What are some famous dishes that you feel are average or even bad after tasting them yourself?

Wuhan's three fresh bean skins. When I went to Wuhan to play, I felt that I must taste the local specialties, and the bean skin looked good, so I bought it and tasted it. How to describe it, that is, the bean skin and the meat filling inside are not integrated, the taste of the two together is not harmonious, and there is really too much oil, a little greasy, its own taste, I think it is not very delicious.

Peking duck is a famous dish in Beijing with a world reputation, the material is high-quality meat duck Peking duck, the fruit charcoal grilled fire, the color is ruddy, the meat is fat but not greasy. I don't think it's tasty.

Egg fried rice, I remember when I was very young, there was a movie about the chef shot by Xing Ye, in the movie, Xing Ye said that egg fried rice is the most challenging dish for chefs, but unfortunately so far, in the stalls of major restaurants, I still haven't eaten the real deliciousness in Xing Ye's mouth, how delicious, just feel bland.

Mutton steamed buns, I ordered this out of curiosity, not in Xi'an, but in my city. But I think it might be my own problem! After all, a lot of people like it, but I really can't stand it.

West Lake vinegar fish My family is from Hangzhou, this is our famous dish, and I am tired of eating it all the time.

Peking duck, although it is very famous, has a sassy smell, and it is too fat, full of oil, which makes people disgusting.

Yangzhou fried rice, I always thought it was delicious, but after eating it, I found that it was not as delicious as the home-cooked fried rice made by my father.

Dong'anzi chicken, because it is cooked with a small rooster that has just opened, hence the name "I don't like to eat meat".

Wyvern soup"Flying Dragon Soup" is a "treasure in food" in the Northeast. My family thinks it's good, and I eat averagely.

When I went to Hangzhou to play, I ate Dongpo meat.

Before I ate it, I was full of fantasies about this dish, and I was attracted by the phrase fat but not greasy. But after I really tasted it, I felt that it was still quite greasy, and it felt very ordinary. Maybe it's because I don't like to eat greasy things, and the taste is relatively light.

I think the boiled pork slices are the best dish I have ever tasted, it is tender, oily but not greasy, full of smoothness, full of spicy flavor, and makes people feel that the taste is particularly good.

Among the delicacies I have eaten, when boiling the sliced meat, I can not forget and favorite a dish, I feel that the meat of this dish is oily but not greasy, and the soft red oil soup will make people feel that the taste is particularly good, especially when cooking, it will be paired with an appropriate amount of bean sprouts, cabbage and lettuce as side dishes, wrapping these vegetables in the meat slices, both the freshness of the meat and the refreshing and crispy tenderness of the vegetables, which makes people feel endless aftertaste after eating.

1. Ingredients needed for boiled pork slices

When making boiled pork slices, you need to prepare 350 grams of pork tenderloin, lotus root, baby cabbage, soybean sprouts, enoki mushrooms, and lettuce. Then prepare a variety of ingredients such as hot pot base, Pixian bean paste, ginger, minced garlic, chili, starch, cooking wine, edible salt, etc.

Second, the steps of boiling meat slices

1. After the prepared pork tenderloin is washed with water, cut into thin slices and put in a clean bowl, add light soy sauce oyster sauce, thirteen spices, a small amount of sweet noodle sauce, sugar, chicken essence and an appropriate amount of starch, grasp and marinate for half an hour. Lotus root, soybean sprouts and enoki mushrooms are all washed with water, blanched in boiling water, and spread in a large bowl for later use.

2. Put an appropriate amount of cooking oil in the pot, add minced garlic, ginger and chili pepper and stir-fry until fragrant, then add Pixian bean paste and an appropriate amount of hot pot base to stir-fry quickly, evenly, slowly fry the red oil over low heat, then put cooking wine and an appropriate amount of water to heat and boil, put the marinated meat slices into the pot, quickly use chopsticks to disperse it, and put an appropriate amount of edible salt to taste.

3. After the meat slices are boiled, then cook over medium-low heat for 3 5 minutes After cooking, pour the soup and meat slices in the pot directly into a large bowl, chop the prepared red pepper and put it on the meat slices together with peppercorns and peppercorns, and put the oil in the wok again after heating, pour the hot oil directly on the surface of the meat slices, at this time, the hot oil will stimulate the fragrance of the peppers and peppercorns, so that the boiled meat slices can be particularly delicious, and finally you can sprinkle a small amount of cooked sesame seeds and cooked peanuts and crushed peanuts, and eat them directly on the table after they are done. This is my favorite gourmet poached pork fillet.

One of the most delicious dishes is Peking duck, once after going to Beijing to eat this food, I am very nostalgic for the taste of Peking duck, the texture of the duck skin is very crispy.

Steamed pork ribs, this dish is a dish that I have eaten in other places, it is quite delicious, and this taste is still fresh in my memory.

I think the best dish to eat is pork knuckle; This dish can bring out the meaty aroma of the pork to the extreme, making the meat more delicious.

There are many delicacies in the eight major cuisines of China, which are unforgettable. Here are a few delicacies that I don't eat often, and I will remember once I eat them for a lifetime:

1.Pasta: Pasta is a delicacy from Italy that is made from a mixture of spaghetti and various sauces. This delicacy is characterized by a rich texture and rich flavor that will be unforgettable once you eat it.

2.Seafood: Seafood refers to a variety of foods from the ocean, such as shrimp, crab, shellfish, fish, etc. This delicacy is characterized by its delicious taste and rich nutrition, and after eating it once, one will leave a lasting impression on the taste and texture of the seafood.

It's a feeling I can't forget!

3.Barbecue: Barbecue refers to the cuisine of various meat ingredients grilled in the oven or grill. This cuisine is characterized by a unique texture and rich flavor, and after eating it once, you will be impressed by the unique flavor of the grilled meat.

Is your appetite up?

4.Pizza: Pizza is a dish that originated in Italy, and it consists of pasta and a variety of toppings. This sedan chair delicacy is characterized by its rich texture and rich flavor, and after eating it once, it will leave a deep impression on the taste and texture of the pizza.

5.Hamburger: A hamburger is a delicacy of American origin that consists of bread and a variety of toppings. This delicacy is characterized by its unique texture and rich flavor, and after a single meal, you will be impressed by the taste and texture of the hamburger.

I think the best dish is boiled spicy beef, this dish is really fragrant, spicy and delicious, this dish is a famous dish in Chongqing, the beef made is smooth and tender, fragrant and delicious, delicious.

Personally, I think the best dish should be Dongpo meat, because I think Dongpo meat is really fatty but not greasy, and it is particularly delicious.

There is a famous dish in Chengdu, Sichuan, when you first hear this name, many people will be shocked, but those who have eaten it are full of praise. It turns out that the name of this dish is "Husband and Wife Lung Slices". As the name suggests, it is thought to be a delicacy made by cutting the lungs of pigs, sheep and cows into thin slices and then cooking.

As a result, after serving, you will find that it is actually a plate of cold dishes with a shiny and ruddy appearance and attractive color.

Many people began to wonder, why is this delicious cold dish called "husband and wife lung slices" such a strange name?

Legend has it that in the last years of the Qing Dynasty, there was a husband and wife in Chengdu who were engaged in the production and sale of cold salad lung slices. The couple operated it themselves, and after they were done, they walked the streets and alleys together, carrying baskets and selling them. The cold salad lung slices they make have a shiny and ruddy appearance and a spicy and fragrant taste.

Because of the use of leftovers from beef shops, ** is also very cheap and very popular. Slowly, people called this cold dish of cold beef offal "husband and wife waste chips".

Later, everyone thought that the word "waste" in the waste products in the "husband and wife waste film" was not elegant enough to be elegant, and because there were some lung ingredients in the cow water, it was changed to the word "lung" used now.

"Husband and wife lung slices" This very popular Sichuan dish has been passed down to this day. Due to the improvement of people's living standards, the ingredients have gradually evolved to replace beef lungs with beef and haggis, but no matter how the ingredients change, the name of the husband and wife lung slices has been used to this day, which can be regarded as the inheritance of the history of this dish.

Each region has its own special cuisine, and since China is a very vast country with many ethnic groups, the food in each place will be diverse. The food culture varies greatly between different places, and almost every place has its own very characteristic food, and there are several dishes in the place where they are located, which are very distinctive and delicious, such as Gushi goose pieces, Gushi hot dry noodles and Gushi scrambled eggs. <>

First of all, Gushi goose block is a very distinctive delicacy in Gushi County, Xinyang City, Henan Province, and only in Gushi County can it be the most authentic method. Gushi goose pieces taste salty, spicy and fragrant, and there are many unique methods when making them. First of all, put the whole eggplant pomace goose in the pot with water, and don't put any seasonings.

When the water is boiling, turn the heat to low heat, slowly simmer with water for two to three hours, pay attention to the stew without any seasonings, directly stew over low heat, if stewed over high heat, then the meat will be firewood. During the stew of goose meat, you can boil goose oil, clear the sedan chair and then cut the ginger, green onion and pepper into small pieces. Remove the stewed goose pieces, pluck the feathers, and then chop them into large pieces and set them aside.

Heat the boiled goose oil in a pan with cold oil, add shredded ginger to stir-fry, and then add chili peppers, you can drizzle a little rapeseed oil on the side of the pot, so that the soup will be more yellow and bright. Stir-fry the goose pieces a few times, then pour in the boiled goose broth and then add the seasonings. Finally, you can prepare a separate pot base, put in the dried tofu, pour the spare soup into the pot, sprinkle with green onions and various shabu-shabu you like to eat, and you can eat.

Secondly, the hot dry noodles in Gushi County are also different from the hot dry noodles in Wuhan, although they are very similar to the hot dry noodles in Wuhan, but they also have their own special tastes. The hot dry noodles made in Gushi County have a very unique taste, which can be regarded as a school of their own, and when the noodles are boiled in water, they are very particular about the heat. Drain the water after the noodles have been cooked before topping.

The hot dry noodles in Gushi County are generally filled with chili oil, chicken essence, chicken broth, green onion ginger, fresh and spicy powder, sesame paste, diced mustard and other more than a dozen seasonings, and then stirred together. Bean sprouts are the soul of it, plus a little coriander, nepeta or green onions, and if you like spicy food, you can also add a little chili oil. The taste is very unique and delicious, and it is also very different from the traditional Wuhan hot dry noodles.

Finally, there is the scrambled eggs, although the method is the same as in other places, the oil is heated and the eggs are poured directly into it, and the eggs can be broken and fried. However, because Gushi's eggs are very different from eggs in other places, Gushi's eggs are produced by free-range chickens, so the nutritional content of eggs is higher, and the fried eggs will be more yellow and fragrant. Moreover, Gushi eggs are also characteristic agricultural products of Gushi County.

The delicious one-trip pants are three fresh. Because this dish is really delicious, this dish has the crispy outside of eggplant and tender inside, the soft and rotten potatoes, and the special aroma of chili peppers. Eat pure Zheng up, special dismantling and burning other delicious.

I'm currently in Beijing, and I think the best thing in Beijing is the sedan chair roast duck, the color is particularly fragrant, the skin is particularly crispy, and the spring cakes are cut off one by one.