The names of home-cooked dishes are: Mapo tofu, Sichuan style pork, braised pork, kung pao chicken, fish with Chinese sauerkraut, braised carp, hot and sour potatoes, shrimps with rapeseed, cold tomatoes, stir-fried green beans and so on.

1. Mapo Tofu

The main raw materials are douban, tofu, minced beef (pork can also be used), pepper and pepper, etc. Hemp comes from pepper, and spicy comes from pepper noodles. This dish highlights the "spicy" characteristics of Sichuan cuisine, and its taste is unique and smooth.

2. Sichuan-style pork

Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, which belongs to Sichuan cuisine series. The raw materials are mainly pork rump, green pepper, garlic sprout, etc. It has a unique taste, bright red color and is fat but not greasy.

3. Braised pork

Braised pork takes pork belly as the main ingredient, and it is best to choose three layers of pork belly (pork belly) with fat and thin, and there are as many as twenty or thirty ways to make it. The cooking skills of braised pork, the pot is mainly casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China and has certain nutritional value.

4. kung pao chicken

The origin of this dish is related to the chicken diced with soy sauce in Shandong cuisine and the chicken diced with Hu chili pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine, and kung pao chicken has also spread abroad.

kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. It is red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because it is fresh and spicy in the mouth, the freshness of chicken matches the crispness of peanuts.

5. Fish with pickled vegetables

Fish with pickled vegetables is cooked with grass carp as the main ingredient, and pickled vegetables and other ingredients. It tastes sour and delicious, and the fish is rich in high-quality protein, which can provide people with rich nutrients such as protein and minerals. Lactic acid in pickled vegetables can promote the absorption of iron and increase people's appetite.

refer to Baidu Encyclopedia-Fish with Chinese sauerkraut Baidu Encyclopedia-Mapo Tofu for the above contents.