Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin and tender, red and bright in color, rich in 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 deeply loved by people because of its good color, aroma and taste. Slow fire, less water and more wine is the key to cooking this dish. Generally, it is a square pork of about two inches, half fat and half thin. It is fragrant, fat but not greasy, with bouquet, bright red color, strong juice and alcohol, crisp but not broken, and very delicious.

2. Crystal Yaorou

Crystal vegetable hoof, also known as crystal vegetable meat, is a famous dish in Zhenjiang, Jiangsu Province, with a history of more than 300 years. The meat of crystal trotters is red and white, smooth and crystal-like, so it has the reputation of "crystal". When eaten, it has the characteristics of lean meat crisp, fat but not greasy, crisp and tender, and it has a unique flavor with ginger and Zhenjiang balsamic vinegar. There is a poem praising: "Today, the scenery is infinite, and I prefer roast meat in Beijing, but it is crisp and fragrant, and the crystal dishes are red and tender."

Step 3 steam bacon

Steamed bacon is one of the traditional famous dishes in Hunan. It is made by putting bacon, chicken and fish in a bowl, adding chicken soup and seasoning, and steaming in a pot. Xu Rui said that bacon is a specialty of Hunan, mainly including pigs, cows, chickens, fish and ducks. Steaming three kinds of bacon together means "steaming bacon together", which is delicious, salty and sweet, flexible and not greasy, and is the first choice for food delivery.

Steamed bacon is steamed with various smoked bacon products, which has a unique flavor and is a famous dish with traditional flavor in Hunan cuisine. This dish has a strong waxy fragrance, salty and sweet taste, bright red color, flexible and not greasy, slightly thick juice, complementary tastes, and each has its own advantages.

4. Longfei Decoction

Dragonfly, also known as hazel chicken, is produced in Daxinganling. Longfei soup is made by eviscerating hazel chicken and cooking it with broth. There is no need to put any seasoning in the soup, so keep it original. Longfei soup is delicious and nutritious, so it is suitable for nourishing soup.

Dragonfly (hazel chicken) is a kind of bird, which is abundant in the mountainous area of Daxing 'anling. There are two ways for Oroqen people to use Feilongying decoction. One is to put the washed and chopped dragon meat into salted boiled water and cook it. It takes about two minutes to pour the soup out of the hanging pot and add a little Russian-style wild onion powder to eat.

The other is to sprinkle salt powder on the meat of the dragon. The water in the hanging pot is boiling. One hand holds the flying dragon, and the other hand keeps taking the boiling water out of the hanging pot with a spoon and pouring it on the meat of the flying dragon. When it is half cooked, put the whole flying dragon and wild onion powder into the pot, put it in boiling water for ten seconds and then pour it out. No matter which method is used, the hanging pot must be scrubbed in advance so as not to get oil. In order to keep the original flavor of Longfei soup, no seasoning and soy sauce are added.

5. Wuwei smoked duck

Wuwei smoked duck is one of the most representative dishes along the Yangtze River, and it is also a famous traditional dish of Anhui cuisine at home and abroad. Also known as Wuwei salted duck, it has a history of over 200 years. According to "Wuwei County Records", "Goose was commonly used in folk wedding banquets, and later it was changed to duck", and this custom is still circulating in the local area.

Wuwei smoked duck has a history of more than 200 years. It is said that in the thirty-ninth year of Qingganlong, chefs in Wuwei County, Anhui Province cooked ducks by a unique method of smoking first and then marinating. The dishes are golden and shiny, delicious, unique in preparation and taste, and famous throughout the county, so it is called "Wuwei Smoked Duck". Later, it spread all over the country, and by the end of Qing Dynasty, it was famous in the whole province and sold well all over the country, becoming one of Anhui people's favorite specialties.

6. Mapo tofu

Mapo tofu is a famous dish in Sichuan cuisine, one of the eight major cuisines in China. The main raw material is tofu, which is characterized by "hemp, spicy, hot, fragrant, crisp, tender, fresh and lively", which is called the eight-character proverb.

7. Donganzi Chicken

Donganzi chicken is named after being cooked with a newly opened rooster. This dish is characterized by frying and roasting tender hens and red peppers. The dishes are red, white, green and yellow, and the chicken is tender, sour and delicious.

Dong chicken is a traditional dish in Hunan, which began in the Tang Dynasty. According to legend, during the reign of Emperor Xuanzong of the Tang Dynasty, there was a small restaurant opened by three elderly women in Dong 'an County, Hunan Province. Several business guests came one night. All the food in the shop was sold out at that time. The shopkeeper brought two live chickens, slaughtered them immediately, cleaned them, cut them into small pieces, and added seasonings such as onion, ginger and pepper. After the fire, fry in hot oil, add salt and wine. After eating, the guest officer was very satisfied. Afterwards, it was publicized everywhere, and the reputation of the store spread far and wide. Diners from all walks of life come to this shop to eat chicken, so this dish is becoming famous. Grandpa in Dongshou County got wind of it and tasted it himself. It has been named "Dong 'an Chicken" for more than 1000 years and has become the most famous dish in Hunan.

8. West Lake vinegar fish

"West Lake Vinegar Fish" is a famous dish with traditional flavor in Hangzhou, Zhejiang. This dish uses the West Lake sole as the raw material. Before cooking, you usually starve in a fish cage for a day or two to expel impurities from the intestine and remove the earthy smell. The cooking temperature is very strict, and it takes three or four minutes to cook just right. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor and sweet taste. This meat is unique. It dates back to the Song Dynasty and has a long history.

9. Beijing roast duck

Beijing roast duck is a world-famous Beijing dish. Choose high-quality meat duck Beijing roast duck, roasted with charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. It is famous for its red color, tender meat, mellow taste, fat but not greasy.

10, steamed wuchang fish

"Wuchang fish" is produced in Ezhou City, Hubei Province (formerly known as Wuchang), commonly known as Megalobrama amblycephala. According to Wuchang County Records, bream, also known as bream, is the best in the world. It's a place where the water is swirling and the pool is bottomless, and fishermen fish. Only this place is delicious, and the rest are better than other places. At the same time, it is true that "the scales are white and there is no black membrane in the abdomen." Steamed wuchang fish takes fresh Megalobrama amblycephala as raw material, with mushrooms and bamboo shoots, and is seasoned with chicken soup. 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 is more elegant and gorgeous. Features: Fresh and tender meat with rich nutrition.