Hengyang, a prefecture-level city in Hunan Province, is one of the "Changsha-Zhuzhou-Tiantan 3+5 urban agglomeration" regional political, economic, and cultural centers. It has 5 districts and 5 counties, and manages 2 county-level cities. It is located south of the Nanyue Hengshan, and its name comes from the fact that it faces south and has water to the north, which is "Yang".Furthermore, the "north geese flying south and stopping here" live in the city's main urban area, and are affectionately called "Geese City".

FeaturesSnacksIncluding: Stinky tofu, stir-fried meatRibsAnd stir-fried vegetablesEggsAndBamboo shootsStir-friedPickled meatAndTofuSoup, noodlesSteamedWorms, prawns, braised fish with dried chili peppers, Hengyang mixed dish, HengyangLotus leafWrapped rice, Hengyang friedWinter melonAnd Hengyang lotus root fanRed braised winter melonAndEelStir-fried eggsPangbian fish, flavorCow trottersCrispy chicken, spicy oil,CreamPineappleFrozen, South Lake gooseDuckMushrooms, cooked tofu, clear soup prawns, three-phase steaming, three-pond pigeons.

Spicy oil

Introduction

Spicy oil is a characteristic snack of Hengyang.Spicy oil is a famous Han Chinese dish, belonging to theShaanxi cuisinecuisine.This dish is spicy and fragrant, with tender and juicy taste.Pig's bellyContainsProtein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., with the functions of replenishing deficiencies and improving digestion.Suitable for those with deficient Qi and blood, as well as those with weak bodies.The unique taste and containedChiliCan stimulate saliva and stomach secretion, enhance appetite, help digestion, replenish nutrients, improve digestion, promote intestinal movement, promote absorption and strengthen physique.Features:Fragrant and juicy.

Taste of dishes:

Spicy and fragrant, tender and juicy.

Nutrition:

Pig's belly

Pig's belly contains protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., with the functions of replenishing deficiencies and improving digestion.

Green pepper

Green pepper contains extremely rich nutrients, the Vitamin C content is higher than

Eggplant

and tomato, containing fragrant and spicy chili, which can enhance appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance physical strength and relieve fatigue caused by work and life pressure.There is also a rich amount of Vitamin K, which can prevent and treat rickets, and has auxiliary treatment effects on gingivitis, anemia and vascular fragility.Its unique taste and containedChili can stimulate saliva and stomach secretion, enhance appetite, help digestion, promote intestinal movement, and prevent constipation.How to make

Ingredients:

Pig's belly 1/2, chili peppers 2, scallion 3,

Ginger3 slices, minced garlicSeasonings:

Salt 1/2, white

VinegarSugar, red oil,Star anise1 small spoonful, fragrant oil 1 large spoonful, chili powder 1 small spoonful, salt 1 large spoonful, vinegar 2 large spoonfuls, star anise 1 large spoonfulHow to make:

1, turn over the pig's belly, add seasoning C to clean the sticky surface, then wash and boil for about 2 minutes, then scrape off the white film.

2, peel and remove the seeds from the chili peppers, then wash and cut into strips;

2 scallion, wash and cut into strips.

3, in a separate pot, add pig's belly and cook until boiling, then add 1 scallion, 3 ginger slices, 1 small spoonful of star anise, then reduce the heat and simmer for about 90 minutes. After it is cooked, remove and cool, then cut into strips and mix with scallion strips, chili strips, minced garlic and seasonings A.4, heat the pot, sauté seasonings B, remove the star anise, then pour over the pig's belly and mix well.

Process:

1. Use coarse salt to rub and remove the surface layer of the pig's belly, wash repeatedly, then put it in a pot with water, add yellow wine, scallion and ginger, simmer until mature, then naturally cool and cut into strips, put it in a container.

2. Cut green pepper into strips and blanch, then add to the pig's belly, add salt, red oil, chili powder, sugar and minced garlic.

Add flavor.Purple bamboo shootsIntroduction

Purple bamboo shoots are a traditional Han Chinese dish in Hunan Province, belonging to the Shaanxi cuisine.The main ingredients are bamboo shoots, purple bamboo leaves, as well as a few chili peppers, minced garlic andfermented bean curd.

Purple bamboo shoots are also known as "Coming of Purple Light".It originated in Shantang, a village in Jianjian, and was made by children.

The addition of purple bamboo leaves can dispel the cold and add flavor. The wild flavor is now famous in the south and Hengyang.

Features:Purple bamboo shoots with purple bamboo leaves fried can not only remove the original mud and fishy smell of bamboo shoots, but also bring out the flavor of bamboo shoots, and when eaten, you can taste a combination of spicy and sweet.How to makeIngredients/Seasonings:

Bamboo shoots 1/2 pound, meat 1/2 poundChinese leek4 ounces；Spring rolls

Skin 1/2 pound (20 pieces) bamboo shoots 1/2 pound five-spice powder 1/4 small spoonful sugar 1/2 small spoonful

Pepper

A little

Making process:

(1) Cut Chinese leek into pieces, mix with minced meat, then add bamboo shoots and stir.(2) Seasoning, then add to minced meat and mix well.(3) Spread out the spring roll skin, place the meat filling on it and roll it up.(4) Heat the oil, heat until 70% hot.(5) If the spring rolls are too wet, you can sprinkle a little flour on it before frying.Fry for about 5 minutes and then take it out.Clear soup prawns

Introduction

Clear soup prawns is a traditional Han Chinese dish in Henan Province, belonging to the Henan cuisine.

Features:

This dish is delicate in craftsmanship, realistic in appearance, tender and juicy, and has a combination of fragrance, taste and appearance, which makes it delicious every time.

Large

(5) Spring rolls should be slightly moist; sprinkle with a little cornstarch before frying.Fry for about 5 minutes and then remove.

Clear soup with shrimp

Introduction

Clear soup with shrimp is a traditional dish from Henan Province, belonging to the.

Features:

This dish has delicate craftsmanship, realistic appearance, fresh and tender texture, and integrates color, fragrance, taste, and shape, making it delicious every time.

LargeGreen ShrimpWash, peel, devein, and tail, rinse thoroughly, place in a bowl, dust with dry starch, flatten with a knife, then gently carve into a lychee shape, and evenly brush with chicken paste.Sea CucumberCut into small sticks,Ham.MushroomSlice thinly, blanch in hot water.SpinachWash, blanch in boiling water, and cut into fine strips, including egg skin.Ham, mushroom, spinach, and egg skin strips, arranged in long intervals on top of the chicken paste to form lychee strings, and sea cucumber sticks with two heads placed on the string axis, mushroom slices placed at the bottom of the string, forming lychee bones.Enoki MushroomPlace slices at the bottom of the string to form lychee bones.Steam until cooked through, then remove and place in a large soup bowl.Heat a wok over high heat, add clear soup, and addSaltMSG, Shaoxing wine, bring to a boil, skim off any foam, and pour into a large soup bowl.

Historical and Cultural

According to legend, Emperor Qianlong of the Qing Dynasty often watched plays and ordered "Shattered Beauty - Holding the Lychee" as a main course.Love for the family, and eventually developed a special fondness for lychees.The imperial kitchen prepared a clear soup resembling a lychee.ShrimpPresented, and was praised by Qianlong, who named it "Lychee Shrimp."From then on, "Clear Soup Lychee Shrimp" became famous.

Chef Li Guangwen of Fenghuang Hotel meticulously crafts this dish, creating a realistic and fresh, tender, and flavorful dish that is always delicious.

Instructions

Ingredients

Main Ingredients: 150g of green shrimp.

Additional ingredients: 250g of chicken paste, 40g of water-boiled sea cucumber, 35g of water-boiled enoki mushrooms, 10g of ham, 10g of egg skin, 15g of water-boiled mushrooms, 15g of spinach.

Seasonings: 20g of dry starch, 3g of salt, 2g of MSG, 10g of Shaoxing wine, 1000g of high-quality clear soup.

Process:

(1) Wash, peel, devein, and tail the green shrimp, place in a bowl, dust with dry starch, flatten with a knife, and then gently carve into a lychee shape, and evenly brush with chicken paste.

(2) Cut the sea cucumber into small sticks, slice the ham and enoki mushrooms thinly, blanch in hot water.Wash the spinach, blanch in boiling water, and cut into fine strips, including the egg skin.Ham, enoki mushroom, spinach, and egg skin strips, arranged in long intervals on top of the chicken paste to form lychee strings, and sea cucumber sticks with two heads placed on the string axis, enoki mushroom slices placed at the bottom of the string, forming lychee bones.Steam until cooked through, then remove and place in a large soup bowl.

(3) Heat a wok over high heat, add clear soup, and add salt, MSG, and Shaoxing wine, bring to a boil, skim off any foam, and pour into a large soup bowl.

Crispy Stomach

Introduction

Crispy Stomach is a famous Han Chinese dish from Shaanxi, belonging to the Shaanxi cuisine.Crispy Stomach is also known as "Shangu Lei", "Returning to the river, just like the dragon boat race, winning the championship, gathering in the wine hall, cooking with stomach, tea, yellow pepper, fragrant, tender and crisp, resounding in the world"”

Features:

Crisp and delicious.

Finely chopped dried yellow peppers.Mash garlic.Cut green onions.Scrub the pig's stomach clean.Dry with a clean cloth.Cut the oblique into 0.3cm wide strips.Dried yellow pepper and garlic, add salt (2g) to hot oil, stir-fry until fragrant, and then set aside.Add salt (3g) to the strips,Soy sauceoyster sauce, MSG, and rice wine.Stir-fry until the strips curl up and become cooked.After the strips are cooked, immediately pour in dried yellow pepper, green onions, and chili powder, and stir-fry until cooked and served.

Features:

Instructions

Ingredients：

400g fresh pig's stomach, 15g dried yellow pepper, 20g garlic, 6g green onions.Pig lard80g, 5g salt.

10g rice wine, 3g oyster sauce, 1g soy sauce, 1g MSG, 1g chili powder.

Production process:

1. Finely chop the dried yellow pepper.

2. Mash the garlic.

3. Cut green onions.

4. Scrub and dry the pig's stomach with clean water.

5. Dry the pig's stomach with a clean cloth.

6. Cut the oblique into 0.3cm wide strips.

7. Add salt (2g) to the hot oil, stir-fry the dried yellow pepper and garlic until fragrant, and set aside.

8. Add salt (3g), soy sauce, oyster sauce, MSG, and rice wine.

9. Stir-fry until the strips curl up and become cooked.

10. Immediately pour in the dried yellow pepper, green onions, and chili powder, and stir-fry until cooked and served.

Cooking tips:

1. Key technique: Stir-fry the chili at medium heat, and the pig's stomach at high heat for 1 minute.

2. Do not use boiling water to wash the pig's stomach.

3. Make sure to dry the pig's stomach with a clean cloth.

4. Cut the strips into oblique lines and make them evenly thick.

Lychee Jelly

Introduction

Lychee Jelly is a famous Guangdong Chinese dessert, belonging to the Cantonese cuisine.It is also a dish in the "Nine White Banquet".It is a sweet and delicious dessert.The dish is a bright yellow with a pineapple flavor, refreshing and tender.Full BanquetMenuA dish in the "Nine White Banquet".It is also a dish that helps to digest.UsingSugar, pineapple, sugar, cheese powder,Agar-agar, rumand cherries.Features:Bright yellow, pineapple flavor, refreshing and tender.Nutritional value:Pineapple is rich in nutrients, including carbohydrates, protein, fat, vitamins A, B1, B2, C, protein-digesting enzymes, and calcium, phosphorus, iron, organic acids, and niacin.According to expert research, the protein-digesting enzymes in pineapple can break down protein and aid digestion, making it a suitable fruit for modern people who consume a lot of meat and oil.In addition, the alluring aroma of pineapple comes from its ingredients, including esters, which stimulate saliva secretion and promote appetite.Pineapple is sweet, slightly sour almaya, and has a cooling effect, so it is not suitable for everyone to eat.People with low blood pressure, internal organ prolapse, and women who are thin or want to gain weight should not eat pineapple in excess.To avoid irritation, it is best to soak pineapple slices in a salt solution before eating.

Pineapple contains a lot of acid, which can irritate the mouth, so it is best to eat it in moderation.

In fact, regardless of any food, eating too much is not good. The most appropriate way is to control the amount, so that you can enjoy healthy eating.

Although pineapple is delicious, its sour taste and cooling effect make it unsuitable for everyone.

People with low blood pressure, internal organ prolapse, and thin women should not eat too much pineapple.According to expert research, the protein-degrading enzymes in pineapple can break down proteins and aid digestion, making it a very suitable fruit for modern people who consume a lot of meat and greasy food.Furthermore, the tempting aroma of pineapple comes from its citric acid esters, which stimulate saliva secretion and promote appetite.Pineapple is sweet and slightly sour, with a cool nature, and has the effects of clearing heat and cooling the body, moistening the intestines and promoting urination, and can be used for treating summer heat, body heat and thirst, abdominal pain, indigestion, urinary problems, and dizziness.In addition,Juiceit also contains an enzyme similar to gastric juice, which can break down proteins and aid digestion.Delicious pineapple, this fruit not only helps with weight loss, but also has different health benefits.

Suitable for:

Generally, everyone can eat it (especially suitable for those who are feverish and irritable, with kidney inflammation, high blood pressure, bronchial inflammation, and indigestion).

Warm reminder: People with ulcers, kidney disease, and blood clotting disorders should avoid eating pineapple; those with fever and skin conditions such as eczema and scabies should also not eat it in large amounts.Pineapple enzyme can stimulate the oral mucosa; before eating, cut pineapple into slices and soak them in diluted salt water, which can kill the enzyme and prevent the stinging sensation in the mouth.Pineapple contains a lot of oxalic acid; excessive consumption is harmful to the stomach and intestines, so it should be eaten in moderation; it should not be eaten in large quantities because it is delicious.In fact, eating too much of any food is not good; the most appropriate way is to follow the principle of "moderation," control the amount, and eat healthily.Although pineapple is delicious and has a strong sour taste and cooling effect, it is not suitable for everyone.People with low blood pressure and sagging internal organs should eat as little pineapple as possible to avoid worsening the condition.Women who are sensitive to cold and weak should control their intake of pineapple to no more than half a piece; those who want to lose weight or gain weight should also not eat too much.

Method

Materials

Main Ingredients: 250g of pineapple

Additional Ingredients: 100g of cream

Seasoning: 10g of gelatin, 200g of white sugar, 2g of fragrance

Instructions

1. Cut 200g of pineapple into slices, reserve 50g for juice;

2. Soak gelatin in warm water for 2 hours, then cook and dissolve over low heat, addwhite sugarand then pour in the diced pineapple and pineapple juice;

3. After boiling, add fragrance and stir well;

4. Pour the mixture into small cups, cool, then freeze in the refrigerator, and serve when ready.

Tips for making:

When selecting pineapple, pay attention to three aspects: the fruit should be green and firm, and the pineapple should not have any fragrance. The fruit is not ripe if the color has turned from yellow to brown, and the skin is soft with a strong fragrance. If you squeeze the fruit, it means that the fruit has become rotten and cannot be eaten.

Sweet basil

Introduction

Traditional Cantonese dish.Also known as "Bota Sweet Basil" and "Tangdui Sweet Basil".The kitchen of the famous Cantonese official, Peng Yu Lin, during the Qing Dynasty.Fish ballsYellow croaker balls, pot-boiled balls and other local dishes.SnacksBased on, thus named.This dish gathers many snacks into one bowl, piled up one by one, and has a pagoda shape, symbolizing step-by-step climbing.After entering the folk, it has become a standard dish in Cantonese banquets, and is also an indispensable part of weddings, childbirth, birthdays, and festival celebrations.The dish is divided into seven layers, from bottom to top:RedDateTigerEggsSmooth meat, pot-boiled meat, yellow croaker, fish balls, egg rolls, abalone.Other dishes can also be added on top.Covering with sea cucumber is called "Sea Cucumber Sweet Basil", coveringDried scallopsis called "SeaweedSweet Basil", covering with meat slices,Liver,Heartand so on, which is a standard sweet basil.The bottom layer can also be different depending on people, time, and material conditions.

Features:

Beautiful and attractive appearance, bright colors, and a delicious combination of sweet, fresh, and fragrant flavors.

Taste and texture:

The taste is diverse, with sweet, fresh, and fragrant flavors, and the colors are rich and varied, with a moist and flavorful texture.

Instructions

Category: Hunan cuisine, private cuisine, spleen-tonifying and digestion, nutrition deficiency

Process: Other

Flavor: Salty and fresh

Main ingredients:Pork400g of pork, 250g of five-spice porkPork belly100g of pork liver500g of taro300g of100g of mandarin fishAdditional ingredients: 180g of eggs, 50g of egg whites, 50g of lycheeWheat flour60g of potato starch

Seasoning: 75g of rice wine, 1g of star anise, 15g of green onion, 10g of ginger, 25g of soy sauce, 2g of MSG, 1g of black pepper, 7g of salt, 1g of edible oil, 100g of lard (refined)Instructions1. Peel and slice the fresh taro into 0.5 cm thick rhombus pieces, mix with 25g of rice wine and a pinch of salt, and marinate for 10 minutes, then drain.2. Then heat the oil in a pot to 60°C, and deep-fry until golden brown, then remove and place in a large bowl.3. Wash the five-spice pork, cut into 7cm long, 0.7cm thick slices, and put in the bowl.4. Marinate with 5g of soy sauce, 25g of rice wine, and a pinch of salt for 2 minutes.

5. After marinating, steam in a steamer for about 20 minutes, then pour the original broth into the bowl, and arrange the five-spice pork on top of the taro.6. Peel and mince the7. Cut the pork belly into 50g of minced pork.

8. Mix the minced, minced pork belly with star anise powder, salt, and 50g of potato starch, then form into 2cm diameter balls.

9. Heat the oil in a pot to 70°C, and deep-fry the balls until golden brown, then arrange around the large bowl.

10. Wash and cut 300g of lean pork into 5cm long, 3cm wide, 0.7cm thick triangular slices.

11. Marinate with 25g of rice wine, star anise powder, and a pinch of salt for about 10 minutes.

12. After marinating, add 1 egg (about 60g), plus a little flour, potato starch, and adjust.

13. Hang the marinated pork in the egg mixture, then deep-fry each slice in a pot with 60°C oil until the outer layer is golden brown, and arrange them together on top of the balls.

14. Add 1 egg (about 60g) to the bowl, add a pinch of salt, potato starch, and a little water, and stir well.

15. Heat a wok over medium heat, add oil, then pour in the egg mixture and stir to form a leaf-shaped egg skin.

16. Take 100g of lean pork and fat, cut into 5cm long, 3cm wide, 0.7cm thick slices.

17. Marinate with 25g of rice wine, star anise powder, and a pinch of salt for about 10 minutes.

18. After marinating, add a pinch of potato starch, and stir well.19. Spread the egg skin on the plate, and scrape with a knife to flatten into a leaf shape.20. Add 100g of sea cucumber.

Covering with sea cucumber is called "Sea Cucumber Sweet Basil", covering

Dried scallops

is called "

Seaweed

Sweet Basil", covering with meat slices,

Liver

17. Spread out the egg skin, pour meat paste on top and flatten with a knife, roll into a circular egg roll;

Heart

and so on, which is a standard sweet basil.

Instructions

1. This dish is made up of seven different dishes, so the first dish should not heat the oil too high, otherwise it will burn.

2. Steam the five-spice pork in a steamer.

3. When frying the balls, shake the oil gently to prevent sticking.

4. Deep-fry the lean pork, use a mix of lean and fat, and heat the oil to a high temperature.

5. Making the egg skin, the bottom of the pan should not be too oily or too little, otherwise it will not form.

6.

Steam the fish, use a knife to scrape the minced meat before scraping it.

7. Add the minced meat to the potato starch before frying.8. Add 100g of lard.Sugar and Vinegar Pork

Introduction

Sugar and Vinegar Pork is a traditional Cantonese dish, belonging to theCantonese cuisine.In ancient times, in the coastal towns of Sichuan, there was a snack called "fried fish".It was made by cleaning fresh fish, then coating it with a batter and deep-frying.The result is crispy and fragrant, with tender meat, so it is very popular.Steam fish, before scraping the meat paste, wet the knife with water, after scraping, gently place it in a dish with oil.Seventh dish, stir-fried beef, add to the cornstarch before frying to prevent blood from flowing out.

Second: Since it has been fried, you need to prepare 1000g of fresh lard.

Sweet and Sour Crispy Fish

Introduction

Sweet and Sour Crispy Fish is a traditional dish in Sichuan, belonging to the.There used to be a snack called " " in the riverside towns in Sichuan.It is made by cleaning fresh small fish and then frying it in oil with a coating of batter.The finished product has crispy skin, tender meat, and is easy to carry, so it is very popular.FishCut the fish meat into strips, add the marinade (2), and soak in oil.3. Heat 1 tablespoon of hot oil and stir-fry the fish meat, then add minced garlic and celery, add the eggplant and fish, and cook until boiling.4. Mix 2 teaspoons of cornstarch with water, pour into the eggplant, and stir-fry until the sauce thickens. Serve immediately.“Sugar and vinegar crispy fish” is based on “Fried fish” but improved and developed into a local dish with rich flavor.

Features:

This dish is of sugar and vinegar flavor, with beautiful color, crispy skin, tender meat, fragrant and rich in flavor, and strong sugar and vinegar taste.

Methods:

This dish is rich in calcium, phosphorus, iron, protein, fat, and various vitamins, and has a certain auxiliary therapeutic effect, especially for patients with calcium deficiency.

Ingredients:

Carp1 piece, 300g, driedShiitake mushrooms5g, chili peppers 5g, garlic 10g, bamboo shoots 5g, green onions 15g, cornstarch 35g, ginger 3g, soy sauce 15g, white sugar 10g, lard 10g, cooking wine 5g, vegetable oil 60g, vinegar 10g, meat broth 30g.

Making:

1 Cut half of the green onions into green onion segments and the other half into green onion threads;Cut half of the garlic into garlic segments and the other half into garlic threads;Cut half of the ginger into ginger segments and the other half into ginger threads.

2 Cut all the fresh chili peppers, bamboo shoots, and soaked and chopped shiitake mushrooms into threads;Mix 25g of cornstarch with 25g of water to form a wet starch slurry.

3 Remove the scales, gills, and internal organs from the fish, wash it clean, pat it dry with a cloth, and then use a knife to cut several cuts on both sides of the fish, with the distance between the cuts equal, and the depth of the cuts should be sufficient to see the fish bones.

4 Soak the cut fish in a small amount of soy sauce and cooking wine to let it absorb the flavor, then take it out, wipe it clean, and then apply the prepared wet starch slurry to the fish.

5 Place the pot on the fire, add oil to heat, and fry thetailof the fish to a deep yellow color, then filter out the fried oil and place it in a dish, and cover it with a clean cloth to make the fish tender.

6 Place the pot on the fire, add lard to heat, first stir-fry the green onion segments, ginger, garlic, bamboo shoots, and shiitake mushrooms, then add soy sauce, white sugar, vinegar, and meat broth, and stir-fry until fragrant, and then mix the remaining cornstarch with water and add it to the pot, and cook it with other seasonings until it becomes a sauce, and pour it over the fish.

7 Finally, sprinkle the remaining green onion, ginger, and chili peppers to complete.

Stone Drum Crisp CakeScallion

Introduction

Crisp and thin cakeis a traditional Han nationality snack from Hengyang, Hunan.It has a history of more than 140 years of production in Hengyang.Hengyang North and South Special Food Factory has conducted detailed research on the ingredients and production of traditional Crisp and Thin Cake, creating exquisite ingredients.The new generation of Stone Drum Crisp and Thin Cake with delicate workmanship, unique flavor, and crispy and delicious, is loved by diners at home and abroad.Features:

Exquisite ingredients.

Delicate workmanship, unique flavor, and crispy and delicious.Features the rich flavor of almonds, rose, andcassiaIt is not overly sweet, fragrant and crispy, and not greasy;It has the effects of dispelling wind, promoting blood circulation, and relieving depression, and moisturizing the skin.Features:

Original name of Hengyang Crisp and Thin Cake is Crisp and Thin Sesame Cake, also known as Taishi Cake, Hu Cake, Palace Cake, Small Cake, Moon Cake, Lotus Leaf Cake, Golden Flower Cake, Lotus Flower Cake, Moon Cake, Reunion Cake, etc. After several centuries of social change and technological development, it has gradually evolved into the current Crisp and Thin Cake.

Hengyang Crisp and Thin Cake is also the "Stone Drum" Crisp and Thin Cake produced by Hengyang North and South Special Food Company, which is the benchmark of the entire industry. It has deep cultural heritage and is widely circulated.Currently, Crisp and Thin Cake with its fragrant aroma is not only produced and sold during the Mid-Autumn Festival, but also in the four seasons. People not only enjoy it during the Mid-Autumn Festival, but also eat it as a snack during the day, and also use it as a gift to give to friends and family."Stone Drum" Crisp and Thin Cake, as a local specialty product in Hengyang, has been exported to all over the country, Hong Kong, Macao, and Taiwan, and also to Southeast Asia.The Crisp and Thin Cake of Hengyang North and South Special Food retains the unique flavor, exquisite craftsmanship, and fine production of the traditional recipe.

The main ingredients are: fine flour, high-quality white sugar, lard, cassia, and glutinous rice.The Crisp and Thin Cake of Hengyang North and South Special Food is a traditional snack that is nutritious and delicious, and has the effect of killing bacteria and sterilizing.The taste and nutritional value of the Crisp and Thin Cake:

Crisp and thin cake is:1. Heart protection and anti-aging: Crisp and thin cake contains Vitamin P, which can enhance the adhesion between cells and strengthen the elasticity of capillaries, reduce the permeability and fragility of capillaries, prevent bleeding, and maintain normal function of the cardiovascular system.In addition, Crisp and Thin Cake has the effect of preventing cancer and promoting the healing of wounds.2. Anti-aging: Crisp and Thin Cake contains Vitamin E, which has anti-aging and anti-hemorrhage effects. Eating Crisp and Thin Cake regularly can maintain normal cholesterol levels in the blood, which has a positive effect on delaying aging.Crisp and Thin Cake is also known as "baby" because it contains a variety of nutrients, including vitamins A, B and protein, minerals, etc. It can protect the blood vessels, and can dispel wind and stop blood stasis. It is a common vegetable in families and can be eaten all year round.Green Onion: Green onion contains many volatile oils, which are released and have a special aroma.

It can remove the fishy smell of meat, so it is added to some dishes to remove the fishy smell and enhance the flavor.

Green onion extract has a significant sweating, clearing heat, and removing rash function. Its special aroma can stimulate the sweat glands and promote sweating.

It also has the effect of promoting blood circulation and relieving stomach discomfort.

Methods:

Main ingredients:

Eggplant about 500g, lean pork about 150g, fish about 100g, garlic 2 tablespoons,Celeryabout 1 tablespoon.Ingredients:Marinade 1: Salt, cornstarch each &teaspoon, water and oil each &teaspoon.2: Cornstarch, water each &teaspoon, black pepper a little.Seasoning: 1/2 cup of soup, 2 tablespoons of old vinegar, and sugar, salt each &teaspoon.

Methods:

1. Peel and slice the eggplant into thick strips, blanch in hot oil, and drain.

2. Cut the pork into fine strips, marinate with (1) for about 15 minutes.

Cut the fish into shreds, marinate with (2), blanch in hot oil, and drain.

3. Heat 1 tablespoon of hot oil in a pan, then stir-fry the pork and garlic until fragrant, then add the eggplant and fish, and add the seasoning, and cook until the sauce is thick, then serve.

Features:

Crisp and thin cake is:

Crisp and thin cake is a common

home cooking

dish, which is nutritious and delicious, and is suitable for all ages.Taste and nutritional value:Crisp and thin cake is:

Fragrant and rich in flavor, and tender and juicy.

Nutritional value:

Eggplant: 1. Protect the heart and anti-hemorrhage: Eggplant contains a lot of Vitamin P, which can enhance the adhesion between cells and strengthen the elasticity of capillaries, reduce the permeability and fragility of capillaries, prevent bleeding, and maintain normal function of the cardiovascular system.

In addition, Eggplant has the effect of preventing cancer and promoting the healing of wounds.

2. Anti-aging: Eggplant contains Vitamin E, which has anti-aging and anti-hemorrhage effects. Eating Eggplant regularly can maintain normal cholesterol levels in the blood, which has a positive effect on delaying aging.

Eggplant is also known as "baby" because it contains a variety of nutrients, including vitamins A, B and protein, minerals, etc. It can protect the blood vessels, and can dispel wind and stop blood stasis. It is a common vegetable in families and can be eaten all year round.Green Onion: Green onion contains many volatile oils, which are released and have a special aroma.It can remove the fishy smell of meat, so it is added to some dishes to remove the fishy smell and enhance the flavor.

Green onion extract has a significant sweating, clearing heat, and removing rash function. Its special aroma can stimulate the sweat glands and promote sweating.

It also has the effect of promoting blood circulation and relieving stomach discomfort.

Methods:

Main ingredients:Eggplant about 500g, lean pork about 150g, fish about 100g, garlic 2 tablespoons,Celeryabout 1 tablespoon.Ingredients:Marinade 1: Salt, cornstarch each &

teaspoon, water and oil each &teaspoon.2: Cornstarch, water each &teaspoon, black pepper a little.Seasoning: 1/2 cup of soup, 2 tablespoons of old vinegar, and sugar, salt each &

teaspoon.

Methods:

1. Peel and slice the eggplant into thick strips, blanch in hot oil, and drain.2. Cut the pork into fine strips, marinate with (1) for about 15 minutes.Cut the fish into shreds, marinate with (2), blanch in hot oil, and drain.

3. Heat 1 tablespoon of hot oil in a pan, then stir-fry the pork and garlic until fragrant, then add the eggplant and fish, and add the seasoning, and cook until the sauce is thick, then serve.

Features:frac14;Crisp and thin cake is:Crisp and thin cake is:frac14;Crisp and thin cake is a common

home cookingfrac14;dish, which is nutritious and delicious, and is suitable for all ages.

Taste and nutritional value:

Crisp and thin cake is:

Fragrant and rich in flavor, and tender and juicy.Cut the fish meat into strips, add the marinade (2), and drain after soaking in oil.

3. Sauté the fish strips with 1 tablespoon of hot oil, add minced garlic and chopped celery, then add the pre-soaked eggplant and fish meat, and cook with the seasoning until boiling.

4. Mix 2 teaspoons of water with cornstarch, pour into the eggplant, and stir until the sauce thickens and boils. Serve immediately.