Northerners treat people and order some hard dishes. What exactly is a hard dish?

After two rounds of drinking, everyone blushed and clamored for drinking, ready to "become sworn". Suddenly the door of the private room opened, and several waiters came up with cauldrons, steaming and full of fragrance. After a while, the scene was quiet, and everyone stared at the steaming basin. Then the waiter will begin to announce the names of the dishes: this is the specialty of our restaurant, braised mutton, vinegar fish from West Lake, trotters in sauce ... Please enjoy. The leftovers on the table were quickly cleaned up, leaving only these big pots on the table. For an instant, as if everyone had not eaten just now, they picked up chopsticks to help each other with food and said, "Come on, try this elbow. It's delicious ","Eat more, this dish is not available in the south ","Eat first, and we'll have a good drink later " ...

This is what a hard dish should look like in my eyes. It is not a specific dish, but people's reaction when it is served, which can prove that it is hard enough. Therefore, to invite guests to eat hard dishes is not to say that you must eat more meat, but to make them feel that you will never guess what the next finale is. Food can't stop, wine can't stop, drinking well is a good treat, and meat is a high standard. Let's talk about hard food first.

For example, you marinate the ribs with seasoning, wrap them in egg liquid and starch, fry them twice, and then cook them in sweet and sour sauce for a while. A small dish of exquisite sweet and sour pork ribs, tender and smooth, sweet and delicious. Does it taste good? Of course it's delicious, but it's not a hard dish.

But if the ribs are stewed directly in a large iron pot, potatoes, radishes and soybeans will be put into the pot one after another, and the thick oil sauce will be red and delicious. You don't need to pay attention to the heat or set the plate. Boil it and taste it. The big bowl is hot and whirring on the table, which is hard food.

So I think hard dishes have a special "roughness", unlike the characteristics of exquisite dishes in the south, and they don't have to have meat. The so-called hard dishes, high in calories, must have enough weight and must be "rough" enough, as if to show the advantage of northerners' momentum. Who cares how complicated your steps are, how secret your seasonings are, and how beautiful your dishes are? You can't beat a plate of pig's feet with solid sauce.