1, kung pao chicken, Sichuan

Kung pao chicken is not only Sichuan cuisine, but also one of the classic dishes in China. Bao Gong came from Ding Baozhen, the prince of Guangxu period. He was an official title. Legend has it that this official is also a gourmet. After arriving in Sichuan, he has been devoted to developing all kinds of delicious food in his spare time and made a recipe for fried chicken with green onions and peppers.

2. Sichuan Mapo Tofu

Mapo tofu originated in Chenmapo, Sichuan. Mapo tofu is famous for its exquisite craftsmanship and high-quality raw materials. The cooked tofu is hot and spicy. Tofu was tender and smooth, and beef was fragrant, which made the oil pickers at that time full of praise. Therefore, Mapo tofu has become a classic representative dish in Sichuan cuisine.

3. Dongpo Meat from Jiangsu and Zhejiang Provinces

Dongpo pork was invented by Su Dongpo in Huangzhou, but the pork originally cooked by Su Dongpo was not the delicious appearance of thick oil red sauce that we see now, but the kind that pork was directly boiled in white water without adding onion and ginger. Dongpo meat today is the best in Jiangsu and Zhejiang provinces.

4. Beijing roast duck

It is no exaggeration to say that Beijing roast duck is world-famous. As one of the representative cuisines in China, Beijing Roast Duck inherits Nanjing salted duck, but it is better than Beijing Roast Duck in word of mouth. Beijing roast duck not only eats ducks, but also eats the skills of duck masters. If you can watch the master duck live, it is definitely a visual and taste enjoyment.

5. Steamed bacon in Hunan.

Steamed bacon is the annual taste of Hunan people. Hunan bacon, which is mainly smoked, pays more attention to bacon. Steamed bacon, preserved fish, preserved chicken, preserved duck and soup together, which is delicious. Because of the different flavors of cured bacon, high temperature steam makes these flavors blend together and the aroma is tangy. Therefore, the combination of bacon and steam has become the established annual dish of Hunan people.

6. Chongqing spicy chicken

Chongqing people say that spicy chicken blew the horn of Chongqing Jianghu cuisine. Chongqing spicy chicken, as a special dish in Chongqing, is naturally spicy. Although spicy chicken is found in many areas of China, there is no doubt that it is the extremely spicy Chongqing flavor that leaves a deep impression. The chicken in the frying pan is crispy on the outside and crispy on the inside. If you dare to eat spicy food, you must try it.

7. Wuchang fish in Hubei

Wuchang fish in Hubei can be said to be a necessary dish for Hubei people to entertain guests. Only by drinking Yangtze River water and eating Wuchang fish can we prove that Wuchang fish is in Hubei. Wuchang fish is mainly produced in Liangzi Lake in Jiangxia District. Because Liangzi Lake belonged to Wuchang County at that time, people called bream and bream in liangzi lake Wuchang Fish.

8. Hangzhou West Lake Vinegar Fish

West Lake vinegar fish is the most important dish in Hangzhou. Although Hangzhou is often ridiculed as a gourmet depression, the name of West Lake vinegar fish is still desirable. This dish should be grass carp with a moderate posture. Now it's boiled in water, and then poured with sweet and sour sauce prepared in advance. The whole dish is bright red, sweet and sour, and the well-made West Lake vinegar fish even smells like crabs.

9. Zhenjiang Crystal Yaorou

There is a saying in Zhenjiang that meat is not a serious dish, which means that people in Zhenjiang go to a restaurant to have tea in the morning, and the dim sum with tea is meat, plus a plate of ginger and a plate of Zhenjiang balsamic vinegar, which is a unique local morning tea.

10, Anhui Wuwei salted duck

There is a county in Anhui called Wuwei, which sounds very fairy, but the Wuwei dried salted duck produced locally can be compared with Beijing roast duck and Nanjing dried salted duck. Wuwei salted duck belongs to Anhui cuisine, and the literature records first appeared in Qing Dynasty. Duck is a kind of duck growing in Chaohu Lake, and its meat is fresh and tender.