Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.

Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

2, Mapo tofu

Mapo tofu is one of the famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main ingredients are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine.

The appearance is dark red and bright, the contrast between red, white and green is bright, and the shape of tofu is not rotten; It tastes spicy, spicy, tender, crisp, fragrant and fresh.

3. West Lake vinegar fish

West Lake vinegar fish, also known as Uncle and Sister-in-law Chuan Zhen and Song Saoyu, is a famous dish with traditional flavor in Hangzhou Hotel, Zhejiang Province.

West Lake vinegar fish is generally cooked with grass carp as raw material. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, sweet and sour.

4. Wuwei salted duck

Wuwei salted duck, also known as Wuwei smoked duck, is a traditional special food in Wuwei County, Anhui Province, which was founded in the Qing Dynasty. Chaohu duck is made of raw materials, with about 30 kinds of traditional Chinese medicines and seasonings, such as star anise, pepper, clove and fennel, which are first smoked and then pickled.

5. Dongpo meat

Dongpo meat, also known as rolled noodles and Dongpo braised pork, is a traditional specialty dish in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.

The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.

Baidu Encyclopedia-Top Ten Famous Cuisine in China