Spicy shrimp, Buddha jumps over the wall, Dongpo meat, pig's foot soup, pork belly chicken, pot-stewed meat, three cups of chicken, garlic bone, fish pot, boiled fish, pickled fish, Sichuan style pork, pickled cucumber, beggar chicken, lion's head, spicy chicken and sweet and sour fish.

1 beggar chicken

Also known as Changshu beggar chicken and braised chicken, it is a traditional dish in Changshu, Jiangsu Province. It is to wrap the processed chicken with soil and lotus leaves. The production materials are fresh and tender lotus leaves, yellow mud, live chicken and so on. The method of making beggar chicken is similar to the "cannon dolphin", one of the "eight treasures" in Zhou Dynasty. The "cannon dolphin" is a dish made by wrapping suckling pigs with clay, grilling them and further processing them.

2. Pot-wrapped meat, formerly known as pot-fried meat, is a northeast dish, which was founded by Zheng Xingwen, the chef of Yin Duxue, the government of Daotai, Harbin, during the Guangxu period. After cooking, it is golden in color and sweet and sour in taste. Pot-wrapped meat is a dish with sweet and sour taste, which changes the salty and fresh "burnt pork strips" into one to meet the tastes of foreign guests.

3. Fish with Chinese sauerkraut

Fish with pickled vegetables, also known as fish in sour soup, is a classic dish from Chongqing, which is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine. Fish with pickled vegetables is cooked with grass carp as the main ingredient and pickles, which tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals.

4. Lion Head

Lion's head is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Legend has it that the lion's head practice began in the Sui Dynasty. It has the characteristics of snow-white color, fresh and tender meat, clear fragrance and alcohol, and is suitable for all seasons.

5. Spicy chicken

Spicy chicken is a classic traditional dish in Sichuan and Chongqing. Generally, the whole chicken is used as the main material, and it is refined with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. It is nutritious and delicious. Spicy chicken has different characteristics because of different production methods in different places, and is deeply loved by people everywhere.

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Baidu encyclopedia-beggar chicken

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