Tenth place: Wuwei smoked duck
It belongs to Anhui cuisine. It is said that Zhu Yuanzhang, the emperor of Ming Dynasty, herded cattle when he was a child, but his master refused to feed him, so a group of cowherd boys began to catch wild ducks. They were buried in the ashes in the wild, and when they were pulled out the next day, the duck meat was delicious and rotten. This practice is often carried forward by beef sellers in Wuwei County, Anhui Province, and a unique processing technology of smoked duck with sawdust is explored. Since then, the business of Muslim smoked duck in Ma Chang, Wuwei has become bigger and bigger, and "Wuwei smoked duck" has become a local flavor food popular all over the country.
Crystal pettitoes
Ninth place: Crystal Yaorou
It belongs to Jiangsu cuisine. It is said that the Queen Mother invited Zhang to Yaochi for a flat peach banquet. On the way, Zhang suddenly smelled a fragrance, which turned out to be the fragrance of crystal meat, so he bought some and had a delicious meal. It suddenly occurred to her that crystal meat is so delicious, why go to a flat peach banquet again? So she turned the donkey around and went home.
Steamed multi-cured ham
Eighth place: Steamed bacon
It belongs to Hunan cuisine. Steamed bacon is one of the traditional famous dishes in Hunan. It is made by putting bacon, chicken and fish in a bowl, adding chicken soup and seasoning, and steaming in a pot. Xu Rui said that bacon is a specialty of Hunan, mainly including pigs, cows, chickens, fish and ducks. Steaming three kinds of bacon together means "steaming bacon together", which is delicious, salty and sweet, flexible and not greasy, and is the first choice for food delivery.
Steamed grass carp in vinegar sauce
Seventh place: West Lake vinegar fish
In ancient times, there was a brother named Song who was fishing in the West Lake. Song Xiong's wife, Lu Yu, was a local official of Zhao. He tried to catch it and killed Song Xiong. Song's uncle and sister-in-law can't complain. Sister-in-law Song wants her to escape. Before leaving, my sister-in-law cooked a bowl of fish and pie. Sister-in-law said: Fish is sweet and sour. I told you not to forget how your brother died. If your life is sweet, don't forget that your sister-in-law hates bitterness. Later, my brother became famous and went back to Hangzhou to avenge his brother. On one occasion, Song Di went out to eat. Through this dish of boiled fish, he found his sister-in-law, resigned from his official position, took her home and started fishing again.
Beggar chicken
Sixth place: beggar chicken
According to legend, there was a beggar at the foot of Yushan Mountain in Changshu in the late Ming and early Qing Dynasties. One day, he got a chicken, but there was no seasoning for cooking utensils. He killed the internal organs of the chicken, smeared it with mud, and piled the dead branches and leaves in the fire. He roasted the chicken in the fire. When the mud was dry, he knocked off the mud shell. Chicken feathers shed with their shells, and their fragrance overflowed. The beggar wolfed down the chicken and was passed by by college student Qian Muzhai and smelled it. Later, this cooking method spread among the people, and everyone called this cooked chicken "beggar chicken".
Steamed Wuchang Fish
Fifth place: steamed wuchang fish.
Named after the Three Kingdoms. In the first year of Wu Dongganlu, the last emperor Sun Hao wanted to move the capital from Jianye to Wuchang. Lu Kai, the left prime minister, dissuaded him and quoted two simple ballads, "I would rather drink Jianye water than eat Wuchang fish". So Wuchang fish began to have a name. However, the Wuchang fish mentioned that day may not specifically refer to the bream, but among the fish produced in Wuchang, the bat fish is the most important, so it was later named Wuchang. Celebrities and scholars all over the ages appreciated it and became more and more famous.
Peking roast duck
Fourth place: Beijing roast duck
The breeding of this special purebred Peking duck began about 1000 years ago, because emperors in Liao, Jin and Yuan dynasties hunted and occasionally bought this pure white wild duck. After that, it was reserved for hunting until this excellent purebred duck was obtained and cultivated into a precious meat duck variety today. That is, a white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck spread to Europe and America a hundred years ago, and it became a blockbuster after breeding. Therefore, Beijing duck, as a high-quality breed, has long been the source of rare duck breeds in the world.
Dongpo braised pork
Third place: Dongpo meat
Zhejiang cuisine is a famous dish in Hangzhou and is deeply loved by people. Slow fire, less water and more wine is the key to cooking this dish. A piece of pork two inches square, half fat and half thin, fragrant, fat but not greasy, with a bouquet of wine, bright red color, strong juice and alcohol, crisp but not broken, very delicious. According to legend, Su Dongpo was first created in Xuzhou in 1080, improved in Huangzhou and became famous in Hangzhou.
Spicy hot bean curd
Second place: Mapo tofu
It belongs to Sichuan cuisine, which was created by Liu Zaiqing, the wife of Chen, a small restaurant owner in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi. Liu is pockmarked all over his face and is called Chen Mapo. The baked tofu she created was called "Chen Mapo Tofu", and her food store was later named "Chen Mapo Tofu Shop". The history of Chen Mapo's creation of Mapo tofu is recorded in books such as Jincheng Ci and Hibiscus Flower. Feng Jiaji, a poet in the late Qing Dynasty, wrote in the poem "Poems on Bamboo Branches in Jincheng": "Mapo Chen Shangming, tofu is the best to bake, the curtain on Wanfuqiao moves, and the husband is drunk."
Kung Pao Chicken?
First place: kung pao chicken.
This is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, with different raw materials and practices. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.