1. Farewell my concubine

"Farewell my concubine" is not the name of the movie starring Leslie Cheung, but a traditional famous dish in Xuzhou. It is stewed with two main ingredients, chicken and turtle. The meat of chicken and turtle is tender, and the soup is rich and mellow, which is very delicious. Why do you give this dish such a name? It is said that in order to commemorate Xiang Yu and Yu Ji, the national heroes who fought for their country, this dish was specially named poetic "Farewell My Concubine".

2. Shili Ginkgo biloba

Although Shandong cuisine ranks first among the eight major cuisines, it seems difficult to see Shandong cuisine restaurants in people's lives. I don't know why. In fact, the most poetic dish "Shili Ginkgo" mentioned today is a kind of Shandong cuisine, and it is also one of the best famous dishes in Confucius. Its main ingredient is ginkgo, which is accompanied by lard, white sugar and osmanthus sauce. The color of the dish is very beautiful, such as amber. It tastes fresh and light, crisp and sweet, and tastes very good.

3, butterflies floating in the sea

A very famous Hunan cuisine, the main ingredients are Dongting fish, Chinese cabbage buns, mushrooms, winter bamboo shoots, bean sprouts and other ingredients, which are particularly interesting to eat. At the seven-star stove, while cooking and putting materials, "butterflies floating in the sea" describes the wonderful scenery presented during the process of cooking and putting materials.

4. Wandering in Jianghu

Steamed wild bream, also known as bream, also known as bream, bream flower and oil bream; In ancient times, it was called "Chutou" or "Shrinking". In China, bream is also a general term for bream and bream (Wuchang fish).

Adult bream is about 4 cm long and mainly distributed in the middle and lower reaches of the Yangtze River in China. Rapid growth, strong adaptability and wide eating habits. Wild bream, because of its wandering in rivers and lakes, has delicate meat and delicious taste, which is incomparable to cultured fish. Not all fish can be called the wandering Jianghu, only the pure wild ones are qualified.

5. Buddha jumps over the wall

This poetic dish is the most classic in Fujian cuisine, and it is also an extremely luxurious dish. The main ingredients used are abalone, sea cucumber, fish lips, yak skin glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop, quail eggs, etc. It is soft, tender and rich in meat.