With the economic development and the improvement of human living standards, eating accounts for an increasing proportion in daily life. Coupled with the stress of work, people begin to dislike dinner and favor snacks, because snacks don't have to pay attention to etiquette and can solve the hunger problem conveniently at any time. Let's take a look at the top five foods that have been popular in China for hundreds of years, and see if there are any specialties in your hometown.

Donghe Meat Pie

Donghe Meat Pie is a traditional snack in Yiwu, Zhejiang Province. It began in Jiaqing period of Qing Dynasty and was made of pork and other ingredients. It is delicious, oily but not greasy, and its color is bright. Anyone who has eaten Donghe Meat Pie will praise its unique flavor. Donghe meat pie can be eaten in Yiwu urban area and some small shops in township stalls. Donghe Meat Pie, which was named after the village because it was produced in Donghe Village, Yiwu, has now been included in the representative list of Yiwu intangible cultural heritage.

Daokou roast chicken

Daokou roast chicken has a long history, which is the inheritance of traditional food culture in China. In 1956, when Daokou Roast Chicken participated in the National Native Food Exhibition, it was rated as the first of the "Top Ten Famous Chickens" in China. We have eaten many different kinds of roast chicken, and Daokou roast chicken is especially famous and very popular. With its unique formula and dozens of Chinese herbal medicines, it tastes unique, tender and delicious, which makes people remember it endlessly after eating it.

Shandong bazi meat

Bazi meat has a long history and is said to have appeared as early as the end of the Eastern Han Dynasty. Legend has it that Liu, Guan and Zhang of the Three Kingdoms decided to become sworn brothers. Among them, Zhang Fei happened to be a butcher, and in order to celebrate the three people's sworn brothers, they created the meat. However, because we are in a special period, we can't find good ingredients, so it is a luxury to have a piece of meat. Zhang Fei put the pork in the pot and cooked it, adding some tofu casually. After the three of them had eaten this meal, it was considered as a formal oath. Because it is the meat eaten by three sworn brothers, the name of the meat comes from it.

salted duck in Nanjing, Jiangsu

salted duck is a famous specialty in Nanjing, belonging to Jinling cuisine and one of the representatives of Jinling cuisine. It is also called osmanthus duck, which has a long reputation and has a history of more than 2,5 years. Nanjing salted duck has a long history and accumulated rich production experience. The salted duck skin produced is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrance, crispness and tenderness. According to the Book of Chen, Chen Jun and the Beiqi Army fought in Zhoushan area outside the northern suburb of Jinling. Chen Jun's "everyone wrapped in rice, cooked duck with rice" and "cooked duck with rice" greatly boosted his morale, and finally beat the public with less and returned with great victory.

Guangdong Dongjiang Salt Baked Chicken

Dongjiang Salt Baked Chicken is very rich in nutrition. In ancient times, pregnant women gave birth or people who recovered from a serious illness, no matter how poor their families were. Relatives and friends always try their best to cook a salted chicken for him, and they think it will replenish their vitality. Dongjiang salted chicken has been circulated for a hundred years without decline. It has become the pride of Dongjiang and even the national cuisine. This has a lot to do with the superb cooking skills handed down from generation to generation in Dongjiang area for thousands of years. It is precisely because of the hard work and dedication of these people that the splendid Chinese food culture has emerged today.