What is the surname Wang of the third generation of Li family cuisine?

Li Jiacai was the private kitchen of the descendants of Li Zijia, the Minister of the Interior, during Tongzhi and Guangxu periods of Qing Dynasty. The third generation of Li's cuisine follows the mother Wang's surname.

Teach his son many recipes and practices of court dishes, and then pass them on to his grandson Li. At present, the owner of the restaurant is Mr. Li and the owner is Ms. Wang.

Lijiacai is characterized by: no borax, no soda, no flavoring agent, no flavoring agent; There is no pressure cooker, no microwave oven, and no modern kitchen utensils in the restaurant. They are all stoves.

Extended data:

Brief introduction of Li Jia's food:

Li Jia Cai has only set meals, with more than a dozen sets, each ranging from 18 to 22 kinds of dishes. For example, imitate the "swallow-wing mat" that Cixi eats every day: the first dish is a side dish, including fried pickles, pickled cucumbers, shrimps and celery hearts, mustard tuber, Beijing bacon, dried chicken, amber peach kernel, sweet-scented osmanthus sugar lotus root, rose dates, fried red fruits and so on.

The second course is cooked vegetables, including braised shark's fin, braised abalone, soft fried fresh shellfish, live fish in sauce, roast duck and anchovies in clear soup. The third way is soup and sweets, including birds, fish, eggs and chicken soup, scrambled egg soup, walnut sweet cheese and so on.