It is dish of a kind of traditional season, climate and other natural phenomena of a season, during season of be current Yu Dong and Spring Festival, fokelore is Qing Chaochu year the woman that colour god town makes Su Xiaomei is virgin, cause course name " revive boiler " . Use vinegar accordingly again material is more, prick with fleshy fishbone crisp sodden for main feature, "Revive " " crisp " homophonic, then incognito for " crisp boiler dish " . Use as a result of crisp boiler dish makings is extensive, edible respect, sweet crisp goluptious, add again easy learn from good examples do, down to is wide to circulate, already passed to Zhou Cun, Zi plain now, piece inn, face and other places of Zi, Jinan.

The raw material of crisp boiler basically has hoof of Chinese cabbage, lotus root, kelp, frozen bean curd, chicken, duck, flesh, fish, chop, pig to wait, the beard is ordinal and statified put, condiment has vinegar (make raw material crisp sodden) , candy (the flavour that counteracts all makings) , yellow rice or millet wine (except urine smell) and balm, soy, salt, green, ginger, Chinese prickly ash. When making, leave with urgent baked wheaten cake first, come with article baked wheaten cake next fleshy fish spur is crisp sodden till. After leaving fire cool to appear, along with eat along with take.