Introduction: Greeting guests at home and preparing a sumptuous table of dishes is an important embodiment of traditional Chinese hospitality. The dishes not only represent the owner's heart, but also reflect the essence of Chinese food culture. Here, I'm going to introduce you to six dishes that will not only enhance your family dinner, but also make your guests feel your passion and care.The first course is braised pork. Braised pork is a classic Chinese delicacy known for its unique sweet and salty taste and soft and glutinous texture. When making braised pork, you must first choose high-quality pork belly, and then boil, stew, fry and other links to make the meat fresh and tender, red and bright in color. Finally, add green onions, ginger, cooking wine and other seasonings, and simmer over a slow fire to make the meat absorb the essence of the seasoning and have a rich flavor.
The second course is Kung Pao Chicken. Kung Pao Chicken is a spicy and numb Sichuan dish made with ingredients such as diced chicken, peanuts, and chili peppers. First, the diced chicken is marinated in starch, soy sauce, etc., and then quickly sautéed. Next, it is cooked with chili peppers, Sichuan peppercorns, etc., and finally peanuts are added to increase the richness of the taste. This dish is a popular home-cooked dish with a great taste and aroma.
The third course is steamed fish. Steamed fish is a light dish made with fresh fish and steamed to preserve the original flavor of the fish. Before steaming the fish, marinate it with green onions, ginger, cooking wine, etc., to remove the smell and increase the flavor. When steaming fish, pay attention to the heat and time to ensure that the fish is tender. Finally, sprinkle with shredded green onion and ginger and drizzle with hot oil to increase the aroma. Steamed fish embodies the "fresh" culture of Chinese cuisine.
The fourth course is mapo tofu. Mapo tofu is a Sichuan dish made from tofu, minced beef, and chili peppers. First, cut the tofu into small pieces and blanch them with boiling water to remove the beany smell of the tofu. Then, marinate the minced beef with starch, soy sauce, etc., and stir-fry. Next, cook the spicy flavor with chili peppers and bean paste, and finally add tofu and stir-fry evenly. This dish has a spicy taste and a fragrant aroma.
The fifth course is sweet and sour tenderloin. Sweet and sour tenderloin is a sweet and sour dish made from pork loin, cut into strips and marinated in starch, soy sauce, etc. Then, the tenderloin is fried until golden brown and cooked in a sweet and sour sauce. Sweet and sour tenderloin is a popular dish with a sweet and sour taste.
The sixth course is braised eggplant. Braised eggplant is a home-cooked dish made from fresh eggplant, fried until the skin is slightly wrinkled, and then cooked in a braised manner. The braised eggplant is bright red in color, soft and glutinous in taste, and rich in flavor. This dish exemplifies the culinary techniques and flavor diversity of Chinese cuisine.
Conclusion:To sum up, these six dishes have their own characteristics, ranging from spicy to sweet and sour, with both light dishes and rich meat dishes. They are a representative of Chinese food culture and a choice for hospitality. When you greet your guests at home, try preparing these six dishes so that your guests can taste authentic Chinese cuisine and feel your passion and care