1. kung pao chicken
Kung pao chicken is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available. There are different opinions about the historical origin of kung pao chicken. Some people say it has something to do with Ding Baozhen's "Little Prince Bao" and "Ding Bao Gong". He said that when he was the governor of Sichuan, he liked to entertain guests with this dish and was loved by guests. Therefore, he called this dish cooked by his chef "kung pao chicken". Some people think that this dish has a lot to do with Zuo, because Zuo is called "Zuo". Later, this dish spread abroad and was loved by many people. Abroad, kung pao chicken has long been regarded as the first dish in China.
2. Beijing roast duck
When it comes to China cuisine, no matter people in China or foreigners, Peking Duck must be the first thing that comes to mind. At present, Beijing roast duck has been recognized as an international famous dish. Besides, Beijing roast duck has a very long history. As early as the Southern and Northern Dynasties, there were records of roast duck. Does Beijing roast duck have to be Beijing duck? Actually, it's not like this. Beijing Roast Duck is roasted in Nanjing (Jinling) stew pot, that is, Lu Nan Roast Duck. Even the ancestral home of Beijing Duck is in the south, which spread to Beijing in the early Ming Dynasty. According to legend, it was in the Ming and Qing Dynasties, and it was also said that roast duck restaurants appeared in Beijing 50 years after Qianlong.
3. Dongpo meat
Dongpo meat has a history of thousands of years. It belongs to Zhejiang cuisine and is a famous dish in Hangzhou. Deeply loved by all kinds of people. According to legend, when Su Dongpo 1080, a poet of the Northern Song Dynasty, was in Huanggang, Hubei Province, the local people ate more pork, and he came up with a method of making pork with slow fire, less water and more wine. Su Dongpo worked in Huangzhou for a while, but he was excluded. Later, he asked to be transferred to Hangzhou, and this dish became popular in Jiangsu and Zhejiang provinces.
4. Mapo tofu
Mapo tofu is one of the representative dishes of Sichuan cuisine. According to legend, during the Tongzhi period of the Qing Dynasty, a family named Liu in the northern suburb of Chengdu was called "Chen Mapo" because of pockmarked faces, and the cooked tofu was created with "Chen Mapo Tofu". Poems of Zhi Zhu in Jincheng written by poets in the late Qing Dynasty have been recorded. The main raw materials are tofu, shallots and douban, which are characterized by "hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively", delicious and memorable.
5. West Lake vinegar fish
West Lake vinegar fish, a traditional dish in Hangzhou, Zhejiang Province, is very strict when cooking with West Lake sole fish as raw material, and it takes three or four minutes to be cooked thoroughly. Originated from Lin 'an in the Southern Song Dynasty, a brother of the Song family, before revenging his uncle and sister-in-law, his sister-in-law made him a sweet and sour fish to warn him that life was not easy. Finally, it became famous and found a sister-in-law through this dish. This allusion is thought-provoking, just like the vinegar fish in the West Lake, sweet and sour, just like the ups and downs of life, which is thought-provoking.
6.beggar chicken
The beggar chicken has a history of more than 500 years. Because of its bright color and fragrant smell, it has been listed in China's famous cookbooks. According to legend, in the late Ming and early Qing dynasties, there was a beggar at the foot of Yushan Mountain in Changshu, and one day he got a chicken.
Because there is no seasoning in the cooker, the chicken is made by our own method. Unexpectedly, the result was unexpected. The chicken is fragrant and delicious. Beggars wolfed down their chickens and were passing by Qian Muzhai, a college student. When they smelled the fragrance, they tasted it, which was special and unforgettable. After returning home, they ordered their families to do the same thing and add a little seasoning to make it more delicious. Later, this cooking method spread among the people, and there was a saying of "beggar chicken". The taste is fragrant but not greasy, and the production process is unique and has been passed down to this day.
7. salted duck
Salted duck is a specialty of Nanjing, with a long history of 1000 years. Pay attention to the materials, the marinated duck meat is tender and tasteless, white in color, light and refreshing, and not greasy. Therefore, it has reason to spread to this day. Historically, duck meat was stewed with osmanthus in Nanjing, so there is also the saying of osmanthus duck.
8. Donganzi Chicken
With a history of 1000 years, it was founded in the Kaiyuan period of the Tang Dynasty. The practice of Dong chicken is like pork that we often eat. The biggest difference is not pork, but chicken, which is very simple. This dish, founded in the Kaiyuan period of the Tang Dynasty, was invented by some restaurants in Dong 'an County, Hunan Province, and has a history of thousands of years. Actually, the cooked chicken is chopped and fried with some side dishes. Because of its origin in Dong 'an County, it was named Dong 'an Chicken.
9. Longfei Decoction
According to legend, since14th century, Longfei soup has been exclusively enjoyed by emperors. Longfei, also known as hazelnut chicken, is one of the famous dishes in Heilongjiang Province, belonging to Longjiang cuisine and produced in Xing 'an Mountains. Longfei soup is loved by people for its unique flavor. Its soup color is clear, without any seasoning, and it keeps the original flavor of meat, so it is a good tonic.
10. Crystal Yaorou
It has a history of more than 300 years and belongs to a kind of Jiangsu cuisine. Originated from a hotel in Zhenjiang, the shopkeeper ate the trotters after a few days in order to preserve them, pickled them with nitrate and salt, and mixed them with yellow wine and other seasonings. Finally, the crystal dish hoof. Its color is white and red, crystal clear, and the meat is wrapped in brine, which is crisp and tender to eat. With the famous Zhenjiang balsamic vinegar, it has a unique flavor. So far, it has been widely circulated in Zhenjiang and Yangzhou and is deeply loved by people.