As follows: 1. Kung Pao Chicken: Kung Pao Chicken is a famous traditional dish famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and Guizhou cuisine.

The dish is related to spicy chicken, which was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, forming a new dish called Kung Pao Chicken, which has been passed down to this day. This dish was also classified as a Beijing palace dish, and later Kung Pao Chicken

Ding also spread abroad.

2. Fish-flavored shredded pork: According to legend, it was inspired by the old dish shredded pork with pickled peppers and was created by a Sichuan chef during the Republic of China.

The main ingredients are pork and black fungus. The auxiliary ingredients vary depending on the method, but they are mostly carrots, bamboo shoots, peppers, etc.

There is also a saying that "fish flavor" and "lasting fragrance" are homophonic. The main and auxiliary ingredients are Sichuan spicy bean paste. The main ingredient is cooked with Sichuan spicy bean paste and other seasonings. The flavor is thick and long, with lingering aftertaste and endless aftertaste.

Therefore, it is called lingering fragrance.

Before the 1970s, the name of the dish "Shredded Pork with Yuxiang" was written on restaurant menus.

3. Hot and sour potato shreds: Hot and sour potato shreds are a Han Chinese dish that is full of color, flavor and flavor.

This dish is the most common home-cooked dish on people's tables.

It is a dish made with potatoes, peppers, white vinegar, etc. It is bright in color, hot and sour and delicious.

4. Tomato scrambled eggs: also known as tomato scrambled eggs.

It is a common popular dish in many families.

Cooking is simple and easy to learn, and the nutritional combination is reasonable.

With bright color, pleasant taste and low calories, it is a favorite home-cooked dish among Chinese people.

5. Stir-fried shredded pork with green peppers: After being introduced to China in the Ming Dynasty, peppers originating from Central and South America were widely planted in the south because of their functions of appetizing, digesting, dispersing cold and dehumidifying.

Stir-fried shredded pork with green pepper has also become a mid-day meal for ordinary families.

At the end of the Qing Dynasty, it entered wealthy families. According to records, when Tang Lusun, a Manchu gourmet and grand-nephew of Concubine Zhen and Concubine Jin, tried cooking at his house, he requested that chicken soup should be simmered with slow-fire vegetables and shredded pork fried with green peppers should be made with strong-fire vegetables. "The shredded pork should be stir-fried until it is tender and tasty."

"The green pepper should be crisp and not overcooked."