Soft-skinned long fish, Sweet and Sour Mandarin Fish, Buddha jumping wall, boiled cabbage, kung pao chicken, Longjing shrimp, Beijing roast duck, Siwen tofu, Yangzhou lion head and Dongpo meat.

1. Soft-pocket long fish: one of the most famous dishes in Huaiyang cuisine, with eel as raw material, tender and tender meat and rich nutrition.

2. Sweet and Sour Mandarin Fish: a famous traditional Suzhou dish with a history of more than 200 years. Crispy outside and tender inside, sweet and sour.

3, Buddha jumps over the wall: a famous dish in Fuzhou, Fujian, using a variety of precious ingredients, simmering slowly, full of flavor.

4. Boiled cabbage: a traditional Sichuan dish with complex technology, exquisite raw materials and elegant fragrance.

5. kung pao chicken: Shandong cuisine, Sichuan cuisine and Guizhou cuisine all have this dish, which is sweet and sour and delicious.

6. Shrimp in Longjing: a famous dish in Hangzhou, combined with the fragrance of tea and the delicacy of shrimp, was given a state banquet during Nixon's visit to China in 1972.

7. Beijing roast duck: a classic in Shandong cuisine, it originated in Shandong and was introduced to Beijing, and is famous for its unique flavor.

8. Siwen Tofu: Huaiyang cuisine with a long history, which tests the skill of the knife. The tofu is delicate and melts in the mouth.

9. Yangzhou lion head: a classic traditional dish in Yangzhou, Jiangsu Province, with a soft taste, fat but not greasy.

10, Dongpo meat: Su Dongpo's favorite dish when he was a satrap in Hangzhou, with thin skin and tender meat, bright red color and thick and mellow juice.