What is the most representative food of China?

I think soybeans, the top ingredient that can represent China, should be soybeans, many people may think that soybeans can't be on the table, it is a very common ingredient. But I think soybeans may look inconspicuous, but they can be turned into a variety of foods, such as liquids, solids, fermentation, sprouts, smoked tofu, soy sauce, bean paste, tempeh, natto, and more. Soybeans are like hardworking and intelligent Chinese, silently contributing their own wisdom and energy.

Nourishing the people who live in this land. That's why I think soybeans are the top ingredients that represent China. Soybeans are also rich in soy isoflavones, which have a very good effect on human health, especially for women, which can alleviate menopausal syndrome, delay cell aging, reduce bone loss, and promote bone generation.

In short, there are many benefits of soybeans, so let's talk about what foods soybeans can be made into.

1. Soy milk, soy milk occupies a very important position in Chinese breakfast. Soy milk fritters are the standard for Chinese breakfasts. 

2. Tofu brain, soy milk and tofu brain are like a pair of brothers, but one is gentle like water, and the other is soft and refreshing. There is also a kind of bean juice in the north, which I have never drunk, and it is said that southerners are not used to drinking it. If you have the opportunity to go to the north in the future, you must try it.

3. Yuba, we generally see yuba here in the braised vegetable stall, the braised yuba has a meaty aroma, especially delicious.

Fourth, dried tofu, there are many ways to make dried tofu, which can be marinated. It can be fried, it can be served cold. Either way, it's very fragrant.

Fifth, stinky tofu, this snack is all over the streets. Changsha stinky tofu has become the standard of a food street. We also have a kind of moldy tofu in Huangshan, Anhui Province, a tofu block with mycelium, exuding a unique aroma. It is on par with Changsha stinky tofu. 

Six. Natto is a food that Japanese people love very much. It is said to be very nutritious.

Seventh, bean sprouts, bean sprouts are an ingredient that our Chinese people often eat on the table, and we are generally braised with pork here in Anhui. Delicious and nutritious.

Eight, Qianzhang, this is our family here like to eat in a hot pot, or fried shredded meat, or make spicy paste soup and cut thin Qianzhang shreds, very fragrant.

Each region has some special food, so when many people go out to play, they will first think of tasting the local special food, so that the trip is not in vain, is it the same. Today I will introduce you to a few kinds of food, it is said that they are all known as the top ingredients in China, and some are even extinct, come and see how many you have eaten.

The first is cocoon-white. It doesn't matter if you don't know the name, let's take a look first** to see if you've seen it. This ingredient was a common food in my hometown when I was a child, and it was usually stir-fried with pork, and it was said that it could also be used to make soups, but I never tried it.

Have you ever eaten it? I don't know what the reason is, this ingredient that was very common when I was a child, but now I rarely see it, and I haven't eaten it for many years, and I'm still a little nostalgic.

The second species is the hairy crab in Yangcheng Lake. This is a relatively popular ingredient in recent years, but it is said that many people on the market buy fake, **What about so many hairy crabs in Yangcheng Lake? However, it is said that the roe of this hairy crab is very thick and the meat is very good, which is why it is so popular.

However, there is no need for everyone to chase after it, there are many other hairy crabs to choose from, as long as they are done properly, they all taste very good.

The third type, stinky mandarin fish. Have you ever heard of or eaten this fish? I am lonely and unheard, I don't know much about this fish, it is said that this is a specialty of the Anhui region, it is not born to stink, but a smell produced by the acquired pickling, for people who can eat this taste is delicious, if you are not used to eating people, it is very stinky, and eat stinky tofu and durian, some people eat very fragrant, but some people want to vomit when they smell it.

The fourth species, Matsue perch. This is a well-known ingredient throughout the country, and it was once on the verge of extinction, which shows how precious it is. However, now that the technology is advanced, artificial breeding can be carried out, but many people feel that the captive-bred Matsue perch has lost its original value.

In our China, there are many magical foods that are not available abroad, and we Chinese are also diverse in diet, and the diet of many foreign countries is relatively simple, so foreign friends will be attracted by our diet after coming to China.

China has ginger, green onions, corn, Chinese cabbage, radish. This is common.

I've traveled a lot of places, whether it's southerners or northerners, no matter what nationality they are, whether it's the Nordic people who grew up in the cold, or the Africans who grew up in the tropics, or the Americans, everyone loves dumplings. Dumplings were born in China and are a Chinese food, but dumplings are loved by people all over the world. Therefore, dumplings should become the most representative Chinese food.

I believe that all foreigners who travel to China, no one will not know roast duck, even overseas, roast duck has always been a popular benchmark for Chinese restaurants, and roast duck is also a state banquet dish, when banqueting foreign friends, our country will send this dish.

Stir-fried vegetables: scrambled eggs with tomatoes, mushu pork, shredded fish-flavored pork, and stir-fried broccoli. These dishes are not popular in Chinese restaurants, and crooked nuts that come to Chinese restaurants for the first time will also be ordered.

Chinese cuisine has a long history, and for Chinese people, it is not only as simple as three meals a day, but also a part of Chinese culture. There are too many Chinese delicacies in our country, and it is too difficult to choose one kind of food as a business card, so we can only choose a few types of more popular ones.

Dumplings. <>

Dumplings are an ancient traditional noodle dish of the Han nationality in China, which has a history of more than 1,800 years. The custom of eating dumplings in the land of China is widespread. Although Japan, North Korea, and some Southeast Asian countries also have them, China is the most famous and representative.

Every part of the dumplings, the skin and the filling all contain the Chinese culture, which is an ordinary delicacy, and it is also a representative of the 30th night, expressing people's yearning and appeal for a better life.

Dumpling, which evolved from wontons, originated from the ancient Chinese slots, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, with a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food.

There is a folk proverb called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

Dumpling wrappers can also be made from hot noodles, puff pastry, eggs or rice noodles; The filling can be meat or vegetarian, sweet or salty; Cooking methods can also be steamed, branded, fried, fried, etc. Meat stuffing has three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian stuffing is divided into assorted vegetarian filling, ordinary vegetarian stuffing and the like. Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, complete range of raw materials and nutrients for the production of dumplings, and the steaming method ensures less loss of nutrients.

Dumplings are a kind of Chinese folk food with a long history, and eating dumplings is also a unique folk tradition of Chinese people during the Spring Festival. Because it means "more old friends", it is very popular with the people. During the Chinese New Year, dumplings have become an indispensable delicacy.

In the folklore of many Han areas, eating "dumplings" on Chinese New Year's Eve is an irreplaceable feast for any mountain and sea delicacies. Dumplings originated in Zhang Zhongjing's era, "dumplings" also known as "Jiaozi" or "Jiao'er", is the meaning of the alternation of the old and the new, but also adhering to the meaning of the heavens, is a feast food that must be eaten, otherwise, the heavens will remove your name in the yin and yang world, and after death, you will become a lonely ghost who is not registered. It shows how much importance the Chinese ancestors attached to this.

In any case, in order to get rid of the bad luck of the year, you should also eat a "dumpling" on Chinese New Year's Eve. People from afar will trek back to their hometowns to eat dumplings with their families during the winter festival to show a happy home. When making dumplings, people often wrap golden ruyi, brown sugar, peanuts, dates and chestnut coins into the filling.

Those who eat Ruyi and brown sugar will have a sweeter life in the coming year, those who eat peanuts will live a long and healthy life, those who eat dates and chestnuts will have precious children early, and those who eat coins will have a continuous source of wealth.

There are many famous dumplings from all over China, such as shrimp dumplings made of Cheng flour in Guangdong, sour soup dumplings in Xi'an, pork and cabbage dumplings in Hengshui, fried dumplings with pot stickers in Shanghai, steamed dumplings with crab roe in Yangzhou, soup dumplings in Shandong, Laobian dumplings in Shenyang, and Zhongshui dumplings in Sichuan, all of which are popular varieties.

Many foods unique to China are Chinese symbols for foreigners, including but not limited to these: 1. Hot pot, it is understood that hot pot first originated in China's Warring States Period. 2. Zongzi, zongzi is one of the traditional Chinese delicacies.

Hot pot is one of China's original delicacies, using a pot as a utensil, adding soup, heating and boiling all kinds of food for eating, eating while cooking, very delicious.

Zongzi is one of the main festival delicacies with a long history in China, and it is understood that zongzi has appeared in the Spring and Autumn Period of the Weiyan people, and was originally used to worship ancestors and worship gods. Jujube Hall.

Weibo suddenly has such a stalk: French foie gras, Japanese beef, Russian caviar, Italian Parmesan cheese, Spanish Iberian ham, South Korean ginseng, and Australian champagne crab are not as good as China's Tang monk meat, but seriously, what is China's top ingredient?

1. Enthusiastic old godmother. Lao Gan Ma used to have a bottle in almost every family, after all, any meal you look at without appetite, as long as you put such a spoonful of Lao Gan Ma, then it will naturally have a unique flavor, so there are people who specially use Lao Gan Ma to fry rice, which is also super delicious.

And now there are more and more ways to eat the old godmother, not only the original steamed bun and the old godmother, what is like the old godmother with ice cream, bananas and watermelon with the old godmother, it is really hard to get tired of eating.

2. Spicy strips that you never get tired of eating. Although many people also know that spicy noodles may be unclean and unhygienic, when you take the red and bright spicy noodles in your mouth, and then experience the spicy taste, and with steamed buns and cakes, it is simply delicious in the world.

And spicy strips are the kind of people who never get tired of eating, not only adults and children can eat, but also the elderly, it is simply boring, and this is a popular ingredient for Chinese, I believe many people have no opinion.

3. Dumplings with changeable tastes. Dumplings are probably only available in China, but Chinese cuisine is not limited to ingredients at all, and dumplings are made into various flavors, such as dumplings with leek and egg filling, dumplings with pork and mushroom filling, dumplings with cabbage and tofu filling, dumplings with radish meat and fennel meat stuffed dumplings.

After adjusting the filling, then wrap the dumplings and go down to the country, wait until the dumplings are cooked, and then scoop them up and dip them in green onions and garlic, which is simply not too delicious.

And the top cuisine of the Chinese is not in the ingredients, because the chefs of the Chinese can make the top cuisine without relying on the ingredients, which is the most importantIt is important to know that food is ultimately eaten by people, not by a few, so food that can be eaten by everyone is considered the best food.

Of the two "top ingredients" in China, the first is a particularly rare and precious medicinal material, and the wild one is even more expensive.

Wild ginseng. Wild ginseng is very precious, the nutritional value is also very high, it is also very rare, and of course, it is also expensive.

I think the top ingredient in China is the Yangtze River saury, because it is scarce and delicious, and I think it is the first one.

Since ancient times, we have a traditional saying of "eat radish late and eat ginger early" and "eat radish in winter and ginger in summer", which shows that ginger and radish have many benefits, so I think radish and ginger are the top ingredients in China.

It should be duck meat, especially Peking duck, which has an attractive color, fat but not greasy, and will appear on the table every New Year's holiday.

The top ingredient in China is noodles. Since ancient times, people have taken food as their nature, and most Chinese residents have a special love for pasta, and the proportion of pasta eaters is still very high. So I think it's pasta.

I think matsutake mushrooms. Matsutake mushrooms are the king of mushrooms and cannot be cultivated artificially, only wild ones, which are precious medicinal mushrooms in the world.

I think the top ingredients in China are bird's nest and shark fin, which are precious in Chinese food, and will appear in many state banquets and important banquets!

There are many, such as Yangtze River saury, Tibetan fragrant pig, mullet roe, butter crab and so on.

For example, there are Hainan goats, and then there are mullet roe, there is Gexian rice, there is Cordyceps, and then there is also whitebait from Taihu Lake.