1. Beijing
Peking Duck: Ruddy in color, crispy in the skin and tender in meat, served with pancakes, sweet noodle sauce and shredded green onions, it is one of the symbols of Chinese cuisine.
2. Tianjin
Goubuli Buns: Known for its thin skin and large filling, rich soup and delicious taste, it is a traditional famous food in Tianjin.
3. Hebei Province
Donkey meat fire: the skin is crispy, and the donkey meat is fragrant and tender inside, which is a special snack in Hebei.
4. Sichuan Province
Mapo Tofu: It is a classic in Sichuan cuisine, which is a combination of numb, spicy, hot, fragrant, fresh, tender, oily but not greasy.
5. Guizhou Province
Sour soup fish: sour and spicy delicious, fresh and tender fish, derived from the traditional cooking method of the Miao people, is the representative of Guizhou's food culture.
6. Shandong Province (Shandong cuisine)
Confucian Family Banquet: As a high-end representative of Shandong cuisine, Confucian cuisine pays attention to color, fragrance, taste and shape, and the representative dishes such as poetry ginkgo biloba, carp in the arms, etc.
7. Jiangsu Province (Su cuisine)
Squirrel Mandarin Fish: The skin is crispy, poured with sweet and sour sauce, the shape is like a squirrel, the taste is unique, it is a delicacy in Su cuisine.
8. Guangdong Province (Cantonese cuisine)
White-cut chicken: Known for its crisp skin, smooth meat, light and delicious, it reflects the characteristics of Cantonese cuisine that pursues the original taste of ingredients.
9. Heilongjiang Province
Harbin red sausage: With its unique flavor and tight meat, it is a landmark food in Harbin.
10. Jilin Province
Cold noodles: Represented by Yanji cold noodles, sweet and sour, cold soup, clear gluten, is a good product to cool off in summer.
11. Liaoning Province
Pot-wrapped meat: crispy on the outside and tender on the inside, sweet and sour, it is a popular dish in Northeast cuisine.
12. Shanghai
Braised pork: Although not strictly unique to Shanghai, Shanghai braised pork is known for its sweetness but not greasy, and bright red color.
13. Zhejiang Province
Ningbo glutinous rice balls: Filled with black sesame seeds, lard, etc., symbolizing reunion and beauty, it is a traditional food that must be eaten during the Spring Festival.
14. Anhui Province
Stinky mandarin fish: also known as edamame tofu, with its unique fermented flavor and delicious meat, it has become one of the representatives of Hui cuisine.
15. Fujian Province
Buddha jumping over the wall: Gathering delicacies from the mountains and seas, the soup is rich and nutritious, and it is a high-end dish in Fujian cuisine.
16. Henan Province
Henan Braised Noodles: Famous for its unique noodle technology and rich ingredients, the noodles are thick and strong, and the soup is delicious, showing the simplicity and boldness of the Central Plains diet.
17. Hunan Province
Chopped pepper fish head: the big fish head is steamed with Hunan's unique chopped pepper, the fish head is fresh and tender, the chopped pepper is spicy but not dry, it is a famous dish in Hunan cuisine.
18. Yunnan Province
Cross-bridge rice noodles: Legend has it that originated from the creativity of a talented wife, with its boiling broth instantly blanched various ingredients and rice noodles, delicious and exceptional, is a treasure of Yunnan food culture.
19. Shaanxi Province
Meat Sandwich Bun: Also known as Meat Sandwich Bun with Cured Sauce, the skin is crispy, and the inside is sandwiched with stewed pork, fat but not greasy, full of fragrant, it is a landmark snack in Xi'an and even Shaanxi.
20. Shanxi Province
Knife-cut noodles: The master holds the blade in his hand, slices the dough into thin slices and drops it directly into boiling water, and after cooking, it is served with various toppings, which has a chewy taste and unique flavor.
22. Guangxi Province
Guilin rice noodles: Famous for their whiteness, tenderness and smoothness, they are loved for their freshness and refreshment with a special hot and sour soup base and a variety of toppings.
23. Hainan Province
Wenchang Chicken: The local Wenchang chicken breed is selected, the meat is smooth and tender, the skin is thin and the bones are crispy, and it is mostly cooked in the way of white cutting, which retains the original flavor of the chicken, and is eaten with a special dipping sauce.
24. Tibet Autonomous Region
Butter tea: An indispensable drink in the daily life of the Tibetan people, it is made from raw materials such as ghee, tea, salt, etc., with a strong aroma and helps to resist the cold of the plateau.
25. Inner Mongolia Autonomous Region
Hand-handled meat: Select high-quality mutton from the grassland, cook it in the simplest cooking method - water, retain the original flavor of mutton, the meat is delicious, and it melts in your mouth.
26. Xinjiang Uygur Autonomous Region
Large-plate chicken: Combining chicken, potatoes, green peppers and other ingredients, seasoned with Xinjiang's unique chili peppers and spices, it is a highlight of Xinjiang's catering culture.
Each province has its own unique flavor and representative dishes, the above are just some examples, I have eaten 3 dishes, it is not simple, I have eaten 6 dishes, it is quite a mouthful, you have eaten a few dishes