First, Jinhua sausage
Jinhua sausage made of high-quality pig "Jinhua pig" has long been famous. Jinhua Pig is known as "China Panda Pig", also known as Erhei Pig. Processed sausages are divided into winter legs and spring legs, front legs and rear legs. Generally speaking, the hind legs in winter legs are top grade, which can be hidden for a long time. The longer the personal collection time, the more mellow the taste.
Second, Xuanwei ham
They are all sausages, but Xuanwei ham and Jinhua sausage have completely different design styles. Xuanwei ham has a strong flavor and prefers sausage and bacon. Winter in northern Yunnan is more suitable for pickling. It is made of Wujin pig unique to Wumeng Mountain. The cured Xuanwei ham was ruddy in color and milky in fat. Because it stands for sausage in Yunnan, it is also called "cloud leg".
Third, Beijing mutton restaurant
Old Beijingers cannot live without beef. At that time, three beef restaurants in Beijing were listed in the national intangible culture and art list, namely, the copper pot hotpot in Donglaishun, the mutton skewers in the barbecue season and the copper pot hotpot in Yueshengzhai. The peak season for eating beef is the third month of winter. In summer, in the late peak season, their own beef is gradually improving, and even beef powder can be eaten in dog days.
Fourth, Beijing candidates
Beijing candidates are divided into two crafts, both of which have been selected as national heritage, namely, cheap square braised roast duck and Quanjude roast duck hanging roast duck. Although Quanjude roast duck can't afford to eat early, when people really want to eat roast duck, they will also choose cheap square, because the braised roast duck in cheap square can be regarded as the first roast duck restaurant in Beijing.
Five, beef and mutton paomo
Steamed buns of beef and mutton in Shaanxi Province are a must-see food. The beef soup worshipped in the pre-Qin period laid the premise that Xi people prefer beef and mutton. The local Tongshengxiang is famous for its beef. The rotten soup is rich and fragrant, and it has become one of the non-legacy foods.
Six, Tianfu sauce elbow
Beijing Tianfu was built in Qianlong for three years. I heard that the sauce-flavored pig's trotters here are very popular with Empress Dowager Cixi, and I specially sent a "Tianfu Waist Brand" to send pig elbows to the Forbidden City every day to enjoy. The surface of sauce trotters is black and bright, fat but not greasy, thin but not firewood.
Seven, Pingyao beef
Pingyao beef is one of the typical specialties of Pingyao ancient city. Since the Tang Dynasty and the rise of Shanxi merchant culture in Ming and Qing Dynasties, Pingyao beef has spread all over the country. The processed beef and mutton is white and red, salty and crisp. When drinking, cut the beef and mutton into pieces and chew them carefully, which is still unfinished.
Eight, basin of mutton
Mutton in pucheng county Basin, Shaanxi Province, started in the Chongzhen period of the Ming Dynasty, and is an indispensable delicacy for Guanzhong people. The soup base is made of beef, and its taste is mellow and firm, without any mutton flavor. It's delicious without Chili, but it's another taste with Chili.
Nine, West Lake vinegar fish
The representative works of Hangzhou's non-legacy food are all dishes with high click-through rate in Hangzhou restaurants. There is a saying that "where is the beauty of vinegar fish in West Lake? It is the only building outside Hangzhou". Louwailou can sell hundreds of West Lake vinegar fish every day. The fish tastes sweet and sour and tastes different from other fish dishes.
Ten, Shi Guanyin sauce duck
The famous snacks in Chongzhou have a glorious history until now. It is said that it was made by an aunt surnamed Zhou in Shiguanyin Field during Guangxu period of Qing Dynasty, and it was called "Zhoujiang Duck" at that time. Nowadays, the production technology of Shiguanyin sauced duck has long been an intangible heritage of Li Wei, which is famous in Sichuan.