1, scrambled eggs with tomatoes
Scrambled eggs with tomatoes, Shandong cuisine. Also known as scrambled eggs with tomatoes, it is a common popular dish in many people's families.
The cooking method is simple and easy to learn, and the nutrition is reasonable. Bright, refreshing and appetizing, it has become one of the most representative and classic cuisines in China. It is rich in nutritional value, has the characteristics of complementary nutrition, and has the functions of bodybuilding and anti-aging.
2. Braised eggplant
Braised eggplant is a traditional dish with a long history, which is the essence of vegetarian dishes. Belongs to popular food.
The main ingredients are eggplant, meat, pepper, garlic, bean paste, coriander and so on. Moderately sweet and salty, smooth and tender.
3. Spicy tofu
Mapo Tofu is one of the most local dishes in China, and it has become a world-famous Sichuan cuisine.
Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and it was founded in Beiwanfu Bridge outside Chengdu. Thanks to the continuous efforts of Chen Mapo's bean curd descendants, Chen Mapo Sichuan Restaurant10 has enjoyed a long-standing reputation for more than 40 years.
4. Braised pork
Braised pork is a famous popular dish, belonging to Shandong cuisine. It takes pork belly as the main material, and it is best to choose three layers of fat and thin meat (pork belly), and there are as many as twenty or thirty kinds of practices.
Cooking skills of braised pork, the pot is mainly casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China and has certain nutritional value.
5. Fish-flavored shredded pork
Fish-flavored shredded pork, a traditional famous dish, is named after seasoning with fish flavor and belongs to Sichuan cuisine. According to legend, the inspiration comes from shredded pork with pickled peppers, which was created by Sichuan chefs during the Republic of China.
Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. Finished dish: brownish red in color, salty, sweet and sour, with strong flavor of onion, ginger and garlic, and its flavor is made of condiments. This method originated from Sichuan folk unique method of cooking fish and seasoning, and now it has been widely used in Sichuan cuisine.