1, Beijing roast duck
Beijing Roast Duck is a famous Beijing dish with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, which was a famous court dish at that time. The raw materials are high-quality meat-eating ducks, which are roasted with fruit wood and charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
2. Squirrel mandarin fish
This dish is colorful, fragrant, tasty and tangible, and even more interesting is the sound. When the fried mandarin fish like a "squirrel" comes to the table, it is immediately poured with steaming gravy, and it squeaks like a real squirrel.
3, boiled cabbage
This dish, made of carefully selected cabbage heart and boiled clear soup, looks unpretentious, but it shows the skill of making soup. After cooking, the soup is light and elegant, and it is crystal clear; The dish is light green in color and gorgeous in shape, and it is clear and vivid when you see it; The smell of elegance is fragrant; The food is tender and slag, and the taste is abnormal.
4. Vince tofu
Wensi Tofu originated in Yangzhou, Jiangsu Province, which is a famous traditional dish in Jiangsu Province and belongs to Huaiyang cuisine. This dish has a long history, with strict selection of materials, fine knife work, tenderness and mellow taste.
5. Buddha jumps over the wall
Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering. After the dish is finished, it is soft and moist, rich in meat and fragrance, but not greasy, and has a good taste.
6. Lion Head
Lion head, formerly known as sunflower chop meat and sunflower meatballs, is a traditional dish in Huaiyang cuisine in China. The lion's head is made of 60% fat meat and 40% lean meat with ingredients such as onion, ginger and eggs. It is made into fist-sized meatballs, which can be steamed and braised, fat but not greasy.
7, white-cut chicken
White-cut chicken is a Chinese national characteristic dish, which originated in Guangdong and is ubiquitous in southern cuisines. Beautiful shape, yellow skin and white meat, fat, tender and delicious, extremely delicious, very delicious. The meat color is white with butter, which has the fragrance of scallion oil, and the scallion segments are decorated with flowers. When eating, it is accompanied by ginger and soy sauce, which keeps the chicken delicious and original, and it has a unique flavor.
8. kung pao chicken
The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad. Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, peppers and other accessories.
9. Pigeons
In the 1980s, at the opening banquet of Zhongshan Hot Spring Hotel, the red-burned Shiqi squab left a deep impression on all guests. 1994, the chef of Zhongshan Hot Spring Hotel went to Diaoyutai State Guesthouse in Beijing to cook Shiqi squab for the reception of foreign guests, and Shiqi squab flew to the "state banquet", which became a much-told story of Zhongshan Cantonese cuisine. This kind of squab is famous for its large body and tender meat, and its breast is very thick. There are many cooking methods.
10, Dongpo meat
Dongpo pork, also known as boiled pork and braised pork, is a traditional dish of Han nationality in the south of the Yangtze River. It belongs to Zhejiang cuisine. The main ingredients and shapes of Dongpo pork are similar. The main ingredients are half-fat and half-thin pork. The finished dishes are neatly packed mahjong pieces, bright red and agate in color. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.