Beijing roast duck is known as "delicious in the world". It is famous for its red color, tender meat, mellow taste, fat but not greasy.

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2. Tianjin's representative dish: pot collapse and loin.

Pork tenderloin is made of pork tenderloin with Huang Liang color, fresh and tender, salty and delicious.

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3. Hebei representative dish: roasted donkey meat

Donkey fire is a famous snack popular in North China, which originated in Baoding City, Hebei Province. That is, the cooked donkey meat is eaten in the fire, the taste of the fire is crisp, the donkey meat is fat but not greasy, and the aftertaste is mellow.

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4. Shanxi's representative dish: spilled meat in oil.

At first, it was a famous official dish. Later, it spread to Taiyuan and gradually spread in Shanxi. This dish is characterized by golden and bright color, salty taste and little vinegar taste, soft texture outside and tender inside, moderate juice transparency and a little bright oil.

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5. The representative dish of Inner Mongolia: Hand-grabbed mutton.

"Hand-grilled meat" refers to grabbing mutton by hand, which is a red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". According to the habits of herders, braised pork is usually used for dinner.

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6. The representative dish of Heilongjiang: pot-wrapped meat.

The finished dish is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer and stimulates appetite.

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7. Jilin representative dish: steamed white fish

Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain visiting relatives and friends. Later, after painstaking cooking, the famous dish steamed Songhua River white fish was finally made and served at the banquet. In the Qing Dynasty, the white fish in the Songhua River was once listed as a tribute.

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8. Liaoning representative dish: pork stewed vermicelli.

This dish is Sichuan cuisine and Northeast cuisine, which originated in Sichuan. In the Tang Dynasty, Xue Guiren liked Sichuan cuisine very much. After he was sent to the northeast, he also brought Sichuan cuisine to the northeast and developed it into northeast cuisine according to the local style.

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9. Shanghai representative dish: braised pork.

The raw material of braised pork is pork with five flowers and three layers. After making, it tastes delicious and can't be described in words. Fat but not greasy, it can be called a classic dish in Chinese cuisine.

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10, Jiangsu representative dish: stewed lion head.

Braised lion's head is a dish that China people often eat on holidays. It is fat and thin, ruddy and shiny, with green vegetables. It is also called Four Joy Meetballs, which means good luck.

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1 1, Zhejiang representative dish: West Lake vinegar fish.

This dish uses the West Lake sole as the raw material. Before cooking, it usually goes hungry in a fish cage for a day or two to excrete impurities in the intestine and remove the earthy smell. The finished dish tastes fresh, sweet and sour, and has crab flavor.

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12, Anhui representative dish: Huangshan stinky mandarin fish.

At that time, a Huizhou businessman went home to visit relatives by boat. Because of the long distance and hot weather, the mandarin fish he carried was not well preserved and smelled bad. His wife didn't want to throw it away, so she treated it with thick oil red sauce. I didn't expect to get the right number. It was delicious.