1, Beijing roast duck
The world-famous Beijing cuisine 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.
Behind the delicious Beijing roast duck, the first thing is the processing procedure of the duck; The second is the different baking methods, which are divided into hanging roast duck and stewed roast duck; The third is the cooking skill cultivated by the chef through years of hard work.
Slaughtering duck, blanching, feather selection, inflating, eviscerating, washing, snagging, scalding and sugar beating are the processing procedures of duck, and each step will affect the taste and molding degree of roast duck.
2, Mapo tofu
One of the traditional famous dishes in Sichuan Province belongs to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. It has the characteristics of spicy, fragrant, spicy, fragrant, crisp, tender, fresh and lively, and is known as the classic of Sichuan cuisine. Nowadays, Mapo tofu has crossed the ocean, jumped from a simple dish to an elegant dish and became an international famous dish.
Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and there is a store named "Chen Restaurant" next to Wanfuqiao in Chengdu. The female boss's face is slightly numb, and she is called "Chen Mapo". Chen has a unique skill in making tofu. Cooked tofu is full of color, flavor and extraordinary, and is deeply loved by people. The baked tofu she created is called "Chen Mapo Tofu".
3. West Lake vinegar fish
Alias Shu Sao Chuan Zhen, Song Sao Yu, is a famous dish with traditional local 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.
The history of vinegar fish in West Lake can be traced back to the Southern Song Dynasty. According to historical legend, in the Southern Song Dynasty, the Song brothers lived in seclusion in the West Lake and enjoyed fishing.
Song Xiong was killed by a bully because his wife was beautiful, and Song's uncle and sister-in-law fled that place. Before leaving, Sister Song cooked a meaningful fish for her brother-in-law, adding sugar and vinegar to symbolize the ups and downs of life. We can't forget our brother's death or human suffering because of the beauty of life. This dish is the famous Song Sao fish, which is the West Lake vinegar fish.
4. Longfei Decoction
Also known as hazelnut chicken, it is one of the famous dishes in Heilongjiang Province, belonging to Longjiang cuisine and produced in Xing 'anling. Longfei soup is made by eviscerating hazel chicken and cooking it with broth. There is no need to put any seasoning in the soup, so keep it original.
Dragon meat in the sky, donkey meat in the ground and flying bird meat are delicious and nutritious, and they are good nourishing products. They used to have the reputation of "dragon meat in the sky". According to legend, the flying dragon bird is a kind of mountain treasure, which was once sealed as a tribute to the emperor. Rare in the world. Its meat is tender and delicious, and it was famous in the world as early as14th century.
The most nutritious way for birds to eat is to make soup, and the broth is cooked. In order to keep its original flavor, pour it out of the hanging pot and call it "oute" a little bit-the wild onion is eaten at the end, and the fresh aroma comes to the nose.
5. Wuwei salted duck
Also known as Wuwei smoked duck, it is a traditional famous 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.
There is also a romantic love story about Wuwei smoked duck. According to legend, there is an orphan named Zhang Ren in Wuwei County who can make dried salted duck. The neighbor's daughter, He Quan, is a childhood friend, but she has no money to give her a dowry to propose marriage. This year, the Mid-Autumn Festival is coming. Zhang Ren summoned up his courage and took a hand-made salted duck to Hejia to propose marriage.
He Mu has always heard that Zhang Ren is clever and diligent, but a salted duck refused the bride price for fear of being laughed at by the world. Frustrated, Zhang Ren hung the dried salted duck on the stove. Afraid of deterioration, he smoked the dried salted duck with sawdust and fell asleep. When I woke up, I found that the salted duck was covered with fragrance and oil.
Zhang Ren recalled his courage to step into He Fu's gate. This time, at the Mid-Autumn Festival banquet, his salted duck was praised by many guests, and finally the couple agreed to the marriage.
6. Dongpo meat
Also known as rolled noodles and Dongpo braised pork, it is a traditional famous dish with distinctive features in Meishan and Jiangnan areas. Dongpo pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices in different places are different.
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.
Step 7 steam bacon
Hunan local traditional dishes belong to Hunan cuisine. It is made of preserved meat, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its wax fragrance is rich, salty and sweet, flexible and not greasy.
According to legend, steamed bacon is delicious by chance. Liu Qi, who opened a restaurant a long time ago, went bankrupt and lived in his hometown. Go to a county town and ask for some new year's goods, such as preserved fish and bacon. Liu Qi mixed the preserved fish and bacon together and put them in a steaming bowl. He made a fire under the roof of a rich man.
The guests invited to the rich man's family banquet smelled Liu Qi's fragrance, bought this dish at a price far exceeding the taste of these bacon, and invited Liu Qi to be a chef in his restaurant. Liu Qi readily agreed. Liu Qihou improved this dish, which is full of color, flavor and flavor, and named it bacon steamed. Then take out the skill of opening a restaurant before. The food is delicious and famous. Also achieved a career.
8. spicy chicken
Sichuan and Chongqing classic traditional dishes. Generally, the whole chicken is the main material, and it is refined with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, it is also made in different places. Spicy chicken has its own characteristics because of different production methods in different places, and is deeply loved by people everywhere.
According to legend, in Zaozhuang, the hometown of spicy chicken, there are different opinions about spicy chicken. According to legend, at the end of the Qing Dynasty, there was a chef named Xu in the Qing Palace. After retiring in his later years, he opened a restaurant here and created the dish "Spicy Chicken" based on his years of experience as a chef.
Since then, every wedding in the small restaurant has been packed. The spicy chicken he created is fragrant and spicy. It tastes sweaty but can't stop, which makes diners linger. At that time, the literati wrote an inscription for him: Fengxiang floats ten miles, and the guest sits ten miles.
9. Donganzi Chicken
Also known as Dong 'an Chicken and Guan Bao Chicken, they are traditional local dishes and belong to Hunan cuisine. Named after cooking with Dong 'an new hen. Dong cuisine has four colors: red, white, green and yellow. The chicken is tender, sour and delicious.
10, steamed wuchang fish
A traditional dish in Hubei Province. When it is made, fresh Wuchang fish is usually used as the main material, accompanied by mushrooms and bamboo shoots, and seasoned with chicken soup, which is smooth and tender, fragrant and delicious. Wuchang fish, also known as Megalobrama amblycephala, is named after it is produced in Liangzi Lake in Ezhou. Its head is very high, its face is very flat, its back is very thick and diamond-shaped, its fat is rich and its meat is delicious.
In the first year of Wudong Ganlu (AD 265), Sun Hao, the first emperor, wanted to move Jianye to Wuchang. Lu Kai, the left prime minister, quoted the sentence "It is better to drink Jianye water than to eat Wuchang fish" to discourage him. As a result, Wuchang fish is gradually known. Since then, many scholars have left many poems related to Wuchang fish.