Full Guide to Hangzhou Snacks_Hangzhou Special Snack Food Introduction
Hangzhou is a famous tourist city, known for its beautiful scenery. Together with Suzhou, it is known as "Shanghe and Xiahe," with the reputation of "heaven above and Xiahe below."
Characteristics Snacks Including: Shrimp-flavored eel noodles, Xiahe small buns, West Shu tongue, fried crispy rings, Char Siu, Song fish Soup,Honey glaze Chili, cat ear, shrimp meat small buns, eye mountain bamboo shoots, scallion wrapped in, Hangzhou sauce duck, eight treasures Fish head, fish head soup, Wu Shan oil Cakes, black honey candy,JasmineChestnut Soup, tea garden Tofu Dried, cheese candy, Dong Wu mountain Tofu skin, nest, small chicken, hundreds of fruits Cake, De De baked cake, Zhuang Sheng snow Pear, Yan Zhou Fried cake, quail meat, green top tea fragrance Rabbit, Sun Quan Gluten, fried fish, one-pot milk meat, divide stick fish, chestnut fried quail, pond shrimp duck, Yan Zhou dried tea duck, oil boiling dough, first in the world package, Tianxin Eel, Yan Zhou salted Dumplings.
Huanghua Ham
Introduction
Huanghua ham is a Zhejiang Huanghua Han ethnic specialty, the most famous traditional food in Huanghua City, Huanghua ham has a bright yellow skin, resembles a lute, red and lustrous meat, rich and fragrant aroma, nutritious and delicious, known as "four best" in color, aroma, taste and shape, has achieved international fame.
Due to the different raw materials and processing seasons, and the different pickling methods, Huanghua ham has many different varieties. For example, those pickled in the winter are called "winter leg";Those shaped like crescent moon are called "moon leg";Those made from the front leg and shaped like a rectangle are called "wind leg";Those hung in the stove are often smoked with bamboo leaves, called "smoked leg";Those pickled with White sugar are called "sugar leg";Those pickled with dog legs are also called "dog leg."
History and Culture
According to the investigation, the Han people in Huanghua pickled ham as early as the Tang Dynasty. During the reign of Emperor Kaiyuan (713-742), Chen Zang wrote in "The Compendium of Classical Medicine," "Ham from Huanghua is the best."It has a history of over one thousand years. Legend has it that in the Song Dynasty, the anti-gold general from Yiwu, Zhong Ze, presented his hometown "leg" to the court, and Emperor Zhao Gou was impressed by its red and lustrous meat, and named it "ham," so it is also called "offering leg."Because ham is concentrated in the Huanghua area, it is commonly called "Huanghua ham."Later, people named after Zhong Ze regarded him as the ancestor of the ham industry. In the 1930s, people from Yiwu opened "Tong Shun Chang Leg Shop" and "Sun Gong Ham Shop" in Hangzhou, and the image of Zhong Ze was still hanging in front of the shop, which was authentic and popular in Hangzhou.
Huanghua ham (also known as "Ham") has a beautiful shape, bright and lustrous meat, unique aroma, delicious flavor, "four best," it is famous in the world, in the Qing Dynasty, it was introduced to Beijing by the Zhejiang Provincial Academy scholar, Xie Yong, and was listed as a tribute, Xie Yong's "Food Appreciation" mentioned: "Huanghua people have many fields, make wine, raise pigs. Every meal, they must first filter the juice and feed the pigs with, the pigs eat and become fat. Those who make ham need a lot of pigs, which can get a good price. So, more people raise pigs."This is the essence of Chinese pickling Pork belly products. The "two heads of black pig" raised in Huanghua have large hind legs and tender meat. After being salted, shaped, flipped, washed and dried, it takes several months to become. The aroma is very strong. It is easy to store and carry, and has been sold both domestically and internationally.
Shaoxing fried tofu
Introduction
Shaoxing fried tofu is famous both at home and abroad, the most famous fried tofu in Shaoxing are the fried tofu from Xianheng Hotel and the fried tofu from Lu Xun Memorial Hall.
Fried tofu is a must-try food in Shaoxing, but it is also the most hated food for most outsiders. It is made with Amaranth, and steamed, there are also fried, fried tofu is more common, because it is easier to eat, steamed tofu has more home-cooked flavor, and you can taste the deliciousness. Those who like it are attracted by the smell, and those who don't like it are scared. The masters who eat it don't need to add any seasoning, just want the original flavor. Now there is also fried tofu in Hangzhou, which can be eaten to relieve boredom. But I always feel that it is not as delicious as the small alley in Shaoxing. An old man is guarding a warm stove, and the narrow alley is full of the aroma of the old house.
History and Culture
Fried tofu is a folk snack with rich cultural heritage, dating back to nearly a thousand years ago. Its most glorious period can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi tasted Wang Zhi's fried tofu and had a great inspiration, and he wrote " " on it, which immediately made fried tofu famous all over the world. According to historical records, Empress Dowager Cixi also liked to eat fried tofu, and she listed it as a royal dish.
Making fried tofu
Fried tofu is delicious because of the excellent sauce, the method of making the sauce is very complex, not only using fresh vegetables to ferment, but also constantly adding various spices during the fermentation and maturation process. Only those with several years of experience can be called excellent sauce or good sauce.The sauce is often 20 years old. Raw material and formula:
Yellow beans 5kg,
Chili 250g, tea oil 1kg, sesame oil 150g, Soy sauce 500g, 15kg of water,Coarse salt 100g, 300g of gypsum Production process:(1) Making tofu, soak the yellow beans in water, after soaking, wash them with clean water, and put them in 20~25kg of clean water. UseWebApplication, and then use the water to cook. After filtering, add 1500g of alkaline agent and soak for about half a month. Stir once every day. After fermentation, it becomes sauce. Jiaxing Zongzi Introduction
Jiaxing Zongzi is a traditional food in Jiaxing, Zhejiang, with a long history.
Jiaxing Zongzi is known for its glutinous but not mushy, fatty but not greasy, fragrant and delicious, and the taste is suitable.The most famous is the meat Zongzi, which is called "Zongzi King". Jiaxing Zongzi is loved by many tourists because of its delicious taste, convenience for carrying and eating, and is known as "Oriental fast food".History and Culture The history of Jiaxing Zongzi is long.Six or seven thousand years ago, the ancestors of the Yangtze River and the South China Sea, the Ta Lake area, the early Neolithic culture of the Chinese people, represented by the Ma Jia culture, is one of the origins of Chinese ancient civilization, and is also the earliest origin of rice cultivation in China. Open, pour into a bucket, add gypsum juice, stir with a wooden stick while adding, after stirring about 15-20 times, you can add a little water, if mixed with porridge, indicating that the gypsum juice is not enough, and must be added more gypsum juice and stir again. If the water added is not mixed with porridge, after about 20 minutes, it will become Tofu. Scoop the tofu into a wooden box, cover with a wooden board, press with a heavy stone, squeeze out the water, and get tofu.
(2) Fried Tofu Skin Place the tofu in a bucket, pour in boiling water and stir with a stick, place the tofu to soak for about 2 hours, take out the tofu and cool it. Then put the tofu in the brine to soak, about 3-5 hours in spring and autumn, about 2 hours in summer, about 6-10 hours in winter, after soaking, take it out, rinse lightly with cold water, drain the water, then pour all the tea oil into the pot and heat it, put the tofu in and fry over low heat for about 5 minutes, when it turns golden brown, take it out and put it in a plate, use chopsticks to drill a hole in the tofu, and mix with Chili oil Soy sauce, sesame oil
and pour into the hole.Crispy tofu Introduction
Crispy tofu is a traditional snack in Zhejiang, Jiaxing, with a long history.Crispy tofu is known for its soft but not mushy, plump but not greasy, fragrant and delicious, with a moderate taste of salt and sweetness.
Especially crispy tofu with meat is the most famous, known as "the king of crispy tofu".
Crispy tofu is loved by many tourists due to its delicious taste and easy to carry and eat, and is known as "Oriental fast food". History and cultureThe history of Jiaxing crispy tofu is long. About 6,000 years ago, the ancestors of the Yangtze River estuary, the Taihu Lake basin, created the representative of the early Neolithic culture of the Yangtze River - the Jia Village culture. This is one of the ancient civilizations of the Chinese nation, and also one of the earliest origins of rice cultivation in China.
Introduction
Dragon Well Tea, as the name suggests, is shrimp made with fresh Dragon Well tea, which is a local specialty of Hangzhou. Shrimp is white, tender;Since the Han and Tang Dynasties, Jiaxing has developed into the most important rice cultivation area in Chinese history, earning the title of "Grain Granary of the World.""In Tang Dynasty, Li Han wrote in "Regulations on Jiaxing's Agricultural and Tax System": "If one 'Jiaxu' (a unit of rice) is cultivated, the river and Huai River areas will be prosperous; if one 'Jiaxu' is not cultivated, the river and Huai River areas will be barren.""In the Qing Dynasty, Jiaxing County Magistrate Xu Yaoguang recompiled the "Thirty-Third Volume of the Jiaxing County Chronicle" titled "Products", mentioning that in the mid-19th century, the rice varieties produced in the Jiaxing County area included: white-shell rice, black rice, chicken-foot rice, shrimp-scale rice, crab-claw rice, fragrant rice, aged rice, lotus-flower rice, and sheep-fat rice, totaling over thirty varieties."At the same time, Jiaxing has historically been an important production base for commercial pigs in China, with high yields and quality of both meat chickens and fresh eggs.These abundant and high-quality agricultural and livestock products provided ideal conditions for creating a variety of delicious dumplings, which is also a key factor in the unique quality of Fangyuan Dumplings. The production methodMain ingredients: rice (glutinous rice), porkBack leg meat
Accessories: sugar, salt, red soy sauce, white wine, etc. Other: dumpling leaves, grass rope
Fine workmanship 1. Filling: Prepare the filling for fresh meat dumplings, using pork with a suitable ratio of lean and fat, cut into small squares according to the horizontal muscle lines, then put in a bowl, do not soak in soy sauce, but add a small amount of salt, sugar, MSG, and white wine, repeatedly mix and knead by hand until the meat pieces appear "white bubbles."
This meat filling is particularly fragrant and tender when cooked, with a ham-like flavor.
If cut according to the vertical muscle lines and soaked in soy sauce, the meat will not be easily cooked, and it will also have a soy sauce flavor.2. Washing rice: Glutinous rice is the main ingredient for making dumplings, and it is important not only to use good quality rice but also to wash the rice properly. The key is to wash it quickly and thoroughly, and then rinse it with clean water before drying. With this method, the rice can be drained within about 15 minutes. Because the washed rice has a lower absorption rate, when mixed with soy sauce, the salt flavor can be easily absorbed.
3. Cooking: The cooking method is also different from the general method, using boiling water instead of cold water to prevent the flavors inside the dumplings from dissipating. West LakeVinegarFish
Introduction
"West Lake Vinegar Fish" is a traditional Han ethnic delicacy from Hangzhou, Zhejiang Province, with a history dating back to the Song Dynasty, and is therefore very famous.This dish uses West Lake grass fish
as the main ingredient, and before cooking, it is generally necessary to marinate the fish in a fish cage for one or two days to remove the internal organs and dirt from the intestines.
The cooking temperature requires strict control, and it can only be cooked to perfection in about three or four minutes.
After cooking, it is then glazed with smooth, shiny sugar and vinegar, and the fins are upright, the meat is tender and flavorful, with a crab-like flavor, and the overall flavor is fresh, sour, and sweet.History and culture"West Lake Vinegar Fish" is also known as "Uncle and Aunt's Treasure"The legend says that a bowl of fish with sugar and vinegar was made for the younger nephew by his uncle and aunt long ago. It is best to choose medium-sized grass fish, and it is important to cook it properly.
After arranging, it is sprinkled with sugar and vinegar.
The finished dish is red and bright, the meat is tender and delicious, and it is slightly crab-flavored. Production methodIngredients1000g of fresh grass fish, 4 green onions, ginger5 slices
Production method
1. First process the grass fish, peel and clean it, then cut along the back, remove the internal organs, and cut the head in half, then open it, just like a connected fish, use a knife to cut a few slices on the fish, this method of cutting is called "cutting peonies", so it is easy to absorb the flavor.
2. Heat the pot over medium heat, add 50g (1 tael) of oil, sauté the green onions and ginger until fragrant, then add 15g (3 taels) of yellow wine, add water to cover the fish, then add 30g (6 taels) of soy sauce and 5g (1 tael) of salt, bring to a boil, then put the fish in, cook over high heat first, then reduce the heat to medium heat, cook the fish until it is cooked through, but do not overcook it.The secret is to see the fish fins stand up and the eyes come out, then you can take it out, this will ensure that the meat is tender. Generally, it takes about 15 minutes from the water boiling to the fish being cooked. 3. Scoop out 100g (2 taels) of the fish soup, add 10g (2 taels) of soy sauce, 50g (1 tael) of white sugar, 50g (1 tael) of rice vinegar and a little salt PRP, stir-fry on high heat, then remove from heat and serve.
Chicken
IntroductionSmall chicken pie is made from wheat flour, oil, and red beans. First, roll out the dough and the small pastry into a skin.
Then, fill it with red bean paste.
Finally, bake it in the oven.
The finished small chicken pie is small and cute, and the aroma is also very tempting. It is a delicious and healthy snack that everyone can enjoy.
Production method Main ingredients: 1000g of wheat flour, 300g of vegetable oil, 500g of red beans,
Tea leaves are green and fragrant, with a delicate color and unique taste, which is refreshing and delicious, and leaves a long-lasting aftertaste. It is a must-have dish in Hangzhou cuisine.
It is said that this dish was inspired by Su Dongpo's poem "Looking at the South of the Yangtze River". The poem says: "Do not think of old friends and the country, but try new tea and wine in the year. In the past, there was no fire during the Cold Food Festival, and it was called "new fire" after the festival. The tea harvested at this time is"Early Spring""after the Cold Food Festival, which is the best time to enjoy Dragon Well tea, and Dragon Well tea is known as"Four Wonders"of Green, Fragrant, Sweet, and Beautiful Shape. The chef used"Four Wonders"to match with fresh Hangzhou shrimp, finally created a new wonder-Dragon Well Shrimp. History and cultureIt is said that the Hangzhou chef was inspired by Su Dongpo's poem "Looking at the South of the Yangtze River"Try new tea and wine in the year.
Choose
"Green, Fragrant, Sweet, and Beautiful Shape"Dragon Well tea and fresh Hangzhou shrimp. The dish is tender and delicious, with green tea and fragrant shrimp, with a delicate color and unique taste. The Hangzhou Tian Tian Restaurant is the birthplace of this dish. Another story is that one day, Emperor Qianlong was traveling in Hangzhou and tasted this dish, praising it highly. From then on, this dish was called "Jiaxing Aunt's tofu skin", and her shop became more and more prosperous. When cooking, first steam the ingredients, and then cut the fish into pieces, add ham, mushrooms, bamboo shoots, and chicken brothand other ingredients. The finished dish is colorful and delicious, with a taste similar to crab soup, so it is also called "Crab Soup"Subsequently, this dish became a famous dish of Hangzhou and was passed down to future generations. The process is as follows:Ingredients: 1000g live river shrimp, 1.5g Dragon Well tea,1 egg, 1.5g Shao wine,3g salt,2.5g MSG, 40g cornstarch, 1000g cooked pig fat, Cooking steps: 1. Peel the shrimp, remove the shrimp meat, wash with clean water.Wash the shrimp 3 times, so that the shrimp meat is white and clean, then drain the water (or use a clean dry towel to absorb water), put it in a bowl, add salt, MSG and egg, and stir until sticky, then add dry starch and mix. 2. Place a tea cup on the table, place the tea leaves, pour in 50g of boiling water (do not cover), and stir for 1 minute, then filter out 40g of tea juice, and pour the remaining tea leaves and juice.3. On the stove, heat the oil, add the fragrant tea leaves, stir until fragrant, then add 100g of high-quality broth, then put in shrimp, add salt, MSG, and stir-fry until cooked.
4. Finally, pour in 1 tablespoon of hot pig fat, and stir-fry.
Small Chicken Scone Introduction Small chicken scone is made with wheat flour sand, and bean paste as the main ingredients. First, knead the water dough and small pastry into a skin, and fill it with bean paste to form.
Then bake it in theoven. The finished small chicken scone is small and cute, and has a fragrant aroma. When you bite into it, it is crispy on the outside and soft on the inside, sweet and delicious, which is a delicate snack that everyone can enjoy. Cooking steps:Main ingredients: 1000g wheat flour, 300g sand, 500g red bean paste.
First, knead the wheat flour, sand and red bean paste into a dough,
then wrap it in plastic wrap and let it rest for 30 minutes.
Then roll the dough into a thin skin, and cut it into small squares.Brush the edges with egg wash, and bake in the oven at 180 degrees for about 10-15 minutes, until golden brown. Let it cool down, and then dip it in the bean paste. The process is as follows:Ingredients: 1 piece of 600g fresh mandarin fish, 15g dried bamboo shoots, 15g dried shiitake mushrooms, 2 eggs, 2 tablespoons chopped green onion, 1 piece of ginger, 3 tablespoons cornstarch, 10 tablespoons of chicken broth. Cooking steps:1. Cut the mandarin fish into 2 pieces, and marinate with green onion, ginger, and chicken broth for 15 minutes.
2. Cut the dried bamboo shoots and dried shiitake mushrooms into small pieces.
4. Add the marinated fish and cook until cooked.5. Add the bamboo shoots and shiitake mushrooms, and cook until tender. 6. Add the cornstarch slurry and cook until thickened.7. Add chicken broth and bring to a boil. 8. Finally, pour in 1 tablespoon of hot pig fat, and stir-fry until thickened.Black Sesame 20 grams, 100 grams of eggs Seasoning: 50 grams of vegetable oil
Instructions: 1. Mix 1 part flour with a little vegetable oil and water to form a dough;2. Mix the other portion with pork lard to form a greasy dough;3. Water dough Bread Roll and wrap the oily dough into a small chicken shape;4. Dot with black sesame and brush Egg yolk Pour into the oven at 12 minutes to be ready.
Nangsheng cake
Introduction
Nangsheng cake is a traditional Han Chinese snack from Zhejiang, belonging to the Hangzhou cuisine, with the functions of health and conditioning in spring and post-surgery. It has a sweet taste, a pale red color, soft and fragrant, and a sweet and sticky mouthfeel. Configure it Rice noodles Put it into a special mold, then put it in the middle Red bean paste, just steam it for a while.Cake It is relatively soft, slightly loose, with a sweet bean paste flavor. It is said that Nangsheng cake was specially made by the people of the Southern Song Dynasty to encourage soldiers to march out. There were "Nangsheng" characters on the cake, and it was later called "Nangsheng Cake".
History and culture
Nangsheng cake originated in the Song Dynasty. It has been loved by people in Hangzhou for thousands of years. Nangsheng cake is made with refined Rice and Rice flour, the rice noodles are fine and uniform, inside is Bean paste , with a small amount of white sugar and star anise, the color of Nangsheng cake is reddish, symbolizing the victory of war. Hangzhou
East Pork Introduction
East Pork is a traditional Hangzhou dish made with fresh pork belly, a famous dish in Hangzhou, which has been loved by people for thousands of years.
History and culture
According to legend, in the Northern Song Dynasty, the writer Su Dongpo was appointed as a magistrate in Hangzhou, and he did many things that benefited the people, especially his mobilization of 200,000 troops to dredge the West Lake, and build a long embankment that connected the north and south with the soil excavated from the lake—Suzhi, which greatly improved the transportation.
More importantly, it increased the water capacity of West Lake, eliminated floods, and used the water in the lake to irrigate fertile fields, so that the people in Hangzhou area had a bumper harvest every year, and the people were very grateful to Su Dongpo. They thought privately, what could they do to repay their benefactor? Later, someone found out that the magistrate liked to eatPork He even wrote a poem about pork! So the people wanted to repay Su Dongpo's merits, every year during the Chinese New Year, people from all over the place would bring pork to him. In this way, Su Dongpo would receive a lot of pork every year. What to do with so much pork? He asked them to cut the pork into cubes and roast it until it was red and crispy, and then send a portion to the workers who participated in dredging the West Lake. The local people were very grateful, so they called this pork "East Pork". A discerning restaurant owner saw the opportunity and put up a sign for "East Pork". Braised pork Sales immediately became very prosperous. Later, "East Pork" became a famous dish in Hangzhou. Instructions
Ingredients: with skin
Five-flavor pork 750 grams, 150 grams of bamboo shoots, Lotus leaf 10 pieces, 1 gram of salt, 20 grams of cooking wine, 20 grams of sugar, 70 grams of green onion, 30 grams of ginger, 40 grams of soy sauce, Pepper 2 grams, 2 grams of MSG, fresh Spinach 3 pieces. Instructions: Cut the pork with skin into cubes, and cut a cross on each piece of meat.
Place the meat in cold water to cook until 80% cooked, then take it out. Place a layer of ginger in the pot, and put the meat into the clay pot (skin side up). Place the bamboo shoots and lotus leaves on top of the meat, add cooking wine, soy sauce, sugar, and cold water, boil first, then braise for 2 hours, until the meat is tender and flavorful, then add MSG and cook. Place the cooked spinach on both sides of the meat, and add the steamed lotus leaf, sprinkle with green onion and pepper. Tossed Spinach
Introduction
Tossed Spinach is a famous Han Chinese traditional
Soup noodles, the soup is mainly made of snow vegetables, bamboo shoots, Lean meat , delicious and delicious. It has a history of over 100 years, and was first created by the old store of Hangzhou,, its characteristic is the freshness of snow vegetables and bamboo shoots, which makes customers have a long-lasting taste. The price of Tossed Spinach is moderate (generally 3-5 RMB), which is one of the most popular daily snacks in Hangzhou. History and culture
Tossed Spinach is one of the most famous noodle dishes in the old store in Hangzhou.
It is said that Tossed Spinach was the home-style noodle of when the store was just starting, during the Qing Dynasty, many scholars from all over the country came to Hangzhou to take exams, the shop owner created this noodles to attract these scholars.
He offered fresh and delicious Tossed Spinach noodles to the scholars.One day, a young scholar came to eat noodles, and he was very satisfied with the Tossed Spinach noodles, so he praised it. Later, this young scholar succeeded in the exam, and on the day of the announcement, he went to the shop to thank the shop owner, and since the shop was still without a sign, he wrote the name " " on it. From then on, the Tossed Spinach noodles in became famous, and the business was very prosperous.The cooking method of 's Tossed Spinach noodles is different, first, the bamboo shoots and meat should be blanched in boiling water, and then add the noodles and cook. Because "blanch" and " " are the same word, "blanch" and " " become " Noodles"Sour Fish Soup IntroductionSour Fish Soup is a traditional Han Chinese dish in Zhejiang, Hangzhou, with a history of over 800 years from the Southern Song Dynasty, which is made with mandarin fish orBass fish, steamed and cut into pieces, and then added to the soup, and because its shape, taste and cooking method are similar to crab soup, it is also called crab soup, and its characteristics are bright yellow, tender and slippery, and the taste is similar to crab soup.
History and culture Sour Fish Soup is said to have been created by the fishermen of the Southern Song Dynasty. Sour Fish Soup is made with mandarin fish or bass fish, steamed and cut into pieces, and then added to the soup. The name of Sour Fish Soup is also called crab soup, and its characteristics are bright yellow, tender and slippery, and the taste is similar to crab soup.
Instructions
Materials 1 mandarin fish (about 600g), 15g bamboo shoots, 15g dried shiitake mushrooms, 2 eggs, 2 green onions, 1 block of ginger, and a small amount of cornstarch.
Seasoning 50g vegetable oil, 1 tablespoon of soy sauce, 10 tablespoons of chicken broth, 1 tablespoon of cooking wine, 2 tablespoons of vinegar, 2 tablespoons of salt, and 1 tablespoon of MSG.Instructions 1. Chop the green onion, ginger, dried shiitake mushrooms, and cooked bamboo shoots into thin strips, and whisk 2 eggs.
2. Cut the mandarin fish into two pieces, marinate with green onion, ginger, cooking wine, and salt, and steam for about 6 minutes.
3. Heat the vegetable oil in a pot, and sauté the green onion until fragrant, then add chicken broth and boil. Add cooked bamboo shoots, dried shiitake mushrooms, and cook until boiling. Then add mandarin fish, soy sauce, salt, and MSG, and cook until boiling. Add a small amount of cornstarch to thicken the soup.4. Finally, add the whisked egg and stir until cooked. Once, Emperor Zhao of the Song Dynasty tasted her fish soup and highly praised it. From then on, this dish was called "Song Fish Soup"Her shop became even more prosperous. When cooking, first steam and remove the skin and bones of the main ingredient, the mandarin fish, and add ham,shiitake mushrooms,bamboo shoots, ginger and chicken broth, etc., to create the dish. The finished dish is visually appealing and tender, with a flavor similar to crab soup, so it is also called "Crab Soup".
Recipe
Ingredients ：1 mandarin fish (about 600g), 15g cooked bamboo shoots, 15g soaked shiitake mushrooms, 2 eggs, 2 scallions, 1 piece of ginger, appropriate amount of cornstarch,
Seasonings ：50g vegetable oil, 1 tablespoon of soy sauce,chicken broth, 2 tablespoons, 1 tablespoon of rice wine, 1 tablespoon of vinegar, 2 teaspoons of salt, 1 teaspoon of MSG,
Instructions ：
1. Chop scallions, ginger, cooked bamboo shoots, and soaked shiitake mushrooms. Whisk the egg yolks.
2. Cut the mandarin fish into two pieces, add scallion, ginger, rice wine, and salt, and steam in a pot over high heat for about 6 minutes, then remove.
3. Heat the vegetable oil in a pot, add scallion and ginger and sauté until fragrant, then add chicken broth and bring to a boil. Add rice wine, cooked bamboo shoots, and shiitake mushrooms, and cook until boiling. Then add the mandarin fish, along with soy sauce, salt, and MSG, and cook until boiling.
4. Then, pour the egg yolk mixture into the pot and stir until combined. When the soup boils again, add vinegar and pour over six parts hot vegetable oil.
