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Bree Lotus Butterfly, Xinxiang

This dish has won many awards in the second National Cuisine Contest as well as in the provincial and municipal Cuisine Contests, during which it has been highly praised by all the experts of cooking. “Bree Lotus Butterfly”uses fresh shrimps, eggs, jelly fish heads and high-grade bree as the main material, and is cooked with the small intestine of pigs and caraways . Soup is clear through, yellow and white and chrysanthemum flowers and green leaves mirror each other, much bright and pleasing to your eyes, vivid and lively. It is highly favored by many people since it is not only pleasing to you eyes, but more delicious to eat with clear and refreshing soup and fresh tastes, which will leave you a remaining taste.