The four famous Chinese dishes are: Xishi tongue, imperial concubine chicken, Diaochan tofu, and Zhaojun duck.

Extended information:

1. Introduction to Xishi tongue:

The soup Xishi tongue is a soup made from seafood, clams or sand clams It is also known as "Xi Shi Tongue". According to legend, when Emperor Xuanzong of the Tang Dynasty traveled east to Mount Laoshan, the chef made this soup for him. Emperor Xuanzong of the Tang Dynasty praised him continuously after eating it. It can be seen that this dish is very delicious. This soup has a smooth soup, smooth texture and delicious taste. It is known as "the most delicious in the world".

2. Introduction to Imperial Concubine Chicken:

Imperial Imperial Concubine Chicken, also known as Beijing Green Onion Imperial Concubine Chicken, Braised Flying Chicken, etc., originated from the Taolechun Sichuan Restaurant in Shanghai in the late 1920s, by the chef It was created based on the Peking Opera "The Drunken Concubine". Royal Concubine Chicken is usually braised with chicken wings, mushrooms, mussels, young bamboo shoots, and green peppers. After being cooked, the dishes are brightly colored, with green, creamy yellow, black and white matching, which is pleasing to the eye. It tastes tender, fresh and fragrant.

According to reports, imperial concubine chicken was invented by Yan Chenglin (master of Sichuan cuisine) at Taolechun Restaurant. In the second half of the 1930s, it was moved to Shanghai. Meilong Town chef Shen Zifang further improved the craftsmanship, forming the current pattern of Shanghai-style Sichuan cuisine with half soup and half meat. .

3. Introduction to Diaochan Tofu:

Loach Diamond Tofu, also known as Diaochan Tofu, Han Palace Cangjiao, and Yuhan Ni, is a traditional folk dish with rich flavor. It has a local flavor and is produced in many places in China except the western and southwestern provinces.

The cooking method is to first put the loach in a container, pour in water and add a small amount of salt. After feeding it overnight, pour the loach into a pot with soft tofu and heat it until it burrows around. And add chopped green onion, monosodium glutamate, ginger and other condiments. The tofu in this dish is white, delicious and spicy, and the soup is greasy and fragrant.

The legend of loach drilled tofu was created by Xing Wenming, a fisherman in Zhoukou. He spit out the mud in a basin at home, put the loach in a pot, covered it with a lid, and cooked it with ginger, garlic and tofu.

4. Introduction to Zhaojun Duck:

Zhaojun Duck is a dish made from vermicelli, gluten and fat duck.

It is said that Wang Zhaojun, who was born in the Chu region, was not used to pasta after leaving the Great Wall, so the chef soaked the vermicelli and gluten together and cooked it with duck soup, which was very suitable for Zhaojun. Later, people used vermicelli, gluten and fat duck to cook a dish called "Zhaojun Duck", which has been passed down to this day.

In the northwest region, there is also a popular "Zhaojun Pizi" named after Wang Zhaojun. It is a stuffed Pizi that people eat daily in summer. Make it into noodles, cut the gluten into thin slices, and eat it together with spicy seasoning. It tastes sour and spicy, cool, tender and delicious.

Reference materials: Baidu Encyclopedia_Xi Shi Tongue Baidu Encyclopedia_Guifei Chicken (Food) Baidu Encyclopedia_Loach Diamond Tofu (Diao Chan Tofu) Baidu Encyclopedia_Zhaojun Duck