2. Representatives of Sichuan cuisine: Mapo Tofu, chili pepper Chicken, Dongpo Elbow, Douban Crucian Carp, Pocket Tofu, Pickled Fish, Couple Lung Slices, Ants Climbing the Tree, Beggar Chicken, Fish-flavored Shredded Meat.
3. Representatives of Cantonese cuisine: braised pork with pickles, stuffed eggplant, stuffed tofu, braised pork with plum vegetables, Hakka salted chicken, Cantonese-style stuffed duck, roasted goose, ribs with red grooves, steamed ribs with black bean sauce, and fried and stuffed three treasures.
Extended data
1, Wandering in Jianghu
Steamed wild bream, bream, also known as bream, also known as long bream, bream flower, oil bream; In ancient times, it was called "Chutou" or "Shrinking". In China, bream is also a general term for bream and bream (Wuchang fish).
Adult bream is about 40 cm long and mainly distributed in medium-sized lakes attached to the middle and lower reaches of the Yangtze River in China. Rapid growth, strong adaptability and wide eating habits. Wild bream, because of its wandering in rivers and lakes, has delicate meat and delicious taste, which is incomparable to cultured fish. Not all fish can be called the wandering Jianghu, only the pure wild ones are qualified.
2, rich
In ancient times, only wealthy aristocrats could afford mutton, and the poor could only eat pork. Especially lamb kidneys, you must be rich to enjoy them. Stir-fried lamb loin, nourishing dishes in autumn and winter. A delicious dish has always been regarded as the "kidney" of a man's aphrodisiac treasure.