Stewed beef and potatoes
It is reddish in color, usually spicy. The dish is made from fresh beef and potatoes. Some people put carrots too. It goes very well with rice.
Chinese name: 土豆烧牛肉/tǔ dòu shāo niú ròu
Sweet and Sour Spare Ribs
This dish is originated in Wuxi City of Jiangsu Province and has been popular in Jiangsu, Zhejiang and Sichuan provinces. It epitomizes the sweet and sour dishes of China. It is made from fresh pork ribs, which appear shiny and red after being cooked.
Chinese name: 糖醋排骨/táng cù pái gǔ)
Steamed fish
A very popular Guangdong style fish. It is usually cooked with fresh perch(鲈鱼/lúyú) and mandarin fish(桂鱼/guì yú ). If you prefer food with light flavor, you can’t miss this one.
Chinese name: 清蒸鱼/qīng zhēng yú
Fish Flavored Pork
This dish tastes sweet, sour, salty, sweet, fresh and delicious. It has a rich fresh and fragrant fish-flavor but does not contain fish or fish sauce. The secret of its special taste is the blend of chili sauce, shallot, ginger, garlic, white sugar, and salt used during preparation – a recipe that the local Sichuan people originally used to cook fish.
Chinese name: 鱼香肉丝/yú xiāng ròu sī
Chinese Bouilli in Brown Sauce
The dish is red in color, rich in flavor. It is made from fresh streaky pork. It is a very common and popular traditional Chinese cuisine which you can find almost in all restaurants.
Chinese name: 红烧肉/hóng shāo ròu
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