One, mouth watering chicken

Mouth watering chicken a traditional dish, belonging to the Sichuan cuisine, the dish is rich in spices, set spicy fresh tender and cool in one. In cooking, cooking chicken with soup material is very delicate, need to be just right, so that you can maximize the preservation of chicken soluble proteins, increase the degree of freshness of chicken, but also with its unique aroma and taste.

Two, sweet and sour pork

Sweet and sour pork belongs to the sweet and sour flavor of a representative of the public favorite characteristics of traditional dishes. It uses fresh pork ribs as the main material, the meat is tender and the color of the dish is red and oily. The pork ribs are made from baby ribs and rib ribs. Ribs need to remove the blood first, drained marinated to taste, and then wrapped in powder under the oil frying until the surface of the golden crispy fish out of the standby, rock sugar stir fry sugar color and put the ribs into the pot stir fry, and finally drizzled with rice vinegar adjusted to the taste of sugar and vinegar.

Three, burnt scallop

Scallop has no small thorns, so it is particularly easy to eat, braised scallop juice is thick and flavorful, rice, many people like to eat scallop, but do not dare to do. Worry about too fishy, generally deal with these fishy dishes, with a high degree of rice wine to fishy very effective, you can also use a stronger two pots.

Four, stewed prawns

Stewed prawns belong to the Lu Cuisine, the dish's main ingredients for the Bohai Bay prawns before the Qingming Festival, the use of Lu Cuisine's unique stewing technique. This is a famous dish with a long history, and the four flavors of freshness, sweetness and saltiness complement each other with a long aftertaste.

Five, steamed sea bass

Steamed sea bass cooking skills to steamed vegetables, the taste is light. Perch as the production of the main material, steamed perch cooking techniques to steamed vegetables, the taste is salty. Choose about one catty of sea bass, steam time is just the right fire, the fish is just cooked, tender and smooth, the freshness of the fish is completely presented. Soup with the sweetness of rice wine, soy sauce flavor, eat in the mouth absolutely every bite is enjoyable.