China, this picturesque vast land, rich and vast, its climate, topography, customs and habits are like a gorgeous and colorful picture. In this land, the food culture is also thriving, and the variety of local specialties is dizzying. Some of these delicacies have a long history, and after years of precipitation, the taste has become more and more mellow; Some are new and unique, trend-setting and amazing.
From satisfying delicacies to simple street food, each dish has its own charm that is hard to resist. Chinese cuisine is not only world-renowned for its color, fragrance and taste, but also continues to innovate and develop in the long history. Today, let's take a look at seven of China's most popular delicacies, each one worth trying. You may have tried a few of them, but trust me, there's always one that will keep you coming back for more.
Peking duck, a world-renowned delicacy, is the jewel of Beijing. Since its origin in the Ming Dynasty, it has a history of more than 600 years, and the years have precipitated its extraordinary flavor. Nowadays, the fragrance of roast duck has spread to the north and south of the river, and there are many roast duck restaurants all over the country, but the real Peking duck is ruddy in color like a jewel, and the meat is fat but not greasy.
Freshly baked sweet noodle sauce, shredded green onions and cucumber strips are indispensable ingredients for this dish. They pair perfectly with roast duck and together they bloom in the mouth with an unbeatable flavor. When Emperor Qianlong went down to the south of the Yangtze River, he visited Beijing in person and tasted this peerless roast duck and was full of praise. Since then, Peking duck has become famous all over the world and has become a world-famous food story. Today's authentic Peking duck has long been at the top of international cuisine, allowing every diner to appreciate the breadth and profundity of Chinese cuisine.
Chongqing's hot and sour noodles are a treasure of specialty snacks and have a long history. Its origins can be traced back to the ancient "soup powder", when artisans used sweet potato flour as the main ingredient to cook it in boiling water until it was cooked, and then served it in a bowl. Nowadays, the seasoning of hot and sour noodles is more abundant, such as vegetables, meat foam, crushed peanuts, soybeans, chili oil, coriander, etc. Whenever you taste this delicacy, the sour and spicy taste seems to dance on the tip of your tongue, making you never get tired of eating it, and the aftertaste is endless.
The charm of Sichuan hot pot lies in its hot pot soup base. Among them, the spicy soup base is carefully cooked with various seasonings such as bean paste, Sichuan pepper, and chili pepper, and every drop of soup exudes a spicy and spicy taste, which makes people want to stop. The clear soup base is made with raw materials such as bones, mushrooms, winter bamboo shoots, and lotus leaves, presenting a fresh taste and making people feel another flavor of hot pot.
In the land of Yunnan, cross-bridge rice noodles are a gorgeous and colorful food landscape. It is the shining pearl of Yunnan cuisine, with the delicately cooked rice noodles as the main ingredient, and then mixed with various condiments, and finally dances in the hot broth. Among them, the bowl of rich soup can be said to be the most critical soul. The soup needs to be carefully boiled with bones to bring out the intoxicating aroma. And in this bowl of soup, the oil and spicy seeds are the most eye-catching existence. It is made from a delicate blend of Sichuan pepper, chili pepper and salt, and its color is brown and shiny, and every drop exudes an alluring spicy aroma that makes people want to stop.
In the cooking process, the attention to detail is unparalleled. The meat should be cut thin and even, and the marinating time should be just right to ensure that the meat is fresh and tender. The blending of sweet and sour sauce is the key, and the ratio of sweet, salty and sour needs to be properly grasped to make the taste rich and balanced.
Lanzhou beef noodles, this bowl of traditional noodles from Lanzhou, an important town in northwest China, is a national treasure. The noodles are firm, the beef is tender, the seasoning is rich, and every bite exudes an enticing aroma. High-quality gluten flour is kneaded, rolled and stretched by artisan hands to turn into elastic and chewy noodles, as if telling an ancient story. Fresh beef ham, boiled in braised or clear broth, sliced or shredded, danced with noodles in a thick broth.
The soul of this bowl of noodles is undoubtedly the carefully boiled noodle soup. Beef bones, beef, soybeans, green onions, ginger and other raw materials are boiled together to form a rich soup base, and every drop embodies the painstaking efforts and wisdom of the craftsmen. Seasonings such as green cauliflower, coriander, chili oil, and vinegar add a rich layer to this bowl of noodles, making the taste both mellow and delicious.
Xiao Long Bao is a traditional delicacy with a long history and culture. It is not only a stuffed bun, but also a taste enjoyment, a kind of respect and love for food. The skin of xiaolongbao is thin and soft, as if it can be broken with a light touch, and the delicious soup is like a jade liquid, full of **.
Its filling is based on fresh pork, which has been carefully prepared to retain the freshness of the pork and incorporate the unique flavor of various condiments. The moment the xiao long bao is bitten down, the soup gushes out like a spring, and people can't help but marvel at the craftsmanship. The meat is fragrant and the soup is overflowing, as if a beautiful symphony is playing in the mouth.