Chinese food culture is broad and profound, with a long history. Chinese has attached great importance to food since ancient times, and Chinese cuisine has always been praised by the world for its fine and extensive selection of ingredients, complex and diverse cooking workmanship, exquisite shape and exquisite instruments. In the process of the development of various cuisines, due to the extravagant life of some aristocratic bureaucrats and rich gentry, with abundant funds and abundant raw materials, the formation of a "home-style beautiful kitchen, competition into the trend" and "private famous chefs, more than restaurants" atmosphere, many non-commissioned officials and nobles for food and spend thousands of dollars is not uncommon. Although the extravagance should not be boasted, it is precisely because of this that many traditional dishes have been created, not only the color and fragrance are second to none, but also the degree of luxury is top-notch.
Buddha jumped off the wall
Buddha jumping off the wall, a masterpiece of Fujian cuisine at home and abroad, is known as the "Zhuangyuan cuisine" in Fujian cuisine, and is also a high-quality state banquet dish. More than 100 years ago, inspired by Fuzhou chef Zheng Chunfa's practice of simmering dishes in Shaoxing, it used nearly 30 kinds of ingredients and took more than 10 days. In 2008, the production technique of Buddha jumping wall in Fuzhou Juchun Garden was included in the national intangible cultural heritage list.
This dish, formerly known as FuShouquan, is the sea cucumber, abalone, shark fin, dried scallops, turtle skirt, deer tendons and other dozens of precious raw materials, with winter mushrooms, winter shoots and other condiments, together into the Shaoxing wine altar, with lotus leaves sealed simmered for several days, taking the meaning of "auspicious ruyi, Fushou double complete", so the name "Fushou quan". Later, the diners who tasted this dish were overwhelmed by Fushouquan's shocking delicacy, and wrote the verse "The incense of meat floats around the world, and the Buddha abandons Zen and jumps off the wall", so since then, Fushouquan has been called "Buddha Jumping the Wall".
This dish has dozens of raw materials common meat aroma, but also maintain their own characteristics, the aroma is rich, tender and delicious, meat is not greasy, but in the simmering process almost no aroma emerges, but in the simmering into the opening altar, only need to slightly open the lotus leaves, there is a fascinating aroma of wine. Such a fine ingredient, so that this dish is soupy, fresh, and mellow, salty with sweetness, meat but not greasy, after eating the lips and teeth remain fragrant, taste in the taste, wonderful, indeed can be called the best representative of Chinese stew.
Eight immortals crossed the sea to make trouble with Arhats
"Eight Immortals Crossing the Sea and Making Lohan" is the first dish of the Confucius Celebration Feast, using shark fin, sea cucumber, abalone, fish bone, fish belly, shrimp, asparagus and ham as "Eight Immortals". The chicken breast meat is chopped into puree and made into an Arhat money at the bottom of the bowl, called "Arhat". After making it, it is placed in a round porcelain jar, arranged in an eight-sided manner, with luohan chicken in the middle, sprinkled with slices of ham, ginger slices and the green vegetable leaves, and then poured the boiled chicken soup on top. In the old days, this dish was sung on the table, and while tasting the delicious food, listening to the opera was very lively and extravagant.
Clear soup bird's nest
Tan jia cuisine, an official dish known as "the food industry does not boast of Tan", is "better than dry goods hair" and "proficient in cooking haibazhen in broth and old fire", which is known to everyone. Among the first dishes of all Tan family dishes, the two dishes of clear soup bird's nest and yellow stewed shark fin are the pearls of treasures, and the reason is that in addition to the Tan family dishes have their own unique secrets in the handling of high-grade dry ingredients, they are also inseparable from their soups.
"The chef's soup, the cavity of singing", the folk saying "soup", refers to the soup of Tanjia cuisine. All traditional Chinese dishes need to be cooked with broth carefully prepared by the chef, especially the shark fin, bird's nest and other ingredients themselves are tasteless, and their wonderful taste is often given by the broth. Tanjia cuisine is mainly light and delicious, and the spices pay attention to the original taste, so the dishes made are delicious and soft in texture, and the key to this lies in the "clear soup". The Tan family's clear soup is extremely clear and fresh, which will only help the plain raw materials to be fresh, without affecting the texture of the raw materials.
The soup making process of Tanjia cuisine is particularly complicated and exquisite, which can be called a unique delicacy for thousands of years. In the preparation of the soup, only the old hens and ducks who have been free-range for more than three years and forage for their own food are used as the base, and only the chickens with tight skin, thin skin and butter under the skin can simmer the delicious and abnormal Tanjia soup. In addition, it is also necessary to accompany Titian's ham, fresh Yaozhu, and dried scallops, elbows and other precious ingredients, with two days of fire, the chicken and duck are completely boiled, and the essence of all the raw materials is boiled into the soup, which will be too fine and mellow soup.
The preparation of the broth alone is so cumbersome, and the bird's nest as the main ingredient is of course even more sloppy. It is said that this clear soup bird's nest is selected from the "Siamese official bird's nest", this kind of bird's nest, in ancient times as a tribute, its color is white and transparent, the swallow hair is rare and rootless, is the top product of all kinds of bird's nest. When making, first use the hot and cold temperature of the water and the production time accurate to the minute, it takes four or five days to increase the required bird's nest ingredients; then put the foamed bird's nest in a large soup bowl, inject half a kilogram of chicken soup, steam for about 20 to 30 minutes, take out and pack it in a small soup bowl, then boil the clear soup, add the appropriate amount of cooking wine, sugar, salt, mix with good taste, put it into a small soup bowl, sprinkle each bowl with a few very finely sliced ham shreds, and you can serve.
The final soup bird's nest on the table is really soup as clear as water, color as light tea, partial and sweet, long aftertaste, bird's nest is soft and smooth, the taste is delicious, it is really worthy of being a masterpiece in Tan family cuisine. It is rumored that the Tan family will send a small cup of warm water to the guests to rinse their mouths before serving this dish, thinking that an unclean mouth cannot taste its magic.
Yellow braised shark fin
Tanjia cuisine is most famous for cooking shark fin soup, and of all shark fin dishes, "yellow braised shark fin soup" is the best. It takes a full 7 days from the first brew to the table. The chicken soup used is made from the ground-walking hen in Xishan, Beijing, which is golden and translucent, fresh and not greasy, and the delicious aftertaste after entrance is long. In the more than ten methods of shark fin cooking in Tanjia cuisine, the yellow braised shark fin made of golden color, mellow soup flavor and fragrant aroma is the best in the crowd.
Why is yellow braised shark fin soup so wonderful? In fact, the trick is very simple: strict selection of materials, fine processing, fierce cutting, full of fire, kung fu at home is delicious. The tradition of Tanjia cuisine to make shark fin dishes is that the selection of ingredients must be the precious "Luzon yellow", which is produced in the Philippines, and there is a layer of fat meat in the wings, with a rich taste, and the wings are layered in the meat, rich in gelatinous quality and high quality.
When making hair, it is all based on warm water to foam the hair, and never rely on any additives that are urgent, so as not to destroy the nutrients. During the foaming process, it is necessary to keep the shape of the shark fin intact and remove the sand grains. To this end, it is necessary to cut off the thin edge of the shark fin first, cook it on the fire and then remove the heat from the fire, wait until the sand is scraped with a knife, then cook it on the fire, and then repeatedly rub and clean it until the shark fin is transparent, which takes about five or six hours before and after, which is called fine processing.
The so-called raw material fierce refers to the soup of Tanjia cuisine to cook shark fin soup, and the ingredients used in making soup must not be less. Whole chicken, whole duck, pork knuckle, dried scallops, Jinhua ham and other ingredients in the boiled clear soup should be sufficient, so as to ensure that the soup is clear, flavorful and delicious.
When the heat is sufficient, it is usually necessary to burn on the fire for six or seven hours, and finally the collagen in the shark fin is stewed into the soup, so it will produce the best taste of the soup is rich and delicious, and the fin meat fin needle is soft and smooth.
Eat this wing, pay attention to eating the whole wing, a shark fin in the broth simmered for several hours, the wing meat has long been boiled transparent, sticky, the wing soup taste thick but not greasy, the aftertaste is long. Diners first take "char siu pork", "braised duck liver", "garlic scallops", "spiced fish", "soft fried chicken", "grilled sausages" as the appetizers, and then taste this "yellow braised shark fin" after drinking 20% of the best Shaoxing yellow wine.
Large stir-fried meat stewed sea cucumber
Stir-fried pork stewed sea cucumber is also a court dish, the name is very vulgar, but it is a very exquisite dish. Large stir-fried meat is very difficult to do, using layered fresh pork belly, wash and change the knife, cut into thousands of fu pieces, deep and shallow; the bottom of the pot oil, fried shallots, and then sautéed under the yellow sauce until there is no smell of raw sauce, water, emulsified yellow sauce; put in the meat pieces, simmer in oil, water and sauce, turn over and pour the sauce regularly; after the break, change the heat to simmer until the meat is cooked out of the pot, plate; filter the sauce, collect the juice, and pour it on the meat. Then add the sea cucumber stewed in miso soup to make a dish. This dish is difficult to filter the sauce, you have to use a filter bucket back and forth filter, until the soup is very bright, there is no impurity, in order to hook the juice to beat, a pound of broth can filter out one or two soups is not bad.
Sea red grilled shark fin
Shengfang is located in the south of Jingnan, which is now under the jurisdiction of Bazhou. Because of its early development of the water system, Qianlong passed through this place under the south of the river, and was touched by the scenery, with the inscription "Shengshui Lotus Fragrance, Ancient Flowing Fang", so it was called "Shengfang". The water of this capital city passes through the Juma River at the foot of the West Mountain, crosses the Lugou Bridge to the south over the Shengfang Zhongting River, and then goes east to Baiyangdian to Tianjin into the HaiHe River. It can be seen that the crabs produced by Shengfang live between the river and the sea, and every season, swim to the sea to lay eggs and hatch, and when they become crabs, they will swim back to the Shengfang Zhongting River to grow and develop.
This type of crab is commonly known as "Shengfang Small Crab". Although it is small, the crab yellow is extremely full and the taste is extremely delicious, and it was used as a special material for royal meals in the early years. The sea red grilled shark fin in the imperial meal is to use the crab yellow of the small crab of Shengfang, increase the oil under the pot and stir-fry, fry until the oil is red, such as oil, put in the broth simmered shark fin, the dish is extremely delicious, the use of other crab yellow will be greatly discolored. Nowadays, due to the construction of water conservancy, the flow between the Haihe River and Shengfang is broken, and there is little left under the Lugou Bridge, and the water vein is broken in the south to Shengfang, and the Zhongting River of Shengfang is not connected to the north and south, becoming a large pond, losing the water source, the unique Shengfang small crab is difficult to find, and the old court feast of "Sea Red Grilled Shark Fin" is no longer able to glow with its original brilliance.
Soup yellow croaker
Because of its tender flesh and unique medicinal value, it has been the most expensive edible fish since ancient times, and now the production of yellow croaker is even more precious. The real old court cuisine requires more than three and a half pounds of yellow fish, in the Qing Dynasty, a yellow fish is worth a good carriage, and now such a large yellow fish in the East China Sea can be auctioned for 200,000 yuan a piece. Such expensive ingredients, of course, are carefully crafted and carefully prepared. In the Qing Dynasty," there was a dish of soup-filled yellow croaker in the menu of the "Manchu Han Quan", which was a must.
As the top dish in the Manchu Han feast, this dish is quite difficult to make, and it is impossible for non-skilled culinary masters. The most bizarre and rare thing about the soup yellow fish is that it is sac lang lang in the abdomen but the body does not leak, so the technique of removing the bone from the intestine but not breaking the belly has become the foundation of Liwan.
6-8 pounds of yellow croaker, aged ham, snow clam oil, shark fin, fish lips, pearl soup balls, thick chicken soup, large kale as the main material. With lard, sesame oil, salt, pepper as ingredients, first remove the fish scales and gills, and then peel off the skin of the fish head to remove the odor, open a small bite near the abdomen of the fish's tail, take out the internal organs, pour sorghum wine from the small mouth into the belly of the fish, in order to remove the fishy smell and increase the flavor of the fish, and then hang the fish in a cool place and drain the water for later, the good shark fin, fish lip, snow clam oil together with pearl soup balls, ham seasoned with thick chicken soup for half an hour, take out and inject rectangular utensils into the freezer to freeze, after forming, cut it into sections and stuff it into the belly of the fish. Finally, tie the belly of the fish tightly with a rope, evenly coat the fish body with crispy paste, soak it in 80 ° C oil until golden brown, take it out and put it on a large dish, cut the large kale into thin slices and hook the thick chicken soup on the fish.
▲ Yellow croaker in the movie "Full Of Han"
During the process of dipping and frying, the soup and ingredients in the belly of the fish are completely dissolved by heat, and a piece of fresh and snow-white fish meat is picked up with chopsticks, and the jade liquid soup in the abdomen is slowly flowing out with the crystal white pearl soup balls and various ingredients, and the delicious taste of the movement and static is like a splashed ink landscape painting between the glorious clouds, and the taste of Chinese-style elegant and exquisite food is fully displayed in this turbulent flow.
Stir-fry the tongue
In the court cuisine, there is a dish called "phoenix tongue", the authentic method is fried with grass flower and sparrow tongue, usually only the emperor and empress of this level can eat. However, even in ancient times, the grass finches were not a common ingredient, so the phoenix tongue given to the ministers was often fried with the tongues of other birds. Now that the grass finches have been eaten almost endangered, a finch is still difficult to find, let alone the tongue of the finches? Therefore, they are replaced by pigeon tongues.
"Phoenix tongue" to do well, the first two words fresh. With chilled goods, the taste of food is immediately greatly reduced, and the seemingly innocent umami taste immediately disappears without a trace. However, to fry a plate of "phoenix tongue", it takes more than a hundred bird tongues to be in it, and the difficulty of collecting raw materials can be imagined. In addition to freshness, the "phoenix tongue" must be tender and smooth. This requires the use of the tongue of a pigeon when choosing a pigeon' tongue, only because as soon as the pigeon enters middle age, there will be small flesh thorns on the tongue, which will have a slightly rough taste. A plate of pigeon tongue should be fried well, but also pay attention to the taste. The texture of the pigeon tongue is delicate and not resistant to fire, and it is easy to age when fried for a long time, so it is necessary to use white brine before frying. Don't look at a small dish of "phoenix tongue", how much artificial and material resources are needed, only the word "luxury" can be described.
Boiling water cabbage
Boiled water cabbage is the most high-end dish in the Sichuan cuisine, and it is said that this dish was created by Huang Jinglin, a famous Sichuan chef who was greatly appreciated by Cixi, in the Imperial Dining Room of the Qing Palace. When Huang Jinglin was a chef, many people denigrated Sichuan cuisine as "only spicy, vulgar and rustic", in order to break the rumors and prove it, he meditated for a long time and tried it through hundreds of attempts, and finally created the best of the dishes of "boiling water cabbage", which was extremely complex and minimalist, and swept away the grievances of Sichuan cuisine for a hundred years.
The process of this dish is extremely complex and the raw material requirements are extremely high. At least two chefs need to work together, and in a very spacious and professional kitchen, plus a dozen skilled helpers to make a boiling water cabbage. This dish does not care about the publicity of the main ingredients, but the rigor and harshness of its soup. It seems simple and unpretentious, but it shows the refinement and exquisite skill of the cuisine.
Sichuan chefs have passed down the rule from generation to generation, 'the taste should be thick, not greasy, the taste should be fresh, not thin'. This seemingly boiled water clear soup is put into the soup pot with old hens, old hen ducks, ham, ribs, dried scallops, etc., add enough water, ginger, green onions, boil and hang for at least 4 hours, and then chop the chicken breast meat until mushrooms, pour into a fresh soup and stir into a pulp, pour into the pot to adsorb impurities. After repeated adsorption two or three times, the chicken soup in the pot that was originally slightly turbid was now as thorough and clear as boiling water, and the aroma was thick and thick, not greasy, and refreshing. The cabbage should be selected to make the uncooked northeast Chinese cabbage as the raw material, only the yellowing tender heart is selected, blanched and rinsed with water, and then poured with "boiling water" chicken soup until it is cooked. The clear soup of the scalded cabbage is discarded, the hot dish is placed into the bottom of the bowl, and the fresh chicken soup is gently poured into the dish, and the soup is clear at first glance, the oil star is nothing, but it smells fragrant, and it is delicious and soft in the mouth, which is better than the ten thousand delicacies.
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.
Chicken bean blossoms
Chicken bean blossoms are almost extinct on the table of modern people, because their practices are so complicated. The subtlety of this traditional Sichuan dish, from the perspective of the entire cooking process, is a bit of a modern molecular cuisine style. The main cooking steps can be divided into three steps: hanging soup, making chicken milk, and brewing bean blossoms.
The first is the hanging soup, which requires more than four hours of boiling chicken, duck, lean meat and stick bones. Broth is generally divided into hair soup, old soup, clear soup, chicken bean blossom soup in the soup belongs to the high-grade clear soup, so an important soup in the hanging soup: the chicken breast or pork and other minced into mud and water mixed well, become a soup sweep, the soup sweep into the soup to stir well, the soup is slightly boiled, the soup sweep will adsorb the solid substances in the soup, fish it up with a colander, repeat several times until the soup is clear and transparent.
When the above preparation work is all completed, then the chicken breast + lean meat is chopped into minced meat, add egg white and corn starch and stir evenly to make chicken paste, the hanging soup is boiled, stirred clockwise, then the chicken milk will be poured in, simmered, chicken bean blossoms solidified white, the soup into a transparent and clear brown color, and finally only add salt to taste, this dish is successfully made. Because of the complexity of the procedure, "Chicken Bean Flower" can only be customized by a few high-end restaurants.
Snowflake chicken
When it comes to the elegance of Sichuan cuisine, snowflake chicken is another typical example. This dish is different from the previous impression of Sichuan cuisine spicy as the protagonist, light and salty, snow white as fat, without any trace of 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".
This dish uses chicken breast to remove the large tendons, use the back of the knife to gently hammer, wait for the chicken to be hammered, and then pull out the tendons in the meat one by one; and if you use the knife to directly cut the meat, the meat tendons are broken in the meat, the chicken will not be tender enough, and there is a grainy feeling in the mouth. In order to be tender enough, the hammer should be soft, and finally the tendons are all picked out, so that they can be forced. Diners who will eat pick a small chopstick chicken meat on the tip of the tongue, melt in the mouth, know that the chicken breast is originally old wood, to be so smooth and tender all rely on the master's craftsmanship and care.
After the chicken is evenly and delicately mixed, add the broth, water starch and egg whites and gently stir into a pulp until full and delicate. Wide oil in the pan, slightly heated into the egg paste, gently stir-fry, into white flowers immediately out of the pan and drain the oil. Add a little clear soup under the pot, add pepper and salt to remove the fishy taste, pour in the chicken, stir-fry slightly, then pour in a little lard and then hook the thin mustard, sprinkle the ham crushed grains and serve. The luxury of this dish is not in the raw materials, but in the wholehearted dedication of the chef in the process of making the dish.
Taishi five snake soup
Snake soup is the millennium representative of snake cuisine and is the peak of the intricate handmade factions in snake cuisine. As early as the Song Dynasty, Zhu Wo had a record of "eating snakes in Guangnan and selling snake soup in the city" in "Pingzhou Can Talk". As for the dragon, tiger and phoenix in the traditional snake food, it can actually be regarded as a kind of snake soup.
When it comes to carrying forward the snake soup, it is Jiang Taishi. From the memories of his granddaughter Jiang Xianzhu, it can be seen that the five snake soups of Jiang Taishi's family can be said to be exquisite for a while, the snakes are golden ring snakes, silver ring snakes, cobras, water snakes, and golden snakes, soaked or steamed snakes, torn into shredded meat, and added shredded chicken, civet meat shreds, abalone shreds, broad belly silk, winter mushrooms, wood ear fungus, corn flour, chrysanthemum flowers to make snake soup. The condiments are thin and crisp, lemon leaf shreds, chrysanthemum petals, etc. Among them, even the chrysanthemums are designated to use their own white chrysanthemums, and even the rare chrysanthemum "Crane Dance Clouds" is also included. In addition, Jiang Taishi often used this soup to entertain Chinese and foreign merchants and envoys (Jiang Taishi used to be the general office of Guangzhou Qingxiang in the late Qing Dynasty and the general agent of the British American Tobacco Company in the early Ming Dynasty in South China), so the taishi five snake soup became famous.
Elevating the delicacy of the five snake soup to the pinnacle is the thin crisp and lemon leaf shredded sprinkled at the end. It is said that the very light snake soup and the fried crisp should be a very incompatible two, but after the thin crisp is put into the snake soup, it produces a new delicious taste: the crispy feeling and oil aroma can make people feel a pleasant appetite, and it is even more delicious after being coated with snake soup; at the same time, because it is soaked before the table, it has not yet fully integrated with the soup, so it will not destroy the original light taste. It's like eating porridge with fritters, it's a great and delicious experience. The lemon leaf is one of the most indispensable condiments of the five snake soup, with the lemon flavor of the fragrance and the unique bitter taste of the leaves not only play a role in removing the fish, but also the more mellow snake soup with a touch of freshness, which is the finishing touch.
Li Yunzi spoon shrimp
A plate of six fresh sea shrimp, each with Li Yunzi, dew shoots, sweet bamboo shoots stuffed sea shrimp wrapped in tofu skin and then fried, Li Yun zi fresh and sweet, shrimp and crab two kinds of seafood delicious match seamlessly, chew up, shrimp in the crab fragrance, crab fragrance and shrimp sweet, very refreshing and sweet, fragrant and beautiful.
The so-called Li Yunzi, its real body is "cockroach spring", that is, the eggs laid by the cockroach. It is a small crab in the stream of Shunde County, Guangdong Province, and is a very rare ingredient. Folk saying is that the dragonfly is used to running rampant, occasionally when going straight, two front chelats hug, step by step, swaying, very funny, just like the ancients did the ritual, so called Li Yun, it gave birth to eggs, it is called Li Yunzi. It is only made every year after the sting and before the Qingming Festival, so it is also called "Spring Water Ceremony Yunzi". Raw Li Yun Zi is black brown, after repeated filtering and cleaning, cooked over high heat will become a gorgeous red color, brilliant as a bright light, delicious and smooth in one. The shelf life of Li Yun Zi is extremely short, and it used to be eaten immediately once it was taken out, not overnight. Now there is a refrigerator that can be put for a few more days, but it should not be long, and the color and taste change in a few days.
Every ten catties of dragonflies can only be made into three or two ceremonial clouds, which is evident in its preciousness. Because the dragonfly has extremely high requirements for the natural environment, a slight pesticide pollution will immediately disappear from the rivers and lakes, so it is rare to buy in the past two years, and the market price of one or two gifts of Yunzi is as high as hundreds of yuan. To cook the spoon shrimp with Li Yunzi, about three cockroach crabs have enough eggs to brew a shrimp, and a plate of six shrimp in the sea needs the eggs of eighteen female cockroaches (about 200 or so) to brew! Then wrap it in tofu skin and fry it in a pan until golden brown. It is made of seaweed imported from Japan on the bottom of the shrimp, and the appearance is exquisite and unique.
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. It is self-evident that the original discarded grapefruit peel should be turned into a delicious dish and become a famous dish. 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. This dish is like the eggplant in "Dream of the Red Chamber", it seems simple, the ingredients are ordinary, only when you really understand its production process, you know how luxurious it is.