The most famous representative dishes in various provinces and cities.

Beijing: Beijing roast duck; Tianjin: the pot collapses at the waist; Hebei: Donkey meat is on fire; Shanxi: oily meat; Inner Mongolia: Braised mutton by hand; Heilongjiang: pot-wrapped meat; Jilin: Steamed white fish; Liaoning: Pork stewed vermicelli; Shanghai: Braised pork; Jiangsu: Braised lion head; Zhejiang: West Lake vinegar fish; Anhui: Huangshan smelly fish; Fujian: Buddha jumps over the wall

1, Beijing: Beijing Roast Duck

Beijing duck, a high-quality meat duck, is roasted with fruit wood and charcoal fire. It has the characteristics of rosy color, tender meat, mellow taste, fat but not greasy, and is known as "delicious in the world" at home and abroad.

2. Tianjin: the pot collapses in the loin.

It is made of pork tenderloin, eggs, minced onion and ginger, cooking wine, salt, flour, sesame oil and onion foam. It is bright yellow, fresh and tender, salty and delicious.

3. Hebei: Donkey meat is on fire.

Donkey fire is a famous snack popular in northern China, which originated in Baoding, Hebei. That is, the cooked donkey meat is eaten in the fire, the taste of the fire is crispy, the donkey meat is fat but not greasy, and the aftertaste is mellow. In addition, in hejian city, Hebei Province, there is a similar snack called Roasted Donkey Meat, which is very different in taste and practice and is also famous.

4. Shanxi: oily meat

"Oily meat" is one of the famous dishes in Shanxi. Originally a famous official dish, it spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level. Because Shanxi's "oily meat" has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, which clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and they are very particular about cooking with vinegar. The method of using vinegar in this dish is an example.

The requirements of this dish are: golden and bright color, salty and fresh taste, vinegar fragrance, soft texture, transparent juice, not thin or thick, and slightly bright oil.

5. Inner Mongolia: Braised mutton by hand

Thousands of years of Mongolian traditional food is the daily life of herders. The practice is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning. According to the habits of herders, braised pork is usually used for dinner.

6. Heilongjiang: pot-wrapped meat

Pot-wrapped pork is a dish with northeast flavor, that is, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, and then stirred in a pot to thicken. The finished dish is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer and stimulates appetite.

7. Jilin: Steamed white fish

Songhua River is famous for its sweet and delicious water. Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain relatives and friends, which is known as a beautiful talk. Later, I devoted myself to cooking, and finally made a famous dish, steamed Songhua River white fish, and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute.

There are two kinds of steaming methods for white fish: the senior banquet is mainly soup and fish juice, and the fish is delicate and salty; The other is mainly fish. When steaming, the soup is soaked in the fish, which is a dry steaming method. Both methods need fresh fish.

8. Liaoning: Pork stewed vermicelli

This dish is Sichuan cuisine and Northeast cuisine, which originated in Sichuan. In the Tang Dynasty, Xue liked Sichuan food very much. After Xue was sent to the northeast by the government, he also brought Sichuan food to the northeast and developed it into a northeast dish according to the local style.

9. Shanghai: Braised pork

Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think it is difficult to chew, and some people think it is greasy and difficult to swallow, but the dish of braised pork is five layers. After it is made, it is delicious beyond words. Fat but not greasy, it can be called a mouthful of meat in Chinese cuisine.

10, Jiangsu: Braised lion head

Braised lion's head is a dish that China often eats on holidays. It is also called the Four Happiness Festival, which means it is auspicious. This is a famous dish in Huaishang. The fat and thin meat is ruddy and shiny. With vegetables, it is bright in color and fragrant, which can arouse the appetite at a glance. Mellow meat and juice are irresistible top delicacies.

The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another key point is to stew slowly in a container, and casserole is the best. One of the famous dishes of Professor Zhang Daqian, a master of Chinese painting, is "Braised Lion Head". Mr. Daqian's practice is to cut very lean meat, one-third fat meat, finely and roughly, and cut it like a grain of rice, not too finely, so that there is a gap between the meat to accommodate the juice.

1 1, Zhejiang: Xihu vinegar fish

Traditional dishes in Hangzhou, Zhejiang. This dish uses the West Lake sole as the raw material. Before cooking, you usually starve in a fish cage for a day or two to expel impurities from the intestine and remove the earthy smell. The cooking temperature is very strict, and it takes three or four minutes to cook just right. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor and sweet taste. This meat is unique.

12, Anhui: Huangshan smelly fish

Osmanthus fragrans, a famous dish in Huizhou, went home to visit relatives by boat in those years. Due to the long distance and hot weather, the osmanthus it carries is not well preserved and smells bad. My wife couldn't bear to throw it away, so she treated it with thick oil red sauce. Unexpectedly, smelly osmanthus is delicious when cooked. Huizhou merchants took this opportunity to publicize, and villagers followed suit. Inadvertently, stinky fish has actually become a signature dish in Huizhou, even a classic of Huizhou cuisine, and even has the custom of "don't eat fish unless it stinks".

13, Fujian: Buddha jumps over the wall

There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark fin, scallop, fish lip, gelatin, razor clam, ham, pork belly, sheep elbow, sheep toe, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushrooms, bamboo shoots and so on.

The production process is very complicated: first, stir-fry, fry, boil and fry 18 kinds of raw materials to make dishes with their own characteristics, then stack them in a big Shaoxing wine jar layer by layer, and inject a proper amount of Shang Tang and Shaoxing wine to make the soup, wine and vegetables fully integrated, and then seal the jar mouth with lotus leaves and heat it on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.

14, Jiangxi: steamed pork with rice flour

It is made of pork belly with skin, rice flour and other seasonings. Steamed meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and rice flour is oily and full of five flavors. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented by side dishes such as old lotus root, pumpkin and sweet potato.

15, Shandong: jiuzhuan large intestine

This dish was first created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. Originally named "Braised Large Intestine", after many improvements, the taste of braised large intestine has been further improved. When many famous people hold a banquet in this store, they will prepare a dish of "braised large intestine". After eating this dish, some scholars feel really different and have a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine".

16, Henan: Huimian Noodles

Huimian Noodles is a special food in Henan with a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients.

17, Hubei: Mianyang Sansheng

The so-called three steaming means steaming livestock, aquatic products and vegetables (you can choose dozens of vegetables, such as amaranth, taro, beans, pumpkin, radish, chrysanthemum and lotus root. ), quite in line with the nutritional balance of meat and vegetables. The steamed dishes are all wrapped in pounded rice noodles, and the original flavor of the dishes is matched with the flavor of rice, which has a deep aftertaste. When it comes to steaming, the so-called "three" becomes a rough number. There are no fewer than ninety kinds of steaming techniques, such as powder steaming, steaming, steaming, soup steaming, buckle steaming, brewing steaming, package steaming, sealing steaming, pattern steaming, dry steaming and steaming.

18, Hunan: Fish head with chopped pepper

A famous dish in Xiangtan. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

19, Guangdong: white-cut chicken

Boiled chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. It is best produced in Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".

20. Guangxi: snail powder

Snail powder is the most famous and popular snack rice noodle in Liuzhou, which has a unique flavor of sour, spicy, fresh, cool and hot.

2 1, Hainan Wenchang Chicken

Wenchang chicken is the most famous traditional dish in Hainan. Its meat is smooth and tender, its skin is thin and crisp, its flavor is rich, and it is fat but not greasy.

22. Sichuan: Mapo Tofu

Famous Sichuan dishes. The main raw material is tofu, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh and lively, and is called the eight-character proverb.

Chongqing: spicy chicken

A pile of dried peppers mixed with dried chicken pieces and sprinkled with sesame seeds looks very appetizing. Chicken tastes crispy outside and tender inside, and there is sesame fragrance, which makes people want to eat more and more.

24. Guizhou: Fish in Sour Soup

Sour soup fish, a unique food of Miao nationality, is delicious in sour taste and full of spicy energy, which makes people have an appetite. Generally, rotten peppers, a special product, and many local Chinese herbal medicines with rich nutrition are first added, and natural sour soup is made with tomato acid, and then the clean live fish is put into a pot to cook.

Sour soup is made of cooked rice swill, and the best sour soup should be white. Clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some bean sprouts, small bamboo shoots and wild onions as accessories, the taste will be more unique.

25. Yunnan: Crossing the Bridge Noodles

Crossing the bridge rice noodle soup is made of big bones, old hens and Yunnan Xuanwei ham after a long time. Crossing the bridge rice noodles consists of four parts: first, the soup is covered with a layer of boiling oil; The second is seasoning, including oil pepper, monosodium glutamate, pepper and salt; The third is the main ingredients, raw pork tenderloin slices, chicken breast slices and mullet slices, as well as pork tenderloin slices, belly head slices and water-soaked squid slices that are overcooked with water; Accessories include pea tips and leeks, as well as coriander, shredded onion, shredded grass buds, shredded ginger, magnolia slices and tofu skin; The fourth is the staple food, which is rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steamed.

26. Shaanxi: Mutton paomo

Well-cooked, thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite, endless aftertaste after eating. Because it warms the stomach and fights hunger, it has always been loved by people of all ethnic groups in Xi 'an and northwest China. Foreign guests must taste it first when they come to Shaanxi to satisfy their appetite.

27. Tibet: Blowing the lungs

Tibetan Loza. More common in Lhasa and other places. Mainly made of sheep lung with ghee and flour. Cook first and then fry. It is characterized by light brown color, crisp outside and soft inside, and delicious taste.

28. Xinjiang: Roast whole lamb

Roast whole sheep has a long history and is a famous dish in Xinjiang cuisine, with a flavor comparable to that of Beijing roast duck. The reason why it is so famous is that it has its unique production method in addition to its exquisite materials. Lambs under one year old are selected as the main raw materials, hooves and internal organs are removed after slaughter, and they are made into paste with refined powder, salt water, eggs, turmeric, pepper powder and cumin powder, and evenly applied to the whole body of the sheep. Then wear a wooden stick with nails from beginning to end, put it in a special pit or big oven, and stew it for about 1 hour.

Roasted whole sheep is not edible. You should tie a red knot and put celery or parsley in your mouth. It looks like a live sheep lying eating grass, then put it on the dining car and push it into the restaurant for guests to cut and taste at will. Roasted whole sheep has bright color, crisp skin and tender meat, and is fragrant and delicious. When eating, slice the meat and dip it in salt.

29. Qinghai: mutton fried noodles

Add water to flour and knead it into dough with moderate hardness, then knead the dough into coarse flour, flatten the coarse flour with a little clear oil pressure with your fingers, put it on the plate layer by layer, cover it with a wet cloth, wake up for a while, and then pull the noodles.

Lamian Noodles is a "technology", and most people play it in different sizes. The patch to be pulled out is like a nail, commonly known as the "nail surface". Cook Lamian Noodles and take it out for later use.

Stir-fry the noodles in another pot before cooking them. Generally, shredded mutton (or beef) is fried with garlic sprouts, vermicelli and pepper powder. You can also add some shredded vegetables such as white gourd, eggplant and cabbage.

Put the cooked noodles into the fried dish, stir-fry for a while, and add soy sauce to serve. When eating, you can add some condiments such as Chili sauce or vinegar according to your own taste, which is more delicious.

Features: delicious, smooth and palatable, nutritious, easy to digest, suitable for all ages.

30. Gansu: Hexi mutton

Ingredients: mutton (fat and thin) 1000 g seasoning: 50 g vegetable oil 100 g pepper 1 g salt 5 g pepper 5 g soy sauce 70 g cinnamon 2 g cooking wine 30 g ginger 10 g.

1. Wash the mutton (mutton with bones) and chop it into pieces with a width of 3cm;

2. Add 25g of soy sauce and marinate with cooking wine 15g10min;

3. Pepper, cinnamon and galangal are wrapped in cloth;

4. Knot the onion and pat the ginger loose;

5. When the pot is heated to 60% heat, fry the mutton pieces in the pot and take them out;

6. Put the fried mutton into another casserole, add the blanched meat, add salt, soy sauce, onion, ginger and seasoning package, bring to a boil over high fire, move to medium fire, cover and stew for 30 minutes, and add pepper noodles.

3 1, Ningxia: steamed mutton

Ingredients: mutton (with bone), flour. Green onions. Fresh ginger, coriander, refined salt, monosodium glutamate, star anise oil, vegetable oil.

Method: Chop the mutton with bones into small pieces, mix well with refined salt monosodium glutamate, pepper aniseed oil and appropriate amount of flour, put it in a small bowl, add green onions and fresh ginger, and steam in a cage. When eating, you can sprinkle coriander and match it with dry steamed buns. Features: the meat is soft and tender, and the onion is rich.

32. Hong Kong: Beef balls

Hong Kong beef balls are famous for their juicy tendons and full taste. In Stephen Chow, the movie "The God of Food" was exaggerated to be used as table tennis. Legend has it that during the Shunzhi period of the Qing Dynasty, the Wangs in the south of the Yangtze River carefully developed characteristic beef balls. Later generations of the Wangs moved to Hong Kong, and beef balls became a famous snack in Hong Kong. Even the Queen of England loved them, also known as "tribute balls". Beef balls are usually cooked with rice noodles, or fried with ingredients such as shrimp and cashew nuts, or fried with quail eggs and hibiscus balls. It tastes crisp outside and tender inside, sweet and delicious.

33. Macau: Ma Jiexiu

It's cod, a kind of salted fish that Portuguese love to eat. It can be cooked in different ways, such as frying, roasting, roasting and boiling. It will make people taste fragrant and memorable.

34. Taiwan Province Province: Three cups of chicken.

Three cups of chicken is a typical dish in Taiwan Province Province. The so-called three cups of chicken is a cup of soy sauce, a cup of rice wine and a cup of black sesame oil. Choose the best chicken legs and wings, marinate the chicken with onion, ginger, garlic and soy sauce for 24 hours, fry the marinated chicken in an oil pan until golden brown, then fry the garlic cloves with sesame oil until golden brown, stir fry the garlic cloves and chicken in the pan together, and add three cups of sauce. This dish also adds a unique spice in Taiwan Province Province-the Nine-story Pagoda. Three cups of chicken are rich in flavor and more suitable for northerners. Tender and smooth chicken, heavy seasoning and fragrant nine-story tower all make people drool.