China is a big gourmet country, and all kinds of special foods are gathered all over the country. The local special snacks are delicious and colorful, and you can't leave. Come and start your gourmet journey.

Guangxi cuisine

Lemon duck

Lemon duck is a special dish in Wuming, Nanning, Guangxi.

Lemon duck meat is sour and spicy, with a strong and strong taste. The first bite feels strong, and the second bite can't stop. Duck meat is crispy and fleshy.

Lemon duck is not soft, greasy or smelly, with a special lemon aroma. The sour and spicy flavor of lemon duck is not only the credit of lemon, but in fact, sour pepper, sour mustard head, sour ginger, garlic paste and so on should be added when frying. Add salted lemon and perilla before taking out the pot. The salted lemon should be seeded before putting it in, otherwise it will be bitter if cooked for a long time, and the fragrance will evaporate.

Hunan cuisine

Fish head with chopped pepper

Fish head with chopped pepper belongs to Hunan cuisine and is 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.

hubei cuisine

Pork ribs and lotus root soup

First, blanch the chopped ribs in boiling water, take them out and dry them. Stir-fry the ribs in a wok with oil, then put them in a crock, add some warm water, and add salt after boiling. In addition, peel the old lotus root, remove the knots and wash it, and cut it into irregular prisms. Add a little salt and mix raw. When the ribs are cooked to 6% maturity, pour the processed lotus root into the pot, stir and continue to boil, add salt appropriately until the ribs are rotten with lotus root powder, and sprinkle some chopped green onion and pepper when putting them into the soup bowl. The characteristic is that the meat lotus root is fragrant and rotten, and the soup is delicious.

Shandong cuisine

Crab-yellow sea cucumber

Scallion-roasted sea cucumber, a famous northern dish, is imported from Shandong. The sea cucumber is fresh, soft and smooth, and the scallion is fragrant and has no juice left after eating. It is one of the "eight treasures of ancient and modern times". The scallion is mellow in flavor and rich in nutrition, and it nourishes the lung and kidney.

Henan cuisine

Baked noodles with fried fish

Baked noodles with fried fish in sweet and sour sauce is a famous traditional dish in Kaifeng. It is made of sweet and sour fried fish and baked noodles. Sweet and sour fried fish has a long history. According to the Tokyo Dream Record, it was popular in the Tokyo market in the Northern Song Dynasty, and it was called vinegar fish. It is made of carp as the top-grade raw material, and has been carefully produced through many processes. It is bright and bright in color, soft and tender, fresh and fragrant, sweet and sour, slightly salty in acid, and tender as tofu, but the fish body is intact. It is really good in color, fragrance, shape and taste.

Jiangxi cuisine

Pangtou fish in Poyang Lake

Pangu fish head in Poyang Lake is a branch of Xunyang cuisine in Jiangxi Province, which is a famous dish in Jiujiang City, Jiangxi Province. Because it is "fresh, spicy, slightly sour, fat, tender and delicious, and rich in nutrition", and the main material, Pangu fish head, is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of Jiangxi people, and ranks first among the "Top Ten Gancai" because of its extremely strong Jiangxi flavor.

Fujian cuisine

Buddha leaping wall

There are 18 kinds of raw materials for Buddha leaping wall cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork belly, sheep elbow, toe of hoof, tendon of tendon, chicken breast, duck breast, chicken gizzard and duck gizzard. The cooking process is very complicated: firstly, 18 kinds of raw materials are processed into various dishes with their own characteristics by frying, frying, cooking and frying, and then they are stacked in a big Shaoxing wine jar layer by layer, and an appropriate amount of Shang Tang 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.

anhui cuisine

Pickled fresh mandarin fish

Pickled fresh mandarin fish with light salt water as the main material, supplemented by pork belly and bamboo shoots. After Laicheng, the imported meat is tender, white and delicious, which is a famous traditional flavor in Huizhou.

Zhejiang cuisine

Steamed pork with lotus leaf powder

"Steamed pork with lotus leaf powder" is a famous specialty dish with high reputation in Hangzhou. In the late Qing Dynasty, it was said that its name was related to the "Wind and Lotus in Quyuan" of the "Ten Scenes of West Lake". It is made of fresh lotus leaves in Hangzhou at that time, wrapped and steamed with fried fragrant rice flour and seasoned pork. It is fragrant, fresh, fat, soft, waxy and not greasy, and it is very suitable for appetite in summer.

Jiangsu cuisine

Braised lion's head

Braised lion's head is a dish often eaten in China on holidays, also known as Four Joy Meetballs, which means auspiciousness.

This is a well-known dish in Huai 'nan. It is rich and thin, ruddy and shiny, and covered with green vegetables. The bright colors and tangy fragrance will arouse the appetite just by looking at it. The mellow meat and juice are irresistible top delicacies.

The lion's head should be soft and delicious, and it is 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 in Braised Sauce". Mr. Daqian's practice is that it is very lean, three-thirds fat, finely chopped and roughly chopped, and the size should be like rice grains, not too finely chopped, so as to keep gaps between the meat, so as to contain juice.

Shanghai cuisine

Babao duck

"Babao duck" is a famous dish in various hotels in Shanghai, but it is best cooked in Shanghai Chenghuangmiao Shanghai Old Hotel, so it is praised by gourmets as a must at the table and is famous at home and abroad. It is made by opening the back of a duck with bones, filling the ingredients, putting it in a big bowl, sealing it with cellophane and steaming it. The duck is plump and full, and the original juice is prominent. When it comes out of the cage, it is poured with shrimp and green beans prepared with steamed duck's original brine, which is fragrant all over the house.

Northeast Cuisine

Chicken Stewed Mushroom

Chicken Stewed Mushroom is a famous dish in Northeast China, which is made by stewing dried mushrooms, chicken and vermicelli together.

The best mushroom for chicken stew is wild hazel mushroom, which can bring out the fresh flavor of chicken to the greatest extent. A veritable delicacy. A few northeastern cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.

Shanxi cuisine

oily meat

"oily meat" is one of the famous dishes in Shanxi. At first, it was a famous official dish, and later it 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 with vinegar, soft texture outside and tender inside, moderate and transparent juice, not thin or thick, and slightly bright oil.

Hebei cuisine

Pot-wrapped elbow

Pot-fried elbow is tender, fragrant but not greasy, and is loved by people.

The earliest chef who cooked this dish was Wang Laokun of Zhao Guanzuo in Gaoyang County, a royal chef in Tongzhi period of Qing Dynasty.

Practice: Boil the shaved pork elbow in water until it is half-soft, then add pepper, aniseed, onion, ginger and other condiments into the original soup, stew until soft with warm fire, and finally paste it with dough powder, fry it in oil until golden brown, take it out of the pot, change the knife and put it in a plate, and sprinkle with spiced noodles.

features: tender inside, crispy and delicious, fragrant but not greasy, and easy to carry. If it is served with green onions and flour paste, it will have a unique flavor.

Beijing cuisine

Beijing roast duck

Beijing roast duck is a famous dish in Beijing with world reputation.

It is made of high-quality meat duck, Beijing duck, which is roasted with charcoal fire, with ruddy color and fat but not greasy meat.

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 famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

Tianjin cuisine

whitebait purple crab hotpot

whitebait purple crab hotpot is one of the traditional famous dishes in Tianjin.

the main ingredients of this dish are whitebait and purple crab, which are called "four treasures of winter season" in Jingu. After stir-frying, they are made into delicious soup.

The whitebait produced in Sancha Estuary is fresh, tender and odorless, and the cooked food has the fragrance of autumn cucumber. The purple crab produced in Houbeitang, beginning of winter is dark purple with thin skin and double crab cover. Whitebait and purple crab soup is fresh and fragrant, and it has the effect of keeping out the cold and strengthening the body in winter. In this traditional dish, potherb mustard is soaked in clean water one day in advance to remove the salty taste, cut into inches, coded at the bottom of the hot pot, and then whitebait is added. Put the purple crab on the top, then put another spoon on a strong fire, add clear soup to boil, adjust the mouth with salt and monosodium glutamate, slowly pour it into the hot pot (whitebait, purple crab is not chaotic), light the hot pot, and the soup will boil on the table. In the past year or two, some operators removed the potherb from the soup, and the taste of this soup highlighted the delicacy of whitebait and purple crab.

Inner Mongolia cuisine

Hand-grilled mutton

Hand-grilled meat is a kind of red food.

Mongolian people call meat red food, and in Mongolian it is called "Wulanyid". As the name implies, "hand-grilled meat" means hand-grabbed mutton, which is a traditional food of Mongolian people for thousands of years and a common practice of herders.

The method of hand-picked meat 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 the original 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. Sightseeing in the grassland without eating a hand-picked meat is a waste of time, even if you don't fully appreciate the customs and tastes of the grassland.

Hainan cuisine

Wenchang chicken

Wenchang chicken is the most famous traditional dish in Hainan. Known as the "four famous dishes". It is a delicious food that everyone who travels to Hainan must taste. Wenchang chicken is listed as one of the "four famous dishes" in Hainan, and it is a famous dish at home and abroad. Its meat is smooth and tender, its skin is thin and crisp, its fragrance is very strong, and it is fat but not greasy.

Sichuan cuisine

Sichuan-cooked pork

Sichuan-cooked pork is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Sichuan style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means cooking again. As a traditional Sichuan dish, the position of Sichuan Cuisine is very important, and Sichuan Cuisine is often used as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.