There are too many delicious foods in China, but the real traditional foods are always hidden in the streets. Only after the infiltration of fireworks in the streets can those ingredients show different charm. Today, I will share ten traditional delicacies in China:

First, Hui Lanting beef soup. Speaking of Hui Lanting beef soup, Jiangnan people must have a "hometown complex" in their hearts. HuiLanting beef soup was improved by Zhang Zheng, the imperial chef of Qing Dynasty. It was made of organic free-range beef and cooked for four to six hours with dozens of health-preserving ingredients. For more than 111 years, HuiLanting beef soup, a "delicious food on earth", has been passed down to this day and enjoys a good reputation at home and abroad.

second, Lamian Noodles in Lanzhou and Lamian Noodles in Lanzhou can be said to be a delicious food with a high national standard, and its footprints are almost all over the north and south of the river, streets and alleys. With its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", Lanzhou Lamian Noodles has won praise from customers at home and all over the world, and has been rated as one of the three Chinese fast food by China Cuisine Association.

Third, Beijing Roast Duck, Beijing Roast Duck has developed into an internationally renowned traditional Chinese food today, which reveals the unique pride of the people in the imperial city from its name. A perfect Beijing roast duck, with bright red color, tender meat, mellow taste, fat but not greasy, arouses the taste buds from any angle of color, flavor and flavor, so it is known as "delicious in the world".

4. Shanghai glutinous rice balls, which are sweet and soft, are very in line with the traditional eating habits of old Shanghainese. They are still frequent visitors to breakfast tables of many people and are deeply loved by people in Ningbo. There are big and small glutinous rice balls. The glutinous rice balls are rolled into a thin piece of bread, with mustard tuber on it and a fried dough stick, and rolled into a ball. In this way, the pure Shanghai glutinous rice balls are completed.

5. Chongqing hot and sour powder. Bashu people's dietary tastes are biased, which is well reflected in hot and sour powder. Chongqing's hot and sour powder has long been the darling of the catering market because of its unique taste, sour and appetizing. It is characterized by "hemp, spicy, fresh, fragrant, sour and oily but not greasy" and is known as "the best powder in the world".

6. Regan Noodles and Regan Noodles in Wuhan have irreplaceable positions in the eyes of Wuhan people. They are inexpensive but delicious. The noodles taste smooth and smooth, the sauce is fragrant and mellow, the color is yellow and oily, and the smell is fragrant and delicious. Especially when it is mixed with hot sauce, the entrance is very spicy in being relaxed and free.

VII. Ningbo glutinous rice balls. In recent years, Ningbo glutinous rice balls often appear in major supermarkets as quick-frozen food, but for Ningbo people, glutinous rice balls should be wrapped by hand and eaten while they are hot. The most representative of Ningbo glutinous rice balls is sesame-filled glutinous rice balls, which are filled with black sesame seeds, pig fat oil and a little white sugar, and kneaded into balls with glutinous rice flour outside. After cooked, they taste sweet and delicious.

8. Guangxi Guilin rice noodles. It is said that anyone who has eaten Guilin rice noodles will be captured by the delicious taste. The rice flour in Guilin rice flour is the most exquisite part. First, the good early indica rice is ground into pulp, bagged and dried, stuffed into powder balls and cooked, and then pressed into round roots or sheets. Round rice noodles, flaky rice noodles, and rice noodles are characterized by white, tender, soft and refreshing.

9. Hand-grabbed mutton in Ningxia is a traditional food loved by Mongolian, Tibetan, Hui, Uygur and other ethnic groups in northwest China. It is said that hand-grabbed mutton has a history of nearly a thousand years and was originally named after eating it with hands. There are three ways to eat it, that is, eat it hot ~ slice it, steam it in a cage and dip it in triple oil; Eat cold ~ slice and dip in refined salt directly; Fry and eat ~ fry in a pan and eat while frying; It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.

11. Xi 'an mutton paomo, which is a local delicacy in Shaanxi, is the most famous in Xi 'an. It is well-cooked, the ingredients are heavy and mellow, the rotten meat soup is thick, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating. Because it warms the stomach and resists hunger, it is always loved by people of all ethnic groups in Xi 'an and northwest China, and foreign guests come to Shaanxi to try it first to satisfy their appetite. Mutton bread in soup has become the "general representative" of Shaanxi famous food.