Korean fried chicken: Add 500ml milk to chicken wings and wing roots, marinate with appropriate amount of salt and pepper 1 hour, add two eggs and three spoonfuls of fried chicken powder, grab well, then add a layer of fried chicken powder, slowly fry chicken wings and wing roots for about seven or eight minutes, then take them out and fry for about one minute (it must be simmered). Boil garlic powder, honey, two spoonfuls of Korean hot sauce, one spoonful of tomato sauce and three spoonfuls of water in a pot, and coat half of the chicken wings with sauce.

Crispy tofu: 3 tbsp soy sauce, oyster sauce 1 tbsp, balsamic vinegar 1 tbsp, sugar 1 tbsp, starch 1 tbsp, and stir well. Dice tofu, oil temperature is 60% hot, fry in the pot until it becomes discolored, take it out and let it cool, then fry in the pot for 1 min, take it out, 3 spoons of sesame, 1/2 spoon of pepper noodles 1 spoon, 1/2 spoon of modified powder and 1/2 spoon of sugar.

Spicy incense pot: first cook the meatballs that are not easy to cook, then cook the vegetables, saute shallots, ginger and garlic, add two spoonfuls of crayfish seasoning, stir fry in red oil, add cooked ingredients, add one spoonful of soy sauce and half a spoonful of soy sauce. Add a spoonful of oyster sauce, a spoonful of sugar and a little salt, stir well, sprinkle with white sesame seeds and serve.

Sticky mala Tang: two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of oyster sauce, two spoonfuls of tomato sauce, ingredients preparation, saute shallots, ginger and garlic, add bean paste, chafing dish bottom material, saute red wine, add a box of milk, boil, remove residues, add meatballs and cook for about 3 minutes.

Braised trotters: put the trotters in cold water, blanch them with onion and ginger cooking wine, drain them with kitchen paper towels, stir-fry the trotters to purple with crystal sugar, stir-fry with sugar, add spices such as onion, ginger and star anise, stir-fry, add 3 tablespoons of soy sauce, cooking wine 1 tablespoon, oyster sauce 1 tablespoon, and use for coloring.

Sweet and sour roast cold noodles: two spoonfuls of garlic sauce, one spoonful of oyster sauce, one spoonful of tomato sauce, one spoonful of sugar, half a spoonful of vinegar and half a spoonful of soy sauce are stirred evenly, the eggs are shaped, and the onions are stir-fried. Add Flammulina velutipes, cold noodles and ham sausage, add the sauce, stir the eggs for a while, sprinkle with chopped green onion and stir evenly.

Spicy mixing: chopped green onion, white sesame seeds, minced garlic and chili noodles are soaked in hot oil to stimulate fragrance, and 4 tablespoons of soy sauce, 2 tablespoons of vinegar, oyster sauce 1 tablespoon, sugar 1 tablespoon and 2 tablespoons of sesame sauce are mixed well for later use. Cook all the ingredients in a pot, take them out and put them in a bowl, then pour them into the juice and mix well.

Seasoning for cooling flowers: prepare garlic paste, millet spicy, white sesame and Chili noodles, pour in hot oil, three spoonfuls of soy sauce, two spoonfuls of vinegar, one spoonful of oyster sauce and half a bowl of water, and stir well. Add onion, ginger and cooking wine to the flower shell, boil until it is open, then take it out, sprinkle half of it with coriander, pour in the juice and mix well.