1 Beijing representative dish: Peking duck
Peking duck is known as the "delicacy of the world". It is famous for its bright red color, tender flesh, mellow taste, fat but not greasy features;
2 Tianjin representative dish: pot collapse tenderloin
Pot collapsed tenderloin, made of pork tenderloin as the main ingredient, yellow and bright color, clear and tender, salty and delicious;
3 Hebei representative dish: donkey meat fire
Donkey meat roast is a famous snack popular in North China, originating in Baoding City, Hebei Province. That is, the cooked donkey meat is sandwiched into the fire and eaten, the fire taste is crisp, the donkey meat is fat but not greasy, and the aftertaste is mellow
4 Shanxi representative dish: over-oiled meat
Originally it was a famous official dish, but it later spread to the Taiyuan area and gradually spread in Shanxi. This dish is golden and bright in color, salty and smelly vinegary, soft on the outside and tender on the inside, transparent in the right amount of juice, and slightly bright oil
5 Inner Mongolia representative dishes: sweet and sour hump
A hump is a mountain-like area on the back of a camel that stores a lot of fat. Sweet and sour hump is a famous dish in Inner Mongolia, this dish is generally only eaten in banquets or mid-to-high-end restaurants, and the price is also very expensive.
6 Heilongjiang representative dish: pot wrapped meat
The color of the dish is golden, the outside is crisp and tender, the sweet and sour is delicious, and the characteristics of eating more are not greasy, which is very suitable for summer consumption to achieve the purpose of appetizing and appetite
7 Liaoning representative dish: pork stew noodles
The dish is Sichuan cuisine, also northeast cuisine, originated in Sichuan, during the Tang Dynasty, Xue Rengui was very fond of Sichuan cuisine, after he was sent to the northeast, he also brought Sichuan cuisine to the northeast, and developed it into a northeast cuisine according to the local style
8 Jilin representative dish: Changchun sauce meat
Changchun sauce meat is a Northeast specialty. The temperature of Changchun sauce meat is below 30 degrees Celsius, which can be stored for a long time without deterioration. The fat meat is not greasy, the lean meat is not chai, the color is bright, and the taste is delicious
9 Shanghai representative dish: Shanghai braised pork
The raw material of braised pork is made of pork pork belly with three layers, after production, the delicious taste can not be described in words, fat but not greasy, can be called a classic dish in Chinese cuisine;
10 Jiangsu representative dishes: braised lion head
Braised lion's head, a dish often eaten during the Chinese New Year festival, there are fat and lean flesh ruddy and shiny, with emerald green vegetables covered, mellow flavor, also known as Sixi balls, take its auspicious meaning;
11 Zhejiang representative dish: West Lake vinegar fish
This dish uses West Lake carp as raw materials, before cooking, it is generally hungry in the fish cage for a day or two, so that it can excrete the intestinal debris, remove the earthy taste, and the taste of the dish is tender and sweet, with crab flavor;
12 Anhui representative dishes: ham stewed turtle
Ham stewed turtle is a traditional dish in Anhui and belongs to Hui cuisine. With the "sand horseshoe turtle" unique to the mountainous areas of Huizhou as the main ingredient, ham and ham bone as the condiment, the taste is fresh and fragrant, and the cooking is difficult. Turtle has a good blood purification effect, regular eaters can reduce blood cholesterol, so it is beneficial to patients with hypertension and coronary heart disease; turtles can also "make up for labor injuries, aphrodisiac, and the lack of yin"; it also has a certain auxiliary effect on tuberculosis, anemia, physical weakness and other patients.
13 Fujian representative dish: Buddha jumping off the wall
Buddha jumping off the wall, also known as "full altar incense", "Fu Shou Quan", is the chief dish of Fuzhou, there are 18 kinds of raw materials: sea cucumber, abalone, shark fin, dried scallops, fish lips, flower glue, clams, ham, pork belly, lamb elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, winter mushroom, winter shoots, etc., with the effect of nourishing qi and nourishing blood, clearing the lungs and intestines, preventing and treating cold deficiency.
14 Jiangxi representative dish: tamales
It is made with pork belly with skin and rice noodles and other seasonings. The tamales are sticky and fragrant, fat and lean, the rice flour is oily and moist, and the five-spice is rich.
15 Shandong representative dish: nine turns of large intestine
The original name was "braised large intestine". It is said that the pig intestine is fried after blanching in water, and then poured into more than ten kinds of ingredients, and is made by micro-frying. Sour, sweet, fragrant, spicy and salty, the color is rosy, and the texture is soft and tender.
16 Henan representative dish: carp roasted noodles
A traditional specialty dish in Kaifeng City, Henan Province, is prepared by two famous dishes of sweet and sour boiled fish and baked noodles, and was selected into the Henan list of "World Release of 'Chinese Cuisine' Activity and National Provincial Regional Classic Famous Dishes" sponsored by the China Cuisine Association, and was rated as "Chinese Cuisine" Henan Classic Famous Dish.
17 Hubei representative dish: Qiuyang three steaming
The so-called three steaming, both steamed livestock and poultry, boiled aquatic products, steamed vegetables (you can choose greens, amaranth, taro, beans, pumpkin, radish, artemisia, lotus, etc. dozens of species), quite in line with meat and vegetarian with balanced nutrition, steamed vegetables are wrapped in fine rice noodles, the original fragrance of the dish with the fragrance of rice, the aftertaste is deep.
18. Hunan representative dish: minced pepper fish head
Combined with the "fresh taste" of the fish head and the "spicy" of the chopped pepper, the flavor is unique. The dishes are bright red in color, tender in texture and spicy and delicious.
19, Guangdong representative dish: white cut chicken
White cut chicken is characterized by its simple production, just cooked and not rotten, no ingredients and maintaining the original taste, which is better made by Qingping Hotel on Qingping Road in Liwan District, Guangzhou, so it is also known as "Qingping Chicken".
20, Guangxi representative dish: snail powder
Snail powder is the most famous and popular snack rice noodle in Liuzhou, with a unique flavor of sour, spicy, fresh, refreshing and hot.
21. Hainan representative dish: Wenchang chicken
Wenchang chicken is known as the first of Hainan's "four famous dishes". Its flesh is smooth and tender, the skin is thin and crispy, the aroma is very strong, and it is fat but not greasy.
22. Sichuan representative dish: Mapo tofu
The main raw material is composed of tofu, which is characterized by the eight characters of "hemp, spicy, hot, fragrant, crisp, tender, fresh and alive", which is called the eight-character proverb.
23. Chongqing representative dish: spicy chicken
The peppers are mixed with dried chicken pieces, sprinkled with sesame seeds, which look very appetizing, and the chicken is crispy and tender on the outside, and the fragrance of sesame seeds is spicy.
24. Guizhou representative dish: sour soup fish
Sour soup fish, a unique food of the Miao people, is sour and delicious in the mouth, full of spicy and full of vitality, which makes people feel appetizing.
25. Yunnan representative dish: bridge rice noodles
Cross-bridge rice noodle soup is a type of broth made of large bones, old hens, and Yunnan Xuanwei ham that has been boiled for a long time, and has a rich and fresh flavor.
26. Shaanxi representative dish: lamb steamed bun
It is finely cooked, the material is heavy and mellow, the meat is rotten, the soup is rich, the nutrition is rich, the aroma is overflowing, the appetite is tempting, and the aftertaste is endless.
27. Tibetan representative dish: fried lungs
Tibetan pronunciation "Locha". It is more common in Lhasa and other places. The finished dish is light brown in color, crispy on the outside and soft on the inside, and the taste is delicious.
28. Xinjiang representative dish: roasted whole lamb
The roasted whole lamb is bright in color, crispy and tender in meat, and fragrant and delicious. When eating, cut the meat and eat it with salt.

29. Qinghai representative dish: lamb fried noodles
Delicious, smooth and palatable, nutritious, easy to digest, suitable for all ages.
30. Gansu representative dish: Hexi lamb
Hexi lamb, large, tender meat, fat but not fat, excellent tonic effect.
31. Ningxia representative dish: steamed lamb
The meat is tender and tender, with a rich aroma of green onions.
32. Hong Kong representative dish: beef balls
Hong Kong beef balls are known for their juicy tendons and are full of bites. Beef balls are generally cooked with pho, but can also be cooked with shrimp, cashew nuts and other ingredients, or fried with quail eggs and hibiscus balls, which are crispy on the outside and tender on the inside, sweet and delicious.
33. Macau representative dish: Ma Jiexiu
It is cod, a kind of salted fish, which can be cooked in different ways such as frying, burning, grilling, and boiling, and the taste is endless
34. Taiwanese representative dish: three cups of chicken
Tender chicken, heavy seasonings, and fragrant nine-story towers are all mouth-watering