After blanching the pork belly, add onion, ginger, and Shaoxing wine to water and cook until 5 minutes cooked, then remove the blanched water;

Pour the sauce into a pot over low heat and simmer until thickened, pour in the fried pork neck to reduce the sauce, and sprinkle with knife-edge chili noodles;

Clean the yellow croaker, add an appropriate amount of 5 grams of Chubang Banquet cooking wine, green onions, ginger, Sichuan peppercorns, and salt to marinate for preparation;

6.Stir-fry the cut beauty pepper rings in oil, then add the cooked baby abalone, and sprinkle with Sichuan peppercorns before serving.Features of the dishes: Spicy and delicious, with novel shapes.

Cut the chicken legs into slices with a knife, add 100g of Chubang Banquet cooking wine and 5g of salt. Pour the marinated chicken legs into the water until cooked.

Mix ingredient B with water and ingredient A, put it on the fire and bring to a boil, then remove the ingredients and get the sauce; Soak 15 grams of seaweed vermicelli and cut into sections.

Kimchi Caviar:250g kimchi water, 2.6g seaweed gel, 1000ml mineral water, 6.5g calcium powderProduction Method:1. Fry the cooked scallops until both sides are golden;

Take ingredient A and microwave it over high heat, add 50 grams of Chubang chicken powder, mix the above ingredients evenly, then soak in cucumber segments and marinate for more than 10 hours;

Wash and cut 10 baby cabbage heads, remove the roots; Add 25 grams of Sichuan peppercorns and 150 grams of salt, marinate for 4 hours, rinse with water until there is no salt and drain;

Raw material:350g potatoes, 30g diced meat, 30g chopped sea rice/shrimp rice.Seasoning:Chubang Garlic Chili Sauce 30gProduction Method:1.