salty and fresh Recipe
DrewBarrows
[Song Sao Fish Soup] is a famous dish in Hangzhou and has a history of more than 800 years. Because it is golden in color, tender and smooth, and tastes like crab soup. Also known as "crab soup". <br /><br />On March 15th, the sixth year of Chunxi in the Southern Song Dynasty (1179), Zhao Gouzong, the Taishang Emperor of Song Dynasty, boarded his royal boat and leisurely toured the West Lake. It was nearly noon. The attendant of the Retired Emperor told him that there is a restaurant here that has a very good fish soup. Why not taste it? The Retired Emperor also felt a little hungry at this time, so he ordered someone to get off the boat and go to the restaurant to buy fish soup. The owner of this restaurant, Fifth Aunt Song, was originally from Bianliang, Tokyo. She once ran a fish soup restaurant in Bianliang, Tokyo. When the Song Dynasty moved south, out of patriotic feelings for the Song Dynasty, he followed the team to Lin 'an (now Hangzhou) and ran this small shop selling fish soup on the edge of the West Lake to make a living. Fifth Aunt Song saw that people from the luxury yacht came to buy fish soup, probably from the royal family, so she personally cooked the fish soup and delivered it to the yacht. The fast-talking fifth sister-in-law of Song was not afraid when she saw the old emperor, so she said to the old emperor: "Xiaonu is originally from Tokyo and came here with the royal chariot." When Emperor Zhao Gou heard this, he couldn't help but sigh. He thought that it was indeed the hope of the Song Dynasty that a common people like her could follow him to move south to Lin 'an. Thinking of this, he ordered someone to reward the fifth sister-in-law of Song Dynasty with "ten wen of money, one hundred wen of silver, and ten pieces of silk. The back garden was still supplied with a wide supply." From then on, Fifth Aunt Song's fish soup was called "Song Aunt Fish Soup" and became even more famous. As Mr. Yu Pingbo pointed out in "A Brief Talk on the Diet of Hangzhou and Beijing":"The beauty of West Lake fish soup has been rumored for thousands of years."
EleanoreHauck
Lotus, called water lotus in ancient times, is another name for lotus. Known as the tribute of "getting out of the mud without staining, washing the ripples without evil", she is a symbol of elegance, cleanliness and beauty. The content and shape of hibiscus are also used by chefs to name beautiful dishes. More than 200 years ago, there were records of "Furong Chicken" and "Furong Egg" in "Diao Ding Ji". So far,"Furong Lai" has formed a unique category: white tone, boneless raw materials, tender taste, elegant color... these are its basic characteristics. Therefore, chefs like to use hibiscus to refer to white and tender dishes, such as hibiscus scallops, hibiscus chicken slices, hibiscus crab bucket, etc. <br />The "Two-color Hibiscus Egg" uses eggs as the main ingredient, and uses two natural colors of egg white and egg yolk to carefully make yellow and white "Hibiscus" egg slices. Then use peas and fungus to match colors to make the vegetables colorful, pleasing to the eye, fresh, smooth and tender, and suitable for all ages.
KenyonFranecki
As the name suggests, the dish is made by wrapping the main ingredients in paper and frying them. This is a cooking method of frying them through paper. The production is unique. The dish can keep the chicken tender, with strong seasonings and unique fragrance. The chicken in this dish is crisp, tender and refreshing, with strong aroma. Original flavor, tender meat and crispy bones, aroma overflowing, delicious and palatable. Golden color and tempting aroma. It tastes sweet, smooth, sweet and soft in the mouth, and leaves a fragrance on your teeth and cheeks after eating. <br />Because my family likes to eat chicken wings, I used chicken wings to replace the whole chicken made of Zhejiang food paper-wrapped chicken. The paper-wrapped chicken uses the craft of paper-wrapped frying of Zhejiang cuisine, and it tastes very delicious and tender. Putting aside the traditional paste hanging and flour patting process, this rice is made of non-toxic, tasteless and transparent cellophane as raw material to wrap the chicken slices and fry them, so that the moisture and flavor in the chicken are not affected by cooking.
