There were relatively few types of dishes in the Tang Dynasty. The common vegetables were winter amaranth (okra) and scallions (Allium chinense), which were widely grown and eaten by people in the Tang Dynasty. Cabbage was also grown, but it was not a mainstream ingredient. Other common vegetables were woad cabbage and spinach, but they were not common. The people of the Tang Dynasty liked to eat chives, and chives were also mentioned in the poems of that time. In addition, the people of the Tang Dynasty also liked to eat delicacies such as roasted tail banquets, meat pies, soup cakes, roasted mutton, and fish slices. In general, there were relatively few types of dishes in the Tang Dynasty. Winter amaranth and scallions were the main vegetables.
Calabash chicken was a famous dish from the Tang Dynasty. It originated from Xi'an, Shaanxi Province. Its production process was cumbersome. It needed to go through three steps: boiling, steaming, and frying. At the same time, it also needed to add a variety of seasonings to marinate in order to maintain the shape of the chicken. The calabash of the calabash chicken referred to the watermelon calabash, and its shape was unique. The calabash chicken was rated as one of the top ten classic dishes in Shaanxi Province.
There were many types of dishes in Mala Tang, but the search results did not mention the specific names of the 60 dishes. Therefore, I don't know the names of the 60 dishes of Mala Tang.
Tang Palace's top ten signature dishes included Tang Palace Gold Award Pigeon, Tang Palace Roast Goose Emperor, Black Pepper Baked Lobster, Black Truffle Baked King Crab, Apricot Fragrant Crispy Squid, XO-Sauce Jade Vermicelli, Thick Potato Silver Codfish Stew, Black Truffle Sauce Braised Ginseng, Soup Chicken Pork Wings, and Nourishing Stewed Conch. Among them, the Golden Award Pigeon of the Tang Palace was one of the most popular signature dishes. It was famous for its alluring color and tender meat. This dish had already won many awards such as a famous Chinese dish, a famous Shanghai dish, and a top 100 signature dish. Thousands of crispy pigeons were sold every day in the Tang Palace. The meat was tender and smooth, and the skin was crispy and the bones were crispy. One could not help but want to take a bite. Other than squab, the other signature dishes also had their own unique characteristics and flavors, such as Roast Goose Emperor, Black Pepper Baked Lobster, and so on. These signature dishes made Tang Palace a popular Cantonese restaurant.
Picking up food was the act of using chopsticks or other tools to pick up food from the plate and put it into your mouth. This was a common social etiquette that could express friendliness and respect. Picking up food could be an interaction between family members, friends, or familiar people, or it could also be an interaction between a guest and a host on a formal occasion. The specific meaning and motivation of picking up food may vary according to culture, region, and personal habits. In some cases, it could be seen as an ambiguous behavior for a boy to pick up food for a girl, expressing his affection for the girl. However, the meaning and interpretation of this behavior may vary from person to person.
I recommend the book "He Regrets After Getting Out of Prison". The protagonist, Xin Yi, was the descendant of a bandit. He was imprisoned for six years because he was wrongly accused. After he was released from prison, his wife left him, and his sister-in-law and nephew also lived a hard life. He had done extreme things to make a living. The book was a short story with a thrilling plot. I hope you like this fairy's recommendation. Muah ~😗
The dish was a dish with vegetables as the main ingredient, usually a cold dish. It could be made from a variety of vegetables, tofu, beans, or seafood. The specific ingredients of the dish could vary according to personal preferences and the changes of the season, but generally included cucumbers, bean sprouts, bean skins, bitter gourd, water chestnuts, celery, coriander, and other vegetables, as well as tofu, beans, and seafood. The seasonings usually included chili oil, pepper oil, pepper powder, garlic, soy sauce, balsamic vinegar, salt, sugar, etc. These seasonings could bring spicy, numb, sour, and sweet taste to the dishes. The process of making the dish was relatively simple. Generally, the ingredients were shredded, sliced, or cut into sections. Then, the seasonings were mixed evenly. Finally, the seasonings and ingredients were mixed evenly.
There were many pronunciations for picking up vegetables. The pronunciations for picking up vegetables could be "niān","nyan","jia", and "jian". Among them, the Sichuan dialect would say "niān cai", while other regions might say "jian cai." The specific pronunciation may vary according to the region and dialect.
The vegetables were also called round lettuce, ball lettuce, and western lettuce.
Enamel plates were used in laboratories and chemical industries. Enamel plates came in different sizes, colors, and materials. Brands like Tupperware and Sky Top offered white porcelain plates. In addition, there were other brands such as Time Alley, Hong Kong, and Muurla that also offered porcelain plates. The price and sales volume of the porcelain plate may vary according to the brand and specifications. According to the information provided, the price of the porcelain plate ranged from 2.59 yuan to other prices not mentioned. For the specific specifications and functions of the porcelain plate, please refer to the detailed description of the relevant product.
The following conclusion: There were many ways to cook vegetables, such as stir-fried chicken breast with broccoli and mushrooms, stir-fried beef with celery, stir-fried cabbage, etc. The specific methods included preparing the ingredients, marinating the meat, heating the pot and adding oil, stir-frying the chopped onions and garlic, and other steps. However, because the search results provided did not provide detailed steps and ingredients, it was impossible to give an accurate answer.