1. Taipei: mandarin duck hot pot Many Hong Kong artists are crazy about it, and it is rumored that Aaron Kwok packed back the hot pot ingredients on his way out to have another good time. The most important thing about hot pot is the soup base, there are as many stores as there are soup bases, but no one knows the ingredients and methods of making the soup base. As with Sichuan cuisine, hot pots are graded in terms of spiciness, and mandarin duck hot pots are half spicy and half not, so you can choose what you want. Unlike other hot pots, the indispensable ingredient is duck blood, as well as tofu, tripe, beef, and chicken. Prices range from 100 yuan to thousands of yuan.

2. Kaohsiung: oyster omelette Oyster Kaohsiung specialty, is a kind of shell seafood. The oysters are first stirred with thread powder, then the eggs are beaten and fried in oil so that the eggs wrap around the oysters, like an egg pancake.

3. Tainan: Fried Eel Tainan specialty. The spices are sugar, salt, and Jiu Wang, although the practice of stir-frying, but the fish can still maintain the freshness, but also with a light sweet flavor.

4. Hong Kong: Barbecued pork Barbecued pork includes roast goose, pigeon, suckling pig, barbecued pork and some marinated dishes. It is usually marinated in a secret sauce for a period of time before being put into the oven to bake. Roast goose and suckling pig have crispy skin, fat, and a slightly sweet taste that is loved by Cantonese people. Sham Tseng Roasted Goose and Huatian Suckling Pigeon are among the "old favorites". Cantonese people bring suckling pig with them to pay homage to the gods during Chinese New Year, and they also like to cut the suckling pig for the opening of a movie for good luck. The marinade dishes are relatively light, marinade goose palms (wings), marinade duck kidneys and so on.

5. Harbin: Demoli stewed live fish on the outskirts of Harbin by the side of the road there is a small village called Demoli, the village opened a snack bar on the side of the road to entertain passers-by on the road to stop and eat. The tofu, wide vermicelli and carp from the Ussuri River are stewed together and eaten is the old practice of the townspeople to eat a hot. Later, the practice of the dish spread, spread throughout the city streets. Harbin people said: if foreign friends do not like to eat Western and Northeast cuisine, we eat Moli stewed live fish to go.

6. Dalian: salted fish cakes Salted fish cakes from the local countryside into the city, and now all the small halls of the big restaurants to eat on. Fish is the fall of the sea fish, there are stick fish and yellow flowers, palm length, put the ginger and green onion salt pickle, pickled with oil fried brown. The cakes are made of aged grain flour mixed with bean flour and white flour. Put a large pot of water on the boil, the cakes stick around the pot, want to eat ah? I'm not sure if you want to eat it, but I'm going to wait for it to cook!

7. Meizhou: Hakka stuffed tofu Thousands of years old city of Meizhou, known as "Hakka", the Central Plains people "clothes and crowns southward migration" to here, not only brought the reading are the top of the culture, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu deep-fried to a golden brown, pork and fish made of stuffing "stuffed" into it, put in chopped green onions, sesame oil, served in a chicken soup casserole stew until the aroma overflows. Wanted to come to the Hakka people in Meizhou a moment without wheat can be wrapped dumplings, only to create such a delicious.

8. Qiqihar: kill pig dishes New Year's Eve, a family in the village killed a pig, which is the back of the waist and legs of the good stuff, the rest of the fat under the water how to eat? This has a pig killing dishes: home pickled sauerkraut made of blood sausage plus fat meat raw materials on the Qiqihar. To eat the big fat meat can not be greasy, to cut into slices and put into the pot boiled in the oil, and then and sauerkraut, blood sausage stew together. In the countryside, the stove fire reflecting the face of the mother, the pot put ginger and garlic stew cooked gurgling, gurgling. When this pig-killing dish spread to the city, the city restaurant added more processes, with enough material.

9. Zhanjiang: local chicken Zhanjiang was formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang dishes are among the western Cantonese cuisine, pay attention to the crude material refined, original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Xinyi County, Zhanjiang, eating rice and grass grew up in the farmland chicken, is slow-growing or laying the first litter of eggs small hens, such chicken meat fiber firm, easy to accumulate nutrients. Do a good job of the chicken appearance of the golden yellow oil, the entrance to the skin smooth meat, rich flavor, coupled with a dish of sesame oil and garlic dip, "taste" very much!

10. Yan'an: sheep fishy soup Yan'an delicious things to eat a lot: taro rubbing Ganquan tofu sub-long pancakes, the most important thing to try is sheep fishy soup. Mutton, mutton plus ingredients boiled soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs old folks squatting together, holding a hot sheep soup, in the four seasons the average temperature is only 9 degrees Celsius in Yan'an, this winter is not too cold.11. Xi'an: cold donkey meat donkey meat has a tonic blood, benefit internal organs and other functions, there is "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong in Shaanxi Province produces the nationally famous "Guanzhong donkey". Since the Qing Dynasty since the Xianfeng years have Fengxiang preserved donkey meat, donkey meat in ancient times, only raw and cooked two ways to eat, and now more donkey soup pot and donkey stir-fry vegetables, adding the Sichuan cuisine and medicinal cuisine method, meat, fresh flavor.