Braised pork

Braised pork is a famous popular dish, which is a hot dish. It uses pork belly as the main ingredient, and it is best to choose three layers of fat and thin meat (pork belly), and there are as many as twenty or thirty ways to do it. The cooking skills of braised pork, the pot is mainly casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China and has certain nutritional value.

Braised pork is a classic dish in China. It tastes fat but not greasy, soft and sweet, and it is a delicious food for all ages. At the same time, braised pork is also rich in collagen, which is a good dish to keep skin elasticity in beauty beauty. Of course, braised pork tastes sweet and should not be eaten more. Patients with hyperglycemia and hyperlipidemia should be careful. Braised pork is widely spread all over China, and it is a famous popular dish.

Braised eggplant

Braised eggplant is a traditional dish with a long history, and this dish is an exquisite vegetarian dish. Fresh and delicious, crisp outside and tender inside, delicious and juicy, popular food.

Jia Sixie, the satrap of Levin in the Northern Wei Dynasty, recorded the method of burning eggplant in the vegetarian section of Qi Min Yao Shu. Wen Ji: "the eggplant method: if you don't use the child, it will be bad if you succeed." Break it with bamboo knife and bone knife, use iron to make it black, and soup butterfly to remove the fishy smell. Fine-cut scallion, boil oil to make it fragrant, Su Mi is good. The fragrant sauce is clear, green and white, and it is under the eggplant. Make it cooked and pepper Jiang Mo. " It can be seen from the notes that the method is fine. Later, braised eggplant was added with appropriate amount of sugar, salt and minced meat to adjust the taste.

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.

kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

in September p>218, it was rated as one of the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.

Spicy balsamic pot

Spicy balsamic pot is a kind of delicious food, which originated in Jinyun Mountain, Chongqing, and was blended with local spicy flavors in Sichuan and Chongqing. Spicy incense pot originated from Tujia flavor, which is a common practice of local people, and is characterized by hemp, spicy, fresh, fragrant, oily and mixed.

Although spicy incense pot belongs to spicy taste, it is quite popular among diners all over the country. The taste is very delicious, and the tastes are diverse. A variety of ingredients can be matched at will, which can satisfy the appetite of most people. The cooking time is short, and it can be eaten in 3~5 minutes. It is a micro-catering that many young people prefer.