美食文化

灌汤包子，汉族特色小吃。早在北宋市场上已有售卖，当时称灌浆馒头或灌汤包

子。著名产地有开封，西安等地。

灌汤包子有了形式美，其内容精美别致，肉馅与鲜汤同居一室，吃之，便就将吃面、吃肉、吃汤三位一体化，是一种整合的魅力。 吃灌汤包子，汤的存在列第

一位，肉馅次之，面皮次次之。

Irrigation soup steamed stuffed bun, Han special snack. In the early Northern Song Dynasty are available on the market for sale, then known as the grouting Steamed buns or irrigation soup steamed stuffed bun. The famous origin are

Kaifeng, Xi'an and other places.

Irrigation soup steamed stuffed bun with the beauty of form, the content of exquisite, meat and soup together in one room, eat, it will eat noodles, meat, eat the soup three integration, is an integration of charm. Eat soup baozi, soup

there are listed first, meat is second, the dough again.

糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。据说“糖醋鲤鱼”最早始于黄河重镇——泺口镇。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。 济南北临黄河，黄河鲤鱼不仅肥嫩鲜美，而且金鳞赤尾，形态可爱，是宴会上的佳肴。黄河鲤鱼的肉味纯正，鲜嫩肥美，《济南府志》上早有“黄河之鲤，

南阳之蟹，且入食谱”的记载。 Sweat and sour carp is one of the classic Han dishes in Shandong Province, belongs to the Department of Shandong cuisine. It is said that \"sweat and sour carp\" started in the Yellow River City -- Luo Kou zhen. Sweat and sour carp

golden color, crisp outside and tender inside, sweet acid alcohol. Ji'nan the Yellow River to the north, the Yellow River carp not only fat and tender and delicious, golden scale red tail, lovely shape, is the banquet delicacies. The Yellow River carp meat pure, fresh and tasty, \"Ji'nan's history\"

has \"the Yellow River carp, Nanyang crab, and the recipes\" records

烤鸭是具有世界声誉的北京著名菜式，由中国汉族人研制于明朝，在当时是宫廷食品。用料为优质肉食鸭北京鸭，果木炭火烤制，色泽红润，肉质肥而不腻，外脆里嫩。北京烤鸭分为两大流派，而北京最著名的烤鸭店也即是两派的代表。它以色泽红艳，肉质细嫩，味道醇厚，肥而不腻的特色，被誉为“天下美味”。 The roast duck is a famous Beijing dish has the reputation of the world, by the Han Chinese development in the Ming Dynasty, at the time was the palace food. Materials used for the high quality meat duck Beijing duck, fruit charcoal baking, ruddy color, meat fat but not greasy, crispy outside tender inside. Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing that is representative of the two. With its red color, tender meat, taste mellow, fat but not greasy characteristics, known as \"the

world taste\".

酱猪蹄是一道汉族名菜，在各大菜系中大都有此菜。咸香，酥软，色艳。属于常见的家常菜，主料是猪蹄，以酱油、盐、花椒等配料炖制而成。猪蹄含有丰富的

胶原蛋白，可做食补用。

Sauce pig's trotters is a Han Chinese dish, in the major cuisine have this dish. Salty and spicy, soft, bright color. Belongs to the common Home Dishes, the main ingredient is pig's trotters, with soy sauce, salt, pepper and other ingredients stewed into. Pig's trotters rich in collagen, can Sibu use

一品豆腐是一道经典的汉族名菜，属于孔府菜。此次白细鲜嫩，营养丰富而为人

所喜食。冯骥才先生曾说过养育龙种，豆腐有功。

豆腐还富含蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、B2、C等物质，豆腐是植物性食物中含蛋白质最高的一种。不但含量超过牛奶，而且蛋白质很容易被

人体吸收。

豆腐洁白如玉，柔软细嫩，适口清爽，调味从心，可荤可素，不仅可以单独成菜，

还可以独立成席。

Bean curd is a classic Han dishes, belong to the Confucian Residence dishes. The white fine fresh, rich nutrition for people eating. Mr. Feng Jicai once said

that raising the dragon, tofu active.

Tofu is also rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, B2, C and other substances, tofu is a plant food protein containing

a maximum of. Not only the content than the milk protein, and is easily

absorbed by the body.

Bean curd white as jade, soft and delicate, taste fresh, flavor from the heart, can meat can not only separate into a dish, also can be a separate seats.

赖汤圆，四川省成都市汉族名小吃，就是汤圆，也就是元宵。 元宵也叫“汤圆”、“圆子”。赖汤圆创始于1894年，迄今已有百年历史，一直保持了老字号名优小吃的质量，其色滑洁白，皮粑绵糯，甜香油重，营养丰富。 Lai Tangyuan, Chengdu City, Sichuan Province, Han snack, is Glutinous Rice Balls, also is the Lantern festival. Lantern Festival is also called the \"Glutinous Rice Balls\

100 years of history, has always maintained a quality honored famous snacks, the smooth white skin color, cake, cotton glutinous, sweet oil, rich in nutrition.

红梅珠香是一道美味可口的汉族名肴，属于湘菜系。此菜以鸽蛋、对虾为主料精心烹制而成。烹制方法：将鸽蛋数个煮熟剥壳去黄，填入加调味品拌匀的瘦火腿、海米、口蘑、干贝等剁在一起的细末，在一头放少许火腿末，另一头放香菜小叶或青豌豆粒，上屉蒸熟后取出，再用鸡汤煨入滋味，勾上芡汁装入平盘外圈；将对虾去壳，在虾背上划两刀，用五成热的猪油炸至熟透，变成珠形，出勺用番茄酱、盐、酒、糖、高汤等烧开，勾芡，淋上香油后，堆装在平盘的中间即成。此

菜色泽明亮，口味鲜香，清爽适口，且有补益功效。

Red Pearl incense is a delicious Han Ming Yao, belongs to the Department of hunan. This dish with pigeon eggs, shrimp as main material well cooked. Cooking methods: pigeon eggs cooked to a number of shelling filled yellow, add seasoning mix of lean ham, dried shrimps, mushrooms, dried scallop hacked together at the end of the fine, put a little ham in a head end, another head put coriander leaflets or green peas, steamed on the drawer take out, and then into the taste of chicken simmer, hook Euryale ferox juice into the flat outer ring; the shrimp shell, row two knife in the shrimp back, with 50% heat pig fried until cooked, into a bead, a spoon with tomato sauce, salt, wine, sugar, soup and so on to boil, thicken, pour sesame oil, stacked on the disc center that is, a. This dish of bright color, taste delicious, refreshing taste, and

replenishing effect.

南瓜粥，中医认为，南瓜性味甘、温，归脾、胃经，有补中益气、清热解毒之功，适用于脾虚气弱、营养不良、肺痈、水火烫伤。《本草纲目》言其“补中益气”。南瓜含瓜氨酸、精氨酸、麦门冬素及维生素A、B、C、果胶、纤维素等。南瓜中的果胶能调节胃内食物的吸收速率，使糖类吸收减慢，可溶性纤维素能推迟胃内食物的排空，控制饭后血糖上升。果胶还能和体内多余的胆固醇结合在一起，使胆固醇吸收减少，血胆固醇浓度下降。因而南瓜有“降糖降脂佳品”之誉，患有糖尿病者，常取本品佐餐，不仅可以果腹，而且还可以降糖降脂，可谓一举数得。 Pumpkin Congee, Chinese medicine, sexual flavour pumpkin Gan, temperature, spleen, stomach, bu Zhong Yi Qi, clearing heat and detoxification of reactive power, suitable for Spleen Qi is weak, malnutrition, pulmonary abscess, scald. \"Compendium of Materia Medica\" words \"Buzhong yiqi\". Pumpkin contains citrulline and arginine, ophiopogon root element and vitamin A, B, C, pectin, cellulose. The absorption rate of pumpkin pectin can regulate the stomach of food, the sugar resorption, soluble cellulose can delay gastric emptying, control blood sugar rises after meals. Pectin can and the body of excess cholesterol together, make the cholesterol absorption reduce blood cholesterol concentration decreased. So the pumpkin \"hypoglycemic Jiapin\" reputation, suffering from diabetes, often take the product table, not only can

eat, but also can hypoglycemic lipid-lowering, as a whole.

符离集烧鸡是安徽省宿州市埇桥区的汉族传统名菜，因原产于符离镇而得名。中国地理标志产品，也是中华历史名肴，和德州扒鸡、河南道口烧鸡、锦州沟帮子熏鸡并称为“中国四大名鸡”。正宗的符离集烧鸡色佳味美，香气扑鼻，肉白嫩，

肥而不腻，肉烂脱骨，嚼骨而有余香。[1]

符离集烧鸡形成形成于20世纪初，创始人被认为是韩景玉。原名韩家扒鸡，1951年，政府正式命名为符离集烧鸡，并逐步形成了当地最大的产业。1956年，在全国食品工业会议上被评为中国名菜，列入中国经济出版社出版的《中国名菜谱》。2005年7月18日申报了符离集烧鸡原产地域保护并取得成功，成为国家

地理标志产品；2008年，符离集烧鸡成为省级非物质文化遗产。[

Red-Cooked Chicken, Fuliji Style is Anhui province Suzhou City, Yongqiao District of Han Chinese traditional dishes, named for native to the character from the town. China product of geographical indication, but also the Chinese

history of meat, and Braised Chicken, Dezhou Style, Henan, Jinzhou

Red-Cooked Chicken, Daokou Style Gou Bang Zi Smoked Chicken and known as the \"big four Chinese chicken\". Authentic Red-Cooked Chicken, Fuliji Style color flavor the United States, aroma assail the nostrils, meat tender, fat but not greasy, rotten meat off the bone, chewing a bone and a lingering fragrance. [1] Red-Cooked Chicken, Fuliji Style formation in the early twentieth Century, founder Han Jingyu is believed. Formerly known as Han Jia braised chicken, in 1951, the government officially named Red-Cooked Chicken, Fuliji Style, and gradually formed the largest local industry. In 1956, the national food industry conference was rated as China's famous dish, included in the China Economic Publishing House of the \"Chinese menu\". In July 18, 2005 declared the Fuliji chicken the protection of geographical origin and the success has become the national product of geographical indication; 2008, Fuliji chicken as provincial

intangible cultural heritage. [

炖羊肉，是千百年来晋西北人的传统美食。但山西宁武的炖羊肉与各地相比，另有一番风味。因为，制作起来要比各地多一道程序。其方法是：将羊肉剁成三尖块，下开水锅氽透，捞出放在冷清水锅中，然后把洗净的胡萝卜切块，放入羊肉锅中，配上酱油、食盐、葱段、姜片、小茴香、花椒，然后将锅放到旺火上加热，开锅后再改用温水炖，炖至烂熟即成。特点是：吃起来软烂香甜，回味无穷。 Stewed mutton, is northwest Shanxi people for thousands of years of traditional food. But Shanxi Ningwu the stewed mutton and around compared to another flavor. Because, making up more than around procedure. The method is: the mutton chop into three sharp pieces, boiling water pot boil for a short time through, remove and put in cold water in the pot, and then wash the carrots into cubes, add lamb hot pot, with soy sauce, salt, scallion, ginger, fennel, pepper, then stir up the pot on the boil after the switch to heating. Warm stew, stew until thoroughly cooked into. Features are: to eat up the soft rotten

sweet, lingering aftertaste。