Needless to say, I have never eaten or heard of it.
2. Tianjin-Bazhen Tofu
Everyone in Tianjin has his own dish of eight treasures tofu in his heart.
3. Shanghai-Babel Duck
Once rated as "Chinese food", it is one of the top ten classic dishes in Shanghai.
4. Chongqing-Maoxuewang
One of the most characteristic dishes in Chongqing, and also one of the ancestors of Chongqing cuisine and Jianghu cuisine.
5. Heilongjiang-Potted Meat
Formerly known as pot-fried meat, it is golden in color, sweet and sour.
6. Jilin-Steamed white fish
It was praised by Kangxi and Qianlong.
7. Liaoning-Pork stewed vermicelli
Ranked first among the "Four Stews in Northeast China", the other three stews are chicken stewed with mushrooms, catfish stewed with eggplant and ribs stewed with beans.
8. Hebei-Golden Haired Lion Fish
After being processed and decorated with carp, the fried shredded fish is fluffy and looks like a lion, and tastes sweet and sour.
9. Shanxi-oily meat
Oily meat is the most famous traditional dish in Shanxi, which is called "three Jin blindly"
10. Inner Mongolia-Braised mutton by hand
After slaughtering the sheep, remove the internal organs, head and hoof, and then divide the sheep into several pieces, without adding seasoning and salt, and cook them in clear water until they are seven or eight times cooked.
1 1. Jiangsu-Squirrel mandarin fish
As one of the eight major cuisines, there are too many well-known dishes, many of which have the strength as the representative dishes of this province. This squirrel mandarin fish has been selected as one of the top ten classic dishes in Jiangsu.
12. Zhejiang-Xihu vinegar fish
Alias uncle and sister-in-law Chuan Zhen, Song Saoyu, is also one of the top ten classic dishes in Zhejiang.
13. Anhui-mandarin fish
It smells bad and tastes good, which foreigners may not accept.
14. Fujian-Buddha jumps over the wall
Also known as full altar incense and full longevity, it is named after the poem "The altar is full of meat and incense floating around, and the Buddha hears that he abandons Zen and jumps over the wall"
15. Jiangxi-Pohu Pangtou Fish
When it comes to famous dishes in Jiangxi, many people think of steamed pork with rice flour. However, steamed pork with rice flour is widely spread all over southern China, and it can be found in many cuisines, such as Sanzheng in mian yang, Hubei. At the same time, steamed pork with rice flour has been selected as one of the top ten classic dishes in Chongqing. Pangtou fish (bighead carp), the main material of Pangtou fish in Poyang Lake, is produced in Poyang Lake, the largest freshwater lake in China, and ranks first among the top ten Gancai dishes because of its extremely strong Jiangxi flavor.
16. Shandong-sea cucumber with onion
In the eyes of many Shandong chefs, this is a Shandong dish that tests the chef's basic skills most.
17. Henan-Fried Fish Baked Noodles
Henan is the birthplace of Yi Yin, which is known as the "originator of cooking" and "ancestor of Chinese chefs". There are also many famous snacks, such as mutton Huimian Noodles, Hu spicy soup and noodles. This baked noodle with baked fish is made of sweet and sour baked fish and baked noodles.
18. Hubei-steamed wuchang fish
Chairman Mao ordered, "only drink Changsha water and eat Wuchang fish." Wuchang fish is a kind of bream, and the difference from common bream is that Wuchang fish has 13 half fishbone, and bream has 13 fishbone.
19. Hunan-Fish head with chopped pepper
It is usually steamed with bighead carp fish head and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
20. Guangdong-white-cut chicken
Cantonese cuisine is light in taste, striving for the original flavor of the food, and the ingredients are not too much and too miscellaneous. The seasoning is also to bring out the original flavor of the main ingredients. This boiled chicken is one of the most famous representative dishes.