The term "drinking dish" is probably invented by the Chinese. In ancient times, people usually did not eat cold dishes. They would only eat some cold dishes when drinking to offset the heat of the drink.

Nowadays, the dishes that go with wine are not only cold dishes but also many other dishes, but the dishes that go with wine are still mainly cold dishes.

Drinking dishes have now become a very important delicacy in our daily diet. Although each dish is very simple, many men who love drinking cannot do without them for every meal.

Next, I will introduce to you some very popular dishes to go with drinks. Come and see if you like them!

Cold Pork Head Pork Speaking of pork head, it reminds me of an old war movie I watched when I was a kid. I can’t remember which one it was. I just remember that in a small tavern, the underground party’s secret code was: “A plate of peanuts, two taels

Pork head meat, three ounces of Lao Baigan."

Ingredients: 1 piece of pork head, appropriate amount of other condiments; Preparation method 1. First remove the hair from the pig head and wash it, then float it in clean water for an hour to remove the blood and rinse several times; Crispy peanuts Ingredients: Peanut kernels

(Raw) 500g 40g rapeseed oil, 2g allspice, 10g salt, appropriate amount of high-strength white wine 1. Select the peanuts, remove the shriveled and broken peanuts, and put the washed peanuts into a pot of boiling water

Cook for about 1 minute, remove quickly, drain the water and be sure to dry it); 2. Add oil in the pot, heat until 50% hot, then turn to low heat, put the peanuts into the oil pot and fry, use a slotted spoon to fry continuously

Stir up and down and fry until the moisture in the peanuts has been completely dried out and the skin turns light golden brown. Take it out immediately to control the oil; 3. While the peanuts are hot, pour in high-strength white wine, sprinkle with refined salt and five-spice powder and mix well.

Seal in bottle and take as needed.

Sauced beef 1. Cut the whole fresh beef button you bought into large pieces of about ten centimeters, soak it in cold water, change the water several times to fully soak out the blood; 2. Then use 6-8 liang of cooking wine, 6-8 liang of cooking wine,

8 taels of soy sauce (depends on personal taste, if you like a strong taste, add more soy sauce), a few bay leaves, a pack of soy sauce seasoning bought in the supermarket, a few slices of ginger, no need to add water, and soak for more than an hour; 3

. Finally, bring to a boil over high heat and simmer over low heat instead of a pressure cooker. The slow stew will taste more fragrant; 4. After stewing, let it cool naturally, then put it in the refrigerator for one night.

Take out one piece at a time, cut it into slices and eat it directly, the taste is incredible.

It can also be eaten with your favorite dipping sauce to make it even more delicious; Flavored Chicken Feet Flavored Chicken Feet is a perfect accompaniment to wine, meals, or a late-night snack.

For those who like to eat tempeh, stir-fry chili peppers to bring out the aroma of tempeh, and then stir-fry chicken feet for a fragrant aroma.

Ingredients: 500g chicken feet, 30g tempeh, 5 red peppers, 5 green peppers, 100g chives 1. Wash the chicken feet, remove nails, chop into small pieces; boil water, add chicken feet, ginger, star anise

, blanch in cooking wine; take out and soak in ice water; 2. Wash the tempeh, wash and cut red pepper, green pepper, and chives; 3. Heat the pan, pour oil, add red pepper, green pepper and stir-fry

After a while, add black bean sauce and stir-fry until fragrant. Add chicken feet, ginger slices, chicken powder, pepper, cooking wine, soy sauce and stir-fry. Add salt and chives and stir-fry to reduce the juice. Salted edamame. Salted edamame is a traditional snack in Shanghai, and this

The dish is also a dish to go with wine.

Shanghainese will clean the edamame, choose the plump and big ones and cut off both ends. After cooking, add some Sichuan peppercorns and refined salt to make a very delicious dish to go with wine.

Ingredients: edamame, salt, oil, dried chili pepper, Sichuan peppercorns, bay leaves, green onion and ginger, cumin, star anise, cinnamon.

Preparation method: 1. Soak edamame in alkaline water for half an hour, then wash it with clean water, cut off the sharp ends at both ends and set aside; 2. Take a cooking pot, put water in it, add salt, and put in all the rinsed beans

Season with seasoning, then add a few drops of oil and cook over high heat. After the water boils for 5 minutes, add the edamame. After the water boils, cover and simmer over low heat for 10 minutes. Turn off the heat, soak and let cool, then store in the refrigerator. After a few hours, the flavor will be absorbed.

, you can eat cold and refreshing edamame when you bring it out.

Spicy clams are so delicious that they are called "the most delicious in the world". Even the outer shells of spicy fried clams must be licked clean.