What is the oldest traditional food in China?

Kung pao chicken is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available. There are different opinions about the historical origin of kung pao chicken. Some people say it has something to do with Ding Baozhen's "Little Prince Bao" and "Ding Bao Gong". He said that when he was the governor of Sichuan, he liked to entertain guests with this dish and was loved by guests. Therefore, he called this dish cooked by his chef "kung pao chicken".

Some people think that this dish has a lot to do with Zuo, because Zuo is called "Zuo". Later, this dish spread abroad and was loved by many people. Abroad, kung pao chicken has long been regarded as the first dish in China.

2. Beijing roast duck

When it comes to China cuisine, no matter people in China or foreigners, Peking Duck must be the first thing that comes to mind. At present, Beijing roast duck has been recognized as an international famous dish. Besides, Beijing roast duck has a very long history. As early as the Southern and Northern Dynasties, there were records of roast duck.

3. Dongpo meat

Dongpo meat has a history of thousands of years. It belongs to Zhejiang cuisine and is a famous dish in Hangzhou. Deeply loved by all kinds of people. According to legend, when Su Dongpo 1080, a poet of the Northern Song Dynasty, was in Huanggang, Hubei Province, the local people ate more pork, and he came up with a method of making pork with slow fire, less water and more wine. Su Dongpo worked in Huangzhou for a while, but he was excluded. Later, he asked to be transferred to Hangzhou, and this dish became popular in Jiangsu and Zhejiang provinces.

4. Mapo tofu

Mapo tofu is one of the representative dishes of Sichuan cuisine. According to legend, during the Tongzhi period of the Qing Dynasty, a family named Liu in the northern suburb of Chengdu was called "Chen Mapo" because of pockmarked faces, and the cooked tofu was created with "Chen Mapo Tofu".

Poems of Zhi Zhu in Jincheng written by poets in the late Qing Dynasty have been recorded. The main raw materials are tofu, shallots and douban, which are characterized by "hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively", delicious and memorable.

5. West Lake vinegar fish

West Lake vinegar fish, a traditional dish in Hangzhou, Zhejiang Province, is very strict when cooking with West Lake sole fish as raw material, and it takes three or four minutes to be cooked thoroughly. Originated from Lin 'an in the Southern Song Dynasty, a Song-style brother, before revenging his uncle and sister-in-law, his sister-in-law made him a sweet and sour fish to warn him that life was not easy.

Finally, it became famous and found a sister-in-law through this dish. This allusion is thought-provoking, just like the vinegar fish in the West Lake, sweet and sour, just like the ups and downs of life, which is thought-provoking.

6.beggar chicken

The beggar chicken has a history of more than 500 years. Because of its bright color and fragrant smell, it has been listed in China's famous cookbooks. According to legend, in the late Ming and early Qing dynasties, there was a beggar at the foot of Yushan Mountain in Changshu, and one day he got a chicken.

Because there is no seasoning in the cooker, the chicken is made by our own method. Unexpectedly, the result was unexpected. The chicken is fragrant and delicious. The beggar wolfed down the chicken and was being passed by Qian Muzhai, a college student. When he smelled the fragrance, he tasted it, which was special and unforgettable. After returning home, he ordered his family to do the same thing and add a little seasoning to make it more delicious.