1, long fish in soft bag
Soft-shelled octopus, also known as "soft-shelled eel", is the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it.
2. Sweet and Sour Mandarin Fish
1957 voroshilov, Chairman of the Presidium of the Supreme Soviet of the former Soviet Union, visited and received a high-standard warm reception. On the menu of the state banquet that night, there was a Sweet and Sour Mandarin Fish. In addition, this dish was also served at the Hangzhou Summit on 20 16, and the frequency was quite high.
3. Buddha jumps over the wall
Buddha jumping over the wall, also known as Fushou Boxing, is said to have originated in the Tang Dynasty. It is a masterpiece of traditional China cuisine. Set delicacies, carefully cooked, fragrant altar, delicious. There is a poem that says, "The altar is full of meat and incense, and the Buddha smells Zen and jumps over the wall."
This dish consists of 18 main ingredients and 12 auxiliary ingredients. Its raw materials are chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham and chicken and duck gizzard; There are fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; There are also pigeon eggs, mushrooms, bamboo shoots and razor clam.
Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. After simmering in the altar, the lotus leaves opened slightly and the wine was overflowing. This soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various scents, and the scent floated four times, rotten but not rotten, with endless aftertaste.
4. Boiled cabbage
Boiled cabbage is a traditional Sichuan dish, which was originally created by the famous Sichuan cuisine chef Huang in the imperial dining hall of the Qing Palace. Later, Luo, a master of Sichuan cuisine, took his cooking skills out of Sichuan and became a delicacy at the state banquet. The technology of this dish is extremely complicated and the requirements for raw materials are extremely high. At least two chefs need tacit cooperation, and in a very spacious and professional kitchen, plus a dozen skilled helpers, you can make a boiled cabbage. This dish doesn't care about the promotion of the main ingredients, but about the rigor and harshness of its soup. It seems unpretentious, but it shows the skill and exquisite attainments of dish refining.
5. kung pao chicken
Kung pao chicken, as an ordinary Sichuan cuisine in China, was dubbed as "the famous dish of the universe" by netizens when US President Trump visited China for the first time on the afternoon of 20165438+1October 8! And kung pao chicken has always been very popular with foreigners.