In the past Confucian Dishes were used for official occasions. The dishes were meticulously prepared, the seasonings excellently adjusted, the serving plates were carefully chosen and use made of all known cooking skills. Of all the cooking skills those most used are to roast, stir fry, simmer and braise. The distinctive taste is light and delicate, fresh and tender, soft and fragrant and yet the natural flavor is not overpowered. The famous "Three Meats Soup" is especially important in attaining the fresh, fragrant, pure taste of Confucian Dishes.