野山豬（紅燒、爆炒、燉湯

Wild

pig

(braise

in

soy

sauce,

stir,

double-boil

soup

山兔（茶油燜、燉湯、紅燒）ShanTu

(tea

stewing,

double-boil

soup,

red-roast)

山羊（玉竹扣、紅燒、白切）Goats

(jade

bamboo

buckles,

braise

in

soy

sauce,

white

cut)

山樟（紅燒、爆炒）

Mountain

braise

in

soy

sauce,

stir)

(dehydroisophytol,

土雞（白切、麻油、燉湯、鹽焗）Native

(white

slice,

sesame

oil,

double-boil

soup,

&salted)

山雞（燉湯、紅燜）Pheasant

(double-boil

soup,

GongMen)

溪魚(yú)（醬油水、干蒸、椒鹽）

Creek

fish

(soy

sauce

water,

dry

evaporate,

salt-pepper)

溪蝦（椒鹽、醬油水）

Creek

shrimp

(salt

&pepper,

soy

sauce

water)

水庫(kù)甲魚(yú)（干蒸、燉湯）

Reservoir

turtle

(dry

evaporate,

double-boil

soup)

河鰻（干蒸、清蒸、煲湯）

River

eel

(dry

evaporate,

steamed

soup),

白鯽魚(yú)（燜蘿卜、燉湯、醬油水）White

carp

(stewing

turnip,

double-boil

soup,

soy

sauce

water)

黃鱔（紅燜、干燒）

HuangShan

(GongMen,

dry

heating)

黃娃魚(yú)（燜蘿卜干、醬油水）Yellow

Eva

fish

(stewing

dried

turnip,

soy

sauce

water)