1, Beijing roast duck
Beijing Roast Duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck, a famous court dish at that time, was recorded in the Food Collection. The raw material is high-quality meat-eating duck, which is roasted with fruit wood and charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
2. Sweet and Sour Mandarin Fish
This dish is colorful, fragrant and delicious, tangible, and more interesting is the sound. Fried mandarin fish like "squirrel" was served on the table and immediately poured with steaming gravy, which squeaked like a real squirrel.
3. Boiled cabbage
This dish, made of carefully selected cabbage heart and boiled clear soup, seems unpretentious, but it shows the skill of making soup. After cooking, the soup is light and elegant, crystal clear; The dishes are light green with gorgeous shapes, which are clear and vivid at first glance; Elegant smell is fragrant; The vegetable is tender, dregs fall off and tastes abnormal.
4. Vince tofu
Siwen tofu originated in Yangzhou, Jiangsu Province, which is a famous traditional dish in Jiangsu Province and belongs to Huaiyang cuisine. This dish has a long history, strict selection of materials, fine knife work, soft and mellow.
5. Buddha jumps over the wall
Buddha jumping wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. Buddha jumping wall is generally made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Fujian old wine, and simmering with slow fire. After cooking, the dish is soft and moist, rich in meat flavor, not greasy and has a good taste.
6.lion's head
Lion head, formerly known as sunflower ribs and sunflower balls, is a traditional dish in Huaiyang cuisine in China. The lion's head is 60% fat and 40% lean, and the ingredients are onions, ginger and eggs. Made into fist-sized meatballs, which can be steamed and braised, fat but not greasy.
7, white-cut chicken
Boiled chicken is a national specialty dish in China, which originated in Guangdong and is ubiquitous in southern cuisines. Beautiful appearance, yellow skin and white meat, fat and tender and delicious, extremely delicious, very delicious. The meat color is white with butter, with the smell of scallion oil, and the scallion section has floral ornaments. When eating, it is served with ginger and soy sauce, which keeps the chicken delicious and original, and has a unique flavor.
8. kung pao chicken
The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad. Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories.
9.pigeons
In 1980s, at the opening banquet of Zhongshan Hot Spring Hotel, the red-hot Shi Qi squab left a deep impression on all the guests. From 65438 to 0994, the chef of Zhongshan Hot Spring Hotel went to Beijing Diaoyutai State Guesthouse to cook Shi Qi squab for foreign guests, and Shi Qi squab flew to the "State Banquet", which became a much-told story of Zhongshan Cantonese cuisine. This kind of squab is famous for its big body and tender meat, and its chest is very thick. There are many cooking methods.
10, Dongpo meat
Dongpo meat, also known as boiled meat and braised pork, is a traditional dish of Han nationality in the south of the Yangtze River. It belongs to Zhejiang cuisine. The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dishes are neatly packed mahjong tiles, bright red and agate. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.