1. Beijing 1. Peking Roast Duck Peking duck is a famous Beijing dish with world-renowned reputation. It uses high-quality meat duck, Peking duck, grilled over charcoal fire with fruit wood. It has a ruddy color and fat but not greasy meat.

Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is the representative of both schools.

It is famous at home and abroad for its red color, tender meat, mellow taste, fat but not greasy, and is known as "the world's delicacy".

2. Pea yellow pea yellow is a seasonal product in spring and summer in Beijing.

Peas are good for urinating, quenching thirst, calming middle and lower qi, relieving sores, anti-inflammatory, removing summer heat, and have the effects of lowering blood pressure, removing fat, and losing weight.

Originally a folk snack, it was later introduced to the palace.

Qinggong's pea yellow is made from high-quality white peas. The finished product is light yellow in color, delicate and pure, melts in the mouth, and tastes sweet, cool and refreshing.

Cixi is famous for her fondness for food.

The preparation method is to grind peas, peel them, wash them, boil them, stir-fry them with sugar, coagulate them and cut them into pieces.

The traditional method also embeds red date meat.

The most famous one is made by Fangshan Restaurant.

3. Three non-stick and three non-stick, also known as sweet-scented osmanthus eggs, are one of the traditional snacks of the Han people. They are stir-fried with eggs, starch, sugar and water.

Not only is it golden in color and luscious in taste, but even more amazing is that it does not stick to plates, chopsticks, or teeth, which is why it is called the "three non-sticks."

4. It is like a traditional Muslim dish made of sweet noodle sauce and wet starch slurry to make lamb tenderloin slices, and stir-fry in peanut oil until white.

Use sesame oil to stir-fry, and add the gravy mixed with ginger, sugar, vinegar, Shaoxing wine, white sugar, and wet starch. Stir quickly to coat the tenderloin with the gravy, and drizzle with sesame oil. Serve.

This dish is shaped like preserved apricots, red in sauce, soft and sweet and sour like honey.

5. "Sandan" is a part of the stomach of cattle and sheep. It is a special muscle fiber with a crisp and tender texture, a special umami taste and is easy to digest.

Take 250 grams of dandelion, blanch, peel, and simmer over low heat to remove oil and impurities, cut into strips, and cook.

Then stir-fry it with Jiyouwang, add coriander segments, clear soup, seasonings, and drizzle with sesame oil and serve.

Crisp, tender and fresh, with a rich coriander flavor, refreshing and not greasy.

2. Liaoning 1. Fried frog legs. This dish is crispy on the outside and tender on the inside. The crispy skin and the tender frog meat are fragrant. It is a Northeastern dish that children like very much.

And because frogs are rich in nutrients and are also very popular among the elderly, fried frog legs have become a famous Heilongjiang dish suitable for all ages.

Features: Charred on the outside, tender on the inside, delicious and nutritious.

2. Chicken stewed with mushrooms Chicken stewed with mushrooms is a famous Northeastern dish, which is stewed with dried mushrooms, chicken and vermicelli.

It is best to use wild hazel mushrooms for stewed chicken, the kind with thin stems and thin umbrellas. Hazel mushrooms can bring out the fresh fragrance of chicken to the greatest extent. They are a veritable mountain delicacy and one of the few Northeastern dishes that can be developed into a high-end one.

One of the most delicious home-cooked dishes.

3. Korean cold noodles. Cold noodles are both refreshing and fragrant, as well as sweet and fresh.

Therefore, Korean people not only like to eat cold noodles in the hot summer, but also like to eat cold noodles in the cold winter.

Now, in addition to Yanbian Korean Autonomous Prefecture, there are Korean cold noodle restaurants in Beijing, Shenyang, Harbin, Changchun and other large and medium-sized cities.

In the past, Koreans would eat cold noodles at noon on the fourth day of the first lunar month or on their birthdays. According to folklore, if you eat long, thin cold noodles on this day, you will live a long life and be blessed with great fortune. Therefore, cold noodles are also called "longevity."

noodle".

4. Rose shortbread Rose shortbread is a snack in Mudanjiang City, Heilongjiang. It is baked with flour, sugar and other bases.

It has the characteristics of sweet and crispy and strong floral aroma.

The preparation method is to take 200 grams of fried and crushed sesame seeds, add 1000 grams of sugar, 500 grams of flour, 200 grams of rose sauce, and 100 grams of cooking oil, and mix well to form a rose filling.

Take 2750g of flour, 200g of soybean oil and 1150g of water and mix into a soft and hard water-oil dough; take 1500g of flour and 750g of oil and mix into a shortbread dough.

First, knead the water-oil dough evenly and roll it into a rectangle with thin edges and medium thickness. Then place the rectangular pastry dough on the water-oil surface, press it flat with your hands, roll it out thinly and roll it into a small dough, wrap it in the filling center, and then roll it out.

Bake the round cake in the oven until golden brown.

5. Harbin Red Sausage Harbin Red Sausage, transliterated into Russian as "Lidos", "Lidos" and Harbin Red Sausage are the same concept.

Many Harbin people call Harbin red sausage "Ridos red sausage", and some people like to use the abbreviation of "Harbin red sausage".

Harbin red sausage has rigorous material selection, sophisticated formula, fine processing and unique ingenuity.

First of all, high-quality pure green pork or beef from the cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added. It is carefully made through European traditional techniques such as pickling, stuffing, enema, boiling and smoking.

3. Hebei 1. Yutu Lotus Leaf Chicken Yutu Lotus Leaf Chicken was originally called Huaji. After it was introduced to Chengde, it was refined by using Chengde's unique Ligong loess, Rehe spring water and lotus leaves in the lake as raw materials, so it got its name.

"Rooted Lotus Leaf Chicken".

The Yutu Lotus Leaf Chicken is delicious, especially the unique and light fragrance of lotus leaves, which will whet your appetite and leave you with a long aftertaste.