A delicacy that I will always remember is Sichuan Twice-cooked Pork. For the uncle born in the 1970s, his youth was an era of material scarcity.

A bowl of twice-cooked pork can make me as a boy excited from the time I heard the news about cooking twice-cooked pork until I finish eating it, leaving endless aftertaste of fragrant aroma on my teeth and cheeks.

Then I will be happy for several days because of this twice-cooked pork.

Over time, the variety of twice-cooked pork due to different side dishes has become a major factor in attracting my interest in cooking.

One dish, one dish, one taste for each person.

My love for twice-cooked pork makes me full of enthusiasm every time I make twice-cooked pork, making me feel like I am frying a new plate of twice-cooked pork every time.

So one dish that impressed me deeply was the twice-cooked pork.

For the specific method, interested students can refer to my article "My Favorite Twice-cooked Pork". Welcome to my article "My Favorite Twice-cooked Pork." The triangular cake is a delicacy in my hometown. It was a delicacy that could only be eaten on the street when I was a child.

I remember buying 2 cents for 5 cents at that time. It tasted crispy and sweet in my mouth, filled with the fragrance of rice and wrapped in golden color. Now I really want to go back to that taste, but I don’t have that fragrant feeling anymore. I want to eat it so much.

My mouth is watering just thinking about it.

The school's sour noodles~ cut tomatoes, potatoes, carrots, green peppers, beef, tofu, etc. into cubes, and pair them with ramen...with a sour soup base...just thinking about it now makes my mouth water [tears][tears]

[Crying] Cantonese people like to drink soup!

As long as there is a piece of meat or bone, a bowl of soup can be made. Therefore, there is never a shortage of a bowl of soup on the Cantonese table.

And the delicacy that I remember most is a bowl of soup. What is a bowl of soup that I can remember the most?

Chicken Soup Yes, you read that right, it’s a bowl of chicken soup!

A very special bowl of chicken soup, I am not afraid of making you laugh. I have only drunk this bowl of soup once in my life!

why is that?

This is what happened: I once visited a friend in Foshan. The friend was very enthusiastic and invited us to stay for dinner. The first dish on the table was soup. Yes, it was that bowl of chicken soup!

My friend said that I should drink this soup in two portions, drink half of it first, wow!

One word: fresh!

Add a little salt to the remaining half, wow!

Two words: beautiful!

I thought to myself, I drink a lot of chicken soup, but why is his chicken soup so delicious?

Two flavors in one soup!

It turns out that the chicken he used was Western Pheasant!

He said he grew up eating cordyceps, and then he took out the chicken from the kitchen soup pot. It was a whole chicken. His friend said, the chicken was so firm that he couldn't even bite it even after making soup for so long!

The chicken bones were hollow. Then my friend broke a chicken leg bone and saw that it was indeed hollow. I wondered if this chicken was a snow pheasant. Could it be a flying chicken?

Anyway, the chicken soup I drank that time was an eye-opener, and I will never have the opportunity to drink that kind of soup again. The delicious taste of that soup is still in my memory. Two flavors in one soup, delicious!

A delicacy that is deep in my memory is Braised Pork and Fire. I remember it deeply. I specially learned this delicacy. Today I will teach you how to make Braised Pork and Fire.

Let you enjoy the taste of old Beijing at home.

Prepare the ingredients, pig intestines, pig lungs, pork belly, pork belly, tofu, and noodles.

(stewed sesame seed cakes inside) Seasonings, Pixian bean paste, salt, chicken powder, strong white wine, pepper, star anise, cinnamon, tempeh, appropriate amount of soybean curd, onion, ginger and garlic, dried chili pepper, bay leaves, MSG, dark soy sauce, raw

Smoking a little sugar.

Chive flowers, coriander.

First, add white wine, vinegar, and salt to the large intestine, pork belly, and pig lungs and wash them out with your hands inside and outside.

Soak in cold water.

At this time, take ordinary flour and mix it with warm water to make a harder dough. Mix it with dough for ten minutes, then make it into a dough, then make it into a round cake, bake it in a pan and set aside.

(Put it into the pot that has been cooked for a while) Add peppercorns, cinnamon, star anise, bay leaves, and dried chili peppers to the pot and stir-fry (dry-fry) so that the aroma is stronger.

It’s also thicker.

Heat oil in a pot, add Pixian bean paste and yellow sauce, stir-fry until fragrant, add onions, ginger, garlic, light soy sauce, dark soy sauce, stir-fry for a while, add seasonings and add cold water (must be cold water). Add the washed water

Put it into the pot and add a little more white wine to remove the fishy smell.