What are the traditional cuisines in China?

1, spicy hotpot

Mala Tang originated along the Yangtze River, and it was boatmen and trackmen who created the method of eating Mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the rapid current, they picked up a few stones by the river, set up a crock, scooped up several spoonfuls of river water, put dry wood on the fire, and put vegetables in the pot. When there were no vegetables, they used local materials, pulled out some wild vegetables, put seasonings such as Shanghai pepper and pepper, and cooked them.

2, beef offal

The beef offal food has been circulated so far, and the beef offal in Xiguan is the best. There is a saying that "Guangzhou cuisine is the best in the world and Xiguan cuisine is the first in Guangzhou". Xiguan beef offal has always been famous for its fragrant meat, fresh soup, delicious taste and good color.

3. Quanjude Roast Duck

Quanjude, as the most famous roast duck restaurant in Beijing, has a long history and a very famous business. The customers in the store come from all over the world and the dining environment is elegant. Roast duck is full of Beijing flavor in classical music. It is a pleasure to watch the master cut the duck.

4. Guilin rice noodles

Guilin rice noodles have a long history, and noodle shops are all over the country. It is round, thin, smooth, elastic and has a unique flavor. Its workmanship is exquisite. Firstly, milled rice is ground into slurry, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing.

5. Goubuli steamed stuffed bun

Goubuli steamed stuffed bun is one of the favorite snacks of Empress Dowager Cixi in history. Now it is also deeply loved by domestic and foreign foodies. Just baked buns, in the mist, look like autumn chrysanthemums in bud. The key to the delicious Goubuli steamed stuffed bun lies in the selection of materials, ingredients, stirring, kneading and rolling, especially the pleats of steamed stuffed bun are symmetrical, and the pleats of each steamed stuffed bun are not less than 15.