1. Beijing’s representative dish: Peking duck.

Peking duck is known as "the world's most delicious dish".

It is famous at home and abroad for its red color, tender meat, mellow taste, fat but not greasy.

2. Tianjin’s representative dish: Pot Pork Tenderloin.

The Guotai Tenderloin is made from pork tenderloin as the main ingredient. It is bright yellow in color, fresh and tender in the mouth, and has a delicious salty aroma.

3. Hebei’s representative dish: donkey meat roasted on fire.

Put the cooked donkey meat into the fire and eat it. The fire will make it crispy, the donkey meat has an attractive aroma and a mellow aftertaste.

4. Shanxi representative dish: oily pork.

This dish is characterized by its bright golden color, salty and vinegary taste, soft texture on the outside and tender on the inside, moderate amount of transparent juice and a slight hint of oil.

5. Inner Mongolia’s representative dish: hand-grilled mutton.

"Shafted meat" means hand-picked mutton, which is one of the red foods.

The Mongolian people call meat red food, which is called "Ulan Yide" in Mongolian.

According to the herdsmen’s habits, hand-chopped meat is usually served as dinner.

6. Heilongjiang’s representative dish: Guobaorou.

The dish is golden in color, crispy on the outside, tender on the inside, sweet and sour, and not greasy when eaten in large quantities. It is very suitable for summer consumption to whet the appetite and increase appetite.

7. Jilin’s representative dish: steamed white fish.

Since ancient times, fishermen on the Songhua River have cooked white fish in river water to entertain visiting relatives and friends.

Later, after careful preparation by cooking experts, they finally created the famous dish of steamed Songhua River white fish, which was served at the holy banquet.

In the Qing Dynasty, Songhua River white fish was listed as a tribute.

8. Representative dish of Liaoning: Pork stewed vermicelli.

This dish is Sichuan cuisine and Northeastern 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 according to the local style.

Northeastern cuisine.

9. Shanghai’s representative dish: braised pork.

The raw material of the braised pork is three-layer pork belly. After being made, the deliciousness cannot be described in words. It is fat but not greasy. It can be called a classic dish in Chinese cuisine.

10. Jiangsu representative dish: braised lion head.

Braised lion's head is a dish often eaten during Chinese New Years and festivals. It consists of fat and lean meat, red and shiny, and is served with green vegetables. It has a rich aroma. It is also called Sixi Meatballs, which means auspicious.