1. Fish head with chopped pepper, the most classic delicacy of Hunan cuisine.

The delicious big fish head is paired with spicy and delicious chopped pepper. Under the action of time and steam, the fish head with tender meat, spicy and moist taste is enough to conquer all picky tongues.

2. Shao Bai. There are two types of Shao Bai in Sichuan: sweet Shao Bai and salty Shao Bai. Both are delicious, fat but not greasy.

Xianshaobai is actually almost the braised pork in the north.

The meat that has been processed through multiple processes absorbs the flavor of the juice and becomes rich in flavor. The heat is soft but not rotten, and the bean sprouts (in some areas, prunes are used) make it very delicious.

Sweet Shao Bai, also called Jia Sha, is sweet, glutinous and refreshing, not greasy or greasy.

3. Wuchang fish, Wuchang fish has received high praise, and it is naturally very delicious.

The biggest highlight of this steamed fish is the beautiful shape presented by the wonderful knife work.

Serve it out while it's hot, it's simply a work of art with all the color, flavor and flavor.

4. Steamed pork ribs. The pork ribs themselves are very delicious and have less fat. It is especially suitable for those who want to eat meat but are afraid of getting fat.

Coupled with the absorption of rice noodles, this dish becomes more refreshing and delicious.

The aroma of the rice noodles and the meaty aroma of the ribs echo each other, giving this dish a new taste.

5. Steamed yellow croaker in snow sauce. Nowadays, wild large yellow croaker is basically extinct, but the deliciousness of yellow croaker is really a very extreme taste.

Fortunately, there are also wild small yellow croakers that you can taste. Although they are not as rich as the large yellow croakers, they still have a homely and simple taste.

Steaming with the juice of mustard pickles can best bring out the tender and delicious taste of yellow croaker.

6. Steamed fish with black bean sauce. As the saying goes, when eating in Guangzhou, Cantonese people should know how to eat best. Among the kitchen equipment of Cantonese people, there are many families with three-layer steaming drawers.

As for the seafood that Cantonese people love most, most of them are steamed.

Steamed fish in black bean sauce retains the original flavor of the fish, and uses the saltiness of the black bean sauce to prevent the fish from being too bland, which is very suitable.

7. Steamed cured meat, sausage, cured chicken and cured fish will make your mouth water subconsciously just by hearing the names.

Cured meat often develops a unique fragrance under the action of time. If a variety of cured meats are steamed together, the taste will be richer and more delicious. The blend of fats and oils also solves the problem that some cured meats have a tough taste.

8. Taro with meat. Summer is a good time to eat taro. The big taro is pink and waxy. Steaming it with pork belly can absorb the deliciousness of the meat and remove the greasy taste of the meat. It is a very classic combination.