my country’s national dishes include Peking duck, Buddha jumping over the wall, squirrel mandarin fish, braised lion head, twice-cooked pork, etc.

1. Beijing Roast Duck

Beijing Roast Duck is well-known at home and abroad as "the world's delicacy". It is famous for its red color, tender meat, mellow taste, fat but not greasy. It is known at home and abroad as "the world's delicacy".

2. Buddha Jumps Over the Wall

Buddha Jumps Over the Wall is an indispensable dish in the state banquet. It originated during the Guangxu period of the Qing Dynasty and is complicated to make. It is a delicious dish with a fresh and fragrant taste, symbolizing the essence of traditional Chinese cuisine.

3. Squirrel mandarin fish

Squirrel mandarin fish, also known as squirrel mandarin fish, is a representative dish of Subang cuisine with both color and flavor. Legend has it that Emperor Qianlong went to the south of the Yangtze River and ate incognito at the Songhelou restaurant in Suzhou. The chef took out the bones of carp, carved patterns on the fish, added seasonings and marinated it slightly, then added egg yolk paste, fried it in hot oil until it was tender, and poured it on The hot sweet and sour marinade looks like a mouse, crispy on the outside and tender on the inside, sour and sweet.

4. Braised lion head

Braised lion head is a dish often eaten during Chinese New Years and festivals. It is also called Sixi Meatballs, which means auspiciousness. This is a famous Huaiyang dish. It has fat and lean meat, red and shiny, and is paired with green vegetables. The bright color and tangy fragrance arouse appetite just by looking at it. The mellow and fragrant meat and juice are irresistible. The ultimate delicious taste.

5. Twice-cooked pork

As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine examinations. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must come to mind.