1. Buddha jumps over the wall

Buddha jumps over the wall, also known as full of incense, Fushou Quan, is a local famous dish in Fuzhou, Fujian Province, belonging to the Min cuisine family. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty. Buddha jumps over the wall is rich in nutrients, can promote development, beauty, delay aging, enhance immunity, is a good tonic.

The process of making this food is very complicated. There are more than a dozen kinds of ingredients in Buddha Jumping Wall, abalone, sea cucumber, fish lips, yak skin glue, apricot abalone mushrooms, trotters, mushrooms, cuttlefish, scallop columns, quail eggs and so on. To fully reflect the taste and characteristics of each ingredient need to be first of these dozen of ingredients are made into a separate dish, and then brought together, adding stock and Shaoxing wine, simmering over a dozen hours or more, this flavor can really achieve the characteristics of mellow.

2. Dongpo Pork

Dongpo Pork, also known as Rolling Pork and Dongpo Stewed Pork, is a traditional dish that specializes in the Meishan and Jiangnan regions. Dongpo meat in Zhejiang cuisine, Sichuan cuisine, E cuisine and other cuisines, and different practices around the world, there are first boiled and then burned, there are first boiled and then steamed, there is a direct stew to collect juice.

Dongpo meat and the shape of the main ingredients are much the same, the main ingredients are half-fat and half-lean pork, the finished dish is a neatly yards of mahjong pieces, red and translucent, the color is like onyx, pinch a piece of taste, soft and not rotten, fat and not greasy.

3. Boiled Fish

Boiled fish, also known as river water boiled river fish, boiled fish fillets, was first popular in Cuiyun Township, Yubei District, Chongqing.

Boiled fish is usually made from fresh grass carp, bean sprouts, chili peppers and other ingredients. It is characterized as "oily but not greasy, spicy but not dry, numbing but not bitter, and smooth and tender meat".

4. Twice-cooked pork slices

Twice-cooked pork slices is a traditional Sichuan dish of cooking pork, belonging to the Sichuan cuisine series. The main ingredients are pork, green pepper, garlic, etc. It has a unique flavor, red color, fat but not greasy, and a strong aroma in the mouth.

Huihuan Pork originated in the rural areas of Sichuan. In ancient times, it was known as oil-bursting pot, and most families in the Sichuan area would make it. The so-called "hui-pot" means to cook again. Back to the pot of meat in Sichuan cuisine is a very important position, back to the pot of meat has been considered the first of the Sichuan cuisine, Sichuan cuisine incarnation, mention of Sichuan cuisine will inevitably think of back to the pot of meat. It is full of color and aroma, eye-catching color, is the first choice for the next meal. Ingredients vary, in addition to garlic seedlings (green garlic) can also use colorful peppers, onions, leeks, pots and helmets, etc. to make back to pot meat, each family has its own secret recipe.

September 10, 2018, "Chinese cuisine" officially released, "Sichuan back to the pot meat" was named "Chinese cuisine" Sichuan top ten classic dishes.

5. Steamed fish

Steamed fish is a home-cooked dish made with various types of fish, the main raw materials are fish, ginger, garlic, etc., the taste of salty and fresh, the fish meat is soft and tender, fresh and flavorful, the soup is clear and flavorful, with the efficacy of nourishing the blood and appetizing, it is a delicacy on the tip of the tongue.

Reference Baidu Encyclopedia - Steamed Fish

Baidu Encyclopedia - Returned Pork

Baidu Encyclopedia - Boiled Fish

Baidu Encyclopedia - Dongpo Meat

Baidu Encyclopedia - Buddha Jumps Over the Wall