Complete menu of canteen cauldron dishes

1. Kung Pao Chicken

Kung Pao Chicken (Kung Pao Chicken) is a special traditional dish famous at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the stir-fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken. It has been passed down to this day, and this dish is also classified as a Beijing palace dish. Later, Kung Pao Chicken also spread abroad.

Kung Pao Chicken is made with chicken as the main ingredient and supplemented with peanuts, cucumbers, peppers and other auxiliary ingredients. Red but not spicy, spicy but not strong, spicy and spicy, the meat is smooth and crispy. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts.

2. Stir-fried cabbage with shredded bean skin

Cut the cabbage into thick shreds with a knife; cut the carrot into 1 cm wide slices; tear the fungus into pieces with your hands; slice the pork and add Grind the rice wine, starch and sesame oil evenly; shred the ginger and garlic; put oil in a frying spoon, sauté the shredded ginger until fragrant, add the meat slices and stir-fry until it turns white, add a little vinegar and light soy sauce; add cabbage, carrots and shredded tofu and stir-fry For 1 minute, add shredded cabbage, add salt to taste, stir-fry until the cabbage becomes slightly soft, add shredded garlic and stir-fry evenly.

3. Chicken nuggets with mushrooms

This is a Yunnan-style dish. The main ingredients are chicken and mushrooms. The chicken tastes crispy and the mushrooms have a sweet aroma, leaving you with an endless aftertaste. Rich in nutrients, it is very suitable for the elderly and young people to eat.

4. Mapo Tofu

Mapo Tofu (sauteed tofu in hot and spicy sauce) is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main ingredients include tofu, minced beef (pork can also be used), chili and Sichuan peppercorns. The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the "spicy" characteristics of Sichuan cuisine. It has a unique taste and a smooth mouthfeel.

5. Stir-fried dried tofu with green pepper

Shred the dried tofu, cut the green pepper into small pieces, stir-fry the green pepper in hot oil until half cooked, add the dried tofu and stir-fry evenly, add light soy sauce, and stir Stir well, then add salt and serve.

6. Stir-fried soybean sprouts

Stir-fried soybean sprouts is a simple home-cooked dish. The raw materials include soybean sprouts, fresh mushrooms, etc. Pay attention to removing the roots of the bean sprouts, washing them, and removing the mushrooms. Remove stems and seeds from red bell pepper.

7. Vinegar-braised cabbage

Vinegar-braised cabbage is a famous dish of the Han nationality and belongs to Shandong cuisine. It tastes silvery red in color, sweet and sour, and spicy. It uses cabbage hearts as the main ingredient, green and red pepper cubes, and dried shrimps as ingredients. Cabbage is rich in calcium, iron, inorganic salts, vitamin C, etc., and releases more calories. Adding green and red pepper pieces and dried shrimps, which can be soaked in vinegar, not only increases the content of inorganic salts such as calcium and phosphorus, but also makes the dishes have the characteristics of color, aroma, taste and shape.

8. Scrambled Eggs with Tomatoes

Scrambled Eggs with Tomatoes, also known as Scrambled Eggs with Tomatoes, is a common popular dish in many families. The cooking method is simple and easy to learn, and the nutritional combination is reasonable. It is bright, has a pleasant taste, is refreshing and appetizing, and is deeply loved by the public. It is rich in nutritional value, has the characteristics of complementary nutrients and has bodybuilding and anti-aging effects. :

The historical origin of Mapo Tofu:

Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862). There is a restaurant originally named "Chen Xingsheng Rice Shop" beside Wanfu Bridge in Chengdu. storefront. The owner Chen Chunfu (Chen Senfu) died early, and the small restaurant was run by the proprietress. The female proprietress had a slightly numb face and was known as "Chen Mapo". At that time, the Wanfu Bridge was a bridge across the Fu River, and coolies often rested and pointed here.

The main people who patronize the restaurant are porters. Mrs. Chen has a unique set of cooking skills for cooking tofu. The tofu she cooks has a unique color, aroma and flavor, and is deeply loved by people. The roasted tofu she created is called "Chen Mapo Tofu". The store was later named "Chen Mapo Tofu Store".

Books such as "Jincheng Zhuzhi Ci" and "Old Records of Furong Hua" all record the history of Chen Mapo's creation of Mapo Tofu. "Jincheng Bamboo Branch Ci" says: "The Mapo Chen family is still famous. The baked tofu tastes the best. The curtains on the Wanfu Bridge move, and the Mr. Drunk in the spring of Hegu."

"Chengdu General View" records that Chen Mapo Tofu was listed as a famous food in Chengdu in the late Qing Dynasty.