1, lion head
Lion's head is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Legend has it that the lion's head practice began in the Sui Dynasty. When Emperor Yangdi was on a lucky trip, the chef made four dishes of Sweet and Sour Mandarin Fish, Money Shrimp Cake, Ivory Chicken Slices and Sunflower Chopped Meat with the theme of four famous scenic spots in Yangzhou, namely Wansongshan, Qiandun, and Sunflower Hill. It is said that it was originally called Sunflower Chopped Meat and Sunflower Meatballs, and Wei Juyuan, the chef of Tang Dynasty, made Sweet and Sour Mandarin Fish. This dish tastes soft, waxy and greasy, healthy and nutritious.
2. Beijing Roast Duck
Roast duck is a famous Beijing dish with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.
3. Buddha jumps over the wall
Buddha jumping wall, also known as "full altar incense" and "full longevity", is a traditional famous dish in Fuzhou, and is known as the "number one dish" and "king of Fujian cuisine". The dishes imply good luck and longevity. It was formed in the 1970s of19th century, and was made by sealing more than ten kinds of materials with many spices in a jar and simmering with charcoal fire. After the founding of New China, the "Buddha leaping over the wall" became the main course of the state banquet. In 2008, the production skills of the "Buddha leaping over the wall" were included in the second batch of national intangible cultural heritage lists.
4. Goubuli steamed stuffed bun
Goubuli steamed stuffed bun is a famous traditional snack in Tianjin, China, which is made of flour, pork and other materials. It was founded in 1858 (Xianfeng period of Qing Dynasty) and has a history of more than 100 years. This snack is the first of the "three wonders in Tianjin" and one of the time-honored brands in China. Goubuli steamed stuffed bun has fine selection of flour and stuffing, strict production technology and beautiful appearance, especially the steamed stuffed bun has symmetrical pleats, and each steamed stuffed bun has no less than 15 pleats. . On 20 1 1 year 1 1 month, the State Council announced the third batch of national intangible cultural heritage list, and the item "Traditional Handmade Skills of Goubuli Steamed Bun" was included in it, which is one of the world-famous Chinese cuisines.
5. Yunnan Crossing the Bridge Noodles
Yunnan crossing the bridge rice noodles is a typical local delicacy in Yunnan with unique cooking methods. It originated in Mengzi area of Yunnan during Guangxu period of Qing Dynasty and has a history of 100 years. The unique eating method of crossing the bridge rice noodles is to use boiling soup to cook the ingredients of meat and vegetarian food at high temperature, and then add rice noodles to eat. Preserves the umami flavor of the ingredients, and has delicious taste, unique flavor and rich nutrition. Crossing the bridge rice noodles are famous at home and abroad for their exquisite materials, excellent production, unique eating method and convenient eating. In 20 14, the production technology of Mengzi crossing the bridge rice noodle was included in the fourth batch of national intangible cultural heritage representative projects.
6. Rolling around
Rolling on a donkey is one of the traditional snacks in northeast China, old Beijing and Tianjinwei. The finished product is yellow, white and red, which is really beautiful. Because the yellow bean sprinkled in the final production process is like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "snowballing". The outer layer of the prepared "snowballing donkey" is covered with bean flour, which is golden yellow, with sweet bean stuffing, soft and unique flavor. The bean stuffing melts in the mouth and tastes sweet. yellow bean can eat it without chewing, so it is a traditional flavor snack suitable for all ages.
7. Stinky tofu
Stinky tofu, a traditional specialty snack in China, is quite different in the way of making and eating in different places, and there are different types in the north and the south. Stinky tofu is also called Stinky Son in the south. Although its name is tacky, but it is ugly outside and beautiful inside, and it has a long history. It is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop. The production materials are soybean, fermented soybean, soda ash and so on.
8. Zongzi
The main materials of Zongzi are glutinous rice, stuffing and bamboo leaves (or Hiragi leaves). Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi. The custom of eating zongzi, for thousands of years, every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, China people have to soak glutinous rice, wash zongzi leaves and make zongzi. As one of the traditional foods with the deepest historical and cultural accumulation in China, Zongzi has spread far.
9. Sweet and Sour Mandarin Fish
Sweet and Sour Mandarin Fish, also known as Squirrel Mandarin Fish, is a traditional dish in Su Bang cuisine. After this dish is cooked, it is shaped like a squirrel, crisp outside and tender inside, orange in color, sweet and sour, and has a pine red fragrance. The practice of "Squirrel Siniperca chuatsi" is recorded in "Tiaoding Collection" in the Qing Dynasty: "Take seasonal fish, remove the bones from the belly, drag the yolk, fry it yellow, make it squirrel-style, and cook it in soy sauce." Fried fish, that is, mandarin fish, is also called "fried flower fish". Southerners often call it osmanthus fish, which means themoon folding and hanging.
10, Dongpo elbow
Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. Dongpo elbow has the advantages of milky soup, rotten pork elbow, tender meat, mellow meat taste, chewy head, fat but not greasy. In 20 131February, Dongpo elbow was successfully awarded the title of national geographical indication protection product.