Today's dishes are local flavor specialties, which are the best-selling and hottest dishes in local restaurants and inns. Below are the recipes for these dishes.

Country Tender Chicken

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This is a hot cold dish, it has characteristics of tender chicken meat, spicy and fragrant.

Method:

1. Cut the onions into shreds and place them in a dish as a base. Cut the cooked whole chicken meat into pieces (if using freshly cooked chicken, the effect will be better), and place it directly on the onion shreds.

2. In a large bowl, put ginger, garlic, chili peppers, salt, white pepper, MSG, chicken powder and red chili oil, and adjust to a spicy flavor, pour it on the chicken,

3. First, heat the fire in a clean pot, add a little red chili oil and vegetable oil to heat, then add a little dried chili flakes and white pepper to fragrant, when the pot is ready, pour it on the chicken, finally sprinkle some coriander flakes.

Pickled Peppers with Pig's Feet

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The pig's feet are pig's tail, often used for braising cold dishes. This dish is made into a hot spicy dish with rich pickled pepper flavor.

Method:

1. Cut the fresh pig's feet clean, put them in a pot to boil, then add ginger, garlic, white wine and water to cook, after the pig's feet are cooked, cut them into small pieces for later use.

2. When the dish is ready, first put the green bean sprouts in a pot with oil and salt, boil them until they are broken, then put the pig’s feet in boiling water to cook and drain, cut them into small pieces.

3. In a clean pot, add oil to heat, stir-fry chili pepper, wild pepper flakes, ginger slices, garlic slices and celery flakes until fragrant, add a suitable amount of broth, put the pig’s feet in, add salt, pepper, MSG and braise until the flavor is rich, thicken the sauce and serve in a dish, topped with green beans and served.

Grilled Chili Pork Belly

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Method:

1. Peel the pig's head, wash it clean, put it in a pot with water, add onion, ginger, and a little salt, cook until tender, then fish out and slice into pieces, reserve.

3. In a clean pot, add vegetable oil to heat, first fry the meat slices, add ginger slices, garlic slices and chili peppers, while stir-frying add chicken powder and MSG, then add garlic sprouts and continue to stir-fry, drizzle a little chili oil, stir-fry evenly, then plate and serve with sesame seeds.

Handmade Jelly Noodles

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Method:

1. Put red into a basin, add an appropriate amount of water and soak for 20 minutes.

2. Heat the pot and add water to boil, pour the red slurry into the pot, constantly stir with a spoon, about 10 minutes later, the flour slurry will solidify and congeal (during this process, only use small fire to heat), when the pot is ready, cut into pieces and put into a container, cool and reserve.

3. In a bowl, put garlic water, salt, fermented bean curd, white pepper, scallion, and red chili oil, and stir until well mixed, then pour it onto the jelly noodles, add mint leaves to decorate.

Garlic Pork Liver

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Ingredients: 100g pork liver, 20g garlic, 10ml Shao Xing wine, scallions, chopped chili peppers, salt, chicken powder, vegetable oil, salad oil as appropriate.

Method:

1. Cut the pork liver into slices, rinse with water, put it in a basin and marinate with wine for 5 minutes.

2. In a pot, add 1000ml of water and bring to a boil, put in the marinated pork liver to cook, fish out and put in a cool water bath.

3. Cut the garlic into granules (do not cut too small). Heat the pot, add vegetable oil, fry the garlic grains until golden and remove, combine with the pork liver, put into a basin, add salt, chicken powder, scallions, chopped chili peppers and mix well, plate.

(Fire Belly) Chicken Feet

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Method:

1. Wash the whole chicken feet clean, put them in boiling water to cook,

2. In a clean pot, add vegetable oil to heat, first add ginger, garlic, scallion, chili flake and Sichuan peppercorn to fry fragrant, then add suitable amount of broth, put in chicken feet, add salt, MSG, chicken powder and white sugar, boil the chicken feet, pour into pressure cooker with yam cubes, pressure for 15 minutes and cool, plate.

Sour Cucumber with Mud Catfish

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Method:

1. Rinse the mud catfish and put them in a basin with a few drops of vegetable oil, raise them for 2 days to remove the internal organs.

2. Put the pig's trotters in a pot with water to boil, after boiling, add sour cucumber and pickled pepper to stir-fry, add suitable amount of broth, add salt, MSG, chicken powder and pepper, cook until the flavor is rich, thicken the sauce and serve in a dish, garnished with scallion.

Wrapped Bread with Chicken

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Method:

1. Cut the whole chicken into pieces, fry it slightly in hot oil, then pour it out.

2. Leave a little oil in the pot, stir-fry ginger, garlic and doubanjiang, put in the chicken pieces, add broth and braise until the flavor is rich, then add yam cubes and green peppers to braise until they are broken, when the sauce is thick, pour it out and plate, surround with corn bread.

Cucumber with Salted Pork

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Method:

1. Peel and cut pork belly into slices, cut pickled cucumbers into small segments.

2. In a clean pot, add a little oil, stir-fry the pork slices, add ginger, garlic, doubanjiang, pickled pepper and fermented bean curd, stir-fry until fragrant, add suitable amount of broth, put in the pork, add salt, pepper, MSG and cook until the flavor is rich, thicken the sauce and serve in a dish, garnished with scallions.

Jelly Noodles with Shrimp

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Method:

1. Cut the shrimp into pieces, put them in a basin with water, raise them for 2 days to remove the internal organs.

2. In a pot, add water and bring to a boil, pour in the shrimp and cook until cooked, then cut into pieces and put into a container, cool and reserve.

3. In a bowl, put garlic water, salt, fermented bean curd, white pepper, scallion and red chili oil, and stir until well mixed, then pour it onto the jelly noodles, garnish with mint leaves.

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