The following are some references of traditional Chinese cuisines.

❶ For example, Beijing roast duck. It is a famous Beijing dish with a world - renowned reputation, originating from the Northern and Southern Dynasties in China. High - quality Beijing - stuffed ducks are selected and roasted over fruit - wood charcoal fires. The roasted duck has crispy skin, tender meat, a ruddy complexion, and is fat but not greasy. After being sliced, it is served with shredded green onions, cucumbers, sweet bean sauce, etc., and eaten by being wrapped in thin pancakes, with a mellow flavor.

❷ Lanzhou beef noodles. It is a special cuisine in Lanzhou, Gansu Province. The noodles are hand - pulled, and there are various thickness options. They have a chewy texture and the soup is delicious.

❸ Chongqing hot pot. Chongqing hot pot is famous for its spicy, numbing, fresh and fragrant flavor. With beef tallow or other animal oils as the base of the pot, a large amount of peppers, prickly ash, ginger, garlic and other seasonings are added. The boiled hot pot base has a fragrant aroma and a rich flavor. The ingredients are rich and diverse, including various meats, seafood, vegetables, bean products, etc. Diners can choose the ingredients to be cooked in the pot according to their own preferences.

❹ Mapo Tofu in Sichuan Province. It is one of the traditional famous dishes in Sichuan Province. The main ingredient is tofu, accompanied by minced meat, broad - bean paste, prickly ash, peppers and other seasonings. The finished dish is numb, spicy, fresh, fragrant, hot, crisp, tender and crispy, fully demonstrating the characteristics of the spicy and numbing flavor type of Sichuan cuisine.

❺ Guangdong rice noodle rolls. They are traditional special snacks in the Guangdong region and are divided into two types: cloth - pulled rice noodle rolls and drawer - type rice noodle rolls. The rice noodle roll skins are made by steaming rice milk. They are crystal clear and have a smooth texture. Fillings such as eggs, lean meat, shrimps, barbecued pork, etc. can be added according to personal taste, and then special sauce is poured on them, making them taste delicious.

❻ Roujiamo in Shaanxi Province. It is a special cuisine in the Shaanxi region. The bun has a brownish - yellow appearance, a crispy outside and a tender inside. It is cut open with a knife and filled with chopped braised pork. The braised pork has a proper mixture of fat and lean, is soft, tender and flavorful. The rich aroma of the meat and the bun blend together, leaving an endless aftertaste when eaten.

❼ Wuhan hot - dry noodles. It is one of the most representative snacks in Wuhan. The noodles are cooked in advance, cooled and oiled, and then smeared with sesame paste, sesame oil, vinegar, chili oil, chopped green onions, dried radishes, sour cowpeas and other seasonings, and eaten after being stirred evenly. Hot - dry noodles have a smooth and chewy texture, and the aroma of sesame paste is strong, making it the first choice for breakfast among Wuhan people.

❽ Hangzhou small - steamer buns. They originated from the Kaifeng soup dumplings in the Northern Song Dynasty and were later introduced to Hangzhou and improved. The small - steamer buns have thin skins and large fillings, and the soup is delicious. Generally, they are filled with pork, and there are also other flavors such as crab - roe small - steamer buns. When eating, take a small bite first, suck out the soup inside, and then taste the deliciousness of the bun.

❾ Xinjiang big - plate chicken. The main ingredients are chicken and potatoes, accompanied by auxiliary materials such as green peppers, red peppers, etc., as well as dried chili peppers, prickly ash, ginger, garlic and other seasonings. The chicken is tender and juicy, the potatoes are soft and flavorful, the colors are bright, there is fragrance in the spiciness, and it is rough and fine, which is a special cuisine in Xinjiang region.

❶⓪ Northeast pork cutlet. It was created in Harbin during the Guangxu period. It is wrapped in a frying batter, fried until golden - brown, and then taken out and stir - fried and thickened in the pan. The finished product has a golden - yellow color, a sweet - and - sour taste, and is crispy on the outside and tender on the inside.

❶❶ Shanghai 灌汤包. The bottom of the outer skin is fried until golden - brown and crispy, and the upper part is sprinkled with sesame seeds and green onions. They smell fragrant and taste crispy. The filling is fresh, tender and juicy, and a bite will leave a fragrant taste in the mouth.