Instant-Boiled Mutton(Inner Mongolia)
Instant-boiled mutton, also called the Mongolian Fire Pot, was created in the Yuan Dynasty. Choose mutton from the back, rear legs or tail of a killed sheep. Cut the mutton into slices. The boiled mutton is fresh and tender, not greasy.

Finger Mutton(Inner Mongolia)
This dish is the traditional food which the Mongolian people have liked best for thousands of years. People often use their fingers to take the meat while eating. That's why the dish is called finger mutton.

Roast Lamb(Inner Mongolia)
Roast lamb is the traditional Mongolian food, which is specially prepared when a dinner party is held in honor of the distinguished guests or a great celebration is held. The roast lamb, which looks golden red and tastes quite delicious, is laid on a square wooden dish.

Jinhua Ham(Zhejiang)
Jinhua Ham is one of the best bacon products in China. It has won numerous prizes on national or international competitions. The ham is distinctive for golden-colored skin, flaming-colored meat, rich fragrance, and delicious taste.

Pingyao beef(Shanxi)

When the Empress Cixi passed through Pingyao, she tasted Pingyao beef and spoke highly of it. She said, “by smelling it, one can refresh oneself, and by tasting it, one can recover from fatigue.” She praised it as tribute to imperial palace. The famous singer, Guo Lanying, popularized the meat and made it well-known in her folk song, &lsquo...

Dezhou stewed chicken(Shangdong)
Dezhou stewed chicken is known throughout the country; the chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved.

Baked Chicken(Ningxia)
It is a pity for tourists who didn't taste baked chicken while traveling in Guyuan. Of course, the delicious baked chicken is the local chicken, with meet chicken coming as the second.
     
The making way: wash the butchered chicken clean and put it into pot with seasonings. Pay more attention to the choice of seasonin...

Nanjing Salted Duck(Jiangsu)
Nanjing salted duck is a dish with over 400 years of history, and is one of China's most famous methods of preparing duck. Delicious and tender salted duck is a Nanjing specialty, rich in flavor but not too greasy. Salted duck hangs from many city shop windows and the best time to purchase and eat the duck is said to be August when the duck is seasoned wi...