Four Famous Dishes of Xinghuatang

The four famous dishes in Louwailou were West Lake Vinegar Fish, Beggar's Chicken, Longjing Shrimp, and Dongpo Pork.

The four famous dishes in Suzhou were Squirrel Mandarin Fish, Fried Eel Paste, Green Conch Shrimp, and Beggar's Chicken.

The four famous dishes of Suzhou's Pine and Crane Restaurant were garlic white pork, crab feet in ginger and onion sauce, shark's fin soup, and squirrel mandarin fish.

The four famous dishes of West Lake in Hangzhou were Dongpo Pork, Longjing Shrimp, West Lake Vinegar Fish, and Song Sao Fish Soup. These dishes all had a strong local flavor and unique craftsmanship. Dongpo Pork was a bright red pork dish that was fat but not greasy. Longjing Shrimp was named after Longjing tea and shrimp made around the Qingming Festival. It tasted delicious and refreshing. West Lake Vinegar Fish was one of Hangzhou's traditional famous dishes. It was cooked with grass carp. Its color was bright red, and the fish meat was tender and delicious. It had the taste of crab and was sweet and sour. Aunt Song's fish soup was a delicacy that had been passed down from the Southern Song Dynasty to the present. It was made with mandarin fish or sea bass as the main ingredient and tasted delicious. These four dishes were the representatives of Hangzhou's food culture and were deeply loved by locals and tourists.

The four famous dishes of Suzhou's Pine and Crane Restaurant were garlic and white pork, crab feet in ginger and onion sauce, shark's fin soup, and peach blossom and flowing water mandarin fish fat.

The famous dishes of the Wei and Jin Dynasties included sweet and sour fish, hot-pot mutton, scallion fried cypress seed mutton, shredded yam, iron bowl roasted egg, fermented bean curd meat, Shanxi fried meat, soy sauce plum meat lotus leaf cake, Lao Da Tong mixed copper hot pot, crispy chicken, mutton stewed with Huangqi, mutton in sour soup, roasted lamb chops/roasted lamb spine, sweet and sour carp, Yellow River carp stewed tofu, donkey meat, pot stewed venison, quail eggplant, and so on.

The top 10 must-eat dishes in Tianjin included Bazhen Tofu, Stir-fried Green Shrimp, Pan-Fried Prawn, Fried Carp, Stir-Fried Qinghe Shrimp, Tianjin Roasted Meat, Mahua Fish, Huo Du Gluten, Grilled Tongtian Shark's Fin, and Korean Whitebait.

The four must-have dishes for his birthday included longevity noodles, four happiness meatballs, braised pork knuckle, and crispy fried prawns. Longevity Noodles was a traditional Chinese birthday dish, symbolizing longevity and good wishes. Four Happiness Meatballs was a classic dish. It contained four different kinds of meatballs, symbolizing peace and happiness in the four seasons. Braised pork knuckle was a dish with Chinese characteristics. The meat was fresh and tender, and the taste was rich. It was an indispensable dish to celebrate one's birthday. Crispy fried prawns were a delicious seafood dish. They were crispy on the outside and tender on the inside. They had a rich texture and could add a special enjoyment to one's birthday. These four dishes had a special meaning and deliciousness when celebrating a birthday. They could make the birthday more unforgettable and beautiful.

Zhoukou Dancheng County had a variety of gourmet specialties. Among them was Zuo's Youxuan Pancake, which was a local famous dish in Dancheng County. Legend had it that Empress Dowager Cixi had praised it endlessly. There was also the Zhangji smoked chicken. Its craftsmanship was unique and the meat was delicious. It was a good gift. In addition, Princess Ningping's fried dough twist was also a local specialty of Dancheng. It was crispy and delicious. Dancheng Wutai lotus root is famous for its long section, thick, crisp and tender, and sweet taste. In addition, Dancheng also had Tangqiao duck eggs, Dancheng sweet potatoes and other special delicacies. In general, Dancheng County had many delicacies and specialties, each with its own unique flavor and characteristics.

There were many famous dishes in Suzhou, including squirrel mandarin fish, cherry meat, and barbel lung soup. To make the squirrel mandarin fish, one needed to remove the bones of the mandarin fish, carve patterns on it, marinate it, and then fry it in a pot of oil until it was set. Then, they would pour sweet and sour marinade over it. The preparation of cherry meat required the pork belly to be diced, blanched, and cooked with seasoning to make it look like cherries. Barb lung soup was made by boiling the lungs of barb fish. However, the specific details of the method required further research.