1, lion head

Lion Head is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Legend has it that the practice of lion head began in Sui Dynasty. During a lucky trip of Emperor Yang Di, the chef made four dishes, sweet and sour mandarin fish, money shrimp cake, ivory chicken slices and sunflower slices, with the theme of four famous scenic spots in Yangzhou, namely Wansongshan, Qiandun and Sunflower Mountain. It is said that it was originally called sunflower chop meat, sunflower balls, and sweet and sour mandarin fish made by Tang Dynasty chef Wei Juyuan. This dish tastes soft, waxy and greasy, healthy and nutritious.

2. Beijing roast duck

Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

3. Buddha jumps over the wall

Buddha jumping wall, also known as "full altar incense" and "full life", is a traditional famous dish in Fuzhou, known as "the best dish in the world" and "the king of Fujian cuisine" These dishes mean good luck and longevity. It was formed in the 1970s of 19, and it was made of more than ten kinds of materials and spices sealed in a jar and simmered with charcoal fire. After the founding of New China, "Buddha jumps over the wall" became the main course of the state banquet. In 2008, the production skill of "Buddha jumping over the wall" was included in the second batch of national intangible cultural heritage list.

4. Goubuli steamed stuffed bun

Goubuli steamed stuffed bun is a famous traditional snack in Tianjin, China. It is a snack made of flour, pork and other materials. Founded in 1858 (Xianfeng period of Qing Dynasty), it has a history of 100 years. This kind of snack is the first of the "three wonders of Tianjin" and one of the time-honored brands in China. Goubuli steamed stuffed bun has fine flour and stuffing selection, strict production technology and beautiful appearance, especially the steamed stuffed bun has symmetrical pleats, and each steamed stuffed bun has no less than 15 pleats? . In 201110, the State Council announced the third batch of national intangible cultural heritage list, and "Goubuli steamed stuffed bun's traditional craftsmanship" was included in it, which is one of the world-renowned Chinese cuisines.

5. Yunnan crossing the bridge noodles

Yunnan crossing the bridge rice noodles is a typical local food in Yunnan, and its cooking method is unique. It originated in Mengzi area of Yunnan during Guangxu period of Qing Dynasty, with a history of 100 years. The unique eating method of crossing the bridge rice noodles is to cook meat and vegetarian ingredients with boiling soup at high temperature, and then add rice noodles to eat. Preserves the umami flavor of the ingredients, and has delicious taste, unique flavor and rich nutrition. Crossing the bridge rice noodles are famous at home and abroad for their exquisite materials, excellent production, unique eating method and convenient eating. 20 14 The production technology of Mengzi crossing the bridge rice noodles was included in the fourth batch of national intangible cultural heritage representative projects.

Step 6 scroll around

Rolling on a donkey is one of the traditional snacks in Northeast China, Old Beijing and Tianjinwei. The finished products are yellow, white and red, which are really beautiful. Because the soybeans spilled in the final production process are like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "snowballing". The "snowball donkey meat" is wrapped in bean powder, which is golden yellow, sweet and soft with unique flavor. The bean stuffing melts in the mouth and tastes sweet. Soybeans can be eaten without chewing, which is a traditional snack suitable for all ages.

7.stinky tofu

Stinky tofu is a traditional specialty snack in China. Its making and eating methods vary greatly from place to place, and there are different types in the north and south. Stinky tofu is also called stinky in the south. Although its name is tacky, it has a long history. It is a distinctive traditional snack in China. It is ancient and traditional, which makes people want to stop. Raw materials for production include soybean, fermented soybean, soda ash, etc.

8. Zongzi

The main materials of Zongzi are glutinous rice, stuffing and bamboo leaves (or Hiragi leaves). Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi. The custom of eating zongzi, for thousands of years, every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and make zongzi. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread.

9. Sweet and sour mandarin fish

Sweet and sour mandarin fish, also known as squirrel mandarin fish, is a traditional dish in Su Bang cuisine. After cooked, this dish looks like a squirrel, crisp outside and tender inside, orange in color, sweet and sour, and has a loose red fragrance. The practice of "Squirrel Mandarin Fish" is recorded in the Qing Dynasty's Diaodingji: "Take seasonal fish, remove the abdominal bones, drag the yolk, fry it in yellow, make it squirrel style, and cook it with soy sauce." Fried fish, that is, mandarin fish, is also called "fried fish". Southerners often call it osmanthus fish, which means the moon is folded and hung.

10 Dongpo elbow

Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. The advantages of Dongpo elbow are soup milk, carrion elbow, tender meat, mellow meat taste, chewy head, fat but not greasy. 20 13 12 Dongpo elbow was successfully awarded the title of national geographical indication protection product.