When it comes to tea dishes, many immediately think of Hangzhou's famous "Longjing Shrimp". This renowned dish not only preserves the tender color and fresh flavor of Hangzhou's river shrimp but also embodies the Longjing tea characteristics of "fragrant aroma and sweet taste", making it a true masterpiece of Hangzhou cuisine.

Building on the features of other tea dishes, Chef Lin has introduced his own tea-infused creations, with "Tea Soup Silken Tofu" being one of them. This dish requires Tieguanyin tea. Chef Lin reminds that the amount of tea leaves can be adjusted according to personal taste—add more for a stronger flavor, less for a milder one. To make this dish even more delicious, use higher-quality tea leaves. With autumn tea now in season, using it in cooking adds a fresher and more fragrant aroma. Now, here's a recipe for: Clear Tea Kung Fu Pigeon Soup

Main ingredients: 1 young pigeon, 20 grains of Guanyin King tea, 20 ginkgo nuts

Additional ingredients: Ginger slices, red dates, longan meat

Seasonings: Pepper grains, salt, chicken essence, chicken broth, sugar

Preparation:

1. Clean the young pigeon, cut it into even pieces, marinate briefly with scallion, ginger, and Shaoxing wine, then rinse with clean water. Blanch in oil at 60% heat and remove from the wok;

2. Soak the Tieguanyin tea in warm water and set aside;

3. Place the ginkgo nuts, pigeon pieces, ginger slices, and Shaoxing wine into a clay pot and simmer for thirty minutes. Then add the Tieguanyin tea and simmer for another two minutes.

Characteristics: Tea fragrance with fresh and delicious flavor, sweet taste and warm nature.

Tea Soup Silken Tofu

Main ingredients: 500g soft tofu, 20g fresh shrimp

Additional ingredients: Carrot puree, 2 salted egg yolks, egg