1 Dongpo meat

Legend has it that it was written by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). 1080, Su Dongpo went into exile in Huanggang, where pigs were plentiful and meat was cheap, so he came up with this method of eating meat. People began to imitate each other and nicknamed it "Dongpo Meat". Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and enjoys a good reputation in Hangzhou.

2. Crystal Yaorou

There is also a beautiful legend in Zhenjiang: Zhang was invited by the Queen Mother to attend a flat peach banquet in Yaochi. On the way, Zhang suddenly smelled a strange smell. When he looked carefully, it turned out to be the smell of crystal meat. He couldn't help scratching his heart, so he became an old man and bought some. He had a delicious meal and then went on his way. When I arrived in Yaochi, I suddenly lost interest in going to the flat peach banquet. I think crystal meat is so delicious, why go to the flat peach banquet? So I turned around and went home.

3. Longfei Decoction

In the northeast folk, there was a saying that "dragon meat in the sky, donkey meat on the ground". The so-called dragon meat refers to dragon meat. According to legend, the dragonfly is a kind of mountain treasure, which was once sealed and presented to the emperor. Rare in the world. Its meat is tender and delicious, and it has been famous all over the world as early as14th century. This vegetable soup is crystal clear. The soup is red, white, green, black and delicious. This dish takes dragonfly (hazel chicken) as the main raw material, with mushrooms. The soup is milky white and delicious. The three flavors are eaten together, and the nutrition is extremely rich. It is a nourishing and delicious soup.

4. Wuwei smoked duck

The original origin of Wuwei smoked duck is also related to Zhu Yuanzhang. It turned out that when Zhu Yuanzhang was a child, his family was poor, so he gave cattle to others. But the owner didn't feed him, so a group of cowboys got together and started catching wild ducks. They were afraid to take it home to eat, so they cut some thatch in the wild and set it on fire. Sometimes it is not cooked, so it is buried in the ashes. When it is baked the next day, the duck is delicious and rotten.

Later, this practice spread among the people and was often carried forward by beef sellers in Wuwei County, Anhui Province. The unique production technology of sawdust smoked duck was explored. Since then, the business of Muslim-flavored smoked duck has become bigger and bigger, and "Wuwei smoked duck" has become a local flavor food popular all over the country.

5. Mapo tofu

Mapo tofu was made by Chen's wife Liu, who opened a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her gourmet shop was later named "Chen Mapo Tofu Shop". Mapo tofu has spread all over the country because of its excellent reputation, and even to Japan, Singapore and other countries.