After obtaining the junior (level 5) and intermediate (level 4) qualification certificates of China chefs, strike while the iron is hot and prepare to take the advanced (level 3) exam again.

Although the shooting was unprofessional and the angle was not accurate enough, it took me a lot of energy and patiently sorted out 24 hot dishes.

One is to record, so that you can review your unskilled places in time; The second is to share, and make a rose with others, which is fragrant in your hand.

Click on the blue word to open the operation link of each dish. Due to the tight time and poor academic foundation, please forgive me for many inaccurate expressions.

1. Sharjah bass

2. Sweet and sour mandarin fish

3. Huan Huwei

4. stir-fried fresh milk with coral

Step 5 stir-fry shredded beef

6. Dry roasted mandarin fish skin

7.shark's fin with crab powder

8. Kirin mandarin fish

9. Yuanyang chicken porridge

10. Fish maw with minced chicken

1 1. Braised abalone slices in spring white

12. Grapefish

13. Yellow crab

14. Onion depends on sea cucumber.

15. Spinning sesame and banana

16. Hot and sour fish eggs

17. Cantonese chicken feet

18. Stir-fried shrimp balls

19. Fan splashing water

20. Crispy anchovies

2 1. White eel balls with black bean sauce

22. South milk River Eel

23. The double crispness of coriander

24. Babao Chili sauce

All 24 courses are over!