What is a national dish? Which one do you like best and why?

Because China is vast in territory and abundant in natural resources, with different climate, products, customs and habits, it has formed many flavors in its diet for a long time. China has always had it? Nanmibei? Say, taste? South sweet, north salty, east spicy and west sour? Points. Chinese cuisine is extensive and profound, with its own characteristics in East, West, North and South, and the eight major cuisines have their own advantages. Sweet and sour department, spicy department, health department, barbecue, steaming, stewing, cooking, 18 martial arts complete. So, among such bright stars, which dish can be regarded as the national dish of China?

The menu at our state banquet really brings together delicious food from all over the world. Let's take a look at 10 classic state banquet dishes: Sweet and Sour Mandarin Fish, lion's head, kung pao chicken, boiled cabbage, Vince tofu, Buddha jumping wall, squab, Dongpo meat, boiled chicken and Beijing roast duck.

Looking at this menu alone, many people may notice a very doubtful and inconspicuous dish, that is boiled cabbage. Yes, I was surprised when I first saw this menu. Boiled cabbage can be called a state banquet, so I can have a state banquet at home every day. However, when I saw the way this dish was cooked, I took it. It was really a masterpiece at the state banquet.

Boiled cabbage is a famous dish of Sichuan cuisine, which was originally created by Huang, a famous chef of Sichuan cuisine, in the imperial dining hall of Qing Palace, and later developed by Luo, a master of Sichuan cuisine. Many people may think that boiled cabbage is really only boiled water and cabbage, then you are really wrong. The dishes that can be served at the state banquet are absolutely unusual. The raw materials of this dish seem simple, boiled water and cabbage, but the boiled water here is not really boiled water, but pure chicken soup, and the most difficult thing about this dish is the practice of this chicken soup, which the average chef can't do at all and dare not try easily, because without superb cooking skills, it is bound to fail.

Although the soup used in this dish is chicken soup, it is not ordinary chicken soup. Instead, the old hen, old duck, ham hooves, ribs, scallops and other ingredients are fished out and put into the pot. After adding various seasonings, the chicken breast is simmered for 4 hours. Then chop the chicken breast into paste, add fresh soup and stir it into paste. After repeated adsorption for two or three times, the chicken soup in the pot can be as clear as boiling water. The cabbage used here is also very delicate. It is to choose the ripe and immature Chinese cabbage as raw material, only choose the tender heart with yellow color, blanch it with hot water a little, then rinse it with clear water to remove the fishy smell of the cabbage, and finally pour chicken soup until it is cooked.

Qitan dishes are fragrant and fragrant, and Buddha hears that he abandons Zen and jumps over the wall. Described the rich and delicious taste of the Buddha jumping wall. The materials used for the Buddha jumping wall are relatively expensive, including abalone, sea cucumber, shark's fin, scallop, fish belly, fish lips, sheep elbow, hams, chickens and ducks, mushrooms and winter bamboo shoots. Put the cleaned materials into a vat, add Shaoxing wine, rock sugar, cinnamon, soy sauce and salt, seal the jar mouth with fresh lotus leaves, boil over high fire and simmer for 5 hours. This is a gorgeous dish, used to entertain foreign guests and show mutual respect and preferential treatment.

Beijing roast duck is one of the most famous and distinctive dishes in Beijing, and is known as? The best food in the world? . Its main characteristics are crisp skin, bright color, crisp outside and tender inside, fat but not greasy, and it is really delicious with sweet noodle sauce.

Lion's head is a dish with a long history, which can be traced back to the period of Yang Di. The general practice is to chop pork belly, onion, ginger, eggs, water chestnut and starch. Into a ball. Braised or braised is ok. The lion's head with crab powder at the state banquet was clearly described by Tsui Hark in The Riverside Scene at Qingming Festival. The lion's head is named after its shape, and pork is round. Pork is half fat and half thin, finely cut and roughly chopped, mixed with protein to make it easy to solidify, or mixed with shrimp and crab powder? This is also a traditional famous dish in Huaiyang cuisine, and it is also loved by ordinary people, probably because it is relatively simple to make.

Kung pao chicken is a famous dish with traditional characteristics, and its taste has been improved many times. Shandong cuisine, Sichuan cuisine and Guizhou cuisine all have different tastes. When you walk into restaurants, you can see kung pao chicken, which is especially popular with diners.

Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes have thin skin and tender meat, bright red color, mellow juice, fragrant but waxy but not greasy. Dongpo meat is delicious and deeply loved by people. This dish is called Dongpo pork because we have to mention Su Dongpo, a great writer. This famous dish in Hangzhou is named after it.

White-cut chicken is a traditional famous dish with good color and flavor. It belongs to the most common chicken dish in Cantonese cuisine and is a kind of pickled chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. White-cut chicken, also known as white-cut chicken, belongs to Guangdong and Guangxi home cooking. White-cut chicken is famous for its freshness and delicacy.

According to legend, it is related to Emperor Qianlong's trip to the south of the Yangtze River. One day, Gan Long came to Xining Temple in Yangzhou to visit the people incognito. It's almost time for lunch, and the attendants quickly asked the abbot to prepare lunch. ? After listening to it, Ganlong wanted to try it, and asked, does this bean curd dish have a name? They all said in unison, there is no name, just that Master Vince did it. ? When Gan Long arrived at Zhaitang, he asked to taste this dish. Just as Qianlong picked up chopsticks and tasted them, a piece of tofu disappeared. Just as he was wondering, the abbot quickly explained that the white silk thread was cut from tofu! ? Gan Long couldn't wait to taste a few mouthfuls. He was very happy: Vince Tofu! Vince tofu! If it is not a wave, it is not worthy of the name! The knife work is extraordinary, the soup is delicious, the shredded tofu is smooth and tender, and the fragrance is refreshing. ?

Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is delicious and tender, rich in crude protein and a small amount of inorganic salts. Roasted squab is full of game, delicious in color, delicious in taste and delicate in meat, which is memorable.

In a word, China food culture is a regional culture with a long history, with broad vision, deep levels, many angles and high taste. It is the people of all ethnic groups in China who have created, accumulated and influenced the material wealth and spiritual wealth of neighboring countries and the world in the aspects of food source development, tableware development, food preparation, nutrition and health care, food aesthetics and so on in the production and life practice of more than 6,543,800 years.