Soft-skinned long fish has a long history and its method is very complicated. Delicious, glossy and unique, it naturally occupies a place in Huaiyang cuisine. When receiving distinguished guests, soft-pocketed long fish is also the first choice of Huai 'an people, and the guests are full of praise. In addition, this dish has a resounding name-the first dish of the founding of the People's Republic of China. As the first hot dish in the first banquet of the founding of the People's Republic of China in 1949, the soft-pocked long fish is well deserved.
2. Sweet and Sour Mandarin Fish
This authentic Suzhou dish is really eye-catching. There is also a reason for choosing this name. Take a closer look. Just fried mandarin fish, like a little squirrel, croaked when poured with this bright red hot gravy. Although this is the origin of the name, it doesn't feel right to listen ~ sweat.
3. Buddha jumps over the wall
Hearing the name of this dish really gives people a noble feeling, but indeed, as far as the raw materials of this dish are concerned, it is also very precious. There are chickens, ducks, pork bellies, hoof tips, shark fins, sea cucumbers, abalone, pigeon eggs, mushrooms and so on.
Boil, stir-fry, steam, stir-fry, and finally cook with complicated materials and complex and exquisite techniques to force out the umami flavor of all ingredients. Opening the lid can be described as shocking and delicious, and you can't help drooling.
4. kung pao chicken
Kung pao chicken, home cooking, is loved by every family. At the same time, it is also one of the classic dishes in China. Crispy peanuts, spicy peppers and diced chicken are stir-fried together, forming a sweet and sour mixed taste, which is very unique. People have loved it since ancient times.
5. Boiled cabbage
In everyone's impression, Sichuan cuisine is spicy, and this dish is one of the few Sichuan dishes that are not spicy.
The first time I heard its name, boiled cabbage, was it insipid? Actually, it's not. This dish requires the chef to have superb skills and high-quality raw materials. This simple soup is actually made of old hen, old duck and ham. After complicated procedures, the soup is not oily or greasy and refreshing.
6. Beijing roast duck
This dish must be familiar to everyone, and this resounding name really evokes people's desire to eat. Sweet flour paste with lotus leaf cake and a delicious piece of duck meat, this bite is like a beautiful scenery that makes people linger. No matter how you eat it, the delicious taste of Beijing roast duck can be fully extracted, which is worthy of being a famous dish in old Beijing.
7. Shrimp in Longjing
Longjing with shrimp, just listening to the name of this dish, is like going to Hangzhou, tasting Longjing, surrounded by strong tea fragrance. The fragrance of shrimp and the green sweetness of Longjing are memorable, and naturally become the most famous dish in Hangzhou.
8. Vince tofu
Can cut tofu so thin, like silver thread. Chef China's swordsmanship is so perfect that people can't help sighing. The taste is smooth and tender, and it melts in the mouth, which is simply a must.
9. Yangzhou Lion Head
This fat meatball is shaped like a lion's head, hence the name "lion's head". The reason why meatballs stick together is not because the masters use starch and eggs, but because they beat the meat stuffing back and forth with their left and right hands, repeatedly until the meat stuffing doesn't spread, and then cook it slowly with low fire, so that meatballs are like flowers, but they don't spread. The chef who can make this dish is really admirable.
/kloc-0 0. Dongpo meat
Not afraid to eat vegetables, but afraid to eat cultured vegetables. Dongpo Meat, praised by countless foodies, must have its place among the top ten classic dishes in China. After cooking, the fat and thin pork belly becomes colorful. The taste is also a must, soft and sweet, and it melts in the mouth. I can't stop after eating it.
China's food culture is extensive and profound, and China's chef skills are also perfect. China is a country on the tip of the tongue.