Guangxi gourmet
Lemon duck
Lemon duck is a special dish in Wuming, Nanning, Guangxi.
Lemon duck is sour and spicy, with a strong taste. The first bite felt strong, and the second bite couldn't stop. Duck is crispy and fleshy.
Lemon duck is not soft, greasy or shy, and has a special lemon flavor. The sour and spicy taste of lemon duck is not only the credit of lemon, but also the sour pepper, sour mustard head, sour ginger, garlic paste and so on. Add salt, lemon and perilla before taking out. Seeds should be removed before the salted lemon is put in, otherwise it will be bitter and the fragrance will evaporate if it is cooked for a long time.
Hunan cuisine
Steamed fish head with diced red pepper
Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Xiangtan. It combines the "umami" of fish head and the "spicy" 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 gourmet
Ribs lotus root soup
First, blanch the chopped ribs in boiling water and take them out to dry. Stir-fry the ribs in oil in a wok, then put them in a crock, add some warm water, boil and add salt. 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 half 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. It is characterized by rotten meat lotus root and delicious soup.
Shandong cuisine
Crab yellow sea cucumber
Braised sea cucumber with onion is a famous northern dish, which was introduced from Shandong. It is mainly made of sea cucumber and onion. The sea cucumber is fresh, tender and smooth, and the onion is fragrant, and there is no juice left after eating. It is one of the "Eight Treasures of Ancient and Modern Times". Onions are mellow in taste and rich in nutrition, which tonifies the lungs and kidneys.
Henan cuisine
Liu fish Bei noodles
Fried noodles with sweet and sour fish 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 "Tokyo Dream Record", it was popular in the Tokyo market in the Northern Song Dynasty and was called vinegar fish. It takes carp as the top grade raw material and is carefully made through many processes. The color is bright, soft and tender, fresh and fragrant, sweet and sour, slightly salty in acid and tender as tofu, but the fish body is intact. It's really good in color, smell and taste.
Jiangxi gourmet
Fat fish in Poyang Lake
Poyang Lake Fat Fish Head, a branch of Xunyang cuisine in Jiangxi Province, is a famous dish in Jiujiang City, Jiangxi Province. Because it is "fresh, spicy, slightly sour, fat, tender, delicious and nutritious", the main ingredient, Fat 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/dishes
Steamed shark fin, fish maw and abalone
There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark fin, scallop, fish lip, gelatin, razor clam, ham, pork belly, sheep elbow, sheep toe, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushrooms, bamboo shoots and so on. The production process is very complicated: first, stir-fry, fry, boil and fry 18 kinds of raw materials to make various dishes with different characteristics, then stack them in a large Shaoxing wine jar layer by layer, and inject a proper amount of Shang Tang and Shaoxing wine to make the soup, wine and vegetables fully integrated, then seal the jar mouth with lotus leaves and heat it on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.
Anhui cuisine
Pickled fresh mandarin fish
Fresh mandarin fish marinated in light salt water is the main material, supplemented by pork belly and bamboo shoots. The meat imported after Laicheng is tender, white and delicious, which is a famous traditional flavor in Huizhou.
Zhejiang cuisine
Steamed meat with rice noodle and lotus leaf
"Steamed pork with lotus leaf powder" is a famous specialty dish in Hangzhou, which is very famous. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was steamed with fresh lotus leaves from Hangzhou at that time, wrapped in fried fragrant rice flour and seasoned pork. Fragrant, fresh, fat, soft, waxy, not greasy, very suitable for summer appetite.
Jiangsu gourmet
Braised pork balls
Braised lion's head is a dish that China often eats on holidays. It is also known as the Four Happiness Festival, which means it is auspicious.
This is a famous dish in Huaishang. The fat and thin meat is ruddy and shiny. With vegetables, it is bright in color and fragrant, which can arouse the appetite at a glance. 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 stew slowly in a container, and casserole is the best. One of the famous dishes of Professor Zhang Daqian, a master of Chinese painting, is "Braised Lion Head". Mr. Daqian's practice is that it is very lean meat, one-third of the fat meat, finely chopped and roughly chopped, the size should be like rice grains, and it should not be cut too finely, so that there is a gap between the meat to accommodate the juice.
Shanghai food
Babaoya
"Babao Duck" is a famous dish in Shanghai hotels, but it is best cooked in Shanghai Chenghuangmiao Shanghai Old Hotel, so it is well-known by gourmets at home and abroad. It is made by cutting the duck back with bones, filling the ingredients, putting them in a big bowl, sealing them with cellophane and steaming. Duck meat is full and full, and the original juice is outstanding. When you come out of the cage, pour shrimp and green beans prepared with steamed duck original brine, and the house is full of fragrance.
The most delicious food
Stewed mushrooms with chicken
Stewed mushrooms with chicken is a famous dish in Northeast China, which is made of dried mushrooms, chicken and vermicelli.
It is best to choose wild hazel mushrooms and thin umbrellas to stew chicken, which can set off the delicious flavor of chicken to the greatest extent. It's really delicious. A few northeast cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.
Shanxi gourmet
Oily meat
"Oily meat" is one of the famous dishes in Shanxi. It was a famous official dish at first, then 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 Shanxi's "oily meat" has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, which clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and they are very particular about cooking with vinegar. The method of using vinegar in this dish is an example.
The requirements of this dish are: golden and bright color, salty and fresh taste, vinegar fragrance, soft texture, transparent juice, not thin or thick, and slightly bright oil.
Hebei cuisine
Bao Guo elbow
Pot-roasted elbow is tender outside and tender inside, fragrant but not greasy, which is deeply loved by people.
The earliest chef who cooked this dish was Wang Laokun of Zhao Guanzuo in Gaoyang County, who was the royal chef during Tongzhi period of Qing Dynasty.
Practice: Boil pig's elbow in water until it is half soft, then add pepper, aniseed, onion, ginger and other condiments into the original soup, stew it with warm fire until it is soft, finally hang in flour, 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 outside and crisp inside, delicious, fragrant but not greasy, easy to carry. If you eat it with green onions and flour paste, it will have a special taste.
Beijing cuisine
Peking roast duck
Beijing roast duck is a world-famous Beijing dish.
Beijing Roast Duck, a high-quality meat duck, is roasted with fruit and charcoal, with rosy color and fat but not greasy meat.
Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. It is famous for its red color, tender meat, mellow taste, fat but not greasy.
Tianjin cuisine
Silverfish zixie hotpot
Silverfish and purple crab hotpot is one of the traditional 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 cooked into delicious soup.
The whitebait produced in Sanchahekou is tender and tasteless, and the cooked food has the fragrance of autumn cucumber. The purple crab produced in Beitang after early winter is dark purple with thin skin and double crab cover. The whitebait and purple crab soup is delicious and has the effect of keeping out the cold and strengthening the body in winter. In this traditional dish, potherb mustard is soaked in clear 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 it, then put another spoon on the high fire, add the 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 be served. In the past two years, some operators have removed wild vegetables from the soup, and the taste of this soup highlights the delicacy of whitebait and purple crab.
Inner Mongolia cuisine
Shouba meat (hand-roasted mutton)
Braised pork is a red food.
Mongolians call meat red food, and Mongolian calls it "Ulan Yide". As the name implies, "hand-grilled meat" means grabbing mutton by hand, which is a traditional food of Mongolian people for thousands of years and a common practice of herders.
The way to grasp the meat by hand is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning. According to the habits of herders, braised pork is usually used for dinner. Sightseeing on the grassland without eating a piece of hand-grabbed meat is a waste of time, even if you don't fully appreciate the customs and tastes of the grassland.
Hainan food
Wenchang chicken
Wenchang chicken is the most famous traditional dish in Hainan. Known as the "four famous dishes". It is a must-eat food for everyone who travels to Hainan. 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 strong, and it is fat but not greasy.
Sichuan cuisine
Braised pork slices in brown sauce
Sichuan cuisine is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded 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.