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How to Make Pigeon Soup
Pigeons come in many varieties, such as homing pigeons, which were important communication tools in ancient times. There are also edible pigeons, often used as nourishing ingredients for soups. The method of making pigeon soup changes according to different needs, and the accompanying ingredients also vary accordingly. Consuming pigeon soup frequently can strengthen the body, beautify the complexion, and lower blood pressure.How to Make Pigeon Soup: Pigeon Soup with Chinese YamIngredients Preparation1 squab, 100g Chinese yam, an appropriate amount of wolfberries, 2 dangshen roots, a few black jujubes, 4g salt, 1 scallion, ginger slices, and an appropriate amount of cooking wine.Method1. Wash the Chinese yam and cut it into slices. Rinse the wolfberries, dangshen, and black jujubes and set them aside.2. Clean the squab and place it in a clay pot. Add water, bring to a boil, and skim off any foam.3. Then add cooking wine, scallions, ginger, wolfberries, black jujubes, and dangshen. Bring to a boil over high heat.4. Reduce the heat to low and simmer for about 1 hour. Add the Chinese yam and cook until tender. Season with salt before serving.TipsIf handling Chinese yam irritates your skin, you can leave the skin on or wear gloves.How to… -
How to Make Stewed Pigeon Soup
Many people are familiar with pigeons; in ancient times, homing pigeons helped convey messages for people. Of course, pigeons are also a type of bird that people raise and eat regularly. Generally, you can find them at the poultry stalls in farmer's markets. Since pigeon meat is rich in nutrients and can help prevent certain diseases, people often stew pigeon soup.How to Make Assorted Stewed Pigeon SoupIngredients PreparationOne pigeon, one piece of yam, 2-3 black mushrooms, two button mushrooms, 6-7 quail eggs, an appropriate amount of ginger slices, an appropriate amount of large scallion sections, an appropriate amount of cooking wine, six red dates, a small amount of wolfberries, one slice of angelica, two slices of astragalus.Method Steps1. Clean the pigeon, place it in boiling water, add some cooking wine to remove blood, take it out, and clean it again. 2. Put ginger slices and scallion segments into a wok, then stir-fry the pigeon briefly. 3. Transfer the pigeon to a casserole pot, add angelica, astragalus, wolfberries, and red dates, then simmer over low heat for 1.5 hours. 4. Peel the yam and cut it into pieces; soak the black mushrooms until they soften; boil the quail eggs, then peel… -
Comprehensive Guide to Shrimp and Winter Melon Soup
The weather is gradually getting hotter, and the taste of summer is approaching. It's time to learn a few recipes for cooling and detoxifying soups to enjoy during dry and hot days. Today, let's start with several ways to prepare Shrimp and Winter Melon Soup. Method One: Shrimp and Winter Melon Soup Ingredients: Winter melon, dried shrimp, oil, salt, scallions, ginger, monosodium glutamate (MSG). Steps: 1. Wash the winter melon, peel it, and cut it into pieces. Soak the dried shrimp in water. 2. Heat oil in a pan, add scallions and ginger to stir-fry until fragrant, then add the dried shrimp and stir-fry. 3. Add the winter melon slices, MSG, salt, and the water used to soak the shrimp, stir to mix evenly. 4. Add an appropriate amount of hot water, bring to a boil, and cook until the winter melon is tender and soft. Method Two: Shrimp and Winter Melon Soup Ingredients: Winter melon, dried shrimp, eggs, coriander, salt, sesame oil, scallions, ginger, peanut oil. Steps: 1. Wash the winter melon and slice it; soak the dried shrimp in water. 2. Heat a pan, pour in peanut oil, once hot, add scallions and ginger to stir-fry, then add… -
How to Make Clam Dumpling Soup
The flesh of clams is incredibly fresh and delicious, often referred to as the "Number One Fresh Delicacy in the World," which speaks volumes about its taste. Sometimes a simple bowl of clam soup may not satisfy everyone's cravings; that's when clams meet dumplings. Here’s how to make Clam Dumpling Soup.Method 1 for Clam Dumpling SoupIngredients:Flour, eggs, clams, garlic, chopped green onions, sesame oil, salt, chicken powder, white pepper powder.Steps:1. Clean and remove the meat from the clams and set aside.2. In a hot oiled pan, sauté the chopped green onions and garlic, then add water and bring to a boil.3. Mix water into the flour to form dumplings.4. After the water boils, add the dumplings and gently stir, then add the clam meat and cook until it boils again.5. Pour in beaten eggs, sesame oil, white pepper, salt, and chicken powder to taste.Method 2 for Clam Dumpling SoupIngredients:Clams, flour, leeks, salt, sesame oil.Steps:1. Wash the clams and boil them in water. Remove the clams and discard the shells.2. Return the shelled clams to the water used for boiling.3. Wash and cut the leeks into sections. Mix small dumplings by adding water to the flour.4. After the water boils, add… -
How to Make Dry Pot Shrimp
The dry pot is a cooking method that, compared to hot pots and soup pots, has less broth, is stir-fried, and has a strong flavor. It originated in the Sichuan-Chongqing region and is one of the classics of Sichuan cuisine. Among them, famous dishes like dry pot duck feet and dry pot rabbit are highly ordered in many dry pot restaurants. However, today we will introduce another type of dry pot dish: how to make dry pot shrimp.How to Make Spicy Dry Pot ShrimpIngredients PreparationShrimp, potatoes, 1 large scallion, 1 green pepper, spicy sauce, dried chili peppers, ginger and garlic, and an appropriate amount of Sichuan peppercorns.Steps1. Chop the scallions and celery into segments, cut the dried chili peppers into pieces, and mince the ginger and garlic.2. Remove the intestinal vein from the shrimp, wash them, and marinate them with salt, soy sauce, and cooking wine for a while.3. Fry the cooked potatoes in oil until they resemble French fries.4. Fry the shrimp in oil and then remove them.5. Stir-fry all the vegetables except the potatoes in a pan and then remove them.6. Heat up more oil in a pan, turn to low heat, add three tablespoons of chili sauce… -
Baqi Lamb Soup Recipe Collection
When it comes to eating, I can definitely be considered a foodie. I'm particularly fond of Baqi lamb soup and have always been thinking about finding the time to have it again. However, after learning how to make Baqi lamb soup, I started making it myself to satisfy my craving for it. Characteristics of Baqi Lamb Soup Baqi lamb soup has a history of over 300 years, making it a time-honored dish. It is made from healthy mountain goats using special techniques, combined with a variety of Chinese herbs and a secret family recipe. The soup goes through ten steps of meticulous preparation to ensure that it is neither fishy nor greasy but rather deliciously flavorful. Moreover, it is known for its health benefits, such as nourishing yin and kidneys and supporting the stomach and spleen, making it a famous specialty snack. How to Make Baqi Lamb Soup Ingredients: Lamb meat, soy sauce, vinegar, salt, ginger, scallions, Sichuan pepper, fennel seeds. Steps: 1. Clean the lamb meat and cut it into small pieces. Wash the scallions and cut them into sections; wash the ginger and cut it into chunks. 2. Place the lamb in a pot and blanch it briefly,… -
Ways to Eat White Radish
Radish soup is a particularly stomach-nourishing food, and even those without gastric problems can benefit from drinking more radish soup. There are so many foods that we can stew with radishes in our daily lives, and today the editor will introduce you to a collection of white radish soup recipes! How to Make Carp and White Radish Soup Carp and White Radish Soup Ingredients Preparation Carp, white radish, salt, vinegar, chicken seasoning, green onion, ginger, vegetable oil. Method Steps 1. Slice the white radish thinly, cut the green onion into small pieces, and slice the ginger thinly. 2. Add an appropriate amount of oil to a wok, once hot, add the green onion and ginger to stir-fry until fragrant. 3. Place the carp in the pan, after one side turns golden, flip the fish over and fry the other side until golden, then add an appropriate amount of water. 4. Boil on high heat until the broth turns milky white, then reduce to medium heat. When the liquid reduces to two-thirds of its original volume, add the white radish. 5. Once the white radish has cooked to your desired softness, season with salt and green onions before serving. Tips 1.… -
One Soup, One Tea, and One Acupoint to Help Restore Eye Health
Most people today cannot live without electronic products; they cannot work without computers or live without smartphones and tablets. This has led many to worry about their eye health. The "Yellow Emperor's Classic of Internal Medicine" states that "the essence of the five zang and six fu organs all converge in the eyes." Our ability to see depends on the nourishment provided by the essence of these organs. The liver is associated with the eyes, and the function of the eyes requires the nourishment of liver blood. Insufficient liver blood can cause dryness, irritation, fatigue, and a dull appearance in the eyes. Similarly, excessive use of the eyes will inevitably deplete liver blood, exacerbate eye discomfort, and cause premature aging of the eyes. Remember the following one soup, one tea, and one acupoint, which can help restore the health and brightness of your eyes.Pork Liver and枸杞 SoupIngredients: 100g of fresh pork liver, 15g of枸杞 berries, 5g of Rehmannia root (prepared), an appropriate amount of ginger threads, salt, oil, starch, etc.Preparation: Rinse the pork liver thoroughly under running tap water, then soak it in a basin for one hour to remove residual blood. Blanch the pork liver in boiling water, slice… -
Spring Festival New Year’s Eve Dinner: Young Pigeon and Goji Berry Soup
Young pigeon and goji berries are two nourishing ingredients. Goji berries can be found in many types of soups. The young pigeon and goji berry soup made with these two ingredients has the effects of nourishing kidney energy, treating physical weakness, fatigue, dizziness, and soreness in the lower back and knees.Click to view more:Spring Festival New Year's Eve DinnerTianma Young Pigeon and Goji Berry SoupIngredients PreparationPigeon, salt, ginger, cooking wine, Tianma, goji berries, green onions.Method Steps1. Clean the pigeon, add cooking wine and ginger slices, then blanch in boiling water and rinse clean;2. In a stew pot, add an adequate amount of cold water, ginger slices, Tianma, green onion sections, and the pigeon;3. After bringing to a boil over high heat, reduce to low heat and slowly simmer until the pigeon is tender and falling apart, then sprinkle in the goji berries;4. Add salt for seasoning, then simmer for another 15 minutes or so.TipsThe time required to stew the pigeon until it is tender depends on the size and age of the pigeon; the older the pigeon, the longer the cooking time needed.Houtou Young Pigeon and Goji Berry SoupIngredients PreparationYoung pigeon, houtou mushroom, water, warm water, chicken broth, ginger, green… -
How to Make Winter Melon Soup
Winter melon soup is a very nourishing dish. When paired with mutton, pork ribs, and the like, its nutritional value becomes even richer. Not only is winter melon affordable and of good quality, but the soup made from it also has a refreshing taste and beautifying effects on the skin, making it a favorite among many women as a beauty-boosting delicacy.Nutritional Value of Winter Melon SoupWinter Melon Soup1. Winter melon is rich in vitamin C and potassium salts, which have diuretic and swelling-reducing effects.2. Winter melon contains dicarboxylic acid, a substance that can inhibit the conversion of sugars into fats, making it one of the best ingredients for those looking to lose weight.3. Given the refreshing taste of winter melon, it's not hard to guess that it also has heat-clearing and summer-cooling effects. Being cool in nature, it is an essential dish for summer, and regular consumption can help with tonifying the spleen and beautifying the complexion, as well as relieving coughs and soothing phlegm.Clam and Winter Melon SoupClam and Winter Melon SoupIngredients PreparationMain Ingredients: 1000g winter melon, 400g clams. Seasonings: 1 teaspoon salt, 5 slices ginger, 2 green onions.Preparation Method1. Soak the clams in lightly salted water to let…- 11
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How to Make Large Bowl Cauliflower
Cauliflower, also known as flower cabbage, is a variant of cabbage and is rich in B vitamins and vitamin C. There are many ways to prepare cauliflower, such as stir-frying, boiling, making soup, or serving it cold. Large Bowl Cauliflower is one of the more common ways to prepare this vegetable.How to Make Home-Style Large Bowl Cauliflower【Home-Style Large Bowl Cauliflower】Ingredients:Cauliflower, small red chili peppers, garlic, scallions, oyster sauce, salt, oil【Home-Style Large Bowl Cauliflower】Steps:1. Break the cauliflower into uniform florets and soak them in salt water for a moment.2. Crush the garlic cloves, slice the small chilies diagonally, and cut the scallions into inch-long segments.3. Blanch the washed cauliflower florets briefly in boiling water, then drain.4. Heat an appropriate amount of oil in a wok, add the garlic and small chilies, and stir-fry until fragrant.5. Add the cauliflower to the wok and stir-fry evenly.6. When the cauliflower starts to dry out, add oyster sauce and salt, stir-fry evenly, then add the scallion segments and mix well before removing from heat.How to Make Carrot Large Bowl Cauliflower【Carrot Large Bowl Cauliflower】Ingredients:Carrots, cauliflower, scallions, green and red bell peppers, chicken bouillon, salt, minced garlic【Carrot Large Bowl Cauliflower】Steps:1. Break the cauliflower into uniform florets and… -
Oyster Soup
Oysters, also known as sea lice or in some places as oysters, are a common ingredient in many roadside stalls and barbecue restaurants where grilled raw oysters are served. Those who have tasted them know how deliciously fresh oysters can be. Adding oysters to soups can greatly enhance their flavor. Below are several recipes for oyster soups. Oyster Soup: Oyster Tofu Soup Ingredients: 250g of oysters, half a pound of tofu, spring onions, ginger, an appropriate amount of salt, white pepper powder. Instructions: 2. In a pot, add an appropriate amount of water, tofu cubes, spring onions, and ginger, then season with salt and bring to a boil; 3. After the water boils, add the oysters and then season with an appropriate amount of white pepper powder. Tips: Turn off the heat once the soup comes to a boil after adding the oysters. Oyster Soup: Oyster Vermicelli Soup Ingredients: 10 oysters, an appropriate amount of crab sticks, Japanese tofu, a small bunch of Chinese flowering cabbage, and vermicelli. Instructions: 1. Rinse the oysters under cold water, cut the crab sticks into small pieces, and wash the Chinese flowering cabbage; 2. In a pot, add sesame oil, then add an appropriate… -
Pigeon Soup Recipes
The pigeon, a common bird, played an important role in ancient times as a messenger. Utilizing the pigeon's homing ability to transmit messages, pigeon breeding is now widespread, and edible pigeons can be purchased at most markets. Pigeons are typically used for making soup, as it is believed that pigeon soup has excellent therapeutic effects and nourishes the body. There is even a saying that "one pigeon is better than nine chickens." Selecting Good Pigeons Old pigeons are very fragrant but hard to cook until tender. For tonics, 30- to 45-day-old squabs are generally used. When selecting, look for those with yellow down feathers that have not completely shed, and check for meat by feeling the chest. If the breastbone is too prominent, there is likely little meat. Additionally, ensure the pigeons are lively and energetic, with a larger front and smaller rear, and a pure color. Pigeon Soup Recipes – Cordyceps Flower and Chinese Yam Pigeon Soup Ingredients: 2 pigeons, 50 grams of Chinese yam, 10 grams of cordyceps flower, 20 grams of adzuki beans, 10 grams of barley, salt to taste. Method: 1. Prepare the pigeons and rinse them clean; 2. Rinse the Chinese yam, adzuki beans, cordyceps… -
How to Make Tomato Ox Tail Soup
The Tomato Ox Tail Soup is a delicacy made by cooking tomato with chopped ox tail. Not only is the Tomato Ox Tail Soup appetizing in color, aroma, and taste, but it also has high nutritional value and can help nourish the body. It is a preferred soup for winter meals.Method One of Making Tomato Ox Tail SoupIngredients Preparation1 ox tail, 500 grams of tomato paste, 100 grams of sugar, 20 grams of fine salt, a small amount of monosodium glutamate, 1 onion, 150 grams of carrot, 2 bay leaves, 200 grams of flour sauce, 150 grams of boiled turnip, 150 grams of canned peas, a small amount of celerySteps for Making Tomato Ox Tail Soup1. Remove the hair and miscellaneous items from the ox tail and wash it clean. Chop the onion and carrot; pick, wash, and cut the celery into segments.2. Place about 6,000 grams of water in a pot, add the ox tail, and boil on high heat. Then reduce to low heat, removing foam and other impurities. Add the onion, celery, carrot, and bay leaves and cook for 2-4 hours. Remember to replenish water as needed to maintain 4,000 grams of broth, continually skimming off the… -
Winter, Several Teas Suitable for Boiling
Winter weather is cold and cool, making it the perfect time to boil a pot of tea. Enjoy the smooth warmth of the tea soup while also bringing a touch of warmth to the cold winter. What teas are suitable for boiling in winter? Let’s take a look... Dark Tea (Hei Cha) Dark tea is a post-fermented tea, using relatively coarse and mature leaves that undergo a long fermentation process, resulting in a rich aroma and robust flavor, with a dark brown tea soup. Dark tea can be steeped or boiled. The excellent adsorption properties of clay tea wares help eliminate impurities that may form during fermentation and storage, further enhancing the aged aroma of the dark tea. Additionally, the rugged and atmospheric nature of clay ware complements the dark tea’s simple and profound character, aligning well with its deep-aged charm. The coarser leaves of dark tea require boiling to release their functional components for better absorption by the body. The sweet, smooth taste after boiling is unforgettable. Citrus Pu'er Tea (Gan Pu Cha) Last year, Citrus Pu'er Tea, particularly the Little Green Tangerine variety, became incredibly popular. Combining the fresh zest of little green tangerines with the mellow richness… -
The Method of Making Cangshu Mutton
Today, we're going to talk about Cangshu Mutton, a dish with high renown and is a famous Han Chinese snack in Jiangsu Province. Its long history and the characteristics of its delicious taste, rich aroma make it unforgettable! Let's delve deeper into this dish! Varieties of Cangshu MuttonThe main ingredient for Cangshu Mutton is freshly slaughtered goat meat. It is primarily available in four varieties: braised mutton, mutton soup, mutton cake, and red-braised mutton. These are prepared using traditional unique cooking techniques. The white-braised version has a milky-white broth, a rich aroma, and the meat is tender yet not falling apart, with a texture that is neither dry nor greasy, making it truly unforgettable and highly favored. Nowadays, there are over 30 different varieties to choose from.The Method of Making Cangshu MuttonIngredients PreparationMutton, salt, sheep stomach, sheep liver, scallions, garlic, vinegar, chili sauce, ginger.Cooking Steps1. First, clean the mutton, sheep stomach, and sheep liver, then cut them into chunks or slices. Wash the garlic and smash it soft, wash the ginger and slice it into large pieces.2. Place the mutton in a pot and use a strong fire to bring the water to a boil, skimming off the oil foam… -
Pigeon Soup Recipes Collection
In China, there is a tradition of making nourishing soups for health benefits. In this comprehensive guide to soup recipes, we have already covered soups made from ingredients like pork ribs, pig's trotters, chicken, and duck. Today, we continue with the section on pigeon soup recipes.Pigeon Soup Recipe: Matsutake and Sea Cucumber Pigeon SoupIngredients:1 pigeon, 10 slices of matsutake mushrooms, 3 rehydrated sea cucumbers, 3 ounces of loin meat, 4 dried figs, 5 slices of ginger, 2 tablespoons of rice wine, and salt to taste.Instructions:1. Rinse the matsutake mushrooms under running water and soak them in cold water until soft; set aside. 2. Clean the pigeon and the loin meat and blanch them to remove any impurities. 3. Cut the pigeon and loin meat into large pieces, rinse them under warm water, and place them in a clay pot. 4. Add the water used to soak the matsutake mushrooms along with the mushrooms themselves, dried figs, rice wine, and ginger slices. Pour enough hot water over the ingredients so that it covers them by about 1 inch. 5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for two hours. Add the… -
How to Make Seaweed and Pork Rib Soup
When it comes to seaweed and pork rib soup, it's already a household name and a commonly made soup in families. Do you know how to make seaweed and pork rib soup, how many ways there are, and how to make it so that it's richly fragrant and leaves a long-lasting aftertaste? Let's learn a few different methods together.Method One for Seaweed and Pork Rib SoupIngredients Preparation300 grams of pork ribs, 100 grams of seaweed, an appropriate amount of green onions and ginger, salt, and cooking wine.Steps1. Soak the seaweed until it's soft, then cut it into rectangles.2. Cut the green onion into sections and slice the ginger. Set them aside.3. Clean the pork ribs, then blanch them in boiling water before washing them again with warm water.4. In a stew pot, add one liter of water, the pork ribs, green onion sections, ginger slices, and an appropriate amount of cooking wine. Bring to a boil over high heat.5. Skim off any scum, then simmer for half an hour.6. Add the seaweed pieces, and after another hour, add more green onion sections, ginger slices, and salt to taste.TipsAfter blanching the pork ribs, wash them with warm water, and also use…- 12
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Tong Liya Captivates in Traditional Hanfu at the Majestic Longmen Grottoes in Luoyang
Spring in Luoyang offers countless reasons to visit: feel the breeze by the Luo River, admire the late-blooming peonies, savor the street-side beef soup, and perhaps even encounter a celebrity. Not long ago, Tong Liya visited Luoyang, where she witnessed the millennia-old charm and blooming vitality of the city. When actress Tong Liya encounters the ancient capital that thrived through thirteen dynasties, what breathtaking scenes unfold? The April issue of "National Geographic Traveler," themed "Blossoming Luoyang," has the answer. As night descends and the lanterns glow, the Longmen Grottoes light up with the brilliance of three thousand lamps, merging light and shadow art with the cave sculptures and natural scenery into a dazzling visual feast. Each moment in Luoyang's millennia-old history, from its landscapes to its cultural treasures, has traversed the passage of time to reach us today. Late at night, as boats glide past the Longmen Grottoes, fluttering garments and shimmering reflections on the water tell the city's thousand-year story. Over the 5,000-year stretch of civilization, Luoyang has witnessed countless ebbs and flows, while peonies have intertwined with the city's history like silent witnesses, narrating the brilliance and splendor of Luoyang's past through their beauty. Every April and May,…- 11
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Hejun Eight Bowls
In Hejun, a city in Henan Province, weddings, funerals, and other important events are often celebrated with the traditional Eight Bowls feast. This banquet is typically served on an eight-legged table, featuring ten plates, eight bowls, and two soups, offering both delicious taste and appealing presentation. The traditional Eight Bowls consist mainly of four meat dishes and four vegetable dishes. Name Hejun Eight Bowls Category Specialty Cuisine Origin Henan Province - Hebi City - Hejun County In Hejun, the Eight Bowls feast is commonly used for celebrations such as weddings, funerals, and other important events. A traditional eight-legged table is adorned with ten dishes and eight bowls, along with two soups, which are both tasty and visually pleasing. The traditional Eight Bowls have been known for their affordability and ease of preparation, evolving over centuries through the refinement of chefs. By the end of the Qing Dynasty (Ming-Qing period), during which the food industry experienced unprecedented prosperity, the Eight Bowls were part of the "Lower Eight Treasures" category within the renowned "Full Han Banquet." Historical records state that during festivals, ceremonies, weddings, and other occasions, wealthy families often invited guests with this feast. In the past, the Eight Bowls incorporated… -
Old Beijing Tea Soup
The tea soup is a traditional snack in Beijing, with its origin dating back to the Ming Dynasty. It gets its name from the way it is prepared, by pouring hot water over it like tea, hence the name "tea soup". Name Old Beijing Tea Soup Category Specialty Delicacy Origin Beijing, Dōngchéng District The tea soup is a traditional snack in Beijing, with its origin dating back to the Ming Dynasty. It gets its name from the way it is prepared, by pouring hot water over it like tea, hence the name "tea soup". There are mainly two types: Beijing tea soup and Shandong tea soup. The tea soup is made using a large copper kettle. After boiling the water, the kettle whistles as steam escapes from beside the lid. The tea soup maker holds a bowl in one hand and lifts the kettle with the other, tipping it so that the boiling water flows into the bowl, filling it up instantly. The main ingredients are glutinous rice flour (high-gluten millet flour), millet flour, brown sugar, white sugar, green threads, red threads, sesame seeds, walnut kernels, mixed fruit preserves, raisins, sweetened red bean paste, and pine nuts. Boiling water is…- 14
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Jingjiang Crab Roe Soup Dumplings
The Jingjiang Crab Roe Soup Dumplings have a history of nearly two hundred years. With continuous improvements in their production techniques and recipes, these dumplings are renowned for their paper-thin skin that can be easily punctured, their delicious taste, and their health benefits. They are widely favored by food connoisseurs across the country. The dumplings already enjoyed a high reputation during the Ming and Qing dynasties. Name: Jingjiang Crab Roe Soup Dumplings Category: Special Cuisine Origin: Jiangsu Province - Taizhou City - Jingjiang City The Jingjiang Crab Roe Soup Dumplings have a history of nearly two hundred years. With continuous improvements in their production techniques and recipes, these dumplings are renowned for their paper-thin skin that can be easily punctured, their delicious taste, and their health benefits. They are widely favored by food connoisseurs across the country. The dumplings already enjoyed a high reputation during the Ming and Qing dynasties. Their distinctive features include paper-thin skin that can be easily punctured, exquisite production, beautiful appearance, and unique way of eating. The ingredients for making the dumplings are carefully selected, with crab roe and meat as the filling and original-flavored chicken broth as the soup. The production technique is superb. Foreign… -
Bitter Herb Soup
Bitter herb soup is one of the traditional snacks in Xinluo, Longyan, Fujian, and can be found in stalls throughout the area, featuring a distinct local character with medicinal properties to prevent and treat illnesses. Authentic bitter herb soup has a bittersweet taste, a dark color, and a slightly peculiar aroma. NameBitter Herb Soup CategorySpecialty Cuisine OriginFujian Province - Longyan City - Xinluo District Bitter herb soup is one of the distinctive snacks in Xinluo, Longyan, Fujian. Not only does it have a unique local flavor, but it also possesses medicinal properties that can prevent and treat illnesses. Bitter herb, also known as Crepidiastrum lanceolatum, has a cold and bitter nature. Its functions include clearing heat, detoxifying, purging fire, and reducing swelling. It can be used to treat constipation and dysentery.The bitter herb, also known as Crepidiastrum lanceolatum, has a cold and bitter nature. Its functions include clearing heat, detoxifying, purging fire, and reducing swelling. It can be used to treat constipation and dysentery. During summer and autumn when the climate is dry, locals enjoy having bitter herb with large intestine in a dish called "eating cool." The soup has a dark color, a slightly peculiar aroma, but an unusual…
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