Roast Duck – Specialty of Beijing
The original dish consisted simply of the duck skin cut into strips but due to the ‘demands’ Western, this dish is now served well: skin and flesh are cut into strips dipped in the sauce very thick at base fermented wheat flour. They are then rolled into small pancakes with a stretch of green onion and cumber in a thin wheat pancake. Finally, the pancake is rolled.
Ravioli Banquet – Specialty of Xi’an
The banquet ravioli of Xi’an is a famous local specialty of Shaanxi. Bringing together the essence of the country ravioli, raviolis of Xi’an are prepared with different fillings, give different tastes come in many forms. They are both beautiful to behold and delicious to eat.
Hot Pot of Sichuan – Specialty of Chongqing
Sichuan cuisine is known for its tangy and spicy, is one of eight regional cuisines of China, sometimes grouped into four families. Hot pot is the Szechuan spicy broth in which hardening of the food is cooked and eaten.
Shrimp in Longjing Tea – Speciality of Suzhou
Longjing tea, also called “Dragon Well” is a green tea from Hangzhou. Its leaves are dried in the stove at the time to stop the fermentation, instead of being dried by natural drying like most teas. It is not rolled, but folded in the longitudinal direction. This dish is very famous in China for its delicate taste.
Xiaolongbao – Specialty of Shanghai
These delicious dimsum are the specialty of the city of Shanghai, which they originate. You will find them absolutely everywhere! One reason is because they are just excellent. Usually filled with pork or crab, they are very juicy, a good Xiao Long Bao should not flee before being bitten.
The Rice Paste – Specialty Yunnan
Occupying the important position of the most popular snack of Yunnan, it is soft but firm, fragrant, sweet and cheap. The Yunnan rice noodles can be found without difficulty every 100 meters of the city or nearby.
Dim-Sum – Hong Kong Specialty
The dimsum, is a collection of small portion of food consumed in Cantonese cuisine, especially when Yum Cha “tea tasting” meal that can start in the morning and finish the afternoon, alone or with family, with friends, colleagues … taking place in a specific restaurant called Cha Lau “establishment of tea.”