Chinese Food
All Recipes
Caragana perch
I prefer braised fish and watered fish. The least you eat is steamed fish, because you always think it's too light and lack of flavor. But with the understanding of food and a new understanding, now I feel that eating steamed fish is to eat fish... ...
Sweet and sour spareribs (simple family version)
I made the ribs with brown granulated sugar. The Yellow granulated sugar is colored and contains a small amount of minerals and organic matters. Generally speaking, yellow granulated sugar is suitable for flavoring in coffee or black tea or seas... ...
Stewed wheat in old Beijing
Shaomai is also called Shaomai. It's a kind of steamed pasta snack with hot noodles as the skin and stuffing. The shape is like pomegranate. The filling is thin. It has a long history. In Jiangsu, Zhejiang, Guangdong and Guangxi, it is called Sh... ...
Braised mutton
Stewed mutton, as a fine delicacy, is self-evident in its nutritional value and fitness function. According to the records in compendium of Materia Medica, mutton is sweet in nature and warm in taste. It can nourish Qi and Yin. It can warm in th... ...
Braised pork with white gourd
Wax gourd. It can moisten the lungs and dissipate phlegm, stimulate the body fluid to quench thirst, clear away heat and heat, promote diuresis, remove spots and whiten, detoxify and lose weight. Fat people or people who are afraid of being fat ... ...
Spicy pig feet
The reason why this dish is said to be ingenious. There are three tips - one is to remove the pig's hoof from the hair. Bake it with an open fire. It's very easy to clean it again. Second, stew pig's hoof and crumple it. Add some dried red fruit... ...
Stir Fried String beans
Kidney beans are called beans here. Dry stir is a quite common method in Sichuan cuisine. It is mainly to dry the ingredients slowly with oil to produce a special burnt, fragrant and crisp flavor.
