Special cuisine is an indispensable part of China's diet and has become one of the main contents of China's diet life. Every region in China has its own unique cuisine, which is called local specialty cuisine. This kind of delicious food is already a local food culture, and it is not just a matter of filling the stomach between meals and pursuing the level of not being hungry. Local snacks is usually regarded as a local business card to attract people from all over the world to taste. Special cuisine is based on local materials, and food generally has local characteristics, which can usually highlight the local material and social life. Today, Xiaobian took stock of representative food snacks from all over the country

Beijing: Beijing Roast Duck

Beijing Roast Duck (also known as Beiping Roast Duck) is a world-famous Beijing dish, which is made of high-quality meat Beijing Duck. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. Quanjude's hanging roast duck and cheap square's stewing roast duck are the most famous. It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy. Slightly yellow in color, soft and fragrant, it is used for wrapping other vegetarian foods, and is a common pastry for banquets, and it is also a home-cooked snack. It was spread to Europe and America a hundred years ago, and it was a blockbuster after breeding.

Hebei: Donkey Meat Burning

Donkey Meat Burning is a famous Han snack popular in North China. It originated in Baoding, the ancient city of Hebei Province, and is widely spread in the Central Hebei Plain. Caohe area in xushui county, north of Baoding, has the longest history. When cooked donkey meat is put into the fire, it tastes crisp, and the donkey meat is fat but not greasy, with a mellow aftertaste. The burning of donkey meat has become an important part of Baoding's long-standing food culture. Donkey meat is stewed with fire and then with warm fire, with nearly 2 kinds of seasonings. It takes a long time to cook, is thoroughly cooked, has ruddy color, is fragrant but not firewood, and has a long fragrance, softness and palatability. According to medical books, donkey meat nourishes blood, nourishes qi and deficiency, donkey-hide gelatin nourishes yin and nourishes blood, nourishes lung and moistens dryness. It can be seen that donkey meat not only tastes delicious, but also has health care function. Modern medical research shows that donkey meat is a low-fat and high-protein food with high calcium, phosphorus and iron content.

Shanxi: oily meat

The main ingredients of oily meat are pork tenderloin and winter bamboo shoots, which are the most famous traditional dishes of the Han nationality in Shanxi Province. It originated in the Ming Dynasty and was originally a famous dish in the government. Later, it spread to the people in Taiyuan and then gradually spread to other parts of Shanxi. A dish of oily meat is famous for its heat transfer by oil, and the temperature is the most important and the key to success. Shanxi oily meat is said to be the golden dish of the first national cooking competition.

Tianjin: jumping carp

jumping carp is a traditional dish, belonging to Tianjin cuisine. Fried live carp with scales. It is named because the fish shape is like struggling and jumping in the net after it is cooked. It is characterized by crisp scales, fresh and tender meat, and great acidity and sweetness. Especially when the hot marinade is poured on the table, it is steaming and fragrant, and the hot fish absorbs heat juice and squeaks endlessly, which makes the sight, hearing, smell and taste excellent, especially adding interest to food.

Heilongjiang: Pot-wrapped meat

Pot-wrapped meat is a northeast flavor dish, and its main seasonings are shredded ginger, shredded onion and coriander. That is, slice the pork tenderloin, marinate it, wrap it in deep-fried pulp, fry it in the pan until golden brown, pick it up, and then stir-fry it in the pan to thicken it. The dish is golden in color and sweet and sour in taste. On June 6, 214, "pot-wrapped meat" appeared in three Q versions: Chef Zheng, Du Daotai and Vasily. Pork tenderloin is rich in high-quality protein, fat, vitamins, etc. required by human growth and development, and its meat is tender and easy to digest.

Inner Mongolia: Hand-grilled mutton

After the mutton is slaughtered, it is peeled, its internal organs are taken out, its hooves are turned off, then it is cut into several pieces, put into a pot, and boiled with clear water until it is 7-8% cooked. Eat with your hands, or eat with a Mongolian knife. It is one of the classic Mongolian cuisines. Fresh and delicious mutton will make you feel the delicacy of Tibetan cuisines.

Liaoning: Pork stewed vermicelli

This dish is one of the representatives of Northeast cuisine, with distinctive flavor in Northeast China, which is deeply loved by people in North and South China. Pork stewed vermicelli is the first stew of the "four great stews in Northeast China". The jingle: Pork stewed vermicelli makes the wild wolf howl. Due to the vast territory and large population in Northeast China. In addition, although they are all in the northeast, there are also regional differences.

Jilin: Steamed white fish

Steamed white fish belongs to the northeast cuisine, which can regulate various functions of the body after eating. The choice must be live fish, which is salty and fresh, colorful, white, tender and delicious, and the soup is light. Remember not to eat with jujube and jujube. This dish is rich in various nutrients, including protein, fat, iron, vitamins, calcium and magnesium.

Shanghai: Braised pork

Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skill of braised pork is mainly casserole, and its taste is sweet. Braised pork is a very famous local dish, which fully embodies the characteristics of the local dish "thick oil red sauce" Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think it is hard and hard to chew, and some people think it is greasy and hard to swallow. However, this dish, braised pork, has five layers of meat. After making it, it is delicious and can't be described in words. It is a classic dish in Chinese cuisine, and this dish is "braised pork".

Jiangsu: Braised lion's head

Braised lion's head, also known as Four Joy Meetballs, is a nutritious and delicious dish, which is a common dish at family gatherings. This is a piece of fat and thin meat, ruddy and shiny, with green vegetables, bright colors and tangy fragrance.

Anhui: Huangshan Stinkfish

Stinky fish is a famous traditional dish of the Han nationality in Huizhou, Anhui Province, and one of the representatives of Huizhou cuisine, which is popular in six counties of Huizhou. People who meet for the first time are afraid to eat chopsticks, because the smelly smell of mandarin fish makes people a little worried. In fact, you don't have to worry at all. This is by no means the peculiar smell of the dish. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that its taste is so delicious. This is the famous dish of Huizhou, Stinkfish.

Zhejiang: West Lake Vinegar Fish

West Lake Vinegar Fish is a famous dish in Hangzhou, belonging to Zhejiang cuisine. Also known as "uncle and sister-in-law pass on treasures", it is said that sister-in-law cooked a bowl of fish with sugar and vinegar for her brother-in-law in ancient times. Choose grass carp with moderate posture, it is best to blanch it in clear water first, and master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored.

Fujian: Buddha leaping wall

Buddha leaping wall, also known as "Mantanxiang" and "Fushouquan", is the chief famous dish in Fuzhou and belongs to Fujian cuisine. With a history of more than 1 years, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant. More than a hundred years have passed, and after the improvement of several generations of famous chefs, today's main ingredients of the Buddha's Leaping Wall are "shark's fin, abalone, sea cucumber, scallop, turtle skirt, fish belly, fish lips, deer tendon, pigeon eggs, flower mushrooms, pig's belly head, duck Jane, etc., including the delicacies that run in the sky, swim in the water and grow on the mountains, with a variety of seasonings and domestic old hens.

Jiangxi: Steamed pork with rice flour

Steamed pork with rice flour is one of the traditional dishes of the Han nationality widely popular in Jiangxi, south of China. It is made of pork belly with skin, rice flour and other seasonings. Steamed pork is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, rice flour is oily and full of five flavors.

Henan: Baked noodles with soft fried fish in sweet and sour sauce

Baked noodles with soft fried fish in sweet and sour sauce is a characteristic traditional dish in Kaifeng, belonging to Henan cuisine. It is made of two famous dishes, sweet and sour fried fish and baked noodles. Sweet and sour fried fish has a long history. According to Tokyo-Dream of China, it was popular in Tokyo market in the Northern Song Dynasty. It uses carp, especially the Yellow River carp, as the top grade raw material. After preliminary processing, it uses a bevel knife to break both sides of the fish into corrugated patterns and fry them thoroughly in a hot oil pan. Then add appropriate amount of sugar, balsamic vinegar, Jiang Mo, cooking wine, salt and other condiments, add boiling water, add running water, bake the juice with oil, until the oil and sweet and sour juice are completely blended, add fried fish and pour the sauce. Its color is bordeaux, fresh and fragrant, sweet and sour, and slightly salty in acid. Baked noodles are also called Longxu Noodles.

Shandong: jiuzhuan large intestine

jiuzhuan large intestine is one of the traditional famous dishes of Han nationality in Shandong, belonging to Shandong cuisine. In the early years of Guangxu in Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan was the first to name it "Braised large intestine", and after many improvements, the taste of braised large intestine was further improved. Many famous people prepare a dish of "Braised large intestine" when they hold a banquet in this store. After eating this dish, some literati felt that it was really different and had a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulously as Taoist "Nine Refined Elixirs", they renamed it "Nine Turn Large Intestines". The dish is ruddy in color, soft and tender in large intestine, salty, sweet, sour and spicy, fresh and fragrant, fat but not greasy, and can be eaten for a long time.

Hubei: mian yang Sanzheng

mian yang Sanzheng is one of the traditional famous dishes of the Han nationality in mian yang (now Xiantao City), Hubei Province, belonging to Hubei cuisine. This dish is tender and soft; Original flavor; Light; Soft. It is a pearl in Hubei cuisine and occupies an important place in the famous cuisines in China. People in mian yang love to eat steamed vegetables, and there is a custom of "steaming without vegetables", which is called the hometown of steamed vegetables.

Guangdong: white-cut chicken

white-cut chicken is a famous traditional dish of the Han nationality, which belongs to the most common kind of chicken dishes in Cantonese cuisine and is a kind of soaked chicken. It is characterized by its simple preparation, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is crisp and smooth, light and delicious

Hunan: Fish head with chopped pepper

Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Xiangtan. It combines the "fresh taste" of fish head and the "spicy taste" of chopped pepper, which is fat but not greasy, tender and delicious, and has a unique flavor. It is especially pointed out that the oil used in this dish is tea oil. Fish head with chopped pepper is spicy and salty, especially in Xiangtan, Hunan Province, with a unique flavor.

Guangxi: Paper-wrapped chicken

In order to pursue the authentic and authentic taste, the paper-wrapped chicken is selected as raw materials from local farmers, cut into pieces, marinated with soy sauce, ginger juice, star anise, tangerine peel, tsaoko, red Gu Mi, Gu Yue powder and other seasonings and scallions, decorated with a small amount of white wine, wrapped one by one with jade buckle paper, and then wrapped with peanut oil.

Hainan: Wenchang Chicken

Wenchang Chicken is the most famous traditional dish in Hainan. It is a delicious food that everyone who travels to Hainan must taste. Wenchang chicken is listed as one of the "four famous dishes" in Hainan, and it is a famous dish at home and abroad. Its meat is smooth and tender, its skin is thin and crisp, its fragrance is very strong, and it is fat but not greasy.

Sichuan: Husband and wife lung slices

Husband and wife lung slices are actually scalps, hearts, tongues, tripes and beef, without lungs. Pay attention to the selection of materials, elaborate production and exquisite seasoning. In order to distinguish it from other lung slices, it is called "husband and wife lung slices", which is more particular about the materials used and the quality is improving day by day. Husband and wife lung slices are red and bright in color, soft and tender in texture and spicy and fragrant in taste. The view is green and green, and the Tianjin River is undercurrent. A large celadon dish of freshly mixed lung slices was served on the table, with red oil and bright color; When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, smooth, crisp and tender, and tender.

Chongqing: Spicy Chicken

Spicy chicken is a classic traditional dish of Han nationality, named after Geleshan in Chongqing. This dish is brown, red and shiny, soft and spicy. Salty and mellow, slightly sweet.

Guizhou: fish in sour soup

fish in sour soup is a very famous hot pot dish in Guizhou cuisine (Guizhou cuisine). The main ingredients of sour soup fish are carp and sauerkraut. The taste of sour soup fish is delicious and spicy, which makes people appetite.

Yunnan: Notoginseng Steamed Chicken

Notoginseng Steamed Chicken is a unique gourmet medicinal diet in Wenshan, Yunnan, which is made by adding Notoginseng, a precious medicinal material produced in Wenshan, Yunnan, to the steamer. It not only increases the nutritional value, but also nourishes and strengthens the body, and has a certain auxiliary treatment effect on weakness, dizziness, fatigue and other diseases, and also has curative effects on coronary heart disease and neurasthenia.

Shaanxi: Chinese roujiamo

Chinese roujiamo is the abbreviation of "the meat is caught in the bun" in ancient Chinese, and it is one of the special foods of the Han nationality in Shaanxi Province, China. Mainly "Chinese hamburger with gravy" (pork) in Shaanxi and "Chinese hamburger with mutton" in Ningxia. Chinese hamburger with gravy is a famous snack in Xifu (Baoji) of Shaanxi Province and Xi 'an. The authentic posture of eating meat buns is to hold the buns horizontally and bite them from both sides. Holding the steamed bun horizontally can make the preserved meat and gravy fully immersed in the steamed bun, so as not to flow out.

Tibet: yak meat

yak meat has higher protein content than other meats, but lower fat content than other meats, and is rich in mineral elements, and its amino acid structure ratio is closer to that of human body. At the same time, this breed lives in the pollution-free alpine zone all the year round, and its meat quality is natural and healthy, which is the most ideal product for people to choose and consume meat. Yak has no labor for life, semi-wild grazing mode of living by aquatic plants, primitive and natural growth process, and a large number of valuable Chinese herbal medicines such as Cordyceps and Fritillaria are ingested throughout its life, which makes yak meat tender and delicious.

Qinghai: mutton fried noodles

Qinghai mutton fried noodles is a delicious food, with good taste and simple preparation. The main materials are flour, quick-frozen mutton rolls and Chinese cabbage. According to everyone's taste, add some condiments such as Chili sauce or vinegar, which is more delicious. It is characterized by delicious taste, smoothness, palatability, rich nutrition and easy digestion, and is suitable for all ages.

Xinjiang: saute spicy chicken

saute spicy chicken is a famous dish in Xinjiang, which is mainly made of chicken pieces and potato pieces and cooked with belt noodles. The dishes are brightly colored, including smooth and spicy chicken and soft and sweet potatoes. They are spicy and fragrant, coarse and fine, and economical. They are good for friends and relatives to eat.

Gansu: Lamb meat in Hexi Corridor

Lamb meat has a long history of cooking, and Zhangye yellow wine, a traditional wine, is reused. The dish is soft and rotten, ruddy, shiny and fragrant. Hexi lamb "is a famous delicacy and winter food supplement in Gansu Province, which is popular in the stir-fried places of Hexi lamb in northwest China. Throughout the ages, people often equate lamb with wine as a tonic food."

Ningxia: Steamed lamb

Steamed lamb is a famous snack, which is popular in Tongxin and Haiyuan, and is made in many restaurants. Steamed lamb meat is soft and tender, with strong onion flavor.

Hong Kong: Barbecued pork

Barbecued pork belongs to Cantonese cuisine and is one of Guangdong flavors. The main ingredient is pork tenderloin, and the main cooking technology is barbecue. The finished product is red and bright, and the meat is tender and delicious.

Macao: Ma Jiexiu

Ma Jiexiu, from Portuguese-speaking Bacalhau, is salted cod and is the main ingredient of many Australian-Portuguese cuisines. Many tea restaurants offer Ma Jiexiu dishes, and the more famous dishes are Western? H Ma Jiexiu, fried potato slices Ma Jiexiu, etc.

Taiwan Province: Three cups of chicken

Three cups of chicken is a famous traditional dish in Jiangxi, which belongs to Yuanzhou cuisine of Jiangxi cuisine. Because it does not put soup when cooking, it only uses one cup of rice wine, one cup of lard and one cup of soy sauce, so it is named three cups of chicken. This dish is red in color and sauce, original, mellow and attractive, and is suitable for wine and rice. When it spread to Taiwan Province, it became a table-top three-cup chicken by slightly changing the seasoning. The biggest feature of the table-top three-cup chicken is that it added vanilla basil.

As sons and daughters of China, it is our nature to love food. Since ancient times, there have been many delicious foods in China, and we still have a lot of research on this aspect. Many things can be made into different patterns by us. I wonder if you like what Xiaobian introduced to you today? I believe you will like it, remember to pay attention to Xiaobian, and then Xiaobian can provide you with more food information.