1. Buddha jumping wall

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty, delay aging and enhance immunity. It is a good tonic.

the process of making this delicious food is very complicated. There are more than a dozen raw materials for the Buddha jumping wall, such as abalone, sea cucumber, fish lips, yak skin glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop, quail eggs and so on. To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that this taste can truly achieve mellow characteristics.

2. Dongpo meat

Dongpo meat, also known as rolled meat and Dongpo braised meat, is a traditional dish with characteristics in Meishan and Jiangnan areas. Dongpo pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places, such as cooking first and then burning, cooking first and then steaming, and stewing directly to collect juice.

The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork. The finished dishes are neatly packed mahjong pieces, bright red and agate-colored. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.

3. Boiled fish

Boiled fish, also known as river boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing.

Boiled fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

4. cooked pork

Twice-cooked pork slices is a traditional Sichuan dish for cooking pork, belonging to Sichuan cuisine series. The raw materials are mainly pork, green pepper, garlic sprout, etc., which have unique taste, bright red color, fat but not greasy, and fragrant taste.

Sichuan cooked pork originated in rural areas. In ancient times, it was called an oil frying pan, which was made by most families in Sichuan. The so-called returning to the pot means cooking again. The position of Sichuan Cuisine is very important. Sichuan Cuisine has always been regarded as the first and the embodiment of Sichuan Cuisine. When Sichuan Cuisine is mentioned, Sichuan Cuisine must be thought of. It is full of color, flavor and eye-catching, and is the first choice for next meal. The ingredients are different. Besides garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmets, etc. to make Sichuan style pork. Each family has its own secret recipe.

on September 11, 2118, "Chinese food" was officially released, and "Sichuan huiguorou" was rated as one of the top ten classic dishes in Sichuan.

5. Steamed fish

Steamed fish is a home-cooked dish made of all kinds of fish. The main raw materials are fish, ginger, garlic, etc. It tastes salty and fresh, the fish is tender and delicious, the soup is clear and mellow, and it has the effects of nourishing blood and appetizing. It is a delicious food on the tip of the tongue.

resources Baidu encyclopedia-steamed fish

Baidu encyclopedia-Sichuan style stew pork

Baidu encyclopedia-boiled fish

Baidu encyclopedia-Dongpo meat

Baidu encyclopedia-Buddha jumps over the wall.