Gannan stir-fried fish - spicy and tender. It looks like it's just fresh grass carp, but the secret lies in the seasoning.

Cut the fish into long cubes and mix it with dried potato starch. Stir-fry it quickly in hot oil. Add ginger, red pepper, green onion, and top with wet starch mixed with vinegar, wine and other seasonings until it looks golden in color. Eat it.

The fried fish tastes spicy and slightly sour, plus the tenderness of the fish itself. Just looking at the picture is enough to make you drool.

Three cups of chicken - one oil, one sauce, one wine - the novelty is why the chicken is measured in cups. Only when you know it do you know. The so-called cup means that the dish only consists of one cup of lard, one cup of soy sauce and one cup of rice wine.

It is cooked in soup, so the cooked chicken is red in color and has an attractive fragrance.

This dish originated in Jiangxi and spread to Taiwan, becoming the representative of Taiwanese cuisine.

It is said that Three Cup Chicken was made to worship Wen Tianxiang and was later improved.

The origin is a bit tragic, so just focus on the food at this time.

Rice-flour fish - named after Mao Zedong and looking at the moon with four stars. During the land reform period, locals used rice-flour fish and four kinds of side dishes to entertain Chairman Mao, so Chairman Mao named it "Four-Stars Looking at the Moon" and it has been passed down to this day.

Rice-flour fish is made from grass carp, placed under the steamer with lettuce leaves, covered with indica rice noodles, and then covered with grass carp fillets and steamed.

Then pour in the spicy sauce, sprinkle with chopped green onion, and finally the fragrant rice noodle fish is completed.

This dish is generous in weight and at a favorable price. Even if it’s so spicy, I can’t stop eating it every time. The best way to enjoy it is to sit at a low table with a few friends.