Chinese Classic Recipes

Dongpo Pork is a Zhejiang cuisine, with pork as the main ingredient. The dish has thin skin and tender meat, bright red color, rich flavor and juice, crispy and not broken, glutinous and not greasy mouth. Dongpo Pork is a famous dish in Hangzhou, which is loved by people for its excellent color, aroma and taste. Slow fire, less water, more wine, is the trick to making this dish. Generally, it is a square-shaped piece of pork of about two inches, half of which is fat and half of which is lean. It is glutinous, fat and not greasy, with the aroma of wine, red in color, mellow in taste, thick in juice, crispy and not broken, and is very delicious.

2, crystal meat

Crystal meat hooves, also known as crystal meat, is a famous dish in Zhenjiang, Jiangsu Province, has a history of more than 300 years. Crystal hooves into dishes after meat red skin white, smooth and crystal, brine jelly transparent, like crystal, so there is a "crystal" of the name. When eaten, it has the characteristics of lean meat crispy, fat meat not greasy, crispy, tender and fresh, etc., accompanied by ginger and Zhenjiang vinegar, it is a unique flavor. There is a poem that says: "The scenery is infinite today, I love Jingkou meat burning, not greasy, slightly crispy flavor overflow, red and tender frozen crystal dishes."

3, preserved meat and steam

Preserved meat and steam is one of the traditional dishes in Hunan, is to take preserved meat, preserved chicken, preserved fish in a bowl, add chicken soup and seasonings, down the pot of steaming and become. Xu Rui said, preserved meat is a Hunan specialty, mainly pigs, cows, chickens, fish, ducks and other varieties, will be three kinds of preserved meat steamed together that is "preserved meat and steam", eat wax heavy, salty and sweet taste, soft and not greasy, is used to send the first choice of rice.

Wax flavors steamed with a variety of wax smoked products with steam, unique flavor, is the traditional flavor of Hunan cuisine dishes. This dish is heavy wax fragrance, salty and sweet to taste, red color, flexible and not greasy, slightly thick juice, and complementary flavors, each with the best.

4, Flying Dragon soup

Flying Dragon, also known as hazelnut chicken, produced in Xing'anling. Flying Dragon soup is the hazelnut chicken hair removal of internal organs, cooked in broth can be, the soup does not need to put any seasoning to maintain the original flavor of the soup. Flying Dragon Soup is meaty and nutritious, suitable for use as a tonic soup.

Flying dragon (hazel chicken) is a kind of small flying bird which is abundant in the forests of Xing'anling Mountains. Oroqen people with flying dragon blanch soup in two ways. One is to wash and chopped into small pieces of flying dragon meat into the boiling water has been added salt to cook, about two minutes to be soup from the hanging pots and pours out, and then put a little 'Russian Otter' - wild onion can be eaten after the end.

The other is the first salt sprinkled on the meat of the Feilong, to hang the pot of water boiling, a hand holding the Feilong, the other hand kept using a spoon to hang the pot of boiling water out to pour on the meat of the Feilong, pouring the side of the turn, scalded to six points of ripe, and then put the whole Feilong together with the end of the wild onions into the pot, cooked in boiling water for ten seconds can be poured out and eaten. Whether it is that kind of blanching method, beforehand, it is necessary to hang the pot to scrub clean, so that it does not stain a little oil. In order to make the Flying Dragon soup to maintain the original fresh flavor, must not add any seasoning or soy sauce.

5, WUWEI smoked duck

WUWEI smoked duck is one of the most representative dishes along the river, but also renowned traditional Hui dishes. It is also known as WUWEI plate duck, has a history of more than two hundred years. According to the records of WUWEI county, "the folk custom is to use geese for wedding feasts, and then changed to ducks", and the local custom is still passed down.

Wuwei smoked duck, has a history of more than two hundred years. According to legend, the Qing dynasty Qianlong thirty-nine years, Anhui Wuwei County chef smoked first after the brine unique method of cooking duck, into the dish color golden yellow oil, taste delicious, its method and taste are unique, and thus the whole county famous, so called "Wuwei smoked duck". Later spread to all parts of the province, to the end of the Qing Dynasty has been famous, sold all over the world, become one of the favorite dishes in Anhui Province.

6, Ma Po Tofu

Ma Po Tofu is one of the eight major Chinese cuisines in Sichuan cuisine. The main ingredient consists of tofu, which is characterized by the eight words "numb, spicy, hot, fragrant, crispy, tender, fresh and alive", which are called the Eight Words.

7, Dong'an sub-chicken

Dong'an sub-chicken, cooked with a small rooster that has just chirped, hence the name. This dish is characterized by features: with tender hen and red pepper stir-fried, burned. The color of the dish is red, white, green and yellow, the chicken meat is tender, the taste of sour, spicy and fragrant.

Dong'an chicken is a traditional dish in Hunan, which began in the Tang Dynasty, according to legend, the Tang Xuanzong Kaiyuan years, Dong'an County, Hunan, there is a small restaurant opened by three elderly women, one night came a few businessmen, when the store dishes have been sold out, the owner of the two live chickens, immediately slaughtered and washed, cut into small pieces, together with green onions, ginger, chili peppers and other condiments, by the high fire, hot oil, slightly stir-fried, add salt, wine, vinegar, simmering, pouring sesame oil out of the fire. After burning, poured with sesame oil out of the pot, the chicken's aroma, taste fresh and tender, the guests ate very satisfied, and then spread everywhere, the store's reputation spread far and wide, all the way to the store to eat chicken diners, so this dish is gradually becoming famous, East Shouxian County, the county magistrate, heard about this, but also visited the store to taste for the name for the "Dong'an Chicken" has been passed down for more than a thousand years of history in Hunan. It has been passed down for more than a thousand years and has become the most famous dish in Hunan.

8, West Lake Vinegar Fish

"West Lake Vinegar Fish" is a traditional flavor of Hangzhou, Zhejiang Province. This dish selects the West Lake Kun fish as raw materials, cooking before the general first in the fish cage to starve for a day or two, so that it excretes intestinal debris, to remove the earthy flavor. Cooking fire requirements are very strict, only three or four minutes to burn just right. After burning, then poured a layer of smooth and oily sweet and sour vinegar, the pectoral fins up, the fish meat is tender and beautiful, with crab flavor, the road is tender and sweet and sour. The meat sauce is unique. Its age can be traced back to the Song Dynasty, can be said to have a long history.

9, Peking Duck

Peking Duck is a world-renowned Beijing famous dishes, using high-quality meat duck Peking Duck, fruitwood charcoal grilled, red color, meat fat and not greasy. Peking duck is divided into two schools, and the most famous duck restaurants in Beijing are representatives of both schools. It is famous for its reddish color, tender meat, mellow flavor, and fat but not greasy characteristics, and is known as "the world's delicious" and is famous all over the world.

10, steamed Wuchang fish

"Wuchang fish" produced in Hubei Province, Ezhou City (ancient times called Wuchang), commonly known as the group head bream. According to the "Wuchang County Records": pomfrets, bream, also known as shrinking bream, the production of Fankou A world. It is a place where the water swings back and forth, deep pools without bottom, fishermen set the fishnet to catch, and not this fishnet taste fat, and the rest is also better than other places. At the same time, to "scales white and no black membrane in the abdomen is true." "Steamed Wuchang Fish is made of fresh Fankou Dory as the main ingredient, with mushrooms, asparagus and seasoned with chicken broth. The dish has a complete fish shape, bright white color, crystal like jade; the fish body is decorated with red, white and black ingredients, which is more elegant and gorgeous. Characteristics: tender meat, rich in nutrients.