Roast duck is a famous Beijing dish with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.

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 known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.

2, Mapo tofu

Mapo tofu is one of the famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main materials are tofu, minced beef (pork can also be used), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine.

The appearance is dark red and bright, with red, white and green contrasts, and the shape of tofu is not rotten; It tastes hemp, spicy, hot, tender, crisp, fragrant and fresh.

3. West Lake vinegar fish

West Lake Fish in Vinegar Gravy, alias Uncle and Sister-in-law Chuanzhen, Song Saoyu, is a famous dish with traditional local flavor in Hangzhou Hotel, Zhejiang Province.

West Lake vinegar fish usually uses grass carp as raw material and is cooked. After cooking, pour 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 and sour.

4. Wuwei salted duck

Wuwei salted duck, also known as Wuwei smoked duck, is a traditional specialty food in Wuwei County, Anhui Province, which was founded in the Qing Dynasty. Chaohu duck is made from raw materials, with about 30 kinds of traditional Chinese medicines and seasonings, such as star anise, pepper, clove and fennel, which are smoked first and then marinated.

5. Dongpo Meat

Dongpo meat, also known as rolling meat and Dongpo braised meat, is a traditional dish with characteristics in Meishan and Jiangnan areas. Dongpo pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places, such as cooking first and then burning, cooking first and then steaming, and stewing directly to collect juice.

The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork. The finished dishes are neatly packed mahjong pieces, which are bright red and agate-colored. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.

Baidu Encyclopedia-Top Ten Famous Cuisine in China