Stewed rabbit is a famous local dish in Xuzhou and Pizhou, Jiangsu. In one dish, stewed turtle turtles are served front and back, in order to illustrate the meaning of "race between turtles and rabbits" and enhance the atmosphere of the banquet. It is a traditional famous local table and is deeply loved by the masses. <br />Rabbit meat includes two types of rabbit meat and rabbit meat. Rabbit meat is also called vegetable rabbit meat. Rabbit meat is cool and sweet in nature, and is well-known in the international market. It is called "health meat","vegetarian in meat","beauty meat","Baiwei meat", etc. <br />Stewed rabbit meat is crispy, rotten and boneless, fresh, fat and tender, sweet, cool and delicious, replenishing qi and relieving heat.
Three characteristics of Cantonese cuisine<br /> Characteristic 1 of Cantonese cuisine:<br /> The selection of materials is extensive and strange, and the variety is diverse, which is dazzling and confusing. <br />Almost everyone who flies in the sky, crawls on the ground, and swims in the water can sit. There is no need to talk about bird game such as partridge, ravishes, leopard cats, civet cats, pangolin, and fur seal fish; cats, dogs, snakes, mice, monkeys, turtles, and even grass insects that unknown people mistakenly think of as "grasshoppers" are also included in the cooking, and once the chef's hands, it will immediately become a rare and delicious dish. Every time the eater appreciates it, it will be praised and praised as "a rare and rare treasure." <br /><br />Feature 2 of Cantonese cuisine:<br /> The dosage is precise and fine, the ingredients are numerous and clever, the decoration is beautiful and gorgeous, and it is good at innovating in imitation, so there are many varieties. <br /> <br />Characteristics three of Cantonese cuisine:<br /> Pay attention to quality and taste, the taste is relatively light, and strive to seek freshness while being clear and beauty while being light. <br />Moreover, it changes with the seasons. Summer and autumn are light, and winter and spring are rich, pursuing color, aroma, taste and shape. The taste of food is clear, fresh, tender, refreshing, smooth and fragrant; the seasoning is sour, sweet, bitter, spicy and salty; this is the so-called five flavors and six flavors. <br /><br />Although it is simple fungi, it tastes more delicious when cooked with Cantonese cuisine, not to mention fungi are more conducive to health. So I like eating fungi very much and also like the taste of oyster sauce. This stewed double mushroom in oyster sauce has a beautiful color and delicious flavor. It is my favorite dish. I will share it with friends today. I hope everyone will support and like it! <br /><br />Features of braised double mushrooms in oyster sauce:<br /> simple manufacture<br /> color looks good<br /> rich nutrition<br /> delicious taste
