1 Beijing Roast Duck
Beijing Roast Duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck is recorded in the "Food Collection", which was a famous court dish at that time. The raw material is high-quality meat duck, which is baked with fruit trees and charcoal fire. It is ruddy in color, fat but not greasy, crisp outside and tender inside.
2. Sweet and Sour Mandarin Fish
This dish is full of color and flavor, and what is more interesting is the sound. When fried mandarin fish like "squirrel" is served on the table, it is immediately poured with steaming gravy, which squeaks like a real squirrel.
3. Boiled cabbage
This dish is made of carefully selected cabbage hearts and boiled clear soup. It looks unpretentious, but it shows the skill of making soup. After cooking, the soup is light and elegant, crystal clear; The dishes are light green, gorgeous in shape and clear and vivid when viewed; Elegant smell is fragrant; The food is tender and dreary, and it tastes abnormal.
4. Vince tofu
Siwen tofu originated in Yangzhou, Jiangsu Province, which is a famous traditional dish in Jiangsu Province and belongs to Huaiyang cuisine. This dish has a long history, strict selection of materials, fine knife work and tender and mellow taste.
5. Buddha jumps over the wall
Buddha jumping wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon of ox, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and slowly stewing. After the dishes are finished, they are soft and moist, full of meat flavor, but not greasy and delicious.
6.lion's head
Lion head, formerly known as sunflower chop meat and sunflower meatballs, is a traditional dish in Huaiyang cuisine in China. The lion's head is made of 60% fat meat and 40% lean meat, and the ingredients include onions, ginger and eggs. Made into fist-sized meatballs, which can be steamed and braised, fat but not greasy.
7, white-cut chicken
Boiled chicken is a national specialty dish in China, which originated in Guangdong and can be found everywhere in southern dishes. Beautiful appearance, yellow skin and white meat, fat and tender, extremely delicious, very delicious. The meat is white with butter, with the smell of scallion oil, and the scallions are decorated with flowers. It is served with ginger and soy sauce, which keeps the chicken delicious and original, and has a unique flavor.
8. kung pao chicken
The origin of this dish is related to the diced chicken with soy sauce in Shandong cuisine and the diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad. Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories.
9.pigeons
In 1980s, at the opening banquet of Zhongshan Hot Spring Hotel, the red-hot Shi Qi squab left a deep impression on all the guests. From 65438 to 0994, the chef of Zhongshan Hot Spring Hotel went to Beijing Diaoyutai State Guesthouse to cook Shi Qi squab for foreign guests, and Shi Qi squab flew to the "State Banquet", which became a much-told story of Zhongshan Cantonese cuisine. This kind of squab is famous for its huge body and tender meat, and its chest is very thick. There are many cooking methods.
10, Dongpo meat
Dongpo meat, also known as boiled meat and braised pork, is a traditional dish of Han nationality in the south of the Yangtze River. It belongs to Zhejiang cuisine. The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dishes are neatly packed mahjong pieces with bright red and agate colors. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.