Veal slices: veal, a specialty of Milan, is boiled with celery, onions, bay leaves and other spices and white wine until soft, then cooled and cut into thin slices, topped with squid and fish paste (both are representative fish species of Italy), and beaten.

of mayonnaise sauce.

The fresh meat plate is named after the famous Venetian chef. The traditional way to eat it is to eat thin slices of raw beef with garlic olive oil, salt, pepper, lemon juice and cheese.

An alternative version is to use sashimi.

Ravioli soup is like pasta with mini ravioli.

Neiyan mainly consists of ground meat, cheese, ham, vegetables, etc. This way of eating it is to cook it into broth and eat it.

Grilled Lamb Chops Salad is made of lettuce, zucchini, bell peppers, small octopus, soft-shell turtle, pine nuts, cauliflower, etc., which are abundant in Italy. To make the salad, you only need to add extra olive oil, wine vinegar, salt, pepper, and at most lemon juice.

Can.

There are hundreds of kinds of authentic pasta, and the most authentic one is the round and elongated one.

The northern version is made with meat sauce, which is made with tomatoes and fried minced meat (authentic foie gras and bacon are used). The middle part is made with creamy egg sauce, which is made with cheese and bacon, fried and mixed with egg yolks. The traditional version is made with pine nut sauce, and

Crush pine nuts, basil, garlic, olive oil and salt and pepper.

Fried rice is good in the south of Italy, but rice is good in the north.

This loose, non-stick round rice is made with seafood, mushrooms, green beans, cheese, etc. and is eaten cold.

The making of gnocchi is very similar to taro balls. It is made by mixing cooked potatoes, pumpkin, barley, etc. with flour, and then shaping it into small pieces. The eating method is similar to pasta.

Milanese veal shank is Milan's signature dish. The veal shin is cut into rings and stewed with white wine, tomatoes and spices for a long time. The bone marrow is the essence.

Ham, cheese steak, ham, cheese, and beef are all Italian specialties. The key is to fry them and eat them immediately, without adding other sauces. At most, some olive oil can be used to make the meat smoother and more tender.

Beef Tripe Stewed with Red Beans and White Beans is a famous dish in central China. People eat the internal organs (except the intestines). The tripe is stewed with specialty white beans and tomatoes.

Grilled quail with vegetables and grilled lamb chops with spices. The former is a seasonal dish only cooked during summer hunting, while the latter is a new favorite among local diners. Their specialty is that they are marinated with a variety of spices for a long time, then braised and grilled. They are delicious without the sauce.

Sweet and tender.

Bass in Tomato Sauce Italians usually stew the fish and top it with various sauces. Other seafood is simply fried, roasted or boiled, all in their original flavor.

Tiramisu is a long finger-shaped biscuit soaked in coffee juice and milk, and then beaten into a sauce with coffee juice, cheese, chocolate, fresh cream, etc., and is stacked into seven layers in the form of a layer of biscuits and a layer of sauce.

, serve refrigerated.