Top 10 Traditional Chinese Cuisines What are the traditional Chinese cuisines

1. Beijing-style pastries.

Beijing-style pastries, represented by the Beijing area, have the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

2. Suzhou-style pastries.

Suzhou-style pastries, represented by the Suzhou area, are mostly filled with nuts and diced lard, and spiced with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

3. Cantonese pastries.

Cantonese pastries, represented by Guangzhou, are filled with olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste. Representative varieties include Cantonese moon cakes and so on.

4. Yang-style pastry.

Yang-style pastries, represented by Yangzhou and Zhenjiang areas, are mainly filled with black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

5. Fujian-style pastries.

Fujian-style pastries, represented by the Fuzhou area, are mostly filled with dried shrimp, seaweed, longan, shiitake mushrooms, sugar-marinated pork, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

1.Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine, according to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Vegetable Restaurant in the Qing Daoguang period;

2.Donkey rolling is one of the traditional snacks of old Beijing and Tianjin, because the soybean noodles sprinkled in the final production process are like the bursts of loess raised when the wild donkeys in the suburbs of old Beijing are rolling, so it is named donkey rolling;

3.Zongzi, steamed by glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Chinese nation, as early as the Spring and Autumn Period, it was originally used to worship ancestors and gods, and in the Jin Dynasty, zongzi became the Dragon Boat Festival food;

4.Dumplings, an ancient traditional noodle dish in China, originated from Wancheng in the Central Plains, are deeply loved by the people of China, and are a must-eat food for the Spring Festival in most parts of northern China every year;

Uncle Meat Slices is a specialty snack bar specializing in Fuding Meat Slices, which is currently attracting investment, small investment, and nanny-style support.

1.Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine, according to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Vegetable Restaurant in the Qing Daoguang period;

2.Donkey rolling is one of the traditional snacks of old Beijing and Tianjin, because the soybean noodles sprinkled in the final production process are like the bursts of loess raised when the wild donkeys in the suburbs of old Beijing are rolling, so it is named donkey rolling;

3.Zongzi, steamed by glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Chinese nation, as early as the Spring and Autumn Period, it was originally used to worship ancestors and gods, and in the Jin Dynasty, zongzi became the Dragon Boat Festival food;

4.Dumplings, an ancient traditional noodle dish in China, originated from Wancheng in the Central Plains, are deeply loved by the people of China, and are a must-eat food for the Spring Festival in most parts of northern China every year;

5.Noodles, which originated in China and have a history of more than 4,000 years of making and eating, are a kind of food that is simple to make and easy to eat, and can be used as both staple food and fast food.

There are many traditional foods in China, and due to the region, customs and other factors of each ethnic group, each place has its own unique local specialty food, and the following is a list of several classic traditional foods in life

Moon cakes, fritters, soy milk, knife trimming, donkey rolling, zongzi.

Don't make a fuss x I have a gun to do useful things, say brave words, think good things, sleep peacefully, never be negative, and spend your time on progress instead of complaining.

Good morning everybody, and a great weekend [yes] [yes].

There are bamboo bucket rice, glutinous rice balls, zongzi, noodles, rice cakes, spring rolls, fried dough sticks, moon cakes, dumplings, steamed buns, etc.

Banana tofu, steamed sea bass, braised eggplant, and chicken stewed mushrooms, etc.

There are 10 traditional Chinese delicaciesLanzhou ramen, Beijing roast duck, Shanghai glutinous rice balls, Chongqing hot and sour noodles,Wuhan hot dry noodles, Ningbo glutinous rice balls, Guangxi Guilin rice noodles, Ningxia hand-grasped mutton, Xi'an mutton steamed buns, Henan paste spicy soup.

Traditional Chinese cuisine, which has been handed down from a large country with a history of 5,000 years. With the rise of natural foods, traditional dishes are becoming more and more popular.

Lanzhou beef noodles.

Also known as Lanzhou clear soup beef noodles, it is "China's top ten noodles."

One of them is a flavor snack in Lanzhou, Gansu Province. It has won the praise of domestic and even the world's customers with the unique flavor of "clear soup mirror, fragrant meat rotten, fine noodles" and "one clear, two white, three red, four green and five yellow", one clear (soup clear), two white (radish white), three red (chili oil red), four green (coriander, garlic seedling green), five yellow (noodles yellow and bright). and by the Chinese Cuisine Association.

It is rated as one of the three major Chinese fast foods, and has been praised as "the first side of China".

Roast duck is a famous dish in Beijing with a world reputation, which originated during the Northern and Southern Dynasties of China. The material is high-quality meat duck Peking duck, which is grilled by charcoal fire, with ruddy color, fat but not greasy, crispy on the outside and tender on the inside. Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools.

It is known as "the world's delicacy" for its red color, delicate meat, mellow taste, fat but not greasy.

Glutinous rice dumplings are in the Gangnam region.

Classic local snacks. The traditional breakfast of the old Shanghainese can be seen in some stalls in Ningbo and Shanghai. Roll out the glutinous rice into a thin sheet of dough, put some mustard on top, sandwich a fritter, roll it into a ball, and in this way, the pure Shanghai glutinous rice dough is completed.

It is true that some of our traditional delicacies are also liked by foreigners, such as the following two traditional delicacies that are very popular with foreigners.

1. Roast duck. Roast duck is a special delicacy in Beijing and Nanjing, the roast duck is ruddy in color, delicate in meat, mellow in taste, fat but not greasy. Roast duck has a long history in China, first originated in Nanjing, and was introduced to Beijing during the Ming Dynasty, known as the special food of Beijing.

Freshly baked roast duck is mouth-watering in aroma. Roast duck is eaten in many ways, the most common is sliced thinly, served with shredded green onion pancakes and sweet noodle sauce, which is tender in the mouth and has an endless aftertaste.

Home-cooked roast duck preparation.

1. Buy a fresh duck, clean the duck, and then put it in a ventilated place to dry for more than three hours to dry the moisture on the surface.

2. Mix 2 tablespoons of honey, 2 tablespoons of cooking wine, 1 tablespoon of white vinegar and 2 tablespoons of water to make crispy water.

3. Put green onions, ginger, bay leaves, cinnamon, star anise and other spices in a bowl, add half a bowl of soy sauce, half a bowl of cooking wine, and soak for a few hours to taste.

4. Brush the finished marinade on the duck three times, and each time you brush it, put the duck in a ventilated place to dry, and then brush it again.

5. After the final drying, brush the crispy water on the duck to dry. Then prepare a steamed bun soaked in water and stuff it into the duck's belly, then cut the apple in half and put it in the duck's belly.

6. Put the duck breast side up, put it on the baking net of the oven, oven 220 middle and lower, bake for 40 minutes, and when it is 20 minutes, you can cover the tin foil according to the degree of color of the duck.

7. When baking to 35 minutes, you can brush the crispy water again, and then bake for 5 minutes, so that the duck skin will be more crispy, and you can slice it after baking until it is not hot.

2. Dumplings. Dumplings are a well-known delicacy in China, especially in the northern regions, where dumplings are eaten during the New Year's holidays. The fillings of the dumplings are ever-changing, and they can be paired with a variety of vegetables and meats, making them delicious and delicious when dipped in garlic.

Preparation of cabbage, carrot, fungus dumplings.

1. Prepare 300 grams of flour, add 140 grams of cold water, and form a smooth and hard dough. Set aside to let rise for half an hour, then prepare the dumpling filling.

2. Clean the carrots, chop them into chopped carrots, soak the fungus in water in advance, then cut it into chopped fungus, chop the cabbage and put it together.

3. Cut the pork into pieces and grind it into minced meat with a meat grinder. Mix the pork filling with cabbage and carrot fungus, put some chopped green onions on top, then put some five-spice powder and Sichuan pepper powder, burn some hot oil and pour it on top of the chopped green onions, Sichuan pepper powder and five-spice powder, you can squeeze out the fragrance.

4. Put 2 tablespoons of light soy sauce, 1 tablespoon of salt, appropriate amount of chicken juice, half a tablespoon of sugar into the meat filling, and stir well with chopsticks in one direction.

5. Divide the dough into small pieces, sprinkle some dry powder on top, and press flat with your hands. Use a rolling pin to roll out the dumpling wrappers that are thick in the middle and thin on both sides, and top with minced meat.

6. Pinch the edges tightly to prevent the filling from being exposed when cooking the dumplings. After the water boils, boil the dumplings in the pot, add cold water twice in the middle, boil the water three times, and the dumplings will float up and be ready.