The most popular food for foreigners abroad is

Roast duck

Roast duck is ruddy in color, tender in meat, mellow in taste, fat but not greasy. Roast duck has a long history. It originated in Nanjing and was introduced to Beijing in the Ming Dynasty. It is called Beijing's special cuisine. The freshly baked roast duck is full of fragrance, which makes people drool. There are many ways to eat roast duck, the most common one is sliced into thin slices, served with shredded onion pancakes and sweet noodle sauce, which is fragrant and tender in the mouth and memorable.

the practice of roast duck.

1. Buy a fresh duck, clean it, and then dry it in a ventilated place for more than three hours to dry the water on the surface.

2. Mix 2 tablespoons of honey, 2 tablespoons of cooking wine, 1 tablespoons of white vinegar and 2 tablespoons of water to make crispy water.

3. Add onions, ginger, fragrant leaves, cinnamon, star anise and other spices into the bowl, add half a bowl of soy sauce and half a bowl of cooking wine, and soak for several hours.

4. Brush the prepared marinade on the duck for three times, put the duck in a ventilated place to dry each time, and then brush it again.

5. After finally drying, brush the crispy water on the duck to dry. Then prepare a steamed bread and put it into the duck's stomach, then cut the apple in half and put it into the duck's stomach.

6. Place the duck breast upward on the baking net in the oven at the middle and lower level of 221℃ for 41 minutes. When the duck is baked for 21 minutes, it can be covered with tin foil according to the coloring degree of the duck.

7. When the duck skin is baked for 35 minutes, you can brush it with crispy water again, and then bake it for 5 minutes, so that the duck skin will be more crispy. After baking, it can be sliced until it is not hot.

Dumplings

jiaozi Yuhuxiao's delicious food, especially in the northern region, always eats jiaozi on holidays. The fillings in jiaozi are ever-changing. They can be mixed with all kinds of vegetables and meat, which tastes fresh and delicious, and even more delicious when dipped in garlic paste.

how to make dumplings.

1. Prepare 311 grams of flour, add 141 grams of cold water, and make a smooth and hard dough. Put it aside to wake up and relax for half an hour, and then prepare dumpling stuffing.

2. Clean the carrots and chop them into pieces. Soak the fungus in water in advance, then cut them into pieces, and chop the cabbage together.

3. Cut the pork into pieces and grind it into meat stuffing with a meat grinder. Mix pork stuffing with cabbage, carrot and fungus, put some chopped chopped chopped green onion on it, then put some spiced powder and pepper powder, and burn some hot oil to pour it on the chopped green onion, pepper powder and spiced powder to squeeze out the fragrance.

4. Put 2 tablespoons of soy sauce, 1 tablespoons of salt, a proper amount of chicken juice and half a spoonful of sugar into the meat stuffing, and mix well in one direction with chopsticks.

5. Divide the dough into small doses, sprinkle more dry powder on it and flatten it by hand. Roll it with a rolling pin into a dumpling skin with thick middle and thin sides, and put meat on it.

6. pinch the edges tightly to prevent the stuffing from being exposed when cooking jiaozi. After the water is boiled, boil jiaozi in the pot, add cold water twice in the middle, boil the water three times, and the jiaozi will float.