Different people have different tastes. Some people prefer light dishes, while others prefer heavy-flavored dishes.

A large piece of meat is wrapped in a thick and salty soup. When you take a bite, you can feel the satisfaction of the soup gently overflowing from the meat. The meat is tender and smooth, and the soup is salty and spicy. With a big mouthful of white rice, this is

Who wouldn’t like this hearty gourmet enjoyment?

The first one: Steamed Salted Fish with Black Bean Sauce. Black bean and salted fish are both richly fragrant and heavy-flavored ingredients. When the two are blended together, they are even more fragrant.

The taste of salted fish is slightly hard, but it is steamed until it is soft and waxy. It contains both the salty aroma of salted fish and the tenderness of fresh fish.

The rich juices slowly seep out from the fish meat and mix with the aroma of black bean, making your mouth water.

Not only is the fish meat soft and glutinous and easy to eat, but the fish bones are also softened. Pick it up and put it in your mouth to chew. The more you chew, the more delicious it becomes.

The salted fish has a strong flavor, and the tempeh makes it even more mellow. It is paired with light rice, which is both sweet and salty. The two are so perfectly combined that you can eat three big bowls in a row.

The second type: pickled water celery. Pickled water celery is chopped into pieces, and mixed with dried chili peppers, sesame seeds, fennel and cooking wine. It has a crisp, sour and salty texture with a rich flavor. The juices form a thick and delicious aroma. Just what you need for light and sweet white rice porridge.

Or a big bowl of white rice, the taste will be right and peaceful immediately, and the aroma is fragrant. Eat a slow mouthful of white rice, coupled with the salty aroma of water celery, the whole pores will feel comfortable, and even the intestines and stomach will become more docile.

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The third type: braised chicken. The braised chicken soup that has just been brought to the table is still boiling and steaming. The spicy smell rushes out with every burst of boiling bubbles. Waves of strange fragrance are not only delicious.

It enters your nostrils, challenges your taste buds, and is so persistent that it touches your body.

The already thick soup, coupled with the preparation of various side dishes, becomes more mellow. The juices and fats of the vegetables penetrate each other, and it is so thick that it coats every piece of chicken with a smooth and juicy taste. Even the minced bones ooze out the richness.

The thick soup is completely blended with the salty soup, full of flavor.

In front of such braised chicken, every bowl of rice will tremble.