The fried Bell was actually just a very ordinary home-cooked dish. Because some people liked it, especially those who liked it had a lot of stories and were very famous, it slowly showed its head and became a relatively famous dish in Zhejiang cuisine.
When it was first served, it wasn't as reserved and elegant as the Longjing shrimp from before. It had the heat of being deep-fried at a high temperature, and the charred smell directly assailed the tip of people's noses. It made people feel that the fragrance assailed their noses and their saliva automatically secreted.
The color was yellow and bright, and the fragrance was delicious. When he got close, he could even smell the faint meat fragrance, which was very attractive.
It got its name from the crisp sound of a bell when it was cooked. Therefore, as soon as it was picked up into the mouth, the sound of 'ka Cha, ka Cha' was as crisp as a Bell. It was indeed worthy of its name.
