Chinese Food
All Recipes
The skin of animals. It's your skin -- spicy and delicious stir fried pig skin
The pigskin cooked yesterday. There's a Jin left. In the evening, when I was steaming pumpkin, I cooked it again by the way. Today, I found that the pigskin was already very soft when I fished it up and cut it. I almost couldn't fished it out wi... ...
Double cooked pork
It is generally accepted that the origin of twice cooked pork comes from folk sacrifice. Western Sichuan is also called stewed pork. It's also called boiled meat. As a famous Sichuan dish with a long history and unique flavor, it's a good plate ... ...
Braised donkey meat
People's life is doomed to be imperfect. People always have to face too many helplessness. Some things are not work hard. Maybe you are destined to spend your life in a flat and light way. In fact, plain is a kind of warmth, It is in the continu... ...
Stewed shrimp and squid
This is a local wedding dish in Cizao area of Jinjiang. It was once one of the dishes for the wedding feast in the past nine years. But now it is replaced by lobster, abalone, shark's fin, bear's paw, sea cucumber, etc. Replace shrimp with abalo... ...
Noodles with colorful peppers and vegetables are more nutritious
When I was a child, I only liked to eat lasagna, ramen, stewed noodles and fried noodles. I hate the soup noodles made at home most. They are sparse and sparse. They don't chew. The soup is not so tasty. It's about eating. It's also influenced b... ...
Beef fillet with green pepper and onion
The trick of sauteed meat is not to thicken the dish. Oil consumption can make the juice sticky. Don't add salt in the process of cooking. Try before leaving the pot. Add salt without salt.
Dried apricot and abalone mushroom
The dry pot food comes from the folk. It has a strong rural flavor. It is characterized by dry, fragrant, moist, spicy, and thick taste. It has the taste of paoshu, spicy, sour, spicy, homely, etc. When it suddenly appears on the dining table of... ...
