China Nanbei Mingfang

One of the top ten famous dishes in southern China: Auntie Abalone.

Hong Kong Fulin Hotel. Aunt Abalone's cooking skills are permeated with China's excellent traditional food culture. Mr. Yang Guanyi, who made Ayi abalone, also won many honors for his outstanding achievements in promoting China's food culture internationally. It is recognized as the "king of abalone" and "gourmet master" by the international food industry and awarded the title of "International Outstanding Person of the Year". Like shark's fin, it is one of several advanced ingredients that Cantonese cuisine can't bypass. As a famous dish, it was listed as one of the eight treasures in Ming and Qing Dynasties. Nourishing yin and yang, nourishing without dryness, has extremely high nutritional value. Most Cantonese dishes use dried abalone, while Auntie abalone is easy to cook, delicious and attractive, and has become the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Guangzhou Wenchang Chicken is one of the top ten famous dishes in southern China.

Guangzhou restaurant. It is the sister dish of the traditional Cantonese chef "Jinhua Yushu Chicken". At first, the famous chicken produced in Wenchang County, Hainan Province was used. It is reported that Guangzhou Restaurant sent several famous chefs to visit the local area. After tasting it, I found Wenchang chicken was fat and fleshy, and it really deserved its reputation. The fly in the ointment is that the chicken bones are great and inconvenient to eat. After some research and development, the skin is boneless and chopped, and it is served with Jinhua ham, precious liver and seasonal dishes, which makes the skin smooth and tender and has a unique flavor. Since the chicken comes from Wenchang County, and Guangzhou Restaurant happens to be located in Wenchang Road, "Guangzhou Wenchang Chicken" got its name.

Open-hearth roast suckling pig, the third of the top ten famous dishes in southern China.

China World Hotel. There are two ways for suckling pigs in Guangdong. One is to burn them with smooth skin, with slow fire and less oil when burning. The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin is divided into 8 pieces, a total of 32 pieces. The suckling pig is put in a basin, and the pig skin is covered on the pig, and then it is served with two small plates, such as thousand-layer cake, onion ball, sweet sauce and sugar, which have a unique flavor. A complete collection of home-cooked dish practices

The fourth of the top ten famous dishes in southern China: Xinlonghuang Night Banquet

Shunfeng mountain villa This dish uses about 3 kg of Australian lobster. The lobster meat is fried with fresh lily and asparagus into shrimp balls, and the lobster claws are marinated to taste. When serving, the lobster balls are still placed as they are, with the shrimp balls in the middle, claws and feet on both sides, and the head and tail of the lobster are preserved, which looks like a dragon in the world. The New Dragon Emperor's Night Banquet is obviously different from the general fried lobster balls. It has a beginning and a end, and it completely conforms to the style of Shunde people from beginning to end.

Five of the top ten famous dishes in southern China: Imperial Swallows on the Peninsula.

Peninsula Pearl Restaurant. The "Imperial Swallow of Peninsula" produced by Guangzhou Peninsula Pearl Restaurant has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit. Yan Guan adopts the mode of self-selection, and adds five colors of jujube juice, coconut juice, papaya juice, apricot juice and taro juice to serve with the five colors, which are also called "colorful bird's nest" and "splendid bird's nest" and so on. A dish is a "supermarket", and guests have their own needs according to their personal hobbies, which fully embodies the spirit of humanized service, which is also the reason why this dish is favored.

The sixth of the top ten famous dishes in southern China: Steamed East Star Spot.

Donghai seafood restaurant. When you go to Guangzhou, you must eat seafood. Among them, Dongxing spot is delicious, tender and white, and steamed fish and soy sauce complement each other. It is one of the representatives of Cantonese cuisine to make seafood vigorously, which highlights the essence of fresh, tender, smooth and refreshing Cantonese cuisine. Really fresh steamed fish, when served, the fins are slack, the meat pieces are separated, and they are never sticky.

Seven of the top ten famous dishes in South China: Roasting Goose in a Hanging Furnace.

Yongji Restaurant is famous for its roast goose in Guangdong in the late Qing Dynasty, and now it is indispensable in roast goose restaurants in the streets and lanes of Guangzhou. It is best to use Qingyuan black mane goose, which is small, tender and delicious. After the goose is coated with special sauce, it is hung in a goose circle, burned in a small fire barbecue oven until the skin is dry and tight, and then air-dried. Sour plum sauce with roasted goose is very particular. If you have enough time and just want to go to Hong Kong, then I suggest you try the roast goose on the record. Chongji Roasted Goose became one of the top ten Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Eight of the top ten famous dishes in southern China: stewed sea tiger wings with raw crab meat.

Shangri-La Hotel. Shark's fin is an important ingredient in advanced Cantonese cuisine. Braised shark's fin was originally a traditional specialty of Sanyuan. It is said that it cost 60 silver dollars to eat this dish in the 1920s and 1930s. The shark's fin, such as tiger shark, is selected as raw material, which is made by soaking, curling and stewing. The produced shark fin is transparent, soft, delicious, brittle and not greasy. Nowadays, the practice of shark fin is becoming more and more frequent in Guangzhou. At the recent Cantonese cuisine summit, shark's fin was represented by raw crab stewed with tiger's wings in Shangri-La Summer Palace in Pazhou, Guangzhou.

Nine of the top ten famous dishes in southern China: flying tea duck in the wild goose south.

Meizhou yannan feiweilong restaurant At the 1st China Cantonese Cuisine Summit of Guangdong International Tourism and Culture Festival in 2009, the "Yannanfei Tea Duck" produced by Wei Long Restaurant was selected as one of the "Top Ten Famous Cantonese Cuisine" upon nomination by the organizing committee and evaluation by an expert jury.

The tenth of the top ten famous dishes in southern China: Chaozhou pot-stewed meal

Huang Chao restaurant. As an important part of Chaozhou cuisine, its brine is made of the finest pork bone, plum meat, old chicken, ham and scallop, plus star anise, cinnamon, fragrant leaves, fresh citronella, licorice, turmeric, Siraitia grosvenorii, clove, garlic, onion, celery, carrot, onion and soy sauce, fish sauce, chicken essence, carved wine and rose wine. Then, poultry, livestock or aquatic products are put into it, and heated and pickled to form various braised flavors, such as braised goose, braised duck and braised chicken offal. Which ones are delicious. Chaozhou Cuisine produced by Huang Chao Restaurant has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Northern cuisine:

1. Beijing roast duck is a world-famous Chinese food. The material is high-quality meat Beijing duck, roasted with fruit wood charcoal fire. It is famous at home and abroad for its rosy color, tender meat, mellow taste and fat but not greasy.

2. Zhajiang noodles Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, burn them with deep-fried sauce, and mix them with serving codes, and they become Zhajiang Noodles.

3. Pancake powder and corn flour are mixed into a paste and applied. Most of them are made of coarse grains, and some are made of fine flour. After baking into a cake, the moisture is less and dry, the shape is like cowhide, it can be thick or thin, and it is convenient to stack and has a rich taste.

4. Chicken Stewed Mushroom Chicken Stewed Mushroom is a famous dish in Northeast China, which is made by stewing dried mushrooms, chicken and vermicelli together. Chicken is tender, fragrant and delicious.

5. Youmian Youmian is flour processed from naked oats and carefully made into food. In addition, oat noodle is a good health food, which is helpful to lose weight and beauty.

6. Instant-boiled mutton is very popular among citizens in Beijing and Tianjin, and it is almost well known to mention "Instant-boiled mutton". This dish is very popular because it is easy to eat and delicious. The ingredients are tender, the sliced meat paper is thin and even, the seasonings are diverse and delicious, and the rinse meat is mellow and delicious, with pure fragrance and fresh flavor.

7. Barbecue is made of pork, beef and mutton. The cooking skill of barbecue is mainly roasting. It was placed on a baking tray on a charcoal fire. When roasting, soak the meat in oil first, and put animal fat on the baking tray, so that the meat and baking tray will not stick together when roasting. The meat is tender, rich in flavor and unique in flavor.

8. Mutton bread in soup is a delicious food with the flavor of Han nationality in northwest China, among which the beef and mutton bread in soup in Xi 'an, Shaanxi Province is the most famous. Soup is boiled with sheep bones and various seasonings, then the floating foam is removed and the meat is added. The soup is mellow, the rotten meat soup is thick, fat but not greasy, and the aroma is overflowing.

9. Cold noodles are sour, spicy, cool, fragrant and soft. Cold noodles, also known as "stuffing skin", evolved from the cold noodles in the Tang Dynasty. The weather is cool and suitable for eating in summer.

10. 18 Street Douhua 18 Street Douhua is a famous snack in Tianjin, one of the "three wonders of Tianjin" and one of the time-honored brands in China.

Beijing Roast Duck, Old Beijing Zhajiang Noodles Tianjin Goubuli Steamed Bun, Big Twist Goubangzi Roast Chicken Shenyang Laobian jiaozi Jilin Qingling Live Fish Harbin Red Sausage, Moliis Stewed Live Fish The weather in the north is colder, and there are more soup dishes, chicken stewed with mushrooms and pork, and vermicelli stewed with white meat. In short, there will be a lot of delicious food in the north. As the saying goes, fat beef and mutton, thin heart, delicious jiaozi! This sentence covers northern cuisine.