Chinese hamburger is a famous food in Shaanxi. Simple to make, it is actually a wonderful combination of bacon and Baiji steamed bread. Chinese hamburger is a combination of bacon and Baiji steamed buns, which set off each other and bring their respective flavors to the extreme. Steamed bread is crispy and memorable. Preparation of marinade: Mix oyster sauce, soy sauce, cooking wine, pepper powder and spiced powder, smear them on ducks, put on disposable gloves and massage them. Put the fragrant leaves, cinnamon, star anise, onion ginger and duck meat together all night to make the duck taste.

A big bowl of thick chicken soup, a small bowl of Yunnan wet rice noodles, 1 quail eggs, a handful of mung bean sprouts and wet leeks, three pieces of chicken breast, three pieces of native chicken, two pieces of fish, six pieces of bean curd skin, two pieces of Yunnan Xuanwei ham and five pieces of Yunnan special bamboo shoots. Cantonese cuisine is heavy in quality and taste, and there are many kinds of ingredients. As far as the categories of Cantonese morning tea are concerned, there are barbecued pork, lotus seed paste, bean paste and quicksand. And jiaozi is divided into shrimp dumplings and vegetable dumplings. , dazzling.

First, peel the winter bamboo shoots dug from the mountain, slice them in cold water, blanch them in a pot, and then take out the slices for later use. Then cook the bacon thoroughly (the oil is transparent), take it out, wash it with edible alkali and slice it. When I was a child, I liked dragon wonton or green soup. The soup is particularly delicious, with cooked soybeans in it. Sichuan-style pork has always been people's favorite, and most Sichuanese certainly like it. And greedy frogs and cold pot fish.

First, peel the winter bamboo shoots dug from the mountain, slice them in cold water, blanch them in a pot, and then take out the slices for later use. Then cook the bacon thoroughly (the oil is transparent), take it out, wash it with edible alkali and slice it. When I was a child, I liked dragon wonton or green soup. The soup is particularly delicious, with cooked soybeans in it. Sichuan-style pork has always been people's favorite, and most Sichuanese certainly like it. And greedy frogs and cold pot fish.

I like Huimian Noodles best. When I was a child, I put a few drops of soy sauce to color it, stir it evenly, then add a proper amount of boiling water, transfer it to a soup pot, stew it for about two hours on low heat, then add potatoes, stew it for about ten minutes, and finally add a spoonful of pepper and a spoonful of chicken essence, and stir it evenly. The preparation method of chili oil is to put chili noodles into a bowl according to the ratio of 1: 1, add white sesame, white pepper, thirteen spices, salt, monosodium glutamate and pepper powder, mix well, and burn the oil until it smokes.