1, Beijing roast duck
As one of the most famous dishes in China, Peking Duck is famous for its crispy skin and tender meat. It is usually eaten with pancakes, shredded onion and sweet noodle sauce to create a unique taste and taste.
2. Buddha jumps over the wall
Buddha jumping wall is a traditional famous dish in Fujian, which is famous for its rich materials and fine production technology. It is usually composed of seafood and meat such as sea cucumber, abalone, shark's fin and scallop. It takes a long time to cook and tastes good.
3. Boiled cabbage
Boiled cabbage is a classic dish in Sichuan cuisine, which is loved by people for its simple cooking method and light taste. It is characterized by blanching tender Chinese cabbage with boiling water and adding special seasoning to keep the fresh and tender taste of Chinese cabbage.
4. Sweet and Sour Mandarin Fish
Sweet and Sour Mandarin Fish, also known as sweet and sour mandarin fish, is a masterpiece of Subang cuisine, which is full of color, flavor and taste. According to legend, Emperor Qianlong went to Jiangnan and went to Suzhou Songhelou Restaurant for dinner incognito. The chef boned the fish with carp, carved patterns on it, seasoned it, marinated it a little, dragged the yolk paste, fried it in a hot oil pan, and poured hot sweet and sour gravy, which looked like a mouse, crisp outside and tender inside, sweet and sour.
5. Yangzhou Lion Head
Yangzhou lion head is a classic traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy. Braised in brown sauce, steamed and popularized. "Lion Head" has been famous for thousands of years. The success lies in maintaining the basic style of traditional cooking methods and adapting to seasonal changes.
6. Longjing shrimp
Longjing shrimp is a famous dish in Zhejiang cuisine, which is famous for its combination of fresh and tender shrimp and fragrant Longjing tea. When cooking, fry the shrimps until they are just cooked, and then add Longjing tea to stir fry, which is delicious.
7. Dongpo meat
Dongpo meat is a traditional dish in Zhejiang cuisine, which is popular because of its fat and thin, fresh and tender meat. It is characterized in that pork is marinated with special seasoning and then stewed slowly to make the meat delicious.
8. kung pao chicken
Kung pao chicken is a classic dish in Sichuan cuisine, which is very popular because of its spicy taste and unique taste. It is usually made of diced chicken, peanuts, peppers and other materials. Cooked with special Kung Pao sauce, it tastes delicious.
9. Siwen tofu
Siwen tofu is a Huaiyang dish made of tofu, bamboo shoots, mushrooms, tomatoes, rape and vermicelli. Bright color, thick and fresh juice. When making bean curd silk, not only the material selection is strict, but also the chef's knife work is needed. Mushrooms, winter bamboo shoots, ham, chicken breast and other ingredients need to be cut into thick silk.
10, ricefield eel
Soft-pocked eel is a traditional famous dish in Huai 'an District, Huai 'an City, Jiangsu Province (Cheqiao Town is the most famous, also known as axle soft-pocked), which belongs to Huaiyang cuisine and is also the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it.