1. The cold dishes are Jinhua Bamboo Leaf Legs, Ningbo Corrugated Clams, Heilongjiang Smoked Deer Breast, Sichuan Xufu Bad Eggs, Xinghua Drunken Razor Clam Nose, Dongtai Drunken Mud Snails, Yangcheng Lake Drunken Crabs, Bad Quails, Bad Duck Tongues, and Gaoyou Double

Yellow duck eggs, dried Jieshou tea mixed with shepherd's purse, cold wolfberry.

The hot dishes are only braised black vegetables with crab whites, yam stuffed with duck liver paste, braised crucian carp brains with tofu, braised green leg mushrooms, and roasted goose feet.

Turtles only use skirts.

You don’t need to use the whole fish, just take two pieces of garlic meat from the back of the mouth and the gills under the eyes.

Che Zha took only two pieces of Yao Zhu.

Fried hibiscus chicken slices are stuffed into the teeth, and the flying dragons caught alive in the Daxingan Mountains are minced with puree and pigeon egg whites.

Instead of suckling pig, use civet for barbecue.

The first dish is not the ginseng swallow with wings and lips, but the Yang Fei Ru is stewed - the puffer fish newly transported from Jiangyin.

Master Tie heard about the pufferfish and said: "Then there must be fried mugwort!" - 'Three or two branches of arborescens outside the bamboo, the spring river is warm and the ducks are prophets, the grassroots are all over the ground and the reed buds are short, it is the time when the pufferfish is about to come.'

If you have mugwort and artemisia, then it is worthy of the title." - "Yes, yes, yes!" The stir-fried vegetables that accompany the rice are also very simple: vegetarian stir-fried mugwort and sprouts, vegetarian stir-fried pea shoots, stir-fried purple sprouts and ginger, and stir-fried stir-fried pea sprouts.

Malantou, plain-fried phoenix tail - young lettuce tips with only three leaves, plain-roasted white yellow buds... 2. After returning home, I saw the food was ready again.

Fried tofu, tender and brown; a plate of pickled ginger, spicy and appetizing.

And the next day, the farmer came back at dusk, unlocked the door, and smelled the fragrance.

Open the pot and take a look: in addition to rice, there is also a bowl of bacon and a pot of shochu.

This kind of farmer eats food, wine and meat, and is drunk and full.

3. The most popular is the egg pancake sold by an old lady in Guangdong: mix eggs with noodles, add salt, add a lot of chopped green onion, and fry on a pan.

The old ladies in Guangdong are very willing to put lard in. The pancakes are frying sizzlingly in the pan, which is really a great temptation.

After frying, both sides will be browned, and the diameter can be one foot. Roll it up and eat it, which will satisfy your craving.

4. The deputy director’s surname is Huang, who is good at cooking.

He would go to the small canteen every twenty minutes and instruct the master chef to boil water, add meat, skim the foam, add onions, ginger and aniseed, taste the saltiness, reduce the fire, and collect the soup.

He also ordered to pick five kilograms of yellow garlic from the greenhouse, pick five kilograms of fresh mushrooms from the mushroom room, and fry two large plates of bones.

After the technicians, technicians, and administrative cadres were all seated, he performed on the spot and fried a raw beef louver, which was extremely crispy and tender.

5. On this day, we also steamed white flour steamed buns.

Half a catty each, like a small pillow for two people.

There was also a person in the place who sold him half a catty of wine.

This wine is steamed together with beetroot, sorghum chaff and cabbage. It doesn’t taste very good, but the alcohol content is not low and it’s very strong.

The workers took the beef and steamed buns back to the dormitory to eat.

They are used to sitting cross-legged on the kang to eat.

In an instant, the aromas of wine, meat, and green onions filled the dormitories.

The stove is burning brightly.

The air building is great.

They neither played guessing games nor joked. They just kept their heads down and ate hard.

5. Eat meat, especially pork elbow. Rock sugar pork elbow, braised pork elbow, Dongpo pork elbow, pot-roasted pork elbow, and Sichuan pork elbow.

At the end of the day, the Shanghainese Xiao Bai Ho is just okay.

When he was young, the chopsticks at Jinyang Restaurant weighed two kilograms and were on a nine-inch plate. He used a chopstick to cut it in half, picked up the plate, and drank half of it in a few mouthfuls.

;Turning the plate aside, snoring, half of it went down too.

6. I didn’t even have a big door to go out. I sat in the room one day watching "Tianyuhua" and "Rebirth", drinking West Lake Longjing and sipping vanilla melon seeds from Suzhou Caizhizhai.

What she eats is light and delicate.

Mix shepherd's purse, Malantou, Shen Chunyang's shrimp roe fermented bean curd, Dongtai's drunken razor clam nose, Ningbo's mud snail, fried winter bamboo shoots with shredded chicken, and braised black green vegetables with cheilan.

7. The pickles at Guanyin'an are very delicious. They are pickled after being exposed to the wind. They don't taste bitter and salty, but have a bit of sweetness.