As more and more Chinese restaurants open overseas, more and more foreigners are getting to know Chinese food.

I have fallen in love with Chinese food even more. Today we will take a look at the most popular Chinese food among foreigners.

1. Roast Duck Roast duck is a famous Chinese food. Authentic roast duck must be roasted with green wood and fruit wood, so that the roasted duck will have crispy skin and a nice smoky flavor.

"Beijing Roast Duck" has a long history. As early as the "Food Treasures" of the Southern and Northern Dynasties, "Roast Duck" was recorded by the imperial doctor during the Tianli Period of the Yuan Dynasty.

There is a record of "roasted duck" in "Yinshan Zhengyao" written by Hu Sihui. Roasted duck is "barbecued duck" and is the earliest kind of roast duck.

"Beijing Roast Duck" is known as "the world's delicacy" for its red color, tender meat, mellow taste, fat but not greasy.

2. Hot Pot Hot Pot generally refers to a cooking method in which a pot is used as a utensil, a heat source is used to cook the pot, and water or soup is boiled to cook various foods.

At the same time, it can also refer to the pot used in this cooking method, which is characterized by eating while cooking, or the pot itself has a heat preservation effect, so that when eating, the food is still steaming and the soup is integrated.

There is a hot pot known for its "numbing, spicy and hot" properties, which is a southern style hot pot.

Northern style hot pot and new style hot pot are mainly represented by mutton-boiled mutton.

Hot pot is not only a delicacy but also contains the connotation of food culture, adding elegance to people's taste. When eating hot pot, men, women, old and young, relatives and friends gather around the steaming hot pot to chat, raise chopsticks and eat, filled with warmth and enthusiasm.

The harmonious atmosphere is suitable for the traditional Chinese culture of family reunion.

3. Dumplings Dumplings are traditional food in northern China. Dumplings originated from ancient slots.

Dumplings, formerly known as "Jiao Er", were first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, Henan, my country. They have been used as medicine for more than 1,800 years.

There is a folk saying called "Donghan and Xiaohan, eat dumplings to celebrate the New Year" dumplings.

In China, it is not only a kind of delicacy, but also contains Chinese national culture.

It is a daily delicious snack in every household, and it is also a must-have food on New Year’s Eve, expressing people’s yearning and demands for a better life.

4. Lanzhou Handmade Noodles Lanzhou Beef Ramen, also known as Lanzhou Clear Soup Beef Ramen, is one of the "Top Ten Noodles in China" and a snack in Lanzhou, Gansu Province.

Generally, fresh high-gluten flour should be selected. Only fresh high-gluten flour with high protein content can ensure the success of ramen making.

The characteristics of Lanzhou Ramen are "one clear, two white, three red, four green and five yellow", one clear (clear soup), two white (white radish), three red (red chili oil), four green (green coriander and garlic sprouts) and five yellow (bright yellow noodles).

It has won praise from customers in China and even around the world for its unique flavor of "the soup is clear, the meat is fragrant and the noodles are fine".

5. Steamed Bun Xiaolongbao originated from the soup dumplings in Kaifeng, the capital of the Northern Song Dynasty. It was inherited, developed and evolved in the south of the Yangtze River during the Southern Song Dynasty.

It is a famous Jiangnan traditional snack in the area south of the Yangtze River.

Xiaolongbao has its own characteristics in various places, such as Changzhou is fresh, Wuxi is sweet, and Suzhou is delicious.

But they all have the same characteristics such as thin skin, sufficient marinade, fresh fragrance and delicious taste.

And it has also been spread in Kaifeng, Tianjin and other places.

Changzhou, Wuxi, Suzhou, Shanghai, Nanjing, Hangzhou, Wuhu and other places in the Jiangnan area all have a long history of cooking Xiaolongbao.