1. Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) is a representative traditional dish of sweet and sour flavor that is loved by the public.

It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the finished dish is bright red and oily.

2. Braised carp Braised carp is a home-cooked dish made with carp as the main ingredient and peanut oil, wet starch, garlic, soy sauce, etc. as auxiliary ingredients. The cooking technique of braised carp is mainly braised, and the taste is salty and fresh.

Yellow color, tender fish and mushroom aroma, thick juice and delicious taste.

3. Yuxiang shredded pork (sauteed in spicy garlic sauce) is a traditional dish with Han nationality. It is named after the flavor of fish and belongs to Sichuan cuisine. It is said that it was inspired by shredded pork with pickled peppers.

It was created by a Sichuan chef. 4. Braised eggplant is a traditional Zhejiang dish made with eggplant as the main ingredient. The main cooking method is to braise the eggplant.

It tastes salty and sweet. 5. Kung Pao Chicken is a famous traditional dish famous both at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. The ingredients and methods of this dish are different.

The origin of the style is related to the sauce-fried chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken, which was spread

So far, this dish has been classified as a Beijing palace dish. Later, Kung Pao Chicken was also spread abroad.