Add 30 grams of Chubon Grain Blending Oil to the pan, stir-fry 10 grams of rosemary until fragrant, then fry the seabass for about 2-3 minutes;

Put 100g of fried white mushrooms and crispy soybeans into a mixing bowl and 50g of Chubang Barbecue Sauce and stir evenly.Dishes Features: Crisp and tender texture, rich in nutrients

Add Chubang grain blended oil (1000g, actual consumption: 100g) to 70% heat, fry the marinated hairtail until golden, remove and set aside;

Place the mixed sauerkraut on the bottom of the plate, put the chopped beef on top, and sprinkle minced sauerkraut and white sesame seeds on the beef.Dishes features: salty and fresh, dry and chewy

Raw material:10 Thai shrimps, 2 papayasSeasoning:80g of Chubang iced plum sauce, 25g of Chubang banquet cooking wine, 5g of saltProduction Method:1.

Wash and blanch the chicken; Remove the filtered juice and thicken it, heat it in a tagine with fried garlic, and serve.Dishes Features: Rich sauce flavor

Mix 10 grams of carrots, 10 grams of coriander, 10 grams of celery, 10 grams of onion, 5 grams of Chubang soy sauce, 1g of Chubang chicken powder, 1g of crushed black pepper, and 2g of rosemary;

Wrap the soft-shell turtle in cellophane or tin foil, and place it in salt stir-fried with lemongrass and lemon peel.Features: Dried fragrant meat with smooth texture and unique taste.

1 barrel of liquid nitrogenProduction Method:1. Beat 50 grams of Chubon pure rice vinegar, 50 grams of sugar, 5 grams of lemon juice, 5 grams of olive oil, and 1 gram of sea salt with a blender;

Ingredients: 1 kohlrabi, 30 grams of hawthorn cakeSeasoning:50g of Chubang white rice vinegar, 50g of sugar, 5g of saltProduction Method:1.