Chinese cuisines include preserved eggs, stinky tofu, jiaozi, Fotiaoqiang, Peking Duck, Lamian Noodles, Daoxiao Noodles, cold noodles, mixed noodles with beans, Sichuan style pork, roast duck, roast chicken and stewed pig's feet.

1. Preserved eggs

Preserved eggs, also known as preserved eggs and preserved eggs, are egg-processed foods invented by Han people in China. They are unique foods in China, with special flavor and can stimulate appetite.

preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong's "Diet Spectrum of Living with Interest" said: "Preserved eggs, pungent, astringent, sweet and salty, can purge heat, sober up, remove fire from large intestine, treat diarrhea, disperse and astringe." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness. All people can eat it: the fire is the most suitable; Children, people with spleen-yang deficiency, diarrhea due to cold and dampness, patients with cardiovascular diseases and liver and kidney diseases should eat less.

2. Stinky tofu

Stinky tofu is one of the traditional snacks in China, which has the characteristics of "smelly smell and delicious taste". There are considerable differences in the production methods and eating methods in different places, including different types in the north and the south. Stinky tofu is also called Stinky Tofu in the south. Although its name is tacky, but it is ugly outside and beautiful inside, and it has a long history. It is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop. The production materials are soybean, fermented soybean, sodium carbonate and so on.

There are regional differences in the way of making and eating in China and around the world, and their tastes are also very different. The stinky tofu in Changsha and Nanjing is quite famous, as are the stinky tofu in Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

3. jiaozi

jiaozi evolved from wonton. In its long development process, there are many names, such as "prison pill", "flat food", "dumpling bait" and "powder horn" in ancient times. It was called "Crescent Moon Wonton" in the Three Kingdoms period, "Wonton" in the Southern and Northern Dynasties, "Crescent Moon Wonton" in the Tang Dynasty, "Jiao Zi" in the Song Dynasty and "Flat Food" in the Yuan and Ming Dynasties. In Qing Dynasty, it was called "jiaozi".

jiaozi originated in the Eastern Han Dynasty and was first created by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used for medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc.) to avoid frostbite on patients' ears.

4. Buddha jumping wall

Buddha jumping wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.

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 delicious taste.

5. Beijing Roast Duck

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, and it was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.