What are the names of famous dishes in China

1, Beijing Roast Duck

Roasted duck is a world-renowned Beijing famous dishes, originated in China during the North and South Dynasties, "food treasures recorded" has been recorded in the sizzling duck, at the time it was court food. It is made of high-quality Peking duck, roasted over charcoal with fruit wood, with reddish color, fat but not greasy meat, crispy outside and tender inside.

The Peking Duck is divided into two schools, and the most famous duck restaurants in Beijing are representatives of both schools. It is known as "the world's delicious" for its red color, tender meat, mellow flavor, and fat but not greasy.

2, Ma Po Tofu

Ma Po Tofu is one of the famous dishes in Sichuan Province, belonging to the Sichuan cuisine. The main ingredients are tofu, minced beef (you can also use pork), chili peppers and peppercorns. The dish highlights the "spicy" characteristics of Szechuan cuisine, as the hemp comes from the peppercorns and the spiciness comes from the chili peppers.

The appearance of deep red color, red, white and green contrast, the shape of the tofu is whole and not rotten; eaten with numbness, hot, hot, tender, crispy, fragrant, fresh and other flavors.

3, West Lake Fish in Vinegar

West Lake Fish in Vinegar (West Lake Fish in Vinegar Gravy), also known as Shuji and Sister-in-Law Chuanzhen, Sister-in-Law Fish, is a traditional local flavor dishes in Hangzhou, Zhejiang Province restaurant.

West Lake Fish in Vinegar Gravy is usually made from grass carp. After being burned, it is poured with a layer of smooth and oily sweet and sour vinegar, with the pectoral fins standing up and tender fish meat with crab flavor, fresh and sweet and sour.

4, WUWEI Plate Duck

WUWEI Plate Duck, also known as WUWEI Smoked Duck, is a traditional specialty of WUWEI County, Anhui Province, was created in the Qing Dynasty. It is made from Chaohu duck with about 30 kinds of traditional Chinese medicines and seasonings such as star anise, peppercorns, cloves, cumin, etc. It is smoked first and then brined.

5, Dongpo Pork

Dongpo Pork, also known as rolling meat, Dongpo stewed meat, is a traditional dish featured in Meishan and Jiangnan. Dongpo meat in Zhejiang, Sichuan, E cuisine and other cuisines, and different practices around the world, there are first boiled and then burned, there are first boiled and then steamed, there is a direct simmering juice.

Dongpo meat and the shape of the main ingredients are similar, the main ingredients are half-fat and half-lean pork, the finished dish are neatly yards of mahjong pieces, red and bright, color like agate, clip up a taste, soft and not rotten, fat and not greasy.

Baidu Encyclopedia - China's Top Ten Famous Dishes