It is a popular dish in Cantonese cuisine, mainly using pork neck. Pork neck is mostly lean rather than fatty. Sliced and barbecued, it looks slightly red, tastes chewy and delicious.
2021-04-19
It is a representative dish in Cantonese cuisine. The goose looks red, tastes crispy, rich but not fatty, sweet and fragrant, liked by many people.
2021-04-19
It is a unique dish in Sichuan cuisine. The cooking method is unique in Sichuan cuisine, originated from braised fish in brown sauce. It tastes salty, sweet, sour, and hot all at once. The taste linge
2021-04-19
Boiled fish with pickled cabbage and chili is one of the Xiahebang style dishes of Sichuan cuisine, originating from Chongqing. It uses fresh grass carp as the main material, and pickled pepper, pickl
2021-04-19
Sichuan hotpot is the most popular hotpot nationwide. It features a two-flavor hotpot, hot and spicy on one side, with hot pepper soup, stewed with dozens of complicated ingredients and spices, tastin
2021-04-19
It's one of the representative dishes in Shandong cuisine, with golden color, crispy on the outside and tender on the inside, sweet and sour, fragrant and fresh. The fish is burgundy, tender and f
2021-04-19
Stir-fried pork kidney is a traditionally famous dish of Shandong feature, belonging to Shandong cuisine. It's a common family dish with pork kidneys and water chestnut as material. It features te
2021-04-19
Braised pork intestines is a representative dish of Jinan and Shandong cuisine, a traditional famous dish of Jinan in Shandong Province. In the first year of the years of Guangxu in the Qing Dynasty,
2021-04-19
