The main raw material of kung pao chicken kung pao chicken is chicken, and the auxiliary materials are peanuts, cucumbers and peppers. It is said that this dish was created by Ding Baozhen, the governor of the Qing Dynasty. He has great views on cooking and has his own unique opinions. Kung pao chicken, a famous creative dish at home and abroad, has been formed by integrating your own preferences into the dishes. This dish is also named after Ding Baozhen's official position, in order to commemorate his honest character.
Kung pao chicken is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available. There are different opinions about the historical origin of kung pao chicken. Some people say it has something to do with Ding Baozhen's "Little Prince Bao" and "Ding Bao Gong". He said that when he was the governor of Sichuan, he liked to entertain guests with this dish and was loved by guests. Therefore, he called this dish cooked by his chef "kung pao chicken". Some people think that this dish has a lot to do with Zuo, because Zuo is called "Zuo". Later, this dish spread abroad and was loved by many people. Abroad, kung pao chicken has long been regarded as the first dish in China.
Lanzhou Lamian Noodles Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and is local snacks in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".
Tianmu Lake Casserole Fish Head Tianmu Lake Casserole Fish Head is made of Tianmu Lake, formerly known as Shahe Reservoir. Among them, bighead carp (silver carp) is fat and strong, and it is stewed in casserole for 2 hours. When the soup turns white, the sweet and mellow casserole fish head comes out of the pot. The fish is fresh and tender, with thick lips, fresh but not fishy, fat but not greasy. Drink soup first, then eat fish, the mellow smell of tofu and the fresh smell of fish head, and I want another bowl after drinking a bowl.
The staff of Tianmuhu Reservoir found that the fish head soup stewed in the casserole was as thick as milk and fragrant, so Zhu Shuncai, a cook in the canteen of the reservoir, made adjustments on this basis and made a delicious "casserole fish head" which is famous at home and abroad. In the early 1980s, when ambassadors and wives from 75 countries visited Liyang, they were full of praise for this dish. Deng Xiaoping also praised the "Tianmu Lake Casserole Fish Head" after tasting it.
Every place on the slag river will have its own special pasta, and Beijing is no exception. The most famous Beijing pasta is Zhajiang Noodles, which is a special food in Beijing. Pour the special sauce made of pork into noodles, and add shredded cucumber, shredded bean sprouts, soybean seeds, green beans and so on. , sprinkle with coriander, and finally mix into Zhajiang Noodles.
Bao Ji Bao Ji is a traditional dish in Boshan, and it is also a major dish in Boshan. It is characterized by tender chicken, delicious stuffing, refreshing and not greasy, and rich nutrition. To cook this dish, the knife must be skilled, the chicken bones should be completely removed, and the chicken skin should be intact. The stuffing looks like a whole chicken, and a slight flaw in the chicken skin will affect the appearance. Second, we should pay attention to the stuffing, whether it is eight treasures stuffing, three fresh stuffing or ordinary stuffing, we should be "appropriate and wonderful."
Moon cakes "Eating moon cakes on Mid-Autumn Festival" is a long-standing traditional custom in China. Whenever the weather is fine and the moon is bright in Gui Xiang, every family will taste moon cakes and enjoy the moon, which is a special occasion for celebration and reunion.
As a kind of food that looks like a full moon and contains good stuffing, moon cakes appeared in the Northern Song Dynasty. Su Dongpo, a poet and taster, has a poem, "Little cakes are like chewing the moon, and there is crisp glutinous inside". As a kind of food, it is called "moon cake", which first appeared in the Southern Song Dynasty's "Steamed Food from Wulin". At that time, Hangzhou folks had the idea of "sending moon cakes to each other in the Mid-Autumn Festival and getting together". By the end of the Yuan Dynasty, mooncakes had become the Japanese and American styles of Mid-Autumn Festival.
Ningbo Tangyuan Tangyuan is one of the famous snacks in Ningbo, Zhejiang Province, and also one of the representative snacks in China. This is the custom of Spring Festival and Lantern Festival. It has a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food.
That is, black sesame seeds, pig fat oil and a little sugar are used as stuffing, and glutinous rice flour is used to knead them into balls. It tastes sweet and delicious after cooking, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Unlike most people in China, Ningbo people have the traditional custom of getting together to eat jiaozi on the morning of the Spring Festival.