Chinese Food
All Recipes
Stir fried snails in Chaoshan sauce
According to the origin, there are Fujian, Chaoshan and imported Chacha sauces. Among them, Chaoshan Chacha sauces are made of peanut, sesame, pepper, onion, garlic, South ginger and other 30 kinds of raw materials. Its flavor is more rich than ... ...
River crucian
My little friend who has been paying close attention to me must have found a problem that we don't stir fry vegetables like a chef, because it's easy to burn and only the smell and taste are not integrated into the dishes at all. My husband taug... ...
Braised snails with sauce
It's a rare weekend. I went to the vegetable market with my mother. Suddenly, I saw the long lost snail. The greedy insect came up.. I picked a big one with more than one Jin and brought it home. Mom said she would not do it with two hands. Let ... ...
Fried shrimps in oil
I always think of this dish at home outside. Fresh, tender, oil-free and tasty ~
Rural flavor
Although I grew up in remote mountainous areas, I still love snails. When I was a child, I liked to pick them up in the fields or ponds with my children. Until now, I see snails on the street. When I have time, I will fry some for myself.
Clam soup with crucian carp
It's the best time to eat crucian carp in winter. Lard is the best way to put oil. No lard to put mixed oil.
Shrimp with chives
Simplicity, nutrition and delicacy are the tenet of my cooking. Delicious dishes are not only in hotels. In fact, with a little heart, simple household dishes can also bring you endless taste buds.
Stir fried rice noodles with tea sauce
Cantonese like to eat River noodles just as northern people like to eat pasta. Almost every family can make different kinds of river noodles. Many Hong Kong style tea restaurants have this delicacy. It's easy. You can enjoy it in ten minutes~~
Braised yellow whelk with sauce
Here comes the food. Here comes a delicious drop of seafood. Whelks or soy sauce
