When all the ingredients are cooked together, their freshness and aroma are amplified many times over. The ingredients used include "land, sea, and air forces": hen, duck, pork ham, pig's trotters, and other ingredients, and the essence of the soup base is simmered over low heat.
The aroma of meat wafts from the jar as it's opened, filling the neighborhood with its fragrance.
Buddha, upon hearing this, abandoned meditation and jumped over the wall.
Dozens of ingredients are simmered together in one pot, sharing a common savory flavor while maintaining their individual characteristics. There is no aroma during the simmering process, but when the pot is opened after the fire is turned off, the aroma of wine fills the air and goes straight to the heart and soul; the soup is thick and brown, viscous but not greasy, and has a rich and pungent fragrance; after finishing a bowl of soup, you can start eating the other ingredients in the pot; the food is soft and tender, with a rich savory flavor that is not greasy; the ingredients permeate each other, creating a layered and complex flavor profile.
In terms of nutritional benefits, Buddha Jumps Over the Wall has the effects of enhancing immunity, regulating menstruation and bowel movements, and beautifying the skin; it is truly a top-quality dish.
Green sesame braised pigeon
Qingma Laolu Pigeon is named after Chaozhou braised pigeon; as the saying goes, "one pigeon is better than nine chickens", so it is naturally a top-quality nourishing dish.
Young pigeons are slaughtered and cleaned, then braised in a secret recipe of aged sesame oil. Through multiple processes such as rubbing with cooked salt, braising in green broth, drying, and roasting, the resulting pigeons have a slightly yellow color, smooth skin, tender meat, and a refreshing sesame aroma.
The cooked pigeons are marinated in the braising liquid multiple times, gradually blending and mellowing the flavors. The braising liquid is rich and mellow, and if stored properly, it is extremely difficult to spoil and will become more fragrant over time.
Of all the colors of pigeon feathers, only white is truly appealing?
The pigeon is taken out of the braising liquid and left to rest. The aroma of the braising liquid is irresistible. It is incredibly tender and juicy, with a crispy texture and a lingering bone fragrance on the lips and teeth. When it is swallowed, it makes one's mouth water again, and one can't help but take a few more bites. Although it is not chopped into pieces, it is so tender that the meat is so tender that it is easy to separate from the bone.
According to traditional Chinese medicine, pigeon meat is salty and neutral in nature, and has the effects of nourishing the kidneys and replenishing qi, dispelling wind and detoxifying. This shows that it is rich in nutrients, with light fat that is easy to digest, and is also rich in trace elements, which are necessary for a balanced diet.
Shrimp Cigar Pastry
Cigar pastry is a creative dessert that blends Chinese and Western elements, making it suitable for both East and West. Its playful and elegant style is quite appealing.
When the shrimp are plump, their meat is firm and their color is pleasing. After cooking, they are chilled, drained, and then chopped into small pieces with seasonings and a skillful knife work, becoming shrimp paste.
The outer layer is shaped like a cigar, like wrapping a spring roll. It is covered with coarse grain rice flour, filled with fresh shrimp paste, and deep-fried. After being taken out of the oil, it is drizzled with a little aged vinegar. Its shape and color are very similar to a cigar. It is then plated in a cigar ashtray model, which is light, pleasant, playful and eye-catching.
River shrimp have their own ambitions to become dragons.
Diligent training in the martial world, forgetting the years
Enjoy it while it's hot. The outer layer is crispy, and the filling is plump, glutinous, and flavorful. If you dip it in mustard seed sauce, the first taste is sour and spicy, with endless layers of flavor afterward.
Although it is fried food, eating a small amount can be a way to add variety to the dishes. Shrimp paste is indeed a natural health product, rich in calcium and magnesium nutrients.
Crispy Eel with Balsamic Vinegar
It is derived from Liangxi Crispy Eel, a traditional famous dish from Wuxi, and is a unique cold dish in the Jiangsu cuisine.
Select eel belly meat, slice it into strips, marinate with lemon, Shaoxing wine, pepper, scallions, and ginger, coat it evenly with flour, deep-fry until crispy, drizzle with Italian balsamic vinegar, and toss with a dressing of dried tangerine peel, honey, and other seasonings. This is truly a special dish made with the care of a master chef, and has been redesigned to suit modern tastes.
This dish has been perfected by generations of famous chefs in Wuxi and then inherited by Shanghai cuisine. When it is plated, it is placed high up and topped with a small bunch of tender ginger shreds, making it a jewel among cold dishes.
One photo, one use
Eel enters sesame oil jar
Crispy eel was already a popular dish at banquets during the late Qing Dynasty and early Republic of China period. The finished product is delicious, crispy, and has a rich, tangy flavor. Diners often rave about it. The secret lies in the eel strips being deep-fried twice. It has a dark brown, glossy appearance and is coated with an acidic acid base, so it doesn't become soggy even after being stored for a long time.
Wild eels are rich in nutrients and suitable for those who are weak and frail. They can replenish deficiencies, improve blood circulation, and benefit the tibia and bones.
Although there weren't many dishes, the portions were generous and the presentation was exquisite. The judges were very attentive; the dishes were truly works of art. They were perfect in color, aroma, and taste.
There aren't many dishes, but the portions are very large. These are the fixed dishes for today; you can't order additional items.
"All dishes have been served. Please enjoy your meal." The waiter left the private room.
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