There are scrambled eggs with tomatoes, braised eggplant, spicy tofu, braised pork, fish-flavored shredded pork, etc.

1. Scrambled eggs with tomatoes, scrambled eggs with tomatoes, Shandong cuisine.

Also known as tomato scrambled eggs, it is a common popular dish in many families.

The cooking method is simple and easy to learn, and the nutritional combination is reasonable.

Bright, refreshing and appetizing, it has become one of the most representative and classic delicacies in Chinese cuisine.

It is rich in nutritional value, has the characteristics of complementary nutrients and has bodybuilding and anti-aging effects.

2. Braised eggplant Braised eggplant is a traditional dish with a long history. This dish is the most exquisite among vegetarian dishes.

It is a popular food.

The main ingredients are eggplant, meat, chili, garlic, bean paste, coriander, etc. It is moderately sweet and salty, smooth and glutinous, fresh and delicious.

3. Spicy Tofu Mapo Tofu is one of the most local specialties among Chinese tofu dishes and has become a famous Sichuan dish popular around the world.

Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), beside the Wanfu Bridge in the outer north of Chengdu.

Due to the continuous efforts of Chen Mapo Tofu's descendants, Chen Mapo Sichuan Restaurant has been famous for more than 140 years.

4. Braised pork is a famous popular dish and belongs to Shandong cuisine.

It uses pork belly as the main ingredient. It is best to use three layers of fat and lean meat (pork belly). There are as many as 20 or 30 ways to make it.

The cooking technique for braised pork is mainly casserole. The cooked meat is fat and lean, sweet and soft, and melts in your mouth.

Braised pork is widely spread throughout our country and has certain nutritional value.

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

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

Fish-flavored shredded pork is a common Sichuan dish.

Fish flavor is one of the main traditional flavors of Sichuan cuisine.

Finished dish: Brown-red in color, salty, sour and sweet, with a strong aroma of onion, ginger and garlic, and its taste is made from condiments.

This method originated from the unique Sichuan folk fish cooking seasoning method, and now it has been widely used in Sichuan-style cooked dishes.