●北京烤鸭roast Beijing duckRoast duck is a famous Beijing dish with world reputation. It originated in the northern and Southern Dynasties of China. It has been recorded in the book of delicacies that roast duck was a court food at that time. It is made of high-quality meat duck Beijing duck. The fruit wood is baked in charcoal fire. The color is ruddy. The meat is fat but not greasy. It is crispy outside and tender inside. Beijing roast duck can be divided into two schools, and the most famous one in Beijing is the representative of the two schools. It is known as "world delicacy" because of its red color, tender meat, mellow taste and fat but not greasy characteristics.Formula of goose stuffing:Sugar 10 g, salt 20g, ginger 750 g, pepper 500 g, flavor 500 g, chicken 500 g, Zhuhou sauce 250 g, sesame paste 250 g, peanut butter 250 g, nanru 150 g, Sufu 250 g, sesame oil 300-500 g, five flavor 300-500 g, anise 100-300 g.THE MANNER:Select a duck with whole skin.First the ducks are rubbed with spices,salt and sugar,and then kept hung in the air for some time.Cuts open the belly and draw,and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin.Hook the duck by the neck,spread diluted maltose over it.Hang the duck in an airy place to dry.The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.(Try 350°F turn every 15 minutes,total roasting time about 40 minutes).Roast until golden brown with rich grease perspiring outside and have a nice odor.●辣子鸡丁saute diced chicken with hot peppersSpicy chicken, a special traditional dish, belongs to Sichuan cuisine. It's a home-made dish. It's spicy. It's a famous Jianghu flavor dish in Chongqing. It originated in Geleshan. Dry pepper is not the main ingredient rather than the main ingredient, which fully reflects the characteristics of "heavy start" of chefs in the Jianghu. After being carefully improved by the chef of Baguo cloth, the taste of the dish is more distinctive. The color of the dish is brown, red and bright, the texture is soft, and the spicy taste is strong. Salty, fresh and mellow, with a little sweetness, it's a delicious food that the eaters will never forget.Materials: 250g chicken breast, 50g water chestnut, 15g pickled peppers, 1 egg, proper amount of starch.Seasoning: 50g lard, 0.5 tbsp soy sauce, 1 tbsp high soup, 0.5 tbsp cooking wine, 2 shallots, 1 small ginger, 6 cloves garlic, appropriate vinegar, 1 tbsp salt, 0.5 tbsp sugar, 1 tbsp monosodium glutamate.THE MANNER:1.Remove the fascia from the chicken breast, wash it, dice it, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate it.2. Peel the water chestnut and dice it after washing; peel the pickled peppers and chop theseeds; wash and dice the shallots, ginger and garlic; mix the egg white, starch and water into a paste.3. Put the frying pan on fire, heat the lard, paste the chicken with the paste, and then slide the frying pan until it is cooked.4. Pour in pickled peppers and stir fry until the chicken is all hot and red. Stir in water chestnut, ginger, scallion and garlic to give the flavor. Cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and high soup. Stir quickly and stir fry with a little vinegar.●宫爆鸡丁saute diced chicken with peanutssaute diced chicken with peanuts, also known as kung pao chicken, is one of the most representative dishes in Sichuan cuisine. The founder is Ding Baozhen, then governor of Sichuan Province. When he was governor of Sichuan Province, he created the dish, which has been handed down to this day. It is generally believed that the official creation of Gongbao chicken was created by Ding Baozhen when he was governor of Sichuan and spread in Sichuan. In the long years since then, Gongbao chicken mainly went to the north and south of the Yangtze River and overseas through the Sichuan restaurant with a huge market, and its reputation has been spread far and wide. Therefore, Gongbao chicken belongs to Sichuan cuisine. At the same time, because Ding Baozhen is from Guizhou, Gongbao chicken belongs to Sichuan cuisine Chicken can also be considered as Guizhou cuisine, that is, Guizhou cuisine.raw material:Dice chicken leg or chicken breast with half a kilogram, then use a spoonful of starch and half a spoonful of coffee spoon salt to grab the flavor, fry one or two peanut kernels, cut three pieces of green onion into a centimeter long section, peel two pieces of green shoots and dice them, mix them with a spoonful of coffee salt and marinate them, cut four or five pieces of dried red pepper, a dozen pieces of dried Chinese prickly ash, a slice of garlic, a small slice of ginger, and then use a spoonful of old soy sauce, a small coffee of white sugar Spoon, vinegar a tablespoon (sugar, vinegar should be less, do not highlight sweet and sour flavor) chicken essence amount, starch is very full of a tablespoon in the same bowl, add three tablespoons of water into the sauce.THE MANNER:1. Heat the oil on the fire until 70% hot. Fry the dried pepper and pepper until golden.2. Stir fry the diced chicken until it turns white.3. Remove the diced meat to the side of the pot, strain the green shoots into the marinade and stir fry for half a minute, then pour in the scallion and stir fry for about one minute.4. Stir fry the three ingredients until the diced meat is just cooked.5. Cook in the sauce and shovel well.●红烧鲤鱼braised common carpBraised carp is a home-made dish with carp as the main ingredient and peanut oil, wetstarch, garlic, soy sauce and other auxiliary ingredients. The cooking skill of braised carp is mainly braised in brown, with salty and fresh taste, yellow color, tender mushroom smell, thick and delicious juice.Making ingredientsFresh carp 1, 750g, peanut oil 100g, wet starch 25g, garlic 5g, soy sauce 25g, matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g, pepper 1g, chili noodle 1g, refined salt 1g, sesame oil 2G.THE MANNER:1. Wash the fresh carp, remove scales and gills, cut it with a knife at the abdominal section, remove internal organs, wash the blood foam, and make 5 oblique cuts on both sides.2. After the Tricholoma matsutake is watery, wash the sediment, remove the tigen, peel the scallion, wash them, and cut them into filaments; wash the ginger, peel them, and cut them into slices.3. Put peanut oil in the pot and heat it up in high heat. When the order is a little bit lower, fry the whole carp into two sides of the pot and turn them into yellow. Then cook in cooking wine. Then put in chili noodles, matsutake shreds, refined salt, soy sauce, ginger slices and boil them in turn. Change to low heat and stew them, then put in scallion, monosodium glutamate, thicken them, add sesame oil and pepper, and put them into the plate.●茄汁虾仁saute fish slices with bamboo shootsShrimp in tomato sauce is one of the famous local dishes in Sichuan. Its main materials are shrimp, auxiliary materials are peas, egg white, etc. it belongs to Sichuan cuisine. Red color, soft and tender shrimp. But it's very simple. If you come here step by step, you will surely enjoy a delicious dish.Ingredients: clean shrimps in four Liang.Seasonings: tomato sauce, two eggs, green beans, lard, sesame oil, Shuidian powder, refined salt, monosodium glutamate, sugar and yellow wine.THE MANNER:1. Put the shrimp in the bowl, add the chicken egg white, salt (one minute) and water starch (one or two) to make the paste evenly.2. Heat the pan and put lard in it. When the lard is 50-60% hot, put the shrimp in the pan. When it's cooked, put in the skillet and drain the oil.3. Leave three yuan of oil in the original pot, put tomato sauce into the pot, stir fry, and then put shrimp and green beans into the pot, add rice wine, sugar, refined salt, monosodium glutamate, water starch greasy, toss a few times, drench with sesame oil out of the pot.Rich in all kinds of vitamins, nutrients, how many minerals, suitable for young and old.●涮羊肉instant boiled sliced muttonInstant boiled mutton, also known as "mutton hotpot", began in Yuan Dynasty and rose in Qing Dynasty. As early as the 18th century, several grand "thousand old people's Feast" held byEmperor Kangxi and Emperor Qianlong included mutton hotpot, which later spread to the market.Ingredients: 800g mutton, 280g cabbage head (washed and cut into pieces), 260g water thin vermicelli, 10g shrimp, sheep bone, fish.Seasonings: 60 grams of coriander (washed and cut into pieces), 60 grams of pickled leek and cauliflower, 120 grams of sesame paste, 50 grams of cooking wine, 1 piece of fermented bean curd, 50 grams of brine shrimp oil (with the best), 60 grams of chili oil, 150 grams of soy sauce, 25 grams of sesame oil, 50 grams of vinegar, 60 grams of scallion and one piece of ginger. (the above condiments are only in theory. You can change them according to your taste, hobbies and actual situation.)THE MANNER:1. Add water to make soup with sheep bone, fish and ginger.2. The frozen mutton shall be frozen hard. The frozen meat shall be further peeled away from the head, corners, crispy bones, cloud skin, fascia, etc., and then cut into extremely thin slices 15-20cm long and 3-5cm wide, which shall be stored in the plate for use.3. Add the shrimp into the soup.4. Add charcoal to the hot pot, boil the water, put a small amount of meat pieces into the soup and disperse them, so that when they are rinsed to gray white, they can be dipped into the seasoning and eaten immediately, and then eat the meat pieces as they are rinsed. Do not eat too much meat pieces which are easy to aging and affect the freshness and tenderness.5. Add cabbage head and vermicelli (frozen tofu, white tofu, pickled vegetables, spinach, etc.) after the meat slices are rinsed, and serve as soup.Features: delicate and tender materials, even and thin meat pieces, various and delicious seasonings, mellow and fragrant instant boiled meat糖醋里脊pork fillets with sweet&sour sauceSweet and sour pork tenderloin is one of the classic traditional dishes, with pork tenderloin as the main material, with flour, starch, vinegar and other seasonings, it is sour, sweet and delicious, making people appetite. In Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Guangdong cuisine, this dish is available.On September 10, 2018, "Chinese food" was officially released in Henan Province. Sweet and sour pork tenderloin is rated as the top ten classic dishes in Shandong Province.Ingredients: Pork Tenderloin (pork tenderloin) 250g, edible oil 500g (actual consumption 50g).Accessories: 1 egg, 1 shallot, 1 small ginger, proper amount of flour and starch.Seasoning: 1 tsp sesame oil, 1 / 2 tsp soup, 1 / 2 tsp cooking wine, 2 tsp vinegar, 2 tsp sugar, 1 tsp salt.THE MANNER:1. Put the eggs into the bowl;2. Wash and slice the meat, put it into the egg liquid, add water, starch and flour, and grasp evenly;3. Clean and cut the onion and ginger;4. Put cooking wine, sugar, vinegar, salt, scallion, ginger, starch and high soup in the bowl and mix them into the sauce;5. Put the oil in the pot and heat it to 50% heat. Put in the meat slices and fry until crispy. Drain the oil;6. Leave the bottom oil in the pot, cook in the sauce, pour in the meat slices, stir well, and pour in the sesame oil.Taste: sweet, sour and delicious, tender outside and inside, fragrant mouth, endless aftertaste.Technique: deep fry the inner ridge several times, pay attention to the fire, otherwise it will not reach the effect of external scorch and internal tenderness.●麻婆豆腐stwed beancurd with minced pork in pepper sauceIt is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are bean curd, tofu, minced beef (pork can also be used), pepper and pepper. The hemp comes from pepper, and the spicy comes from chili noodles. This dish highlights the characteristics of Sichuan cuisine "spicy". It has a unique taste and smooth taste. Nowadays, Mapo Tofu has traveled far across the world, in the United States, Canada, Britain, France, Vietnam, and Singapore Gabor, Malaysia, Japan, Australia and other countries have settled down. They have leapt from a simple dish to the hall of elegance and become an international famous dish.IngredientsTofu (250g), beef (75g), garlic (1 root), Douchi (15g), pepper powder (3G), rice wine (5g), salt (3G), pea starch (5g), peanut oil (15g), shallot (5g), etc.THE MANNER:1. Cut the tofu into 2cm square pieces, put it into boiling water with a little salt, remove the beany smell, take it out and soak it in water; chop the Douchi, cut the garlic, cut the ginger;2. Heat up the wok, put in the oil, put in the beef stuffing and stir fry it; when the beef stuffing is stir fried into golden color, put in the Douban sauce and stir fry; put in the Douchi, ginger powder and chili powder and stir fry until the beef is colored;3. Boil the broth, put in tofu and cook for 3 minutes, add soy sauce, garlic sprouts and sugar, season with salt, thicken with wet starch, and sprinkle with pepper noodles and chopped green onion.●韭菜炒蛋saute leek sprouts&eggsLeek contains a lot of vitamins and minerals, eggs are also rich in nutrients, the two ingredients together, is really delicious and nutritious.Ingredients: 4 liang leek (about 160g), 3 eggs, 3 tbsp crude oil, 2 tbsp raw powder, 1 tbsp clear water.Seasoning: 1 / 4 tsp chicken powder, 1 tsp sesame oil, a little pepper.THE MANNER:1. Wash and dice leek. Mix the cornflour and water well.2. In a large bowl, beat up the eggs. Mix the seasoning and leeks with the water.3. Heat up the wok, add 3 tbsp of crude oil. When the oil is boiled, pour in leek and egg liquid. Stir fry quickly until it solidifies. Scoop out the dish for food.Note: add the mixed water of raw meal into the egg to avoid too much water when frying leek.●鱼香茄子saute eggplant with fish flavorEggplant with fish flavor is one of the traditional dishes in Sichuan Province. It belongs to the typical fish flavor of Sichuan cuisine.Fish flavor series of Sichuan cuisine, the most important auxiliary material Pixian Douban. The dishes with Pixian Douban as the main ingredient and other seasonings have a thick and long taste, lingering aftertaste and endless aftertaste, so they are called Yuxiang. Before the 1970s, the menu of the restaurant had the name " long taste eggplant".raw material1. About 450g eggplant, 2tsp oil, 2tsp sesame oil, 1tsp flour, 1tsp water and 2tsp coriander.2. Two teaspoons garlic, one teaspoon ginger and one green onion3. 2 tbsp of Zhenjiang vinegar and 2 tbsp of yellow granulated sugar, 1 tbsp of Sichuan spicy bean paste (full), 1 / 2 tsp of chicken powder (optional) and 1 tbsp of soy sauce.THE MANNER:Mix the fish dishes first. It can also be put directly into the pot without adjustment, but it has high requirements for the temperature and accuracy, which is suitable for professional masters or experts.Soak onion, ginger and garlic slices in water, remove after taste, put sugar, vinegar and monosodium glutamate. Adjust to the right taste. Pay attention to not too much water, according to the amount of eggplant to put. Generally, a bowl bottom is enough.Cut the eggplant into strips (not too thin) and oil it. It's better to fry twice, the first time with small fire, deep fried soft. Second fire, color. Fry the eggplant and put it aside.Put oil in the frying pan. Don't make it too hot. Put the Pixian bean paste in the pan. After the red oil comes out, put the ginger, onion and garlic in the pan. Put the meat foam, soy sauce and cooking wine in the pan. Add fried eggplant (salted fish can be put in), stir fry for a few times, peel eggplant out of the oil, let the oil flow back to the middle naturally, pour in the fish saucer (if you want to put oyster sauce, put it immediately), taste it after taste, and see if further seasoning is needed. Stew the eggplant in a small heat to make it taste good, water the starch and stir fry it out of the pot.●醋溜白菜saute cabbage&pepper in sweet&sour sauceIt is a famous dish of Han nationality, which belongs to Shandong cuisine. It tastes silver red, sour, sweet and spicy. With cabbage heart as the main ingredient, green and red pepper pieces, and sea rice as the ingredient. Chinese cabbage is rich in calcium, iron, vitamin C of inorganic saltand so on, and releases more heat. Adding green and red pepper pieces and sea rice can not only increase the content of calcium, phosphorus and other inorganic salts, but also make the dishes have the characteristics of color, fragrance, taste and shape.Ingredients:Cabbage, garlic, onion, ginger, soy sauce, vinegar, salt, sugar, prickly ash, dried red pepper, sesame oilTHE MANNER:1. Prepare the ingredients and slice the cabbage.2. The cut cabbage and the leaves should be put in respectively.3. Mix salt, sugar, soy sauce and vinegar starch with a little water.4. Heat the cooking oil in the pot, stir fry the pepper first, then fish out. Add in dried red pepper and stir fry.5. Add onion, ginger and garlic, stir fry, then add cabbage to help stir fry.6. Stir fry until the top is soft. Add cabbage leaves.7. Quickly stir fry until the dish is soft. Hook in the juice.8. Just wrap the soup evenly on the top of the dish.糖醋排骨saute chops with sweet&sour sauceIt is a typical traditional famous dish popular among the people. It uses fresh pork chop as the main ingredient. The meat is fresh and tender. The color of the dish is red, bright and oily. Authentic sweet and sour pork ribs are very exquisite in practice and materials. Generally, ribs and ribs are selected. Remove the blood from the ribs, drain and marinate them to taste, then wrap them with flour and fry them until they are golden and crisp on the surface, then fish them out for use, stir fry them in the pot after they are sugar colored with ice sugar, and finally pour rice vinegar on them to taste like sugar and vinegar. Rice vinegar must be used here. The taste of aged vinegar is too heavy to affect the taste!Ribs 500g, chives 1, ginger 1, garlic 2, starch right amount, edible oil 500g (actual consumption 45g), soy sauce 1 / 2 tablespoon, vinegar 1 tablespoon, salt 1 / 2 teaspoon, sugar 1 tablespoon, monosodium glutamate 1 / 2 teaspoon.THE MANNER:1 small row of 500g blanched water, cook for 30 minutes, the broth can cook noodles, do not pour out.2.Marinate with 1 tbsp cooking wine, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce and 2 tbsp vinegar (not white vinegar) for 20 minutes.3. Remove, wash and control the water for standby. Fry until golden brown. Don't put too much oil. It can save oil. Just turn over frequently.4. Put the spareribs in the pot, marinate the spareribs with water, three tablespoons of sugar (put the sugar boldly, three tablespoons, don't be afraid of more). Heat up half a bowl of broth and add half a teaspoon of salt to taste.5. Simmer for ten minutes and collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar. The sour and sweet taste will come out.6. Sprinkle onion, sesame and a little monosodium glutamate in the pan.回锅肉saute pork in hot sauceAs one of the representative dishes of Sichuan traditional dishes, double cooked pork belongs to Sichuan cuisine series. The main raw materials are pork rear buttocks, green pepper, garlic sprouts, etc. they have unique taste, bright red color, fat but not greasy.Ingredients: streaky pork, green garlic, onion, ginger, garlic, dried red pepper, prickly ash, bean paste, sugar, oil.THE MANNER:1. Add chopped green onion, ginger, 7 or 8 prickly ash to the pot in cold water, and boil the rice wine properly.2. Skim the floating foam, cook until it is eight ripe, take out and cool naturally (chopsticks can be inserted).3. Cut the meat into thin slices, ginger and garlic slices, and onion into oblique sections.4. Pat the white part of the green garlic with a knife, and then cut it into sections for standby.5. . stir fry the hot pot and add a little oil to stir the fragrant pepper and pepper6. Stir fry the meat until the color of the meat is transparent and the edge is slightly rolled up.7. Move the meat to the side of the pot, put in the bean paste (you can chop it up first) and fry it into red oil.8. Add a little soy sauce or sweet sauce and stir well with meat slices.9. Pour in green garlic, order a little cooking wine, and mix the sugar to taste well, then you can get out of the pot。