Tell us about some of the classic dishes that keep you coming back for more?

Running all over the motherland, I love Sichuan and Cantonese cuisine, Sichuan cuisine is spicy and fragrant, and the original flavor of Cantonese cuisine is light and refreshing, and the exquisite taste conquers the world of taste buds!

Sichuan-flavored chicken. Dongpo elbow, fish-flavored shredded pork, kung pao chicken, Li Zhuang white meat, boiled beef, sauerkraut fish. Don't be too domineering ( o ) Oh.

Anyway, I like Hunan cuisine and Shandong cuisine! Cantonese cuisine is too light, Jiangsu and Zhejiang cuisine is too sweet, and Sichuan cuisine is too numb!

I like to eat Yu cuisine, Yu cuisine!

Fish-flavored shredded pork, pot-wrapped meat, pork kidney, braised fish, cola chicken wings.

Of course it's Sichuan cuisine, how can a person like me who is not spicy or happy let go of the great delicacy of Sichuan cuisine, what fish-flavored shredded pork, mapo tofu, and kung pao chicken drool when I think about it.

Lu cuisine, as a southerner, I fell in love with it when I first ate Lu cuisine, its deliciousness is described in four words as fresh, fragrant, crispy and tender.

The braised civet cats in Huicai, the meat inside is crispy and mellow, the color is golden red, the soup is thick and bright, and there is a sweet taste in the salty and fresh taste, which makes people swallow saliva when they look at it.

Hakka cuisine, its dishes have a strong local flavor, a wide selection of materials, novel and fresh, the taste of the dishes is still light, the taste is rich, pay attention to the clear but not light, tender but not raw, oily but not greasy, there are "five flavors" and "six flavors" difference. The seasonality is strong, the summer and autumn are light, the winter and spring are rich, and there are many dishes with unique flavors.

To be honest, it's really hard to do Lu cuisine, Jinan people, in June this year, I tasted a good waist flower in a small restaurant on the side of Liu Changshan's extension line, and I almost bit my tongue at that time, and now I almost go to eat it once a week or two,

When eating in Hefei, there is one cuisine that has to be mentioned, that is, Sichuan cuisine. From a five-star hotel Chinese restaurant to a roadside fly restaurant, you can always taste the surprising taste of Sichuan. It will definitely leave you with a memorable aftertaste.

Confucian cuisine has a long history, exquisite cooking skills, unique style, adhering to Confucius's legacy of never getting tired of eating, stewing and not getting tired of fine food, vegetarian and fine food. The production of dishes is extremely exquisite, requiring not only fine materials, fine work, strict heat, pay attention to taste, but also be skillful in changing the season, fresh at the time, in order to satisfy its mouth.

Guangzhou cuisine is clear but not light, fresh but not vulgar, the selection of materials is fine, the variety is diverse, and it is also compatible with many Western cuisine practices, paying attention to the momentum and grade of the dish.

The mellow, sour and spicy Hunan cuisine really makes me love Hunan cuisine, even a plate of fried meat with chili peppers can make me eat endless aftertaste.

Sichuan vegetable boiled fish, the taste is smooth and tender, oily but not greasy, full of chili red bright and eye-catching, spicy but not dry, numb but not bitter. "It's numb, spicy and enjoyable", making boiled fish popular all over the country.

Spicy chicken is an authentic Hunan cuisine, in terms of taste, Hunan cuisine pays more attention to the mellow and sour and spicy dishes, and in recent years, more and more creative restaurants of Hunan cuisine have also witnessed the uniqueness of Hunan cuisine in innovation.

Ingredients: Sea sausage, leeks.

Method: 1. Put the fresh sea intestines in the basin, clean them one by one, and then change the kitchen scissors to break them, and each section can be about long.

2. Boil water in a pot, put in the sea intestines, blanch for about 3 seconds, scoop up, clean and set aside. Sea intestines with water for standby.

3. Cut the leeks into inch sections for later use, boil the oil in the pot for eighty percent of the heat, add ginger and garlic to stir-fry until fragrant, pour in the sea intestine and stir-fry twice, quickly pour in the leek stalks and stir-fry.

4. Add light soy sauce, leek leaves and salt in the pot, and quickly stir evenly out of the pot.

Ingredients: bud rice, cucumber, carrot, custard powder, corn flour.

Condiments: vegetable oil, sugar, condensed milk.

Method:1Prepare a box of canned corn kernels in advance, pour it into a small pot for later use, a cucumber, all 6 halves, cut into diced cucumbers, put together with corn, half a carrot, cut into diced carrots, and pour them into a pot for later use.

2.Bring water to a boil, wait for the water to boil, pour in the ingredients, take a spoon to promote twice, pour out the water for a minute, pour it out and drain the water and put it into a basin, add two spoons of custard powder, mix well, then pour in two spoons of corn flour, mix well and set aside.

3.Add vegetable oil to another pot, pour the mixed ingredients into a colander, remove excess tapioca starch, when the temperature is 50% hot, put in the ingredients, take a spoon and roll it twice, fry it on medium heat for 2 minutes, pour it into the colander to control the oil and replenish the water.

4.Leave a small amount of oil in the pot, pour the ingredients into the hall, add 30 grams of white sugar, 10 grams of condensed milk, and quickly stir well, then you can turn off the heat and put it on the plate.

Main ingredients: 1 golden pomfret.

Auxiliary materials: 1 green onion, 6 slices of ginger, 3 cloves of garlic, appropriate millet pepper, 1 spoon of rice wine, a small amount of tapioca starch, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate oil consumption, appropriate amount of salt, 1 bowl of water.

How. 1.The golden pomfret is removed from the internal organs, cleaned and added knife flowers, put ginger slices and winter ru, poured rice wine, sprinkled with salt, smeared all over the body and marinated for 10min, and then coated with tapioca starch on both sides.

2.Add oil to the pan, add the golden pomfret, shake the pan gently, and fry for a while, turning it over until golden brown on both sides.

3.Add ginger slices and garlic to stir-fry until fragrant, add water, light soy sauce, dark soy sauce, and oil consumption, and cook until the sauce is viscous.

4.Sprinkle green onions and millet peppers on the front before the pot is out of the pot, and you can decorate it. Eating not only has the salty flavor of the sauce, but also does not cover the delicious and tender taste of the pomfret itself, and the relatives love to eat it with bibimbap

Shrimp porridge with preserved eggs, egg custard, salted egg yolk, tofu and green beans and shrimp, tofu crucian carp soup, stewed pork ribs with radish, stir-fried Minhe oyster mushrooms with green vegetables, celery and potato strips, roasted pork ribs with red bridge pai, braised pork with red hooves.

Fish-flavored shredded meat. Stir-fry the lettuce with garlic. Fish head tofu soup. Lantern pepper cracked bridge fried squid. Tempeh duck. Mustard soup with salted eggs. Garlic pork ribs. Steamed salted fish with pork belly. Salted fish and eggplant pot.

Three cups of duck, braised pork, braised chicken, braised pork ribs, fried beans, and other home-cooked dishes are classic despite their simple cuisine.