1. Beijing Roast Duck: Roast the duck until golden brown with thin skin and tender meat. The classic way to eat it is to put roast duck slices on pancakes and wrap them with shredded onion, shredded cucumber and sweet noodle sauce.
2. Mapo Tofu: Cut the tofu into small pieces and fry until the surface is slightly yellow. Add the fried minced meat, bean paste and spicy sauce to taste, and sprinkle with minced garlic and chopped green onion after boiling.
3. kung pao chicken: Cut the chicken into dices and stir-fry until cooked. Add ingredients such as peanuts, dried peppers, onion, ginger and garlic, and stir-fry to taste.
4. Fish-flavored shredded pork: cut pork into shreds and fry until it changes color. Add minced garlic, chopped green onion, pepper and other spices, then add soy sauce, sugar, vinegar, pepper and other seasonings, and stir well.
5. Boiled fish: blanch the fish fillets until they are 70% mature, then add bean sprouts, pickled peppers and peppers to boil. Sprinkle with pepper powder and chopped green onion.
6. Dry stir-fried beans: cut the beans into sections and fry them slightly until they change color. Add ingredients such as onion, ginger, garlic, dried pepper, etc., stir-fry, then add soy sauce, cooking wine, etc., and stir-fry until it tastes good.
7. West Lake Vinegar Fish: Blanch the fillets until they are 70% mature, and remove them for later use. Add soy sauce, vinegar, sugar, etc. to the wok as seasoning, cook until thick, and then pour on the fish fillets.
8. Tofu brain: soak soybeans and grind them into soybean milk, and heat them until they boil. After adding coagulant such as gypsum powder to be solidified, you can add ingredients such as chopped green onion and pepper according to your personal taste.
9. Longjing Shrimp: Blanch the shrimp until it is cooked, and remove it quickly. Add Longjing tea, minced garlic and other spices to the wok, and add shrimps and stir well.
10. Dongpo pork: cut pork belly into pieces and blanch until it becomes discolored. Add rock sugar to the wok and stir-fry, then add seasonings such as bean paste, soy sauce, cooking wine, etc., and add the blanched meat to stir-fry until it tastes good. Add water and stew for about 2 hours, and finally thicken the soup.