2, boiled white, boiled white in Sichuan is divided into sweet boiled white and salty boiled white, both of which are delicious, fat but not greasy. Salty boiled white is actually almost braised pork in the north. The meat processed by multiple processes absorbs the juice and becomes rich in flavor. Soft but not rotten hot air and sprouting strips (dried prunes in some areas) are very delicious. Sweet boiled white is also called sand, sweet and glutinous, refreshing, not oily or greasy. 3, Wuchang fish, Wuchang fish has always been praised, naturally delicious. The biggest highlight of this steamed fish is its beautiful shape after wonderful knife work. When it is served hot, it is simply a work of art with various colors and tastes.
4, steamed ribs, ribs themselves are delicious, and less oil, especially suitable for friends who want to eat meat and are afraid of obesity. Coupled with the absorption of rice flour, this dish has become more refreshing and delicious. The rice flavor of rice noodles and the meat flavor of ribs echo each other, giving this dish a new taste.
5, steamed yellow croaker in snow juice, now the wild large yellow croaker is basically extinct, but the delicious yellow croaker is really a very extreme taste. Fortunately, there are wild small yellow croaker to taste. Although it is not as rich as large yellow croaker, it naturally has a simple and delicious taste. Steaming with vegetable juice of potherb kimchi can best set off the delicacy and delicacy of yellow croaker.
6, steamed fish As the saying goes, when eating in Guangzhou, Cantonese people should know how to eat. In Cantonese kitchen equipment, there are not a few families with three-tier steaming drawers. Most of the seafood that Cantonese people like is steamed. Steamed fish with soy sauce retains the original flavor of the fish, so it is very suitable to use fresh and salty soy sauce to make the fish not too dull.
7. Steamed bacon, bacon, sausage, preserved chicken and preserved fish will subconsciously drool when they listen to the name. Bacon often gives birth to a unique flavor under the action of time. If a variety of bacon are steamed together, the taste will be richer and more delicious, and the blending of oil also solves the problem that some bacon tastes hard.
8, taro with meat, summer is a good time to eat taro, big taro is powder and glutinous, steamed with pork belly, which can not only absorb the delicious meat, but also remove the greasy meat, a very classic match.