Chinese Food

Fried shrimps with leek and flowers

Stewed eel

Sometimes the taste of the entrance will remind you of a long time ago. A long time ago, people called stories. People called old people. A long time ago, but always in the heart. The old taste. Don't forget the first heart... - burn eels

Chicken wings with coke

I like it very much

Fried flounder

Every time my mother makes it for us. Today I tried to make one for my daughter. Mom's mom's taste^_^

Braised elbow

Stewed chicken soup with Cordyceps and Agaricus blazei

Cordyceps flowers nourish the liver and kidney. In addition, natural mushrooms such as Agaricus blazei and Lentinus edodes are delicious in the mouth. They also have the function of clearing intestines and promoting blood circulation.

Braised eggplant

My practice is very earthy. I don't have a tall hotel. But everyone can do it.

Kidney bean

Sardine with lemon sauce

Sardine is very fresh today. I see very few sardine fish in Xinjiang. Decided to take a home and make it into a delicious sardine in tomato sauce.

Stir fried bullfrog with green pepper

Hand plucked bamboo shoots

Fiddlehead

Fiddlehead is a kind of fern. It can be seen everywhere in Canada in spring. It is said that it is rich in amino acids, vitamins, microelements, edible curled and unrolled tender leaves. It has some light fragrance, soft taste and delicious tast... ...

Simple and delicious. Spiced Flammulina mushroom

It's simple and tasty. Super Kwai Tai is healthier and more delicious. -

White mushroom and quail egg casserole

I remember that quail eggs are always served as a side dish at each wedding banquet. Quail eggs were also released when making spicy hot pot in the past. So I thought it would be good to use the casserole to cook quail eggs.

Korean saury in autumn

Tip of liver

Shredded pork with green pepper and water bamboo

Shancheng maoxuewang

Curry potato onion mushroom carrot

Ribs with coke ~ ~ farewell to chicken wings with hormone. The taste is still the same