And the snowflake crab bucket cooked by Mo Xun with crab roe from sea crab as the main ingredient also attracted the attention of diners.

To cook this delicacy, you need to brush the crab shells inside and out in advance, boil them in a pot of boiling water, remove them, dry them, and arrange them on a plate with their shells facing down for later use.

Then, beat the egg whites into a frothy shape, put them on a plate smeared with lard, make 12 snowflake stacks, garnish them with small diamond-shaped cooked ham slices and coriander to make small flowers, and steam them in a basket to take them out.

Heat the wok on the fire, add an appropriate amount of lard to heat, add shredded green onions, minced ginger and diced pork fat, put in crab powder and stir-fry gently, add an appropriate amount of Shao wine, fresh soup, salt, sugar and burn thoroughly, add water starch to thicken, pour lard and evenly, sprinkle pepper out of the pot, divide into the shell, and put snowflakes on it.

Put an appropriate amount of chicken broth and an appropriate amount of salt in the wok. Boil the soup, add water starch and stir well to form a glass shape, add lard and stir well, and pour it on top of the snowflake crab bucket.

Soon, one after another delicacies were served.

Wang Fatzi's sour and hot fish skin has a sour, hot and crisp taste, thick fish skin, elastic teeth, and because it is rich in collagen, it has the effect of beautifying and nourishing the skin, and is loved by ladies.

Of course, for men, this sour and spicy dish is also a delicious and tempting accompaniment to wine.

The stewed yellow croaker cooked by Cai Youyou was also well received.

The unique, garlic cloves-like meat of yellow croaker has a delicate and tender taste, thick meat with few spines, and is delicious, and there is no fishy smell when processed.

The delicate and fatty flavor of the fish will leave the diners with a taste of the sweet and sweet taste that will be awakened by the plump and juicy thick fish, and the more you chew, the more fragrant the sweet and delicious taste.

The snowflake crab bucket cooked by Mo Xun uses the crab shell as a container, which is filled with stir-fried crab roe and decorated with egg whites as white as snow, which can be called full of color and flavor, and is very popular with diners.

The white crab meat, the meat is delicate, like clotted fat, delicious, nutritious, fragrant but not greasy, and makes people have endless aftertaste.

Moreover, this dish is easy to eat, and there is no need to spend time and laboriously peeling the crab shell on the table.

Another dish cooked by Cai Youyou, the fish fillet dregs, is also sought after by diners.

The deliciousness of the fish is completely locked in by the starch paste wrapped in the outer layer, which is charred on the outside and tender on the inside, plump and delicious, with the unique sweet taste of fresh fish, which completely conquers the taste buds of diners.

Moreover, the fish fillets cooked by Cai Youyou are processed very carefully, and there is not a single fish bone in the fish, so even the elderly and children can eat it with confidence.

On Mr. Bi's side, he ate a piece of rotten fish fillet for a while, and picked up a snowflake crab bucket for a while, and he was very happy to eat.

At this time, the old man suddenly looked at the tray in the hand of the hotel waiter who came from the direction of the kitchen, and even his eyes were straight!

"What's that? I'm going to eat that dish too! The old man looked at it like a child, drooling, and pointed to the delicacies in the tray.

A waiter from the hotel hurriedly stepped forward and enthusiastically introduced to the old man: "That's the baked rice with sea crab and ham cooked by our Xueba chef Cai Youyou Cai!" ”

"Sea crab ham baked rice, or Cai Youyou?!"

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