As we all know, China is famous for its "food". Up and down five thousand years, China has formed eight major cuisines: Lu, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan, Hui. Each cuisine is condensed with the local people's efforts and efforts; each cuisine reflects the local customs; each cuisine has its own unique flavor. The number of dishes, the flavor of the mixed, making China's famous dishes are countless, now, I will give you a list of China's top ten famous dishes, quickly see what are your hometown? And what are the ones you have eaten?

1, Beijing Roast Duck

Roasted duck is a world-renowned Beijing famous dishes, originated in China during the North and South Dynasties, "food treasure record" has been recorded sizzling duck, at that time is the court food. The material used for high-quality meat duck Peking duck, fruit wood charcoal grilled, 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.

2, Sichuan Ma Po Tofu

Spicy is the unique symbol of Sichuan cuisine, and Ma Po Tofu is the representative of Sichuan spicy cuisine. The appearance of the color deep red bright, red, white and green contrast, the shape of the tofu whole not rotten, eat with numb, spicy, hot, tender, crispy, fragrant, fresh and other flavors.

3, West Lake Vinegar Fish

"There is a paradise above, and Suzhou and Hangzhou below". As the "land of fish and rice" of Zhejiang not only has a beautiful water and light scenery, but also has a delicious aquatic food. West Lake Vinegar Fish, also known as Sister-in-law Chuanzhen and Sister-in-law Fish, is a traditional local flavor dish in Hangzhou, Zhejiang Province, usually using grass carp as the raw material, cooked and made. After being burned, it is poured with a layer of smooth and oily sweet and sour vinegar, with the pectoral fins standing up, tender and beautiful fish meat with crab flavor, fresh and sweet and sour.

4, Flying Dragon Soup

"Flying Dragon Soup" is the Northeast's "food treasures". In the northeastern folk, there was a "heavenly dragon meat, donkey meat on the ground". The so-called dragon meat, refers to the flying dragon meat. Legend has it that the flying dragon was once sealed a special tribute to the emperor of the mountain treasures, rare in the world, its meat is tender, delicious flavor, as early as in the 14th century, known to the world. The soup is clear, red, white, green and black in the soup, and its flavor is fresh, salty and exotic.

5, WUWEI plate duck

WUWEI plate duck, also known as WUWEI smoked duck, is the traditional specialties of WUWEI County, Anhui Province, was created in the Qing Dynasty. With Chaohu duck as raw material, with anise, pepper, cloves, cumin and other about 30 kinds of Chinese medicine and seasoning, first smoked and then brine, made. The meat is tender, mellow and flavorful, with the aroma of Peking duck and the tenderness of Nanjing duck.

6, Dongpo Pork

Po Pork, also known as braised pork, rolling meat, Dongpo stewed meat, is the Meishan and Jiangnan region characteristics of the traditional dishes. Dongpo meat in Zhejiang cuisine, Sichuan cuisine, E cuisine and other cuisines, and different practices around the world, there are first boiled and then burned, there are first boiled and then steamed, there is a direct simmering juice. Generally use half-fat and half-lean pork, cut into about two inches of square-shaped pork as ingredients. After the dish, thin skin and tender meat, red color, taste mellow juice, crispy and shape is not broken, glutinous and not greasy mouth.

7, preserved meat and steam

At the mention of Hunan specialties, we will think of what? Needless to say, it must be bacon. And as the big boss in the bacon - preserved meat steamed how can not be on the list. Preserved meat and steam is a traditional Hunan local dishes, is to preserved pork, preserved chicken, preserved fish, chicken broth and seasonings, steamed in the pot. The practice is simple, its wax fragrance, salty and sweet taste, tender and not greasy.

8, spicy chicken

Spicy chicken, is a classic Sichuan and Chongqing region of the characteristics of traditional dishes. Generally chicken as the main ingredients, plus green onions, dried chili peppers, pepper, salt, pepper, monosodium glutamate and other materials refined, nutritious, tasty, although the same dish, but the production of each place has its own characteristics. This dish into the dish color brown red oil, spicy flavor. Salty, fresh and mellow, slightly sweet.

9, Dong'an Chicken

Dong'an Chicken was selected as one of the four traditional Hunan dishes in the list of 2010 Shanghai World Expo. Also known as Dong'an Chicken and Guanbao Chicken, it is a local traditional dish that belongs to the Hunan cuisine family. It is also called Dong'an Chicken and Guanbao Chicken, which belongs to Hunan cuisine. Dong'an Chicken has a beautiful shape, bright color, tender meat, sour and spicy, fat but not greasy, more than one does not get tired of eating, overflowing aroma, rich in nutrients, aroma, sweet, sour, spicy, tender, crispy six flavors are all complete.

10, steamed Wuchang fish

"Just drink the water of Changsha, and eat Wuchang fish", published by Mao Zedong in 1957, "Song of Songs Swimming" makes the Wuchang fish red across the river. After that, Wuchang fish was officially named as the local flavor dishes of Hubei Province, and became the leading cuisine of E cuisine. Steamed Wuchang Fish requires high quality ingredients, usually only the Dory is used. The dish is complete with white and bright color, crystal like jade; the fish body is decorated with red, white and black ingredients, which is elegant and gorgeous. The taste of the fish is delicious, the soup is clear, original flavor, light and fresh aroma, with ginger sesame oil, aroma.