Dry Pot is one of the more popular dishes. Dry Pot Fatty Intestine has a bright red color, soft texture, fresh taste and long aftertaste.
Sausage in hot pot
Sliced boiled meat is spicy, soft and easy to chew. Eat meat tender vegetables fresh, soup red and bright, spicy flavor, the most suitable for the next meal, one of the home-cooked food. Characterized by "numb, spicy, fresh, fragrant". It originated in the 1930s, when Fan Ji'an (1887-1982), a famous chef in Zigong, innovated boiled pork slices with outstanding flavor.
Boiled Sliced Pork
Boiled Fish
Boiled fish, also known as river fish cooked in river water and boiled fish fillet, was first popularized in Cuiyun Township, Yubei District, Chongqing. It is usually made from fresh grass carp, bean sprouts, chili peppers and other ingredients. "Oily but not greasy, spicy but not dry, numb but not bitter, and smooth and tender meat" are its characteristics.
Traditional Chinese clay pot cuisine, characterized by "numbness, spiciness, freshness and aroma".
Chinese Cuisine
Ground Pot is a unique dining experience that brings the American food culture to Xuzhou
Shredded Pork with Fish
Fish-flavored Shredded Pork is a traditional Han Chinese dish flavored with fish and belonging to Sichuan cuisine. It is rumored to be inspired by shredded pork with pickled peppers, and was created by a Sichuanese chef during the Republic of China .
Kung Pao Chicken
Kung Pao Chicken is a famous traditional dish in China and abroad. This dish is also categorized as a Beijing court dish. The dish was also categorized as a Beijing court dish. Later, Kung Pao Chicken was also spread abroad.
Mapo Tofu
Shredded Pork with Fish
Mapo tofu, belongs to the Sichuan cuisine. The main ingredients are toppings and tofu, with tofu, minced beef (or pork), chili peppers and peppercorns. Numbness comes from peppercorns and spiciness comes from chili peppers, this dish highlights the characteristics of Sichuan cuisine "numbness and spiciness". It has a unique flavor and smooth texture.
Salt-water duck, also known as osmanthus duck, is a famous specialty of Nanjing with a history of more than 2,500 years. The skin of the duck is white and the meat is tender, fat but not greasy, fresh and flavorful, with the characteristics of fragrant, crispy and tender. The best color and flavor of the duck is made around the mid-autumn season when osmanthus flowers are in full bloom, and it is called osmanthus duck.
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