or Huanjiang Fragrant Glutinous. The colors in the rice are dyed using extracts from edible plants, … Read more

Top Ten Signature Dishes(Five)

1 Clay Pot Duck Oil Stinky Tofu [Ingredients]Stinky tofu ……………………………… 600 gramsSalt ………………………………………. 7 gramsGinger …………………………………… 10 gramsChili powder ……………………………. 10 gramsGreen onion …………………………….. 10 grams [Cooking Method] [Key Techniques]Flavor the stinky tofu with green onion and ginger, and chili powder is essential for authentic taste. [Flavor Characteristics] 2 Crispy Five-Spice White Kidney Beans [Ingredients]Dry … Read more

Top Ten Signature Dishes( Four)

1 Fried Cactus Flowers [Ingredients]Cactus flowers …………………………………. 600 gramsShredded ginger ………………………………… 10 gramsToasted sesame seeds ……………………………. 20 gramsSalt and pepper ………………………………… 10 gramsWalnut slices ………………………………….. 50 gramsVegetable oil ………………………………….. 850 grams [Cooking Method] [Key Techniques]Avoid high heat to prevent burning the cactus flowers. Fry slowly in oil heated to a moderate temperature (about 30% hot), … Read more

Top Ten Signature Dishes(Three)

1 Chopped Chicken Sauté [Ingredients] [Cooking Method] [Key Techniques]Steam the chicken sauté with high heat for about 40 minutes until cooked. [Flavor Characteristics]Chopped chicken sauté is a specialty preserved food of the Miao ethnic group. To make this dish, finely chop the chicken meat with bones and mix thoroughly with seasonings for marination. The finished … Read more

Top Ten Signature Dishes(Two)

1 Gan Zuan [Main Ingredients]Braised pork slices ……………………………. 100gFried spare ribs ……………………………….. 100gBraised pork liver ……………………………… 70gBraised pork stomach …………………………… 70gCooked chicken meat …………………………… 200gCilantro ………………………………………… 10gBraised egg ………………………………………. 1Chili oil …………………………………………. 10gPickled dried vegetables ……………………….. 100gSoy sauce ……………………………………….. 20gPickled mustard greens (Xue Cai) ……………. 200gVinegar …………………………………………. 20g [Cooking Method] [Culinary Key Points]Pay attention to … Read more

Top Ten Signature Dishes ( One)

1 Pan-fried Sliced Beef [Ingredients] Beef tenderloin ………………….. 750gShaoxing wine …………………….. 20gGreen onions (cut into sections) …. 50gCornstarch (mixed with water) ……. 10gGinger (sliced) ……………………… 5gStar anise ……………………………. 3 piecesSoy sauce …………………………… 50gSesame oil ………………………….. 25gSalt ……………………………………. 5g [Cooking Method] [Cooking Key Points] [Flavor Characteristics] “Pan-fried Sliced Beef” is a renowned dish from the Jule … Read more