Sliced chicken with apple: "Fried meat with apple" seems to be a dark dish, but many fruits can be cooked as ingredients, which is also an innovation as long as diners accept it. Apple has a mild taste and can be perfectly combined with high-protein chicken breast. Vitamin A and trace elements are more easily absorbed by the human body.

Braised ribs with pineapple: eating pineapple is nothing new. Although most fruits are not suitable for heating, fruits with low vitamin content, such as bananas and pineapples, will not lose nutrients such as pectin, dietary fiber and polyphenols during heating, so some traditional practices will be handed down, such as baking bananas (preferably with skins) and pineapple goo goo meat. Pineapple is also a natural meat tenderizer, which goes well with meat.

Fried meat with oranges: oranges are rich in vitamin B, vitamin C and folic acid. These nutrients are easy to decompose and lose at high temperature. However, Zhang Zuwei, a national second-class nutritionist, also pointed out that in Chinese medicine, there is a dietotherapy method of steaming oranges before eating them, because for people with deficiency of spleen and stomach and weak constitution, oranges are not easy to digest when eaten raw, but the effect is actually better when cooked.

Stir-fried strawberries with celery: strawberries are best eaten raw. They are rich in vitamins and carotene, and have the effect of clearing away heat and reducing fire. Heating will lead to the loss of vitamins. In fact, many students describe the taste of this dish as "dark cuisine", which means "I can't appreciate it". Although creative, you need to be cautious when trying. Liu Lan also suggested that because the vitamins in fruits will be destroyed when exposed to high temperature, it should be noted that fruits should not be fried for a long time.