other Recipe
LisaBraun
Silkworm silkworm is also a special delicacy in Cantonese cuisine. Other places use it for spinning and making clothes, but Cantonese use it for frying food to treat their stomachs. Hehe, as for food and clothing, each takes what it needs. In fact, silkworm chrysalis is a good thing. Traditional Chinese medicine believes that it has the effects of expelling wind, strengthening the spleen, stopping thirst, relieving convulsions and tranquilizing the nerves, replenishing essence and supporting yang. This Compendium of Materia Medica is recorded, and all of it makes sense for Cantonese people to eat it. Cantonese people like to stir-fry silkworm pupae with leeks. Leeks were called Qiyang grass in ancient times. What is its function? You know, haha.
JoanieSchuster
This soup is more appropriately called Silly Pig Dishes. <br />I was most impressed. When I was a child, every time a pig was killed in the countryside, a large pot of soup would be made. There were pork belly, pork powder sausage, and dried cabbage in it. Just add some salt to season, and the rotten meat soup would be sweet and delicious. Then the parents will pack bowls one by one and ask the children to send them to the villagers, one bowl for each family, so that everyone can share the delicious food brought by slaughtering pigs. <br /><br />The soup in my memory is relatively innocent, because the dried cabbage was freshly dried and would not change the color of the soup. Because at that time, how could there be so much food that could be stored for a long time? It's just enough to eat. <br />I can't forget the taste in my memory, but I can't eat it.
