1, Xihu vinegar fish

West Lake vinegar fish is a famous dish in Hangzhou. It is said that when Zhao Gou visited the West Lake in the Southern Song Dynasty, he tasted the fish cooked for him by Song Wusao, which was full of praise. It was called Song Saoyu at that time and later developed into West Lake vinegar fish.

2. Buddha jumps over the wall

The Buddha jumps over the wall is also a well-known dish. According to legend, a group of beggars stewed leftovers with wine. A restaurant owner felt the strange fragrance after smelling it. After returning, he studied the Buddha jumps over the wall, which means that even if Buddha smells this dish, he should jump out and have a taste.

3, stinky mandarin fish

Stinky mandarin fish is one of the representative works of Anhui cuisine. This dish needs to marinate mandarin fish for a few days, and wait until the skin tastes a little before cooking. Although it smells bad, it tastes delicious.

4, white meat sauerkraut blood sausage

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5. Xinjiang saute spicy chicken

Xinjiang saute spicy chicken is definitely the most representative dish in Xinjiang, which is not only in Xinjiang, but also in most parts of the country. It is simple to make and delicious, and is deeply loved by the public.

6, oily meat

Oily meat and oily meat are the most famous traditional dishes in Shanxi Province, which are called "three Jin blindly". There are many versions of its origin and different practices in different places. The more famous ones are the oily meat in Taiyuan, Yangquan and Jincheng, and the "oily meat in rice" in Jincheng, which is characterized by more soup, and it is a must to eat with rice that has just been cooked.

7. Wenchang Chicken

Wenchang chicken is both a chicken and a dish, ranking first among the four famous dishes in Hainan. Wenchang chicken's breeding conditions are particularly harsh, so the chicken tastes delicious.

8. Clay Pot Rice

This is a special food in Guangzhou, and clay pot rice shops can be seen everywhere in the villages in Guangzhou. Claypot rice emphasizes a bacon, sausage, bacon and salted fish, all of which are excellent ingredients for making claypot rice.

9, pot meat

Pot-wrapped pork, the specialty of Heilongjiang, formerly known as pot-fried pork, is a northeast dish, which was founded by Zheng Xingwen, the chef of Yin Duxue, the government of Daotai, Harbin, during Guangxu period. After cooking, it is golden in color and sweet and sour in taste.