Chinese Food
All Recipes
Stinky tofu in Huizhou
The tip of the tongue 2 Xinzhuan is a traditional Chinese cooking skill that has been handed down from generation to generation. It continues the taste of the family and leads the human delicacy facing the people. Huizhou stinky tofu is fried in... ...
Kitchen of the demon house
I made the chopped peppers myself... It's so spicy that the sauteed fish bones are less tender. I often make the chopped peppers and the sauteed fish. It's also a dish that my friends have a very good reputation for.
Spicy bean skin
Simple and delicious. Bean products are nutritious and delicious with carrots
Stir fried clam / flower shell
Huajia is a good and cheap dish. It's also super simple.
Hot and sour Chinese cabbage stem
This season is when the cabbage is on the market. It's one of Guilin's homely dishes. The combination of the sour radish and the crispness of the vegetable stem is amazing.
Spicy shredded kelp
Eat more kelp to detoxify. I bought a lot today. Like to eat cold sauce. It's sour and spicy. It's a good meal.
Fried eggs with chopped peppers and peas
I prefer to eat Hu Dou. When I find that it has the effects of invigorating the spleen and Qi, removing dampness and fighting cancer, I prefer to eat Hu Dou. When Hu Dou is about to go down the market, we have to buy more food. Hey hey.
Steamed dumplings
I just hope my husband can eat more.
Spicy snail
The snail meat is plump, delicate and delicious. It is known as the pearl in the dish . It is rich in protein eggs, vitamins and essential amino acids and trace elements of human body. It is a typical natural animal health food with high protein... ...
Spicy chicken in pot
I suddenly want to eat chicken today. But when I look at the market, wow. Such a chicken is too big. I have to eat a few meals. So I came up with an idea. Go to the supermarket and buy wing roots. Walk up
Bibimbap in stone pot (taught by Zuma, South Korea)
Sprite is very important. Used to dilute sweet and spicy sauce. This is what Azuma told me again and again.
