2. Dongpo pork in Hangzhou is a famous specialty in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. Dongpo pork is a dish named after Su Dongpo. Su Dongpo (Su Shi) was a famous poet in the Northern Song Dynasty in China. He has a deep understanding of poets and calligraphy, and he also learns to cook dishes.
Mapo tofu is one of the traditional famous dishes in Sichuan, belonging to Sichuan cuisine. The main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam (other meats can also be used), and the seasonings are douban, pepper noodles and pepper noodles, soy sauce and so on. Hemp comes from pepper, and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp.
4. kung pao chicken is a famous Chinese and foreign traditional dish, which is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine. Its raw materials and methods are different. The origin of this dish is related to diced chicken with sauce in Shandong cuisine and diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day. This dish is also listed as a Beijing court dish. After that, kung pao chicken also spread abroad.
Baked eggplant with minced meat is a traditional dish in Beijing, which belongs to Beijing cuisine. It belongs to Beijing flavor. The main ingredients are eggplant, minced meat and edamame, and the cooking is simple. In autumn, green beans are tender and delicious. This dish tastes salty and sweet, slightly sour, fragrant but not greasy.