Beijing representative dish: Beijing roast duck

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

picture 3

2. Tianjin's representative dish: pot-collapsed tenderloin

pot-collapsed tenderloin, which is made of pork tenderloin as the main material, is bright yellow in color, fresh and tender in mouth, salty and delicious.

picture 4

3. Representative dishes in Hebei: donkey meat on fire

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

article picture 5

4. Shanxi's representative dish: oily meat

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

article picture 6

5. representative dish of inner Mongolia: hand-grilled mutton

"hand-grilled meat" is hand-grabbed mutton, which is a kind of red food. The Mongolian people call meat red food, and the Mongolian language is "Wulanyide". According to the habits of herders, braised pork is usually used for dinner.

Picture 7

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

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

picture 8

7. Jilin's representative dish: steamed white fish

Since ancient times, fishermen on the Songhua River have treated visiting relatives and friends with boiled white fish in river water. Later, after cooking with great concentration, the famous dish steamed Songhua River white fish was finally created and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute.

Picture 9

8. Liaoning's representative dish: Pork stewed vermicelli

This dish is both Sichuan cuisine and Northeast cuisine. It originated in Sichuan. During the Tang Dynasty, Xue Rengui liked Sichuan cuisine very much. After he was sent to the Northeast, he also brought Sichuan cuisine to the Northeast and developed it into a Northeast cuisine according to the local style.

article picture 11

9. Shanghai representative dish: braised pork

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

Picture 11

11. Jiangsu representative dish: Braised lion's head

Braised lion's head is a dish often eaten in China on holidays. It is rich and thin, ruddy and shiny with green vegetables, and it is rich in alcohol and fragrance. It is also called Four Joy Meetballs, which takes its auspicious meaning.

article picture 12

11, Zhejiang representative dish: West Lake Vinegar Fish

This dish is made of West Lake Kun fish, which is usually starved in a fish cage for a day or two before cooking, so that it can excrete intestinal impurities and remove the earthy smell. The finished dish tastes fresh, sweet and sour, with crab flavor.

article picture 13

12, Anhui representative dish: Huangshan stinky mandarin fish

In those days, a Huizhou merchant went home to visit relatives by boat. Because of the long journey and hot weather, the mandarin fish he carried was not well preserved and stinked. His wife was reluctant to throw it away, so she treated it with thick oil red sauce. Unexpectedly, it was hit on the spot and tasted delicious.