I want to know the names of some delicious dishes.

Sweet and sour tenderloin is one of the classic traditional dishes. Pork tenderloin is the main material, with flour, starch, vinegar and other condiments. Sweet and sour, it makes people have an appetite. Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Cantonese cuisine are all available.

2. Fish in white sauce

Boiled fish, also known as boiled river fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

3, pot meat

Fried Pork in Scoop (English name: Fried Pork in Scoop), formerly known as Fried Pork in Scoop, is a northeast dish, which was created by Zheng Xingwen, chef of Daotai Prefecture in Harbin during Guangxu period. After cooking, the color is golden and the taste is sweet and sour.

4. Fish-flavored shredded pork

Fish-flavored shredded pork is mainly fried pork tenderloin with pickled peppers marinated by crucian carp, so it is called fish-flavored shredded pork. Fish-flavored shredded pork has a short history, which was created by a Sichuan cuisine chef during the Republic of China. It is said to be inspired by shredded pork with pickled peppers.

5. kung pao chicken

Kung pao chicken is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish.