2. Tianjin's representative dish: the pot collapses. Pork tenderloin is made of pork tenderloin with Huang Liang color, fresh and tender, salty and delicious.
3. Hebei representative dish: donkey meat on fire. When the cooked donkey meat is put into the fire, it tastes crisp, fragrant and attractive, and has a mellow aftertaste.
4. Shanxi representative dish: oil spilled meat. This dish is characterized by golden and bright color, salty taste and little vinegar taste, soft texture outside and tender inside, moderate juice transparency and a little bright oil.
5. The representative dish of Inner Mongolia: Hand-grabbed mutton. "Hand-grilled meat" refers to grabbing mutton by hand, which is a red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". According to the habits of herders, braised pork is usually used for dinner.
6. The representative dish of Heilongjiang: pot-wrapped meat. This dish is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer to stimulate appetite.
7. Jilin representative dish: steamed white fish. Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain visiting relatives and friends. Later, after painstaking cooking, the famous dish steamed Songhua River white fish was finally made and served at the banquet. In the Qing Dynasty, the white fish in the Songhua River was once listed as a tribute.
8. Liaoning representative dish: pork stewed vermicelli. This dish is Sichuan cuisine and Northeast cuisine, which originated in Sichuan. In the Tang Dynasty, Xue Guiren liked Sichuan cuisine very much. After he was sent to the northeast, he also brought Sichuan cuisine to the northeast and developed it into northeast cuisine according to the local style.
9. Shanghai representative dish: braised pork. The raw material of braised pork is pork with five flowers and three layers. After making, it tastes delicious and can't be described in words. Fat but not greasy, it can be called a classic dish in Chinese cuisine.
10, Jiangsu representative dish: stewed lion head. Braised lion's head is a dish that China people often eat on holidays. It is fat and thin, ruddy and shiny, with green vegetables. It is also called Four Joy Meetballs, which means good luck.