Hard dishes refer to dishes that are more satisfying, affordable, anti-hunger, and delicious when eating. Dishes fried with large pieces of meat are called hard dishes. Sometimes it also refers to delicious, expensive dishes that reflect one's status. When eating, it is more satisfying, affordable, anti-hunger, and delicious. You can stir-fry large pieces of meat, which is called hard food. For example, when we are eating in a restaurant, we can call: Waiter, serve a hard dish - two pounds of soy sauce beef. People in the north mostly refer to dishes that are of higher value and are not commonly eaten. Dishes that usually have distinguished guests to show that they value the guests, such as elbows, prawns, etc. This is probably the northern dialect. In the Spring Festival Gala skit "Planning", Song Dandan has a line: "Daughter-in-law, you are a tough dish, we have a guest today." In fact, the hard dishes here mean good dishes, delicious dishes, delicious dishes, and dishes with special flavors. Hard dishes are the so-called specialty dishes, dishes that are excellent, dishes that can make a scene, dishes that have a unique flavor. That is to say, some of the dishes that northerners say are relatively high value and affordable are usually only available when there are distinguished guests, indicating that they value the guests, such as elbows or prawns. Let’s take a few examples of hard dishes: 1. Northeastern cuisine’s “Pork Stewed with Pork”, “Pork Stewed with Vermicelli”, “Pork Stewed with Vegetables”, “Catfish Stewed with Eggplant”, “Chicken Stewed with Mushrooms”, and “Northeastern Stewed Rice Noodles” , "Sauerkraut Stewed Pork Ribs", "Sliced ??Pork Slices", "Northeastern Iron Pot Stewed Fish". 2. "Shredded pork with Beijing sauce", "roast duck" and "exploded tripe" in Beijing cuisine. 3. "Spicy chicken", "spicy chicken diced", "fish-flavored shredded pork", "boiled fish", "couple's lung slices", "Kung Pao chicken", "spicy fat sausage" in Sichuan cuisine. 4. Xinjiang's "spicy chicken" "Large Plate Chicken", "Roast Whole Lamb", "Grilled Mutton Skewers". 5. Shanghai cuisine's "White Chopped Chicken", "Herring Chin Shake", "Osmanthus Meat", "Eight Treasure Chicken", "Fengjing Ding Hoof". 6. Zhejiang cuisine includes "steamed turtle", "Dongpo preserved meat", "Southern fried eel", "two-color kidney", "frozen meat", "rock sugar turtle", "pot roasted eel", and colorful eel shreds ". 7. "Steamed Anchovies", "Maple Hoof", "Steamed Pork with Lotus Sauce", "Braised Chicken with Chestnut Yellow", "Oil-free Pork", "Babao Chicken with Bones", "Deyuetong Chicken" in Jiangsu cuisine, "Boiled bacon". 8. In Cantonese cuisine, "chicken with bean paste", "fried crab with onion and ginger", "drunken crab", "yipin pot", "crispy crucian carp", "Taiye chicken", "roasted suckling pig", "sliced ??duck", "white cloud" "Pig's trotter", "Western pigeon". 9. In Guizhou cuisine, "Dushan salted pickled cabbage", "fish in sour soup", "Weining ham", "whole duck", "pickled cabbage and bean rice soup", "Huajiang dog meat", "steam pot leg fish", " "Gastrodia Mandarin Duck Pigeon", "Kung Pao Chicken", "Guizhou Flavor Roast Chicken", "Lanqiu Pigeon Egg", "Libo Wind Pig", "Libo Wind Pig", "Hongyun Spare Ribs", "Dragon Claw Shredded Chicken" , "Country Chicken Wings", "Dong Pickled Fish", "Kung Pao Chicken", "Paper Wrapped Millet Ham", "Spicy Fish", "Spicy Crispy Fish", "Kung Pao Eel", "Golden Hook Hanging Jade Brand", "Cold Zou Er Gen", "Spicy Shredded Pork", "Stir-fried Shredded Pork in Konjac Pot Cake", "Old Taoist Dishes". 10. Xinjiang’s “Big Plate of Chicken”, “Roast Whole Lamb”, and “Grilled Lamb Skewers”.