Tenth place: Wuwei smoked duck

It belongs to Huizhou cuisine. It is said that Zhu Yuanzhang, the Ming emperor, herded cattle when he was a child, but his owner didn't feed him, so a group of cowherd boys started to catch wild ducks. They were buried in the ashes in the wild, and when they were pulled out the next day, the duck meat was delicious and rotten. This practice was carried forward by Huimin Ma Chang, who sells beef in Wuwei County, Anhui Province, and the unique production technology of smoked duck with sawdust was explored. Since then, Wuwei Ma Chang's halal smoked duck business has grown, and "Wuwei smoked duck" has become a local flavor food popular all over the country.

Crystal Trotter

Ninth place: Crystal Yaorou

Belonging to the Su cuisine, it is said that the Queen Mother invited Zhang Guolao to the Yaochi to have a flat peach banquet. On the way, Zhang Guolao suddenly smelled a fragrance, which turned out to be the fragrance of crystal meat, so she bought some and had a good meal. Suddenly, she thought that crystal meat was so delicious, so why go to the flat peach banquet again? So she turned around and went home.

steamed multiple preserved hams

Eighth place: Steamed bacon

It belongs to Hunan cuisine. 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. Xu Rui said that preserved meat is a special product in Hunan, mainly including pigs, cows, chickens, fish and ducks. Steaming the three kinds of preserved meat together is the "preserved meat steamed together", which is delicious, salty and sweet, flexible and not greasy, and is the first choice for sending meals.

Steamed Grass Carp in Vinegar Gravy

Seventh place: West Lake vinegar fish

In ancient times, there were brothers named Song who fished in the West Lake. Lu Yu, the wife of Song Xiong, a local official of Zhao, tried to seize it and killed Song Xiong. Song's uncle and sister-in-law have no way to complain. Song Sister-in-law wanted Song Di to flee. Before leaving, Sister-in-law burned a bowl of fish and Fatchett. Sister-in-law said: Fish is sweet and sour. I asked you not to forget how your brother died. If your life is sweet, don't forget that your sister-in-law hates bitterness. Later, my younger brother gained fame and returned to Hangzhou to avenge his brother's death. Once, Song Di went out to dinner. Through this dish of cooking fish, he found his sister-in-law, resigned from his official position, took her home, and resumed her fishing life.

Beggar Chicken

Sixth place: beggar chicken

Legend has it that in the late Ming and early Qing dynasties, there was a beggar at the foot of Yushan Mountain in Changshu. One day, he got a chicken, but there was no seasoning for cooking utensils. He killed the chicken's internal organs, coated it with mud, took dead branches and leaves and piled it into a fire. He put the chicken in the fire and roasted it. When the mud was dry and ripe, he knocked off the mud shell. The chicken feathers came off with the shell, and the aroma was overflowing. The beggar wolfed down the chicken and was being passed by by by by Qian Muzhai, a university student, and smelled it. Later, this cooking method spread among the people, and everyone called this cooked chicken "beggar chicken".

Steamed Wuchang Fish

Fifth place: steamed wuchang fish.

Named after the Three Kingdoms. In the first year of Dongwu Ganlu, Sun Hao, the last emperor, wanted to move the capital from Jianye to Wuchang again. Lu Kai, the left prime minister, dissuaded him, and quoted the two simple ballads "I would rather drink Jianye water than eat Wuchang fish". So Wuchang fish began to have its name. However, the Wuchang fish mentioned that day may not specifically refer to Fankou bream, but among the fish produced in Wuchang, Fankou Batfish is the most important, so it was later named Wuchang. Celebrities and scholars of all ages have appreciated it, and its reputation is becoming more and more famous.

Peking roast duck

Fourth place: Beijing roast duck

The breeding of this special pure Beijing duck started about a thousand years ago, because emperors of Liao, Jin and Yuan dynasties hunted, and this kind of pure white wild duck was occasionally acquired. After that, it was kept for hunting, and it has been continued until this excellent purebred duck was obtained and cultivated into today's precious meat-eating duck species. That is, a kind of white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck was spread to Europe and America a hundred years ago, and it was a blockbuster after breeding. Therefore, as a high-quality breed, Beijing Duck has been the source of rare duck breeds in the world for a long time.

Dongpo's braised pork

Third place: Dongpo meat

Zhejiang cuisine is a famous dish in Hangzhou, which is deeply loved by people. Slow fire, less water and more wine are the keys to making this dish. A two-inch square pork, half fat and half lean, is fragrant, fat but not greasy, with a bouquet, red and bright color, strong flavor and mellow juice, crisp and not broken, and very delicious. According to legend, 1080 Su Dongpo was first created in Xuzhou, improved in Huangzhou, and became famous all over the country in Hangzhou.

Spicy Doufu?

Second place: Mapo tofu

It belongs to Sichuan cuisine, which was created by Liu, the wife of Chen Senfu, the owner of a small restaurant in Wanfuqiao, the northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu's face was pockmarked, and she was called Chen Mapo. The baked tofu she created was called "Chen Mapo Tofu", and her food shop was later named "Chen Mapo Tofu Shop". The history of Chen Mapo's creation of Mapo tofu is recorded in books such as Jincheng Zhuzhi Ci and Furong Hua Jiu Lu. Feng Jiaji, a poet in the late Qing Dynasty, wrote in the poem "Poems on Bamboo Branches in Jincheng": "Mapo Chen is still famous, tofu is the best to bake, and the curtain on Wanfuqiao is moving, and Mr. Guchun is drunk."

Kung Pao Chicken?

First place: kung pao chicken.

It's a famous traditional dish of Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, with different raw materials and practices. The origin of the cuisine is related to the sauce-fried chicken diced in Shandong cuisine and the Hu chili pepper chicken diced in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day, and this dish has also been summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.