Cantonese Cuisine - Crab in Soy Sauce - Carp Soup with Lily Bulb - Fried Duck Intestine - Crab with Meat and Ginger - Pan-fried Dried Pork in Fruit Juice - Hibiscus Pan-fried Scrambled Egg - Vermicelli with Pine Nuts - Bean Curd Soup with Large Fish Heads - Fresh Mushroom and Shrimp Balls Soup - Peanut, Date and Pork Trotter Soup - Stir-fried Duck Slices with Ginger Sprouts - Lotus Flower and Lotus Chicken in Clear Soup - Steamed White Eel - Crucian Carp with Golden Legs - Fried Shrimp with Yam - Steamed Chicken with Needle Mushroom - Pork Spare Ribs in Orange Sauce - Fish Head Soup with Green Chrysanthemums - Yuan Shen, Red Date Soup - Lemon Flower and Pig's Belly Soup - Shitake Job's tears rice - Pan-fried veggie pork chop - Stewed tofu, pig's trotters and shiitake mushrooms - Cantonese recipes - Fish cloud in black bean sauce - Boiled pork ribs with wolfberry and chrysanthemum - Apple and silver fungus soup with lean pork - Pumpkin soup with tamarind - Tofu brain with cloudy rice - Salt-blasted squid rolls - Chicken soup with fresh corn - Fish in vinegar in West Lake - Sliced soybean and fish - Carp soup with green garlic - Silver fungus in broth - Mashed soybean and red dates - Mixed risotto - Minced beef with green peas - Baked pork and crab with shredded ginger - Seabass in unicorn - Honeyed meat with sweet and sour vinegar - Lean meat with astragalus - Teochew meat jelly - Clear and moisturizing lung soup - clam soup with shredded radish - pear and bean curd soup - braised pork knuckle - chicken bone soup with moray eel - bird's nest and lean pork soup - clear beef soup - duck kidney soup with snow fungus - lotus root and Yuan pork soup - green bean and duck soup - egg soup with He Shouwu - two-color fish ball soup - mussel stewed in clear stew - Chinese wolfberry and pork liver soup with lean pork - mussel and mussel flower and lean pork soup with three snowy peppercorns - duck soup with northern apricot and ginseng ground - stewed bird's nest and snow pear - cold gourd and pork cutlet soup - soy bean and pork cutlet soup with moisturizer - stewed lean pork with cistanchiakovil and sea cucumber - Almond and Lily Soup - Crystal Crabmeat Rolls - Eggplant with Fish in Casserole - Steamed Rice with Oyster - Delicious Hakka Duck - Crab Stir-Fry with Garlic and Curry - Braised Fish Roe with Scallion - Pork Lung, Lily and Almond Soup - Lotus Flower and Lychee Chicken - Deep-Fried Lamb Brisket - Steamed Chicken - Steak with Money - Crystal Shrimp Balls - Braised Chicken with Shark's Fin - Braised Eggs with Bird's Nest and Pigeon in Soup - Cantonese Wenchang Chicken - Braised Sea Urchin with Shrimp and Shells - Egg Drops with Tomato - Eggs and Bean Curd Soup - Pork and Sliced Tomatoes in Soup - Spare Ribs and Pork Soup with Winter Melon Fish Scallop - Shark's Fin - Bamboo Beef - Beef with Oyster Sauce - Vegetable with Shredded Pork - Skewered Seafood - Egg Yolk Rolls - Braised Crab with Cold Melon in Black Bean Sauce - Stir Fried Bean Curd with Vegetables - Crispy Salted Chicken - Pineapple Chicken - Crispy Crispy Pineapple - Black Fungus - Summer Congee - Colorful Cold Dishes to Beat the Summer Heat - Pan-fried Vegetarian Pork Chop - Fried Rice with Sausage in Pine Nut Sauce - Stewed Tofu, Pork Trotters and Shiitake Mushrooms - Black Bean Sauce with Fish and Clouds - Braised Chicken with Flowers - Braised Squid with Minced Pork - Red Dregs of Bamboo Razor Clams - Dried Pork with Cold Sauce Dried scallop with creamy sauce - Pomfret - Crab rice with eight treasures - Taro puree with jujube - Shrimp in western sauce - Stir-fried beef with salsa tea - Stewed chicken with sesame sauce - Sliced duck with red leeks - Stewed duck with winter vegetables - Pork with choked leeks - Tofu dumplings - Roasted pork with dried plums - Beef with slipped egg - Boiled fishballs in casserole - Dragon King's Night Banquet - Fish scented with fresh scallops - Shark's fin in snowflake sauce - Pork and crab with shredded ginger - Politics teaching summary - Accounting summary essay - School trade union summary essay - Chemistry teaching work Summary - Music Teaching Summary - Chemistry Teaching Summary - Language Teaching and Research Group Summary - Moss and Vegetable Shrimp - Seafood Shark's Fin - White Fried Goose Fish Rolls - Eight Pieces of Chicken - White Fried Shrimp Balls - Chestnuts Roasted Ducks - Shrimp and Mandarin Ducks - Dried Scallops and Radish Pearls - Soft Fried Oyster Nests - Ribs Burnt on the Ocean - Smiling Whelk Hubei Cuisine 1.1. Wuhan cuisine is concerned about the selection of materials rigorously, the production of fine, pay attention to the work of knives, the fire, pay close attention to the colors and shapes. To cooking mountain delicacies and seafood, freshwater fish and simmering soup technology is unique. Its representative dishes for the "whole family" "red steak shark's fin" "Steamed Wuchang fish" "Hibiscus chicken slices "eggplant sauce guppy" "yellow smothered prawns (river shrimp 500 grams) patty cake fish [Figure] (net fish .........750 grams (carp do) steamed wuchang fish [Figure] (wuchang fish 1 tail, cooked ham, mushrooms, watery mushrooms and other ingredients). Cooked ham, hydrated shiitake mushrooms,)Steamed Pork (Pork Ribs (Pork) 250g)Huangzhou Dongpo Pork (Pork Ribs (Pork) 600g)Wuhan Bacon (Pork Ribs (Pork) 5,000g)Five Spice Dog Meat (Dog Meat 1,000g)Braised Fatty Sausage (Pork Sausage 400g)Shinyang Triple Steamed [Picture](Five-flake pork, Grass Fish, Japonica Rice, Green Vegetables (according to)White Cut Mutton (Yidu, Hubei Province)[Picture ] (mutton (lean) 2500 g) Tianmen slippery fish [Figure] (a grass carp 500 g, ginger, vinegar, cooking wine) Cuizhu steamed fish [Figure] (1 live fish about 1000 g cooked five-spice rice) stewed snapper (snapper 750 g) sliced fish of fortune [Figure] (blackened fish 400 g) open-screen Wuchang fish