What's the best food you've ever eaten?

Now people's living standards are constantly improving and their tastes are getting higher and higher. I really don't think what is the best dish! If you must answer, you have nothing to eat for several days. No matter what food you eat, as long as you eat it, it is the best food!

After graduating from high school, I worked as a waiter in a restaurant in a star-rated hotel. At that time, almost all the hotel guests were government departments and foreign crew members. ...

The food standards they consume are very high-grade, and the advantage is to get the moon first. Before serving, our waiters will secretly set aside some dishes they like to eat ... so almost all the delicious dishes have been tasted. ...

There is no seafood like lobster in that restaurant. Later, I changed my job ... if I want to eat delicious food, I have to pay for it myself ... Lobster is very expensive, and I have always wanted to eat it, but I can't bear the money.

A distant friend once promised to treat me to lobster ... I'm still waiting for my distant friend's lobster. ...

I didn't eat the lobster sent by a distant friend, but I tasted the North American lobster in my own pocket. Just this May Day holiday, I traveled to Wuhan and ordered a steamed North American lobster from my own pocket in the hotel. North American lobster is cheaper than Australian lobster, so I didn't want to order Australian lobster. Although it's expensive, it's really delicious. ...

Steamed North American lobster is the most delicious seafood dish I have ever eaten! I really want to eat it again. ...

My favorite dish is called sweet and sour pork ribs. First of all, let me introduce sweet and sour pork ribs to you. In fact, it has three characteristics, namely, color, fragrance and taste. Its color is very beautiful, covered with a golden coat, which makes you see stars and makes people drool; It exudes a refreshing taste and a touch of meat. It's perfect. I have a desire to eat. I couldn't help but pick up a piece and eat it cheerfully. After eating, I was full of praise. I said, "Ah! Delicious on earth! " I am used to sucking up its juice first, tasting it carefully and chewing it carefully. Sweet and sour pork ribs are the most delicious dish I have ever eaten.

I have eaten the most delicious dish in life, which is called "Jiangnan Baihua Chicken". This dish is a traditional famous dish in Guangdong Province, belonging to the "Cantonese cuisine" of the eight major cuisines. This dish is characterized by white, green and red color, crisp and soft taste, and light and delicious. Originally, it was a special dish in Wen Yuan. The main production is to coat the inside of chicken skin with shrimp glue and steam it. It is called "Baihua Chicken" because it is mixed with the famous flower cordate telosma or white chrysanthemum in the south of the Yangtze River. This dish has the name of chicken, but it's not true. This dish shines with the "great wisdom" of folk chefs. Left a good memory for my life! Finally, I use a sentence from "Birds" to sum up: We really live in this world if we love it.

I like all the dishes cooked by my mother. They are the best. When I was a child, my mother cooked in the kitchen, and I watched and listened. My mother often makes nutritious and delicious dishes with simple ingredients. I'm working now, and I'll cook when I get home from work.

To say the most impressive and delicious dish, I prefer fried shrimp with minced meat and fried beans with sausage.

Fried shrimp with eggs

Soft fried shrimp meat is tender, crispy and tender, delicious, and the method is very simple.

First, thaw the shrimp. After thawing, take out the shrimp line with a toothpick. After cleaning, put it in a bowl. Add salt, pepper and cooking wine into the bowl, stir well and marinate for 15 minutes. In the process of marinating, we will fry the paste, take a bowl, put an egg in the bowl, and then add flour and starch several times (the ratio of flour and starch is about 2: 1).

Put the marinated shrimp into the batter we made, grab it evenly with your hands, coat it evenly with a layer of batter, and let it stand for two minutes.

Pour the wide oil into the pot. When the oil temperature is 60% hot, fry the shrimps wrapped in batter one by one. Stir the shrimps with chopsticks when frying to prevent adhesion. Deep-fry the shrimps until they are golden yellow, drain the oil and put them on a plate. You can dip it in some salt and pepper when eating. Remember to eat it while it's hot. It's easy to soften when it's cold.

Stir-fried beans with minced meat

Tear the beans, pinch off the head and tail, clean them, cut them into diced beans, cut the millet into rings, cut the onion into chopped green onion, cut the garlic into powder, wash the pork, cut the minced meat, put them in a bowl, pour the cooking wine, soy sauce, salt, rice vinegar and spiced powder into the bowl, and marinate them evenly with chopsticks 15 minutes.

Heat the oil in the pot, add the marinated minced meat, stir-fry over high fire until the minced meat is cut, pour in a little soy sauce to color, and stir well to get out of the pot.

Take another pan, pour oil into the pan, add chopped green onion, minced garlic and millet spicy when the oil is hot, stir-fry diced green beans, stir-fry diced green beans, add minced meat, add rice vinegar and salt, stir-fry for a while, add monosodium glutamate when the ingredients are cooked, stir-fry evenly, then take the pan and set the plate, and stir-fry the diced green beans to make them delicious.

Sauté ed peas with sausage

Cut the sausage into thin slices, pick the peas clean and slice the garlic for later use.

Pour the water into the pot, add a little salt and oil, blanch the peas after the water boils, take them out and soak them in cold water, then take them out and drain them.

Heat oil in the pan, add garlic slices when the oil is hot, add sausage slices after frying, add peas after frying sausage slices, stir fry for a while with high fire, add salt and chicken essence to taste, stir well and then take out of the pan. A simple and time-saving sausage fried with peas is ready.

The best dish I eat is tofu and braised pork. When I say tofu, I don't mean water tofu. Bean cakes made of pure soybeans are tofu made of oil. Some places in Guangdong are called dried tofu, and some places in the north are called oil immersion. This is the best thing.

My favorite three dishes are three home-cooked dishes, which are also common dishes at home.

First, "fried meat and thin face" is refreshing and delicious.

Two face lifts, shredded cucumber, eggs, onions and shredded pork.

Put the cut thin face plate into the plate, and the cucumber shreds are diagonal on the thin face plate. The egg is spread into an egg peach and placed next to the shredded cucumber, which is also placed obliquely.

Stir-fry shredded pork and onion in a pan until they are ripe, add vinegar to taste and put them in the middle. With sesame sauce and mustard oil, it is hot and sour and refreshing.

Second, cut the braised pork and pork belly into pieces of the same size, stir-fry the oil in the pot, and add sugar and soy sauce. The fire is boiling, but a small fire is brewing.

The dishes are red and bright, fat but not greasy, thin but not firewood. Delicious and salty.

Third, stew small yellow croaker. Wash the fresh small yellow croaker, drag it out of the gills and make it swell. Evenly put it on a plate, stir-fry the onion, ginger and garlic in the pot, stir-fry the sauce and add the soup. Gently push the small yellow croaker into the pot and stew slowly until the soup is sticky.

The taste is full, especially the swim bladder in the stomach is super delicious. Small yellow croaker is delicate in meat, melts in the mouth, and the key price is cheap.

Hello, I'm Xiao Guo! I'm glad to answer your question.

Everyone loves each other, so I will talk about "Braised Wuchang Fish" today.

Braised Wuchang fish is a home-cooked dish in Hubei, with golden color, fat hypertrophy and delicious taste. Moreover, it is suitable for all ages and is deeply loved by the general public.

Wuchang fish has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling wind and invigorating stomach, and can prevent hypoglycemia, hypertension and arteriosclerosis.

The practice is as follows:

Material: Wuchang fish

Ingredients: onion, garlic, ginger, soy sauce, sugar, chicken essence, vinegar, cooking wine.

The steps are as follows:

1, get up early, buy a lively Wuchang fish in the supermarket, gut it, wash it and put it on a plate for later use.

2, the pot is hot, pour in the cooking oil, put the onion, ginger and garlic into the pot in turn, and stir-fry the fragrance.

3. Put Wuchang fish into the pot (to prevent skin from breaking, you can dry the fish with paper towels in advance), and pour in cooking wine, vinegar, soy sauce, sugar and chicken essence to taste.

4. Gently turn the fish with a spatula, cover the pot, and simmer for about eight minutes.

5. After cooking, collect the juice on the fire and put it on the plate.

An original, light and refreshing Wuchang fish is ready.

I hope my practice will help you!

I only knew Chongqing spicy chicken before, until I went to Guizhou in 2008 to visit my relatives. At noon, my relatives cooked a special dish with Guizhou flavor-spicy chicken, and I didn't know there was spicy chicken in Guizhou.

It is said that spicy chicken originated in the toast era and was first included in the Sichuan cuisine menu. At that time, it was called "Guizhou chicken", and later it was gradually called spicy chicken, which has been passed down to this day. In Guizhou, spicy chicken can be said to be a well-known special dish, which is not only a dish often cooked by ordinary people at home, but also a big dish at banquets.

Guizhou spicy chicken is a general term, which is practiced in all regions of Guizhou, such as Zunyi spicy chicken, Anshun spicy chicken and Xingyi spicy chicken. The practice in each region is different. The so-called "100 cities have different tastes", naturally, the taste of each region is different. But the most representative is Guiyang spicy chicken. Walking in the streets of Guiyang, you can always smell a burst of fragrance and look for that kind of fragrance. It turned out to be the fragrance emitted by the stalls specializing in fried peppers in the streets and lanes of Guiyang.

Guizhou spicy chicken has a unique taste, which lies in the addition of Zanba pepper, a special condiment in Guizhou. This is an important usage of Guizhou cuisine and naturally plays a very important role in this dish. Cut the pepper into small pieces after pedicle removal, put it in a pot, add appropriate amount of water, boil it with high fire, turn off the fire, let the pepper soak in hot water, and then put it in a mortar. Adding salt is as thick as mashing crushed ginger and garlic into glutinous rice, hence the name "Zanba Chili". The advantage of Bazin pepper is that after soaking and frying, the dry taste of pepper is removed, and the rest is soft and spicy.

On September 18 and 20 10, Chinese Cuisine was officially released to the world for the first time in Henan Province, with 34 regional famous dishes, 340 regional classic dishes and 273 theme banquets freshly "baked"! Among them, Guizhou 10 famous dishes, 3 famous dishes are on the list, and Guizhou spicy chicken is on the list of 10 famous dishes! It is reported that this is the first time that China has released "Chinese food" to the world. Since then, Guizhou spicy chicken has not only been widely circulated in China, but also stepped onto the international stage and was well known by more foreign friends.