Braised Treasures from Deer in Terrine

Casserole Lubao City JI cuisine innovative nourishing food. This dish uses the specialty parts of the specialty sika deer in Jilin, namely: deer whip, deer tendon, deer tail, tongue, ear, heart, blood, velvet and so on as the main ingredient, supplemented by special soup, made by boiling, stewing, steaming, steaming and other techniques. . It has a rich and fragrant, rich color, soft texture and great relief.