Cuisine in China Provinces

1, Beijing representative dish: Beijing roast duck.

Beijing roast duck is known as "delicious in the world". It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

2. Tianjin's representative dish: pot collapse and loin.

Pork tenderloin is made of pork tenderloin. Huang Liang is fresh, tender, salty and delicious.

3. Hebei representative dish: roasted donkey meat

Donkey fire is a famous snack popular in northern China, which originated in Baoding, Hebei Province. That is, the cooked donkey meat is eaten in the fire, the taste of the fire is crispy, the donkey meat is fat but not greasy, and the aftertaste is mellow.

4. The representative dish of Shanxi: oily meat.

It was a famous official dish at first, then spread to Taiyuan and 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.

5. The representative dish of Inner Mongolia: Hand-grabbed mutton.

"Picking meat by hand" means grabbing mutton by hand, which is a kind of red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". According to the habits of herders, braised pork is usually used for dinner.

6. The representative dish of Heilongjiang: pot-wrapped meat.

The finished dish is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer and stimulates appetite.

7. Jilin representative dish: steamed white fish

Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain relatives and friends. Later, I devoted myself to cooking, and finally made a famous dish, steamed Songhua River white fish, and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute.

8. Liaoning representative dish: pork stewed vermicelli.

This dish is Sichuan cuisine and Northeast cuisine, which originated in Sichuan. In the Tang Dynasty, Xue liked Sichuan food very much. After he was sent to the northeast, he also brought Sichuan food to the northeast and developed it into northeast cuisine according to the local style.

9. Shanghai representative dish: braised pork.

The raw material of braised pork is 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.

10, Jiangsu representative dish: stewed lion head.

Braised lion's head is a dish that China often eats on holidays. It is a rich and thin, ruddy and shiny green vegetable. It is also called the four-happiness ball, which means good luck.

1 1, Zhejiang representative dish: West Lake vinegar fish.

This dish uses the West Lake sole as the raw material. 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.

12, Anhui representative dish: Huangshan smelly fish.

At that time, a Huizhou merchant went home to visit relatives by boat. Because of the long distance and hot weather, the mandarin fish he brought with him was not well preserved and smelled bad. His wife couldn't bear to throw it away, so she treated it with thick oil red sauce. Unexpectedly, it hit the spot and was delicious.

13, Fujian representative dish: Buddha jumps over the wall.

Buddha Leaping Wall, also known as "Mantanxiang" and "Fushouquan", is the chief famous dish in Fuzhou, and its raw materials are 18 kinds: sea cucumber, abalone, shark's fin, scallop, fish lip, donkey-hide gelatin, razor clam, ham, pork belly, sheep elbow, hoof toe, tendon, chicken breast, duck breast and so on.

14, Jiangxi representative dish: steamed pork with rice flour.

It is made of pork belly with skin, rice flour and other seasonings. Steamed meat is delicious, fat and thin, rice flour is oily and rich in five flavors.

15, Shandong representative dish: jiuzhuan large intestine

Formerly known as "braised large intestine". It is made by blanching the pig's large intestine with water and frying it, then pouring in more than ten kinds of seasonings and slightly heating it. Sour, sweet, fragrant, spicy and salty, with rosy color and soft texture.

16, Henan representative dish: Hui noodles.

It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous for its delicious taste and economical benefits.

17, representative dish of Taiwan Province province: three cups of chicken.

The chicken is tender, the seasoning is heavy, and the nine-story tower is fragrant, which makes people salivate and is more suitable for the taste of northerners.

18, Hunan representative dish: fish head with chopped pepper.

It has a unique flavor by combining "delicious" fish head with "spicy" chopped pepper. The dishes are bright red in color, tender in meat and delicious.

19, Guangdong representative dish: boiled chicken.

The characteristics of white-cut chicken are simple to make, just cooked and not rotten, no ingredients and original flavor.

20. Guangxi representative dish: snail powder

Snail powder is the most famous and popular snack rice noodle in Liuzhou, which has a unique flavor of sour, spicy, fresh, cool and hot.

2 1, representative dish of 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.

22. Sichuan representative dish: Mapo tofu

The main raw material is tofu, which is characterized by "hemp, spicy, hot, fragrant, crisp, tender, fresh and lively", which is called the eight-character proverb.

23. The representative dish of Chongqing: spicy chicken.

Pepper mixed with dried chicken pieces and sprinkled with sesame seeds looks appetizing. It tastes crisp outside and tender inside, with sesame flavor, spicy and hemp.

24. Guizhou representative dish: fish in sour soup.

Sour soup fish, a unique food of Miao nationality, is delicious in sour taste and full of spicy energy, which makes people have an appetite.

25. The representative dish of Yunnan: crossing the bridge rice noodles.

Crossing the bridge rice noodle soup is a rich and delicious soup made of big bones, old hens and Xuanwei ham in Yunnan after a long time.

26. Shaanxi representative dish: mutton and bread pieces in soup.

Well-cooked, thick and mellow ingredients, thick carrion soup, rich nutrition, overflowing aroma, attractive appetite, endless aftertaste after eating.

27. The representative dish of Tibet: fried lung stuffing.

The Tibetan pronunciation is "Loza". More common in Lhasa and other places. The finished dish is light brown in color, crisp outside and soft inside, and delicious.

28. The representative dish of Xinjiang: roast whole lamb.

Roasted whole sheep has bright color, crisp skin and tender meat, and is fragrant and delicious. When eating, slice the meat and dip it in salt.

29. The representative dish of Qinghai: mutton fried noodles.

It is delicious, smooth and palatable, nutritious, easy to digest and suitable for all ages.

30. Gansu's representative dish: Hexi mutton.

Hexi mutton is big, fresh and tender, fat but not fat, and has excellent nourishing effect.

3 1. Ningxia's representative dish: steamed mutton.

The meat is soft and tender, and the onion flavor is rich.

32. The representative dish of Hong Kong: beef balls.

Hong Kong beef balls are famous for their juicy tendons 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.

33. The representative dish of Macao: Ma Jiexiu.

Cod is a kind of salted fish, which can be cooked in different ways, such as frying, roasting, roasting and boiling. The taste is unforgettable.

34. Hubei representative dish: Mianyang Sanzheng

The so-called three steaming means steaming livestock, aquatic products and vegetables (you can choose dozens of vegetables, such as amaranth, taro, beans, pumpkin, radish, chrysanthemum and lotus root. ), quite in line with the nutritional balance of meat and vegetables. The steamed dishes are all wrapped in pounded rice noodles, and the original flavor of the dishes is matched with the flavor of rice, which has a deep aftertaste.