Chinese Food

Macaque in the river. Authentic macaque in the river.

The origin of making Jiangzhong Hougu biscuits is that this kind of Jiangzhong Hougu biscuit has just been put on the market. It tastes very good. So after many inquiries, I can make Jiangzhong Hougu biscuits now. Although the flavor is not as g... ...

Wild Diaoyu in Qingjiang

I can smell a fragrance from afar. It's like I smelled it when I was a child. And it's crispy. It's delicious.

Jiangmen Guiling cream

In summer, the favorite of relatives is Guiling cream. Serve after freezing. Taste better.

Zhenjiang spareribs

I alone and my colleague's children ate all the ribs in the kitchen without any interference. Of course, I will not tell you the fact that I bullied the children in order to snatch the last one.

Steamed Yangtze River Branch fish

I was going to buy Yangtze River white fish in the morning. As a result, there were no stalls. The owner recommended this fish. It can be steamed and braised in brown sauce, and it has no spikes. It's more suitable for children to eat. Let's have a try.

Jiangnan sweet and sour pork chop

In summer, we need fresh and appetizing dishes. Today, I'll make you a sweet and sour taste of sweet and sour pork chops. It's wonderful when the meat is soft and tender to the taste. Everyone loves me and this dish. I'm very happy to share food with you.

0 degree wings of Pearl River

It's a helpless dish. Because I didn't buy an old one, I can only put a lot of raw ones on. I didn't buy cooking wine, so I had to take the Pearl River 0 degree instead_

Chongqing Qianjiang chicken giblets

Every time I go back to Chongqing, I have to order a dish. The price is very close to the people. I also want to have a meal now. Friends who go to Chongqing for tourism can go and taste it.

Crabmeat

Hongqu rice wine

When I was a child, I watched my mother make rice wine. First, I soaked rice for several hours. Then I put the rice into the steamer and steam it. When the temperature of the hot rice drops to about 30 ℃, I mixed in the distiller's yeast, added ... ...

Yangjiang Fanzai (Babao powder)

This powder is my grandma's specialty. I'm a Yangjiang daughter-in-law. I'm not from Yangjiang. So I can't love this new taste. In fact, the title of this dish. I picked it up casually. Because it's just a local snack. There is no unified name. ... ...

Boiled vermicelli with loach

I've always liked watching my father cook since I was a child. But he didn't have much time to cook because of his work. When I was a child, he would cook for me whatever he wanted. So I wanted to learn to cook every dish my parents liked. When ... ...

Grilled sea bass

Braised river crab in farmhouse

Now it's time to eat crabs. There are many kinds of crabs. After the Mid Autumn Festival, all kinds of crabs are fresh and fat. I'm sorry not to eat them. I call myself a foodie. So today I'd like to introduce one of them.

Jiangxi clay pot soup

The traditional Jiangxi clay pot soup is simmered on open charcoal. I made a little change. I used the wide style of water separation stew. I used the purple sand instead of the clay pot. The stewed soup is also very good. I can drink three tast... ...

Stewed river fish

It's the first time to make it, but it's very deep-rooted and delicious

Steamed Xijiang crucian

Xijiang crucian carp is nutritious and delicious.

Fried spicy little river fish

Every time I go for a walk along the river, there are always fish fishers selling all kinds of river fish. The pure wild fish can't help but make people want to buy. Especially this pouting small silver carp stew. The soup looks like milk, espec... ...

Jiangmi crispy pork

Kung Fu cuisine

Jiangxi fried noodles

For a Gannan people, the taste of fried rice noodles can't be more familiar.... it's fragrant and spicy. It's the best way to treat your stomach...