Chinese Food
All Recipes
Unique Nanchong Guokui filled with cold noodles
This is a special product of Nanchong. It's vegetarian, but it's delicious. Every tourist from other places in Nanchong likes it very much. I made some at home today. It's very appetizing.
Beef with tomato (spicy)
I did it suddenly today. I'm afraid I forgot to write it out.
Stir fried egg and mince
I'm tired of eating preserved eggs and cold dishes. Let's try some fried ones. I won't let you down.
Kwai Sai spicy fried tripe
Share a quick fried tripe. I hope you like it. Working hours are tight. Please remember to have a good meal Mei ️-
Stir fried soybean with pepper
Maodou is the adolescence of soybean. It contains high quality protein, vitamin, folic acid, B vitamins and vitamin C. Color pepper contains protein, vitamin, cellulose, inorganic salt, carotene and so on. The content of vitamin C is mostly. The... ...
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It's good for the lungs in spring. Lotus root is a good food. Today, it's delicious and crispy.
Secret dumpling filling with leek
After the jellyfish, everything recovers. Spring really comes. Make a dumpling that symbolizes the color of spring. This season's leek is juicy and fragrant. Make two kinds of fillings, i.e. dried egg with leek, dried shrimps and fresh meat with... ...
Eel in casserole for 5 minutes
How bold. I dare to flirt with Huang Shan (g). Come on, hiahiahiahia. It's served-
Stir fried green mustard
The spring wind starts with the plum in the garden. The cherry, apricot, peach and pear blossom next time. Shepherd's purse flowers, yupods and deep Village. Also way spring wind for me. Spring. It's such a charming season. Look at the flowers, ... ...
It's worth trying to marinate and roast chicken breast.
Chicken breast is rich in protein. It's easy to cook and tastes good. It's one of the dishes I usually cook. Today, I made this pickled roasted chicken breast. It's Pickled first and then roasted. It gives the chicken breast a rich taste. Every ... ...
Hand shredded steamed eggplant
A delicious meal you can't refuse
