Chinese culture, profound. At the same time, the vast territory of China can eat a lot of food, for foodies simply can not stop ah

Peking Duck

Peking Duck, Beijing Quanjude roast duck store's famous food, it is a reddish color, tender, mellow taste, fat but not greasy characteristics, known as Beijing's first delicious, reputation at home and abroad.

Shanghai bad snails

Shanghai bad snails are made from large, fat, thick meat head of the long-eye snails from Tunxi, Anhui Province, and then put into a pot with fennel and cinnamon to cook for a long time. Finally, the snails will be put on the aged lees, and then spoiled. This kind of bad snail is brownish gray, with tender meat and thick juice.

Guangzhou Baiyun pork knuckles

Guangzhou Baiyun pork knuckles this historical dish there is an interesting story: according to legend, in ancient times, Guangzhou Baiyun Mountain, there is a temple, behind the temple there is a spring, the spring water is sweet, flowing endlessly. There was a little monk in the temple, naughty and greedy, and he liked to eat pork since he was a child. After he became a monk, he first did odd jobs to cook for the monks. One day, he took advantage of the master went out, sneaked to the market to buy some of the cheapest pork knuckles, was about to cook. Suddenly, the master came back, the young monk panicked and threw the pig's knuckles into the clear spring pit behind the temple. After a few days, finally expect the master went out again, he rushed to the spring will be those pig hands up, but found a strange phenomenon, these pig hands not only did not rot, but also more white. The little monk will put the pork knuckles in the pot, and then add some sugar and white vinegar together. Cooked to taste, these pork knuckles are not fat, not greasy, and crisp and sweet, delicious. The little monk was surprised and happy, after that he not only opened his own meat, led to other monks also broke the fast. Later, Baiyun pork knuckle spread to the people, people as the method, passed down to this day, has become the most characteristic of Guangzhou's famous dishes.

Shenzhen Braised Pigeon

Pigeon has crispy skin and tender meat, smooth and juicy. Haojiang Seafood Boat pays great attention to the selection of ingredients and only selects pigeons over one catty. Marinated in a sauce and then deep-fried, the fire is controlled exceptionally well, and it has been a local classic for 20 years.

Nanjing Xiaolongbao

Eating Xiaolongbao pay attention to the soup, do the soup condensed into a transparent solid gelatin, chopped up and mixed in, the heat of the steam, all melted into the soup. The skin of a good xiao long bao is as thin as paper, and it is not broken when it is lifted. Carefully raised, placed in a bowl of vinegar, aimed at the top of a suction, the delicious soup into the belly. But not in a hurry, or it will burn, and then slowly enjoy the contents. That's why Nanjing people eat xiaolongbao and have a song, "gently move, slowly lift, first open the window, then drink the soup."

Hubei Shinyang Three Steam

Shinyang Three Steam is one of the traditional Han Chinese dishes of Shinyang (now Xiantao) in Hubei province, belonging to the Hubei cuisine, which is tender and soft; original flavor; light; and soft. It is a pearl in Hubei cuisine and occupies an important place in the famous Chinese cuisine. Shinyang people love to eat steamed vegetables, there is "no vegetables do not steam" food customs, known as the township of steamed vegetables.

Chongqing old hot pot

Chongqing hot pot, also known as maw hot pot or spicy hot pot, is a traditional Chinese way of eating, originated in the late Ming and early Qing dynasties in Chongqing, Jialing River, Chaotianmen and other wharves of the boatmen's fiberglass rough dining, raw materials, mainly beef tripe, pig yellow throat, duck intestines, ox blood, such as Wang.

Tianjin Baozi

Tianjin Baozi is a snack made of flour and pork, which was created in 1858 (during the reign of Xianfeng in the Qing Dynasty), and is one of the oldest Chinese brands. The surface and filling of the buns are carefully selected, the production process is strict, and the appearance is beautiful, especially the buns are well-proportioned, with no less than 15 folds in each bun.

The characteristics of the buns are as follows: fine selection of materials, thin skin and large filling, mellow flavor, fresh and tender, and fat but not greasy.

Qingdao prawns

Qingdao is rich in seafood, but the recent "Qingdao prawns incident" has made tourists lose their good impression of Qingdao.

Jinan nine-turned large intestine

Jiu-turned large intestine originally known as braised large intestine, is a traditional dish in Jinan, Shandong Province. It was first created by the owner of Jinan Jiuhualin Restaurant in the early years of Guangxu in the Qing Dynasty. It is made by blanching and deep-frying the pig intestines, then filling them with more than ten kinds of ingredients and making them with a slight fire. After the dish, sour, sweet, fragrant, spicy, salty five flavors, red color, texture soft and tender.

Nanjing Qinhuai eight best

The so-called "Qinhuai eight best" refers to the sixteen famous dishes of eight snack halls in Nanjing: five-spice tea eggs and five-spice beans of Kui Guang Ge; crab shell yellow baked cake and Kai Yang dried silk of Yong He Yuan; duck oil crispy baked cake and sesame oil dried silk of Qifang Ge; green onion pancake and bean curd brain of Liufeng Ju; mixed vegetable buns and noodles with chicken of Qifang Ge; and green onion pancake and tofu brain of Liufeng Ge. Mixed Vegetable Buns and Shredded Chicken Noodles; Beef Pot Stickers and Beef Soup at Jiang Youji; Thin Skin Dumplings and Fish Noodles in Red Soup at Junyuan Noodle House; and Five-Color Cake and Osmanthus Sandwich Lanterns at Lianhu Gao Duan Shop.

Suzhou Biluo Shrimp

Biluo Shrimp is a traditional dish of Suzhou, Jiangsu Province, belonging to the Su cuisine. Mainly shrimp as the main ingredient, clever use of conch spring as an ingredient, the dish has a fresh tea flavor, light and refreshing, color and elegant features. Shrimp color such as white jade, tea leaves decorated in which the entrance with fresh tea, fresh and tender teeth, and through the point of sweetness.

Lanzhou Ramen

Lanzhou Beef Ramen, also known as Lanzhou Beef Noodle in Clear Soup, is one of the Ten Great Noodles of China, and is a flavorful snack in Lanzhou, Gansu Province. It is the unique flavor of "clear soup mirror, rotten meat aroma, fine noodles" and "a clear white, three red, four green and five yellow", a clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic green), five yellow (yellow noodles), has won the praise of domestic and worldwide customers. It has won favorable comments from customers at home and all over the world. And by the Chinese Cuisine Association as one of the three major Chinese fast food, get the reputation of "China's first noodles".

Xinjiang kebabs

Xinjiang kebabs are the national specialty snacks of Xinjiang, with a bright yellow color, soft and crispy meat, spicy and mellow flavor, and a unique special flavor.

Xi'an Hui people steamed meat

Do a good job of steaming meat covered with a quilt on a small fire hush. Customers come to the boss with a small shovel shovel on a plate, with garlic and tea, for the self-proclaimed "old Shaanxi" Shaanxi people, not to mention how fragrant.

Taiyuan elbow flower

Taiyuan elbow flower is one of the most famous traditional dishes in Taiyuan, Shanxi province. This dish will be the elbow meat roll pressure wrapped bundle, marinade ripe slices of cold food, because of the cross-section of the cloud wave-like pattern, so it is called wrapped flower cloud dream meat, commonly known as "sauce elbow flower". Sauce elbow flower belongs to the long-established "Fukushi six flavors Zhai sauce elbow chicken and duck store" production of the best, because of its strict selection of materials, processing fine, maintain the history of traditional technology and flavor, the sauce made elbow flower has unique features, sauce elbow flower color is beautiful, the smell of the fragrance, tender skin and meat rotten, fat and not greasy, thin and not faggot, fragrant and taste long, is the people's family reunion, It is one of the best products to accompany meals and drinks.

Shijiazhuang white meat and blood sausage

White meat and blood sausage selection of materials, production of fine, flavorful seasonings; white meat fat and not greasy, meat rotten mellow, bright blood sausage, bright, fresh and tender; with chives, curd, chili oil, garlic and other condiments, more mellow and fragrant, fresh and crisp.

Baoding donkey meat barbecue

Donkey meat barbecue is an extremely popular traditional snack in North China, originated in Baoding. Widely spread in the central plains of Hebei, the marinated donkey meat accompanied by the old broth is added to the crispy roast inside. As the catering culture center of Hebei Province and the birthplace of Hebei cuisine, Baoding, donkey meat barbecue through the continuous development and promotion of the industrious people of Hebei, and finally make donkey meat barbecue famous north and south of the Yangtze River. Donkey meat barbecue stores can be found everywhere in the streets and alleys of North China, and it has been completely integrated into the lives of local residents. In addition, there is also a similar name food in Hetian, Hebei, but the practice and flavor is very different, the most intuitive difference is that Baoding's donkey meat barbecue is round, while the Hetian donkey meat barbecue is rectangular. According to the "history books" donkey roast originated from Ming Jianwen two years (1400 AD) in Hebei Baoding, now spread all over the Yanzhao land.

Besides this, there are also snacks such as Xinjiang Dapan Chicken, Beijing Donkey Roll, Old Beijing Fried Noodle and Wuhan Hot Dry Noodle!