1, kung pao chicken
Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics, including Shandong cuisine, Sichuan cuisine and Guizhou cuisine, with different raw materials and practices. The origin of this dish is related to diced chicken with sauce in Shandong cuisine and diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, and a new dish, kung pao chicken, was formed, which was circulated and summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.
Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.
2. Spicy series
Emei restaurant is famous for its delicious dishes. In Sichuan cuisine, according to Chengdu School, color, fragrance and taste are emphasized. In taste, it is characterized by variety, breadth, thickness and alcohol content. It pays attention to knife work and modeling. Five flavors are mainly for Beijingers, and its dishes are very popular with Beijingers.
3. Zhangcha roast duck
Zhangcha duck is a kind of smoked duck, which is one of the famous dishes in Sichuan. It is beautifully made, strict in requirements, golden in color, crisp outside and tender inside, and has a special smell of camphor wood and tea. This dish is carefully selected and made. It is a plump drake that comes on the market in autumn. After four processes of salting, smoking, steaming and frying, it is also called "four-system Zhangcha duck".
Among the four processes, it is the most important to choose camphor leaves and camellia tea to smoke ducks. Cinnamomum camphora is an evergreen tree, which grows in warm underground, and its leaves are oval, which is rich in the unique fragrance of Cinnamomum camphora. Smoked duck with scented tea is a major feature of this dish.
4, three towns diving tofu
Knife pays attention to the notes of flower knives; When sizing the main material, pay attention to "thorough" and "hard sizing"; Stir-fry until the pan is red and the oil temperature is high. The heat is "just broken, just cooked" is better; Pour the juice carefully and turn it slightly, and the juice is even; A dish was served, "I saw red oil but no juice."
5, thousands of pieces of meat
"Thousand pieces of meat" is made from pork belly through three processes: boiling, frying and steaming. The dish is purple in color, tender and not greasy in meat slices, rotten but not muddy in taste, salty and sweet, and fragrant.