The most popular delicacies among foreigners abroad are

roast duck

Roast duck is ruddy in color, tender in texture, mellow in taste, fat but not greasy. Roast duck has a long history. It originated in Nanjing and was introduced to Beijing during the Ming Dynasty. It is called a special delicacy of the capital. The aroma of freshly baked roast duck is overflowing and mouth-watering. There are many ways to eat roast duck. The most common way is to slice it into thin slices and serve it with shredded green onion pancakes and sweet noodle sauce. It is fragrant and tender in the mouth and has endless aftertaste.

How to cook roast duck.

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

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

3. Put onions, ginger, bay leaves, cinnamon, star anise and other spices in a bowl, add half a bowl of soy sauce, half a bowl of cooking wine, and soak for a few hours to add flavor.

4. Brush the duck with the prepared marinade three times. After each brushing, place the duck in a ventilated place to dry, and then brush it again.

5. After finally drying, brush the crispy water on the duck and let it dry. Then prepare a steamed bun, soak it in water and stuff it into the duck's belly. Cut the apple in half and put it into the duck's belly.

6. Place the duck breast side up on the grill grid of the oven at 220°C in the middle and lower racks, and bake for 40 minutes. When the duck is roasted for 20 minutes, you can cover it with tin foil according to the degree of coloring of the duck.

7. When roasting for 35 minutes, you can brush the crispy skin water again, and then bake for 5 minutes, so that the duck skin will be crispier. After roasting, let it dry until it is not hot before slicing.

Dumplings

Dumplings are a well-known delicacy, especially in northern areas, where dumplings are eaten during festivals. The fillings of dumplings are ever-changing and can be combined with various vegetables and meats. They taste delicious and even more delicious when dipped in minced garlic.

How to make dumplings.

1. Prepare 300 grams of flour, add 140 grams of cold water, and knead into a smooth and hard dough. Set aside to rest for half an hour, then prepare the dumpling filling.

2. Wash the carrots, chop them into pieces, soak the fungus in water in advance, then cut it into pieces, chop the cabbage and put them together.

3. Cut the pork into pieces and grind it into minced meat with a meat grinder. Mix the pork stuffing, cabbage, carrots and fungus together, put some chopped green onion on top, then add some five-spice powder and pepper powder, burn some hot oil and pour it on top of the chopped green onion, pepper powder and five-spice powder to squeeze out the fragrance.

4. Add 2 tablespoons of light soy sauce, 1 tablespoon of salt, an appropriate amount of chicken juice, and half a tablespoon of sugar into the meat filling, and stir evenly in one direction with chopsticks.

5. Divide the dough into small pieces, sprinkle more dry powder on them, and flatten them with your hands. Use a rolling pin to roll out the dumpling skin into a thick center and thin sides, and put the meat filling on top.

6. Pinch the edges tightly to prevent the filling from being exposed when cooking the dumplings. After the water boils, put the dumplings into the pot and cook them. Add cold water twice in the middle and boil the water three times until the dumplings float.