鳳尾蝦Also known as 'Butterfly Prawns' in some Chinese restaurants, these prawns are deep-fried in their shells with the tails still attached, which is decorative and makes them easy to handle. For best results, use raw king prawns or tiger prawn tails - these are usually sold headless and are grey in colour, turning bright pink-orange when they are cooked. Ideal for cocktails or finger-food
buffets, they can also be served as a starter course.
水晶肴肉Zhenjiang salted pork in jelly has over 300-years of history until now. People always take delight in talking about its delicious taste. However, this special dish came into being for a mistake.
松鼠鱖魚At Qing Dynasty, on a trip to the scenic spots of Yangzhou, Emperor Qianlong entered a restaurant named Songhe (Pine and Crane) Restaurant. Upon spying a carp on the establishment altar, he insisted on its being cooked and served to him. In ancient times, a fish laid on an altar was intended purely as a sacrifice to the gods and ancestors, and not for eating. But as Qianlong was the emperor, the waiter had no alternative but to negotiate the matter with the chef.
The chef resolved the matter by deciding to cook the carp head in the shape of a squirrel (songshu)壹the same pronunciation as the name of his restaurant (songhe),and so avoid the blasphemy of cooking a divine fish.
The dish was aromatic, its skin crisp and its meat tender, winning the emperor's compliments. The tale of the emperor eating fish in the Songhe Restaurant has been told ever since, and the dish is well known by virtue of its squirrel shape. Emperor Qianlong ate this dish at all festivals, and the chef later upgraded it by substituting a mandarin fish for a carp, and calling it Sweet and Sour Squirrel-shaped Fish.
我不是對的嗎？