Chinese culture is profound. At the same time, China, with its vast territory and abundant resources, eats a lot, and it can't stop eating.

Beijing Roast Duck

Beijing Roast Duck is a famous food in Beijing Quanjude Roast Duck Restaurant. It is known as the first delicious food in Beijing with its ruddy color, fresh and tender entrance, mellow taste and fat but not greasy, and its reputation is well-known at home and abroad.

Shanghai bad snail

Shanghai bad snail is a big fat longan snail produced in Tunxi, Anhui Province, which is used as raw material. After entering the store, it is raised in clear water for two days to make it spit out sediment, and then it is put into a pot, and fennel and cinnamon are added for a long time. Finally, the cooked snail is put on the aged fragrant grains, and the grains are made. This kind of bad snail is brown-gray, fresh and tender in meat, and mellow in juice.

Guangzhou Baiyun Pig's Hand

Guangzhou Baiyun Pig's Hand, a famous historical dish, has an interesting story: According to legend, in ancient times, there was a temple in Baiyun Mountain, Guangzhou, and there was a clear spring behind the temple, which was sweet and endless. There was a little monk in the temple who was naughty and greedy. He liked to eat pork since he was a child. After becoming a monk, he first worked as a handyman and cooked for the monk. One day, while Master was out, he secretly went to the market to buy some of the cheapest pig hands and was about to cook. Suddenly, when Master came back, the young monk hurriedly threw the pig's hand into the clear spring pit behind the temple. After a few days, I finally hoped that Master would go out again. He hurried to the mountain spring to fish out those pig hands, only to find a strange phenomenon. These pig hands were not only not rancid, but also whiter. The young monk put the pig's hand in the pot, and added some sugar and white vinegar to cook it together. When cooked, try it. These pig hands are not fat or greasy, and they are refreshing and sweet, and delicious. The young monk was surprised and happy. After that, he not only opened his own meat, but also attracted other monks to break the fast. Later, Baiyun pig's hand spread to the people, and people did the same thing, and it has become the most distinctive famous dish in Guangzhou.

Shenzhen braised pigeon

Pigeon skin is crispy, tender, smooth and juicy. Haojiang seafood restaurant pays great attention to the selection of materials, and only selects pigeons weighing more than one catty. Deep-fried after marinating with sauce, the heat is particularly well controlled, and it has been a local classic dish for 2 years.

Nanjing steamed buns

When eating steamed buns, you should pay attention to the soup. When cooking, you should condense the broth into transparent solid gum, chop it up and mix it inside. Once the hot air is steamed, it will completely turn into soup. Good steamed buns are as thin as paper, and they can be carried around without breaking. Carefully put it out, put it in a vinegar bowl, aim at it and suck it, and the delicious soup will enter your stomach. But don't worry, or it will burn, and then enjoy the contents slowly. Therefore, people in Nanjing eat steamed buns and have a ballad, "Move gently, lift slowly, open the window first, then drink soup".

Three Steams in mian yang, Hubei

Three Steams in mian yang is one of the traditional famous dishes of Han nationality in mian yang, Hubei Province (now Xiantao City), belonging to Hubei cuisine, which is fresh, 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.

Chongqing hotpot

Chongqing hotpot, also known as beef tripe hotpot or spicy hotpot, is a traditional way of eating in China, which originated from the extensive catering method of boatmen at the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, pig's yellow throat, duck intestines and beef blood.

Tianjin Goubuli Steamed Bun

Goubuli Steamed Bun is a snack made of flour, pork and other materials. It was founded in 1858 (Xianfeng period of Qing Dynasty) and is the first of the "Tianjin Three Musts" and one of the time-honored brands in China. Goubuli steamed stuffed bun has fine selection of flour and stuffing, strict production technology and beautiful appearance, especially the steamed stuffed bun has symmetrical pleats, and each steamed stuffed bun has no less than 15 pleats.

Goubuli steamed stuffed bun is characterized by excellent selection of materials, thin skin and big stuffing, mellow taste, tender and palatable, fat but not greasy.

Qingdao prawns

Qingdao is rich in seafood, but the recent "high-priced prawn incident in Qingdao" has made tourists lose a good impression on Qingdao.

Jinan jiuzhuan large intestine

jiuzhuan large intestine, formerly known as braised large intestine, is a traditional dish in Jinan city, Shandong province. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualin Restaurant in Jinan. The pig large intestine is fried after being blanched in water, and then filled with more than ten kinds of seasonings, which is made by mild heat. After cooking, it is sour, sweet, fragrant, spicy and salty, with rosy color and soft texture.

Eight Unique Skills of Qinhuai in Nanjing

The so-called "Eight Unique Skills of Qinhuai" refers to sixteen famous points in eight snack bars in Nanjing: spiced tea eggs and spiced beans in Kuiguang Pavilion; Crab shell yellow sesame seed cake and kai yang dried silk in Yongheyuan; Duck oil crisp sesame cake and sesame oil dried silk in Qifangge; The scallion cake and bean curd in Liufengju; Jambalaya Bao and shredded chicken noodles in Qifangge; Jiang Youji's beef pot stickers and beef soup; Thin bag dumplings and fried fish noodles in red soup in Zhanyuan noodle restaurant; Five-color cakes and sweet-scented osmanthus-filled dumplings in Lianhu Cake Group Store.

Suzhou Pirella Shrimp

Pirella Shrimp is a traditional dish in Suzhou, Jiangsu Province, belonging to the Jiangsu cuisine. The main ingredient is shrimp, and Biluochun is skillfully used as the ingredient. The dish has the characteristics of fresh tea flavor, light and refreshing taste and elegant color. Shrimp is as white as jade, and tea leaves are decorated in it. The entrance has a fresh tea fragrance, fresh and tender teeth, and it is a little sweet.

Lamian Noodles, Lanzhou

Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and a flavor snack in Lanzhou, Gansu Province. With its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang), it has won favorable comments from customers at home and all over the world. And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

Xinjiang kebabs

Xinjiang kebabs are ethnic snacks in Xinjiang, with bright color and butter, tender and crisp meat, spicy and mellow taste and unique flavor.

Xi' an Hui people steamed pork with rice flour

The cooked steamed pork with rice flour was covered with a quilt and hissed with a small fire. When the customer comes, the boss shovels a dish with a small shovel, accompanied by garlic and tea. For Shaanxi people who claim to be "old Shaanxi", it is not fragrant.

Taiyuan sauce elbow flower

Taiyuan sauce elbow flower is one of the traditional famous dishes in Taiyuan, Shanxi. This dish is made by binding elbow meat rolls and slicing them for cold food after the marinated sauce matures. Because of the wavy pattern on the cross section, it is called wrapped-flower and dreamy meat, commonly known as "elbow flower with sauce". Sauced elbow flower is the best made by the time-honored "Fuji Liuweizhai Sauced Elbow Chicken and Duck Store". Because of its strict selection of materials and fine processing, it has maintained the historical and traditional craft and flavor. The prepared sauce elbow flower is unique, with beautiful color, rich smell, tender skin and rotten meat, fat but not greasy, thin but not firewood, fragrant and long taste. It is one of the best products for family reunion and wine.

Shijiazhuang white meat and blood sausage

White meat and blood sausage is exquisite in material selection, fine in production and delicious in seasoning; White meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With chives, fermented bean curd, Chili oil, garlic paste and other condiments, it is more mellow, fresh and refreshing.

roast donkey meat in Baoding

roast donkey meat is a very popular traditional snack in North China, which originated in Baoding. Widely spread in the central Hebei plain, the marinated donkey meat is added to the crisp fire with the old soup. Baoding, as the catering cultural center of Hebei Province and the birthplace of Hebei cuisine, donkey meat fire has been developed and popularized by hardworking people in Hebei Province, and finally made it famous all over the country. Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. In addition, there are foods with similar names in Hejian, Hebei Province, but the practices and tastes are quite different. The most intuitive difference is that the donkey meat in Baoding is round, while the donkey meat in Hejian is rectangular. According to "Historical Records", the burning of donkey meat originated in Baoding, Hebei Province in the second year of Ming Jianwen (AD 14), and now it is spread all over Yanzhao.

besides, there are snacks such as Xinjiang saute spicy chicken, Beijing snowballing, old Beijing Zhajiang Noodles, Wuhan Regan Noodles, which are all good choices!