Peng Zu ying Wei Yan

Peng Zu, whose surname is Qian Ming and his surname is Keng Diyao, is the originator of the way of keeping in good health in China and the forerunner of cooking. Ying Wei means Ying Qi and Wei Qi, which are produced by the essence of food and water. Yingqi camp is in the blood, nourishing the whole body acupuncture points; Wei Qi runs outside the blood vessels and has the functions of defending the body and resisting the invasion of foreign evils, hence the name. Peng Zu Yingwei Banquet inherits Peng Zu's health-preserving thinking, develops Peng Zu's medicated diet and guides health-preserving techniques, and absorbs the essence of Taoist diet culture, giving Peng Zu cuisine a new cultural connotation. There are three kinds of catering banquets in Peng Zu, each with more than 20 dishes and pasta, and more than 60 dishes have been developed. Take one of them as an example: eight cold dishes, four dried fruits, four side dishes, eight hot dishes, one soup, four snacks and one fruit plate. Cold dishes are represented by fried pine nuts, shrimp in sugar trough, fried cicadas, etc. Representatives of hot dishes are fried fish fillets with crab roe, stewed crucian carp with mica, braised chicken with minced horn, roasted mutton with golden jade, sweet and sour fish with Huai Yi, and shredded ginkgo. Soup soup or eel spicy soup; The dim sum is represented by Pengcheng scallion cake, Chinese word crisp and two-color chaos. The Peng Zu Camp Feast developed by Pengcheng Hotel is a great contribution to the Chinese nation's food culture.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)