China's Top 10 Famous Dishes refers to China's 10 most prestigious dishes, which are popular among the masses. There are many theories about the top 10 dishes, the most famous of which are the following ten.
10. Steamed Wuchang fish
Steamed Wuchang fish is a traditional dish in Hubei Province. When making it, it usually uses fresh Wuchang fish as the main ingredient, with mushrooms, winter bamboo shoots, and seasoned with chicken broth, which has a smooth and tender taste, fragrant and delicious.
9. Dong'an chicken
Dong'an chicken, also known as Dong'an chicken and Guanbao chicken, is a local traditional famous dish and belongs to Hunan cuisine. Because it is cooked with hens from Dong'an County, it is named. Dong'anzi chicken is red, white, green and yellow, the chicken is fat and tender, and the taste is sour, spicy and fragrant.
8. Spicy chicken
Spicy chicken is a classic Chinese cooking, generally with whole chicken as the main ingredient, plus green onions, dried chilies, peppercorns, salt, pepper, monosodium glutamate and other materials refined, although it is the same dish, the production of each place also has its own characteristics. The color of this dish is brown, red and oily, and the spicy taste is strong, and it is deeply loved by people all over the world.
7. Steamed cured meat
Steamed cured meat is a local traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is made of cured pork, cured chicken, preserved fish, chicken soup and seasonings, steamed in a pot. The method is simple, and its wax fragrance is strong, salty and sweet, and pliable and not greasy.
6. Dongpo meat
Dongpo pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and the pot is mainly a casserole, and the meat is fat and thin, fat but not greasy, sweet and soft, rich in nutrition, and melts in the mouth.
5. Wuwei smoked duck
Wuwei smoked duck is a traditional specialty food of Wuwei City, Wuhu City, Anhui Province, belongs to the Hui cuisine, which was founded in the Qing Dynasty, with Chaohu hemp duck as raw materials, with star anise, pepper, cloves, cumin and other about 30 kinds of traditional Chinese medicine and seasonings, first smoked and then marinated, made.
4. Flying dragon soup
Feilong soup, also known as hazel chicken, is one of the famous dishes in Heilongjiang Province, belongs to the Longjiang cuisine, and is produced in Xing'anling. The dragon soup is made by removing the hazelnut chicken and removing the internal organs, and then cooking it in the broth, and there is no need to put any seasoning in the soup to maintain the original flavor of the soup. Flying dragon soup is delicious and nutritious, making it suitable for use as a nourishing soup.
3. West Lake vinegar fish
West Lake vinegar fish, also known as "Uncle and Sister Chuanzhen" and "Song Sister-in-law Fish", formerly known as "Song Sister-in-law Fish Soup", is a traditional flavor of Hangzhou City, Zhejiang Province, China, and is a Zhejiang cuisine. The vinegar fish in West Lake is mainly cooked with grass carp and other ingredients, the color is red and bright, the meat is fresh and tender, sweet and sour, and the taste is soft and tender, with crab flavor.
2. Sichuan mapo tofu
Mapo tofu is one of the traditional famous dishes in Sichuan and belongs to Sichuan cuisine. This dish is numb, spicy, fresh, fragrant, hot, whole, tender and crispy, highlighting the characteristics of Sichuan cuisine spicy flavor. In addition, mapo tofu has also spread to the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has become an international famous dish.
1. Peking duck
Peking duck is a famous dish in Beijing with a world reputation, which originated in the period of the Northern and Southern Dynasties of China. The material is high-quality meat duck, the fruit charcoal is grilled, the color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside. It is known as "the world's delicacy" for its red color, delicate meat, mellow taste, fat but not greasy.