Clear soup vegetarian pigeon egg yolk, starch, with, mixed with clear soup, add a variety of spices to cook. The soup is mellow, crystal soft and tender, and rich in nutrients. It has been produced for more than 100 years. Try to measure dog meat and dog meat cooked, it is advisable to tear up the platter and eat cold food. The color is bright red, the flavor is strong, the flesh is tender, rotten but not greasy, the bones are scattered, and the hands are twisted like silk. It was already produced during the Qing Guangxu period. The meat is served with a variety of spices and is marinated in old soup. The color sauce is red and shiny, the fragrance is delicate, fat but not greasy, thin but not stiff, and it is the best for the sauce meat. It has been produced for more than 50 years. Lu Wen recommended the varieties of marinated meat, such as southern flavor, spiced elbow flower, marinated meat, salted meat, smoked fish, five-spice dried meat and so on. The selection of meat is fat and lean, finely cut, the knife edge is exquisite, the seasonings and marinade are thick and suitable, the taste is not mixed, and the color is not dark. Especially small square meat, elbow flowers are preferred. The old shop of Suzhou and Hangzhou came from the end of the Qing Dynasty. Kirito duck lays eggs and is pickled. Egg yolk orange red, granular oil, egg clean white, salty and palatable, with, the end of the food, the taste of crab yolk, delicious and delicious. Dried chicken sauce is made with chicken broth, spices, boiled and dried. Black and red, tough texture, mellow taste, chewy raw fragrance, long time unchanged. It has been produced for more than 200 years. Sets of four treasure duck, chicken, pigeon and quail are stacked in turn, with seasonings, spices, boxed and soup, steamed. The color is bright red, the whole body is crisp, the aroma is fragrant and delicious, soft and smooth, the shape is not scattered, not fat and not greasy. It has been produced for nearly 100 years. The hibiscus egg white basket is steamed into a brain shape and the cooked egg whites are covered over it. Mellow and sharp, the taste is light. The noodles are lined with tile ridge patterns, fried, and poured with sweet and sour mustard. Fry the shredded dough until golden and crunchy, cover the fish and eat with a dip in the sauce. The fish is tender, sweet and sour, accompanied by crisp and fragrant noodles. Cut the roasted bun into pieces, insert a fork, grill it over charcoal, brush it with pretzel, penetrate the flesh, slice it hot, and serve with cakes, green onions, and sweet sauce. Fat but not greasy. The Northern Song Dynasty 'Tokyo Dream Record' records it. Iron pot eggs fresh with 、、、 sea rice, magnolia slices, nanjing and other small cubes, add seasoning, stir well, into a special lidded iron pot, low heat baking; the lid of the pot is boiled red, rapidly expanded, baked. The color is purple and red, the texture is delicate, the fragrance is mellow, and the entrance is refreshing. It is developed from Henan Roast and has a production history of nearly 100 years. More than 10 kinds of butterflies are made into a cold meat platter with fish paste egg rolls、、、 cooked, pigeon eggs, brine pork strips, hair vegetables, etc. The colors are harmonious, the knife work is delicate, the taste is diverse, and the flavor is delicious. Take the front elbow of the pig, roast over open heat until the elbow skin is scorched, soak in cold water to soften, scrape and wash. After repeating three times, add water to remove the kernel jujube (jujube plus), berries, and steam. Pour rock sugar, honey juice and order to cook. The color is like amber, crystal clear, the skin is crispy and rotten, and the aroma is delicious. Burn three non-stick yellow with water mixture, starch, beat well, under the oil pot, stir-fry under the side, thick and hard paste, sprinkled with mountain plant cake slices. It is yellow crescent-shaped, sweet and sharp, fragrant, and also known as cake. It is named for its non-stick pans, non-stick plates, and non-stick chopsticks. Anyang three smoke, mouth strips, seasonings, smoked with cypress branches, pine wood, sawdust. The color is brownish red and the fragrance is mellow. It was the first to be created by Anyang Deqing Building and has a production history of more than 60 years. 600 ju powder belly with starch, seasoning, into the pork intestine, bladder skin, cooked. It is long strips, powder belly is spherical, ruddy color, mellow fragrance, suitable for long-term survival without losing freshness, has more than 100 years of production history. Smooth and lean slices, soak in seasoning, mix well in egg whites and powder, basket steam, and steam with magnolia slices, broth and steam. The color is white and tender, the meat is rotten and fresh, and the fragrance is sharp. Dried silk is fried, soaked, watered, mixed with egg yolks, seasonings, fried in large oil, and seasoned with condiments. The color is milky white, shaped like vermicelli, and the taste is delicious. Loach is drilled into live loach and heated in a pot of warm water, and loach is drilled into the heat, that is, seasonings and condiments are added and cooked until the soup is milky. The taste is fragrant and delicate and sharp. Hot white and tender, tender and tough, in a pot of open water, stewed, not boiled; with chopsticks to shake and constantly fold. The bean flavor is rich and the taste is pure. Raw can be lifted with twine. It has been produced for more than 300 years. Article for reference only Please consult a healthcare practitioner for actual situations