Beijing Roast Duck is known as "the world's delicious". It is famous for its red color, tender meat, mellow flavor and fat but not greasy.
2, Tianjin representative dishes: pot collapsed tenderloin
Pot collapsed tenderloin, pork tenderloin as the main material made of yellow color bright, fresh and tender, salty and fragrant to the taste.
3, Hebei representative dishes: donkey meat barbecue
Donkey meat barbecue is a famous snack popular in North China, originated in Baoding City, Hebei Province. It is eaten with cooked donkey meat, which is crispy, and the donkey meat is fat and has a mellow aftertaste.
4, Shanxi on behalf of the dish: over the oil meat
Initially it is an official dish, and later spread to the Taiyuan area, and gradually spread in Shanxi. This dish is characterized by its bright golden color, salty taste and vinegary smell, soft texture and tenderness, and moderately transparent juice and gravy with a little bit of bright oil.
5, Inner Mongolia on behalf of the dish: hand-picked mutton
"Hand-picked meat" is the hand grabbed mutton, is one of the red food. Mongolian people call meat for red food, called "Ulaan Ide" in Mongolian. According to the custom of herdsmen, hand-picked meat is usually used as dinner.
6, Heilongjiang representative of the dish: pot meat
The color of the dish is golden, crispy outside and tender inside, sweet and sour, plus eat more than the characteristics of non-greasy, is very suitable for summer consumption, in order to achieve the purpose of appetizing appetite.
7, Jilin representative dishes: steamed white fish
Since ancient times, the Songhua River, the fishermen that is boiled in the river water white fish to treat visiting friends and relatives. Later, after the culinary masters of the production, and finally created a steamed Songhua River white fish this famous dish, on the sacred feast. During the Qing Dynasty, Songhua River white fish was once listed as tribute.
8, Liaoning representative dishes: pork stewed vermicelli
The dish is Sichuan cuisine is also Northeast China, originated in Sichuan, during the Tang Dynasty, Xue Rengui very much like Sichuan cuisine, he was sent to the Northeast, he also brought Sichuan cuisine to the Northeast, and according to local styles will be developed into Northeast China cuisine.
9, Shanghai on behalf of the dish: braised pork
Braised pork is made from three layers of pork, after the production of delicious can not be described in words, fat but not greasy, can be called a classic dish in Chinese cuisine.
10, Jiangsu representative dishes: braised lion's head
Braised lion's head, is often eaten at Chinese New Year festivals a dish, there are fat and skinny meat moist and oily, with green vegetables to cover, mellow flavor, also known as the four happy pills, to take the meaning of its auspiciousness.
11, zhejiang representative dishes: west lake vinegar fish
this dish selection of west lake kunyu fish as raw materials, cooking before the general first in the fish cage in a day or two of starvation, so that it excretes intestinal debris, to remove the earthy flavor. The finished dish tastes tender and sweet, with crab flavor.
12, Anhui representative dishes: Huangshan stinky gui fish
When a Hui merchants boat home to visit relatives, because the road is far away from the heat, carry the gui fish is not well preserved stinky, his wife could not throw away, with thick oil sauce to deal with it, did not expect to hit the right spot, the taste is actually very good.
13, Fujian representative dishes: Buddha jumped over the wall
Buddha jumped over the wall, also known as "full of incense", "Fukushu full", is the chief of Fuzhou's famous dishes, raw materials, there are 18 kinds of: sea cucumber, abalone, shark's fins, dried scallops, fish lips, mollusks, razor clams, ham, pork belly, lamb's stomach, and the other two kinds. , ham, pork belly, sheep's elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, winter mushrooms, asparagus, etc. It has the effect of tonifying qi and nourishing blood, clearing the lungs and moistening the intestines, and preventing and treating deficiency cold.
14, Jiangxi representative dishes: steamed pork
To the main ingredient skinned pork with rice flour and other seasonings made. Steamed pork glutinous and fragrant, fat and lean, rice flour oil, five flavors.
15, Shandong representative dishes: nine turn large intestine
Originally known as "braised large intestine". It is the pig intestines blanched and deep-fried, and then filled with more than ten kinds of ingredients, with a slight fire made. Sour, sweet, fragrant, spicy, salty five flavors, red color, soft and tender texture.
16, Henan representative dishes: chow mein
It is a meat, vegetarian, soup, vegetables, rice poly and the traditional flavor of the snacks, to taste delicious, affordable reputation in the Central Plains.
17, Taiwan's representative dishes: three cups of chicken
Tender chicken, heavy seasoning, fragrant nine-layer pagoda, all mouth-watering, more suitable for the taste of the north.
18, Hunan representative dishes: chopped pepper fish head
To fish head "taste fresh" and chopped pepper "spicy" as a whole, the flavor is unique. The dish is bright red in color, tender meat, fresh and spicy.
19, Guangdong representative dishes: white cut chicken
White cut chicken is characterized by its easy production, just cooked and not rotten, without ingredients and maintain the original flavor.
20, Guangxi representative dishes: snail powder
Snail powder is Liuzhou's most famous and most popular snacks rice noodles, with sour, spicy, fresh, cool, hot unique flavor.
21, Hainan representative dishes: Wenchang chicken
Wenchang chicken is known as Hainan's "four famous dishes" first. Its meat is smooth and tender, thin skin and bone crispy, very strong flavor, fat but not greasy.
22, Sichuan representative dishes: Mapo Tofu
The main raw material consists of tofu, which is characterized by "numbness, spiciness, hot, fragrant, crispy, tenderness, freshness, and live" eight words, which is called the eight aphorisms.
23, Chongqing representative dishes: spicy chicken
Chili peppers interspersed with dried chicken pieces, sprinkled with sesame seeds, looks very appetizing, eat the chicken outside the crispy tender, and sesame fragrance, spicy with hemp.
24, Guizhou's representative dishes: sour soup fish
Sour soup fish, unique food of the Miao people, the entrance of the sour taste of fresh, spicy, appetizing.
25, Yunnan representative dishes: bridge rice noodles
The bridge rice noodle soup is made of big bone, old hen, Yunnan Xuanwei ham after a long time of boiling and become, with a rich fresh flavor of a class of soup.
26, Shaanxi representative dishes: mutton steamed bun
It is fine cooking, heavy material flavor mellow, meat rotten soup, rich in nutrients, the aroma overflowing, tantalizing appetite, after eating a long aftertaste.
27, the Tibetan representative dishes: deep-fried lung
Tibetan phonetics "Luo Zha". Mostly found in Lhasa and other places. The color of the dish is light brown, crispy outside and soft inside, flavorful.
28, Xinjiang representative dishes: roasted whole sheep
Roasted whole sheep shiny color, crispy skin, tender meat, rich flavor. When you eat, pick the meat and slice it, dip it in salt and eat it.
29, Qinghai representative dishes: mutton fried noodles
Flavorful, smooth and easy to eat, rich in nutrients, easy to digest, suitable for both young and old.
30, Gansu representative dishes: Heshi lamb
Heshi lamb, large, tender meat, fat and not nasty, nourishing effect is excellent.
31. Ningxia representative dishes: steamed lamb
The meat is soft and tender, and the scallion fragrance is rich.
32. Hong Kong's representative dish: Beef Balls
Hong Kong's beef balls are famous for their tenderness and juiciness, with a strong bite. Beef meatballs are usually cooked with rice noodles, but can also be cooked with shrimp, cashew nuts and other ingredients, or accompanied by quail eggs, hibiscus ball deep-fried together, eaten outside the crispy, tender, sweet and savory.
33, Macau's representative dishes: Ma Jiexiu
is cod, a kind of salted fish, which can be fried, broiled, grilled, boiled and other different ways to cook, eat up the flavor.
34, Hubei representative dishes: Shinyang three steamed
The so-called three steamed, that is, steamed livestock and poultry, steamed aquatic products, steamed vegetables (you can choose from dozens of greens, amaranth, taro, bean curd, pumpkin, radish, Chrysanthemum, lotus root, etc.), quite in line with the meat and vegetable combination of balanced nutrition, steamed vegetables are wrapped in pounded fine rice flour, the dish's original aroma with the aroma of the rice, the aftertaste of the deep long.