The top ten famous dishes in China include Beijing Roast Duck, Mapo Tofu and West Lake Vinegar Fish. In China, Beijing, Sichuan and other specialties are fat but not greasy (Beijing roast duck), crisp and tender (spicy chicken).
catalogue
1 Beijing Roast Duck
2 Sichuan Mapo Tofu
3 West Lake vinegar fish
4 Longfei Decoction
5 Wuwei smoked duck
6 Dongpo meat
7 Vera He Zheng
8 spicy chicken
9 Donganzi chicken
10 steamed wuchang fish
Beijing roast duck editor
This is a famous dish in Beijing. Select high-quality Beijing roast duck, roasted with charcoal, with good color, smell and taste. The meat is fat but not greasy, and it is known as "the best food in the world". [ 1]
Sichuan Mapo Tofu Editor
The main ingredient of the famous Sichuan cuisine is tofu, which is characterized by "hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively". [ 1]
Xihu vinegar fish editor
Hangzhou traditional famous dishes, its firing method is very unique, and requires a high degree of heat. Fish is tender and delicious, with crab flavor, tender and smooth taste, sweet and sour. [ 1]
Steamed grass carp in vinegar sauce
Steamed grass carp in vinegar sauce
Feilongtang editor
Longfei, also known as hazelnut chicken, is also a famous traditional dish of Longjiang cuisine at home and abroad, which is produced in Daxinganling area. Longfei soup is made by eviscerating hazel chicken and cooking it with broth. There is no need to put any seasoning in the soup, so keep it original. Longfei soup is delicious and nutritious, so it is suitable for nourishing soup. [ 1]
Wuwei smoked duck editor
Wuwei smoked duck is one of the most representative dishes along the Yangtze River, and it is also a famous traditional dish of Anhui cuisine at home and abroad. Chefs in Wuwei county, Anhui province cook ducks by a unique method of smoking first and then marinating. The dishes are golden in color, shiny and smooth, delicious in taste, unique in preparation method and taste, and famous throughout the county, so it is called "Wuwei Smoked Duck". [ 1]
Dongpo meat editor
Generally, it is a square pork of about two inches, half fat and half thin. It is fragrant, fat but not greasy, with bouquet, bright red color, strong juice and alcohol, crisp but not broken, and very delicious. [ 1-2]
Vera He is editing.
Usually take bacon, chicken and fish in a bowl, add chicken soup and seasoning, and steam in a pot. It is fragrant, salty and sweet when eaten, flexible and not greasy. [ 1]
Spicy chicken editor
The representative dish of Sichuan cuisine is crispy outside and tender inside. [ 1]
Donganzi chicken editor
This dish is cooked with a rooster. The chicken is tender and smooth, and tastes hot and sour. [ 1]
Dongan Chicken
Dongan Chicken
Editor steamed wuchang fish.
Steamed wuchang fish takes fresh Megalobrama amblycephala as raw material, with mushrooms and bamboo shoots, and is seasoned with chicken soup. The vegetable fish is complete in shape, white and bright in color, and crystal clear as jade; The fish body is decorated with red, white and black ingredients, which is more elegant and gorgeous. Features: Fresh and tender meat with rich nutrition. [ 1]