The 10 most popular chinese food
Chinese food has a long history and is becoming more and more popular with people all over the world. Here, I list the 10 most popular Chinese dishes for you.
The main ingredients of this dish are tender tofu, pork powder (or beef powder). This dish has light yellow color, soft and lustrous tofu, its taste is spicy, hot, crisp, fragrant, tender, fresh and hot. The surface of tofu is covered with a light red spicy oil, which can keep the heat inside the tofu from dissipating quickly. It tastes better when it is hot, and seed powder of Chinese prickly ash are also delicious. In particular, Pixian bean paste must be supplemented to better reflect the spicy taste of this dish. Eating in the cold winter season is a delicious dish to warm and relieve the cold.
Mapo tofu originated in the late Qing Dynasty. About 150 years ago, there are a restaurants with Chen surname in Chengdu, Sichuan Province. The owner’s wife is full of pockmarks. Be called Chen Ma-po（Chinese means pockmarked）. The porters, the dockers, the passers-by, who came to the restaurant for dinner all day, pulled up and pulled up again and again, and kept busy till closing in the evening. Another group of boatmen were coming to have dinner, Let her make something cheap and hot for dinner.. Chen Ma-po looked at the kitchen and found only tofu, ground beef, green Chinese onion and so on. So fried some bean paste, ginger, garlic, powder of Chinese prickly ash and other condiments, under tofu, ground beef burning. After loading the pot, a lot of green Chinese onion were sprinkled on it. Finally pour hot oil and sprinkle with powder of Chinese prickly ash. As a result, these people eat several bowls of rice, and they are very delicious and have a good meal.
Since then, Chen Ma-po has used this method to make tofu and constantly improved it. After the guests spread ten, ten and one hundred, it became the signature dish of the restaurants. Later, the guests called the signature dish “Chen Mapo Tofu”. Later generations referred to as “Mapo tofu”.
Spring roll is a kind of traditional food in Chinese folk festivals, which is popular all over China. In southern China, dumplings are not eaten during the Spring Festival, but spring rolls and sesame dumplings are eaten. In addition to providing food for their own homes, folk people are often used to entertain guests. Spring rolls have a long history and evolved from ancient spring cakes. Legend has it that 400 years ago, after General Zheng Chenggong of the Ming Dynasty recovered Taiwan Island, the local people in order to thank Zheng Chenggong, each family served him a dish. In order to live up to the people’s love, Zheng Chenggong put each dish on a baked face and rolled it up to eat. Then there are the spring rolls. Spring rolls are crisp, soft, juicy and tender. Its filling can be changed according to its own taste.
8.Fried rice with eggs
Fried rice with eggs is a common home-cooked dish. The main ingredients are rice and eggs. Other ingredients can be added according to everyone’s taste, such as ham sausage, cucumber, carrot and so on. The earliest record of fried rice with eggs is found in bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan Province. It can be seen that fried rice with eggs has a history of 2000 years. Fried rice with eggs is characterized by soft, chewy, various styles, good taste and light fragrance. And it is simple to make, nutritious and delicious, loved by many people.
Dim sum is actually the general name of a series of dishes in Guangdong, China. Here we only take the most representative steamed bun as an example.
Steamed stuffed bun is an ancient traditional pasta. It is usually wrapped with stuffing. The main materials for making steamed bun are flour and stuffing, which originated in Sichuan. Legend has it that Zhuge Liang of Shuhan Dynasty invented it in the Three Kingdoms Period (1800 years ago).
Steamed buns are usually made by flour fermentation. The commonly used fillings are pork, mutton, beef, pickles, noodles, mushrooms, bean paste, celery, eggplant, cabbage, leek, tofu, agaric, dried vegetable, egg yolk, sesame, fennel and so on.
Steamed buns are fermented food. It is very good for human health to eat more fermented food. Traditional fermented food has a wide range of sources of raw materials, and various kinds of microorganisms are used in fermentation. The main forms of fermentation are liquid or solid fermentation and natural or purebred fermentation. Traditional fermented food has rich nutritional value and powerful health functions. Similarly, pasta can be fermented steamed bread, bread than large cakes, noodles and other non-fermented food nutrition is more abundant. Studies have shown that yeast not only changes the structure of dough, making them more soft and delicious, but also greatly increases the nutritional value of steamed bread and bread. Fermented steamed buns and steamed buns are beneficial to digestion and absorption, because the enzymes in yeast can promote the decomposition of nutrients. Therefore, people with weak digestive function, such as thin body, children and the elderly, are more suitable for eating this kind of food. Similarly, it’s better to eat fermented pasta such as bread for breakfast, because the energy will be released quickly and make people energetic all morning; but for people who want to lose weight, it’s better to eat less steamed bread for dinner so as not to get fat.
Steamed buns are round and plump in shape, and have many beautiful folds. They look very appetizing. Steamed buns are soft and delicious, especially for children.
Roast duck is a world-renowned dish in Beijing. It was developed 400 years ago by the Han people in China. At that time, it was a court food. The raw material is high-quality meat-eating duck Peking duck, roasted with charcoal, red in color, fat but not greasy, crisp outside and tender inside. According to legend, the beauty of roast duck is derived from a precious variety of Beijing duck, which is the best meat duck in the world today. It is said that the breeding of this special pure Peking duck started about a thousand years ago. It was due to the hunting of the emperors of Liao, Jin and Yuan dynasties, and the occasional acquisition of this pure white wild duck species, which was raised for hunting, and has been continued until this fine pure duck was obtained and bred into today’s precious meat-eating duck species. That is, a kind of white duck fattened by filling method, so it is called “filling duck”. Not only that, Peking duck was introduced to Europe and the United States a hundred years ago, and its breeding was astonishing. As a result, Beijing duck, as a high-quality breed, has become a world-famous duck species for a long time.
5.Yu-Shiang Shredded Pork
Yu-Shiang Shredded Pork is a traditional Chinese dish, named for its fish-flavored flavor. The main ingredients are pork (or chicken instead), black fungus, and accessories vary according to the practice, but most of them are carrots, bamboo shoots, peppers and so on. Pork chooses 30% fat, 70% thin sliced sliced and stir-fried, eating meat silk texture is fresh and tender. Yu-Shiang’s Chinese meaning is fish fragrance, but its fish fragrance does not come from fish, but from pickled red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments.
Legend has it that there was a business family in Sichuan a long time ago. The people in their family liked fish very much and paid attention to seasoning. So when they cooked fish, they put some salt, onion, ginger, garlic, wine, vinegar, soy sauce and other seasonings to enhance the flavor.
One night, when the hostess of the family was frying another dish, she put all the ingredients left over from the last fish cooking in order not to waste the ingredients. At that time, she thought that this dish might not be very delicious, and maybe the man in the family would not be able to deal with it when he came back. While she was in a daze, her husband came home from business.
The husband did not know whether it was because of hunger or because he felt that the dish was special. He grabbed it with his hands and swallowed it in his mouth before the meal was ready. Before waiting a minute, he couldn’t wait to ask his wife how the dish was made. When she was stuttering, she was surprised to find her husband complimenting her on the taste of the dish. When her husband saw that she had not answered, he asked again, “What is such a delicious dish made of?” So the wife told him.
And this dish is fried with fish ingredients and other dishes, it will taste endless! So it’s called fish-flavored shredded pork, so it’s named.
Dumplings are usually boiled with dumpling wrapper fillings. The fillings of dumplings are rich and varied, including shrimp, crab yellow, sea cucumber, fish, chicken, pork, beef, mutton, pickles, vermicelli, mushrooms, celery, eggplant, cabbage, leek, radish, fennel, carrot, zucchini, lotus vegetable, scallion and so on. They can be matched at will with a variety of flavors.
Dumpling is a kind of folk food with a long history. It is also a unique folk tradition of Chinese people during the Spring Festival. Dumplings become an indispensable delicacy during the Spring Festival. In many areas of China, eating “dumplings” on New Year’s Eve is an irreplaceable feast for any precious seafood. Making and eating dumplings has become an important activity for most families to celebrate New Year’s Eve.
3.Sweet and Sour Pork
Sweet and vinegar tenderloin is one of the classic Chinese dishes. Sweet and sour pork with pork tenderloin (or chicken instead) as the main material, with flour, starch, sugar, vinegar and other ingredients, sweet and sour, soft in the outside. With bright and bright appearance, no one can refuse.
It is said that 2500 years ago, because Qin Shihuang (the emperor who built the terracotta warriors and horses of Qin Shihuang) liked to eat sweet and sour tastes, once a soldier’s mother made a “sweet and sour ridge” for his son to be reused. Qin Shihuang was very happy after tasting, so the soldier was promoted. This dish has also been handed down!
2.Kung Pao Chicken
Kung Pao Chicken is a famous traditional dish with Chinese characteristics in the world. This dish was once a court dish. After that, Kung Pao Chicken was also spread all over the world. Kung Pao Chicken is made of chicken as the main ingredient, accompanied by peanut, cucumber, pepper and other auxiliary ingredients. Fresh and tender chicken with crisp peanuts. Red but not spicy, spicy but not fierce, spicy and fragrant, smooth and crisp meat.
According to legend, Kung Pao Chicken was created 200 years ago by Sichuan Governor Ding Baozhen. He has a good knowledge of cooking, and likes eating chicken and peanut rice, especially spicy food. When he took office as governor of Sichuan Province, he promoted this dish and created a delicious dish of fried chicken, chili pepper and peanuts. This delicious dish was originally Ding’s private dish, but later it became known as Kung Pao Chicken. The so-called ” Kung Pao ” is actually Ding Baozhen’s honorary title.
1.General Tso’s chicken
General Tso’s chicken usually chooses chicken leg boneless, after curing, burning too much oil, compound seasoning, golden color, crisp outside, fresh inside, diverse taste, set sour, sweet, crisp, spicy, fresh fragrance in one delicious.
In 1952, Admiral Arthur William Redford, commander of the 7th Pacific Fleet of the United States, visited Taiwan. Liang Xuzhao, commander-in-chief of the Taiwan Navy, hosted a banquet for three consecutive days and invited Peng Changgui to cook. He asked Peng Changgui to have different dishes in three days. On the third day, the traditional methods of steaming, steaming and oil drenching were too common. In order to let the guests change their tastes, Peng Changguiling took the initiative to cut the chicken into large pieces, fry it in golden brown and semi-coke shape, then add sauce condiments, and stir-fry it hot to make a new dish. Redford asked about the name of the dish after tasting it. Peng, because he was from Hunan, hoped that the name of the dish would be loud and have some relationship with Hunan. He thought of his fellow countryman, Tso Zongtang, a famous ancient Chinese general, and named it as “General Tso’s chicken”. In 1973, Peng Changgui went to the United States to start Pengyuan Restaurant. Former U.S. Secretary of State Kissinger praised “General Tso’s chicken” after a Pengyuan banquet. The event was reported by the Washington Post and the New York Times. The dish was so famous that it gradually became the “first dish” of Chinese food in the eyes of Americans.