1, brine chicken, Dongjiang, Guangdong
Dongjiang salted chicken is the signature of Hakka cuisine. The main ingredient is chicken, and the main cooking technology is roast chicken with salt. Salted baked chicken is unique in production, rich in flavor, smooth in skin and meat, and excellent in flavor with the oil and salt of Alpinia officinarum. Pale yellow in color, crisp and tender in skin, fresh and fragrant in flesh and blood and attractive in flavor. This is a common delicacy at banquets. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor. Because this dish originated from Dongjiang Fish Valley, it is called "Dongjiang Salt Baked Chicken". Today, this dish has become one of the famous "three treasures of food" in Huizhou, Guangdong.
2, Shandong bazi meat
Braised pork is one of the famous snacks in China and a special snack in Huaihai area. According to the traditional Shandong cuisine menu, as early as the Qing Dynasty, it was circulated in Shandong that pork belly was tied with straw rope and stewed with soy sauce, which made the taste instant, fragrant but not greasy. Spread in northern Jiangsu and southern Shandong, namely Xuzhou, Jinan, Jining, Heze, Zaozhuang and Linyi. Similar dishes include Jining's bengrou, dry rice and other Shandong dishes. A famous chef in Sui Dynasty chose pork with skin, stewed it in a jar and seasoned it with secret soy sauce. Stewed meat is not greasy, not greasy, bright in color, mellow in mouth and reasonable in price, which is deeply loved by people. This practice, coupled with the legend of sworn brother Liu, has become today's dirty jokes.
3. Henan Bianjing Roast Duck
Bianjing Roast Duck is a dish, also known as Tokyo Roast Duck. The main raw materials for making it are stuffed duck, honey, Beijing cuisine and winter cuisine. This dish is a traditional dish in Kaifeng, Henan Province, and one of the top ten famous dishes in Henan Province. It has a long history since the Northern Song Dynasty. Bianjing roast duck has crispy skin, tender and fragrant meat and persimmon red color. Anyone with heat deficiency and cold can eat it. The duck chosen is big, thin, fat and plump, which makes the roast duck ruddy in color, crisp and tender in skin, fat and mellow, fat but not greasy. In the end, Bianjing roast duck became a treasure in Kaifeng banquet.
4. kung pao chicken, Sichuan
Kung pao chicken, whose founder is a resident of Sichuan, was improved and developed by Ding Baozhen, the governor of Sichuan in Qing Dynasty, and has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad. Chicken is selected as the main material, and cooked with peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts. Ding Baozhen died in the 11th year of Guangxu. In recognition of his achievements, the Qing court posthumously presented "Prince Taibao". As mentioned earlier, "Prince Taibao" is one of the "treasures in the palace". Therefore, in memory of Ding Baozhen, the dish he invented was named "kung pao chicken".
5. Maoshan Old Goose in Zhenjiang, Jiangsu
Zhenjiang Maoshan old goose is a famous specialty snack in Jiangsu, named after Maoshan. Located in Jurong, Maoshan is a famous Taoist holy land with good ecological and tourism environment. Since ancient times, it has been famous for raising geese and curing them. Based on the centuries-old traditional pickling of local grass geese, it has been carefully developed and scientifically developed by scientific research institutes. After the evaluation of experts and professors, the products are unanimously considered to be tender in meat, good in taste and unique in flavor, and have successfully passed the scientific and technological achievements of Jiangsu Province.
6. Hebei Jinfeng Braised Chicken
"Golden Phoenix Braised Chicken" first appeared on 1908. At that time, a Hui couple named Ma Hongchang opened a Majia chicken shop in Da Qiao Street, Shijiazhuang, and the braised chicken they made had a unique flavor. Although the store was small at that time, the business was particularly prosperous. Whenever steaming braised chicken is cooked, the shop is always crowded with customers. Because demand exceeds supply every day, customers who go late often can't buy it. In the early 1980s, the operator of Majiaji designed "Jinfeng" as a trademark, and officially registered the trademark of Jinfeng Braised Chicken at 1984.
7. Tanrou in Zilong County, Hunan Province
Zilong County jar meat is a traditional dish in Chenzhou, Hunan Province, which belongs to Hunan cuisine. According to legend, Zhao Zilong, a famous general in the Three Kingdoms, once took Guiyang County. During his stay in Guiyang County, he managed the army well and cared for the people. The army did not disturb the people and won their support. People call Guiyang County Zilong County. In order to show their love for General Zhao Zilong, the local people put pigskin and pork belly into a five-claw Chili sauce jar in the square garden, preserved it for several months with traditional folk crafts, and made a meal for General Zilong. It tastes fragrant and spicy with a long aftertaste. General Zilong gave it to the master Liu Bei, but not to himself. After Liu Bei ate it, his appetite was wide open and he was full of praise, so he named it "Zilong County jar meat". Zilong County jar meat got its name from this and has been passed down to this day.
8. Anhui Yipin Pot
Yipin pot is a typical traditional food that is often eaten in Huizhou mountainous area in winter, belonging to the category of hot pot. According to legend, this dish was created by Shi Yu, the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty. On one occasion, the emperor suddenly visited Shangshufu. In addition to delicious food, Mrs. Yu also specially made a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and was full of praise. Later, when the emperor learned that the delicious hot pot was actually made by Mrs. Yu herself, he said it was still a "one-pin pot" and the name of the dish was hammered out.
9. Hubei Palace Roast Chicken
Palace roast chicken is a famous dish in Hubei Province. From skin to meat to bones, it is crisp and delicious, and it is not greasy without biting your teeth. Delicious taste, delicate taste and long aftertaste. It is a delicious food for all ages. This kind of food entered the court in the twenty-fifth year of Jiaqing and became the imperial meal. At that time, the royal family and the state would eat it every few days. Palace roast chicken is made of 65438 0.5 kg fresh chicken, with 24 kinds of Chinese herbal medicines and condiments. Without degreasing with medicated diet, it contains less fat and cholesterol, and tastes the same from skin to bone.
10, Dongpo Meat from Hangzhou, Zhejiang Province is a famous traditional dish, which belongs to Zhejiang cuisine. Dongpo pork is a dish named after Su Dongpo. Su Dongpo (Su Shi) was a famous poet in the Northern Song Dynasty in China. He has a deep knowledge of poets and calligraphy, and he is also very good at cooking. He can cook by himself, and he knows cook the meat very well, which shows his keen interest in food cooking in many of his famous sentences. "Dongpo Meat" was originally made by Su Dongpo in Huangzhou. Sushi's braised pork in Xuzhou and Huangzhou has only local influence and is not well-known in the whole country. The braised pork, which is really famous all over the country, is Su Shi's "Dongpo pork" when he was in Hangzhou for the second time.