Blanch noodles in boiling water with a little vinegar added for a minute . remove and mix well with a little cooking oil , then cool under a fan 将细油面放入加有少许醋的沸水中氽烫一下，捞出后拌入少许色拉油，并用电风扇快速吹凉。
Cut the mushroom , chicken , ham , pork and water chestnut into pinenut - shape and mix them thoroughly with shrimp , green soya bean , chopped green onion and ginger powder 乳鸽宰杀洗净，剁成块，放入沸水锅中氽水2分钟，用水冲凉，装入汤碗中。
Move the meat pieces into a soup bowl after cooling them down with cold water . clean the soaked tremella and cut them into pieces . scald them in boiling water for a short while 将鹌鹑宰杀洗净后，每只剁成4块，共12块，放入沸水锅中氽2分钟捞出，用冷水冲凉，装入盖碗中。
Move the meat pieces into a soup bowl after cooling them down with cold water . clean the soaked tremella and cut them into pieces . scald them in boiling water for a short while 将鹌鹑宰杀洗净后，每只剁成4块，共12块，放入沸水锅中氽2分钟捞出，用冷水冲凉，装入盖碗中。
Blanch oil noodles in boiling water with a little vinegar added for a minute and remove . mix well with a little cooking oil , then spread out evenly and let sit under a fan until completely cooled 油面放入加有少许白醋的沸水中氽烫一下，捞出后加少许色拉油拌匀、摊开，用电风扇吹凉备用。
Before the young chicken is buried in the watermelon rind , the rind will be carved with exquisite patterns . then , the rind and the chicken will be staved in a pot with slow fire for a relatively long time . this dish is very popular among local people in summer for its crisp chicken , delicate fragrance and clear soup ，俗称虾仁锅巴汤，明代由民间家厨传入菜馆，选用新鲜河虾仁、鸡肉脯、锅巴为原料，油氽锅巴出锅，上桌时，以虾仁鸡肉汤汁浇入热锅巴，会发出咝咝响声，锅巴金黄松脆，虾仁玉白鲜嫩。
First make a pot of strong tea with the famous bilouchun tea - leaves grown on the donglin mountain by the taihu lake . then stew the shelled shrimps in the pot above with slow fire . in this way , the stewed shrimps will be as smooth and white like jade and tastes with the fragrance of bilouchun tea ，俗称虾仁锅巴汤，明代由民间家厨传入菜馆，选用新鲜河虾仁鸡肉脯锅巴为原料，油氽锅巴出锅，上桌时，以虾仁鸡肉汤汁浇入热锅巴，会发出咝咝响声，锅巴金黄松脆，虾仁玉白鲜嫩。
