Counting 10 Chinese national "non-heritage cuisine", all meat, not to try really a pity?

How can we not eat meat on the road of life? Especially survive in China this kind of specialties everywhere in our country, if you do not eat meat, that should be reduced is how much happiness. Let's talk about these national level non-heritage food (meat food chapter), see what you have eaten meat food, this kind of passed down the delicious and delicious, if not to taste then it is too bad.

One, Jinhua sausage

Jinhua sausage made of high-quality pig breed "Jinhua pig", has long been famous. Jinhua pig has a "Chinese panda pig" this title, alias the two pigs, processed sausage is divided into winter leg and spring leg, front leg and back foot. Generally speaking, the winter leg in the back foot is more superior, can be stored for a long time, and the longer the personal collection, the more mellow flavor.

Two, Xuanwei ham

The same sausage, but Xuanwei ham and Jinhua sausage design style is completely different, Xuanwei ham flavor is heavier, more inclined to sausage bacon. The winter in northern Yunnan is more suitable for curing, the use of local Wumeng Mountain unique Wujin pig production, cured Xuanwei ham show rose red, flabby meat is milky white, because the representative of the Yunnan sausage, so also called "cloud leg".

Three Beijing lamb restaurants

Old Beijingers couldn't live without beef, and three of the city's beef restaurants have been put on the national cultural and artistic roster of non-heritages: Dong Lai Shun's copper-pot shabu-shabu, Yakitori Season's lamb skewers, and Yue Sheng Zhai's copper-pot shabu-shabu. The peak season for eating beef is the winter and three months, into the summer into the off-peak season, these small stores one after another to improve their own family beef, even the three volts can eat beef fans.

Four, Beijing candidates

Beijing candidates divided into two kinds of craft, two kinds of craft have been selected as a national non-heritage, each of which is the stewed oven of the Cheap Square roast duck and Quanjude roast duck hanging oven roast duck. Although Quanjude duck is not profitable, but people really want to eat duck, but also will choose Cheap Place, because Cheap Place of the stewed roast duck can be regarded as the capital's first roast duck store.

Five, beef and mutton steamed bun

Shanxi province's beef and mutton steamed bun is never to be missed food, from the pre-Qin worship of beef soup gradually, laying the premise that Xi'an is more love to eat beef and mutton. The local Tongshengxiang to beef mo more well-known, meat rotten soup thick, fragrant, into one of the non-heritage cuisine.

Six, Tianfu No. sauce elbow

Beijing's Tianfu No. was founded in the third year of the Qianlong era, I heard that the sauce of pig's feet here is highly favored by Empress Dowager Cixi, and professionally given a "Tianfu No. waist plate," specifically for the daily delivery of pig's elbow into the Forbidden City to enjoy. Soy sauce pig's feet surface black and shiny, fat but not greasy mouth, thin but not firewood.

Seven, Pingyao Beef

One of the exemplary specialties of the ancient city of Pingyao, Pingyao Beef began in the Tang Dynasty, and with the rise of Jin business culture in the Ming and Qing eras, Pingyao Beef stepped out into the country. The handled beef and mutton are white and red in hue, salty and crispy. When you drink it, cut the beef and mutton into slices and chew them carefully, and you can't get enough of it.

Eight, water basin mutton

Shanxi Province, Pucheng County, water basin mutton, began in the Ming Dynasty Chongzhen years, taking should be accompanied by a large cake or white bread, is a Guanzhong people indispensable to a tasty and delicious. Soup base boiled with beef, taste mellow, beef taste firm, without a trace of mutton taste, do not use chili when drinking is full of fresh, added chili is another flavor.

Nine, West Lake Vinegar Fish

Hangzhou non-legacy food representative of the work, are Hangzhou restaurant clicks very high dishes, "West Lake Vinegar Fish where the beauty of the unique number of Hangzhou outside the building," such a statement. Louwailou can sell hundreds of West Lake vinegar fish every day, and fish taste is sweet and sour mouth, eating and other fish dishes different types of flavor.

Ten, Shi Guanyin duck

Chongzhou famous snacks, now has a glorious history, I heard that the Qing dynasty Guangxu years Shi Guanyin field, an aunt surnamed Zhou produced, then called "Zhou sauce duck". Nowadays, the craft of making Shikwanyin duck sauce has long been Li Wei intangible heritage, full of fame throughout Sichuan.