Scald the scallops in soup stock , tear into pieces 水发干贝用毛汤汆后撕成丝
2.
Scald the scallops in soup stock , tear into pieces 水发干贝用毛汤汆后撕成丝
3.
Cut the mushrooms in two , stew in soup stock with bamboo shoots 口蘑一片为二，与冬笋用毛汤汆过
4.
Put the above into boiling water less one minute 将虾仁、鱿鱼、胡萝卜粒用开水汆一下，捞出待用。
5.
Compare with the little shrimp , cuan bairou more like a big monster 跟小虾米比较起来，汆白肉就像是一只大怪物！
6.
Boiled crucian carp with clam 蛤蜊汆鲫鱼
7.
Cut the ham and dried mushroons into strips . scald the vegetable hearts , drain on a sieve 火腿香菇切丝，菜心汆一下捞出沥水
8.
Cut the wild chicken meat into thin slices , smear with egg white , scald thoroughly 飞肉切薄片，用蛋清糊上浆，下开水锅汆透捞出
9.
Slice thinly the whelk meat , scald , stir in shaoxing rice wine . slice the mushrooms and bamboo shoots 海蚌治净片成两片，下60温水中汆至5成熟捞出，剔膜用料酒抓匀
10.
Typical dishes are buddha - jumping - over - the - wall , flaked spiral shell lightly pickled in rice liquor , mussels quick - boiled in chicken broth 代表菜有佛跳墙淡糟香螺片鸡汤汆海蚌等。
