The four famous dishes in China are: Xishi Tongue, Princess Chicken, The Story Of Diu Sim Tofu and Zhaojun Duck.

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1. Introduction of Xishi Tongue:

Xishi Tongue, a soup made of seafood, shellfish, tooth clam or sand clam, was also given the good name of Xishi Tongue. According to legend, when Emperor Xuanzong of the Tang Dynasty traveled east to Laoshan, the chef gave it to him. It can be seen that this Caicai delicacy resonates with the heart. This soup is greasy and slippery, with smooth quality and delicious taste, and is known as "the freshest in the world".

2. Introduction of Princess Chicken:

Princess Chicken, also known as Princess Chicken with Green Onion and Stewed Flying Chicken, originated from Chunchuan Restaurant in Tao Le in the late 1921s, and was created by the chef by borrowing the Peking Opera "Drunk Princess". Princess chicken is usually made by stewing chicken wings with mushrooms, mussels, tender bamboo shoots and green peppers. After the dish is finished, the color of the dish is bright, green, milky yellow, black and white match, which is pleasing to the eye, tender and fresh to eat, and fragrant.

It is reported that the imperial concubine chicken was invented by Yan Chenglin, a master of Sichuan cuisine in Tao Le Spring Restaurant, and moved to Shanghai in the second half of 1931s. Shen Zifang, a chef from Meilong Town, further improved the craft, and now it has become a pattern of Shanghai-style Sichuan cuisine with half soup and half meat.

3. Introduction of The Story Of Diu Sim Tofu:

Dried loach Tofu, also known as The Story Of Diu Sim Tofu, Tibetan Jiao in Han Palace and Yuhan Mud, is a famous dish with traditional flavor from the people, with a strong local flavor, and is made in many places in China except the western and southwestern provinces.

the firing method is to put the loach in a container, pour clean water and a little salt, feed it overnight, then pour the loach into a pot with tender tofu, heat it, let it drill randomly, and add seasonings such as chopped green onion, monosodium glutamate and ginger. This dish of tofu is white, delicious and spicy, and the soup is greasy and fragrant.

The legend of loach drilling tofu was created by Xing Wenming, a fisherman in Zhoukou. He put the little loach in a basin at home and spit out the mud. He put the lid on the pot and cooked it with ginger and garlic and tofu.

4. Introduction of Zhaojun Duck:

Zhaojun Duck is a dish cooked with vermicelli, gluten and fat duck.

It is said that Wang Zhaojun, who was born in Chu, was not used to pasta after leaving the fortress, so the chef soaked vermicelli and oil gluten together and cooked it with duck soup, which was very agreeable to Wang Zhaojun. Later, people used vermicelli, gluten and fat duck to cook a dish called "Zhaojun Duck", which has been passed down to this day.

A kind of "Zhaojun skin" named after Wang Zhaojun is also popular in northwest China. It is a stuffed skin that people eat every day in summer. Its method is to separate flour into starch and gluten, and make noodles from starch. Gluten is sliced and eaten together with spicy seasoning. It tastes sour, hot, cool, tender and delicious.

Reference: Baidu Encyclopedia _ Xi Shi She Baidu Encyclopedia _ Princess Chicken (Gourmet) Baidu Encyclopedia _ Loach Dried Tofu (The Story Of Diu Sim Tofu) Baidu Encyclopedia _ Zhaojun Duck.