Cantonese cuisine

Crystal shrimp dumplings

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A weekend breakfast

Pineapple rice

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The P5 rice is a good food for life. It is full of grains, solid, clean, oily, fragrance, known as “comon rice”. The special smell of rice when boiled, the oily surface of the rice, the softness of the mouth, the sweetness of the mouth, the mild resilience, and the quality of the mouth after cooling, are the special taste and taste of the five permanent rice, the entry of the grain, and the thickness of the alcohol。

The chicken feet of the herbal medicine

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Vacuate herring

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Clear the steamed ace, she should like it。

Pork

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Sour meat: can be a snack or a staple food! For the first time, as a popular daughter-in-law, it's a success

Pineapple crotch

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I didn't eat it, I did it for the first time, and I had meat in the fridge, and I had pineapple

Dry oxen

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Dry-drying the river, it's about cooking and burning。

Five fingers for a white pheasant

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The Chinese say that chicken-free is not a feast, and the chicken plays a very important role on the Chinese table. The chicken tastes good and nutritious. The Guangdong people like white cut chicken, the chicken is sweet, and the skin is smooth. Those who love the original taste certainly love this. It's not complicated to make a pheasant chicken, but to soak the chicken in a water bubble made from a pheasant, the chicken smells like a non-heavy pecan, doesn't cover up the smell of meat, and it's delicious without the sauce。

Pineapple grunt

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Pineapple grunts, pickles, the first two legends are that the dish is sour and sweet, and that it's fragrances when it comes to it, and it's so famous. The second legend refers to this dish, which is known as "old meat, and the chords turn into "greasy meat."

The radish steak

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Sichuan family members know that the Sichuan family has something in their kitchens that each has a different taste, and it reflects the taste of one family, the legacy of one love, a beautiful trust! A radish is one of the best in pickles, and if you eat "bath pickles" you just have to slice the radish and put it in the altar and enjoy it the next day. If you eat sour fish, soybeans, sour chips and so forth, it'll take a while to make pickles, and it'll taste like pickles. The "old radish" is a way for the Sichuans to speak of longer radishs, which are often cut into large pieces, thrown under the altar for long periods of time, so that it has high salinity and acidity, which are often used to cook large herbs and so forth. We've got long-serving radish, beans, sour, peppers that are essential when we're making big pickles. Today's broccoli tiara, sour spicy, delicious soup, not greasy, fragrance... A pot of pickles is the trust of the Sichuan people in time, the love of home..