1. Dongpo meat
Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. Dongpo meat is a famous dish in Hangzhou, which is very popular with people because of its excellent color, aroma and taste. Slow fire, less water and more wine are the keys to making this dish. Generally, it is a square-shaped pork about two inches, half of which is fat and half is lean. It is fragrant, fat but not greasy, with a bouquet of wine, red and bright color, strong flavor and mellow juice, crisp and not broken, and very delicious.
2. Crystal Yaorou
Crystal dish hoof, also known as crystal dish meat, is a famous dish in Zhenjiang, Jiangsu Province, which has a history of more than 300 years. The meat of crystal trotters is red and white, smooth and crystal clear, like crystal, so it has the reputation of "crystal". When eating, it has the characteristics of crispy lean meat, not greasy fat, crisp and tender, and it has a unique flavor with ginger and Zhenjiang balsamic vinegar. There is a poem that praises: "The scenery is infinite today, and I love the meat roast in Jingkou more, but I am not tired of crispy and fragrant, and the crystal dishes are red and tender."
3. Steamed bacon
Steamed bacon is one of the traditional famous dishes in Hunan. It is made by taking bacon, chicken and fish in a bowl, adding chicken soup and seasoning, and steaming in a pot. Steamed bacon is a famous dish with ancient traditional flavor, which is steamed with various smoked bacon products and has a unique flavor. This dish has a strong wax fragrance, salty and sweet taste, bright red color, flexibility and not greasy, a little thick juice, and complementary tastes, each with its own advantages.
4. West Lake vinegar fish
"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 cooking temperature is very strict, and it can only be cooked properly in three or four minutes. After it is cooked, it is poured with a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, fresh and sweet. The meat is unique. Its age can be traced back to the Song Dynasty, which has a long history.
5. steamed wuchang fish
Wuchang fish, commonly known as Megalobrama amblycephala. According to "Wuchang County Records", bream, that is, bream, also known as constricted bream, is the best in the world. It's a place where the water is swirling and the deep pool is bottomless, and the fisherman catches it. Only this place is delicious and the rest is better than other places. At the same time, it is true that "the scales are white and there is no black film in the abdomen." "steamed wuchang fish" is made of fresh Megalobrama amblycephala, accompanied by mushrooms and bamboo shoots, and seasoned with chicken broth. The vegetable fish is complete in shape, white and bright in color, and crystal clear as jade; The fish body is decorated with red, white and black ingredients, which makes it more elegant and gorgeous.