1. Dongpo Meat

Dongpo Meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. Dongpo meat is a famous dish in Hangzhou, which is very popular with people because of its excellent color, aroma and taste. Slow fire, less water and more wine are the keys to making this dish. Generally, it is a square-shaped pork about two inches, half of which is fat and half is lean. It is fragrant, fat but not greasy, with a bouquet of wine, red and bright color, strong flavor and mellow juice, crisp and not broken, and very delicious.

2. Crystal Yaorou

Crystal Yaorou, also known as Crystal Yaorou, is a famous dish in Zhenjiang, Jiangsu Province, with a history of more than 311 years. The meat of crystal trotters is red and white, smooth and crystal clear, like crystal, so it has the reputation of "crystal". When eating, it has the characteristics of crispy lean meat, not greasy fat, crisp and tender, and it has a unique flavor with ginger and Zhenjiang balsamic vinegar. There is a poem that praises: "The scenery is infinite today, and I love the meat roast in Jingkou more, but I am not tired of crispy and fragrant, and the crystal dishes are red and tender."

3. Steaming with preserved meat

Steaming with preserved meat is one of the traditional famous dishes in Hunan. It is made by taking preserved meat, preserved chicken and preserved fish in a bowl, adding chicken soup and seasonings, and steaming in a pot. Xu Rui said that preserved meat is a special product in Hunan, mainly including pigs, cows, chickens, fish and ducks. Steaming the three kinds of preserved meat together is the "preserved meat steamed together", which is delicious, salty and sweet, flexible and not greasy, and is the first choice for sending meals.

Steamed bacon is steamed with various smoked bacon products, which has a unique flavor and is a famous dish with traditional flavor in Hunan cuisine. This dish has a strong wax fragrance, salty and sweet taste, bright red color, flexibility and not greasy, a little thick juice, and complementary tastes, each with its own advantages.

4. Feilong soup

Feilong, also known as hazel chicken, is produced in Xing 'an Mountains. Feilong soup is made by removing the internal organs of hazel chicken and cooking it with broth. There is no need to put any seasoning in the soup to keep the original flavor. Feilong soup is delicious and nutritious, which is suitable for nourishing soup.

Feilong (hazel chicken) is a small bird that is abundant in the mountains of Xing 'an Mountains. There are two ways for Oroqen people to use Feilongying decoction. One is to put the washed and chopped dragon meat into salted boiling water and cook it. It takes about two minutes to pour the soup out of the hanging pot, and then add a little' Russian'-wild onion powder to eat.

The other is to sprinkle the salt powder on the meat of the flying dragon. When the water in the hanging pot boils away, one hand holds the flying dragon, and the other hand keeps taking out the boiling water from the hanging pot with a spoon and pouring it on the meat of the flying dragon. When it is boiled until it is half cooked, put the whole flying dragon together with the wild onion powder into the pot and cook it in boiling water for ten seconds before pouring it out. No matter which method is used, the hanging pot must be scrubbed clean beforehand so that it is not oily. In order to keep the original flavor of Feilong soup, no seasoning or soy sauce should be added.

5. Wuwei smoked duck

Wuwei smoked duck is one of the most representative dishes along the Yangtze River, and it is also a famous traditional dish of Anhui cuisine at home and abroad. It is also known as Wuwei salted duck, which has a history of more than 211 years. According to the records of Wuwei County Records, "Goose is often used in folk wedding banquets, and then it is changed to duck", and this custom is still passed down in the local area.

Wuwei smoked duck for more than 211 years. It is said that in the thirty-ninth year of Qingganlong, the chefs in Wuwei County, Anhui Province used a unique method to cook ducks. The dishes were golden, shiny and delicious, and their preparation method and taste were unique, so the county was famous, so it was called "Wuwei Smoked Duck". Later, it spread all over the country, and by the end of the Qing Dynasty, it was famous in the whole province and sold all over the country, becoming one of the favorite specialty dishes in Anhui Province.

6. Mapo Tofu

Mapo Tofu is a famous dish in Sichuan cuisine, one of the eight major cuisines in China. The main raw material is tofu, which is characterized by the eight characters of "hemp, spicy, hot, fragrant, crisp, tender, fresh and lively", which is called the eight-character proverb.

7. Donganzi Chicken

Donganzi Chicken is named because it is cooked with a cockerel that just opened. This dish is characterized by stir-frying and burning tender hens and red peppers. The dishes are red, white, green and yellow, and the chicken is tender, sour and delicious.

Donganzi chicken is a traditional dish in Hunan, which started in the Tang Dynasty. According to legend, in Dongan County, Hunan Province, there was a small restaurant run by three elderly women. At that time, several business guests came to the restaurant. At that time, when the food in the store was sold out, the shopkeeper brought two live chickens, slaughtered and cleaned them immediately, cut them into small pieces, and added seasonings such as onions, ginger and peppers. After strong fire, they were slightly fried in hot oil. After eating, the guest officer was very satisfied. Afterwards, it was publicized everywhere, and the reputation of the store spread far and wide. Diners from all walks of life came to this store to eat chicken, so this dish gradually became famous. The grandfather of Dongshou County got wind of it and also personally tasted it. It has been named "Dong 'an Chicken" for more than 1,111 years and has become the most famous dish in Hunan.

8. West Lake Vinegar Fish

"West Lake Vinegar Fish" is a traditional dish in Hangzhou, Zhejiang. This dish uses the West Lake Kun fish as the raw material. Before cooking, it is usually starved in a fish cage for a day or two to excrete the impurities in the intestine and remove the earthy smell. The cooking temperature is very strict, and it can only be cooked properly in three or four minutes. After it is cooked, it is poured with a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, fresh and sweet. The meat is unique. Its age can be traced back to the Song Dynasty, which has a long history.

9. Beijing Roast Duck

Beijing Roast Duck is a famous dish in Beijing with a world reputation. It is made of high-quality meat duck, Beijing Duck, roasted with charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

11, steamed wuchang fish

"Wuchang Fish" is produced in Ezhou City, Hubei Province (Wuchang in ancient times), commonly known as Megalobrama amblycephala. According to "Wuchang County Records", bream, that is, bream, also known as constricted bream, is the best in the world. It's a place where the water is swirling and the deep pool is bottomless, and the fisherman catches it. Only this place is delicious and the rest is better than other places. At the same time, it is true that "the scales are white and there is no black film in the abdomen." "steamed wuchang fish" is made of fresh Megalobrama amblycephala, accompanied by mushrooms and bamboo shoots, and seasoned with chicken broth. The vegetable fish is complete in shape, white and bright in color, and crystal clear as jade; The fish body is decorated with red, white and black ingredients, which makes it more elegant and gorgeous. Features: Fresh and tender meat with rich nutrition.