1, Beijing: Beijing Roast Duck
Beijing Duck, a high-quality meat duck, is roasted with fruit and wood charcoal fire, with the characteristics of ruddy color, tender meat, mellow taste, fat but not greasy, and is known as "delicious in the world" at home and abroad.
2. Tianjin: Pot collapse and tenderloin
It is made of pork tenderloin, eggs, minced onion and ginger, cooking wine, salt, flour, sesame oil and spring onion foam. It is bright yellow, fresh and tender, salty and delicious.
3. Hebei: donkey meat is on fire.
Donkey fire is a famous snack popular in North China, which originated in Baoding, Hebei Province. That is, the cooked donkey meat is put into the fire to eat, the taste of the fire is crisp, the donkey meat is fat but not greasy, and the aftertaste is mellow. In addition, in hejian city, Hebei Province, there is a similar snack called burning donkey meat, which is quite different in taste and practice from burning donkey meat and is also very famous.
4, Shanxi: oily meat
"Oily meat" is one of the famous dishes in Shanxi. It was originally a famous official dish, and later spread to Taiyuan, and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level. Because the "oily meat" in Shanxi has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, it clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and the use of vinegar in cooking is very particular. The method of using vinegar in this dish is an example.
The requirements for this dish are: golden and bright color, salty and fresh taste, vinegar, soft texture, transparent juice, not thin or thick, and slightly bright oil.
5. Inner Mongolia: Braised mutton by hand
Mongolian traditional food for thousands of years is the daily routine of herders. The practice is to disassemble the mutton with bones according to the joints, put it in a large pot without adding salt and other seasonings, and cook it with raw juice. When eating, grab the sheep bone with one hand, take off the mutton with a Mongolian knife with the other hand, and dip it in the adjusted seasoning to eat. According to the habits of herders, braised pork is usually used for dinner.
6. Heilongjiang: Pot-wrapped meat
Pot-wrapped pork is a northeast flavor dish, that is, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in the pan until golden brown, and then stirred and thickened in the pan. The finished dish is golden in color, crisp outside and tender inside, sweet and sour, and it is very suitable for eating in summer to stimulate appetite.
7. Jilin: Steamed white fish
Songhua River is famous for its sweet and delicious water. Since ancient times, fishermen on the Songhua River have treated visiting relatives and friends with boiled white fish in river water, which has been praised as a beautiful talk. Later, after cooking with great concentration, the famous dish steamed Songhua River white fish was finally created and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute.
There are two ways to steam white fish: the high-level feast is mainly based on soup and fish juice, and the fish is delicate and salty; The other is mainly fish, and the soup is immersed in the fish during steaming, which is a dry steaming method. Both methods need fresh fish.
8. Liaoning: Pork stewed vermicelli
This dish is Sichuan cuisine and Northeast cuisine, which originated in Sichuan. During the Tang Dynasty, Xue Rengui liked Sichuan cuisine very much. After Xue Rengui was sent to the Northeast by the government, he also brought Sichuan cuisine to the Northeast and developed it into a Northeast cuisine according to the local style.
9. Shanghai: Braised pork.
Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think it is hard to chew, and some people think it is greasy and difficult to swallow, but the dish of braised pork is five flowers and three layers. After making it, it is delicious and can't be described in words. It is fat but not greasy, and it can be called a mouthful of meat in Chinese cuisine.
10, Jiangsu: Braised lion head
Braised lion's head is a dish that China often eats on holidays. It is also called Four Joy Meetballs, which means it is auspicious. This is a famous dish in Huai, with fat and thin meat ruddy and shiny, accompanied by green vegetables, bright colors and tangy fragrance, which will arouse the appetite just by looking at it. The mellow and fragrant meat and juice are irresistible top delicacies.
The lion's head should be soft and delicious, and it's best to chop the meat yourself. Another key point is to simmer it slowly in the container, and casserole is the best. One of the famous dishes taught by Zhang Daqian, a master of Chinese painting, is "Braised lion's head". Mr. Daqian's practice is that it is very lean meat, three-thirds fat meat, finely chopped and roughly chopped, and the size should be like rice grains, and it should not be chopped too finely, so that gaps can be kept between the meat to contain juice.
1 1, Zhejiang: Xihu vinegar fish
Traditional dishes in Hangzhou, Zhejiang. 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.
12, Anhui: Yellow Mountain Stinky Fish
A famous dish in Huizhou, Osmanthus fragrans, was a boat trip home to visit relatives in those years. Because of the long distance and hot weather, the Osmanthus fragrans it carried was not well preserved and stinked. My wife was reluctant to throw it away, so she treated it with thick oil red sauce. Unexpectedly, the smelly Osmanthus fragrans was delicious after being cooked. Huizhou merchants took this opportunity to promote, and the villagers followed suit. Inadvertently, the stinky fish actually became the signature dish of Huizhou, and even became a classic of Huizhou cuisine, and even had the custom of "fish doesn't stink and don't eat".
13, Fujian: Buddha jumps over the wall
There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork tripe, sheep elbow, toe of hoof, tendon of tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom and bamboo shoots.
The cooking process is very complicated: firstly, the 18 raw materials are fried, fried, cooked and fried to make various dishes with their own characteristics, and then they are stacked in a big Shaoxing wine jar layer by layer, and a proper amount of soup and Shaoxing wine are injected to fully blend the soup, wine and vegetables, and then the jar mouth is sealed with lotus leaves and heated on the fire. The use of fire is also very particular. It is necessary to choose white charcoal that is heavy and does not smoke. First, boil it on a strong fire, and then simmer it slowly for five or six hours on a slow fire. This is the end of the story.
14, Jiangxi: steamed pork with rice flour
It is made of pork belly with skin, rice flour and other seasonings. Steamed pork is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, rice flour is oily and full of five flavors. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with side dishes such as old lotus root, pumpkin and sweet potato.
15, Shandong: jiuzhuan large intestine
This dish was initiated by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. It was originally named "Braised large intestine", and after many improvements, the taste of braised large intestine was further improved. Many famous people prepare a dish of "Braised large intestine" when they hold a banquet in this store. After eating this dish, some literati felt that it was really different and had a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulously as Taoist "Nine Refined Elixirs", they renamed it "Nine Turn Large Intestines".
16, Henan: Huimian Noodles
Huimian Noodles is a special food in Henan with a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous in the Central Plains and spread all over the country for its delicious taste and economic benefits. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients.
17, Hubei: mian yang Sanzheng
The so-called three-steaming, that is, steaming livestock and poultry, steaming aquatic products and steaming vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root, etc.), which is quite in line with the nutritional balance of meat and vegetables. The steamed vegetables are all wrapped in pounded rice flour, and the original fragrance of the vegetables is matched with the fragrance of rice, which has a deep aftertaste. When it comes to steaming, the so-called "three" has become an approximate number. There are no fewer than nine or ten kinds of steaming techniques, such as powder steaming, steaming, steam steaming, soup steaming, buckle steaming, brewing steaming, package steaming, sealing steaming, pattern steaming, dry steaming and steaming.
18, Hunan: Fish head with chopped pepper
A famous dish in Xiangtan. It combines the "fresh taste" of fish head with the "spicy taste" of chopped pepper, and has a unique flavor. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
19, Guangdong: white-cut chicken
White-cut chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by its simple preparation, just cooked but not rotten, no ingredients and original flavor. It is better made in Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".
20. Guangxi: snail powder
Snail powder is the most famous and popular snack rice noodle in Liuzhou, which has a unique flavor of sour, spicy, fresh, cool and hot.
2 1, Hainan: Wenchang Chicken
Wenchang chicken is the most famous traditional dish in Hainan. Its meat is smooth and tender, its skin is thin and crisp, its flavor is strong, and it is fat but not greasy.
22. Sichuan: Mapo Tofu
Famous products in Sichuan cuisine. 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.
Chongqing: spicy chicken
A pile of dried Chili peppers is mixed with dried chicken pieces, sprinkled with sesame seeds, which makes people look very appetizing. The chicken tastes crisp outside and tender inside, and it has the fragrance of sesame seeds, which makes people want to eat more and more.
24. Guizhou: Fish in Sour Soup
Sour soup fish, a unique food of Miao nationality, is delicious in sour taste and full of spicy energy, which makes people appetite. Generally, the specialty rotten pepper and many local nutritious Chinese herbal medicines are added first, and the natural sour soup is cooked by tomato acid, and then the cleaned live fish is cooked in the pot.
Sour soup is made from boiled rice swill, and the best sour soup should be white. The clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some soybean sprouts, small bamboo shoots and wild onions as accessories, the flavor will be more unique.
25. Yunnan: Crossing the bridge rice noodles
Crossing the bridge rice noodle soup is made of big bone, old hen and Yunnan Xuanwei ham after a long period of boiling. Crossing the bridge rice noodles consists of four parts: first, the soup is covered with a layer of boiling oil; The second is seasoning, including oil chili pepper, monosodium glutamate, pepper and salt; The third is the main ingredients, raw pork tenderloin slices, chicken breast slices and mullet slices, as well as pork loin slices, belly head slices and water-soaked squid slices that are over-ripe with water; Adjuvants include pea tips and leeks, as well as coriander, shredded onion, shredded grass sprouts, shredded ginger, magnolia slices and preserved bean curd skin; The fourth is the staple food, that is, rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steaming.
26. Shaanxi: Mutton paomo
It is well-cooked, the ingredients are heavy and mellow, the rotten meat soup is thick, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating. Because it warms the stomach and resists hunger, it is always loved by people of all ethnic groups in Xi 'an and northwest China, and foreign guests come to Shaanxi to try it first to satisfy their appetite.
27. Tibet: Blowing up the lungs
Tibetan voice luozha. More common in Lhasa and other places. Mainly made of sheep lung with ghee and flour, etc., cooked first and then fried. It is characterized by light brown color, crisp outside and soft inside, and delicious taste.
28. Xinjiang: Roast whole sheep
Roast whole sheep with a long history is a famous dish in xinjiang cuisine, and its flavor can be compared with Beijing roast duck. The reason why it is so famous is its unique method of making, besides its exquisite selection of materials. Select lambs under one year old as the main raw materials, remove their hooves and viscera after slaughter, mix them with refined flour, salt water, eggs, turmeric, pepper and cumin powder, evenly spread them all over the sheep, then put them through with wooden sticks with nails from beginning to end, put them into a special pit or a large oven, and stew them for about 1 hour.
You can't eat the whole lamb when it is roasted. You should tie a red knot and put celery or parsley in your mouth. It looks like a live sheep lying down eating grass, then put it on the dining car and push it to the restaurant for guests to cut and taste at will. The roasted whole lamb is bright in color, crispy in skin and tender in meat, fragrant and delicious. When eating, slice the meat and dip it in salt.
29. Qinghai: Mutton fried noodles
Add water to flour to make dough with moderate hardness, then knead the dough into coarse noodles, flatten the coarse noodles with a little clear oil with your fingers, put them on the plate layer by layer, cover them with wet cloth, wake up for a while, and then pull the noodles.
Pulling noodles is a "technology", and the average person pulls them in different sizes. The patch to be pulled out is like a nail, commonly known as "nail surface". Cook the pulled noodles and take them out for later use.
Stir-fry the noodles in another pot before cooking them. Generally, it is stir-fried shredded mutton (or beef) with garlic sprouts, vermicelli, pepper powder and other seasonings; You can also add some shredded vegetables such as melon, eggplant and cabbage.
Put the cooked noodles into the fried dish, stir-fry for a while, add soy sauce and serve. When eating, you can add some condiments such as Chili sauce or vinegar according to your taste, which is more delicious.
Features: delicious, smooth and palatable, nutritious, easy to digest, suitable for all ages.
30. Gansu: Hexi lamb
Ingredients: mutton (fat and thin) 1 000g seasoning: onion 50g vegetable oil100g pepper10g salt 5g pepper 5g soy sauce 70g cinnamon 2g cooking wine 30g galangal 30g ginger10g.
1. Wash the mutton (lamb with bone) and chop it into 3cm square pieces;
2. Add 25g of soy sauce, 5g of cooking wine 10, and marinate10 for 0 minutes;
3. Pepper, cinnamon and galangal are wrapped in cloth;
4. Knot the onion and pat the ginger loose;
5. When the pot is heated to 60% heat, fry the lamb pieces in the pot and take them out;
6. Add the fried lamb in another casserole, add the flooded meat, add salt, soy sauce, onion, ginger and seasoning package, bring to a boil with high heat, move to medium heat, cover and stew for 30 minutes, and add pepper noodles.
3 1, Ningxia: Steamed lamb
Ingredients: lamb (with bone), flour. Green onions. Fresh ginger, coriander, refined salt, monosodium glutamate, aniseed oil of pepper, vegetable oil.
Method: Chop lamb with bones into small pieces, mix well with refined salt monosodium glutamate, pepper aniseed oil and appropriate amount of flour, put it in a small bowl, put green onions and fresh ginger on it, and steam it in a cage. When eating, you can sprinkle with coriander and match it with dry food buns. Features: the meat is soft and tender, and the onion is rich.
32. Hong Kong: Beef balls
Hong Kong beef balls are famous for their juicy tendons and full bite. In Stephen Chow, the movie "God of Food" was exaggerated to be used as table tennis. Legend has it that during the reign of Shunzhi in the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed the characteristic beef balls. Later generations of the Wangs moved to Hong Kong, and the beef balls became a famous snack in Hong Kong, even loved by the Queen of England, also known as "tribute balls". Beef balls are usually cooked with rice noodles, or fried with shrimp, cashew nuts and other ingredients, or fried with quail eggs and hibiscus balls. It tastes crisp and tender outside, sweet and delicious.
33. Macau: Ma Jiexiu
It is cod, a kind of salted fish that Portuguese people like to eat. It can be cooked in different ways, such as frying, burning, roasting and boiling. It will make people taste fragrant and memorable.
34. Taiwan Province: Three cups of chicken.
Three cups of chicken is a typical dish in Taiwan Province. The so-called three cups of chicken means one cup of soy sauce paste, one cup of rice wine and one cup of black sesame oil. Select the best chicken legs and wings, marinate the chicken with onion, ginger, garlic and soy sauce paste for 24 hours, fry the marinated chicken in an oil pan until golden, then fry the garlic cloves with sesame oil until golden, stir fry the garlic cloves and chicken in the pan together, and add three cups of sauce. This dish is also added with a unique spice in Taiwan Province-nine-story pagoda. Three cups of chicken are rich in flavor and more suitable for northerners. The tender chicken, the heavy seasoning and the fragrant nine-story tower all make people drool.