9 traditional classic "famous dishes", the feast is now facing the loss of heritage, eaters must have eaten all!

1. Jiangnan Baihua chicken. This dish is a very traditional Cantonese cuisine series, originated in the Guangdong region. The production of shrimp glue in the chicken skin inside the pot steamed, out of the plate with the flowers produced in Jiangnan embellished, the look is very clever, so it is beautifully named "Hundred Flowers Chicken".

2. Iron pot eggs. Iron pot eggs is a very local characteristics of Henan Province, a folk dish, but because the taste is very delicious, so the first introduced by the country from all walks of life of celebrities, when Mr. Lu Xun feast guests have the figure of this dish. First of all, it is necessary to use a special order of thick iron pot and lid, because it is particularly good insulation ability and heat capacity, so it can give the eggs fluffy texture, of course, the cooking difficulty is also more difficult. And in modern times, the master who will this technique is also less and less, this dish also gradually faded out of people's sight.

3. silver silk rolls. Noodles have long been a favorite of the Shandong people, and this silver silk roll is naturally a very authentic Lu dish, originating in Jinan. Unlike ordinary pasta, silver silk rolls look translucent, taste salty and chewy, and can be baked in the oven in addition to being steamed. It is said that there are people do now, but it is no longer the flavor of the previous, many Lu dishes because of the cumbersome steps, the production of trouble so they have been simplified, many traditional crafts will be nearly lost.

4. Oil powder rice. A very traditional snack in Shanxi. The main ingredient is mung beans, fresh mung beans on the stone mill grinding, and finally formed starch and water mixed into oil powder, eaten with the right amount of boiled water, and then into the peanuts, soybeans and other ingredients, the flavor of sweet and sour mellow, very tasty.

5. Baked eggs with Tsubaki buds. This dish is a common practice in Zhejiang cuisine, characterized by fine workmanship and many processes, and the final product is quite delicious and very high in nutritional value.

6. Mackerel bald lung. This dish is a specialty of the old Shanghai restaurant, which "bald lung" refers to the liver of the mackerel, adding a lot of spices together with the cooking made in the past masters are more than ten pounds of mackerel, to the present has become a rare thing.

7. Songlou Huoyao. I'm sure you hear this name is very strange, this craft only a very few folk masters will, to soybean flour as raw materials, each folded into six layers, by fire baked lantern-shaped, each weighing seven money, the workmanship is extremely elaborate, so to the present day is also almost impossible to see.

8. shrimp stewed pomelo skin. This dish is very demanding of the ingredients and the practice is very delicate. When the pomelo has not yet grown meat to take the skin, rubbing off the bitter skin of pomelo with ginger and then soaked in water until the bitter taste disappears, just this step is very laborious, and then finally and chicken oil shrimp casserole, the flavor is very tasty.

9. boneless snake tube. This dish is very tricky to take material, as the name suggests is the cooking of snake meat, eat without spitting bone, visible when doing the need to make a lot of effort, and snake meat is supposed to be a very rare ingredient, it is now very difficult to see in the restaurant.

These are the nine traditional and rare dishes that we share with our partners today, and I don't know which one you want to try?