Chongqing hot pot, also known as beef tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive way of catering by boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, yellow throat of pigs, duck intestines, blood of cattle and so on.
In May of 20 16, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols in Chongqing". This selection was made according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.
2, donkey meat fire, Donkey HamBurger
Donkey fire is a very popular traditional snack in North China. It originated in Baoding and Hejian, and is widely spread in the Central Hebei Plain. The marinated donkey meat is added to the crispy fire with the old soup. Baoding, as the catering cultural center of Hebei Province and the birthplace of Hebei cuisine, is famous for its continuous development and promotion.
Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. In addition, there are similar foods in Hejian, Hebei Province, but the method and taste are very different. The most intuitive difference is that the donkey meat in Baoding is round, while the donkey meat in Hejian is rectangular. According to historical records, donkey meat fire originated in Baoding, Hebei Province in the second year of Ming Jianwen (AD 1400), and now it is spread all over Yanzhao.
3. Nanjing salted duck, Nanjing Steamed Roast Duck
Nanjing salted duck, commonly known as "Pipa Duck", also known as "Official Salted Duck" and "Gong Duck", is known as "North Roasted Duck and South Salted Duck" and is a traditional dish in Nanjing. It is salted and dried in brine, and can be divided into two types: preserved salted duck and spring salted duck.
Because its meat is tender and tight, like a board, it is named dried salted duck. The dried salted duck is full of color and flavor, full in appearance, fat and white in skin, tender and tight in meat quality, and has a crisp and fragrant aftertaste. Nanjing salted duck is dry in appearance, flat in shape, crisp and delicate in meat quality and rich in flavor, so it has the reputation of "dry, crisp, rotten and fragrant".
4. Salted Duck
Salted duck is a famous specialty in Nanjing, belonging to Jinling cuisine, one of the representatives of Jinling cuisine, also known as osmanthus duck, which is a geographical indication product in China. Because Nanjing has another name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,500 years.
Nanjing salted duck has a long history and accumulated rich production experience. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and it is called osmanthus duck.
5. 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.
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