Chinese Cabbage in Soup

Boiled cabbage is a traditional Sichuan dish, which was brought to Beijing by Sichuan cuisine masters and became a delicious dish at state banquets. It is said that when Premier Zhou hosted a banquet for foreign guests, there was "boiled cabbage" in the banquet. This dish looks unpretentious, such as several cabbage hearts soaked in clear water, but it is fresh and elegant when eaten in the mouth, with strong fragrance, strong soup flavor, no oil and no greasy, soft and slag, not like rare dishes, but better than rare dishes. It is an advanced clear soup dish that uses clear soup skillfully.

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Kung pao chicken.

Kung pao chicken, as an ordinary Sichuan dish in the eyes of Chinese people, was nicknamed "the famous dish of the universe" by netizens when former US President Trump visited China for the first time on the afternoon of August 8, 20 17. Legend has it that kung pao chicken, who originated from Ding Baozhen, a famous minister in the late Qing Dynasty, fried dried peppers and peanuts into diced chicken, forming this famous dish in Sichuan with a sweet, sour and spicy flavor.

This dish is made of sugar and vinegar, supplemented by the color of soy sauce and the taste of cooking wine, which can be described as the "golden ratio". The entrance is sweet and sour first, then spicy, then salty and fragrant, and it is very distinctive and deeply loved by people.

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Soft-pocked long fish

Soft-pocked octopus, also known as "soft-pocked eel", is the most famous dish in Huaiyang cuisine, which can be called "the first dish in the founding of the People's Republic of China".

Soft-pocked long fish, the "pen green" long fish before and after the Dragon Boat Festival, is carefully cooked. After cooking, the back is dark and bright, soft and tender, fresh and refreshing. On the hot side, chopsticks are trembling and jumping, shiny and smooth; The entrance is tender, and if you sip it gently, your teeth and cheeks will be fragrant.

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Yangzhou shizitou

One of the most famous national banquet dishes is "Yangzhou Lion Head".

The reason why it is called "lion's head" is because this dish is plump and looks like the head of a lion. This dish is also a typical representative of Huaiyang cuisine. Whether it is the selection of materials or the production process, the delicacy of Huaiyang cuisine is fully reflected. To be a successful lion's head, it should be mellow and fresh and pleasant, with both. If you put it in a small bowl, shake it carefully and put it on the table, the lion's head should shake slightly in the bowl, and its shape is like a lion's head throwing water.

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Squirrel mandarin fish

Squirrel mandarin fish, a famous dish in Su Bang cuisine, is vividly described as "head held high and tail tilted, with funny color, squirrel-like shape and squeaking with brine." This is a very demanding knife dish. The chef changed the whole fish into 108 garlic cloves by virtue of exquisite knife work. After frying, the meat was turned into hair, the head was raised, the tail was slightly tilted, and the shape was like a squirrel, which was very beautiful.