1. Fish head with chopped pepper is the most classic food in Hunan cuisine. A delicious big fish head with spicy and delicious chopped pepper is enough to conquer all picky tongues under the action of time and steam.

2. Boiled white. Boiled white in Sichuan can be divided into sweet boiled white and salty boiled white, both of which are delicious, fat but not greasy. Salted and boiled white is actually almost the braised meat in the north. The meat processed by multiple processes absorbs the juice and becomes rich in taste. The soft but not rotten heat and the sprout (dried plum in some areas) are very delicious. Sweet boiled white is also called sand, sweet and glutinous, refreshing, not oily or greasy. 3, Wuchang fish, Wuchang fish has been praised, naturally very delicious. The biggest highlight of this steamed fish is the beautiful shape presented after the wonderful knife work. When it is served while it is hot, it is simply a work of art with all colors and flavors.

4. Steamed pork ribs with powder, which are very delicious and have little fat, are especially suitable for friends who want to eat meat but are afraid of being fat. Coupled with the absorption of rice flour, this dish has become more refreshing and delicious. The rice flavor of rice noodles and the meat flavor of ribs echo each other, which makes this dish present a new taste.

5. Steamed yellow croaker in snow juice. Now the wild large yellow croaker has basically disappeared, but the delicacy of yellow croaker is really an extreme taste. Fortunately, there are wild small yellow croaker to taste. Although it is not as rich as large yellow croaker, it naturally has a homely and simple delicacy. Steamed with the vegetable juice of potherb pickles can best set off the delicate and delicious taste of yellow croaker.

6. Steamed fish in soy sauce. As the saying goes, Cantonese people should know how to eat in Guangzhou. Among the kitchen equipment of Cantonese people, there are not a few families with three-tier steaming drawers. For Cantonese favorite seafood, most of them are steamed. Steamed fish with soy sauce retains the original taste of fish, and it is very appropriate to use the fresh and salty soy sauce to make the fish not too dull.

7. Steamed bacon, sausage, chicken and fish will subconsciously drool just by listening to their names. Under the action of time, preserved meat can often give birth to a unique fragrance. If a variety of preserved meat are steamed together, the taste will be richer and more delicious, and the blending of oil and fat will also solve the problem that some preserved meat tastes hard.

8. Taro is mixed with meat. Summer is a good time to eat taro. Taro is powdery and waxy. When steamed with pork belly, it can absorb the delicious meat and get rid of the greasy taste of the meat, which is a very classic match.