Chinese Food

Spring river duck

Before graduating from University, I went to a foreign country alone. So far, I haven't spent three spring festival with my family. I'm going back home this year. Finally, I can have a happy reunion with my family. It's really a great joy in lif... ...

Mapo Tofu - make the taste of restaurant at home

Mapo Tofu, also known as Chen Mapo Tofu, is one of the traditional dishes in Sichuan Province. The main raw materials are tofu, minced meat, pepper and pepper. Mapo Tofu was founded in Tongzhi period of Qing Dynasty by Chen Liu, the owner of Che... ...

Braised sea cucumber with Scallion

Every winter, my mother will make her own sea cucumber. After eating enough millet and sea cucumber porridge, it is occasionally used to cook for a change.

Stir fried konjac with ginger

There are too many varieties of rice now. Chicken, fish, duck and delicacies. But how can we not have one or two small dishes on the table? Simple materials, simple stir fry, you can make a plate of delicious and chewy dishes

Steamed bread

Gulu meat

Every time I have less sails, I will order some dishes that I have never tried before. For example, today's Gulu meat. Chef Yang grew up in Sichuan, but he has lived in Guangzhou for many years. So he is not new to this traditional Cantonese dis... ...

Stir fried rabbit meat

Rabbit is so cute. How can I eat it? It's really the best nourishing meat in autumn and winter. Because rabbit is not fat.

To open one's heart and mouth

Stir fried crab

Children like to eat crab. Take her to the vegetable market. She ordered crab specially. She said she wanted to eat crab.

Chicken gizzards with pickled peppers and lotus root

I bought a bag of pickled peppers and lotus root belt. It's a little too sour to eat raw. So I used it to fry chicken gizzards. It's a perfect match.

Kung pao chicken

Kung pao chicken is a famous Chinese and foreign traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included. There are differences in raw materials and practices. The origin of this dish is related to stir fried chi... ...

Stir fried beef with ginger and scallion

My husband is very good at cooking this dish. So he secretly learns art and offers flowers to Buddha. It's beautiful without my husband. It tastes the same.

Fried squid

Sweet and sour fish fillet

The fish fillet is delicate, tastes excellent, crispy on the outside and tender on the inside.

Braised crab

I was born by the sea. I grew up eating seafood. In the practice of crabs, in addition to steaming, braised pork is also very delicious.

Dried tofu and fried leek Kwai.

When I was working in Tianjin, Zhang Ma, a colleague from Shanghai, often made this dish. After I came back, I didn't eat it. Suddenly I remembered it. So I started to make it. I miss those days very much.

Cabbage with vermicelli

The water content of cabbage is high (about 90%), but the heat is low. Japanese scientists think that the anti-aging and anti-oxidation effect of cabbage is at a high level as asparagus and cauliflower. The nutritional value of cabbage is almost... ...

Chicken wings with coke

Pig liver of bandit

I've eaten this dish in the University restaurant. I'm still thinking about it. Now I can only roll up my sleeves. I'll fry a plate myself

Mapo Tofu