Chinese Cuisine

Spicy and spicy pot

Spicy pot is a Sichuan-Chongqing characteristic Jianghu dish originated in Chongqing. It is popular all over the country for its spicy and fresh flavor, optional ingredients and one-pot stir-frying. It can be said to be the "dry pot version" of hot pot, or "Chinese spicy mix"

Pork

The double-cooked pork is a classic Sichuan dish, famous for its "bright red color, fat but not greasy, and strong fragrance in the mouth. Its core lies in the word "return to the pot"-first, the pork hind leg meat (two-knife meat) is cooked, then sliced and returned to the pot to stir-fry, so that the meat slices are slightly curled into a "lamp nest" shape, and matched with bean paste, sweet flour paste, garlic sprouts and other seasonings to form a unique salty, fresh and slightly spicy, sweet sauce flavor, known as the "soul of Sichuan cuisine".

Braised Pork Belly

On the basis of traditional braised pork, Sichuan braised pork incorporates the spicy, fresh and fragrant characteristics of Sichuan cuisine. It usually adds seasonings such as bean paste, pepper, and dried chili to form a red and bright color, fat but not greasy, spicy and sweet style.

Cola Chicken Wings

Sichuan Coke Chicken Wings-This is an innovative fusion of "Sichuan-flavored foreign food. It combines the sweet and salty basis of cola chicken wings with the spicy elements of Sichuan cuisine to form a compound flavor type of "sweet first and then hemp, with spicy back to the mouth.

Kung Pao Chicken

Kung Pao Chicken is a world-renowned Sichuan cuisine, which is a representative of the "spicy lychee flavor" type. It originated from the Qing Dynasty official Ding Baozhen (official title "Prince Taibao", referred to as "Gong Bao"), characterized by spicy and sweet, smooth and refreshing, red but not spicy, spicy but not fierce.

Fish-flavoring shredded pork

Fish-flavored shredded pork is the most representative "fish-flavored" dish in Sichuan cuisine, and it is also a touchstone to test the basic skills of Sichuan cuisine chefs. Its greatest charm is that there is no fish in the dish, but it can eat a strong "fish fragrance".

sweet and sour spareribs

Sweet and sour spareribs is a classic representative of Chinese sweet and sour cuisine. Its soul lies in the golden and crisp spareribs being tightly wrapped in bright red and bright sweet and sour juice. At the entrance, you first taste the rich sour and sweet, and then burst out the meat fragrance. The taste is distinct, which makes you have a great appetite.

braised pork chops

Braised ribs is a classic Chinese home cooking, red color, salty crisp rotten, rich taste. It has a variety of practices all over the country. I will introduce you to the classic homely version and provide some special variants such as Sichuan flavor and Shanghai style.

Steamed Pork with Powder

Boiled beef

Stir-fried Beef with Scallions

Stir-fried in a big fire, beef slices are tender and not firewood, scallion is scorched and tasty, the color is bright, salty and fresh, slightly sweet, and scallion is rich in fragrance. It is a home-cooked hard dish that exceeds meals, and it often appears as a quick stir-fry in banquets.

Crispy Fried Meat

Four-Joi Meatballs

Nine turn large intestine

Sea Cucumber with Scallion

Fried silkworm chrysalis

Sweet and Sour Tenderloin

Stir-fried kidney flower

Shandong Rizhao Vegetable Pancakes

Pork with plum

South Milk Beer Chicken

Fried dried sea rice with preserved Guangdong vegetables

Fried Egg with Shrimp and Diet

Fried pork belly with Cantonese dishes

Arugula with warm mushrooms

Keel Dried Vegetable Soup

North-South Apricot Dried Vegetable Yifei Decoction

Classic Cantonese Barbecued Pork

Steamed loofah with garlic

Bacon asparagus roll

Braised Miscellaneous Fish

fried shrimp

Home Braised hairtail

Pickled Benedict

Portunus Crab Fried Rice Cake

Home roasted yellow croaker

Home-cooked large yellow croaker

Pumpkin Stewed Chicken

salted duck

lotus leaf chicken

Pastry

Jiangsu Fish

Nanjing Salted Duck

Simple, delicious, tender and tight, sweet-scented osmanthus teeth!

Xuzhou Rice Noodles

Xuzhou rice noodle is another taste. Different brands in different shops have different tastes. But the common feature of Xuzhou rice noodles is to add red pickled mustard tuber! The soul of a bowl of rice noodles ~

Handmade egg dumplings

As the New Year's Day is approaching, our hometown has the habit of making stewed dishes and soup dishes. Before preparing the banquet, we will fry meat balls and fish balls and make egg dumplings......

Honey bean milk tea

It can relieve pain and is sweet and delicious, and the production is very simple and easy to operate. Black tea is a fully fermented tea, and theaiguins and theaflavins are the most important active ingredients in black tea, with good physiological activity. Black tea is warm in nature, good at wenzhong dispelling cold, wenwei dispelling cold, can resolve phlegm, digestion and appetizer.

Radish balls

Yangzhou Fried Rice

tomato squirrel fish

Vince Tofu

Huizhou hairy tofu

The fermented surface of tofu is long white mycelium, fried to golden yellow on both sides, crisp outside and tender inside, with unique fermented flavor, often dipped in chili sauce or soy sauce to eat, is a common flavor of Huizhou streets and banquets.

Hu Shi one-product pot

Huizhou reunion banquet finale dish. Layered stacked meat, egg dumplings, tofu, bamboo shoots, vegetables, etc., casserole slow stew, a layer of blind, the top layer light, bottom layer mellow, soup strong flavor, warm and colorful.

Wu Shan Gong Goose

Tang Dynasty is a tribute. Goose meat is slowly marinated by old marinade, with white skin and tender meat, marinade fragrant into bones, fat but not greasy. It is often cut into thin slices and eaten with garlic paste and vinegar. It is the representative marinade of Hefei.

Fuliji Roast Chicken

With more than 80 years of production history, it is famous for its unique flavor. The production process of Fuliji roast chicken is very fine. Choose the local year fat robust hemp chicken, and the rooster for good. Before slaughter, drink clean water and wash the chicken body, then dry it, smear it with maltose, and cook and fry it with sesame oil (sesame oil).

Anhui Beef Plate Noodles

The red oil is heavy and fragrant, slightly spicy and not dry, the noodles are juicy, the beef is crisp and tender, the whole is rich and mellow, and the feeling of satiety is strong, which is a typical market fast food flavor.

Winter bamboo shoots with bacon

Anhui braised smelly mandarin fish

Fried Shrimp with Green Pepper

Money Egg

minced fish with pepper

With bighead carp (fat head fish) fish head, covered with chopped pepper and steamed over a large fire. The fish head is fresh and tender, the fresh and spicy of chopped pepper is completely infiltrated, the soup mixed with rice is a must, and the color is red and bright and attractive.

Dongan Chicken

State banquet-level Hunan cuisine has a long history. The chicken is fried and braised with rice vinegar, red pickled pepper and pepper. It is sour and spicy and appetizing. The chicken is firm and not fireproof. The balance of sour and spicy flavor is just right.

Blood Bake Tofu

Intangible food. Tofu, pig blood, pork cubes mixed, smoked with pine branches. Steamed slices or stir-fried with bacon for a rich aroma and a firm and chewy taste.

Sugar and oil baba

Traditional street desserts. The glutinous rice flour dough is fried until golden yellow, wrapped in sugar juice, crisp outside and waxy inside, sweet but not greasy, oily and palatable, which is the childhood taste of the old Changsha people.

Spicy Crayfish

Crayfish is fried with a large amount of chili, pepper, minced garlic and perilla. It is red and bright in color, Q-bomb in meat, spicy and tasty. It is the soul of Hunan night food stall.

Changsha stinky tofu

Smell and eat delicious national snacks. Tofu is fermented by secret brine, fried until the outside is crisp and tender in the tea, poured with garlic and chopped pepper sauce in the hole, and the juice is fried in one bite, which is spicy and enjoyable.

Fried dried fish with chili

Steamed waxy

Fried Pork with Glutinous Rice and Bamboo Shoots

Hunan small fried meat

White Chop Hetian Chicken

Hetian chicken, one of the world's five famous chickens, is white-chopped to retain its original flavor, with golden and oily skin, tender meat and elastic teeth, bloodshot bone marrow, ginger rice wine dip, fresh fragrance and no firewood.

Fuding Meat Slices

Lean meat and starch are repeatedly beaten, squeezed into strips and cooked in boiling water. The soup head is added with rice vinegar, chili, coriander and laver. The taste is smooth, tender and elastic, sour and spicy, and appetizing. It is a delicious food that can be seen everywhere in the streets of eastern Fujian.

Pingtan's time has come.

Sweet potato powder skin, wrapped in seaweed, radish, pork, oysters and other seafood fillings, steamed soft glutinous fresh flavor, is a characteristic of Pingtan Island festival snacks.

Putian Seafood Noodles

Seafood, pork, mushrooms, bean sprouts, etc. are boiled into a rich marinated soup, which is matched with strong noodles and thick noodles in soup. Each bite is full of fresh flavor and is the staple food of Putian people's banquet and daily love.

Shaxian Flat Meat

The skin is as thin as paper and almost transparent. The meat stuffing is beaten with a wooden mallet to tighten the teeth. The clear soup is fresh and refreshing. It is often mixed with peanut butter to form a "flat meat and noodles" set meal, which is a popular national snack.

Oyster omelet

Fresh oyster sweet potato powder, egg, scallion and iron plate are quickly fried, crisp outside and tender inside. The oyster is fresh, sweet and juicy, matched with sweet and sour chili sauce, and tastes the taste of the sea in one mouthful.

Xiamen Sand Tea Noodles

Nanyang flavor is rich, and the sauce (made of shrimp, peanut, coconut and spices) is mixed with beef bone/pork bone stock soup. The soup is red and bright, salty, fresh, spicy and sweet. Can freely add squid, duck blood, dried bean curd, fried spiced and other ingredients, is the soul of Xiamen breakfast and supper.

Buddha jumps over the wall

Buddha Jumping over the Wall, also known as Man Tan Xiang and Fu Shou Quan, is a famous local dish in Fuzhou, Fujian Province. A variety of raw materials simmered in a jar, both the common taste of meat, but also to maintain their own characteristics. It tastes soft, tender and moist, rich in meat and fragrance, but not greasy. The ingredients permeate each other and taste delicious.

ginger duck

番鸭加大量老姜片、米酒、秘制卤料慢炖，鸭肉紧实油润，姜香去腥暖胃，秋冬吃暖身又滋补

Sweet and Sour Pork from Guangdong