Chinese food is too much, but the real traditional food will always be hidden deep in the streets and alleys, only after the city of smoke and fire of the infiltration, those ingredients can show a different charm. Today I share the top ten traditional Chinese food:

One, Hui Lanting beef soup, talking about Hui Lanting beef soup, Jiangnan people must have a "hometown complex". Hui Lanting Beef Soup by the Qing Dynasty Palace Imperial Chef Zhang Zheng improved, using organic free-range yellow beef as the main ingredient, with dozens of health ingredients boiled for four to six hours and become. For more than a hundred years, Huilanting Beef Soup has been passed down to the present day and is famous both at home and abroad.

Two, Lanzhou ramen, Lanzhou ramen can be said to be the national degree of super-high a food, its footprints are almost all over the north and south of the river, the streets and alleys. Lanzhou ramen to "soup mirror clear, meat rotten incense, the face of fine fine" unique flavor and "a clear white, three red, four green and five yellow", won the domestic and even the world customers praise, and by the Chinese Cuisine Association as one of the three major Chinese fast food.

Three, Peking Duck, Peking Duck development to date, has become an internationally renowned traditional Chinese cuisine, from the name reveals the unique pride of the people of the Imperial City roots. A perfect Peking duck, red color, tender meat, taste mellow, fat but not greasy, no matter from the color and flavor of any point of view are incomparable tantalizing taste buds, and therefore known as "the world's delicious".

Four, Shanghai glutinous rice balls, Shanghai glutinous rice balls sweet and soft, very much in line with the traditional eating habits of the old Shanghai people, is still a lot of people's breakfast table regulars, and also loved by the people around Ningbo. The glutinous rice dumplings can be big or small, the glutinous rice is rolled into a thin piece of pastry, put some squash on top, clip a stick of doughnut, roll it into a dumpling, and that's it, the pure Shanghai glutinous rice dumplings are finished.

Five, Chongqing hot and sour noodles, Bashu people dietary tastes heavy, which is well reflected in the hot and sour noodles. Because of the unique taste of Chongqing hot and sour noodles, hot and sour appetizing, Chongqing hot and sour noodles has long been the darling of the catering market, which is characterized by "numbness, spicy, fresh, fragrant, sour and oil and not greasy", known as "the world's first powder" of the reputation.

Six, Wuhan hot noodles, hot noodles in Wuhan people in the mind of the status of the irreplaceable, spend not much but the amount of flavor, eat up the noodles smooth and sinewy, thick and mellow sauce, yellow and oily color, smell of incense and fresh. The sauce is yellow and oily, and smells delicious and fresh. Especially when stirred with the hot sauce, it's a very soothing, spicy flavor in the mouth.

Seven, Ningbo dumplings, in recent years, Ningbo dumplings often frozen food image appeared in major supermarkets, but for the Ningbo people, dumplings, or to hand-packed up while hot to eat enough flavor. Ningbo dumplings in the most representative is the sesame filling dumplings, that is, with black sesame seeds, pork fat oil, a little sugar as a filling, the outside of the glutinous rice flour rolled into a ball, cooked, eat sweet and savory.

Eight, Guangxi Guilin rice noodles, it is said to have eaten Guilin rice noodles will be captured by that mouthful of fresh flavor. Guilin rice noodles in the rice flour is the most demanding part, first of all, the good early indica rice grinding into pulp, bag filter dry, speculate into the powder dough boiled and pressed into a round root or slice into. Round called rice flour, sliced called cut powder, commonly known as rice flour, which is characterized by white, tender, soft, smooth, crisp.

Nine, Ningxia hand-held mutton, hand-held mutton is China's northwestern Mongolian, Tibetan, Hui, Wei and other ethnic groups favorite traditional food, hand-held mutton, rumored to have nearly a thousand years of history, the original hand-held to eat and get the name. There are three ways to eat, namely, hot ~ sliced on the cage after steaming hot dipped in three oil; cold ~ sliced directly after dipping fine salt; fried ~ pan frying hot, frying while eating; characterized by meat flavor, not greasy and not nasty, color and aroma are complete.

Ten, Xi'an mutton steamed bun, mutton steamed bun is Shaanxi's flavorful food, especially Xi'an most enjoyable. It is fine cooking, heavy taste mellow, meat rotten soup thick, fat but not greasy, nutritious, fragrant, tempting appetite, after eating a long time. Because it warms the stomach and endures hunger, it has been loved by people of all ethnic groups in Xi'an and Northwest China, and foreign guests come to Shaanxi to taste it first and enjoy it to their heart's content. Mutton steamed bun has become the "general representative" of Shaanxi famous food.