Roasted duck is a famous Beijing dish with a world-wide reputation, developed by Chinese Han Chinese during the Ming Dynasty, when it was court food. The ingredients used are high-quality meat duck Peking duck, fruit wood charcoal fire roasted, red color, meat fat but not greasy, crispy outside and tender inside. Peking duck is divided into two schools, and the most famous duck restaurants in Beijing are representatives of both schools. It is known as "the world's delicious" for its red color, tender meat, mellow flavor, and fat but not greasy.
Kung Pao ChickenKung Pao Chicken is mainly made of chicken, with peanuts, cucumbers and chili peppers as supplementary ingredients. The dish is said to have been created by Ding Baozhen, the governor of the Qing Dynasty, who had his own views and opinions on cooking. His own preferences were incorporated into the dish, resulting in the now famous Kung Pao Chicken dish. The dish is also named after Ding Baozhen's official position, in honor of his honesty and integrity.
Kung Pao Chicken is a traditional Han Chinese dish known throughout the world. Lu Cuisine, Sichuan Cuisine, Guizhou Cuisine are included, about the history of Kung Pao Chicken Dings of different claims, some say and Ding Baozhen "Prince Shao Bao", known as "Ding Gongbao" related to said that when he was the governor of Sichuan, he preferred to use the dish to When he was governor of Sichuan, he preferred to use this dish to entertain his guests, and it was so loved by them that he called the dish "Kung Pao Chicken" made by his home cook. Some people think that this dish has a lot to do with Zuo Zongtang, who was known as "Zuo Gongbao". Later, this dish was even spread abroad and was loved by many people. In foreign countries, the Kung Pao Chicken is regarded as the first Chinese dish.
Lanzhou RamenLanzhou Beef Noodle, also known as Lanzhou Beef Noodle in Clear Soup, is one of the Ten Great Noodles of China, and is a flavorful snack in Lanzhou, Gansu Province. It is "soup mirror clear, meat rotten incense, fine noodles fine" unique flavor and "a clear white, three red, four green, five yellow", a clear (soup clear), two white (radish white), three red (chili oil red), four green (cilantro, garlic green), five yellow (noodles yellow bright), has won the domestic and even the world customers praise. It has won favorable comments from customers at home and even all over the world. And by the Chinese Cuisine Association as one of the three major Chinese fast food, get the reputation of "China's first noodles".
Tianmu Lake casserole fish headTianmu Lake casserole fish head, taken from the old name "Shahe Reservoir" of Tianmu Lake, which produced bighead carp (gray silver carp) big and strong, with a casserole pot slow stewed for up to 2 hours, when the soup color is white, sweet and mellow casserole fish head is out of the pot. The fish meat is rich and tender. Fish meat is rich and tender, fish lips fat, fresh and not fishy, fat and not greasy. First drink the soup, then eat the fish, the mellow flavor of the tofu plus the freshness of the fish head, after drinking a bowl of want another bowl.
Tianmu Lake Reservoir workers found that the fish head soup simmered in casserole soup is thick like milk, aroma, reservoir canteen cook Zhu Shuncai adjusted on the basis of this, made the famous delicious "casserole fish head". early 80's, the ambassadors and wives of 75 countries in Liyang visit, the dish is full of praise. Deng Xiaoping tasted the fish head in casserole. Deng Xiaoping also praised Tianmu Lake fish head in casserole after tasting it.
Fried Sauce NoodlesEvery place has its own special noodle dishes, and Beijing is no exception. And the most famous Beijing noodle dish is the Fried Sauce Noodle. A special sauce made from pork is poured into the noodles with shredded cucumber, bean sprouts, soybean grains and green beans, and then sprinkled with cilantro, and finally tossed to make the fried noodles.
Bu Dai ChickenBu Dai Chicken is a famous traditional dish of Boshan, which is also a big part of the Boshan Four Four Seats. It is characterized by soft and tender chicken meat, flavorful filling, refreshing, not greasy, and rich in nutrients. To make this dish, one should be skillful knife, chicken bones should be all removed, while the chicken skin is intact. Filled like a whole chicken, chicken skin slightly broken affect the appearance of the beautiful: Second, the filling to be exquisite, whether it is eight treasures filling, three fresh filling, ordinary filling should be "appropriate for its fine, each exhaustive".
Mooncakes"Mid-Autumn Festival eat mooncakes" is a traditional custom that has been passed down in China for a long time. Whenever the wind is clear and the moon is bright, the fragrance of osmanthus is refreshing, families taste mooncakes and enjoy the moon, celebrating the reunion, with a unique flavor.
Mooncakes, as a kind of food shaped like a full moon and containing a good filling, appeared in the Northern Song Dynasty. Su Dongpo, a poet and tastemaker, wrote the poem "A small cake is like chewing the moon, with crispy and syrupy filling". And as a kind of food, called "mooncake", was first seen in the Southern Song Dynasty, "Wulin Old Story - Steam Diet". At that time, the Hangzhou folk "to mooncake gifts, to take the mid-autumn reunion meaning". By the end of the Yuan Dynasty, mooncakes have become the beauty of the Mid-Autumn Festival.
Ningbo dumplingsDumplings are one of the famous snacks in Ningbo, Zhejiang Province, is also one of the representative of China's snacks, Spring Festival, Lantern Festival festivals food customs. History is very long. According to legend, soup dumplings originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novelty food.
that is, with black sesame seeds, pork fat oil, a little sugar as a filling, the outside with glutinous rice flour rolled into a ball, cooked, eat sweet and savory, interesting. Because this glutinous rice ball floats and sinks in the pot, it was first called "floating Yuanzi", and later some regions renamed it Yuanxiao. Unlike most Chinese, Ningbo people in the morning of the Spring Festival have the traditional custom of sitting together as a family **** into the dumplings.