chinese cuisine

Overview Chinese Name: 烧乳猪 English Name: Roast Suckling Pig Category: Cantonese cuisine粤菜 Main Ingredients: Pig Roast Sucking Pig Roast Suckling Pig烤乳猪 is the most famous special dish in Guangzhou, and it is one of the main dishes in the "Manchu Han banquet满汉全席". As early as the Western Zhou Dynasty西周, this dish was listed as one of the "Eight Treasures八珍", and was then called "Canned Porpoise炮豚". Roast suckling pig is also one of the sacrifices that Cantonese have offered to ancestors for many years, and it is a must for every family. After sacrificing ancestors with suckling pigs, relatives will have dinner together. Roasted Suckling Pig In China, as early as the Northern and Southern Dynasties南北朝时期, Jia Sixie贾思勰 had recorded the roast suckling pig as an important culinary achievement in Qi Min Yao Shu齐民要术. He wrote: "The color is the same as amber, and it is similar to real gold. When you enter, it will disappear. It is as strong as snow. It contains paste and moistens. It is special and ordinary色同琥珀，又类真金，入口则消，壮若凌雪，含浆膏润，特异凡常也." More than 1400 years ago, the cooking skills of our country had such profound attainments, which really amazed the world. Two Roast Suckling Pigs During the reign of Kangxi康熙…

Overview Chinese Name: 沙茶面 English Name: Shacha Noodles; Noodles with Satay Sauce Category: Staple主食 Main Ingredients: Noodles Shacha noodles Shacha Noodles沙茶面 is a special delicacy in Southern Fujian, Taiwan, and Southeast Asia. Chinese Shacha noodles are divided into southern Fujian Shacha, Guangdong Chaoshan Shacha, and other flavors. The beauty lies in the production of Shacha sauce, which is used to make noodle soup. Delicious sand tea noodles Fujian福建 was the first coastal area to open to the outside world and one of the main ancestral places of overseas Chinese. There are many imported products in Fujian people's life, and sand tea is one of them. Sha Cha originated from Malaysia and Indonesia. Tea drinking is popular in Southern Fujian, so the Malay speaking "sate" is translated as the Minnan Sha cha (Satay). Sand tea noodles were observed closely The method of Sha Cha noodles is very simple. Put the alkali water surface into the fence, scald it in a boiling water pot, and take it into a bowl. Then add pig heart, liver, waist, duck tendon, duck blood, large intestine, fresh squid, dried tofu, and other accessories to your taste. Finally, pour the soup that has been boiling into the…

Hey there! So, you're curious about the question: Do Chinese really eat dogs? Let's talk freely about this hot-topic issue! https://www.youtube.com/watch?v=nF6Q9CK16S4 I discussed with many expats in China. When I asked: how do you think about Chinese eating dogs? Every time they smiled. Because things aren’t they thinking before coming to China. Okay, here's the scoop: Yes, there are some Chinese people who have consumed dog meat in the past. Do Chinese Really Eat Dogs: About Tradition According to traditional Chinese medicine theory, dog meat is beneficial to physical health, and it is recommended to take dog meat in autumn and winter seasons. Even for me, I also eat dog meat when I was small. But hold on, don't jump to conclusions just yet! It's important to understand that this practice is NOT widespread in China today. It's not like every Tom, Dick, and Harry is sipping on some doggie soup. Now, let me break it down for you. Eating dog meat used to have some historical and cultural relevance in certain regions of China. It was seen as a traditional practice passed down through generations. But, my friends, times are changing, and so are people's perspectives. Related: Top 100…

Overview Chinese Name: 桂林米粉English Name: Guilin Rice noodlesCategory: Cassia cuisine桂菜Main Ingredients: Rice noodles Guilin Rice Noodles Guilin Rice Noodles桂林米粉 is a traditional snack in Guilin, belonging to the Gui Cuisine桂菜 Department. Guilin rice noodles have been listed as a national intangible cultural heritage. Guilin rice noodles with rich side dishes It is said that Emperor Qin Shihuang秦始皇 sent Shi Lu to lead migrant workers to dig the Lingqu. After the Lingqu was completed, Emperor Qin Shihuang was accompanied by Prime Minister Li Si to visit Guilin's landscape in disguise. Qin Shihuang likes to eat carp whiskers and fish maw. He came to the Lijiang River and saw that the carp in the Lijiang River could be caught by hand, so he asked the boatman to get a lot of fish quickly and gave him a lot of money. I don't know how many carp will be used to stir-fry a bowl of carp whiskers. Qin Shihuang killed thousands of carp in the upper reaches of the Lijiang River for half a month. Home-style Guilin Rice Noodles The carp king in the Lijiang River jumped wildly and vowed to overturn Qin Shihuang's boat and let him die. He Bo knew the…

Overview Chinese Name: 马蹄糕English Name: Horseshoe Cake; Water Chestnut CakeCategory: Snack小吃Main Ingredients: Water chestnut Horseshoe Cake Horseshoe Cake马蹄糕 is a traditional dessert snack in Suzhou苏州, Jiangsu Province, Guangzhou广州, Guangdong Province, Fuzhou福州, Fujian Province, and Nanning, Guangxi Zhuang Autonomous Region广西壮族自治区. It is said that horseshoe cake originated in the Tang Dynasty唐代. It is made by steaming water chestnut powder or sweet potato powder mixed with sugar water. Water chestnut is also called horseshoe in Cantonese and Fujian. Many strings of horseshoe cakes It is said that Gao Zong succeeded to the throne in the 23rd year of Zhenguan in the Tang Dynasty (649 A.D.). The Lingnan Road Festival envoy heard of the names of horses' hooves, lotus roots, wild mushrooms, bamboo shoots, and water chestnuts in Guangzhou's Pantang, so he ordered the painters to draw a picture of "five beautiful things in Pantang泮塘五秀", and sent officials to present the picture and five things in the court. Emperor Gaozong made it a sacrificial object to ascend the throne. After two years of Tiaolu's crime, he was forced to commit suicide. He has three sons, who are Guangshun光顺, Shouli守礼, and Shouyi守义. Guangshun became the King of Le'an乐安王 and was later killed. Shouyi was…

Overview Chinese Name: 驴打滚English Name: Glutinous Rice Rolls with Sweet Bean Flour; Donkey RollCategory: Snack小吃Main Ingredients: Glutinous rice flour Glutinous Rice Rolls with Sweet Bean Flour Glutinous Rice Rolls with Sweet Bean Flour驴打滚 is one of the traditional snacks in Northeast China, old Beijing北京, and Tianjin天津. The finished products are yellow, white, and red, which are very beautiful. Because the soybean flour sprinkled in the final production process is like the waves of loess raised by wild donkeys rolling in the suburbs of old Beijing, it is named "Donkey Rolling". Donkey rolling with design The raw materials of Donkey Roll include big yellow rice noodles, soybean noodles, Chengsha澄沙, sugar, sesame oil, osmanthus, green and red silk, and melon seeds. Its production is divided into three processes: blank-making, filling, and molding. The outer layer of the prepared "Donkey Roll" is covered with bean flour, which is golden yellow. The bean-flavored filling is sweet, and the taste is soft. It is a traditional snack suitable for all ages. Pastry with rich fillings It is said that once Empress Dowager Cixi was tired of eating the food in the palace and wanted to taste something new. So, the chef of imperial cuisine thought…

Overview Chinese Name: 新疆大盘鸡English Name: Xinjiang Big Plate Chicken; Xinjiang DapanjiCategory: Northwest cuisine西北菜Main Ingredients: Chicken Xinjiang Big Plate Chicken Xinjiang Big Plate Chicken新疆大盘鸡, also known as Shawan Dapanji沙湾大盘鸡 and Fried Chicken with Chili辣子炒鸡, is a special food in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region新疆维吾尔自治区. It originated from the Jianghu cuisine in Xinjiang roadside restaurants in the 1980s. It is mainly fried and stewed with chicken pieces and potato pieces, and also served with Xinjiang belt noodles. Colorful, smooth, and spicy chicken and soft, glutinous, and sweet potatoes are delicious and delicious on the table. The attractive large plate of chicken It is said that Zuo Zongtang左宗棠 of the Qing Dynasty清朝 won the battle in Xinjiang, and rewarded the three armies with local chicken and pepper, which is the predecessor of the big plate chicken. Xinjiang Dapanji appeared in the 1980s, when a chef named Li Shilin李士林 from Shawan County, Xinjiang, opened a "Manpeng Pavilion满朋阁" restaurant near the highway. Li Shilin is good at cooking spicy chicken nuggets. One time, a construction company employee came to eat spicy chicken nuggets. Although he thought it tasted good, he felt that the amount was too small. Seeing Li Shilin coming out…

Overview Chinese Name: 黄焖鸡米饭English Name: Braised Chicken Rice; Braised chickenCategory: Shandong cuisine鲁菜Main Ingredients: Chicken Braised Chicken Rice Braised Chicken Rice黄焖鸡米饭, also known as fragrant chicken pot香鸡煲 and thick sauce chicken pot rice浓汁鸡煲饭, is a family dish of Shandong cuisine鲁菜 and originated in Jinan济南, Shandong Province山东省. The main ingredient is chicken leg meat, braised with green pepper, potatoes, mushrooms, etc. It tastes delicious and has the characteristics of fresh, tender, and smooth meat. Attractive Braised Chicken Stewed chicken rice originated from Jilingyuan吉玲园, a famous restaurant in Jinan, and is one of the traditional famous dishes with Jinan characteristics. In 1927, Jilingyuan, a famous restaurant of Shandong cuisine in Jinan, became very popular because of the gathering of famous chefs and the emergence of delicious food. Braised chicken with beautiful color "Jilingyuan吉玲园", together with the "Huiquan Building汇泉楼" and "Jufengde聚丰德" at that time, was called the three famous stores in the provincial capital. Its signature dish, "Braised Chicken with Yellow Herbs百草黄焖鸡", was deeply loved by Han Fuju韩复榘, the chairman of Shandong Province at that time. Han Fuju once rewarded 30 yuan for this, and praised that "this chicken has unique craftsmanship, is the top grade, and should be a unique one". Braised chicken…

Overview Chinese Name: 豆腐花English Name: Doufuhua; Tofu flowerCategory: Snack小吃Main Ingredients: Soybean Doufuhua Doufuhua豆腐花 is a snack made of soybean. In some areas, beans such as peas and broad beans are also used to make tofu flowers. Soak the soybeans with water, and grind and filter out the soymilk. If the soymilk is added with brine or gypsum, it will coagulate into a very soft solid, namely a tofu flower. Salted bean curd with beautiful color The flavor of the tofu flower is divided into two kinds, namely, the southern flavor and the northern flavor, that is, the southern sweet flavor and the northern salty flavor. This has always been a dispute over the differences between North and South tofu blossoms. For southerners, sprinkle a handful of sugar on it; The northerners add coriander and sauce to make a delicious snack. This is not controversial. It is mainly due to the life and cultural habits of the North and South. Sweet bean curd To make tofu pudding, soybeans must be soaked for about 4 to 8 hours depending on the variety or personal preference. After the soybeans are saturated with water, they can be beaten, filtered, boiled, and then cooled to…

Overview Chinese Name: 鱼丸English Name: Fish BallsCategory: Fujian cuisine闽菜; Cantonese cuisine粤菜Main Ingredients: Fish Fish Balls Fish balls鱼丸, also known as "fish wrapped meat鱼包肉", is one of the snacks with coastal characteristics. Fish ball is a traditional and characteristic famous spot often cooked in Fuzhou福州, Wenzhou温州, South Fujian闽南, Guangdong广东, Taiwan台湾 and Fuzhou抚州, Jiangxi, belonging to the Cantonese粤菜 or Fujian cuisine闽菜. Also known as "water pill水丸", it was called "fish ball for a short time氽鱼丸" in ancient times. Because it tastes delicious and is not greasy when eaten, it can be used as a snack ingredient and soup. It is an indispensable seafood delicacy for coastal people. Fish ball soup According to records, Qin Shihuang秦始皇 tasted fish. After he unified the country and became the emperor, every meal must have fish, but there must be no fish bones. If there were fish bones, the chef would be killed. Several chefs died. One day, a cook made imperial food. When he saw the fish being timid and angry, he threw his kitchen knife at the fish to vent his anger. He was surprised to find that the bones of the fish bones were exposed automatically, and the fish meat became fish paste. At…

Overview Chinese Name: 青椒肉丝English Name: Shredded Pork with Green PepperCategory: Sichuan cuisine川菜Main Ingredients: Pork; Green pepper Sauteed Shredded Pork with Green Pepper Shredded Pork with Green Pepper青椒肉丝 is a family dish with green pepper as the main ingredient, belonging to Sichuan cuisine川菜. Shredded pork with green pepper tastes spicy, and the dishes are complete in color, smell, flavor, simple operation, and rich in nutritional value. Shredded pork with green pepper belongs to spicy dishes. Patients with eye disease, esophagitis, gastroenteritis, gastric ulcer and hemorrhoids should eat less or avoid eating. People with fire and heat disease or yin deficiency and fire excess, hypertension and tuberculosis should eat with caution. Sauteed Shredded Pork with Green Pepper It is said that during the Second Revolutionary Civil War第二次国内革命战争时期, the Central Soviet Area was extremely short of materials and lunch was very simple. Once, Huang Weihua黄炜华 went to the division headquarters kitchen to serve rice, stir fry a plate of shredded chili and green vegetables, and cook a bowl of soup. At dinner, Mao Zedong毛泽东 said wittily, "Ah, the chili in Jiangxi is as hot as that in Hunan. It's good to cook, and it's good in color, smell, and taste." Shredded Pork with…

Overview Chinese Name: 蒜泥白肉English Name: Sliced Boiled Pork with Garlic Sauce; White meat with mashed garlicCategory: Sichuan cuisine川菜Main Ingredients: Pork Sliced Boiled Pork with Garlic Sauce Sliced Boiled Pork with Garlic Sauce蒜泥白肉 is a traditional Chinese dish, belonging to Sichuan cuisine川菜. The raw materials mainly include garlic paste and meat, which are delicious and nutritious. When eating, mix them well with chopsticks, and the smell will directly hit the nose, which will stimulate people's appetite. Garlic tastes strong, and fatty but not greasy. Beautiful white meat with mashed garlic Nowadays, the quality and flavor of white meat with mashed garlic require both fat and lean. The meat slices are even, thin and big. The garlic flavor is rich, salty, hot and delicious, and slightly sweet. Traditionally, meat slices are cut by hand to show skilled knife skills. Of course, some large restaurants and restaurants also use meat-slicing machines to process meat slices in order to reduce the labor intensity of chefs. Delicious white meat with mashed garlic The ancestor of garlic-pureed white meat is "white meat". The earliest records of "white meat" are "The Dream of Tokyo东京梦华录" by Elder Yu of the Song Dynasty宋朝, "The Story of the Capital都城纪胜" by…

Overview Chinese Name: 鱼香茄子English Name: Fish-flavored EggplantCategory: Sichuan cuisine川菜Main Ingredients: Eggplant fish-flavored eggplant Fish-flavored eggplant鱼香茄子 is one of the traditional specialty dishes in Dachuan District达川区, Dazhou City达州市, Sichuan Province四川省. It is a typical fish-flavored famous dish in Sichuan cuisine川菜. Fish-flavored eggplant is made with the main ingredients, Pixian bean paste, and other spices. Its taste is thick and long, with a lingering aftertaste, so it is called Yuxiang. Before the 1970s, the menu of the restaurant had the name "Yuxiang Eggplant". Home Style Eggplant with Fish Flavor It is said that a long time ago, there was a business family in Dazhou, Sichuan. Their family liked fish very much, and they were very particular about seasoning. Therefore, when they cooked fish, they had to put onion, ginger, garlic, wine, vinegar, soy sauce, and other seasonings to remove the fishiness and enhance the flavor. Eggplant neatly placed One night, when the hostess of the family was frying another dish, she put the leftover ingredients from the last time she cooked the fish into this dish to avoid wasting the ingredients. At that time, she thought that this dish might not taste very delicious, and the man in the family could not…

Overview Chinese Name: 水煮牛肉English Name: Water Boiled Beef; Boiled beefCategory: Sichuan cuisine川菜Main Ingredients: Beef water boiled beef Water Boiled Beef水煮牛肉 is a special traditional dish made of thin yellow beef, belonging to Sichuan cuisine川菜. Because the beef slices in the dish are cooked in hot soup, it is called boiled beef. Boiled beef was selected into Chinese Cuisine in 1981. Delicious Boiled Beef When making boiled beef, cut it into inches five minutes long, eight minutes wide, and one-minute thick slices, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice, and wet starch, and mix well. In the oil pan, put Pixian County bean paste and dry chili, stir fry them until they are brown, then add Chinese prickly ash, scallions, and lettuce slices, stir fry until fragrant, add broth to boil, put beef slices into the pan, boil until the meat slices stretch, look shiny, put them into a bowl, pour chili oil on them, and serve. This dish is spicy, tender, and palatable, with a strong fragrance, and has the flavor of Sichuan hot pot. Boiled beef with tofu This dish was created by Fan Ji'an范吉安, a famous chef in Zigong自贡, Sichuan四川. Fan…

Overview Chinese Name: 芋头糕English Name: Taro CakeCategory: Snack小吃Main Ingredients: Taro Taro cake Taro Cake芋头糕 is a traditional specialty snack in Chaoshan潮汕, Guangzhou广州, Yangjiang阳江, Foshan佛山, and other places in Guangdong广东, belonging to Cantonese cuisine粤菜. The snack is also sold in tea houses in Hong Kong香港 and Macao澳门. Its materials include sticky rice flour, taro, dried shrimp, mushrooms, sausage, and bacon. Taro cake with a lot of sausages Chaoshan is rich in taro, which belongs to the Araceae family. It is said that taro originated in East India, Malaysia, and other places. There are many kinds of taro, including green taro青芋, signature taro签芋, white taro白芋, nine flour taro九面芋, purple taro紫芋, etc. The most famous ones are Gezhou taro葛洲芋, Wutian taro蜈田芋, Hengyan taro横洋芋 and Dongliao taro东寮芋 in the Chaoshan area. Pan Fried Taro Cake Through frying, boiling, braising, steaming, frying, and other cooking methods, taro can be made into more than ten dishes, such as anti-sand taro, honey-soaked taro, taro rice, taro cake, taro cake, fish head taro, etc. Taro kueh is one of Chaoshan kueh products. It is used to boil fish heads or grass carp heads with taro. The taste of taro and fresh fish complement each other, which has become…

Overview Chinese Name: 桂花糕English Name: Osmanthus cakeCategory: Snack小吃Main Ingredients: Glutinous rice flour; Osmanthus fragrans Osmanthus cake Osmanthus Cake桂花糕 is a traditional snack with Chinese characteristics made of glutinous rice flour, sugar and sweet scented osmanthus honey with a history of more than 300 years. Osmanthus cake has a long history and various kinds. Soft Glutinous Osmanthus Cake According to legend, the osmanthus of Guihu Lake was picked by Yang Sheng'an from the Moon Palace. One night, Yang Sheng'an杨升庵 fell asleep in his study. Kuixing entered his dream and asked Yang Sheng'an if he wanted to go to the Moon Palace to win the laurel. Yang Sheng'an said yes. Therefore, Kuixing ordered the Dragon King of the West Sea to fly Yang Sheng'an to the Moon Palace to pick the laurels. Arriving at the Moon Palace, Yang Sheng'an saw a palace and a very tall osmanthus tree. He climbed up and picked off the branches of osmanthus and returned to his study. Later, Yang Sheng'an won the first prize in the imperial examination in Beijing. Beautiful Osmanthus Cake At the end of the Ming Dynasty明朝, there was a peddler named Liu Jixiang刘吉祥 in Xindu新都. He got inspiration from Yang Sheng'an's sweet osmanthus…

Overview Chinese Name: 白斩鸡English Name: White cut chicken; Boiled chickenCategory: Cantonese cuisine粤菜Main Ingredients: Chicken White Cut Chicken White Cut Chicken白斩鸡, also known as the white-cut chicken白切鸡, is a Chinese national characteristic dish, a classic Cantonese dish, and widely exists in southern cuisine. The white-cut chicken has a beautiful shape, yellow skin, and white meat. It is fat, tender, and delicious. It tastes very delicious. The meat color of this dish is white leather belt butter. It has the flavor of onion oil. The onion section is decorated with flowers. When eaten, it is accompanied by ginger, garlic, and soy sauce, which keeps the chicken fresh and original. The food is unique. Sliced Boiled Chicken The white-cut chicken originated from folk restaurants in the Qing Dynasty清朝. It was cooked without seasoning. It can be cut when eaten. This dish is golden in color, crisp in the skin, and tender in meat. It tastes extremely delicious. I can't get tired of eating it for a long time. In September 2018, it was rated as one of Shanghai's top ten classic famous dishes of "Chinese cuisine". Xiaoshaoxing Chicken小绍兴白斩鸡, Zhending Chicken振鼎鸡白斩鸡, and Taihuang Chicken泰煌鸡白斩鸡 are all well-known brand delicacies in Shanghai. Sliced Chicken Leg…

Overview Chinese Name: 汤包English Name: Tang Bao; TangbaoCategory: Snack小吃Main Ingredients: Flour Tang Bao Tang Bao汤包 is a kind of steamed stuffed bun, which is popular in central China, Jiangnan, and other regions, and is mainly characterized by soup. Tangbao, as its name implies, is a kind of steamed stuffed bun, but it has soup in it. The difference between Xiaolongbao小笼包 and Tangbao is that Tangbao is slightly larger than Xiaolongbao and pays more attention to the taste of the soup. Some Tangbao is also made to suck the soup inside with a straw. Steamed dumplings neatly placed The invention of Tangbao can be traced back to the Three Kingdoms Period三国时期. It is said that fishermen in Jingkou京口 (Zhenjiang City镇江市, Jiangsu Province江苏省) at that time, in order to commemorate Madame Sun, copied the story of Zhuge Liang诸葛亮's invention of steamed bread, and made soup bags out of crab roe stuffed with meat instead of sacrificial offerings. Soup buns with full fillings Eating soup bags is a special custom in Xinchang新昌, Shaoxing绍兴. It is said that during the Ming Dynasty明朝, Xinchang was dry for years, and the people asked for a pardon. When the imperial envoy came to investigate, it happened that…

Overview Chinese Name: 排骨藕汤English Name: Spare Ribs and Lotus Root SoupCategory: Hubei cuisine湖北菜Main Ingredients: Spareribs; Lotus root Spare Ribs and Lotus Root Soup Spare Ribs and Lotus Root Soup排骨藕汤 is a traditional famous dish in Hubei Province湖北省, belonging to Hubei cuisine湖北菜. This dish is made of ribs, lotus root, and other main ingredients. It has both the sweetness of lotus root and the fragrance of ribs. It is a good choice for a warm and delicious soup. Ribs and lotus root soup with medlar Hubei people love soup, and there is a saying that "no soup, no table无汤不成席". Hubei is rich in lotus root, which is tender and white, and is very sweet when eaten raw. It is famous all over the country. Hubei people like to take lotus root and meat bones to simmer in soup, simmer gently until the meat is rotten and the bones are removed, and the lotus root pieces taste glutinous and crisp. The most wonderful soup tastes delicious and sweet. I can't help sighing that the partner of lotus root fragrance and meat fragrance is a perfect match in the world! The most famous is the soup of pork ribs and lotus root. Attractive…

Overview Chinese Name: 脆皮烧鹅English Name: Crispy Roast Goose; Roast GooseCategory: Cantonese Cuisine粤菜Main Ingredients: Goose Crispy Roast Goose Crispy Roast Goose脆皮烧鹅 is a famous cuisine in Guangdong Province. It belongs to Cantonese cuisine粤菜. Roast Goose originates from the roast duck. Famous roast geese in Guangdong include "Shenjing roast geese深井烧鹅" in Huangpu District, Guangzhou, "Gujing roast geese古井烧鹅" in Gujing Town, Xinhui District, Jiangmen City, "Gongming roast geese公明烧鹅" in Guangming District, Shenzhen, "Lizhi Chai roast geese荔枝柴烧鹅" in Daling Mountain, Dongguan, and "Sandun roast geese三墩烧鹅" in Zhongshan. Roast Goose Sliced In the book "Shi Zhen Lu食珍录" of the Northern and Southern Dynasties南北朝时期 in China, there are records of roast duck. During the Northern Song Dynasty北宋, roast duck, also known as roast duck and roast duck, was a famous dish in restaurants and shops in Bianjing. At the end of the Southern Song Dynasty南宋, Wen Tianxiang文天祥, Chen Wenlong陈文龙, and other patriots protected the young emperor from retreating to Guangdong and insisted on fighting against the Yuan army, so the cooks of the Southern Song Dynasty also came to Guangdong. As a famous dish in the Song Dynasty, roast duck was also brought here naturally. Delicate roast goose There is no inkstone duck rich in Hangzhou…

Overview Chinese Name: 梅菜扣肉English Name: Pork with salted vegetables; Steamed pork with preserved vegetables; Pork with Preserved VegetablesCategory: Hakka cuisine客家菜Main Ingredients: Pork Pork with salted vegetables Pork with salted vegetables梅菜扣肉 is a famous traditional dish of the Han nationality, belonging to Hakka cuisine客家菜. Steamed pork with preserved vegetables, Baked chicken with salt盐焗鸡, and Fermented bean curd酿豆腐 are known as Hakka's three treasures. Attractive Steamed Pork with Preserved Vegetables The specific origin time of preserved pork with preserved vegetables has not been verified. Meicai梅菜 is a Hakka specialty in Guangdong. It is made from fresh Meicai by pickling, desalting, and other processes. Plum dish has a long history and is famous at home and abroad. It is one of the three famous dishes in Lingnan. It is a famous traditional specialty in Lingnan. In history, it was called "Huizhou Tribute惠州贡菜" as a palace food. It is made of fresh plum vegetables through multiple processes. It is golden in color and fragrant. It has the effect of enhancing digestion, clearing away heat, and relieving summer heat. The long history, unique flavor, and efficacy, as well as the spread of nearly a thousand years, have created the reputation of "Huizhou Meicai惠州梅菜". There is…

Overview Chinese Name: 蚂蚁上树English Name: Ants on the tree; Sauteed Vermicelli with minced PorkCategory: Sichuan cuisine川菜Main Ingredients: Minced pork; Vermicelli Ants on the tree Ants on the tree蚂蚁上树, also known as Minced meat vermicelli肉末粉条, is one of the traditional specialties of Sichuan Province四川省. It got its name from the fact that the minced meat was attached to the vermiculate in the shape of ants crawling on branches. The exact history of the dish is not available. However, in Sichuan Province and Chongqing Municipality, it is very common. Attractive ants on the tree It is said that the scholar Dou Tianzhang窦天章 gave his daughter Dou E窦娥 to the creditor Grandma Cai as a child bride before leaving Chuzhou楚州 to take part in the imperial examination in the capital. Dou E is able to live a decent life in the Cai family, serving her mother-in-law and husband. But soon after, her husband fell ill and died, and her mother-in-law fell ill in bed. Pinched noodles As a last resort, Dou E shouldered the heavy burden of the family with her weak shoulders. She tried to make some delicious meals with different designs to help her mother-in-law recuperate, and gradually she got better. But their economy became tense, and…

Overview Chinese Name: 文思豆腐English Name: Wensi tofuCategory: Suzhou Cuisine苏州菜Main Ingredients: Tofu Wensi tofu Wensi Tofu文思豆腐, originated in Yangzhou扬州, Jiangsu Province江苏省, is a traditional specialty dish of Jiangsu Province, belonging to the Jiangsu cuisine江苏菜. This dish has a long history, with strict selection of materials, fine knife work, soft, tender and mellow, instant melting in the mouth, and also has the effects of recuperating malnutrition, nourishing the body, etc. It is a good menu for the elderly and children to choose. Tofu like chrysanthemum Tofu, called "Fuli福黎" in ancient times, was first invented and manufactured in China, and later spread to all parts of the world. Bean curd is the main raw material of vegetarian dishes in China. It has always been welcomed by people and is known as "plant meat植物肉". Bean curd is mainly processed from soybean, which contains more protein and fat, so the nutritional value of bean curd is also high. Nice Wensi Tofu Tofu can be produced all year round without seasonal restrictions, so in the off-season of vegetable production, dishes can be adjusted. Tofu can be divided into south and north tofu. The main difference lies in the amount of gypsum (or bittern). South bean curd…

Overview Chinese Name: 锅贴English Name: PotstickerCategory: Snack小吃Main Ingredients: Flour Potsticker Potsticker锅贴, a famous traditional snack in northern China, is distributed in other parts of the country and belongs to the fried snack category. The filling of pot stickers is matched with different fresh vegetables according to the season. The shape of pot stickers varies from place to place, generally in the shape of slender dumplings, but Tianjin pot stickers are similar to bag burning褡裢火烧. Rose potstickers It is said that in the spring of the third year of Jianlong建隆 in the Northern Song Dynasty北宋 because the funeral of the empress dowager had just been completed, the Emperor Taizu of the Song Dynasty宋太祖 did not want to eat or drink. Song Taizu was walking alone in the courtyard in the afternoon. Suddenly, a fragrance came and he felt relaxed and happy. He followed the fragrance to the imperial dining room. The imperial chef was frying the leftover dumplings in an iron pan and eating them. He dared not move when he saw Taizu come in. Shitaizu hasn't had a good meal these days. The smell of this time aroused his appetite, so he asked the imperial chef to taste some. After…