Food, literally means delicious food. Chinese food culture can be classified from multiple perspectives such as era and techniques, region and economy, food and tableware, consumption and level, folk customs and functions, etc., showing different cultural tastes and embodying

provide different use values.

Chinese cooking not only has exquisite skills, but also has a tradition of paying attention to the aesthetics of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food.

Let’s take a look at the top 10 delicacies that have been popular in my country for hundreds of years and still exist today. Let’s see which ones you have tried.

1. Guangdong Dongjiang Salt Baked Chicken Dongjiang Salt Baked Chicken is a signature Hakka dish. The main ingredient is chicken, and the main cooking technique is salt baking.

The salt-baked chicken is made in a unique way, with rich flavor, smooth skin and smooth meat. It is served with ginger oil and salt, and has an excellent flavor.

It is slightly yellow in color, crispy in skin, tender in meat, fragrant in bones and meat, and has an attractive flavor. It is a commonly used delicacy at banquets.

More than 300 years ago, in some salt fields along the coast of Dongjiang area, some people wrapped cooked chicken in gauze paper and put it in piles of salt to marinate and store it. This kind of chicken was delicious and had a unique flavor.

Since this dish originated in the Dongjiang River Basin, it is called "Dongjiang Salt Baked Chicken".

Today, this dish has become one of the famous "three treasures of food" in Huizhou, Guangdong.

2. Shandong Baozi Pork Baozi Pork is one of the famous Chinese snacks and a very unique snack in the Huaihai region.

According to traditional Shandong cuisine recipes, as early as the Qing Dynasty, it was popular in Shandong that pork belly was tied with straw ropes and stewed in soy sauce. The flavor melts in the mouth, and is fragrant but not greasy.

It is spread in northern Jiangsu and southern Shandong, namely Xuzhou, Jinan, Jining, Heze, Zaozhuang and Linyi. Similar dishes include Jining's jerky rice and other Shandong dishes.

During the Sui Dynasty, a famous chef selected pork with skin, stewed it in a jar, and seasoned it with secret soy sauce. The stewed meat was not greasy, not lean, bright in color, mellow in the mouth, and reasonably priced. It was deeply loved by the people.

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This approach combined with the legend of Liu Guan and Zhang's sworn brotherhood has become today's meat.

3. Henan Bianjing Roast Duck Bianjing Roast Duck is a dish, also known as (Tokyo Roast Duck). The main raw materials include stuffed duck, honey, Beijing winter vegetables, etc.

This dish is a characteristic traditional dish in Kaifeng, Henan, and one of the top ten famous dishes in Henan cuisine. It has a long history from the Northern Song Dynasty to this day.

Bianjing roast duck has crispy skin, tender and fragrant meat, and persimmon red color.

It can be consumed by people who have heat in the body and those who are physically weak or cold.

The duck selected is large with thin skin, tender and plump, making the roasted duck ruddy in color, crispy in skin, tender in meat, plump and mellow, and fat but not greasy. In the end, Bianjing Roast Duck became a treasure at Kaifeng banquets.

4. Sichuan Kung Pao Chicken Kung Pao Chicken was founded by a resident of Sichuan. It was later improved and promoted by Ding Baozhen, Governor of Sichuan in the Qing Dynasty. It has been passed down to this day. This dish is also classified as a Beijing palace dish.

Later, Kung Pao Chicken also spread abroad.

It is cooked with chicken as the main ingredient and supplementary ingredients such as peanuts, cucumbers, and peppers.

Red but not spicy, spicy but not strong, spicy and spicy, and the meat is smooth and crispy.

Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts.

Ding Baozhen died in office in the eleventh year of Guangxu's reign. In recognition of his achievements, the Qing government posthumously awarded him the title of "Prince Taibao".

As mentioned above, "Prince Taibao" is one of the "Kung Pao", so in memory of Ding Baozhen, the dish he invented was named "Kung Pao Chicken".

5. Maoshan Laoge in Zhenjiang, Jiangsu Zhenjiang Maoshan Laoge is a famous specialty snack in Jiangsu. It is named after Maoshan. Maoshan is located in Jurong and is a famous Taoist holy land with a good ecological and tourism environment. It has been used to raise food since ancient times.

It is famous for goose pickling. It uses local grass geese as raw materials and is carefully developed on the basis of a century-old traditional pickling. It is scientifically developed based on scientific research institutions. The product has been evaluated by experts and professors and unanimously believes that the meat is fresh and tender, has a good taste and a unique flavor.

It has successfully passed the Jiangsu Province Science and Technology Achievements Appraisal and won the gold medal at the 7th Jiangsu Province Food Expo.

6. Hebei Jinfeng Braised Chicken "Jinfeng Braised Chicken" first started in 1908, when a Hui couple named Ma Hongchang opened a Majia chicken shop in Daqiao Street, Shijiazhuang. The braised chicken they cooked had a unique flavor.

Although the shop was small at that time, the business was extremely prosperous. Whenever the steaming braised chicken was served, the shop was always crowded with customers.

Because demand exceeds supply every day, customers who arrive late often cannot buy it.

In the early 1980s, the operators of Majia Chicken designed "Jinfeng" as a trademark, and officially registered the trademark of Jinfeng Braised Chicken in 1984.

7. Hunan Zilongjun Jar Pork Zilongjun Jar Pork is a traditional famous dish in Chenzhou, Hunan, and belongs to Hunan cuisine.

It is said that General Zhao Zilong, a famous general of the Three Kingdoms, planned to seize Guiyang County. During his period of garrison in Guiyang County, he managed the army well and cared for the people. The army did not disturb the people and was supported by the people. The people called Guiyang County Zilong County.

In order to express their love for General Zhao Zilong, local people put pork rinds and pork belly into Fangyuan Wuzhao chili sauce jars, marinated them for several months using traditional folk techniques, and then presented them to General Zilong with wine and meals.

Fragrant and spicy, with a long aftertaste.

General Zilong was reluctant to give it to his lord Liu Bei, so he gave it to his lord Liu Bei. After eating it, Liu Bei had a great appetite and praised it endlessly, so he immediately named it "Zilong County Jar Meat".

Zilong County Jar Meat got its name from this, and it has been passed down to this day.

8. Anhui Yipin Hotpot Yipin Hotpot is a special traditional delicacy often eaten in the mountainous areas of Huizhou in winter. It belongs to the hot pot category.

According to legend, this dish was created by Yu, the first-grade wife of Bi Qiang, the "Four Ministers" of Shitai County in the Ming Dynasty.