Chinese Food
All Recipes
A perfect combination of winter bamboo shoots and Artemisia. This emerald double silk awakens spring in my taste buds.
After the rainy days for several months, Zhoushan finally ushered in the sun for a long time. All things recovered and the weather warmed up. Together with the whole heart, it became warm. Of course. For a qualified eater, spring is a good time ... ...
Fried rice with seafood and cheese
Enjoy the seafood and the cheese.
My favorite dish -- fried noodles
Grandma's taste in my memory. There are a lot of delicious food in my hometown. The most representative is this fried rice noodles. It's also named big Jing fried rice noodles Dried powder has a history of nearly one thousand years in our hometo... ...
Fried rice cake with winter bamboo shoots and shepherd's purse
Shepherd's purse is the taste on the tip of spring, with the smell of the field. This dish of fried rice cake with shepherd's purse has no meat, but it's so delicious that people lick it.
Braised wheat with bamboo shoots and fungus
My boyfriend is quarreling with me to have a small meal. How can I not satisfy him if I come back once in a while. I have time to cook wheat and kill time together. How nice it is! It's served with grains, soymilk and sliced avocado.
Exfoliate winter bamboo shoots / spring bamboo shoots
It's another year's bamboo shoot season. The best quality is the winter bamboo shoot now. It's hidden in the soil. It absorbs nutrients and grows slowly. It's more fresh and sweet than the spring bamboo shoot. So you can't miss it. But it's not ... ...
Gold eight treasures hot sauce
The gold medal eight treasure hot sauce for super dinner. It uses many kinds of ingredients. It tastes great. It also uses Duoli peanut oil. Super fragrant peanut oil-
Gold eight treasures hot sauce
Shanghai cuisine, also known as Benbang cuisine, is a very important school. It is mainly braised, stir fried and simmered. It likes to use thick oil and red sauce. It's from the development of farm dishes. It's simple and affordable. It's very ... ...
Home cooking fish flavored shredded pork
This dish tastes salty, sweet and spicy. The meat is smooth, soft and tender. The color of the dish is red and the aroma is strong. The thick soup is wrapped on the surface of the meat
Stir fried bacon with asparagus
It's a simple, easy to make, color, fragrance and taste classic Hunan cuisine. When making this dish, remember to cook more rice. Otherwise, the rice will not be enough.
Spring roll (Xiamen pancake)
When I was a child, I liked my mother to make spring rolls. Spring rolls are not the same in every place. Xiamen spring rolls are stewed slowly with nearly ten kinds of materials (or more). When the materials are soft and rotten, they are wrappe... ...
Crystal shrimp dumplings learn to make shrimp dumplings with top chefs
Crystal shrimp dumpling is my husband's must order when he goes to have morning tea. Crystal skin is crystal clear. Shrimp meat is fresh and fragrant. It's really delicious. Of course, I decided to try this famous Guangdong Tea by myself because... ...
Fish flavored shredded pork
I saw other people's recipes on douguo.com. I want to try to make it. But pregnant women can't eat black fungus. So I made some adjustments to the materials in it. But it tastes good. I found that it's not very difficult to make the next meal. T... ...
Stewed chicken soup with Agaricus blazei and chestnut
The sandstorm is rampant in spring. The climate in Yantai is very dry. In recent days, the climate is very hot and cold. The weather is also very dry. It is necessary to make a little soup for the family to replenish water. Today, we use Agaricu... ...
Diced Pork with broad bean and bamboo shoots
When I passed the vegetable market today, I found that many of the stalls were selling fava beans. They were green and tasted good. I thought that spring was the season for a large number of fresh fava beans to go on the market. So I bought some... ...
Fish flavored shredded pork
Northerners make Sichuan food. In fact, it's better to give enough materials.
