Ingredients: 20 grams of wild chrysanthemum, 15 grams of organic cauliflower stalks, 10 grams of celery stalks, and 15 grams of purple cabbage.

Seasoning: 5g Chubang soy sauce, 1 Chubang spicy bean curd, 3g Chubang white rice vinegar, 0.5g Chubang chicken essence, 2g Chubang pure sesame oil, 5g Chubang delicious fresh soy sauce, 5 dry peppers grams, 5 grams each of ginger and garlic, 3 grams of hot and sour juice, and 10 grams of Chubang grain blending oil.

Production process:

1. Cut organic cauliflower stalks, celery stalks, and purple cabbage into strips, mix with wild chrysanthemums, and place on a plate, stacking them into a rockery shape;

2. Mix Chubang soy sauce, Chubang sesame oil white fermented bean curd, Chubang white rice vinegar, Chubang chicken essence, Chubang aromatic pure sesame oil, Chubang delicious fresh soy sauce, dried pepper knots, ginger, garlic, and hot and sour sauce to make a juice. Pour around seasonal vegetables;

3. Heat up the pot and add Chubang Grain Blended Oil. Add dried pepper knots, ginger and garlic until fragrant. Pour over the vegetables.

Dishes Features: A must-try in summer, fresh and refreshing