There are scrambled eggs with tomatoes, braised eggplant, spicy tofu, braised pork, and shredded pork with fish.

1, tomato scrambled eggs

Tomato scrambled eggs, Lu cuisine. Also known as tomato scrambled eggs, is a common popular dish in many people's families.

The cooking method is simple and easy to learn, and the nutrition is reasonable. It is bright, refreshing and appetizing, and has become one of the most representative and classic cuisines in Chinese cuisine. It is rich in nutritional value, characterized by complementary nutrients as well as bodybuilding and anti-aging effects.

2, braised eggplant

Braised eggplant is a long history of special traditional dishes, this dish is a fine vegetarian dishes. It is a popular food.

The main ingredients of eggplant, meat, chili, garlic, bean paste, cilantro, etc., sweet and salty, smooth and soft, fresh and delicious.

3, spicy tofu

Ma Po Tofu is one of the most rich in local flavor characteristics of the Chinese tofu dishes, has become a world-famous Sichuan cuisine.

Ma Po Tofu was first created in the first year of the Tongzhi reign of the Qing Dynasty (1862), and was started in Chengdu by the Wanfu Bridge. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Sichuan Restaurant has been flourishing for more than one hundred and forty years.

4, braised pork

Braised pork is a famous popular dish, belonging to the Lu cuisine. It is made of pork as the main material, the best choice of fat and lean three layers of meat (pork) to do, practice as many as 20 or 30 kinds.

The cooking skills of braised pork, pots and pans to casserole-based, made out of fat and thin meat, sweet and fluffy, melt in your mouth. Braised pork is widely circulated throughout China, has a certain nutritional value.

5, fish-flavored shredded pork

Fish-flavored shredded pork , 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.

Shredded pork with fish flavor 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 at the same time, green onion, ginger and garlic aroma is strong, the taste is seasoning modulation. This method originated from the unique Sichuan folk cooking fish seasoning method, and now has been widely used in Sichuan cooked dishes.