The national dish is unique to each country and has a long history. There is no fixed statement about China’s national dish. China has a vast territory and rich food. The Manchu-Han banquet is one of the representatives. This was a royal feast of the Qing Dynasty. It has the characteristics of royal cuisine and the essence of local flavor. It is the treasure and the highest state of Chinese cooking culture.

Please click to enter the picture description "Three non-sticks" is also a dish

The specific preparation of the old Beijing three non-sticks: Ingredients: Main ingredients: 300 grams of fresh eggs and 100 grams of white sugar. Seasoning: 50g dry starch, 150g cooked lard, 5g sesame oil, 200g water. Operation: 1. Break the eggs, separate the egg whites and yolks, and put them into a bowl. Add sugar and wet starch to the bowl containing the egg yolks, and stir evenly with chopsticks. 2. Rinse the pot and place it on medium heat. While cooking, add a small amount of lard to the pan. Put the pot on medium heat, pour 100 grams of cooked lard, when the pot heats to 60-90 degrees, pour in the egg yolk liquid and stir quickly with a hand spoon. When the egg yolk liquid in the pot becomes mushy, stir-fry with a spoon for about 10-12 minutes. Slowly add cooked lard to the wall of the pot. This depends on whether the egg yolk paste becomes softer and stronger from thin to thick. When the color is When bright yellow, pour the sesame oil into the pan and place on a plate.

At present, there are not many chefs in Beijing who can do the "three non-sticks". Although this dish has a history of more than 150 years, it is actually very difficult to make, not to mention that ordinary restaurants do not do it well, and even many time-honored brands in Beijing do not have this dish.

Although the ingredients used in this dish are very common, it is difficult to make. Some food bloggers even shouted that doing the "three no-sticks" once is enough. The reason why this dish cannot become a national dish may be that it is not very well-known. Although it is a familiar specialty dish in Beijing, there are still many people who don't know about China's vast land and rich resources. It is also lacking in cultural connotation.