China's four famous dishes, Xi Shi Tongue: There is a snack called Xi Shi Tongue in Xi Shi's hometown. The pastry chef makes glutinous rice flour into water milling powder by hanging, and then takes glutinous rice flour as stuffing, which is filled with more than ten kinds of fruit materials, such as jujube paste, walnut kernel, osmanthus fragrans, green plum, etc., and put them into a tongue-shaped mold for pressing and forming, which can be boiled, fried or soup. This kind of dim sum is characterized by a bright moon in the sky, sweet and refreshing. This meal, there is also a soup of seafood, shellfish, tooth clam or sand clam, and the quilt is also endowed with the reputation of stone tongue. According to legend, when Emperor Xuanzong traveled to Laoshan in the east, the chef cooked this soup for him, and Emperor Xuanzong repeatedly exclaimed after eating it. It can be seen that this kind of Caicai cuisine resonates with the soul. This soup is greasy, smooth and delicious, and it is known as the freshest in the world. Princess Chicken: This is a Sichuan dish made by a famous Shanghai chef. It takes fat and tender hens as the main material and wine as the seasoning. After cooking, the wine is rich, delicious and intoxicating, with the meaning of princess chicken. Xi 'an also has a princess chicken. Dumplings are stuffed with chicken breast, chopped green onion, cooking wine, mushrooms and so on. It looks like full ears of wheat, thin skin and tender stuffing, delicious but not greasy. The story of diusim tofu: also known as loach drilling tofu. Take loach as an analogy to Dong Zhuo, who can't skate well. The loach was so anxious that it had nowhere to hide in the hot soup. He dived into the cold tofu, but he still couldn't escape the fate of being cooked. The story of Diexin in Yunxian County, Rainbow, skillfully uses the honey trap. This dish of tofu is white, delicious and spicy, and the soup is greasy and fragrant. There is also a story called Lost Heart Tangyuan among folk snacks. Legend has it that Wang Yun had people add ginger and pepper to ordinary dumplings. Dong Zhuo ate this white and attractive, spicy and refreshing, mellow and pleasant jiaozi. His mind was swollen and he was sweating like a pig. He felt as drunk as a fiddler and was killed by Lu Bu. Zhaojun Duck: Legend has it that Wang Zhaojun, who was born in Chu State, was not used to pasta after leaving the fortress, so the chef soaked vermicelli and oil gluten together and cooked it with duck soup, which was very suitable for Zhaojun. Later, people made dishes with vermicelli, gluten and fat duck. Some people called it Zhaojun duck, which has been passed down to this day. In northwest China, there is also a kind of Zhaojun skin named after Wang Zhaojun, which is the stuffed skin that people eat every day in summer. Its practice is to separate flour into starch and gluten, make noodles with starch, slice gluten and eat them together, supplemented by spicy seasoning. It tastes hot and sour, refreshing, flexible and delicious. Sichuan cuisine, Guangdong cuisine, Beijing cuisine and Shandong cuisine. Characteristics of Sichuan cuisine: Sichuan cuisine is probably the most widely spread China cuisine in the world today. As far away as the Qinghai-Tibet Plateau, the roof of the world and Chinatown on the other side of the ocean, as long as it is convenient for China people, there must be a Sichuan restaurant. The unique basin environment has created Bashu people's passion and desire for the outside world, and also made a number of fiery China famous dishes. Authentic Sichuan cuisine is represented by Chengdu and Chongqing, and also includes local cuisines such as Leshan, Jiangjin, Zigong and Hezhou. * Material selection: Sichuan cuisine pays attention to material selection. The main raw materials are delicacies, fresh seafood, wild vegetables and livestock. It pays attention to specifications, with clear priorities for side dishes and bright and harmonious colors. * Taste: Sichuan food is rich in flavor and heavy in oil. It is famous for its sour, hemp and spicy taste, and seasoning can not be separated from three peppers (pepper, pepper and pepper). * Cooking skills: mainly roasting, roasting, dry-frying and steaming, with thick juice, good at comprehensively using various seasonings to form a variety of compound flavors, thus enjoying the reputation of being blind in one dish and having a hundred flavors. * Representative dishes: shredded pork with fish flavor, dried fish wings, kung pao chicken, braised eel, Mapo tofu, etc. Features of Cantonese cuisine: The ancient Cantonese cuisine can be traced back to the Qin Dynasty. In the Southern Song Dynasty, Cantonese cuisine developed rapidly because the chef went to Yangcheng. After the Opium War, Guangzhou, as one of the earliest foreign trade ports, had frequent foreign exchanges, and Cantonese cuisine absorbed some characteristics of western food. At the same time, Cantonese cuisine itself has also gone abroad. Now, there are thousands of Cantonese restaurants in new york alone. Cantonese cuisine, with its unique charm of freedom, novelty, complexity and lightness, has become a famous China cuisine at home and abroad. Geographically, Cantonese cuisine represented by Guangzhou, Chaozhou and Dongjiang has gradually taken shape. Cantonese cuisine in a broad sense also includes Guangxi, Hainan and Taiwan Province provinces. * Raw materials: widely collected and vigorously pursued, especially famous for cooking wild animals such as snakes, raccoons, cats, dogs, monkeys and rats. * Taste: fresh, tender, cool, smooth, light and crisp, light in summer and autumn, slightly mellow in winter, with five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). * Cooking skills: good at frying, frying, stewing, stewing and frying. , strong colors. * Famous dishes: three snakes, dragon and tiger phoenix, roast suckling pig, beef in oyster sauce, old meat, winter melon cups, dry-fried prawns, Guangdong roast goose, etc. Characteristics of Shandong cuisine: Shandong cuisine is a model of northern cuisine, which originated in Shandong, the ancient place of Qilu, and is older than Cantonese cuisine. Its history can be traced back to the famous saying of Confucius, a Confucian master during the Spring and Autumn Period and the Warring States Period, that he is tireless in eating fine food. During the Ming and Qing Dynasties, Shandong cuisine became the main body of court meals, which had a great influence on the diet structure and characteristics of Beijing, Tianjin and Northeast China. Today, Shandong cuisine is mainly composed of the local flavors of Jinan and Jiaodong. The dishes are generous, simple and adaptable. * Material selection: Seafood, animal offal, livestock, poultry and vegetables are the main raw materials of Shandong cuisine, especially the processing skills of animal offal. Fine knife work, pay attention to the color and image of the dishes. * Taste: The two branches of Shandong cuisine have different tastes. Among them, jinan cuisine is rich in flavor, and likes to season with onion and garlic sauce. The food entrance pays attention to clear, fresh, crisp, tender and pure, and the taste is lasting; Jiaodong is close to the sea and is famous for cooking seafood, especially seafood and little seafood cooking. Its taste is light, try to be delicious. * Cooking skills: Shandong cuisine is fried, roasted, fried, roasted, shredded and honey juice, and many methods are used, such as scallion roasting, scallion frying, garlic frying and garlic mashing. At the same time, clear soup and milk soup are also used to adjust freshness. The former is pure in color, while the latter is stewed for a long time, with rich color and rich nutrition. * Famous dishes: crispy soup, braised conch, roasted prawn, Jiuzhuan large intestine, sweet and sour Yellow River carp, clear soup bird's nest, roasted oyster locust, etc. 9. Beijing cuisine Beijing cuisine is an imperial meal that originated from the forbidden court of the court. The exclusive food of the royal family is naturally extraordinary and exquisite. It is characterized by crispness, tenderness and freshness. Beijing cuisine uses a lot of plant roots and vegetables, such as peppers, garlic, ginger, onions and thousands. Because of the cold weather in Beijing, food can generate heat to keep warm and drive away the cold. Especially good at making mutton, such as the famous whole sheep summer sleeping mat. At the same time, the dishes cooked with pork as the main material and boiled, roasted and roasted are also original. Beijing cuisine consists of local flavor dishes in Beijing, authentic dishes with beef and mutton as the main raw materials, court dishes in Ming and Qing dynasties, dishes from Tan Jiacai with fine workmanship and good seafood cooking skills, and dishes from other provinces and cities. Shandong cuisine has a far-reaching influence on the formation of Beijing cuisine and is the basis of Beijing cuisine. Beijing is full of restaurants with Shandong flavor. Shandong Jiaodong School and Jinan School merged and exchanged with each other in Beijing, forming a rich and crisp Beijing flavor, which widely influenced the formation of northern flavors such as Qilu, Songliao, Sanjin and Qin Long, and stood out in the cooking garden. Muslim cuisine plays an important role in Beijing cuisine with cattle and sheep as the main raw materials. For example, the famous whole lamb mat can cook more than 100 dishes in various parts of sheep, which is an important representative of Beijing cuisine. In addition, barbecue, instant-boiled mutton and braised mutton have a long history and unique flavor, which are deeply loved by Beijingers. Palace cuisine occupies an important position in Beijing cuisine, with precious materials, delicate seasonings, elegant names and poetic flavor. Nowadays, most of the palace dishes are Ming and Qing dishes. Famous dishes such as: fried fish slices, matchmaker's own match, snowflake preserved fish and so on. Tan Jiacai is the representative of the official cuisine, paying attention to the original flavor, moderate saltiness and sweetness, and spending a lot of money on materials. For example, braised shark's fin with exquisite ingredients is the first-class representative dish in Tan Jia, ranking first among all shark's fin dishes. To sum up, Beijing cuisine is a fusion of local cuisine, authentic cuisine, imperial cuisine and official cuisine. It has strong trout flavor, diverse texture, various dishes, distinct seasons, perfect and unique cooking skills, and is good at frying, frying, roasting, rinsing, stewing, steaming, boiling and boiling. The main reason for the characteristics of Beijing cuisine is that Beijing is the capital of the whole country, with special treasures and outstanding people. Technicians from all over the country gathered here. The raw materials of vegetables are all over the country, with all kinds of delicacies and sometimes vegetables. The roast duck stuffed with ducks in Beijing is well-known at home and abroad, and the whole duck pad made of this raw material is even more famous. Famous products such as roast duck heart, stewed duck Four Treasures of the Study and Peking duck meat roll are often served separately.