Appetizer: Cold NoodlesCucumberRemove seeds, peel the cucumber, salt for 20 minutes, then add sugar, garlic paste,gingerslices, sesame oil,MSGMix and serve cold.(Prepared) 2, Soup: Tomato and Egg Flower Soup:TomatoStir-fry the garlic paste in hot oil, then add tomatoes, stir for a moment, add boiling water, wait until the tomato juice thickens, then add egg flowers, cook for 2 minutes before serving.Specialty: The tomato and egg flower soup has a strong aroma of garlic, as well as the refreshing taste of tomatoes and eggs.3, Main Course: Three Peppers Chicken Wings:Chicken wingsMarinate chicken wings with salt for 1 hour, then remove blood water, boil to half-done.Bloodwater,do not add chili peppers due to no preference for spicy food. Stir-fry garlic paste, ginger slices in hot oil, then add the marinated chicken wings, a little soy sauce,sugar,then add a small amount of old for coloring, until the chicken wings are fully cooked and well-colored, add strips of three colors ofgreen peppersand stir-fry until done, then garnish with green onions.Specialty: The red, yellow, and green pepper strips paired with sweet and sour chicken wings make for a visually appealing dish.Stir-fried Pork in Hot Oil (Huo Guo Rou):Pork bellySauté the pork belly in sugar until golden brown, then add garlic, ginger slices, old, salt, soy sauce. Cook until the juice is dried up and the meat is fully flavored.Then add water, simmer with carrot,carrotand daikon for 10 minutes, then switch to low heat and stir-fry until the juice is completely absorbed.30For the last 10 minutes, switch to low heat and stir-fry until the sauce dries up.Soy sauce, vinegar, sugar, ginger paste marinate the spare ribs. Deep-fry the spare ribs until golden brown on both sides. In a new pan, pour in the fried spare ribs and their marinade, add scallions, ginger, garlic, and vinegar, simmer to absorb all the juice!Red-Cooked Fish:Rainbow fish6，Fry the fish until golden brown on both sides.Soy sauce, vinegar, sugar,tomato sauce, mix in water and a little beer. Sauté with ginger, scallions, garlic, pour the mixed liquid over the fried fish, simmer until all the juice is absorbed!7. Mapo Tofu:TofuBeef,fermented bean paste, salt, alcohol, dried red pepper flakes, green onions, ginger paste, Sichuan pepper powder, water starch, soy sauce, a little sugar.(1. Prepare ingredients: cut tofu into cubes, mince beef, use Sichuan fermented bean paste, salt, alcohol, dried red pepper flakes, green onions, ginger paste, Sichuan pepper powder, and water starch, soy sauce, a little sugar.Stir-fry the fermented bean paste in hot oil over high heat, then add salt, dried red peppers, green onions, ginger paste, Sichuan pepper powder, beef mince. Stir until fragrant.(3. Add cubed tofu and cook on low heat until it boils.(4. Once the tofu is cooked, stir-fry with a mixture of water starch, sugar, alcohol, MSG, soy sauce until evenly coated, then turn off the heat, serve.Sprinkle Sichuan pepper powder for a delicious Sichuan flavor.8, Vegetables: Balance oiliness and pursue freshnessCeleryMushroomsCut celery into threads, slice mushrooms, season with salt, sugar, stir-fry.5. Sweet and Sour Potato Threads:PotatoCut potato into thin strips, blanch in boiling water to remove bitterness, cook until 50% done, then add vinegar, salt, etc., stir-fry. (Blanching the potato strips with water first prevents sticking)Add tofu cut into small pieces.Reduce heat and bring to a boil.When the tofu is cooked, switch to high heat and add the starch slurry made from water, sugar, alcohol, monosodium glutamate, and soy sauce.Once the slurry evenly coats the ingredients, turn off the heat and remove from the stove.Sprinkle with Sichuan pepper powder; the Mapo Tofu is ready to serve!Mapo TofuPlace on the table!Vegetables: for freshness and to offset greasinessChinese celerymushroomsCut Chinese celery into threads, slice mushrooms, season with salt and sugar, stir-fry.PotatoesthreadsPotato stripsSlice potatoes thinly, blanch in boiling water to remove bitterness, cook until 50% done, then add vinegar, salt, and stir-fry. (Blanching potatoes before cooking prevents sticking.)