China cuisines that I feel experienced are: white gourd swallow, Baihua Jiangtuan, stuffed pear with eight treasures, gourd duck with eight treasures, and bangbangbangji.

1. Dongguayan

Dongguayan, also known as "Xueyan Dongguayan", is a traditional famous dish in Sichuan Province and belongs to Sichuan cuisine. Because the wax gourd is cut into filaments like swallowtail, then added with clear soup and sprinkled with shredded ham, it is called wax gourd swallow.

The wax gourd is cut into filaments, wrapped with dry starch, and molded in boiling water. Although it looks like thin strips, it is still crystal clear. Then, a cup of clear soup, wax gourd swallow, is made.

Clear soup must be well-made, and it must be clear and rich in flavor; Wax gourd is moderate in thickness and looks like bird's nest. Most of the bird's nest in traditional Sichuan cuisine is salty and delicious, which is different from the sweet bird's nest such as rock sugar bird's nest in Cantonese cuisine.

2. Baihua Jiangtuan

Jiangtuan, also known as Hui fish, has a flat front, light gray, no scales and few thorns, and is rich in the Pingqiang Small Three Gorges in Leshan. Legend has it that in ancient times, there was a village girl, Jiang Lian, who was as beautiful as a fairy, and was good with her neighbors, but her family was poor and her father was ill.

In order to occupy Jianglian, some greedy rich men kept sending medicines and rice, which forced him to get married because he owed heavy debts. Jiang Lian and Tuan Sheng fled together, cornered on the cliff of the Three Gorges, and fell in love with each other in the river. The Dragon King felt his sincerity, turned it into a magic fish, settled down in Shuifu, and named Jiang Tuan. This fish is best steamed with mushrooms, ginger and onions, and often becomes a national banquet.

3. stuffed pear with eight treasures

stuffed pear with eight treasures is a famous traditional dish in Sichuan province, belonging to Sichuan cuisine. This dish has a long history. It is made of Cangxi Sydney, peeled, pedicled, pitted, hollowed, filled with eight kinds of fillings and steamed in a cage. Sydney is a kind of pear.

Sichuan Jinchuan and Pengxi are rich in Sydney, which are both famous fruits at home and abroad. The fruit is large, inverted cone or gourd-shaped, with yellow-brown skin and white flesh, crisp and tender juice, and sweet fragrance.

4. Babao Gourd Duck

Babao Gourd Duck is a delicious and traditional local dish. According to the "Jiangnan Festival as usual" recorded in Qianlong's southern tour in the first month of the 3th year, "glutinous rice Babao Duck" was the most famous traditional dish in Nanjing (inherited by Nanjing Lao Zhengxing) and Suzhou at that time.

Jiangsu is the birthplace of this dish. Later, Jiangsu cuisine, Shandong cuisine, Sichuan cuisine and other major cuisines have formed their own unique cooking methods during the evolution.

The key point of this dish is to debone the whole duck, and keep the duck skin intact. Eight kinds of fillings (different cuisines have different fillings) were brewed in the belly of duck, and made into gourd shape by seiko. The duck meat is fresh and tender, the stuffing is glutinous and scattered, and the taste is salty, fresh and mellow.

5. Bang Bang Chicken

Bang Bang Chicken, also known as Jiading Bang Bang Chicken and Leshan Bang Bang Chicken. The main ingredient of Bangbangji is chicken, and its taste type belongs to "strange taste", with all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant.

it breaks through the bottleneck of traditional snacks, including a series of classic dishes of cooked food in Sichuan, and combines a variety of cooking techniques such as marinating, mixing and soaking. It has a series of special flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of cooked food in Sichuan.