First try tribute dish: sun-dried lettuce.
Gong cuisine sounded a little strange at first, until one day I stumbled upon this gem of Chinese cuisine. During a chance dinner party, I tasted Gong Cai for the first time, which is a processed and dried vegetable that turned out to be dried lettuce. I was a little surprised when I learned about this amazing secret. This culinary adventure gave me a new experience of traditional Chinese cuisine.
I have the impression that lettuce is a fresh green vegetable, but tribute vegetables are preserved and processed by drying them. I was immediately attracted to this particular approach. After drying, the tribute dishes have a richer taste and texture, and have a unique flavor. Tasting this taste gave me a deeper understanding of traditional Chinese drying techniques, and also deepened my impression of Chinese food.
It is worth mentioning that I found that Gong Cai is very versatile in cooking, it can be used for stir-frying, boiling soup, and can also be used to make fragrant Gong Cai chicken soup. I found that tribute is a unique condiment in dishes that adds flavor. This unique vegetable is not only simple and easy to use, but also delicious and adds a delicious addition to my table.
What really struck me about Gong cuisine is that it represents a cultural tradition and skill. By tasting it, I can not only feel the long-standing food culture of China, but also deeply appreciate the unique charm of Chinese sun-dried food, which creates a new food experience for me.