Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig's yellow throat, duck intestines and cow's blood.

20/KLOC-In May of 0/6, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". The selection was conducted according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.

2, donkey fire, donkey burger

Burning donkey meat is a very popular traditional snack in northern China. Originated in Baoding and Hejian, it is widely spread in the middle of Hebei Plain. Marinated donkey meat and soup stock are added to crispy fire. Baoding, as the center of catering culture and the birthplace of Hebei cuisine, is famous for its continuous development and popularization.

Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. In addition, there are similar foods in Hejian, Hebei Province, but the practices and tastes are quite different. The most intuitive difference is that the donkey meat in Baoding is round, while the donkey meat in Hejian is rectangular. According to historical records, donkey meat fire originated in Baoding, Hebei Province in the second year of Ming Dynasty (AD 1400), and now it has spread all over Zhao Yan.

3. Nanjing salted duck, Nanjing steamed roast duck

Nanjing salted duck, commonly known as "Pipa Duck", also known as "Official Salted Duck" and "Palace Duck", is known as "North Roast Duck and South Salted Duck" and is a traditional dish in Nanjing. It is salted and dried with salt water, and it is divided into two kinds: salted duck and spring salted duck.

Because its meat is tender and firm, like a plate, it is named dried salted duck. The salted duck is full of color and flavor, full in appearance, white in skin and fat, tender and firm in meat, and crispy in aftertaste. Nanjing salted duck has a dry appearance, flat shape, crisp meat and rich flavor, so it has the reputation of "dry, crisp, rotten and fragrant".

4. salted duck

Salted duck is a famous specialty in Nanjing, belonging to Jinling cuisine, one of the representatives of Jinling cuisine, also known as osmanthus duck, which is a geographical indication product in China. Because Nanjing also has a name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,500 years.

Nanjing salted duck has a long history and accumulated rich production experience. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and is called osmanthus duck.

5. Beijing roast duck.

Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.

Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

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