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What are the southern dishes?
1, stewed lion's head is a traditional famous dish in Jiangsu Province, belonging to Jiangsu cuisine-Huaiyang cuisine. This dish is soft, fat but not greasy, nutritious, suitable for stewing and steaming, tender and delicious, soft, fat but not greasy, and very delicious.

2. Squirrel mandarin fish, also known as sweet and sour mandarin fish, is a representative work of Su Bang cuisine? According to legend, Emperor Qianlong went down to the south of the Yangtze River and went to Suzhou Songhelou Restaurant to eat incognito. The chef boned the carp, carved patterns on the fish, seasoned it, marinated it a little, dragged it with egg yolk paste, fried it in a hot oil pan until it was tender and cooked, and poured hot sweet and sour gravy on it. It looked like a mouse, crisp and tender outside, sweet and sour, and it was very famous in Suzhou.

3. Boiled dried silk, also known as "Boiled dried silk in chicken sauce" and "Boiled dried silk in chicken fire", formerly known as "Jiu Si soup", belongs to Huaiyang cuisine, which is one of the classic dishes of Huaiyang cuisine and one of the representative works of Huaiyang cuisine famous for paying attention to the temperature of knives.

Baked lobster in soup is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. This dish is based on lobster and served with seafood in stock.

Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. "Barbecued pork" is developed from "inserting barbecue". Mainly made of pork (thin), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.