2. Sweet and sour pork ribs: Sweet and sour pork ribs are traditional dishes in Jiangsu and Zhejiang. Deep-fry fresh ribs until the surface is golden, then cook them with sugar, vinegar, tomato sauce, onion, ginger and garlic. The taste is crisp, sweet and sour.
Kung pao chicken: kung pao chicken is a classic Sichuan cuisine, which consists of chicken, peanuts, green peppers and dried peppers. Because of its spicy taste and low cost, it has become the first choice for canteen dishes.
4. Spicy crab: Spicy crab is an authentic Cantonese dish. Yangcheng Lake hairy crabs are selected as the main raw materials, and spices such as ginger, garlic, pepper and onion are added. Heated and cooked, it tastes delicious, spicy and delicious.
5. Braised beef: Braised beef is a traditional dish in Chongqing, made of beef and carrots. After the beef is fried and blanched, it is delicious to cook with traditional Chongqing red soy sauce, pepper, tsaoko, fennel and star anise.