crisp skin young pigeons (every day own high-quality goods)
Characteristic:
The needed materials are elegant, the modelling is novel, the idea is unique, taste delicious.
This vegetable for the Hangzhou Fuyang Eden holiday hotel characteristic dish, the hotel young chef in the state-level high-level cooking technician, under the Chinese cooking Master Mr. Wang Debiao leadership, to Hang Cai in the original foundation, according to the different raw material, uses many kinds of cooking techniques, and unifies the East and West diet culture characteristic, innovates one batch of new Hangzhou vegetable. Meanwhile in the continual several sessions the Xihu exposition gourmet festival up to the Chinese cooking gourmet festival, the first session the spring river gourmet festival and so on the big games wins an award. 
Raw material:
Young pigeon 2, bittern, incompatible cheek each 500 grams, yellow crisp 100 grams
Manufacture method:
(1) the young pigeon cleans the clear water, puts the bittern halogen color.
(2) is involved in the incompatible cheek the yellow crisp, wraps in the young pigeon surface to make the crisp skin young pigeon, in 180---250℃ the oven roasts 18 minutes, takes out chargging.