Poetic dishes

Farewell My Concubine is not a movie title starring Leslie Cheung, but a traditional famous dish. It is stewed with two main ingredients, chicken and turtle. Chicken and turtle are tender and tender, and the soup is very delicious. Why did you give this dish such a name? It is said that in order to commemorate the national heroes Xiang Yu and Yu Ji who died for their country, this dish was specially named poetic "Farewell My Concubine".

2. Poetry Ginkgo biloba

Although Shandong cuisine ranks first among the eight major cuisines, it seems difficult to see Shandong cuisine restaurants in people's lives. I don't know why. In fact, the most poetic dish "Shili Ginkgo" mentioned today is a kind of Shandong cuisine and one of Confucius' famous dishes. Its main ingredient is ginkgo, with lard, sugar and osmanthus sauce. The color of the dish is beautiful, such as amber. The taste is fresh and light, crisp and sweet, and the taste is very good.

3. butterflies are floating in the sea

A very famous Hunan cuisine, the main ingredients are Dongting fish, Chinese cabbage steamed buns, mushrooms, winter bamboo shoots, bean sprouts and other ingredients. It tastes particularly interesting. Next to the seven-star stove, while eating and cooking, "butterflies floating on the sea" depicts the wonderful scenery in the process of cooking and discharging.

4. Wandering in the Jianghu

Steamed wild bream, also known as bream, also known as long bream, bream flower and oil bream; In ancient times, it was called "emerging" or "shrinking". In China, bream is also the general name of bream and bream (Wuchang fish).

Adult bream is about 40 cm long and mainly distributed in medium-sized lakes in the middle and lower reaches of the Yangtze River in China. Rapid growth, strong adaptability and wide eating habits. Wild bream swims in rivers and lakes, and its meat is tender and delicious, which is incomparable to cultured fish. Not all fish can be called vagrants, only the pure wild ones are qualified.

5. Buddha jumps over the wall

This poetic dish is the most classic dish in Fujian cuisine, and it is also an extremely luxurious dish. The main ingredients used are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops, quail eggs and so on. It tastes soft and tender, and the meat is rich in flavor. It is said that a scholar smelled the unique fragrance of this dish.