The producing institution: Chibi Jinqiao International Hotel
The producer: Peng Wanli
Ingredients: 750g of old hen, 750g of mandarin fish, 50g of lean meat, 50g of quail’s eggs, 50g of seahorse, 50g of chinese cabbages, 50g of horse hoof, 10g of wolfberry.
Taste description: the chicken soup is light and tasty, the dumplings are smooth and tender.
Cooking methods:1. clean the chicken,chop into big pieces, steam in the steam cabinet for one hour
2. kill and clean the mandarin fish, cut the fish into slices
3. chop the lean meat and horse hoof and season, use the fish slices and wrap dumplings
4. put the soup , dumplings , quail’s egg and seahorse in a soup bowl and steam in the steam cabinet for about 10 minutes
5. sprinkle some wolfberries in the soup.