National intangible food

National non-legacy projects include: Tianfu sauce elbow, Pingyao beef, water basin mutton, West Lake vinegar fish, Shiguanyin salted duck and so on.

1, Tianfu sauce elbow

Beijing Tianfu was built in Qianlong for three years. It is said that the sauce elbow here is deeply loved by Empress Dowager Cixi, and a "Tianfu Waist Brand" was specially presented, and the elbow was sent to the Forbidden City for enjoyment every day. Sauce elbow looks black and bright, fat but not greasy, thin but not firewood.

2. Pingyao beef

Pingyao beef, one of the representative cuisines of Pingyao ancient city, began in Tang Dynasty and went to the whole country with the rise of Shanxi merchants in Ming and Qing Dynasties. Beef is ruddy, salty and delicious. When eating, cut the beef into thin slices and chew it carefully, with endless aftertaste.

3. Water basin mutton

Mutton in Pucheng Basin, Shaanxi Province originated in Chongzhen period of Ming Dynasty, and it is an essential delicacy for Guanzhong people to eat sesame cakes or Baiji steamed buns. The soup is made of mutton, and it tastes fragrant. The mutton tastes firm and has no smell. It tastes good without Chili, but it tastes different with Chili.

4. West Lake vinegar fish

Hangzhou is a masterpiece of non-legacy food and a dish with high click-through rate in Hangzhou Hotel. There is a saying that "where is the beauty of vinegar fish in West Lake? It is the only building outside Hangzhou". Louwailou can sell hundreds of West Lake vinegar fish every day. The fish tastes sweet and sour, which is different from other fish dishes.

5. Shi Guanyin salted duck

Chongzhou's famous food has a history of one hundred years. It is said that it was made by an aunt surnamed Zhou in Shiguanyin Field during Guangxu period of Qing Dynasty. At that time, it was called "Zhou salted duck". Nowadays, the production technique of Shiguanyin salted duck has become a household name in Liwei as an intangible cultural heritage.

Baidu encyclopedia-Tianfu sauce elbow