1. Lion head (name of dish in Huaiyang cuisine)? Lion head is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China.

Legend has it that the making of lion head began in the Sui Dynasty. When Emperor Yang of the Sui Dynasty was traveling, the chef made squirrel mandarin fish, money shrimp cakes, ivory chicken strips and other dishes based on the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill.

Sunflower chopped pork four dishes.

It is said that the original name was sunflower chopped meat and sunflower meatballs. Wei Juyuan, the chef of Duke Wei Zhi of the State of Xi in the Tang Dynasty, made four famous dishes: squirrel mandarin fish, golden shrimp cakes, ivory chicken strips and sunflower chopped meat, which impressed the guests.

The meat was renamed Lion's Head.

This dish has a soft, waxy and creamy texture, healthy and nutritious.

2. Kung Pao Chicken (a traditional famous dish in Sichuan, Shandong, Beijing and Guizhou, China)? Kung Pao Chicken (Kung Pao Chicken) is a special traditional dish famous at home and abroad. It is widely used in Shandong cuisine, Sichuan cuisine and Guizhou cuisine.

They are all included in, and their raw materials and methods are different.

The origin of this dish is related to the stir-fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken.

It has been passed down to this day, and this dish is also classified as a Beijing palace dish.

Later, Kung Pao Chicken also spread abroad.

Kung Pao Chicken is made of chicken as the main ingredient, with peanuts, peppers and other auxiliary ingredients; it is red but not spicy, hot but not strong, spicy and spicy, and the meat is smooth and crispy; its entrance is spicy and the chicken is tender

Can be paired with the crunchiness of peanuts.

3. Dongpo Pork (a Zhejiang cuisine dish made with pork as the main ingredient) Dongpo Pork, also known as rolled pork and braised pork, is a traditional famous dish of the Han people in the Jiangnan area. It belongs to Zhejiang cuisine and uses pork as the main ingredient.

The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork. The finished dishes are all neatly arranged mahjong pieces. They are translucent red and the color is like agate. Pick up a piece and taste it. It will be soft.

Not rotten, fat but not greasy.

4. Osmanthus cake? Osmanthus cake has a history of more than 300 years. It is a delicious pastry made from glutinous rice flour, sugar and honeyed osmanthus. It is a traditional snack with Chinese characteristics.

It has a long history, is delicious and refreshing, is simple to make, and has a variety of varieties to meet people's various needs for taste.

And it has beautiful historical legends, which adds to the historical value of osmanthus cake.

5. Horseshoe Cake Horseshoe cake is a traditional dessert snack in Guangzhou City, Guangdong Province, Fuzhou City, Fujian Province, and Nanning City, Guangxi Zhuang Autonomous Region. It is said to have originated in the Tang Dynasty. It is steamed by mixing sugar water with water chestnut powder or sweet potato powder.

become.

Water chestnut, also known as horseshoe in Cantonese and Fujian, hence the name.

It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste.

The water chestnut cake has a sweet taste and melts in your mouth.

Its taste makes water chestnut cake very prominent in Cantonese cuisine.