1, Tongshengxiang beef and mutton paomo
Tongshengxiang beef and mutton paomo is the only national intangible cultural heritage of catering in Shaanxi and is regarded as the representative of Shaanxi cuisine. Its materials are very elegant, the soup is delicious, and the steamed buns are smooth. Its eating method is also very particular. First put coriander and hot sauce on steamed bread to enhance the flavor, and then eat it from one place along the bowl.
2. Hubei fish cake
Hubei has always had the reputation of "the province of thousands of lakes", which is a famous land of plenty and rich in fisheries. In Hubei, fish practices are varied, and the most famous and popular one is fish cake. Fish cake is made of fresh fish, boned and peeled, only fish, steamed with fresh pork and eggs. It looks a bit like lunch meat, but it tastes more tender.
3. Potted vegetables in Chang 'an, Guangdong
Chang 'an Potted Cuisine is very famous in the local area, and it is a traditional folk culture dish. It has a long history. After so many years of improvement, it has changed from the original five floors to the current nine floors and ten floors, which means long and complete. The ingredients have also changed from radish, vegetable head, squid, meat and floating skin to roast duck, south milk pork, boiled chicken, squid, eel, yuba, mushrooms, sea cucumber and pigskin.
4. Sichuan qiaojiao beef
Beef stubble is a traditional snack in Leshan, Sichuan. It is said that there were many people eating beef soup at that time, and everyone had no place to sit, so they had to put their feet on the steps with bowls to eat, hence the name. The meat quantity of beef with jumping horns can be said to be quite rich, which can be said to include all parts of cattle and even internal organs.
5. Beijing roast duck
Beijing roast duck is made of high-quality meat duck and roasted with charcoal. After baking, it has a faint fruity aroma, the meat is fat but not greasy, and the color is golden and attractive. The most common and popular way to eat Beijing roast duck is to cut it into small pieces, dip it in sauce, wrap it in a thin dough, put cucumber strips and shredded onion on it, and bite it down, leaving its lips and teeth fragrant and delicious.