Beijing roast duck is known as "delicious in the world". It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

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2. Tianjin's representative dish: pot-collapsed fillet.

Pork tenderloin is made of pork tenderloin, which is yellow and bright, fresh and tender, salty and delicious.

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3. Hebei representative dish: donkey meat on fire

Donkey fire is a famous snack popular in North China, which originated in Baoding City, Hebei Province. That is, the cooked donkey meat is put into the fire to eat, the taste of the fire is crisp, the donkey meat is fat but not greasy, and the aftertaste is mellow.

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4. Shanxi's representative dish: oily meat

At first, it was a famous official dish, and later it spread to Taiyuan and gradually spread in Shanxi. This dish is characterized by golden and bright color, salty and fresh taste and vinegar, soft texture outside and tender inside, moderate amount of transparent juice and a little bright oil.

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5. The representative dish of Inner Mongolia: hand-picked mutton.

"Hand-grilled meat" means grabbing mutton by hand, which is a kind of red food. The Mongolian people call meat red food, and the Mongolian language is "Wulanyide". According to the habits of herders, braised pork is usually used for dinner.

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6. The representative dish of Heilongjiang: pot-wrapped meat

The finished dish is golden in color, crisp in the outside and tender in the inside, sweet and sour, and it is very suitable for eating in summer to stimulate appetite.

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7. Jilin representative dish: steamed white fish

Since ancient times, fishermen on the Songhua River have treated visiting relatives and friends with boiled white fish in river water. Later, after cooking with great concentration, the famous dish steamed Songhua River white fish was finally created and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute.

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8. Liaoning representative dish: pork stewed vermicelli.

This dish is Sichuan cuisine and Northeast cuisine, which 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 into a Northeast cuisine according to the local style.

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9. Shanghai representative dish: braised pork.

The raw material of braised pork is pork with five flowers and three layers. After making, it is delicious and can't be described in words. It is fat but not greasy, and it can be called a classic dish in Chinese cuisine.

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10, Jiangsu representative dish: stewed lion's head.

Braised lion's head is a dish that China often eats on holidays. It is rich and thin, ruddy and shiny with green vegetables, and it is also called Four Joy Meetballs, which means good luck.

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1 1, Zhejiang representative dish: West Lake vinegar fish

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 finished dish tastes fresh, sweet and sour, with crab flavor.

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12, Anhui representative dish: Huangshan stinky mandarin fish

At that time, a Huizhou merchant went home to visit relatives by boat. Because the road was far away and it was hot, the mandarin fish he carried was not well preserved and stinked. His wife was reluctant to throw it away, so she treated it with thick oil red sauce. Unexpectedly, it hit it right, and it was delicious.