Many traditional foods in China are very popular abroad. Here are some:

The first one: Sweet and Sour Pork

Sweet and Sour Pork is one of the classic famous dishes of Han nationality, which is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huai cuisine, and the sweet and sour pork fillet of Shandong cuisine is the most famous. The sweet and sour tenderloin is sweet and sour, which can make people have an appetite. It should not be surprising that this dish ranks first. With its sweet and sour taste and bright appearance, no one can refuse it. However, it may be because when in Rome, do as the Romans do. This dish has been improved abroad to "chicken" in sweet and sour.

the second course: kung pao chicken (English translation: Gong Bao Chicken)

kung pao chicken is a famous traditional dish with Chinese and foreign characteristics, which originated from the sauce-fried diced chicken in Shandong cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and formed a new dish-kung pao chicken, which has been passed down to this day. This dish is also classified as Beijing Palace Cuisine, which has been mentioned in the answers of respondents from different countries. In China, it is also a classic dish that many people have to order.

the third way: Mapo bean curd

Mapo bean curd is one of the traditional famous dishes of Han nationality in Sichuan province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu. This dish highlights the "spicy" characteristics of Sichuan cuisine. Mapo tofu has different practices in different areas. There may not be any cuisine that can use spicy food to the extreme like Sichuan cuisine. Naturally, there is no way to surpass western food, and foreigners can only admire it while eating.

the fourth way: wonton (English translation: Wonton Soup)

Wonton originated from a traditional folk pasta in the north of China. It is stuffed with thin-faced skin and meat, cooked in a pot, and usually eaten with soup. There is absolutely no such meticulous and refreshing practice in the pasta of western food!

the fifth way: jiaozi (English translation: Dumplings)

jiaozi originated from ancient corners. Jiaozi, formerly known as Jiaoer, was first invented by Zhang Zhongjing, a doctor in Nanyang, China, with a history of more than 1,811 years. It is a folk staple food and local snacks in China, and it is also a festival food. There is a folk saying, "It's a slight cold to eat jiaozi for the New Year. "jiaozi has always been the favorite of Chinese people, which is convenient and delicious.

Track 6: Spring rolls

Spring rolls, also known as spring cakes, spring plates and pancakes. It is a traditional food in China folk festivals, which is popular all over China, especially in Jiangnan and other places. In the south of China, we don't eat jiaozi during the Spring Festival, but eat spring rolls and sesame dumplings. And they also eat spring rolls in Zhangzhou during the Qingming Festival. Besides serving for their own families, folks often treat guests. Spring rolls have a long history and evolved from ancient spring cakes. It is reasonable that this dish was chosen by foreign friends, from which it is not difficult to see the influence of China snacks, especially Cantonese snacks, in the hearts of foreigners.

the seventh way: chow mein

chow mein is a traditional snack in China, which is popular in the north and south of the Yangtze River. In China, the main types of chow mein are: chow mein in Guangzhou, chow mein in Luohe, chow mein in Anqing, chow mein in Wuhu, chow mein in Liaoning, chow mein in Chaoshan and chow mein in Shandong. Stir-fried flour is the flour that is ground by frying corn and beans, so that it can be eaten with hot soup or stirring. After seeing its English translation, I have to admire that Guangzhou people have indeed made outstanding contributions to changing the diet of foreigners.

Track 8: Roasting duck

Roasted duck

Roasted duck is a famous food in Beijing. It is famous at home and abroad for its bright red color, tender meat, mellow taste and fat but not greasy. Flavor characteristics: slightly yellow in color, soft and fragrant, used for wrapping other vegetarian foods, commonly used for banquets and home-cooked snacks. Roast duck has a long history, which originated in the Southern and Northern Dynasties in China. At that time, roasted duck was recorded in the Record of Food Treasures. After Zhu Yuanzhang established Nanjing as the capital, the chef of Ming Palace used Nanjing's plump and fleshy lake ducks to make dishes. This is a dish that all foreigners who come to China will want to eat because of its fame and history.