Crab-breed orange

The mountain is a recipe, written in Nam Song and circulated for more than 800 years. It contains foods of all kinds, such as fruit and vegetables in the field and the fragrance of the mountains and sea, bearing in mind their names, their materials, their cooking methods, their writings, poetry, etc. It's rich, it's extensive. This "crab-breed orange" is coming from here, and it's now a unique traditional dish in Zhejiang Hangzhou. It's a very special combination。

Cheese crab

Nature has a beast in its cappuccino, and it's a wild animal, and it's obscurant, confused, complex, and it's ferocious, and it's ferocious

Crab Plum Head

“Crab Plum Head” is a well-known traditional dish in the Yangzhou region. It has been said that this dish began in Zhao Dynasty. When Yang Guang came to Yangzhou, he was pleased to return to his place of residence, after a tour of his country ' s Mansung mountains, money bars and sunflower posts. Then he called the chef and asked him to make a few dishes under the name of the state. The chefs worked hard and finally made three dishes: "Squirrel cuisine", "Money shrimp cake" and "sunflower cutter". Yang Quang, having tasted it, was very pleased and gave it to his guests. It'll be easy to eat and dump. When I arrived in Tang Dynasty, one day the famous chefs in the city made these famous dishes in Yangzhou. When the sunflower cutter came up, it was only the sunflower heart, made out of a huge meat round, that was so beautiful as the head of a lion. The guests took the opportunity to persuade the ginseng master to wear a lion's seal for half his life. Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Since then, the Yangzhou lion heads have been handed over to the Yangzhou region, which has become a popular dish. The so-called lion head is a vegetable — large and round, exaggeratingly a lion head. The lion heads have a variety of cooking methods, both red burning and evaporation. Today's crab lion heads are put in a casserole on a carbon stove, with a soft, fat, fine, fragrance of crab powder, fertilized and very delicious soup juice。

Crab powdered melon

The beauty of the crabs is perfectly combined with the softness of the winter melons, the fine food, and the taste of the tongue。

Crab butter

Crab lionheads, crab flour, crab lids, crab tofu, which are known as high-end foods in restaurants, are naturally not cheap. There's a few remaining crabs coming together on weekends, and it's good crab butter and crab meat. It's pretty good. It's hard to break crabs, but it's worth a drop。

Crabs

Boiled crabs

Curry crabs

There is no need for the macabre to be sophisticated in cooking. The simpler, the better, the evaporation maximizes the original taste of the maccabre. Of course, if you're tired of steaming crabs, you can try curry crabs. The curry is luminous and luminous, and it wraps up every inch of crab meat. The smell of crabs and curry collide, and the smell snorts。

Crabs

Crab sauce is my homemade recipe, and my daughter is particularly fond of it, sweet sour and sweet。

Crab egg fried rice

Asyle yellow, crab feet itch. When you're old, the crabs are on the market, they're steamed, they're fired, but most people still like it. But sometimes we can't finish it, and we'll just take the crab off, make a plate of crab powdered rice, the entrance smells good。