Braised pork with plum sauce, also known as boiled meat, is a traditional dish of Han nationality and belongs to Cantonese Hakka cuisine. Usually pork belly is cooked thoroughly in a soup pot, added with soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and fry for a while, then simmer the soup with low heat. Put pork belly in a bowl, spread plum vegetables, pour in the original soup and steam thoroughly. When you take food, buckle the meat on the plate. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy. ?

Cabbage is a traditional local dish in Sichuan, belonging to Sichuan cuisine. It tastes tender and smooth, soft and delicious. The main raw materials are Chinese cabbage, mushrooms, bamboo shoots, pork and so on. The process is speculation, and different regions have different practices. ?

Lotus root is a common food in autumn and winter, and it has been a favorite food since ancient times. It is not only delicious, but also has a high therapeutic effect. There are many ways to eat lotus root, and no matter how you eat it, it is your favorite. In cold and humid autumn and winter, there is a hot dry pot dish on the dining table, which is always warm. Dried lotus root slices are one of them. Generally, some meat should be put in the dry pot dishes to improve the taste, but delicious dry pot lotus root slices are more popular than meat. ?

Dry rice can give us appetite and warmth in the cold winter. Griddled Agrocybe aegerita This is a Hunan home-cooked dish. The dishes are rich and delicious, sour and spicy. The aroma of bacon and mushrooms is perfectly blended, and it is a delicious meal.