Chibi Yangloudong has a long history of tea production
All kinds of tea dishes derived from tea have been popular in the folk
"Tea feast" first appeared in the Southern and Northern Dynasties period
Chibi modern tea feast
Tea elements are incorporated on the basis of traditional craftsmanship
Not only has the "color flavor type" of local cuisine
It also has a peculiar taste after blending tea elements
The Yanglou Tea Feast was fully utilized
Green (rice) brick tea and Guanyin spring water
Local ingredients from Chibi are used
Set the essence of green food
Immerse yourself in the millennia of tea culture
The spirit of "purity, righteousness, elegance, and harmony"
The use of tea utensils, tea art and other tea culture elements
Become a unique style that is unique in the world
Create a feast of the times for Chibi tea
Tea brine triple spelling
This dish is made by densely brewing tea soup, which is full of aroma, smooth and delicious, and has an endless aftertaste. It has the effect of enhancing immunity, replenishing blood and qi, clearing heat and detoxification, removing cholesterol, and protecting the heart; coupled with the wonderful combination of these three materials, with tangerine peel to strengthen the spleen, brick tea to refresh the mind, sterilization and anti-inflammatory, anti-food and greasy. The light and elegant aroma of tea, the fresh tangerine peel, are fused in the tea brine, and the flavors of each substance blend with each other, dripping with fragrance, which is still endless.
Pine peak bubble sting head
Songfeng bubble sting head is the tender Songfeng green tea kneaded softly, with jellyfish, in a large bowl with clear spring water, and then put in the yellow fruit leaves, sour shoots, white raw, garlic, pepper, salt and other ingredients mixed well and marinated, it becomes a sour and delicious instant snack Songfeng bubble sting. Take a bite to remove the fishy and greasy, teeth and cheeks to leave a fragrance.
A taste of tea fragrant chicken
The selection of fresh and tender Suiyang bamboo forest free-range chicken, added to the green brick tea soup, with secret spices infiltration, stewing and marinating, through low temperature slow frying and high temperature re-frying, crispy on the outside and tender on the inside, with dried chili powder, dried pepper powder and other ingredients evenly mixed into the dry dipping, the taste is smooth, crisp and refreshing, full of flavor.
Rice brick crispy steak
The ingredients are marinated in a carefully brewed tea marinade so that the aroma of the tea is completely invaded, and then roasted at a low temperature, so that the original aroma of the food and the taste of the tea blend with each other and remain between the teeth. When you eat it, the meat is tender and fragrant, the aftertaste is long, the charm is full, and it seems to have crossed into the lush tea garden.
Ming Dynasty Ancient Law Great White Diao
Guan Knife Fish is a fish species unique to Lushui Lake, which is named after the Guangong Knife. The dish cleverly combines rice brick tea soup with traditional processing methods, using the sweet and fragrant Mingqian tea to prepare the sauce, steaming the marinated Guan Knife Fish in the steaming drawer, and the snow white and tender skin is dotted with tea sauce, which is a delicious and delicious dish.
Green tea tofu
This clear and white tea fragrant tofu, neat and beautiful, tea aroma is strong, soft and palatable, seemingly casual collocation, in fact, is a thoughtful fusion. It uses the most rustic ingredients and the simplest "steaming" technique to present a rich taste bud experience. Feeling the transformation of tofu with your heart and tasting the tenderness of tofu with affection will surely make you enter the state of inexhaustibility.
Red wine tea fragrant beef
Green brick tea, red wine and beef brisket are stewed together to eliminate excess oil, remove the fishy smell of beef, and make the meat tender and soft, smooth and delicious. The brisket pot is stained with the red color of the tea soup, which is pleasing to the eye and the appetite is greatly increased. Savor, a strong aroma of tea and beef blend in the mouth, overflowing with aroma.
Crispy tea smoked pigeon
This crispy tea smoked pigeon is made with rice brick tea soup and honey as a sauce, carefully soaked and roasted. The aroma of tea into the pulp, not only reveals the natural red color, but also the meat is particularly tender, the taste is sweet and permeated with tea aroma, in the roasting process, the fat layer melts to make the inside of the pigeon slightly oily, the taste is more refreshing.
Longevity black tea chopped eggs
This dish is made of Huanggaihu Town Mountain Forest Cordyceps special local eggs and black tea, longevity dishes, mixed with green onions, fried egg skin, spread on the hot and piping cobblestones, with a unique appearance and taste, natural and fresh, fresh and refreshing.
Pine peak shrimp balls
Songfeng shrimp balls made from the leaf bottom of Songfeng green tea and live shrimp, the whole dish is elegant in color, the tea aroma is mellow, refreshing and lubricated. Shrimp is like white jade, tea leaves are embellished into it, crystal clear, with a fresh tea aroma in the mouth, fresh and crisp.
New shop tea oil stewed wild mushrooms
Delicious in the folk, delicious in memory, delicious is also exploration and innovation, tea oil stewed wild mushrooms of fungi collected from the Xindian Town Huafeng Edible Mushroom Cooperative, with morel mushrooms, agaricus mushrooms, slippery mushrooms, chicken fir mushrooms through the original cooking, and finally make the tea oil and four kinds of fungi to stimulate the authentic taste of the ingredients, fresh and delicious and sweet and not greasy.
Green brick fat sausage pot
Amber fat sausage carefully fired with green brick tea soup, with fiery red peppers, white nan bamboo shoots, the three are harmonious, the color is clear, clean and mellow, the texture is soft and smooth, full of strength, fat but not greasy, the aftertaste is long, it can be described as ingenuity, is the high unity of taste, smell, vision, and touch, and is worthy of rice killer.
Tea soup Dongpo meat
Using brewed black tea soup instead of water and meat to cook, not only can remove the miscellaneous taste of meat, but also derive a strange meat aroma. Pork belly for normal roast meat contains more fat meat, and the fat meat contains a lot of saturated fatty acids. Pork belly cooked with black tea soup is not the case, the fat can be removed well, the meat is crisp and tender, refreshing but not turbid, sweet but not greasy, color, meat aroma are a must.
"Tea is unique to Huayang Lou, tea is like rice people often need"
The Yanglou Tea Feast took us to enjoy
The magic of tea, the joy of tea
The organic combination of tea and everyday life
Added endless colors and joy to our lives
Would you like to eat such a tea feast?
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Source: Chibi Rong Media Center