2. Sweet and Sour Mandarin Fish, also known as sweet and sour mandarin fish, is a masterpiece of Subang cuisine, full of color and flavor? According to legend, Emperor Qianlong went to Jiangnan and went to Suzhou Songhelou Restaurant for dinner incognito. The chef boned the carp, carved patterns on the fish, seasoned it, marinated it slightly, dragged it with egg yolk paste, fried it in a hot oil pan until it was tender and cooked, and poured hot sweet and sour gravy. Like a mouse, it is crisp outside and tender inside, sweet and sour, and it is very famous in Suzhou.
3. Boiled dried silk, also known as "chicken juice boiled dried silk" and "chicken fire boiled dried silk", formerly known as "Jiu Si soup", belongs to Huaiyang cuisine, which is one of the classic dishes of Huaiyang cuisine and one of the representative works of Huaiyang cuisine, and is famous for paying attention to the knife method and temperature.
Baked lobster in soup is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. This dish is based on lobster and served with seafood in stock.
Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. "Barbecued pork" is developed from "inserting barbecue". Mainly made of pork (thin), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.