Top ten famous dishes in China

First, boiled pork with pepper.

Chongqing pork is one of the representatives of Sichuan cuisine, which is made of pork belly, pepper and dried incense. Delicious meat dishes are loved by meat eaters. It contains more fat and has the function of fattening.

Exercise:

Food preparation

Ingredients: 500g ribs (pork belly).

Accessories: dried citron 150g, pepper (green tip) 35g, pepper (red tip) 35g.

Seasoning: rice wine 15g, salt 8g, onion 10g, ginger 10g, sweet noodle sauce 15g, douban hot sauce 15g, soy sauce 15g and sugar/kloc-0.

Practice steps

1. Pork belly is smeared with rice wine (15g), salt (8g), onion and ginger slices;

2. Cover or seal the plastic wrap, put it in a microwave oven for 4 minutes, take it out to cool and slice it;

3. Slice dried beans; Cut the green pepper into sections;

4. Put oil in a hot pan, stir-fry garlic, and add pepper, dried bean curd, sliced meat, sweet noodle sauce (15g), spicy bean paste (15g), soy sauce (15g), sugar (15g) and wine (in turn).

Second, braised pork with plum vegetables.

Braised pork with plum sauce is one of the representatives of Cantonese cuisine.

Braised pork with plum is a traditional dish of Han nationality and belongs to Hakka people. The raw materials are pork belly, dried plums, onions and ginger slices. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.

Exercise:

Composition:

Barbecue, dried plum, ginger rice, peanut oil, fruit juice, wine, oyster sauce, rock sugar, pepper, soy sauce.

working methods

1. Soak dried prunes in clean water for half an hour, wash the silt hidden inside, drain the water and chop it up.

2. Heat the wok, pour the dried prunes into the wok, and slowly stir-fry the water inside with medium and small fire.

3. Stir-fry the plum vegetables until they are completely dry, season them with fruit juice and sugar, and serve.

4. Reheat the wok, pour in proper amount of peanut oil, and pour in the roasted meat slices to stir fry.

5. Pour a lot of ginger rice and garlic into the pot, stir-fry until fragrant, pour in the water that has not been overheated, season with rock sugar, oyster sauce and pepper, and color with soy sauce, and serve.

6. Layer the braised pork with plum vegetables, pour it into a deep bowl, and compact each layer.

7. Pour the gravy on the braised pork with plum vegetables and steam for about 45 minutes.

8. After steaming, buckle the dish on the big bowl, turn it over and uncover the big bowl.

Third, sweet and sour mandarin fish

Sweet and sour mandarin fish is one of the representatives of Jiangsu cuisine. Sweet and sour mandarin fish is actually a dish made of fish. But its shape is very elegant. Make the fish look like a squirrel. The head, tail and body are lifelike, just like a little squirrel about to jump, lively and lovely.

Exercise:

Composition:

200 grams of mandarin fish, 2 grams of cooking wine, pine nuts 10 grams, a little pepper, tomato sauce 10 grams, 500 grams of vegetable oil, 40 grams of wet starch, appropriate amount of salt, and vinegar 15 grams.

step

1. Remove the scales, gills, fins, internal organs and fur of the fish, wash them, cut off the head, spread them out and pat them flat.

2. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish) and leave a little spine at the tail.

3. After the fish is boned, spread the skin downwards and cut it into a flower knife with an oblique knife. The depth of the knife is five-quarters of that of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.

4. Sprinkle salt, pepper, cooking wine and wet starch on the fish.

5. wok fire, heat up, pour in vegetable oil, and the oil is 70% hot. Dip the fish in a little starch, fry it in the oil pan for a few minutes, then dip the fish head in starch, fry it in the oil pan until it is golden brown, take it out, put the side with the flower knife up in the fish pan and put the fish head.

6. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl.

7. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour on the fish and sprinkle with pine nuts.

Four, nine to the large intestine.

Jiuzhuan large intestine is one of the representatives of Shandong cuisine, formerly known as braised large intestine, which is a traditional famous dish in Jinan City, Shandong Province. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualou Restaurant in Jinan. The pig's large intestine is fried in water, then poured with more than ten kinds of seasonings and made by micro-cannon. After cooking, it is sweet, sour, spicy and salty, ruddy in color and soft in texture.

Exercise:

Ingredients: 3 fat sausages, 500g of oil, 5g of chopped green onion, 5g of minced garlic, 2.5g of Jiang Mo, 54g of vinegar, 25g of soy sauce, 0/00g of sugar/kloc, proper amount of refined salt in clear soup, 0/0g of Shaoxing wine/kloc, a little of pepper noodles, cinnamon noodles and Amomum villosum noodles, and 650 of pepper oil.

step

1. Blanch the pig's large intestine in a boiling water pot, take it out and drain it.

2. Pour the oil into the wok. When it is 70% hot, put the pig's large intestine into the wok and fry until it is golden and reddish.

3. Leave some oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, cook vinegar, and then add soy sauce, sugar, clear soup, refined salt and Shaoxing wine.

4. Stir fry in the pig's large intestine, simmer until the soup is collected, add pepper noodles, cinnamon noodles and Amomum villosum, pour pepper oil and stir fry evenly, put on a plate and sprinkle with a little coriander powder.

lotus root and rip soup

Lotus root ribs soup is a traditional dish, belonging to Hubei cuisine. The main raw materials are ribs, lotus roots, salt and so on. It is a famous dish in Hubei, the province of thousands of lakes, the water town of Zeguo and the hometown of lotus roots.

In Hubei, there is a saying that "no soup, no table", and the finale of any banquet must be a pot of delicious soup.

Hubei people love soup and are good at making soup. Lotus root sparerib soup, crock chicken soup and fish ball soup are all the best in the soup, and guests can choose.

In particular, the "lotus root ribs soup" made of Honghu lotus root, which is known as the "treasure in water", has great regional characteristics and condenses the essence of Jingchu food culture.

Exercise:

Ingredients: ribs 300g, lotus root 300g, 2 shallots, ginger 1 tablet.

Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp.

production process

1。 Wash the ribs and cut them into 3 cm long sections.

2。 Scrape off the rough surface of lotus root, cut into pieces and wash.

3。 Wash ginger and cut it in half.

4。 Put a proper amount of water in the pot, add half a slice of ginger, chives and cooking wine, boil, add ribs, soak in water and take them out for later use.

5。 Put the wok on fire, add water, add ribs, half a slice of ginger and chives, bring to a boil over high fire, skim off the floating foam, and simmer for about 20 minutes.

6。 Pour lotus root, ribs and soup into casserole, stew for another 30 minutes, pick out ginger and leek, and add salt, pepper and monosodium glutamate.

trait

The soup is delicious and the lotus root is fragrant and soft.

The chef knows everything:

It is not advisable to use an iron pot to stew lotus root, otherwise the soup will turn black.

Dongpo's braised pork

Dongpo meat, also known as rolled noodles and Dongpo braised pork, is a traditional specialty dish in Jiangsu and Zhejiang provinces.

The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.

Exercise:

Ingredients: 600g pork belly, 6 jujubes, 300g shallots, 20g ginger, 500ml yellow wine, 20g rock sugar, 0g white sugar10g, braised soy sauce100ml and 3g salt.

Steps:

1. Wash ginger and cut into large pieces. Wash the shallots.

2. Pork belly is cut into small pieces with uniform size of about 4 cm square. Tie each piece of meat with a rope.

3. Blanch the pork belly and drain the water.

4. The bottom of the casserole is covered with a layer of bamboo grate, and the bamboo grate is covered with a layer of chives.

5. Put the blanched pork belly in a casserole with the skin facing down.

6. Code the ginger slices evenly on the meat. Spread a layer of shallots. Add rock sugar and jujube.

7. Add salt, sugar, braised soy sauce and yellow wine, and the soup should be flush with the meat.

8. Cover and bring to a boil over medium heat, then stew for 2 hours.

9. Open the casserole and take out the extra onions.

10. Gently take out the meat, put it in a steaming bowl, and pour some stew.

1 1. Put in a steamer and steam 1 hour.

12. The pot is ready to eat.

Seven, chopped pepper fish head

Fish head with chopped pepper is a traditional dish of Han nationality at the junction of Xiangtan and Hunan and Jiangxi, which belongs to Hunan cuisine. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor.

Exercise:

Ingredients: chubby fish head 1 piece, chopped pepper, high-alcohol liquor 1 tablespoon, a little pepper, cooking wine 1 tablespoon, steamed fish 1 tablespoon, soy sauce, oil, salt, ginger and onion.

1. Wash the fish head, cut it from the middle of the fish lips, and make a few oblique strokes on the thicker part of the fish under the head.

2. Sprinkle cooking wine, pepper and salt on the fish head, spread it evenly and marinate for about 20 minutes.

3. Pour high-alcohol liquor into chopped pepper and mix well for later use.

4. Sprinkle a little oil on the surface of the marinated fish head and wipe it evenly.

5. Slice ginger and onion and spread them at the bottom of the bowl.

6. Add the processed fish head.

7. Then put the chopped pepper in step 3 on the fish head.

8. Put a proper amount of water into the steamer, bring it to a boil, put the fish head in, cover the pot, and steam it on high fire for about 10 minutes.

9. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in the steamed fish sauce, then heat the right amount of oil and pour it on it.

Eight, smelly mandarin fish

Also known as osmanthus fish, barrel fish, barrel fish and pickled fish, it is a traditional famous dish of Han nationality and one of the representatives of Huizhou cuisine. In Huizhou, Anhui Province (Huizhou is now Huangshan City, Anhui Province), the so-called pickled fish means smelly in Huizhou local dialect. This kind of "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique and the food is fragrant.

Method:

1 Chinese mandarin fish is cleaned after slaughter, the head and tail are marinated with refined salt for a while, and then pressed in wooden barrels to make the Chinese mandarin fish naturally ferment and stink, usually for three days in summer and one week in winter.

2 Stinky tofu cut into paper strips; Chop the wild pepper, cook the stinky tofu and put it at the bottom of the pot.

3 Set the wok on fire, add salad oil and heat it to 70%. Put the mandarin fish soaked in water into a wok and fry until golden and cooked, then take out and drain the oil.

Leave the bottom oil in 4 pots, add ginger slices, garlic slices, green onions, diced black cats and pigs, diced Huizhou bamboo shoots, wild peppers and Chili sauce, stir-fry evenly, add fresh soup, remove the residue when it is cooked, add fried osmanthus fish, add sugar, soy sauce and monosodium glutamate, stir-fry with wet raw flour, put it neatly in the middle of the plate and stir-fry.

Nine, Buddha jumps over the wall

As one of the representative works of Fujian cuisine, the Buddha Leaping Wall ranks first, and as the most famous court food, it certainly ranks first, covering almost all the delicious food on earth, such as chicken and duck, sheep elbow, pork belly, hamstring, and chicken and duck gizzards. Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw materials are processed and modulated separately and put into the altar layer by layer, just like an ambitious New Year film. The gathering of big names is naturally extraordinary.

Production method:

Fotiaoqiang raw materials

Ingredients: 500g clean shark's fin, 6 clean duck gizzards, 250g clean sea cucumber, pigeon eggs 12, fat-free hen 1 each, 200g clean mushroom, 250g clean pig's feet, 95g fat pork, and large pork tripe 1 each.

Seasoning: 75g of ginger slices, 95g of onion segments, 0/0g of cinnamon bark/kloc-,25g of steamed scallops/kloc-,2500g of Shaoxing wine, 500g of boiled bamboo shoots, 0/0g of monosodium glutamate/kloc-,250g of fish lips with water, 75g of rock sugar and fermented grains/kloc-.

Cooking steps

1. Remove sand from shark's fin, scrape it clean, put it on bamboo grates, put it in a boiling water pot, add 30g of onion, 5g of ginger100g of Shaoxing wine100g, and cook for10min. Remove the fishy smell, remove the minced onion and ginger, and take out the grates when the juice is not used.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/KLOC-0, steam it in the steamer for 30min, take it out and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Chickens and ducks cut their heads, necks and feet respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250 grams of soup, boil it, and add 85 grams of Shaoxing wine to pick up the soup.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.

7. Wash an old Fujian wine jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First put cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then put shark's fin, ham slices and dried bamboo shoots. After loading, put the jar on the charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds.

main points

1, soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.

2. Flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces.

3, fish belly should be soaked in oil, when soaking sea cucumbers, sea cucumbers can not be stained with oil.

Peking roast duck

Beijing Roast Duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time.

The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.

Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

Method:

Name of the dish: Beijing stuffed duck

Gourmet: Beijing cuisine

Ingredients: light duck (about 4 kg), Beijing onion or onion segments (two), sweet noodle sauce (two tablespoons), pancake (appropriate amount), cucumber (sliced) (half), ingredients: salt (two tablespoons), wine (one tablespoon), duck skin coating: maltose (two tablespoons), water (three cups).

manufacturing process

1. Cut a hole in the bottom of the duck wing, take out the intestines (please ask the duck stall to help you), wash them, and evenly spread the ingredients in the duck cavity.

2. Put a 3-inch-long piece of wood into the duck's cavity, cross between the two wing bones, insert a tube into the duck's head, and blow to make the duck expand in all directions.

3. Spray the duck skin with boiling water until it bulges, cook and dissolve the duck skin material, spread the duck skin evenly and hang it in a windy place to dry.

Put the duck on the stove with a fork. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.

5. If roasted in the oven, the duck will be wrapped in tin foil and roasted until it is medium-cooked. Remove the tin foil and bake until the duck skin is golden yellow. After taking out, pour the duck skin with boiling oil until it is crisp and ready to eat.

6. Slice the duck skin while it is hot, and serve with onion, cucumber, sweet noodle sauce and pancakes.