Shandong cuisine

Shrimp

Shrimp

VicentaLakin

Shrimp, which originates from the Han oil field in Hubei, Hubei province, is now spreading throughout the world and has been adapted to local tastes and has become a famous dish. The main cooking process is fried. They are famous for their colourful dates, their fragrance, their tender sweetness and their oily mouths. Traditional prawns tend to be more healthy and nourished than the “five-seventy-oil shrimps” in the river, reaching extreme levels of nutritional health and taste through hundreds of years of sedimentation, i.e. maintaining the smallest level of nutrient loss of raw shrimps and adapting them to difficult appetites. Because “five-seventy oily prawns” are not suitable for all humans, the fragrances and Chinese medicine that have been put into them are no longer necessary among the population of the Jianghan oil fields, and the food table in the old Jianghan oil fields is much lighter than that made of garlic, quail eggs or potatoes, small amounts of peppers and peppers, and the crayfish gas is a new, purer form of “shrimp” adapted to the current trend towards healthy diets。
It's a steamed lion

It's a steamed lion

VicentaLakin

The recipe is called the original steam lion because it was made using the original steaming program of the electric pressure pan. Used to be a lion's head, it was usually made and fried in a boiler, either by water or by steaming in a steam pan before burning or watering. Both approaches have advantages and disadvantages. It smells of fried oil, but it's not healthy, and the cooks have to endure the smoke. It's healthy, but it's a bit of a loss. Steaming would be better than the first two, but more time-consuming. Replacing boilers, boilers, boilers, and steamers with the original colour of the pressure pot preserves all the advantages of the three methods and compensates for all the deficiencies. It also saves energy and conservation and saves time。