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The classic cookbooks of cauldron dishes in the canteen are cheap and affordable.
Braised tofu, onion, fried mutton, braised hairtail, braised ribs and Zhu Mu meat (sliced cucumber and eggs).

Braised eggplant slices, roasted eggplant slices, fried cucumber and melon ball soup, dry fried small yellow croaker and dry fried hairtail.

Pan-fried tenderloin meatballs (fried pork with coriander), sliced meat and preserved Chinese cabbage meatballs.

Stir-fried spinach, pork and cabbage, stewed vermicelli, fried carrot slices and cucumber, and fried pork liver.

Spicy kidney, spicy tofu, Chinese cabbage tofu soup, fried Chinese cabbage slices and fried black fungus slices.

Stir-fried Pleurotus ostreatus, stir-fried bamboo shoots, stir-fried bean sprouts, eggs, stir-fried flowers, eggs and cucumber eggs.

Fried Chili eggs fried mushroom eggs fried spinach eggs fried leek eggs fried green bamboo shoots.