China specialties include:

1, shredded pork with fish flavor

shredded pork with fish flavor, which is a famous dish in Sichuan. This dish is made of shredded pork tenderloin with pickled peppers, ginger, garlic, sugar and vinegar, which was created by a Sichuan cuisine chef in the Republic of China and is said to be inspired by shredded pork with pickled peppers.

2. Qingbuliang in Hainan

Qingbuliang in Hainan belongs to Hainan cuisine. As a special iced dessert popular in tropical Hainan Island, the traditional Hainan Qingbuliang is mainly made of red beans (mung beans), coix seed, peanuts, hollow powder, etc., and it becomes an authentic Hainan Qingbuliang after being cooled or added with ice cubes.

3. Pot-wrapped meat

Pot-wrapped meat (English name: Fried Pork in Scoop), formerly known as pot-fried meat, was founded by Zheng Xingwen, chef of Yin Du Xueying, Daotai Prefecture, Harbin, in Guangxu period. After cooking, it is golden in color and sweet and sour in taste. In 2122, Harbin pot-stewed meat was selected into the national "Landmark Food List".

4. Beijing Roast Duck

Roast duck is a famous dish in Beijing with world reputation, which originated in the Southern and Northern Dynasties in China. The raw materials are high-quality meat-eating ducks, which are roasted with fruit wood and charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.

5. Dongpo meat

Dongpo meat is also known as rolled meat and braised pork. It is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong pieces, bright red, agate-like, soft but not rotten, fat but not greasy.