Boiled pork slices Boiled pork slices is a famous local dish, which originated in Zigong and spread in the southwest, and belongs to the famous home cooking in Sichuan cuisine. It originated in the 1930s, and Fan Ji 'an (1887-1982), a famous chef in Zigong, innovated boiled meat slices with outstanding flavor. Because the meat slices are not greased, they are boiled in water, hence the name "boiled meat slices". Its meat is spicy, soft and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable meal and is one of the home-cooked foods. The characteristic is "hemp, spicy, fresh and fragrant", which is deeply loved by the public and has been popular year after year!
Beer duck Beer duck is a special dish with unique flavor, which is deeply loved by diners. It is said that it originated in the Qing Dynasty. There are many ways to make beer ducks. Its main ingredients are duck and beer. Stew duck meat and beer together to make the nourishing duck meat taste stronger. Duck meat is not only delicious in the mouth, but also has a faint scent of beer. When eating it, you can also put some vegetables, vermicelli, mushrooms and the like in the pot to cook it according to your hobbies, which is very fresh and tender.
Chongqing pork Chongqing pork is a traditional Sichuan dish for cooking pork, which belongs to Sichuan cuisine. Legend has it that Sichuan style pork originated in the late Qing Dynasty and was accidentally invented by an academician named Ling. However, this is not the case. The origin of Sichuan style pork can be traced back to the Northern Song Dynasty. In the Ming Dynasty, the pork of Sichuan style was basically shaped. The creation of Pixian watercress in the late Qing Dynasty greatly improved the taste and quality of Sichuan style pork, which made Sichuan style pork the most popular dish in Sichuan cuisine, and now it has become a popular dish with high serving rate.
Peasant-style small fried meat Peasant-style small fried meat, the main ingredients are pork belly and green pepper, and the main cooking technology is frying. Hot and spicy, it is a home-cooked dish at the dinner table. Small fried pork is a famous Hunan dish, which is tender, spicy, delicious, smooth and palatable, especially when served. As one of the classic Hunan dishes, its reputation has spread all over the world.
Chopped Pepper Fish Head Chopped Pepper Fish Head is a traditional dish in Hunan Province, belonging to Hunan cuisine. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy. It is said that the origin of the fish head with chopped pepper can be traced back to the Yongzheng period in the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because of his taboo on literary inquisition. On the way, I passed through a small village in Hunan and stayed with a poor farmer. The farmer caught a chubby fish from the pond, and the peasant woman entertained Huang Zongxian with cooking.
After the fish is washed, the fish is boiled with salt, and then chopped with homemade peppers and steamed with the fish head. I don't want Huang Zongxian to feel very delicious and unforgettable. After returning home, I asked the chef to improve this dish, so today's "Fish Head with Chopped Pepper" came into being and became the representative of steamed Hunan cuisine.
Fish-flavored shredded pork Fish-flavored shredded pork is a famous traditional dish, which is named after seasoning with fish flavor and belongs to Sichuan cuisine. According to legend, it was inspired by the old dish, shredded pork with pickled peppers, which was created by Sichuan chefs during the Republic of China. The dishes are ruddy, tender, fresh and full of fish flavor. Its taste is thick and long, with lingering aftertaste and endless aftertaste, which is called lingering fragrance. Before the 1970s, the name of "shredded pork with lingering fragrance" was written on the menu of restaurants, but now it is highly sought after by the whole people as the most attended dish.
Sweet and sour sparerib Sweet and sour sparerib is a typical traditional dish which is popular in the sweet and sour flavor. "It is moderately sweet and sour, not oily or greasy, and has a rich and delicate taste, so you won't feel any kind of seasoning abrupt. The color is sugary, neither thick nor light, suitable for men, women and children, and once became a classic dish that never gets tired of eating.
Spiced Chicken Spiced Chicken is a traditional dish in Sichuan, China, which belongs to the cold dish in Sichuan cuisine. It is rich in condiments and combines spicy, delicious and tender. When cooking, the soup used to cook chicken is very particular and needs to be just right, so that the soluble protein of chicken can be preserved to the maximum extent, the delicacy of chicken can be increased, and it can also have its unique flavor and taste. The saliva chicken is a cold dish with rich seasoning, which is spicy, delicious and tender. It has the reputation of "the famous Bashu is three thousand miles, and the taste is over the twelve States in the south of the Yangtze River".
Kung pao chicken, kung pao chicken, is a famous traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.