Birthday banquet can do these dishes: braised lion's head, shredded pork with fish, fried dumplings with eggs, steamed shrimp with garlic vermicelli, crab tofu

1, braised lion's head, also known as the four happy balls, is a famous Huaiyang dish. Will have fat and lean meat with water chestnuts, mushrooms and other materials, made into balls, first fried and then boiled, out of the pot after the pungent aroma, just smelled to attract appetite, mellow flavorful meat and juice, super tasty. Lion's head to be soft and tasty, the meat is best to chop yourself, and to be fat and lean, lean meat than fat slightly more.

2, fish-flavored shredded pork is a traditional dish, flavored with fish and named, belonging to the Sichuan cuisine. Legend has it that it was inspired by shredded pork with pickled peppers, and during the Republican era it was created by a Sichuan chef. Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish: brownish-red in color, salty, fresh, sour and sweet, with a strong scent of green onion, ginger and garlic, the flavor is seasoned and modulated. This method originated from the unique Sichuan folk cooking fish seasoning method, and now has been widely used in Sichuan cooked dishes.

3, holding the egg fried dumplings of the main ingredients pork, flour. The ingredients are added according to personal taste. Pan-fried dumplings filled with chives and meat have a delicious flavor. The production process is simple. Production materials: 300 grams of leek meat filling, 200 grams of flour, 2 eggs, cooking oil in moderation, a little salt, black sesame seeds, scallions, red pepper grains.

4, garlic fans steamed shrimp is a gourmet, the main material has fresh shrimp, auxiliary materials are fans, ginger, garlic, scallions and so on. This is a light and fresh dish, the fans absorb the fresh shrimp, more delicious. Steaming is suitable for summer.

5, crab tofu also known as crab roasted tofu, crab tofu casserole, is a specialty Beijing cuisine. Jiangzhe cuisine, Huaiyang cuisine and other cuisines also have this dish. Crab roe tofu was originally made with crab roe, tofu and other ingredients. Later, due to the high cost of crab roe and the complexity of making it, salted eggs were often used instead. After the dish, the tofu is white and tender, the crab meat is yellow and fragrant, salty with fresh, fresh and delicious, unique flavor.