When you go to a restaurant to eat, do you have the kind of dish that you must order every time? Hello everyone, I am Teacher Ye, and today I am here to share delicious food with you again. Today we are not talking about snack making, let’s talk about those years together

A must-try dish in restaurants! Nowadays, going out to restaurants may be a common thing. Although restaurants now have too many kinds of delicacies to count, stir-fry dishes are still popular classics and are popular among the public.

One of my favorite dinners. Restaurants now have many types of dishes, such as Sichuan, Hunan, Cantonese and Fujian cuisine. But no matter what type of restaurant, there are some dishes that have a very high occurrence rate, and most people have them.

A must-try dish in a restaurant! For example, the following are some of the dishes. If one of you says you haven’t tried them, I’m a loser. Let’s take a look at the hot dishes that have been popular in these restaurants for decades.

Mapo Tofu Mapo Tofu, also known as Chen Mapo Tofu, is one of the famous local traditional dishes in Sichuan Province. Its appearance is dark red and bright, with contrasting red, white and green. The shape of the tofu is not bad, and it tastes numb, spicy and spicy.

Hot, tender, crispy, fragrant, fresh and other flavors highlight the "spicy" characteristics of Sichuan cuisine. The origin of its name is also quite bizarre. Mapo Tofu was created during the Tongzhi period of the Qing Dynasty. It was created by Chen Xingsheng, the proprietress of Wanfu Bridge "Chen Xingsheng Restaurant" in Chengdu.

Created by Liu.

Because she had a few pockmarks on her face, she was called Mapo Tofu. Nowadays, Mapo Tofu is very popular and spreads all over the world! Boiled Pork Slices Boiled Pork Slices is a new local famous dish, which originated in Zigong and spread in the southwest.

, is a famous home-cooked dish in Sichuan cuisine.

It originated in the 1930s, when Zigong famous chef Fan Ji'an (1887-1982) invented boiled pork slices with outstanding flavor.

Because the meat slices are not oiled and cooked in water, it is called boiled pork slices.

The meat is spicy, soft and easy to chew.

When eaten, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy flavor is strong. It is best served with rice and is one of the home-cooked delicacies.

The specialty is "spicy, spicy, fresh and fragrant", which is deeply loved by the public and popular year after year! Beer duck is a special dish with unique flavor and is a favorite dish among diners.

It is said to have originated in the Qing Dynasty.

There are many ways to prepare beer duck.

Its main ingredients are duck and beer.

Stewing duck meat and beer together makes the nutritious duck meat taste more intense. The duck meat is not only delicious in the mouth, but also has a fragrance of beer. When eating, you can also eat it like hot pot, and customize it according to your preferences.

Put some green vegetables, vermicelli, mushrooms, etc. into the pot and cook it. The taste is extremely tender and very comfortable! Twice-cooked pork Twice-cooked pork is a traditional Sichuan dish of cooking pork and belongs to Sichuan cuisine.

Legend has it that twice-cooked pork originated in the late Qing Dynasty and was accidentally invented by a Hanlin named Ling.

However, this is not the case. The origin of twice-cooked pork can be traced back to the Northern Song Dynasty.

By the Ming Dynasty, twice-cooked pork was basically finalized.

The creation of Pixian Douban in the late Qing Dynasty greatly improved the taste and quality of twice-cooked pork, making twice-cooked pork the star of Sichuan cuisine, and now it has become a popular dish with a high table serving rate.

Nongjia Stir-fried Pork Nongjia Stir-fried Pork. The main ingredients are pork belly and green pepper. The main cooking technique is stir-frying.

Spicy and spicy, it is a home-cooked dish on the dinner table.

Stir-fried pork is a very famous Hunan dish. The meat is tender, spicy and fragrant, tender and delicious. It goes very well with rice. As one of the classic Hunan dishes, its reputation has spread all over the world.

Fish head with chopped peppers Fish head with chopped peppers is a traditional famous dish in Hunan Province and belongs to Hunan cuisine.

The dishes are bright red in color, rich in flavor and tender in texture.

Fat but not greasy, soft and waxy, fresh and spicy.

The origin of the fish head with chopped pepper is said to be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing literati, fled the "literary prison" due to literary taboos.

On the way, we passed through a small village in Hunan and stayed with a poor farmer's family.

The farmer caught a fat-headed fish from the pond, and the farmer's wife entertained Huang Zongxian with cooking.

After the fish was washed, the fish meat was boiled with salt, then minced with home-produced chili peppers and steamed with the fish head. Huang Zongxian ate it and found it very delicious and unforgettable.

After Shiping returned home, he asked his chef to improve the dish, which led to today's "Chopped Fish Head with Pepper" and became a representative of steamed Hunan cuisine.

Fish-flavored shredded pork is a special traditional dish named after its fish-flavored flavor. It belongs to Sichuan cuisine.

According to legend, it was inspired by the old dish shredded pork with pickled peppers, and was created by a Sichuan chef during the Republic of China.

The finished dish is ruddy in color, tender in texture, fresh in quality and rich in fish flavor.

Its flavor is thick and long, with lingering aftertaste and endless aftertaste, which is called lingering fragrance.

Before the 1970s, the name "Shredded Pork with Yuxiang" was written on restaurant menus, but now it is the dish with the highest attendance rate and is highly sought after by the people.

Sweet and Sour Pork Ribs Sweet and Sour Pork Ribs is a popular traditional dish that is representative of the sweet and sour flavor. "It has moderate sweetness and sourness, is not oily or greasy, and has a rich and delicate taste, and you will not feel any abruptness from any kind of seasoning." Color

It is sugary in color, neither thick nor light, and is suitable for both men and women of all ages. It has become a classic dish that you will never get tired of eating. Saliva chicken is a traditional Sichuan specialty dish in China. It is a cold dish in Sichuan cuisine. It is rich in seasonings and spicy and delicious.

Tender and refreshing. When cooking, the soup used to cook chicken is very particular and needs to be just right. This can preserve the soluble protein of the chicken to the maximum extent, increase the deliciousness of the chicken, and have its unique aroma and taste.

. Kung Pao Chicken is a cold dish with rich seasonings, spicy, fragrant and tender. It is known as "famous in Bashu and the most delicious in twelve states in the south of the Yangtze River".

Special traditional dishes famous at home and abroad.