What are the traditional foods in China?

Buddha jumps over the wall, snowballs, zongzi, glutinous rice Baba, jiaozi, glutinous rice dumplings, wonton, noodles, steamed stuffed buns, lion heads, pancakes, layered cakes, moon cakes, fried dough sticks, soybean milk, preserved noodles, Daoxiao Noodles, cold noodles, bean noodles, Sichuan-style pork, roast duck, roast chicken, stewed pig's trotters, hot pot and braised pork. Preserved eggs, salted duck eggs, porridge, fried rice with eggs, sweet potato porridge, wonton, spicy noodles, miso noodles, shredded mustard tuber noodles, rice noodles, fried rice noodles, egg drop soup, laver soup, hot and sour soup, Sugar-Coated Berry, sesame balls, twist, sour plum soup, stinky tofu, oily tofu, spicy tofu, spring rolls, eggs.

China's cooking embodies the Chinese nation's food culture tradition, and it has many unique characteristics compared with other countries' cooking. Taste is diverse. Due to the differences in climate, products and customs, the vast Chinese nation has formed many different cuisines in China's diet since ancient times. As far as local division is concerned, there are four major cuisines: Bashu, Huaiyang, Qilu and Guangdong and Fujian. Four seasons are different. Throughout the year, it is the main feature of China cooking to match the diet according to the season. China has always followed the seasonal seasoning and side dishes, which are mellow in winter and light and cool in summer. Stewed in winter and frozen in summer. All kinds of vegetables change in four seasons and are eaten at the right time. Pay attention to the beauty of dishes. Pay attention to the harmony of color, aroma, taste, shape and container of food, and show the beauty of dishes in many ways. Chefs use their ingenious skills and artistic accomplishment to create all kinds of delicious food, which is unique in realizing the unity of color, fragrance, taste and shape, giving people a special enjoyment of a high degree of unity of spirit and material. Pay attention to interest. China's cooking has always been about taste and fun. It not only has strict requirements on the color, aroma, taste, shape, container, quality and nutrition of snacks, but also has certain elegant requirements on the naming of dishes, the way of tasting, the choice of time, the rhythm of eating and the interspersed entertainment. Creative and full of fun. Combination of food and medicine. China's cooking technology is closely related to medical treatment. In China, we have always attached great importance to "homology of medicine and food" and "homology of medicine and food", and used the medicinal value of food raw materials to cook various delicious dishes to achieve the purpose of preventing and treating certain diseases. The homology of medicine and food means the homology of medicine and food. Tai Su in Huangdi Neijing wrote: "Eating on an empty stomach means eating, and patients take medicine", which embodies the idea of "medicine and food are homologous".