Some food names have little to do with the dish itself because their names are randomly chosen, or they may be related to their roles and have nothing to do with their appearance.
A traditional burning smell is about to disappear. Fatty meat, chicken livers and roast meat are grilled together. Because they resemble copper coins and chicken livers, they are called "money chickens". The chicken coop is not a place for chickens to lay eggs, but a lost snack. It is understood that it is an unsealed steamed bun with fillings such as chicken, ham, shrimp, barbecue, and mushrooms piled on the dough. The landlord cut off the bones from the back of the shoeshine fish, put the sausage and Chencun noodles in and steamed it.
Although the name of the dish has flowers, it is actually a traditional Cantonese dish that focuses on stir-frying techniques. There is no chicken in the ingredients of the pheasant roll, but the pork is rolled up with the fat loin slices under the pork belly and fried until golden brown. It is sweet and crispy in the mouth, and the meat filling in the middle is full of wine. If you don't tell, it's hard to find out that this is a pig rape case. Fried bell is fried tofu. Maybe it’s because of the “click, rub, rub” sound that it’s called a ringtone.
The fried sparrow slices are freshly cut meat slices, fried duck neck skin, bitter gourd slices, and no sparrow meat. The Golden Crab Box is made from lard and topped with diced crabmeat, winter bamboo shoots, shrimp, mushrooms and olive kernels. The wax here is not a cockroach, but a shrimp that has been washed and peed with wine. Phoenix roll is steamed with fish and water chestnuts wrapped in egg skin. Monk Tiaohai is a cup of boiling water, only beaten with raw eggs, add some sugar, stir and drink. In the past, people living in poverty liked to drink this drink to supplement their nutrition. Now, some old teas in Hong Kong are still available to order.
So the names of some delicacies are not derived from the dishes. The names of some dishes came out through people's observation. We know that the origins of some dishes are very strange and very cultural.