What are the traditional cuisines in China and China?

1, Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a local famous dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the light years of sweeping the road.

2. Rolling on a donkey is one of the traditional snacks in old Beijing and Tianjinwei. Because of the soybeans spilled in the final production process, such as the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named snowballing;

Zongzi is steamed with glutinous rice wrapped in leaves of Zongzi, which is one of the traditional festival foods of the Chinese nation. It appeared as early as the Spring and Autumn Period and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival.

4. jiaozi is an ancient traditional pasta in China, which originated from Wancheng in the Central Plains and is deeply loved by China people. It is a must-eat food in most parts of northern China during the Spring Festival every year.

Noodles originated in China, and have been made and eaten for more than 4000 years. They are simple to make and convenient to eat, and can be used as both staple food and fast food.