There was once a traditional dish in front of me, I did not cherish, and when I lost it, I regretted it. For a foodie, there is nothing more painful in the world than this.
With the development of the times, some famous dishes that were once brilliant have gradually faded out of our sight due to complicated methods or because of the rare ingredients.
Some of those old dishes have been handed down to this day, and they can vaguely find the roots and veins of Chinese cuisine; some are dusted in the old menu, becoming the slowly yellowing photos in books and the taste of memory.
1. Jiangnan Hundred Flowers Chicken
Jiangnan Hundred Flowers Chicken was originally a specialty of Guangzhou Wenyuan Restaurant, which was steamed on the inside of the chicken skin by shrimp glue stalls. When plated, it is accompanied by Jiangnan famous flowers night incense or white chrysanthemums, so it is called "Hundred Flowers Chicken".
The dish is brightly coloured, crisp and tender, light and refreshing, with both the sweetness of chicken and the freshness of shrimp. However, due to cumbersome production and high cost, it is now on the verge of being lost.
2. Hengshan duck foot tie
Although it once withdrew from the jianghu, there has always been its legend in the jianghu, because of its complex handwork, in the past, it was only produced in some high-end restaurants, and now it can only be eaten in some "nostalgic" restaurants.
In fact, the raw materials of duck foot prick are available everywhere, and they are the most common duck feet, duck intestines and char siu, but they need to be carefully boiled by the master for a long time, which belongs to the traditional handicraft dishes made of coarse materials.
The flavored duck paws are soaked in white brine, wrapped in char siu marinated in secret char siu sauce and soft duck liver, then rolled up and tied tightly with duck intestines, colored with dark soy sauce, coated with maltose and slow-roasted.
One of the dishes is three flavors, the three flavors are both independent and integrated, the brine flavor and the char siu flavor are matched, the more chewy the more fragrant, with the wine is the most wonderful. Because it took too much effort, this dish was once abandoned by the market, and it can only be seen in some restaurants that promote retro dishes.
3. Osmanthus ties
Osmanthus za is the representative dish of Cantonese barbecue stalls, the shape is oval, the inside is divided into three layers, so it is also called "osmanthus flower tricolor", the most central is salted egg yolk, the middle is fat and not greasy ice meat, the outer layer is made of duck intestine ring, there are also people with lean meat to make the outer layer, tied with cotton thread.
Ice meat should be marinated in tou koji wine and sugar for more than 24 hours before it can be eaten fat and not greasy. Lean meat and ice meat should be cut into 0.5cm thin slices, folded, rolled egg yolks, tied tightly with goose intestines, and then roasted over open flames until seven ripe, coated with honey on the outside and sliced. The finished product looks scarlet and full of honey, which is quite attractive.
After taking it apart, taste the different ingredients separately, the ice meat is plump and sweet, and the duck intestine is very chewy, so that people can't help but eat more pieces. Because of the elaborate approach, few restaurants now recommend the dish.
3. Ginger chicken
Ginger chicken is a classic traditional Cantonese dish, it was once the same as the white cut chicken is the star food in high-end restaurants, but because of its labor-intensive production, exquisite materials, and cooking process requires considerable skill, now few people will do it, therefore, for a long time, the restaurant restaurant has rarely produced.
To make this dish well, you must first choose high-quality ingredients, you must use Zhanjiang chicken and ginger fed with grains, fruits and vegetables and stocked to make it, because only ginger can be sprouted, tender ginger only juice without rong, and the taste of ginger is more fragrant.
To make it, the ginger is chopped up by hand with a knife, the juice is taken to soak the chicken for at least fifteen minutes, and then the chicken is steamed. The key to making a delicious meal also lies in the handling of the ginger paste, which is left over from the juice and fried until fragrant.
Frying ginger is the most test of kung fu time, the oil temperature is not enough ginger is not crispy enough, fried too much ginger and scorched. Finally, spread the fried ginger paste on the chicken, and you're done.
Ginger chicken meat has the mellow taste of ginger juice, tender and delicious, you can also eat together with the surface of the fried ginger paste, fried ginger fiber crisp, spicy, but also can solve the greasy chicken. Eat it in winter to drive away the cold and warm the stomach.
4. Chicken thighs in the jade hairpin field
Jade chicken legs, the hot meat dishes of the former high-class guests, after the chicken legs are dismantled and fleshed, inserted into ham, mushrooms, bamboo shoots, etc., the shape is exquisite, such as jasper hairpins through the bun.
Among them, the shiitake mushrooms should be simmered in two soups and chicken fat after soaking; the ham needs to be pre-soaked in honey water for a week to reduce the saltiness; and the bamboo shoots should be made of local sand shoots in Foshan, which is refreshing and sweet.
These exquisite details are closely linked to each other, but unfortunately, there are many kung fu and exquisite, and few chefs will now do it, and few restaurants will introduce such complicated but unsellable dishes.
5. Burn the liver roll with net oil
First of all, the chicken liver is steamed to seven ripe, take out and cut it into the size of a fingernail, then push the net oil away, sprinkle the corn flour on it, put the chicken liver and shredded meat on it, sprinkle a layer of corn flour, wrap the liver with net oil, and then put in a hot raw oil wok to fry, and then turn the simmer to fry it until golden brown.
The liver roll that comes out is golden and crispy, and the chicken liver inside is soft and smooth, dissolving in the mouth, and the liver flavor is strong. Net oil is actually a mesh of grease sewn into pig muscles, and the dishes made with it, the unique flavor of lard, can not be replaced by other oils. But now that everyone is healthy, lard is gradually moving away from people's tables, and the dish has also fallen silent.
6, money chicken
Money Chicken is a traditional Cantonese dish. Like pheasant rolls, it was created in Shunde, home to Chinese chefs. The name "chicken", which is actually pork, got the name of "chicken" because it was tender and smooth like chicken.
The so-called "money" refers to its main ingredients fat pork, lean pork, pork liver or phoenix liver, char siu, ice meat are changed into round thin slices, after marinating through with long iron needles plum blossom bamboo through, coated with honey, the head and tail with a tougher pig skin clamp fixed, into the furnace open fire until burnt, before eating pull out the iron needle, each slice center left a hole, shaped like copper coins, so called "money chicken".
This dish is also considered unhealthy because of the fatty pork ingredients, which has been very rare recently.
7. Money shrimp box
The money shrimp box is a very traditional dish, but because of the complicated kung fu, pay attention to the heat, and also like the chicken legs of the jade hairpin field, it has not appeared on the table for a long time. Shrimp boxes, crab boxes, and fish boxes are actually from the same family, but the filling is different from shrimp meat, crab meat or fish meat.
It is said that in the 1930s and 1940s, the first district of the "Fengcheng Kitchen Lin Sanjie", ingeniously imitated the shape of the small flat round box used by Poultry Luo (a large spider) to hide eggs - the shape of the "Poultry Luo Box", using cornstarch as a binder, and gently pressing the edge of the two round "ice meat" slightly larger than silver dollars (about 4 cm in diameter) to form a box shape, containing shrimp meat grains, lean meat particles, mushroom grains, fresh bamboo shoot grains, olive kernel grains, salted egg yolk and other fillings, and the oil was soaked until it was golden brown, and it became a money shrimp box.
The money shrimp box is rich in content and has a variety of ingredients. It sells beautifully, with two thin pieces of fat made into a box skin, and under the pink and white skin, orange-red salted egg yolk and verdant coriander leaves are faintly visible.
The taste is excellent, take a bite, very loose, completely unable to eat the feeling of fat meat, sweet and plump, there are a variety of tastes, mushrooms, winter shoots are refreshing, olive kernels are crisp. In the money shrimp box, the shrimp meat is the soul, and the live shrimp must be dismantled and used immediately, and the frozen shrimp meat cannot be used.
In addition, "ice meat" only chooses a layer of fat skin on the back of the pig, which must be vaguely visible to the capillary eye to be used, the fast blade into thin and uniform thickness of the thin slices, marinated with rose dew wine or Shao wine, in the frying process, the oil overflows from the capillary eye, so it can be crispy and not greasy, and the "ice meat" will be yellow sesame spots after frying.
Due to the harsh selection of materials and the complexity of the preparation method, there are very few hotels that can be made, and most of them require diners to book in advance to taste the delicious food.
8. Crispy duck
"Crispy Duck" is a classic dish from the 1980s, perfectly demonstrating the tedious techniques of Cantonese cuisine. The raw materials of lychee must be made of Lechang taro, and the taro puree made of taro is cotton and powdery, and the flavor and lard are added to become "lychee".
Duck is handled in two ways, one is to cook with brine, and the other is to season and then steamed directly in water to make the duck soft. After processing, the duck meat is boned and drizzled with spices such as fragrant leaves and grass fruits.
The key to making the duck is fried in the lychee. This process requires the master to be very patient, control the oil temperature and time, can not be flipped casually, to see the naked eye the surface becomes golden, you can take out the drainage cut pieces. The whole dish takes three or four hours to make.
The judgment of whether this dish is kung fu enough mainly depends on whether the taro is fragrant and crispy, and whether the duck meat is tender and oily. This crispy and smooth, delicately mixed duck caramelized taste is the true embodiment of the beauty brewed with mind and time.
Cut pieces of "lychee crispy duck" powder so that it can only be picked up with a spoon, and the chopsticks cannot be clipped. The outside is crispy and soft, the taro powder is delicate and full of aroma, and the tenderness of the duck meat is slowly revealed in the fine chewing, especially the unique oil aroma, and the taste of taro is a match made in heaven.
"Nowadays, there are not many chefs who can and are willing to cook this dish", although it is not expensive ingredients, but it is difficult to be cumbersome and delicate in craftsmanship.
9. Huangpu egg
According to the "Sayings of Huangpu", the "Huangpu Egg" originated from a boat owner in Huangpu Yuzhu Wei in the early last century. In the early years, most of the people in the area made a living by fishing in the tidal flats, and one day a fisherman's family suddenly came to the guests, when the traffic was inconvenient, there was no food and dinner, so they simply fried a few eggs on the table.
The charcoal fire is small and the owner is anxious, the egg liquid has just been broken, I did not expect the guests to feel very smooth and tender after tasting, and they were greatly appreciated. Later, it was introduced to the urban area of Guangdong, and the chefs improved it, because the dish was slightly wrinkled, much like a yellow cloth, and because the ancient name of Huangpu, the birthplace, was Huang Bù, so the dish was named Huangpu bù egg.
When beating the egg paste, add oil, when frying, the pan and spatula should be turned in the opposite direction, the heat should be very good, and the eggs are just cooked on the plate. The entrance is smooth and has a hint of layering. Huangpu egg was once a famous dish in Cantonese cuisine, because it was once the favorite Dish of many celebrities and is more historical and cultural, but in the past two decades, this famous dish with ordinary ingredients has been gradually forgotten by people, and even in its birthplace of Huangpu is no longer easy to find.
10. Shrimp grapefruit peel
Some dishes in Cantonese cuisine are very ordinary, but they are very famous, and shrimp grapefruit peel can be counted as one of them. To turn the original discarded grapefruit peel into a flavorful dish, the kung fu is self-evident.
The chefs first had to remove the green skin from the surface of the grapefruit skin, leaving only the white inner layer of cotton wool, and had to be careful to keep its shape intact and not to be fragmented. This inner layer can not be directly into the dish, but must be boiled in water several times to get rid of the bitter taste.
Some people say that it takes at least 3 times before and after, and every time it is cooked and fished out, the water must be drained; then, the soup made of carp meat, pork brisket, shrimp, beef, yaozhu, etc. is simmered for 8 hours; finally, the stewed grapefruit skin is buttoned with shrimp and oyster sauce. In this way, the unique flavor of shrimp grapefruit peel can be served.
Another method is to first put the grapefruit peel on the stove to burn off the turquoise skin, so that the grapefruit skin is charcoal-like, and then soak the burned grapefruit peel in water, peel off the charcoal, make the grapefruit skin yellow, and then rinse with clean water, soak in water for 2 days; after draining the water, put it in a pot and boil it for 5 minutes, then rinse it with water and dry it in the pot; finally add the seasonings to the pan under the oil pot to make a dish.
Although the methods are different, they are very difficult to test their kung fu and patience, and it takes 2-3 days for a dish to achieve fame. The grapefruit peel was originally tasteless, but it was somewhat delicious because of the richness of the sauce, supplemented by the umami taste of the shrimp and the original fragrance of the grapefruit skin, soft and sticky.
11. Eight treasures of grilled duck
How is Babao Grilled Duck made? First of all, the bone is raised, the succulent light duck is selected, and the knife is cut near the chest of the duck neck to remove the neck bone; from the inside, the joint position of the duck wing and the shoulder is cut open, and the bone and flesh of the duck wing are removed; to the part of the duck body, from time to time, the tissue connected to the duck skin is removed with a knife, the important thing is to cut the bone, the knife does not leave the bone, otherwise it is easy to cut the duck skin.
Stuff the pre-processed lotus seeds, lilies, barley, chestnuts, white fruits, shiitake mushrooms, salted eggs, lean meat, glutinous rice and other fillings into the duck body, add a small amount of water, and then tie the duck neck tightly; blanch the duck body with water and apply old soy sauce to color, and put it in the oil pan to lightly fry the oil for 7-8 minutes; then fish it up, use a needle to prick holes in the duck body for taste, soak in the soup of the seasoning ingredients and simmer for more than 3 hours.
The most difficult part of the duck is undoubtedly the whole duck bone, to remove the large and small bones at the same time do not puncture the duck skin, otherwise the previous achievements will be abandoned. And just the step of bone lifting, the skilled teacher fu also takes about 15 minutes to test the knife worker.
Similarly, there is also the famous dish eight treasure gourd duck in Shanghai, Jiangsu Province, from the production to the finished product on the table for at least half a day, the kung fu is complicated, time-consuming, many restaurants have no longer served this dish, and eat and cherish it.
12. Paper-wrapped fried chicken
This dish was once a famous dish before the founding of New China. The dish itself is not difficult to make, paper wrapped fried chicken, as the name suggests, is to wrap the whole chicken in paper and fry it. But the problem is on paper.
The finishing touch of "paper-wrapped fried chicken" is paper. "That paper must be made of spring shoots as raw materials, using the most primitive Cailun papermaking method." The chef said so. At present, this dish is only served in China in Wuzhou, Guangxi.
13. Bald lungs of bluefish
Bluefish Bald Lung is an authentic Shanghainese dish. Bald lungs, in fact, are not lungs, but wild big black fish liver (commonly known as "lungs"). The traditional practice of bald lung of the blue fish is to take more than 5 pounds of large black green and pick the liver of the fish alive when it arrives at the dock to make a portion.
According to the foodie teacher Shen Jialu, every year after the Qingming Dynasty to the time when the osmanthus flowers are first released, Wuqing is the fattest, which is a good day to taste the bald lungs of the blue fish.
This dish was first born in the early Republic of China in Shanghai Lao Zhengxing Restaurant, a dish requires 15 to 20 fish liver of green fish, after repeated washing, plus bamboo shoot slices, green onion ginger, rice wine, soy sauce, sugar and other seasonings to make a dish, called "blue fish bald lungs".
Because bald lungs contain a large amount of pure cod liver oil, after being fried and seasoned, it is endowed with a tender taste like pig brain, plump as foie gras, and some old diners have described this dish as such, "shaped like gold, tender as brain marrow, rich and aromatic, the entrance is not tasted, that is, it has been dissolved, the aftertaste is between the lips and tongue, for a long time", and diners even say that it is fatter than the foie gras in Western food.
To burn such an authentic blue fish bald lung, the cod liver should be taken alive, and the cod liver of the dead fish tastes bitter. When handling the fish liver, go to clean the black lines on both sides, do not have a fishy smell, and be careful not to break the fish bile.
Be careful when frying the cod liver and finally hooking the cod liver, and ensure that the fat and tender cod liver is complete in one form after another when the cooking process is not careful. Because of the complexity of the materials and production, the bald lungs of the blue fish are almost lost, and there are few restaurants in Shanghai that still dare to challenge it.
14. Purple cover
It was also once a famous dish in Suzhou, and historically became as famous as squirrel cinnamon fish, xiang oil eel paste, bi snail shrimp and other Su bang dishes, especially suitable for summer consumption. The "Records of the Tongqiao Yizhuo", written during the Daoguang years of the Qing Dynasty, has already mentioned "Xuan Zi Gai" when introducing the Shantang Street restaurant. However, for some reason, over the years, this dish has gradually faded from people's attention.
"Purple cover" is the meat (hind leg meat) on the pig's sitting buttocks, and the original meaning of "煠" is to put it in a high-temperature oil pan and fry it. This dish is made from pork rump meat into stewed meat, cut into thin slices, the thinner the better, and then rolled on the egg liquid, put it in a frying pan and processed, and this is it.
It is simple to listen to, but it is not easy to do well: the egg liquid will melt off when the temperature of the oil pan is low; the skin of the meat will burst everywhere when it is high, not only will it burn people, but it will not be formed.
In addition, the meat wrapped inside must be stewed, because the stew itself has a salty taste and tastes good. Take a bite while it is hot, it is crisp and fragrant on the outside, crisp and loose on the inside, mellow in taste, fresh and delicious.
15. White Shi Pan
White shi pan, as the name suggests, is a plate of white stir-fried assorted vegetables without any coloring, it sounds like there is no taste, young people should not have heard of it, but this is a traditional Suzhou specialty.
Put fish belly, ham, hoof tendons, chicken slices, duck gizzards, waist flowers, fungus and other kinds of brocade into it, try it, it is really a variety of styles, weather. However, in principle, it is still the original taste of white soup and white stir-fry.
Here reflects the aesthetic taste and elegant style of Suzhou people. In addition to the taste of Suzhou people, visually also in line with the Suzhou people's antique light tones. Light, tasteful and delicious.
This dish seems plain and simple, but it is not only time-consuming to make, but also very skilled by the chef. Mixed and matched ingredients, each has a different degree of maturity, such as chicken fillets, fish fillets and other required heat is larger, and such as fresh shellfish, shrimp and other aquatic products, the heat slightly stool lost the smooth and tender taste, really to cook this dish, generally several times the pot, the difficulty of production is far more than "Buddha jumping the wall", "three pieces" and other similar famous dishes.
16. Stuff the meat with bean sprouts
Film director Xu Changlin once wrote in the article "Suzhou Cuisine": Its exquisiteness is simply unparalleled, and the minced meat like sauce is embedded in the thin stem of bean sprouts with the tip of a needle.
Bean sprouts need to be selected tender and straight mung bean sprouts, in order to ensure freshness, from picking to production is no more than three hours, cloud legs steamed tender and soft with a needle into the bean sprouts. Then drizzled with fish and pumpkin chicken boiled thick soup, elegant called "gold and silver run".
To eat such a dish, the preliminary work alone takes more than three hours, the whole production process requires a lot of patience, very hard work, in today's tense pace of life, gradually disappearing seems to become an inevitable thing.
17. Linghu snow dumplings
Linghu snow dumplings are traditional tea treasures, "white as snow, shaped like dumplings", the taste is crunchy, the sweetness is moderate, the teeth are not sticking, and the flavor is unique. It is made of fried indica rice ground into powder, and then add cotton sugar, make dumpling skin, the filling is very rich, there are bean paste walnut pine nuts, etc., can be added to the filling. When the snow dumplings are ready, they are steamed in a steamer basket, and then carefully placed on the reed leaves one by one, and the snow dumplings set off by the green leaves are more crystalline.
In the past, snow dumplings used to be synonymous with high-grade and rare, but with the improvement of living conditions, its image in people's eyes gradually became old-fashioned and cheap, and now there are almost no people in their own families who will make snow dumplings, and there are fewer and fewer shops selling snow dumplings, maybe one day, it will quietly disappear, leaving us with only memories.
18. Shao Bo stewed fish
Shaobo stewed fish is a famous dish born in Shaobo more than 100 years ago, and it was more popular at that time than today's Shaobo lobster. The best material to make Shaobo stewed fish is the tiger head shark, which is both small and slippery, and it is not easy to cut it into thin fillets.
To make this dish, the fillets are put into the oil pot 3 times, and the heat is very delicate. While frying the fish, you also have to make the marinade, the marinade and the fried fish are served at the same time, and the piping hot marinade is poured into the fish, and the sound of the fish is suddenly overflowing. Diners at that time once said: "Running horses to eat stewed fish, pay attention to the magic of just out of the pot." ”
However, for more than 30 years, the impact of Shaobo stewed fish has gradually decreased. "A plate of Shaobo lobster, a housewife can be cooked in ten minutes, a table of guests to eat is thousands of pieces, but also can be taken away." A plate of braised fish takes 50 minutes to cook, the price is only 100 yuan, time-consuming and labor-intensive, and can not be taken out. ”
Compared with the red-hot Shaobo lobster, because there is not much economic benefit, there are very few restaurants willing to do stewed fish in recent years, so its impact is getting smaller and smaller. Not only that, but tiger head sharks are becoming more and more rare because of changes in water quality, and replacing them with other fish makes them taste completely different.
19. Beauty liver
During the Republic of China, Ma Xiangxing, a Muslim restaurant in Nanjing, invented the dish "Beauty Liver", and since then all the internal organs of the duck have been eaten by the people of Nanjing.
The so-called beauty liver, which is not related to the beauty, is not the liver, but the by-product of the Nanjing plate duck - the pancreatic white on the duck intestine; a duck has only a small piece of pancreatic white, and it takes forty or fifty pieces of duck pancreatic white to fry a plate of beautiful liver. The dish is milky white and shiny, the marinade is tightly wrapped, and the duck pancreas is tender and refreshing, with a unique flavor.
20. Bamboo sun liver cream soup
Bamboo sun liver cream soup is now one of the four major clear soups of Sichuan cuisine, and it is also known as the "fixed table soup".
In the eyes of many teachers, it can be regarded as a kung fu dish: first choose chicken liver or foie gras, mash it with a small hammer, and then filter it with a silk cloth, take only the liver sauce, and the whole process is not allowed to make a single mistake. The method of cooking liver cream adopts the "flower color steaming" technique; Heat with medium to medium heat and gentle steam.
In the steaming process, it is necessary to adjust the heat and a variety of technical measures to protect the liver cream from deviation and deformation, which is also the most delicate method in the steaming method. Then add the clear soup, bamboo and bamboo cooking, crisp and tender, fresh and creamy soup, has always been a noble soup on the high-end feast of Sichuan cuisine.
This dish is a "porcelain work" in the eyes of Sichuan chefs, which is very challenging to the chef's skill, which is extremely rare in ordinary restaurants, and people rarely mention Sichuan cuisine when they mention it.
21, snowflake chicken
Snowflake chicken is the housekeeper dish of old Sichuan cuisine, which is different from the previous impression of Sichuan cuisine spicy as the protagonist, this dish is light and salty, snow white as grease, without any trace of chili pepper. The dish is puree, which also describes the soft and smooth feeling of this dish. Its shape is like a cloud, like a pile of snow, and the entrance is soft and smooth, which is indeed a wonderful product of "eating chicken without seeing chicken".
It is mainly made of chicken grits, egg whites and wet starch, and cooked by soft stir-fry. Due to the time-consuming and labor-intensive production process and low profits, many restaurants and even many old Sichuan restaurants no longer make snowflake chicken nao, and this famous dish is almost lost.
22, oil burst double crisp
"Oil Burst Double Crisp" began in the middle of the Qing Dynasty, is a prestigious traditional Lu cuisine, with exquisite raw materials, exquisite cooking skills, unique style and the world's admiration. The selection is people usually do not value, but crisp and prominent pork belly and chicken gizzard as raw materials, through the knife work carefully operated, boiling oil stir-frying, so that the original must be cooked for a long time belly and gizzard rapid maturity, crisp and tender, fresh and refreshing, and the color is a white and red two colors, more beautiful under the reflection of each other, can greatly stimulate the appetite of diners, really worthy of the color, aroma, taste, shape of the special food.
Yuan Ming, a famous scholar of the Qing Dynasty, gave a very high evaluation to the "oil burst double crisp", he said in the "Suiyuan Food List": "Wash the pork belly, take the extremely thick place, remove the upper and lower skin, use the center alone, cut the dice pieces, boil the oil and stir-fry, add the seasoning to the pot, and it is better to be extremely crisp." "Unfortunately, this dish is very challenging and unsuitable for modern restaurant operations, so it is very rare in major restaurants."
23、 Iron pot egg
There are many ways to eat eggs, scrambled eggs are the simplest, and this iron pot egg is grilled, so it is chic. First of all, a specially customized cast thick iron pot and iron pot lid are needed, and the beauty is that the iron has a super ability to absorb heat and keep warm, which will produce enough high temperature to retain the air in the egg and achieve a fluffy taste.
In addition to the high temperature of the iron pot, the red-hot iron pot lid produces a hot convection effect during the cooking process, so that the eggs in the pot are "pulled up", making its volume as loose as a sponge cake, and even when it is served, there is a creaking boiling sound.
Unfortunately, this iron pot egg is a fading dish in today's Chinese cuisine due to its certain cooking difficulties and inability to sell for a higher price. That is to say, the hot and steaming aroma of eggs after baking, eating like a fluffy iron pot egg on a space cotton mattress, will most likely only be tasted in our memories.