Beijing: Beijing Roast Duck Beijing Roast Duck is crispy outside and tender inside, fat but not greasy. Beijing roast duck is known as "delicious in the world" and has a history of one hundred years.
Tianjin: Pot tenderloin Pot tenderloin is a special snack in Tianjin. Pork tenderloin is used as raw material, with Huang Liang color, fresh and tender entrance, salty and delicious.
Hebei: donkey meat fire originated in Baoding, Hebei Province, and is now popular in the whole North China. Cooked donkey meat in the fire tastes crisp, fat but not greasy, and has a mellow aftertaste.
Shanxi: Oily meat was originally a famous official dish in Shanxi, and later it gradually spread in Shanxi. This dish is characterized by golden and bright color, salty and little vinegar, soft outside and tender inside, a proper amount of transparent juice and a little bright oil.
Inner Mongolia: Hand-grabbed mutton is also called "hand-grilled meat". According to the habits of herders, dinner is usually braised with hands, which really tastes like a big bowl of meat.
Heilongjiang: The pot meat is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer and stimulates appetite.
Jilin: Steamed white fish Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain relatives and friends. Concentrated cooking, finally made a famous dish steamed Songhua River white fish. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute.
Liaoning: Pork stewed vermicelli is actually not only a northeast dish, but also a Sichuan dish. After Xue went to the Northeast in Tang Dynasty, Sichuan cuisine was introduced to the Northeast and improved, forming a Northeast cuisine with local characteristics.
Shanghai: Braised pork Braised pork is made of pork with five flowers and three layers. After it is made, it is delicious beyond words. Fat but not greasy, it can be called a classic dish in Chinese cuisine.
Jiangsu: Braised lion's head is a dish that China often eats on holidays. It has fat and thin meat, ruddy and shiny, covered with green vegetables. It is also known as the Four Happiness Festival, which means good luck.
Zhejiang: West Lake Vinegar Fish is a dish made of West Lake Kun fish. Before cooking, you usually starve in a fish cage for a day or two to expel impurities from the intestine and remove the earthy smell. The finished dish tastes fresh, sweet and sour, and has crab flavor.
Anhui: Although the name of osmanthus fragrans in Huangshan is not pleasant to hear, it still tastes positive. Although smelly fish has an ugly word, it is well-deserved as a classic of Anhui cuisine.
Fujian: Buddha jumping wall, also known as "full altar incense" and "Fushouquan", is the chief dish in Fuzhou. As many people know, many overseas Chinese restaurants also serve this famous dish.
Jiangxi: Steamed pork with rice flour is delicious, fat and thin, rice flour is oily and full of five flavors.
Shandong: Jiuzhuan large intestine Shandong is the birthplace of Shandong cuisine, and Jiuzhuan large intestine is a classic representative of Shandong cuisine. Sour, sweet, fragrant, spicy and salty, with rosy color and soft texture.
Henan: Huimian and people in Henan like to eat noodles, of which Huimian is the representative. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous for its delicious taste and economical benefits.
Hubei: Mianyang Three Steams The so-called Three Steams means steaming livestock, aquatic products and vegetables, which is quite in line with the balanced nutrition of meat and vegetables. The steamed vegetables are all wrapped in finely mashed rice flour, and the original flavor of the vegetables is matched with the flavor of rice, with a long aftertaste.
Hunan: As a representative of Hunan cuisine, the fish head with chopped pepper is fresh and spicy, which is a must in both appearance and taste.
Guangdong: White-cut chicken White-cut chicken is characterized by simple production, just cooked but not rotten, no ingredients and original flavor, and it is better made by Qingping Hotel, Qingping Road, Liwan District, Guangzhou.
Guangxi: When it comes to snacks in Guangxi, the first thing that comes to mind is snail powder. Its unique flavor of sour, spicy, fresh, cool and spicy is deeply loved by everyone.
Hainan: Wenchang Chicken Wenchang Chicken is known as the first of the "four famous dishes" in Hainan. Its meat is smooth and tender, its skin is thin and crisp, its fragrance is strong, and it is fat but not greasy.
Sichuan: One of the representatives of Mapo tofu Sichuan cuisine, which is characterized by the eight characters of "hemp, spicy, hot, fragrant, crisp, tender, fresh and lively", is called the eight-character proverb.
Chongqing: Spicy chicken pepper mixed with dried chicken pieces and sprinkled with sesame seeds looks appetizing. Chicken tastes crispy outside and tender inside, with sesame flavor and spicy flavor.
Guizhou: Sour fish soup Sour fish soup is sour and delicious, full of spicy energy, which makes people have a big appetite.
Yunnan: As the best rice noodle in the rice noodle industry, Yunnan rice noodle is made of big bone, old hen and Xuanwei ham, and its taste is smooth and rich.
Shaanxi: There are many delicious foods in Shaanxi, and the mutton bread in soup is the best. Its ingredients are thick and mellow, carrion soup is thick, nutritious, fragrant and memorable after eating.
Tibet: Blowing lung and Tibetan sound "Loza". More common in Lhasa and other places. The finished dish is light brown in color, crisp outside and soft inside, and delicious.
Xinjiang: Roasting whole sheep Xinjiang's barbecue is world-famous, among which roasting whole sheep is a classic dish. Roasted mutton is bright in color, crisp and tender in meat, fragrant and delicious.
Qinghai: Mutton fried noodles are authentic Qinghai cuisine, delicious, smooth and palatable, nutritious and easy to digest, suitable for all ages.
Gansu: Hexi mutton Hexi mutton is big, fresh and tender, fat but not fat, and has excellent nourishing effect.
Ningxia: Steamed mutton is tender and tender, obviously fatter than ordinary mutton, and has no smell.
Hong Kong: Beef balls Hong Kong beef balls are famous for their juicy and full taste. Beef balls are usually cooked with rice noodles, or fried with ingredients such as shrimp and cashew nuts, or fried with quail eggs and hibiscus balls. It tastes crisp outside and tender inside, sweet and delicious.
Macau: Ma Jiexiu is cod. It can be cooked in different ways, such as frying, roasting, roasting and boiling, and the taste is unforgettable.
Taiwan Province Province: Three cups of chicken are tender, with strong seasoning and nine-story tower incense, all of which make people salivate and are more suitable for northerners' tastes.