Soft pocket long fish has a large pot of color and aroma. Each piece is the length of the adult index finger. With a pair of bamboo chopsticks, the two ends of the silk will be softly close together. The oily and fragrant simmering juice is all carried. Hot and snoring, the onion, garlic, squid and pepper are all coming together, only one addictive. If you don't see the real thing, you can't think of it. You can make the squid "soft pocket" like this.

This dish is one of the three flavors of Jiangnan. The fish body is silvery white, fat and delicious, refreshing and not greasy. The fish is simmered in Zhenjiang vinegar and ginger, and the taste is better.

"The bean flower does not need beans, the chicken does not see the chicken, the flower is not the flower." The chicken bean flower product is almost the same as the bean flower. The white one has a light yellow marinade, but it does not contain beans. It is rumored that this dish used to be a royal product in the palace. First, use a thick knife to slap the chicken chop, and you can't smash it. Then, together with the egg white, you can make this “chicken flower” that is unique in the world. The taste is light and smooth, and there is no chicken or bean flavor. It is really wonderful.