Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish smells like fish, and the taste is made of spices. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.

2. Third fresh mixed rice

The method of covering rice with fresh broken rice is simple. The raw materials needed are eggplant, potato, green pepper, rice, onion and minced garlic. It's Chinese food, and the taste of freshly ground rice belongs to the domestic flavor. The method belongs to the category of cooking, and the details can be adjusted according to your own taste habits.

3. Pork chop with rice

Pork chop with rice is a delicacy, a Japanese cuisine. The main ingredients are pork tenderloin, rice and seaweed, and the seasonings are essence, starch and bread flour. This dish is mainly stewed.

4. Beef rice

Beef covered rice is a dish with tenderloin and rice as the main raw materials and cooking wine, soy sauce and sugar as the main seasonings. This dish is fried and cooked slowly over low heat.

5, tomato scrambled eggs bibimbap

Tomato scrambled egg mixed rice is a kind of food, which is made only of tomatoes, eggs and rice. It is a classic meal that can never be finished. Put the rice on the plate and pour the scrambled eggs with tomatoes on it.

6. 1. 1% rice was developed on the basis of the "spring test", one of the "eight treasures" in the Western Zhou Dynasty. The practice of "spring roasting" in the Notes to the Book of Rites is: "Fry fermented grains (H m 4 I, meat sauce) and put them on the rice to make them paste." Sugar is meat paste, upland rice is yellow rice and millet grown in the north, fertile is pouring, and paste is fat. The general idea of the whole paper is: after the meat sauce is boiled, it is added to the yellow rice (or millet) rice and then poured with oil, which becomes "pure baking". During the Sui and Tang Dynasties, "pure roasting" developed into "royal empress dowager rice", and the cooking methods were also improved. Wei Juyuan's "Food List" records: "Weaving egg fat, covering rice noodles, has a mixed taste." That is to say, the shape of the meat is changed to filiform, and the color and taste are more colorful with eggs and other things.

It became one of the foods in the "Shao Weiyan" in the Tang Dynasty. These are the rudiments of today's "1: 1.2".