1, braised pork with plum vegetables
Braised pork with plum vegetables is a traditional famous dish of Han nationality. The raw materials are pork belly, plum vegetables, onions and ginger slices.
Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate.
The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
2. Boiled pork slices
Boiled sliced pork is a famous local dish, which belongs to the famous home cooking in Sichuan cuisine. Because the sliced meat is cooked in water, it is boiled without oil. .
Boiled pork slices are spicy, soft and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable meal and one of the home-cooked dishes. It is characterized by "hemp, spicy, fresh and fragrant".
4. Xinjiang saute spicy chicken
Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken, is a famous dish in Xinjiang. The main ingredients are chicken and potato pieces, Sichuan vermicelli, and cooked with noodles. Bright-colored, tender and spicy chicken and soft, waxy and sweet sweet potato are the best on the table.
5. Dongpo meat
Dongpo meat, also known as rolled meat, is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.
The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.