Restaurants in Taiyuan are occupied by Cantonese cuisine, Sichuan cuisine, Beijing cuisine and Shandong cuisine, and the local cuisine seems to be just pastry snacks. Oily meat also means a little cake and snacks, but it is a popular local traditional dish. Choose the best lean meat, cut it into thin slices, dip it in a thin layer of eggs, dip it in oil, take it out and fry it. Any restaurant will cook it, and the taste is similar. Although the name is suspicious, it tastes fragrant but not greasy, and it is worth a try.

Nanjing: Fried dried mugwort leaves.

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically that this duck is getting fatter and fatter now. Foreigners want to eat tarragon and stir-fry dried incense when they come to Nanjing, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia selengensis is produced, but they are not as meticulous as Nanjing people in treating vegetarian dishes. People in Nanjing eat Artemisia selengensis, and they have to pinch off 8 taels a catty, leaving only the clean and crisp stems of Artemisia selengensis. Stir-fried dried coriander is also "vegetarian" fried. There is little seasoning except a little oil and salt. What you want is the natural fragrance of Artemisia selengensis stem tip mixed with dry herbs, which makes your lips and cheeks particularly refreshing after eating.

Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are very picky about their mouths. Some people don't eat carp, others don't eat silver carp, but only crucian carp. I have never heard of anyone's taboo-Suzhou children must have learned to say "fresh" when eating crucian carp. Grilled crucian carp with onion highlights the delicacy of crucian carp. Red sauce soup is dripping on the back of crucian carp, and there is half an inch of crispy onion. Although I don't understand why it is "green onion burning", it is always the first place for people to eat.

Wuxi: meat and bones

Wuxi beggar chicken is not eaten now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things. The taste of meat and bones is reminiscent of sweet and sour pork ribs, but the meat on the bones is looser, thicker and sweeter, and even the bones are too brittle to bite. A few years ago, meat and bones were packed in vacuum, and people in railway stations often carried them to cars in eight or ten boxes.

Yangzhou: Stewed lion head with crab powder.

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine was popular, Yangzhou people also ate morning tea, but everything from dim sum to food was authentic Weiyang flavor. While eating, they added a comment: "We have been drinking morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still inexhaustible. The so-called "lion's head" is big meat in Yangzhou dialect and big meatballs in Mandarin, but there are crab meat, crab roe and seasonings in the meat. Then put the heart of the vegetable on the mat and stew it in a cage. In the words of Yangzhou people, "the pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten." You must eat it with a spoon. After eating, the mouth is full of fragrance, and the teeth and cheeks are fragrant, which is unforgettable for a long time. "

Nantong: the best in the world.

Where there is sea, clams are indispensable on the table, but only adults and children in Nantong dare to say that what they have in their bowls is "the freshest in the world". When cauliflower is yellow, it is the carnival of Nantong people stepping on clams. Walking barefoot on the beach, the clams show their heads and take them home for two days, either boiled or burned, which is extremely fresh. The Meretrix meretrix in Nantong is a Meretrix meretrix, which is unique to the beaches in this area. A clam can weigh half a catty, and now it is rarely on the market. Fishermen are often fishing, and vendors have come to the seaside to discuss the price with you. On the distant high seas, Japanese and Korean ships have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself.

Xuzhou: Shatang

Xuzhou cuisine is characterized by black, sticky and spicy, because it likes to put soy sauce and starch to show its spicy taste. There is a soup made of shredded wheat, shredded chicken, shredded kelp and shredded bamboo shoots, which is very fresh and often makes people eat two bowls. But all kinds of raw materials are still mixed together, so the soup becomes a veritable porridge. Sand soup is actually a problem-"what soup?" I can't leave Xuzhou because I don't like Chinese food.

Gaoyou: crispy duck

Gaoyou salted duck eggs have become a year-end welfare distributed all over the country. It is conceivable that there are tens of thousands of ducks in Gaoyou, and then it is conceivable that Gaoyou people are proud of the whole duck feast. I believe no one doubts Gaoyou people's perfect ability to use all parts of ducks. The face of the whole duck banquet is not very good at present, but crispy duck, a famous dish of the whole duck banquet, often appears as the "finale" in the banquet in Weiyang area. So when local people go to important banquets, they always take a plastic bag in their pockets. When they are full of food and drink, the crispy duck will be served and packed back to their hometown.

Shanghai: fried eels

Foreigners come to Shanghai and admire the western food in Shanghai. Shanghainese are also willing to entertain guests with "authentic" western food from all over the world. Shanghai local cuisine with thick oil and red sauce has gradually lost its fans, and only a few famous dishes are still lingering, such as fried eel. Liang Shiqiu once said in an article devoted to eating eel that the reason for frying eel is that it is not big enough to make shredded eel. But being able to make "leftovers" so salty and sweet, oily but not greasy, also shows the cleverness of Shanghainese.

Hangzhou: Old Duck Pot

When you go to Hangzhou, friends in Hangzhou will be happy to recommend Zhang Minsheng old duck pot to you. It is said that Zhang Shengji sells more than 600 ducks every day. When waiting for the seat, the waiter will come and remind us that there is no old duck pot today. Because of the development of old duck pot, Zhang Shengji opened a branch in hengshan road, Shanghai, which made old duck pot popular in Shanghai.

Shaoxing: Roasted meat with mushrooms.

When people come to Shaoxing, the first thing that comes to mind is the fennel beans in Xianheng Hotel. In fact, the taste of Shaoxing food is moldy. Bad food, bad chicken, bad shrimp, foreigners are not used to it, just like stinky tofu. The beauty that can be tasted is still moldy vegetables. Shaoxing people like to use Chinese cabbage to get moldy, but foreigners can't learn it. Roasted mushrooms are fragrant and refreshing, and have a unique chewing feeling.

Jinhua: rabbit head pot

Jinhua's ham is famous, and the rabbit head has only emerged in the past two years. Jinhua people love rabbits, and rabbit heads are not big seats. Fortunately, food stalls are popular, people's tastes are becoming more and more acute, and rabbit head pots are popular. The exquisite Hangzhou people also began to eat rabbit head pot, and Jinhua rabbit head pot had the joy of being recognized.

Wenzhou: Braised Portunus trituberculatus

Wenzhou people love seafood, and there is a blood-sucking animal, which is delicious when eaten raw, but people who eat it will inevitably get blood on their lips and teeth, which looks a bit scary. Braised Portunus trituberculatus is not suspected of "killing". Although it is called "Portunus trituberculatus", its meat is rich and delicious, and its taste is not under the smell of blood.

Hefei: Fried soybeans with salted duck.

Hefei has also been occupied by Cantonese cuisine, Hunan cuisine and Wang Shu hotpot. Several branches have been opened, and it will take an hour or two to get a seat. Hefei's local dishes, such as salted duck and lobster sauce, are very popular and delicious, and can be eaten in any restaurant. It is best to eat salted duck and baked soybeans in winter, especially in your own home, which can be steamed for an hour or two.

Wuhu: mustard seed

Wuhu has strong Jiangnan characteristics, exquisite, exquisite and refreshing food, and the Phoenix Food Street snack night market is very famous. Steamed saury has just been eaten this season, but mustard is also very popular in jiaozi.

Chaoshan: Stewed goose web

Chaoshan people, Chaozhou food is delicious. The most common braised taste, such as stewed goose web, can also be eaten in Guangzhou or other parts of the country. Although sometimes it feels good, I always feel that the taste is just a little worse. Only in Chaoshan area can you eat authentic pot-stewed food. Stewed goose web is made from raw materials such as brine, clove, aniseed, cinnamon, licorice, dried tangerine peel, star anise, fennel, pepper, galangal, Siraitia grosvenorii and rose dew.

Tengchong: Great Rescue

The so-called rescue is to fry bait slices. This allusion is nothing more than saying that Wu Sangui led the Qing army to fight Kunming in the early Qing Dynasty, and the small court in Li Yong in the Ming Dynasty fled all the way to Tengchong. When the hunger was unbearable, the local people fried a plate of bait tablets. The emperor even praised: "Fried bait saved my hand." The fried bait block was renamed. The bait slices produced in Tengchong are fine and tough, cut into diamond-shaped pieces, and fried with fresh pork slices, ham slices, sauerkraut, onion slices, spinach slices, diced tomatoes, bad peppers and eggs. Braised with a small amount of broth, seasoned with sauce and finally served with a bowl of sour soup. Today, with tourism as the pillar industry, dishes with allusions and origins naturally heat up quickly, while sour soup rice is refreshing and appetizing, which is conducive to digestion, so "Great Rescue" has established the status of popular children's dishes.

Yongzhou: Blood Duck

At first glance, "blood duck" always brings an ambiguous unpleasant feeling, which looks like a purple paste. But in the eyes of people who can eat ducks, duck blood is a great treasure to clear fire and destroy poison. People in Yongzhou naturally eat ducks, so they chose the liveliest duck, cut their necks, and let duck blood drip into a bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried in an oil pan with ginger, dried red pepper and garlic cloves, then stewed in fresh soup until it is dry, and finally the whole duck blood is poured on the duck block, fried while pouring, and then put into the pot. Duck blood is smooth and the duck meat is extremely fresh and tender. There is nothing better than eating duck.

Kunming: fried dried mushrooms with chicken offal

Fungi have always been famous for their delicious taste, and the delicious taste of wild fungi is naturally better. At present, Kunming people who are tired of eating big fish and big meat, Kunming people with unique geographical location and Kunming people who have always been famous for their harmony with nature are fascinated by wild mushrooms with convenient conditions (the wild mushrooms around Kunming have always maintained an inexhaustible momentum. A fried mushroom with chicken offal may look a little ugly, but anyone who has eaten it will never forget the delicious exotic flavor. "It's rare to swallow your tongue." Some people describe it.

Dali: Crispy Hot and Sour Fish

In Dali, the fish that eat Erhai Lake is unique. The melted snow in the snow-capped mountains merges into the water in Erhai Lake, so the water quality nourishes the exceptionally fresh fish in Erhai Lake. When the fresh-picked sour plum soup is still green, a "Cuimei hot and sour fish" with green plums as its flavor and peppers as its main ingredient is freshly baked. The fruit acid harmonizes the fishy smell and keeps the taste and nutrition of fish better, which is similar to the popular method of adding lemon slices to fish cooking in western food.

Zunyi: fried bacon with broken ears

Houttuynia cordata Thunb, a famous Chinese medicine, took the tender rhizome to eat when it arrived in Guizhou, but it was named "Fengtou Ear Root" because of its crispness. The roots of Fengtou Ear belong to all Guizhou people. It is said that it depends on whether a person is from Guizhou, and it is enough to order two plates of rockhopper ears in the restaurant. In Zunyi, "fried bacon with broken ears" is naturally a must-eat dish at every table. The fishy smell of raw fish with broken ears and the aroma of bacon and pepper form a strange mixture. One is Leng Xiang, and the other is Wen Xiang, which makes people linger.

Carey: Fish in sour soup.

Guizhou cuisine, which was originally unknown, has joined the new eight cuisines, and Guizhou cuisine is so strange and stubborn that it is the first to push it sour. For modern people who often lose appetite, all kinds of appetizing acidity sound like temptation. The acidity of Kaili sour soup fish is very particular. Generally, special peppers and many local Chinese herbal medicines with nutritional value are added first, then natural sour soup is made with tomato acid, and then the clean live fish is put into the pot. According to a data, the longevity population of local residents in Kaili ranks first in China, and the nutritional value of sour soup fish has been perfectly proved. Since then, sour soup fish has been invincible with the concept of people's health and longevity.

Guilin: stir-fried black-bone chicken

Black-bone chicken, which is often used for stew in other places, was changed to stir-fry in Guilin according to local conditions. Indeed, Guilin people always like the strong taste of hot and sour, and a piece of Guilin rice noodles is popular all over the world. However, the trend of "medicine tonic is not as good as food tonic" is also hanging in Guilin, and the light black-bone chicken soup is left out in the cold, so the local restaurant has created its own black-bone chicken pieces with red dried peppers and diced fruits and vegetables, which is really popular and can be called "sour and spicy tonic".

Yangshuo: Beer Fish

Yangshuo beer fish is a great achievement of Guangxi cuisine influenced by Guangdong and Sichuan flavors in recent years. However, there are only two so-called unique tricks for local people: one is to cook in Yangshuo, and the other is to live fresh carp in Lijiang (a sense of self-satisfaction in living in a beautiful place with mountains and rivers is here).

Changsha: Delicious shrimp.

In 2000, delicious shrimp was very popular in Changsha. Every restaurant and food stall cooks delicious shrimp, and the price of grass dragon, the main ingredient, soared from more than one yuan per catty in earlier years to five or six yuan. Grass lobster is a kind of hard-shelled prawn which is widely propagated in the lake area. After pinching the head and removing the tail, brush it vigorously with a brush, then fully season it with spices such as pepper, pepper, star anise, fennel, cumin, garlic and ginger, stir-fry it with wine, and finally cook it thoroughly. The fresh shrimp served on the table is red and fragrant, so spicy that people can't stop. It is said that the grass lobster has a wonderful mouth and can chew the flood control levee, so Changsha people have a hatred for pests, so it is especially delicious.

Wuhan: coriander balls

Southern meatballs are called meatballs when fried in Wuhan, which is neither south nor north. Coriander balls, lotus root balls and tofu balls have been called the three treasures of poor families for many years. Because they look golden and crisp, they are like meatballs until they are eloquent, so they can win face for poor families in particular. However, after all, associations other than gold and jade make them difficult to be elegant. Today, needless to say, the richness of material is a bit "carnivorous" in the banquet hall. Mariko and his other vegetarian Mariko brothers have joined the trend of vegetarian and healthy food and become new favorites.

Korla: grilled fish

Grilled fish is the most common way to eat, but in Korla, grilled fish is different. The fish in Bosten Lake are fresh, tender, fat and sweet, and the water is pure snow water from the Millennium Snow Mountain in Bosten Lake. Just put a stick in the fish and turn it over to roast it. Just add cumin, salt and ghee, and the fragrance will slowly overflow. Xinjiang is famous for roasting whole sheep, but the grilled fish in Korla is definitely a more refreshing and delicious choice.

Mianyang: Mianyang Sansheng

Now it is widely known that "steamed vegetables can best ensure that nutrients are not lost", and "Mianyang three steaming" is therefore rejuvenated in the wave of "eating science". The so-called three steaming, that is, steamed meat, steamed fish, steamed vegetables (you can choose dozens of vegetables, amaranth, taro, beans, pumpkin, radish, Artemisia, lotus root and so on. ), quite in line with the nutritional balance of meat and vegetables. This dish is also called Mianyang steamed rice noodles. Steamed vegetables are wrapped in mashed rice flour. The original flavor of the dish is matched with the flavor of rice, with a long aftertaste.

Jinan/Tan Fish Head

"Tan Fish Head" has just opened two branches in Jinan North Park and Wenhua East, and people who are used to eating Shandong cuisine have fallen into the spicy temptation of Sichuanese. Different from the usual "morning pepper", the special pepper, special soil and special altitude are only picked for seven days a year. After picking, carefully put it in a jar and store it in a special way for more than one year before cooking. This hot pot is bright and spicy, with strong spicy taste and soft spicy feeling. People who like spicy food prefer spicy food, while those who are afraid of spicy food are not afraid of spicy food. Of course, silver carp heads are also good things.

Qingdao: small tofu with seafood

Seafood with sea cucumber, shrimp, squid, clams and other little seafood, all kinds of little seafood tofu with chopped green onion tofu fried, delicious but not greasy. You can serve scallion cakes when you eat. The hotel is located in the middle of various European ancient buildings, and you can see the blue sea, blue sky and golden beach from all the windows of the hotel. Who doesn't say Qingdao is a good place

Yantai: Scorpions roll hydrangeas.

Yantai cuisine belongs to Jiaodong flavor and is good at cooking seafood. Scorpion has also become a delicacy of Shandong people. Stir-fried mountain scorpion is a famous flavor dish in Shandong, and Yantai people's scorpion rolling hydrangea is another masterpiece of eating scorpions.

Dezhou: Dezhou braised chicken

In fact, besides being famous for braised chicken, watermelon has been planted in Texas for thousands of years. It is this dish that makes Texas famous and makes the signs of large and small roast chicken shops in the country highly unified: Dezhou Paji! Authentic Dezhou braised chicken, full name of spiced crispy braised chicken. Its characteristics are: fragrant but boneless, tender and pure, light and elegant, deep into the bone marrow. When modeling, the legs are rolled up, the claws enter the chicken room, and the wings come out of the mouth over the neck. The whole chicken is lying down, golden in color and red in yellow. From a distance, it looks like a floating duck with feathers in its mouth.

Macau: Portuguese oysters

Macao gradually faded from the shadow of Portugal, and classic international architecture and Portuguese cuisine remained. Portuguese food is light in taste and exquisite in quantity. Put mashed potatoes together on the raw oysters, and the flavors of the two will penetrate each other, which will have unexpected effects.

Fangxian: Stir-fry small mushrooms.

In the impression of ordinary people, mushrooms are usually used for seasoning when they are fresh, but in Fangxian County, where fresh mushrooms are produced, tender and smooth mushrooms can be fried and eaten as dishes. Don't use too much seasoning. The inherent delicacy and mellowness of Pleurotus ostreatus are fully displayed here. In fact, with the continuous progress of cultivation technology in bacteria, the former "Pleurotus ostreatus" can bear such a whole plate of eating and chewing, and the rich nutrients of fungi and the new anti-cancer theory can make people feel a lot of satisfaction.

Sand bowl and Huangpi Sanhe

The "strong fragrance" of the new Hubei cuisine is best reflected in the Three Rivers in Huangpi. Local specialty meatballs, fish balls, fish cakes, patties, plus mushrooms, are stewed in a sand bowl, full of slow fire. If ribs lotus root soup is the most successful stew in old Hubei, then Huangpi Sanhe is less greasy and more considerate.

Chengde: Braised pork with China characteristics.

This is a palace dish, and now it has become a famous birthday dish. The method is to cut the braised pork into small pieces with a square of 3.3 cm, circle them one by one from the outside to the inside with a knife so as not to separate them, then put them in a steaming bowl with the skin down, add the broth and seasoning, steam them in a cage for 2 hours, take out the pinch plate and pour the broth on it.

Tangshan: fish in sauce tile

There are three schools of Hebei flavor, namely, Central South Hebei School, Palace School beyond the Great Wall and JD.COM Coastal School. JD.COM School is dominated by Tangshan and is good at cooking fresh seafood raw materials. It is characterized by rich raw materials, exquisite knife work, fresh taste, delicate oil, exquisite Tangshan porcelain container and unique style.

Chongqing: Spicy Crab

Sichuan spicy crab, which combines hot pot with seafood, Sichuan cuisine and Cantonese cuisine, was originally created by Chengdu people and has now become the favorite of Chongqing people. Fragrant but not stuffy, spicy but not dry, fresh and delicious. Stir-fry crabs with oil, watercress and spices. Before serving. After eating the crab, add the soup to the rest of the ingredients. After eating crab meat, make fun of it Crab addiction, hot pot addiction.

Xiamen: Braised Fish Belly with Chrysanthemum

Since 1977, Xiamen people have held chrysanthemum exhibitions every year, and now they have combined their special love for chrysanthemums with their hobby of eating fish maws, so they have made fermented fish maws in the shape of chrysanthemums. Although it is fashionable to cook live fish in water, Xiamen people have been eating fish bellies, from meat stew, cucumber bellies and shredded fish bellies in red oil to chrysanthemum-stuffed fish bellies.

Phoenix: steamed pork with Miao powder

The biggest feature of Phoenix cuisine is that it is mainly spicy and sour, with the purpose of strong solubility and excellent frying. This county produces a kind of waxy millet with extremely low yield. Generally, thick and tender pork is selected, with soaked millet and delicious seasoning, and boiled in a pot until the millet and meat are cooked thoroughly. Delicious and nutritious.

Jinan: Confucius' pot is a must.

Confucius' earthen pot is similar to that in Guangzhou, but it is far from it. Its ingredients are simple-octopus, radish, tofu, green pepper and onion. The cake is made of corn flour. It's delicious and yellow. When eating, put the fish on the flat cake, with old tofu and radish, without dipping, but a little soup seeps down, which is delicious. It's a little salty and spicy, and there is an unknown feeling between the tongues. When it's cold, I feel warm after eating it.

Xining: Jiasha beef

At the first China Hangzhou Food Festival held in Hangzhou in 2000, Xining selected 3 1 1 dishes with plateau flavor, ranking first in the country in the total number of gold medals. What a surprise. Qinghai people can separate yellow and white eggs into "gold, silver and black silk cakes" (steamed eggs with seaweed), or they can wrap beef first and then fry it, and make beef with sand that is not as golden as beef.

Luoyang: Sliced pork soup.

Luoyang likes to eat a straw mat, dozens of dishes, and the soup comes down, which makes people feast. Sliced pork soup is an indispensable dish in the water mat, and it is best made of real powder in Henan gourmet old shop. It is made of lean meat as the main material and auricularia auricula, golden needle and mung bean as the auxiliary materials. Sliced meat is tender and slightly sour.