What are the three bowls of Xinhua?

Xinhua Sanwan is a traditional dish of Han nationality in Xinhua County, Loudi City, Hunan Province. According to historical records, it originated in the late Southern Song Dynasty. It records the enduring and long-standing food culture of Meishan people, which is the general name of three dishes: steamed chicken with glutinous rice, three-in-one soup and farm fish. Raw materials are selected from natural Shan Ye, which is environmentally friendly, beautifully made and rich in nutrition. It is an impeccable green food that truly combines nature, ecology and humanity.

1 300% steamed chicken is one of the three bowls of Xinhua. The choice of materials is very particular, not to mention the seeds. This chicken is an autotrophic native chicken from Xinhua mountain village, and then it has been specially made. Steamed chicken with prickly heat has the effects of nourishing yin and stomach, promoting diuresis and reducing swelling. Don't have a taste!

2. The "three-in-one soup" has exquisite materials and strict production. It is best to use buffalo horn blood, thick tripe and beef tenderloin as main ingredients. Beef should be crosscut. Meishan people eat tripe in a strange way: black is not white. Pay attention to the heat when preparing, put chopsticks in the tripe, and add the local specialty-mountain pepper oil when stewing. In this way, the "three-in-one soup" has the characteristics of spicy and delicious flavor and the effect of dietotherapy.

3. As one of the three bowls of Xinhua, the farm river fish has its own unique flavor, although there is no magical legend of three-course soup and no unique steamed chicken. Farmhouse river fish takes sturgeon as raw material, with tender meat, high nutritional value, benefiting brain and dizziness, strengthening bones and muscles, cooking with thick clear soup, mellow and delicious, and strong local flavor.