What is the best dish in China What is the best dish in Chinese food?

What is the best food to eat in China? Is it the delicately made mushroom quiche that I ate with the rich farmers of prosperous eastern China? It's a signature dish at a French restaurant on the Bund in historic Shanghai.

Or the mutton steamed bun I ate in Xi'an, the hometown of the Terracotta Warriors? It's a Chinese-Muslim snack with vermicelli, lamb, chili, coriander and garlic in a steaming broth. In a country of 1.3 billion people, more than 50 different ethnic groups, and climates ranging from deserts to rainforests, there has never been a uniform style of cooking.

Traditionally, the staple food in northern China is not rice, but noodles and white flour steamed buns. "Chinese food" is not a concept accepted by any Chinese. The sweet, oily Shanghai diet is very different from the famously spicy Sichuan cuisine or the nutritious stews of the cold Northeast.

The best local food I've ever tasted in China is in the vast countryside of China. A few years ago, during a trip organized by ** to inspect the eastern region of Jiangsu, we were led to a villa area, where the owners used to be farmers and made a fortune by shipbuilding, which was unimaginable before. The dish was served.

Quite simply, it's a nutritious peasant dish: scrambled eggs with tomatoes, stir-fried spinach with garlic and pork. Like the French, every part of the pig can be served by the Chinese.

But there are no fish, which is strange enough for Chinese living in the lower reaches of the Yangtze River. When I walked into a European-style bathroom, I found the reason. In the bathtub there was a small carp, fluttering in the water a few centimeters deep.

In less than a quarter of an hour, the fish was served to our table. The dish is beautifully cooked and steaming. The fish is coated with a layer of soy sauce, topped with shredded ginger and topped with thinly sliced onions.

Individuals have their own tastes, and what they like is the most delicious.

Chinese cuisine is divided into eight cuisines with different styles due to the different ingredients, side dishes and cooking techniques. They are: Sichuan, Shandong, Cantonese, Suzhou, Zhejiang, Fujian, Hunan and Hui.

Each cuisine has its own distinctive local flavor and production technology, and has become the mainstream cuisine in China. Because the taste and style of each cuisine are different, today I will introduce to you the more representative dishes of these 8 major cuisines, each of which is delicious, and if you have eaten them all, you can be described as a real gourmet! 1. Sichuan cuisine:

Mapo tofu. When it comes to Sichuan, the first thing that comes to mind is hot pot and chili, and Sichuan cuisine is also based on spicy umami. The fame of this mapo tofu is no less than that of hot pot, and the ordinary white tofu is cooked by the chef to taste spicy and tender, and it tastes very distinctive.

2. Lu cuisine: pork trotters in sauce. Lu cuisine has always been the first of the eight major cuisines, not only in China, but also very famous abroad, many Chinatowns have only Lu cuisine restaurants, very popular with foreigners.

This sauce pork trotters are tender and tender, "melt in the mouth", and are the representative dishes of Shandong cuisine, and the secret sauce is paired with tender pork trotters, and the taste is very fragrant. 3. Cantonese cuisine: Wenchang chicken.

Cantonese cuisine mainly focuses on the word "fresh", and the most famous is desserts and dim sum. The chicken of this Wenchang chicken is very fatty and tender, after special processing, it tastes fat but not greasy, and the taste is very light, and the aftertaste is also very fragrant. 4. Su cuisine::

It's called Flower Chicken. Now there are restaurants all over the country that sell chickens, and they are very famous. It is made by wrapping a whole chicken in lotus leaves, and the lotus leaves are covered with thick mud and roasted directly in a charcoal fire.

The chicken is not only very tender, but also has a lotus leaf flavor, which is very fragrant. 5. Zhejiang cuisine: braised duck.

There is Peking duck in Beijing, but the braised duck is indeed a representative dish of Zhejiang cuisine. The duck meat in Suzhou and Hangzhou is very tender, and the braised duck is not only tender and smooth, but also has a sweet taste again and again, fragrant but not greasy, and can be described as the leader in Zhejiang cuisine. 6. Fujian cuisine:

Buddha jumping over the wall. Fujian cuisine is mainly based on Fuzhou cuisine, and most of them are seafood dishes. The ingredients of this dish are rich and varied, and there are many kinds of seafood, including abalone, sea cucumber, etc., each of which is very expensive.

And the taste is not only a "fresh finger change cover" can be described, the ingredients are high-protein food, flying nutrition and health. 7. Hunan cuisine: smoked bacon.

When we celebrate the New Year's holidays, we will marinate bacon to cook dishes, and the bacon in Hunan cuisine is very unique. The taste is not dry or woody, salty and sweet, fat but not greasy, and you can't forget it after taking a bite! 8. Hui cuisine:

Fu Liji roast chicken. This dish is said to have originated in the early 20th century of the last century, and has a long history, and is known as one of the "Four Famous Chickens in China".

There are many cuisines in our country, and there are thousands of dishes, with different tastes. A variety of cuisines with Chinese characteristics have been formed. The specific famous dishes are as follows.

1. Braised pork.

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

2. Cola chicken wings.

Cola chicken wings are a dish made with chicken wings and cola as the main ingredients, and cooking wine, ginger, soy sauce, salt, and chicken essence (optional) as seasonings. Cola chicken wings have the characteristics of delicious taste, bright color, tender chicken, and moderate salty and sweet.

3. Vinegared cabbage.

In terms of nutrition, vinegar also protects the loss of vitamin C in cabbage during the frying process, which is a very refreshing and nutritious dish!

4. Braised pork ribs.

Braised pork ribs are a common dish. It is made with pork ribs and oyster mushrooms as the main ingredients, and dried chili peppers, Sichuan pepper, star anise, cloves, ginger slices, salt, dark soy sauce, light soy sauce, cooking wine, rock sugar, etc. The taste of this dish is fragrant and salty, the pork ribs are crispy, and the color is golden red.

It can be eaten by men, women and children.

5. Scrambled eggs with tomatoes.

The perfect combination of red and yellow, the most luxurious color matching, visual color impact. The simplest home-cooked fast food has been on the tables of countless families. The collision of sour and sweet challenges the taste buds. Carrying all the taste memories of our childhood, we learn the first dish when we step into the kitchen.

6. Stir-fry the celery until fragrant.

Stir-fried dried celery is a home-cooked dish made with celery. The effect of celery Celery is an antioxidant, often eat celery, especially celery leaves, which is very beneficial to the prevention of hypertension, arteriosclerosis, etc., and has an auxiliary effect.

7. Roast beef with surplus potatoes.

Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron, and more. Potatoes contain a lot of starch, protein and gum citric acid, lactic acid and potassium salts. Beef is sweet and sensitive to Qiaoping, can replenish the spleen and stomach, benefit qi and blood, strengthen muscles and bones, quench thirst, folk have "beef replenishes qi, and astragalus has the same effect".

There is a saying that beef cannot be eaten with potatoes, but it doesn't matter if you eat it occasionally.

8. Mapo tofu.

Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine, the main raw materials are ingredients and tofu, the main materials are tofu, beef Jane Na rolled minced meat (can also be used pork), chili pepper and peppercorns. The hemp comes from Sichuan peppercorns, and the spicy comes from the chili peppers, and this dish highlights the "spicy" characteristics of Sichuan cuisine.

Carrot beef stew.

Ingredients: 1 kg of beef, 1 carrot, half a white radish, 1 piece of ginger, 3 shallots, 1 star anise, 1 piece of angelica, 2 spoons of cooking wine, 2 spoons of soybean paste, 1 spoon of pepper, appropriate amount of salt and chicken essence.

1. I use ground beef with "muscles and brains", which costs 30 yuan per catty in the supermarket, which is delicious and cheap for stewing. Boil water in a pot, add 2 tablespoons of cooking wine, a few slices of ginger, put the beef in cold water, remove and rinse after the water boils.

Knot the shallots, 2 slices of angelica, 1 star anise and blanched beef in the pressure cooker.

3. Add the water that is just over the beef, add 2 tablespoons of salt, 2 tablespoons of soybean paste, cover the pot, and simmer for 20 minutes after the pressure cooker is steamed.

4. After the beef is stewed, finally put in 1 spoon of pepper and an appropriate amount of chicken essence to taste, so that a soft and flavorful dish of beef Lu Xiyan is ready.