It is said that there was an official named Ding Baozhen in the Qing Dynasty, who was once the successful candidate in the highest imperial examination during the reign of Emperor Xianfeng.. He was appointed as the grand coordinator Continue Reading

   所谓大救驾即炒饵块，这典故无非是说清初吴三桂率清军打昆明，明朝永历皇帝的小朝廷一路奔逃至腾冲，饥饿难忍时，当地人炒了一盘饵块送上。皇帝就连赞：“炒饵块救了朕的大驾。”炒饵块由此改名。腾冲产的饵块细糯、色白、有筋，切成菱形片，加鲜猪肉片、火腿片、酸菜、葱段、菠菜段、番茄盯糟辣子、鸡蛋等炒香，又加入少量肉汤焖软，再用酱料调味，最后还配一碗酸汤，就上了桌。今天在以旅游为支柱产业的云南，有典故有渊源的菜自然热的快，而米食配酸汤爽口、开胃又益于消化，“大救驾”成为了当地一道热门菜。     Tengchong: Rescuing the Emperor (Fried Rice-flour Slices) 腾冲：大救驾 The so-called “Rescuing the Emperor” is just the fried rice-flour slices. The name originates from an ancient story that Wu Sangui led Manchu troops to attack Kunming in the Continue Reading

   到丽江往往让人忽略了它的美食——因为有太多的景致。其实单单牦牛火锅，就足以让你彻底爱上丽江的。牦牛生活在无污染的高原，食草而生、肉质细嫩，是藏家的最爱。除了牦牛火锅，汉族人现在还没有其它途径一品牦牛肉的鲜美。    Lijiang: Yak Hot Pot 丽江：牦牛火锅 In Lijang, it is said that people always forget the delicious food due to the beautiful scenery. In fact, the Yak Hot Pot alone can make you love Lijiang from the bottom Continue Reading

   藏药历来就很有些神秘色彩，拉萨招待贵宾必有的生牛肉酱就是几种可入味的藏药与捣碎的新鲜生牛肉最奇妙的混合。猩红血性的颜色，兴烈冲鼻的口味，吃下肚更是暖洋洋热烘烘的一团。    Lhasa, Raw Beef Paste 拉萨：生牛肉酱 The traditional Tibetan medicine is always a little mysterious. The Raw Beef Paste that is used by Lhasa people to entertain honored guests is a mixture of several traditional Tibetan medicines which Continue Reading

                              Beggar's chicken–Jiàohuā Jī                                              Continue Reading

   7. 下调味汁用大火烧浓后，放猪油和虾仁拌和，淋上麻油，起锅浇在鱼身上即成。     Sweet and Sour Mandarin Fish 松鼠桂鱼(sōngshǔ guì yú) Style of cooking: Jiangsu cuisine 菜系：苏菜 Flavor: salty and fresh 口味：咸鲜 Characteristics: the surface is crisp and the inside is tender and soft; the sauce is sour and sweet, agreeable Continue Reading

   4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。    Shredded Pork with Garlic Sauce 鱼香肉丝（yúxiāng ròusī） Style of cooking: Sichuan cuisine 菜系：川菜 Flavor: Flavored with fish spices 口味：鱼香味 Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat and 70% lean meat, which will Continue Reading

   爆肚作为北京的一种地方名吃，较早记载是在清乾隆年代，以清末民初时为盛。仅东安市场一处最多时就有七个卖爆肚的摊位。当时卖爆肚最出名的有东安市场的爆肚冯、爆肚王，天桥的爆肚石，门框胡同的爆肚杨，东四牌楼的爆肚满等。以消费人群不同，老北京的爆肚分东安市场和南城天桥两派。南城天桥、大栅栏的爆肚以牛百叶及肚领为主，制作上较粗放。而东安市场的爆肚冯家、王家，制作上就精细得多，以羊肚为主。早年的官宦人家、八旗子弟，特别是梨园行人，均以食爆肚为快。    老北京爆肚(Lǎo běijīng bàodù)Quick-Fried Tripe of Old Beijing The statement of “13 Styles of Quick-Fried Tripe of Old Beijing” can be traced back to the Manchu times and the legend has it that Beiles (a rank of the Continue Reading

   Fried crabs are a common Chinese dish, seen on the menus of many neighborhood restaurants and prepared on a regular basis in homes for family dinners or special occasions. Mixing the intense, bold flavor of fried crab with a Continue Reading

   这菜全靠四川的泡海椒（子弹椒），要选色泽鲜红、体大肉厚的海椒，泡的也需恰到好处。成菜红白分明，赏心悦目！泡椒的味全在墨鱼仔里面，还带点回甜的味道。    Chengdu: Baby Cuttlefish with Pickled Pepper成都：泡椒墨鱼仔 A writer describes Sichuan style seafood by saying that since seafood came to Sichuan, it has gained a new kind of life! One of the best examples is the Baby Cuttlefish Continue Reading