遼(liao)寧傳統名(ming)(ming)菜(cai),為宮(gong)延風味名(ming)(ming)肴,滿(man)漢(han)全席首菜(cai),取幸福吉祥(xiang)之(zhi)意命名(ming)(ming)。以犴(an)鼻為原料,經燎烤浸(jin)泡刮洗(xi)水燉(dun)湯煨而成。形體(ti)完美,色紅(hong)明亮,酥爛香醇,如羹似腐,環配元(yuan)魚作襯,名(ming)(ming)貴高雅,烹作3日始成。