The Honghe Hani and Yi Autonomous Prefecture is located in the southeast of Yunnan Province, China. It borders Kunming to the north, Wenshan to the east, Yuxi to the west, and Vietnam to the south. The Tropic of Cancer runs through it from east to west.Honghe is the fourth largest economy in Yunnan province. Its economic output and some social-economic indicators rank first among 30 autonomous prefectures for ethnic minorities nationwide.

FeaturesLocal Delicacies:Bai River Cold ChickenEastern Mountain HamRed Bean Zongzi (rice wrapped in bamboo leaves)Dried Chili PeppersSpicy ChickenGejiu Doumuge Braised ChickenHani Sticky Rice PancakeRiver Mouth Beef NoodlesHot Steamed JellyfishJianzi FangaoJianwei Bird's Nest PastryKaiyuan Cold Spring RollsLuosi RoujiamoJianshui Eight-Faced Pan-fried FishSuqieChishen Fried Grass Bamboo ShootsJianshui Butter Bean CakePumpkin Rice PorridgeBaocao TofuJianyang Oily Tofu is famous in Jianyang County, Honghe Prefecture of Yunnan Province, more renowned than the stinky tofu in Hunan province. As the folk song goes: "Stinky tofu; only think of Lian'an (Lian'an refers to Jianyang), smell it and you'll love it, round, golden, four corners inviting your taste buds."Preparation Method:The fresh yellow beans are selected as raw materials, sieved by dry screening or water washing to remove impurities, inferior beans, weeds, and sand.Soaking the beans in water, removing the floating impurities, using enough water to fully submerge the beans. Avoid acidification of the soaking water that affects the quality of soy milk, changing the water once based on specific conditions. The time varies by temperature; it's about 4-6 hours in summer and up to 9-12 hours in winter.Grinding the soaked beans into a pulp with uniform addition of beans and water, ensuring fine and smooth soy milk.Filtration using cloth or flour bags, adding warm water, mixing evenly, and pouring into the bag. Shake to allow clear liquid to drain for 3-4 times until fully drained.

Boiling the filtered raw soy milk in a pot over high heat (or with steam heating) until the foam on the surface of the soy milk breaks, then turn off the fire to get mature soy milk.Adding gypsum as a curdling agent, 10 grams of dry yellow beans require about 1 kilogram of gypsum.

Pouring boiled soy milk into a pot after slightly cooling it down, adding it when the temperature reaches around 80°C. Stirring continuously and gradually adding gypsum water until soy milk becomes thick with small tofu cubes; stop stirring, cover the pot for about half an hour before packaging to press out moisture.

The history of pressing tofu is long-standing.Yuan Yang Five-Color Glutinous Rice DumplingsThese are traditional delicacies in ethnic regions of China.

Named after its black, red, yellow, white, and purple colors, also called "black rice." They are commonly made on the third day of March or during Qingming Festival.

The Chinese people particularly love five-color glutinous rice dumplings as a symbol of good fortune and prosperity in agriculture.Legend has it that a wise man named Weituegui helped his people by deceiving an emperor to avoid taxes, but was later captured. To mourn him, the locals made colored sticky rice in memory.Ingredients: 750 grams of glutinous rice, 200 grams of pork belly, half a red radish, one small bamboo shoot, two mushrooms, 125 grams of peanuts, 60 grams of shrimp, 370 milliliters of broth, 45 grams of soy sauce, 8 grams of sugar, 300 grams of cooking wine, and appropriate oil.Preparation: Soak the glutinous rice for over an hour, drain well, then use them to make the dish.Grilling the pork belly, stir-fry with mushrooms, radish, bamboo shoot, add peanuts and shrimp, mix together.Add broth, cooked shrimp broth water, soy sauce, sugar, and cooking wine, boil for 20 minutes until reduced by half, turn off heat.Pour over warm glutinous rice, mix well, cover the pot to steam before serving.Roast Lamb with Sheep Milk VegetablesThis wild plant produces white sap when broken, named after this characteristic.Crush its leaves and mix them with thin porridge or sweet wine, salt, alcohol, chili powder, and a few whole green chilies to make a unique Jianwei sauce.Preparation: Marinate the lamb slices in soy sauce before grilling them, then layer with the vegetable and special fermented beans, steam until done and flip over onto a plate.The dish has a rich flavor, slightly sour yet sweet.It was once appreciated by Emperor Qianlong during his visit to Jianwei.Hani Stone Frog Egg SoupThis is a renowned Hani ethnic dish with a rich taste and soft texture, also believed to treat liver ailments.The male frog has small black spines on its chest; when touched, it clutches your hand tightly, hence the name "holding hands."It's large and sweet, comparable to young chickens for nourishment.Ingredients: 1000 grams of stone frogs, 20 grams of Sanqi (a medicinal herb), two eggs.Seasonings: 7 grams of salt, 2 grams of Sichuan pepper, 3 grams of ginger, 100 grams of pork fat.Preparation steps:Fresh Bamboo Shoot Stir-fried with Chicken ShredsThe bamboo shoot must be picked fresh and young to have the right texture; if old, it becomes tough like reed.It's a local specialty, hard to find elsewhere but available in Kunming now. Careful preparation is key.Ingredients: 150 grams of chicken breast, 1500 grams of fresh bamboo shoots.

Yuan Yang Five-Color Glutinous RiceRice

Introduction

Five-color glutinous rice is a traditionalsnack in Chinese ethnic regions..Due to the five colors of black, red, yellow, white, and purple in the glutinous rice, it is also known as "Black Rice."Every March 3rd or during Qingming Festival, people commonly make five-color glutinous rice.The Chinese are very fond of five-color glutinous rice, regarding it as a symbol of good fortune and abundant harvest.

Historical Culture

Legend has it that there was a talented man named Wei Tegui among the Zhuang people.One year there was a drought, so he proposed to the local emperor to visit the Zhuang region to alleviate the suffering of the people.He devised a plan to convince the emperor to waive taxes. However, the emperor eventually discovered that he had been tricked and ordered his arrest.When news reached the villagers, they sent Tegui into hiding in the mountains at night.The imperial soldiers could not find him and set fire to the mountain; this happened on March 3rd of that year.After the imperial troops left, the villagers found Tegui's body inside a large maple tree. They buried him by the tree out of respect.Every year around March 3rd, Zhuang people dye the glutinous rice red, yellow, purple, and black using juices from plant leaves, steam it, and offer it as a sacrifice to Tegui.Preparation MethodRice: 750 grams of glutinous rice

Pork: 200 grams of pork belly

Radish: Half a medium-sized radishBamboo Shoots: One small bamboo shootMushrooms: Two mushroomsPeanut Oil: 125 gramsRice Vermicelli: 60 gramsBroth: 370 millilitersSoy Sauce: 45 gramsSugar: 8 gramsAlcohol: 300 millilitersOil: Appropriate amountMethod:1. Rinse the glutinous rice and soak it in water for over an hour, then drain.2. Wash the dried shrimp with water and soak them in hot water. Keep the broth.3. Cut the pork belly into 2 cm strips.Blanch the bamboo shoots in boiling water to remove bitterness, then cut into 1 cm pieces.

Process the red radish as you would the bamboo shoots, clean and soften the mushrooms, and cut them into 1 cm pieces.Remove the skin from the peanuts and set aside.4. Place the glutinous rice in a pressure cooker with less water than usual for regular rice to make it firmer.5. Heat a wok on medium heat with 40 grams of oil, then stir-fry the pork until slightly browned. Add mushrooms, red radish, and bamboo shoots, then add peanuts and shrimp and mix well.6. In a pot, combine the broth and shrimp broth from step 3, along with soy sauce, sugar, alcohol, and other seasonings. Cook for about 20 minutes until the liquid is reduced by half, then turn off the heat.7. Pour the cooked ingredients and seasonings over the steaming glutinous rice, mix well, cover the pot, and let it sit for a while before serving.Yak Milk Vegetable StewIntroductionYak milk vegetable is a wild vine that produces white sap when broken. The leaves are ground with rice (or sweet wine), salt, alcohol, sugar, dried chili powder, and fresh green chilies to make Jian Water's special pickles.Preparation:First, marinate the cooked pork belly slices in soy sauce. Place them at the bottom of a bowl, cover with yak milk vegetables and special fermented beans (Zheng doujiao and Tu doujiao), and steam or stew until cooked before flipping onto a serving plate.This dish is flavorful and slightly sweet, and was highly praised by Emperor Qianlong during his time in Beijing. It has since become one of the "Three Treasures" of Jian Water.Hani Stone Frog Egg Soup

Introduction

Stone frog egg soup is a famous Hani dish that is tender and flavorful, rich in nutrition, and used to treat hepatitis.

The stone frog is also known as "embracing hands." It belongs to the genus of spiny frogs and there are seven species nationwide, with five in Yunnan Province. The Panaxea flower spiny frog from Jingdong County is a specialty.Mature male stone frogs have black spines on their chests; when you touch them, they tightly hold your hand, hence the name "embracing hands." They are plump and sweet-tasting, comparable to young chickens. They can be used to nourish children with poor appetites or treat malnutrition.Preparation:Main Ingredients: 1000 grams of stone frogsEggs: 2 eggs

Seasonings: 7 grams of salt, 2 grams of pepper, 3 grams of ginger powder, 100 grams of pork fat.

Preparation:1. Clean the stone frogs and dry them with three pounds (a type of root), then fry until cooked and grind into a powder.Beat the egg whites and yolks separately. Mix in the salt, pepper, ginger powder, pork fat, and stone frog flesh with the ground three pounds.2. Place everything in an earthenware pot, cover it, and simmer for half an hour.Chicken Shreds Stir-fried with Bamboo ShootsIntroduction

Bamboo shoots are picked from underwater mud; they must be fresh and tender to be edible as "shoots," becoming tough if older. They resemble small fingers in size, white like ivory, and are also called ivory vegetables. Shaking one end can snap the shoot tips, making them particularly delicate. Out of water for just a few hours, they lose their freshness.

Bamboo shoots are a unique local delicacy that is rarely found elsewhere. In Kunming today, you might find them but preparation is crucial to maintain their flavor.

Preparation:Ingredients: 1500 grams of bamboo shoots, 10 grams of broth, 150 grams of chicken breast meatMethod:Process the bamboo shoots and mix with chicken strips, salt, pepper, ginger powder, pork fat, and egg whites. Place everything in an earthenware pot, cover it, and simmer for half an hour to serve.Male frogs have black small spines on their chests and abdomens. When you place your fingers in front of them, they hold onto your hand tightly with their forelimbs, hence the name "hugging hands."The frog is fat and sweet, comparable toyoung chickensin terms of taste and nutrition.

Preparation:

Main ingredients: 1000 grams of stone frogs ( ).Accompaniments: 20 grams of notoginseng,2 eggs.Seasonings:Salt: 7 grams, pepper powder: 2 grams,ginger: 3 grams, cooked pork fat: 100 grams.Preparation method: 1. Gut and wash the stone frogs, then fry notoginseng in oil until done and grind it into a powder.Beat the egg liquid in a bowl until well mixed.Place the stone frogs, notoginseng, salt, pepper powder, ginger (finely chopped ginger), and pork fat into a clay pot and mix them with the egg liquid.2. Heat water in a pot, place the clay pot on it, cover with a lid, and simmer for half an hour.Stir-fried chicken shreds with bamboo shoots

Description:The plant grows submerged in mud underwater. It must be fresh and tender to be used as "sprouts"; if it gets old, it resembles reed stems.Fresh sprouts are about the size of a little finger, white like ivory, hence also known as elephant tooth ( ). If you shake one end slightly, its tip will break off, making it particularly delicate; they lose their freshness and flavor within hours after being taken out of the mud.Bamboo shoots are a local specialty that is best enjoyed fresh and tender. It's hard to find this dish in other places now due to better transportation, but even in Kunming, where it is more common, the preparation requires great care.

Chicken shreds stir-fried with bamboo shoots

Introduction

The plant is harvested from underwater mud as it must be fresh and tender to be considered a "sprout"; once it becomes old, it resembles bamboo stalks.Fresh grass sprouts are about the thickness of a small finger, white like ivory, hence also known as Ivory Sprout. Squeezing one end slightly can make the tip break, and they are particularly delicate; once taken out of the mud, they lose their freshness after just a few hours, becoming stringy and losing their original flavor.Grass sprouts are a specialty dish that is best enjoyed fresh and tender, making it hard to find outside the region. However, with faster transportation, Kunming now has them frequently but preparation is very (meticulous).

Preparation

Ingredients: 1500 grams of grass sprouts, 10 grams of broth, 150 grams of chicken breast meat,MSG2 grams, 1 egg white, 2 grams of Sichuan pepper powder, 1/2 gram of refined salt, 1000 grams of cooked pork fatmung bean10 grams of water starch

Method: 1. Clean the Chinese onion bulb, cut into 1 cm pieces and soak in clear water;Remove the tendon from the chicken breast, cut into fine strips.2. Mix the chicken strips with egg white, 4 grams of refined salt, 10 grams of mung bean water starch, and mix evenly to marinate.3. Heat a wok on high heat, pour in 1000 grams (net 140 grams) of cooked pork fat, when the oil reaches about two tenths hot, add the chicken strips, stir with chopsticks to separate, drain the oil.Let the oil in the wok continue to heat to four tenths hot, squeeze the Chinese onion bulb dry, and fry it briefly before draining and removing from the oil.4. In a wok leave 30 grams of oil, add the Chinese onion bulb, chicken strips, 8 grams of refined salt, MSG, Sichuan pepper powder, stir-fry for a few seconds, then add 10 grams of mung bean water starch while shaking the pot to thicken and drizzle with 30 grams of cooked pork fat.

Hong Ximelondried fruit preserves

Introduction

Peel and wash the melon, cut into chunks about 1 cm thick, similar to a palm size, soak in lime water until it turns from soft to hard, then from hard to crisp.Among manypastriesin Mi Li County, the most mouth-watering food is likely the Hong Xi melon preserves.

History and Culture

The Hong Xi melon preserve is said to be from the Ming Dynasty when Emperor Jianwen fled to Yunnan. During his stay in Hong Xi, he was helped by a temple doorkeeper, so Emperor Jianwen taught him how to make melon preserves as a token of gratitude.Regardless of its authenticity.In any case, the preservation technique has been passed down for several hundred years and continues to improve with taste.Currently, Hong Xi's preservations are well-received both within and outside the province due to their color, aroma, and flavor.spaghettiand collectively known as the two culinary treasures of Hong Xi.

Preparation

Its preparation is simple yet requires skill.Firstly, peel and wash the melon, cut into chunks about 1 cm thick, soak in lime water until it changes from soft to hard, then to crisp.Remove excess water by draining, then rinse several times with clean water to remove the lime flavor, drain again, dry, and place in boiling sugar water for a few hours, then cool before adding sugar syrup in a ratio of 10:8.sugarwaterStir-fry until cooked, add spices such as white pepper, sesame seeds, and sesame oil just before serving.Quality melon preserves have golden yellow color, sweet taste like honey, are cool when eaten, smooth and delicate with a clear texture.Dry Pepper Chicken

Introduction

Dry Pepper Chicken is made from free-range chickens raised in the surrounding villages of Penbi County. Selected carefully for weight around 1.5 kg, it’s prepared using traditional Penbi methods and precise recipes to produce this delicacy.

It has a spicy-savory flavor with lingering taste that stimulates appetite.This dish is free from artificial colors or preservatives and safe to eat after high-temperature sterilization, making it suitable for hosting guests and giving as gifts.PreparationIngredients: 8 grams of refined salt, 6 grams of MSG, 20 grams of cooking wine, 4 grams of soy sauce, garlic, spring onion, ginger each cut into pieces, 15 grams, 20 grams of Sichuan pepper, brown sugar 3 grams, fried sesame seeds 5 grams, and 2 grams of white pepper.

Firstly, marinate the chicken by mixing salt, MSG, cooking wine, white pepper, soy sauce for about half an hour. Then cut into pieces.

Next, stir-fry until white, then add seasonings like cooking wine, Sichuan pepper oil, and season with sugar, MSG, sesame seeds before serving.Sliced chicken placed over a bed of dried chili peppers seasoned to perfection.Rice Noodle Crossing BridgeintroductionRice noodle crossing bridge is a traditional Han Chinese dish from the southern part of Yunnan Province. It belongs to the Yunnan cuisine system.Originating in Muzhou City, this dish has been around for over 100 years.The soup base is made by simmering large bones and old hens with Yunnan's famous Wannian ham for a long time.

It consists of four parts: the broth covered with thick layer of chicken oil; seasonings such as chili oil, MSG, Sichuan pepper, salt; main ingredients like raw pork slices, chicken breast slices, fish slices, pig kidney, stomach, and cuttlefish that have been pre-cooked to five degrees of doneness; and side ingredients including peas, chives, coriander, cardamom, water chestnut slices, tofu skin.and rice noodles cooked briefly before serving.The oil floats on top while the soup is hot but not steaming.HistoryRice noodle crossing bridge has a history of over 100 years. Legend has it that during the Qing Dynasty, a scholar’s wife in Muzhou City found out that her rice noodles had cooled after being sent across a bridge to him at the island where he was studying.She discovered that covering the broth with chicken fat prevented it from cooling quickly, and adding ingredients just before eating made them even more delicious. This technique spread widely and is now known as "rice noodle crossing bridge".

Preparation

Mixed ingredients including meat slices, vegetables, bean sprouts, tofu skin, etc., are separately prepared.

Cook the meat in chicken broth with seasonings, mix the soup base with chicken oil and other seasonings, serve with rice noodles when ready.Cooking with bamboo tubes has a long history.In contemporary times, various ethnic minorities in Yunnan still preserve the traditional method of cooking in bamboo tubes, which is related to the abundant bamboo forests and the deliciousness of the food cooked in bamboo tubes. The Hani people's bamboo chicken is an example.The Hani people's bamboo chicken not only haschicken meatsweetness but also the fragrance of young bamboo, being tender, soft, and glutinous with a unique ancient method.

Historical Culture

1. Cooking in bamboo tubes has a long history.The earliest written record can be found in " " from " ", where a dish called " " was made by wrapping meat filling inside a bamboo tube and roasting it over an open flame.In the Qing Dynasty, Zhu Yizun's " " mentions " ", which involves putting crab meatballs in a bamboo tube to cook them.In contemporary times, various ethnic minorities in Yunnan still preserve traditional methods of cooking with bamboo tubes, related to the abundant and inexhaustible supply of bamboo forests, and because these dishes are fragrant and elegant, they have been passed down without decline. The Hani people's bamboo chicken is a good example.2. Bamboo chicken is a famous dish in Yunnan served by the Hani people when entertaining guests. Its preparation method is unique and simple.It has both the sweetness of chicken meat and the fragrance of young bamboo.Ingredients

Raw materials: 1 young rooster, 30 grams of sugar, 10 grams of salt, 100 grams of ham slices, 3 grams of monosodium glutamate (MSG), 50 grams of water-fried winter mushrooms, 2 grams of pepper powder, 50 grams of water-fried bamboo shoot slices, 20 grams of spring onion pieces, 50 grams of sweet soy sauce, 20 grams of ginger slices, 50 grams of salty soy sauce.

Preparation method: 1. Kill the chicken, remove the feathers and innards, clean it thoroughly.Marinate the chicken body, liver, gizzard, winter mushrooms, bamboo shoot slices, and ham with spring onion pieces, ginger slices, salt, MSG, pepper powder, sugar, sweet and salty soy sauce for flavoring.2. Select a one-year-old green bamboo about 50 cm long, 12 cm in diameter, with the top sealed and the bottom cut open.Fill the chicken body intothe gizzard, liver, winter mushrooms, bamboo shoot slices, and ham, seal it to form a whole chicken shape, then stuff it into the bamboo tube, and tightly seal the opening with banana leaf. Roast over charcoal for about 2 hours until cooked through, remove the banana leaf, pour out into a serving dish.

SpicyChickenDescription: The Sichuan pepper lemon chicken always makes me drool and can't forget it. Its unique lemon sourness and spiciness from the chilies, along with the tender local chicken meat, attract me deeply.It is a delicious Yunnan dish known for its sour-spicy flavor.Ingredients: 1 whole chicken, Sichuan pepper, 3 cloves of garlic, 2 lemons, some cilantro, MSG, sugar, salt, Sichuan peppercorns, Sichuan pepper oil, ginger, rice wine, a little fish sauce.Preparation: 1. Boil the chicken with ginger, Sichuan peppercorns, and rice wine for about 20 minutes, then cool it in cold water for another 20 minutes before cutting into pieces to be served;

2. Mix the fish sauce, lemon juice, Sichuan pepper oil, salt, sugar, MSG, and pour this mixture over the chicken pieces while stirring clockwise.3. Mix the chopped chili powder, garlic, and ginger together, add a little salt, some lemon juice, and cilantro to garnish on the chicken dish; done!HotPot

Description: Hot pot is a popular type of communal cooking in China, where diners cook their choice of food directly in a hot broth.

Originating from Yunnan's Dian Nan region, it is part of the Yunnan cuisine.The base for the soup is made by simmering beef bones, chicken, and Yunnan's famous fermented pork leg over long periods.

Hot pot comprises four main parts: 1) a layer of hot oil covering the broth; 2) condiments like chili oil, MSG, Sichuan pepper, salt;

3) ingredients such as thinly sliced beef and chicken, fish slices, pig kidney and stomach pieces, half-cooked pork kidney and stomach, and water-soaked jellyfish; 4) rice noodles that are briefly blanched.

The broth is hot but not bubbling.Historical CultureHot pot has a history of over one hundred years.According to legend, during the Qing Dynasty, there was a scholar in Muzhou City who would receive his wife's cooked rice noodles when she sent them across a bridge.One day, his wife covered the chicken soup with thick chicken fat and suggested that he add condiments and ingredients at the last moment for freshness.

This method became popular after being passed down by this scholar's wife, eventually evolving into what we now know as hot pot to commemorate her ingenuity in preserving the noodle's temperature.Preparation

Ingredients: 20 grams of chicken breast, Sichuan pepper, 3 cloves of garlic, 2 lemons, a handful of cilantro, MSG, sugar, salt, Sichuan peppercorns, Sichuan pepper oil, ginger, rice wine, a little fish sauce.

Preparation: 1. Boil the chicken with ginger and Sichuan peppercorns for about 20 minutes, cool it in cold water, then cut into pieces to serve;2. Mix fish sauce, lemon juice, Sichuan pepper oil, salt, sugar, MSG, and pour over the chicken slices while stirring clockwise.3. Mix chili powder, garlic, ginger, and sprinkle with a little salt, add some lemon juice and cilantro to garnish on the dish with chicken;Done!Yunnan Xuanwei ham is made through long hours of simmering.Pork rice noodles consist of four parts: first, the broth with a layer of hot oil on top;second, condiments such as chili oil, monosodium glutamate, pepper, and salt;third, main ingredients including raw pork tenderloin slices,chicken breast slices,slices ofgrass carp,mushroom slices that have been blanched to half-way done,pig kidney slices,and head meat slices.octopus slices;auxiliary ingredients include blanchedsnow peas,leek tips,as well as coriander, green onion threads, cardamom threads, ginger threads, thin-sliced bamboo shoots, and blanchedtofu skin.fourth, the main food, which are steamed rice noodles slightly boiled in water.duck；oil covers the surface of the broth; the soup is boiling but does not emit steam.Historical culturePork rice noodles have a history of over one hundred years.

It is said that during the Qing Dynasty, in Muzhou City, Yunnan Province, there was an island with a small island at its center. A scholar studied on this island, and his virtuous wife often brought him his favorite rice noodles as food when he left for the island.

One day, she accidentally sent chicken soup to the island, and she noticed that a thick layer of chicken fat floating on top could maintain the temperature of the soup; if one added condiments and rice noodles just before eating, they would be even more refreshing.Therefore, she prepared clear broth by simmering fatty chickens and pork bones, covering it with a thick layer of chicken fat;and steamed rice noodles at home, while many ingredients were thinly sliced and cooked in hot oil upon arrival. Once added to the broth with rice noodles, they would be fresh, fragrant, and smooth.This method became popular after being adopted by others, as one had to cross a bridge to get to the island. To commemorate this virtuous wife, people named it "Pork Rice Noodles."PreparationIngredients for preparation: chicken breast 20 grams, pig's stomach head and kidney slices, grass carp meat, water-fried squid, ham, cilantro, leek, quail eggs, clear chicken pieces each 20 grams, water-fried tofu skin, white Chinese cabbage heart, arrowhead tips, leek sprouts, mushrooms, each 50 grams, and steamed rice noodles 200 grams.Preparation method: 1. Cut the meat ingredients into thin slices and blanch them with seasonings, then cool and arrange on a plate;2. Blanch other ingredients separately in another pot, cool, slice, and arrange on a plate;

3. Finely chop cilantro and green onions, mix with chili oil and steamed rice noodles, and place them at the table for serving;

4. Pour 70% hot chicken fat into a bowl, then pour in the boiling clear broth, add seasonings, and serve;5. When eating, first blanch meat slices until white, then add green vegetables, followed by rice noodles, and sprinkle with some chopped cilantro or green onions.Head, pork kidney, sea cucumber, squid, shark fin, ham,coriander.onion,quail egg,and chicken pieces each 20 grams, water-soaked bean skin,Chinese cabbage,wheat sprout tips,whitecabbage,pods,bean sprouts,mushrooms,each 50 grams, rice noodles 200 grams.Preparation method: 1. Cut meat into thin slices and blanch with flavor, then cool and arrange on a plate;

2. Blanch other ingredients separately, cool, cut into segments, and arrange on a plate;3. Finely chop coriander, green onions, mix with oil chili, and cooked rice noodles as side accompaniment;4. Heat chicken fat to seven-tenths hot, pour into a bowl, add boiling clear soup, and seasonings for serving;5. To eat, first blanch meat slices until white, then add green vegetables briefly, followed by rice noodles, sprinkle with additional chives and coriander.First, blanch the meat slices until white.