Fast food

Chinese food

Sharpening knives, turning pots and pans, knife work, platters, cold dishes, hot dishes (braised, boiled, boiled, simmered, roasted, stir-fried, fried, stir-fried, simmered), soups, hibiscus hooves, fried shrimp, shredded meat and bean curd soup, Chengdu egg soup, shredded meat and egg soup with squash, three slices of soup, muxia soup, meatball and vermicelli soup, hot and sour soup, bream in white sauce, braised shiratake, braised tripe filet, pork with sweet and sour meat, shrimp Tofu, eel paste in oil, curry chicken, mapo tofu, home-style tofu, cucumber and shrimp balls, double winter vegetables, stir-fried double mushrooms, shredded pork with green peppers, stir-fried shrimp, shredded pork with silver teeth, beef with oil, sliced pork with hibiscus, sliced fish in eggplant sauce, shredded pork with fish flavor, diced meat with hot pepper, diced Kung Pao chicken, diced fish with three-color fish, sweet and sour chops, stir-fried pork liver, pork in a hot pot, garlic squid rolls, pepper and salt pork strips, deep-fried wind wings, fish strips with sesame seeds, sweet and sour fish, and Hecheon slices of pork. .