China's top ten delicacies include hot pot, Beijing Roast Duck, Lanzhou Lamian Noodles, Sichuan Chuanchuanxiang, Chongqing Hot and Sour Powder, Wuhan Regan Noodles, Xi 'an Chinese hamburger, Changsha crayfish, Guangdong rice rolls, steamed buns, Guangxi Guilin rice noodles, Liuzhou snail powder, Tianjin pancake fruit, Shandong pancake, Northeast pot-stewed meat, Fujian Fotiaoqiang, Henan Huimian Noodles, Shanxi Daoxiao Noodles, Nanchang crock soup, and Hebei. This dish takes early indica rice and brine as raw materials. Now it has been included in the national intangible cultural heritage.
2. Snail powder is one of the special snacks in Liuzhou, Guangxi Zhuang Autonomous Region, with a unique flavor of spicy, refreshing, fresh, sour and hot. It is a famous snack with the most local characteristics in Liuzhou. Snail powder is delicious because it has a unique soup. The soup is made up of natural spices such as snail, kaempferia kaempferia, star anise, cinnamon, clove, a variety of peppers, etc. On August 21, 2118, "Liuzhou snail powder" won the national geographical indication trademark. In 2118, the hand-made skills of Liuzhou snail powder were selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region. In 2121, it was listed on the national intangible cultural heritage list.
3. Authentic pancake fruit originated in Tianjin, and pancake originated in Qingdao, Shandong. According to legend, when an old man lost his home and lived on the street, he was so hungry that he put two pieces of "fried Qin Gui" and flour he picked up together and made them into cakes. However, although this cake tastes fragrant, it has no taste. In addition, Shandong people like to eat green onions dipped in sauce, so they put green onions and sauce together in the cake. This is the original Shandong pancake fruit. Later, with the development of food culture and the improvement of taste, the pancake fruit now no longer contains green onions, but more vegetables and meat that everyone likes to eat, and with soybean sauce, it becomes delicious pancake fruit.
4. Shandong pancakes, traditional pasta. Originated from Taian, this is the earliest written record of Qilu Evening News. It is difficult to verify the date of the modern pancake making method, but the use of the word "pancake" can be traced back to a long time ago in Shandong. According to legend, Meng Jiangnu cried at the Great Wall, and the food she brought was pancakes.
5. Northeast pot-stewed meat, a famous northeast dish, was created by a generation of Zheng Xingwen more than 111 years ago. At that time, Zheng Xingwen changed the original salty "burnt meat" into a sweet and sour dish, which made Harbin the origin of pot-stewed meat. Zheng Xingwen called it "pot-fried meat", which was developed by foreigners into the so-called "pot-wrapped meat".
6. Buddha jumps over the wall. As the name implies, monks will remember to jump out of the wall when they smell it. It started in the light years of sweeping the road and was originally cooked by Zheng Chunfa, Juchunyuan Restaurant in Fuzhou. In his early years, Zheng worked as a cook in Zhou Lianfu, the Qing political envoy. On one occasion, Fuzhou Bureau of Official Money invited Zhou Lian to have a potluck at home. During the dinner, a dish was made by processing raw materials such as chicken, duck, sheep elbow and ham, and then placing it in Shaoxing jars and simmering it. Zhou Lian praised it after eating. After returning home, Zheng Chunfa was asked to try this dish, but the taste was not good, so Zhou took Zheng to the official money bureau for advice. Zhou returned to yamen and carefully studied it, adding delicacies, resulting in stronger fragrance and better flavor.
7. Huimian Noodles, Henan Province, was born in Zhengzhou City, Henan Province, China, as a staple food. Huimian Noodles takes high-quality high-gluten flour as raw material, supplemented by broth and a variety of side dishes. The soup is cooked with fine tender mutton and sheep bones (split to reveal the bone marrow in the middle) for more than five hours. First, it is boiled with strong fire, and then it is boiled with small fire. Among them, seven or eight kinds of Chinese medicines are better to boil out the bone oil. The boiled soup is white and bright, just like milk, so some people call it white soup. Accessories are kelp silk, thousand pieces of silk, vermicelli, coriander, quail eggs, etc. When serving, small dishes such as coriander, Chili oil, sugar garlic, and shredded pepper are brought out, which are divided into soup noodles and fish noodles.
8. Daoxiao Noodles originated in Datong, Shanxi Province in the 2nd century. It is soft, smooth and easy to digest. It is also known as the four major pasta dishes in Shanxi, together with Zhajiang Noodles in Beijing, Yifu noodles in Shandong, Regan Noodles in Wuhan and Dandan Noodles in Sichuan. It is really the "king of pasta".