What Chinese food do foreigners love to eat?

The most popular cuisines for foreigners abroad are

Roasted Duck

Roasted duck has a reddish color, tender meat, mellow flavor, and fat but not greasy. Roast duck has a long history, first originated in Nanjing, and was introduced to Beijing during the Ming Dynasty, known as the capital's specialties. Freshly baked roast duck is full of aroma, mouth-watering. Roast duck can be eaten in many ways, the most common is sliced into thin slices with shredded green onion pancakes and sweet noodle sauce, which is flavorful and tender in the mouth, with a lingering aftertaste.

Roasted duck practice.

1, buy a fresh duck, handle the duck, and then put it in a ventilated place for more than three hours to dry the surface.

2, mix 2 tablespoons of honey, 2 tablespoons of cooking wine, 1 tablespoon of white vinegar and 2 tablespoons of water to make crispy water.

3, in a bowl put green onion, ginger, coriander, cinnamon, star anise and other spices, add half a bowl of soy sauce, half a bowl of cooking wine, soak for a few hours to taste.

4, the good marinade in the duck body brush three times, each brush should be placed in a ventilated place to dry, and then brush the next time.

5, after the final drying, brush the crispy water on the duck to dry. Then prepare a steamed bun soaked in water and stuff it into the duck's stomach, then cut the apple in half and put it into the duck's stomach.

6, put the duck breast side up, put on top of the baking net in the oven, oven 220 ℃ lower middle layer, bake for 40 minutes, bake to 20 minutes, you can according to the degree of duck coloring plus cover with tinfoil.

7, baked to 35 minutes, you can brush the crispy water again, then baked for 5 minutes, so that the duck skin will be more crispy, baked and cooled until not hot can be sliced.

Dumplings

Dumplings are a well-known delicacy, especially in the northern region, where they are eaten on New Year's holidays. Dumplings can be filled with a wide variety of vegetables and meats, and are deliciously flavored and dipped in garlic.

How to make dumplings.

1. Prepare 300 grams of flour, add 140 grams of cold water, and form a smooth, stiff dough. Set aside to rise and relax for half an hour, then prepare the dumpling filling.

2, the carrots clean, chopped into carrots, fungus soaked in water in advance, and then cut into fungus, the cabbage chopped together.

3, pork cut into pieces, with a meat grinder into a meat filling. Mix the pork stuffing and cabbage, carrot and fungus together, put some chopped scallions on top, and then put some five-spice powder and pepper powder, burn some hot oil poured on top of the scallions, pepper powder and five-spice powder, you can squeeze out the flavor.

4, put 2 spoons of soy sauce, 1 spoon of salt, appropriate amount of chicken juice, half a spoon of sugar inside the meat mixture, stir well with chopsticks in one direction.

5: Divide the dough into small dosages, sprinkle more dry flour on top, and press them flat with your hands. Use a rolling pin to roll out the dough into a dumpling skin that is thick in the center and thin on both sides, and put the meat filling on top.

6. Pinch the edges tightly to prevent the filling from coming out when cooking. When the water boils, cook the dumplings in the pot, add cool water twice in the middle, and the water boils three times, the dumplings are ready when they float.