I think all Chinese dishes are master-level dishes, as long as you have a Chinese stomach.

Not to mention far away, an aspiring young man I know traveled thousands of miles from Inner Mongolia to the United States, where he studied, found a job, and got married. As a result, he posted the Chinese food he cooked at home on WeChat every day, often accompanied by the carefully prepared process and text.

, I don’t know what everyone thinks of the so-called master cuisine. Anyway, for me, any Chinese stir-fry can be considered a master as long as the heat and flavorful seasonings are properly used.

Because the exquisite dishes I eat in a big restaurant are just as satisfying as the stir-fries I eat in a familiar small restaurant.

My uncle is a great chef. Every time he cooks, he always talks to me about which dishes are more nutritious when put together, and which dishes should not be fried together, which will affect the purity and texture of the taste. I feel that he is not only a chef, but also a nutritious person.

He never takes home-cooked meals lightly. He says that from the first bite of a meal, one must cultivate a tasteful mouth and know how to taste the original taste of the ingredients.

Only with that kind of flavor can truly good food be made.

He never claims to be a good cook. The most common thing he says is, I am a cook.

As long as the food is cooked and delicious, that's fine.

This seemingly meaningless statement made me respect him very much. He does not cook for the sake of cooking, let alone to survive. He naturally likes to explore the taste of food and likes to think about the combination of ingredients.

and nutritional integration.

In the eyes of outsiders, he is an extremely ordinary person, but he is the best cooking master I think I have ever seen.

He has a dish of fish-flavored shredded pork, which is a dish that I can’t compare to when I’ve eaten it all over the country. Everyone says that fish-flavored shredded pork is everywhere in the street, and the taste is completely different. My uncle’s tomato sauce is all made with

He stewed the tomatoes he grew himself. It took him half a day just to make the sauce. After making the sauce, he prepared all the ingredients. This dish could only be eaten in the evening. He often put the prepared sauce

Seal it in a jar for emergencies.

Therefore, the fish-flavored shredded pork he made, with its delicious color and aroma, can definitely be regarded as the highest-end delicacy.