Saltwater duck is still an indispensable dish for Nanjing people, but every time to apologize for adding a sentence: now the duck is getting fat. Overseas people to Nanjing, to eat the famous artemisia fried dried, Nanjing people also to "artemisia only Nanjing" and self-proclaimed. In fact, the production of artemisia more places to go, but no Nanjing people treat that fine vegetarian dishes. Nanjing people eat artemisia, a catty to pinch off 8 two, a single remaining section of clean, green and crunchy artemisia rod child tip. Fried dried incense is also "vegetarian" fried, in addition to a little oil, salt, almost no other condiments, to be the tip of the artemisia stalks and dried incense mixed with the natural fragrance, after eating the lips and cheeks extraordinarily refreshing.
Suzhou: roasted crucian carp onion
Suzhou people love to eat fish, but picky, some people do not eat carp, some people do not eat chub, only crucian carp, never heard of anyone to avoid - Suzhou children learn to say "fresh to come" this sentence, it is in the time of eating crucian carp. The only time Suzhou children learn to say "freshly caught" is when they eat crucian carp. This dish of crucian carp grilled with scallions emphasizes the freshness of the crucian carp. On the back of the crucian carp, which is dripping with reddish sauce, there are half-inch-long crispy scallions. I don't know why it's called "grilled scallions", but it's always the first place people go to eat.
Yangzhou: stewed crabmeat lion head
Yangzhou people have an unalterable preference for their own dishes and flavors. Cantonese cuisine is popular at the time, Yangzhou people also eat morning tea, but from the snacks to eat are authentic Wei Yang style, while eating and add the comment: "We Yangzhou has a long time ago morning tea." Stewed crabmeat lion's head is also said to be nearly 1,000 years old, and is still a favorite. The so-called "lion's head" is a large meatball in Yangzhou dialect, or a large meatball in Mandarin, but inside the meat there is also crab meat, crab roe, and seasonings, and underneath it, there is a pad of green cabbage, which is then stewed in a cage. In the words of Yangzhou people: "pork fat and tender, crabmeat fresh and fragrant, vegetable heart crispy, must be scooped with a spoon to eat, after eating the fragrance full of mouth, teeth and cheeks, people can not forget for a long time."
Nantong: the world's first fresh
Where there is a sea of clams on the table of the place are probably less, but only the Nantong adults and children dare to say that their own bowl is "the world's first fresh". When the cauliflower is yellow, Nantong people step on the clam carnival. Bare feet on the beach step, the clam can not hold his breath exposed head, brought home to raise two days, or boiled or burned, strange and fresh. Nantong clams are clams, unique to this area of the beach, one can weigh more than half a kilogram, nowadays few clams on the market. Often fishermen are harvesting, vendors have come to the beach and you negotiate the price, and in the distance on the high seas, Japan, South Korea's ship has long been parked there, waiting for the boat vendors deliveries to the door. Want to eat? Only go and step on it yourself.
Xuzhou: sha soup
Xuzhou cuisine is characterized as dark, sticky and spicy because it loves to put soy sauce on it, to use starch and to show that it is spicy. There is a soup made of wheat nuts, shredded chicken, shredded seaweed, shredded bamboo shoots, the flavor is extremely fresh, every time people eat two bowls. But still a variety of ingredients are mixed together, so that the soup has become a veritable porridge. sha soup, in fact, is a question - "What soup?" Because of the Chinese food is not good, so far can not walk out of Xuzhou.
Gaoyou: crispy duck
Gaoyou salted duck eggs have become the end of the year benefits sent across the country, which can be guessed how many thousands of ducks Gaoyou, and then guessed Gaoyou people proud of the whole duck feast, I believe that no one doubts that the people of Gaoyou for the perfect utilization of each part of the duck's ability. The whole duck feast is not very popular nowadays, but one of the famous dishes of the whole duck feast, the crispy duck, often appears in the banquets of the Weiyang area as the "grand finale". So the locals go to important banquets, the pocket will bring a plastic bag, to be full of wine and rice, crispy duck on the table, packaged back home.
Shanghai: fried eel paste
Foreigners to Shanghai, envied Shanghai's Western food, Shanghai people are also happy to change the pattern to the countries "authentic" Western food to guests. The thick oil and red sauce of Shanghai's local dishes gradually lost fans, only a few famous dishes still have nostalgic feelings of people attached, such as fried eel paste. Liang Shiqiu once in an article dedicated to eating eel, said fried eel paste because the eel is not big enough to make eel silk and so on and so forth. But to be able to make the "scraps" so salty and sweet, oil and not greasy, also shows the Shanghai people's shrewdness.
Hangzhou: Old Duck Casserole
When you go to Hangzhou, your Hangzhou friends will surely recommend Zhang Shengji's Old Duck Casserole to you. It is said that Zhang Sheng Ji sells more than 600 ducks a day, and when you are waiting for a table, the waiter will come over to remind you that there is no old duck casserole today. Zhang Shengji got rich because of the old duck casserole, and opened a branch on Hengshan Road in Shanghai, which made the old duck casserole popular in Shanghai as well.
Shaoxing: roasted pork with molded dried vegetables
When people go to Shaoxing, the first thing that comes to mind is the fennel beans at the Xianheng Hotel. In fact, the flavor of Shaoxing cuisine, one is mold, the other is bad. Bad things, bad chicken, bad shrimp, outsiders are not accustomed to eating, like stinky tofu. Can taste the wonderful, or moldy vegetables. Shaoxing people like to use cabbage mold, foreigners can not learn. Moldy dried vegetables roast meat, fragrant, cool, and unique chewy.
Ningbo: snow cabbage bamboo shoots soup
Must be local people to take you to the point, their own point to point can not, because you can easily ignore the name. Soup as the name suggests, there are only two things inside, snow cabbage and bamboo shoots, looks extremely refreshing. Ningbo Snow Cabbage is different from other places, the supermarket sells it with a special note "Ningbo Snow Cabbage". The snow peas and bamboo shoots at the store "Boss Lady" are especially tender. This store also sells its own production of safflower crab, crab crab, a small bottle of more than 30 yuan, more than 60 yuan, business as usual.
Jinhua: rabbit head casserole
Jinhua's ham is famous, rabbit head is the rise of the past two years. Jinhua people originally love to eat rabbit, rabbit head was not on the big seat. Happily, big stalls are popular, people's tastes are getting more and more difficult, rabbit head pot to prevail. The sophisticated Hangzhou people also began to eat rabbit head casserole, Jinhua rabbit head casserole has been recognized by the joy.
Wenzhou: braised pike crab
Wenzhou people addicted to seafood, there is a kind of blood clam, is eaten raw, its flavor is delicious, but eaters can not be avoided between the lips and teeth of the blood spots, look up some horror. Braised pike crab is not afraid of "killing" suspicion, although the name "pike", its meat is beautiful, the flavor of the fresh, not under the blood clam.
Hefei: salted duck roasted soybeans
Hefei also let the Cantonese, Hunan cuisine dominated, and Shu Wang hot pot, opened several branches are particularly hot, waiting for an hour or two to wait for the seat. Hefei local dishes, the number of salted duck roasted soybean special popular, very fragrant, which restaurants can eat. In the winter time to eat salted duck roasted soybean best, especially in their own homes, can be foggy burned for an hour or two.
Wuhu: mustard round
Wuhu has a strong Jiangnan characteristics, food, exquisite, refreshing, Phoenix food street snacks night market is very famous. In this season, steamed swordfish is just available, but the popularity of mustard cabbage dumplings is also very fast.
潮汕：卤水鹅掌
潮汕一家，潮菜好味。 Like brine goose palms, this is the most common marinade, in Guangzhou or other parts of the country are also able to eat, although sometimes feel the taste is good, but most of the time always feel that the taste is just a little bit worse, only to the Chaoshan region, in order to eat the authentic authentic marinade. Marinated goose palms are prepared with marinade, cloves, daikon, cinnamon, licorice, tangerine, aniseed, fennel, peppercorns, shagreen, rosmarinus officinalis, rose hips and other raw materials, and the stored teeth leave no trace of a thing.
Lijiang: Yak Fondue
A visit to Lijiang often makes people overlook its food - because there's so much to see. In fact, yak hotpot alone is enough to make you fall in love with Lijiang completely. Yaks live on the unpolluted plateau, and their grass-fed, tender meat is a favorite among Tibetans. In addition to yak hot pot, the Han Chinese now have no other way to taste the yak meat.
Lhasa: Raw Beef Sauce
Tibetan medicine has always been very mysterious, Lhasa to entertain VIPs must have raw beef sauce is several kinds of Tibetan medicine can be tasted with the most wonderful mix of freshly pounded raw beef. Scarlet blood color, the taste of the nose, eat the belly is warm and hot, it is said that Tibet is still a place where time is frozen, it is said that for thousands of years Tibetans like to bask in the sun at the foot of the Potala Palace, when the belly is stored in a hot, and then give the sun a sunshine of today's Tibetans are still extraordinarily self-satisfied.
Kunming: chicken stir-fried dry mushrooms
Mushrooms have always been known for their flavor, wild mushrooms are naturally even better. A chicken stir-fried dry mushrooms look maybe a little bit of its appearance, but that kind of delicious aroma to all those who have eaten are unforgettable, "very fresh can not even swallow the tongue," someone described.
Dali: Cuimei hot and sour fish
In Dali, guarding the Erhai to eat fish, can be said to be unique. The water of the Erhai Sea is made up of melting snow from the snow-capped mountains, and the water nourishes the fresh Erhai fish. When the freshly picked sour plums are still green, a dish of "sour and spicy fish with plums" is freshly prepared with green plums as the flavor and chili peppers as the main ingredient. Fruit acid and fish fish, better to maintain the taste of fish and nutrition, and Western food cooking fish popular with lemon slices of the practice of the same thing.
Zunyi: fried preserved meat folded ear root
Chinese medicine in the famous fishy grass to Guizhou to take the tender section of the rhizome to eat, but it is crisp, so the name of the "folded ear root", the folded ear root belongs to all the people of Guizhou's identity, it is said that to see if a person is authentic Guizhou, into the restaurant without saying that even point to the folded ear root of the two dishes is. It is said that in order to see whether a person is a native of Guizhou, one must order two plates of Folding Ear Root in a restaurant without saying anything. In Zunyi, "fried bacon," naturally, every seat will have, never get tired of eating a dish, the ear of raw fish and bacon, chili pepper aroma formed a strange mixture of a cold incense, a warm incense, not to go around, let a person wandering around.
Guiyang: Huajiang dog meat
In Guiyang dining street there is a strange scene, the street lined up with the dog's ass, the dog's tail is also stilted, it is said that this is the family has to do the symbol of authentic Huajiang dog meat. Huajiang native one and a half years old young earth dog was skinned and boned, the dog shape is still on the table, and then it was cut into pieces of a piece of down into the pre-stewed dog bone casserole, tender meat soup, fresh, exotic aroma. Then the diners shouted: "Sin! Then the diners shouted: "Sin!" and unceremoniously raised their chopsticks with the idea of nourishing yin and aphrodisiacs.
Anshun is a great example of how to make the best use of your time and money.
Anshun: the two pieces of rice fried ham
In Anshun and Xingyi locals will recommend you "two pieces of rice", since ancient times, farmers every year to pick the best terrier rice and glutinous rice, washing and soaking after steaming, the first pounded as mud, and then kneaded while still hot into the shape of a long square, ellipse, flat round, cooled, that is, for the two pieces of rice. The two kinds of rice are skillfully mixed together to create a crisp, flexible, and crystalline piece after slicing. If the original two pieces of rice is still like a snack, now it has been back to the real trend of the development of a special dish, and the ham fried, fragrant and not greasy and buy full.
Guilin: fried chicken
In other places, most of the chicken is used to stew soup in Guilin, the local conditions have changed to fried. Indeed, Guilin people have always loved the strong flavor of spicy and sour, a Guilin rice noodles thus sweeping the world. But "medicine is not as good as food" trend also hangs to Guilin, light chicken soup lack of people, the local restaurant to create their own red hot chili peppers and fruit vegetables diced stir-fried chicken pieces, really popular, so that the "spicy and sour way to the end of the tonic".
Changsha: taste shrimp
2000 taste shrimp frenzy in Changsha City, restaurants, stalls, none of the taste shrimp, and the main ingredient of grass lobster prices from the early years of the more than a dollar per catty rose to five or six dollars. Grass lobster is in the Lake District crazy breeding hard-shelled prawns, pinch the head and tail and then brush vigorously brush, and then add enough chili peppers, morning glory, peppercorns, star anise, fennel, cumin, garlic, ginger and other kinds of seasoning to wine stir-frying, and finally have to be boiled through. Served on the table taste shrimp red through a piece, and fragrant nose, spicy people inhale cool air but can not stop. It is said that the grass lobster teeth can gnaw the levee, so Changsha people with the hatred of pests, eat up a lot of energy.
Wuhan: cilantro dumplings
The southern pills in Wuhan, not south and north of the oil frying is called round, and cilantro dumplings in many years and lotus root dumplings, bean curd dumplings and known as the poor man's three treasures, because they look golden and crispy with the meat dumplings a unique until the mouth to see the real trick, so especially for the poor man's face. However, the association of gold and jade outside after all, so they are difficult to reach the hall of honor. Today, the material abundance of needless to say, banquets are a bit of "meat eaters," the flavor of the parsley rounds and its other vegetarian rounds of brothers in this vegan, health food trend, become a new favorite.
Tianjin: fried shrimp
As the saying goes, "eat fish and shrimp Tianjin for home", to Tianjin to eat a lot of fish and shrimp is naturally rare. Originally in Tianjin to eat seafood and seafood are mostly multiplied by live steamed and then peeled dipping sauce, but in the past two years, Tianjin people also eat out of a delicate, fried clear shrimp is one of the best representatives. This shrimp is a live shrimp over the water now peeled out of the meat sweet full, and then with the sliced cucumber in the frying pan in the clear oil frying two, after the start of the pan melon crispy shrimp fresh, color and luster attractive, refreshingly some of the cheeks of the feeling of fragrance.
Jinan: Tan Fish Head
"Tan Fish Head" in Jinan Beiyuan and Culture East only opened two branches, people accustomed to eating Lu cuisine fell into the Sichuan people's spicy temptation. The kind of difference between the usual "Chao Tian Pepper" of special chili, must be planted in special soil and altitude, picking period of only seven days a year, after picking selected altar, in a special way to store more than a year before the pot, so that the hot pot can not hit the hot pot spicy color, spicy aroma is rich, spicy and soft, spicy people like spicy, fear of spicy people are not afraid of spicy. The first thing you need to do is to get your hands on some of the most popular products in the world, and you'll be able to do it all in one place.
Qingdao: seafood small tofu
seafood with sea cucumbers, shrimp, squid and clams and other small seafood, and then with scallion tofu stir-fried into a variety of seafood small tofu, flavorful aroma is never greasy, eat on the scallion pancake on the complete. The hotel opened in the middle of a variety of old continental buildings, from the hotel windows can see the blue sea, blue sky, golden beach, who does not say Qingdao is a good place?
Yantai: Scorpion Rolling Embroidery
Yantai cuisine belongs to the Jiaodong flavor, and is famous for cooking seafood. Scorpions have also become a meal in Shandong, fried scorpion is a famous flavor of Shandong dishes, and Yantai people scorpion roll embroidered ball is to eat scorpion another masterpiece.
Texas: Texas Steak Chicken
In fact, in addition to Texas Steak Chicken is famous, watermelon is also planted for thousands of years, it is a dish that makes Texas famous, but also let the size of the chicken store across the country highly uniform signage: Texas Steak Chicken! Authentic Texas Steak Chicken, the full name of the five-spiced crispy bone steak chicken. Characterized by: five spices off the bone, meat tender flavor pure, light and elegant, taste through the bone marrow. Modeling on the two legs coiled up, claws into the chicken chamber, wings by the neck by the mouth of the intersection and out, the whole chicken was lying body, color golden, yellow through red, from afar like a duck floating in the water, the mouth of the feather plume.
Macao: Portuguese oysters
Macao gradually faded away the shadow of Portugal, the classic architecture of the world and Portuguese cuisine still remain. Portuguese food is light in flavor and small in quantity. Putting mashed potatoes on the original oysters and baking them together, the flavors of the two seep into each other, with unexpected results.
Xiangfan: kimchi tripe shredded
When the Korean kimchi, Japanese kimchi in several major cities hot buy, Xiangfan people still believe that their own kimchi is the most delicious and most appetizing. In Xiangfan, as long as there are still a few women and men at home, they can always find a few kimchi altars from under their beds. Xiangfan people generally do not eat, but tripe is an exception, the texture is soft and elastic, in any case, slightly spicy, sour kimchi tripe silk is Xiangfan a favorite appetizer.
Chengde: ten thousand words buckle meat
This is a court dish, now become a birthday dish, the method is to braised pork cut into 3.3 cm square small pieces, with a knife, one by one will be the meat from the outside and the inside, according to the square around the circle to the center of the meat block in the shape of the word "ten thousand", can not be made to separate, and then the skin down, placed in the steaming bowl, add soup, condiments, and the meat is not a good choice.
Tangshan: sauce tile fish
Hebei flavor includes three major schools, JiZhongSouth, GongYanSaiWaiPai, Jingdong coastal faction. The Jingdong faction, mainly in Tangshan, is known for cooking fresh seafood ingredients. Characterized by a wealth of raw materials, knife work is delicate, fresh taste, pay attention to the clear oil hold gravy, dishes with exquisite Tangshan porcelain containers, a unique style.
Chongqing: spicy crab
Set hot pot and seafood in one, the integration of Sichuan and Cantonese cuisine as one of the Sichuan spicy crab created by the people of Chengdu, has become the current Chongqing people's favorite. Fragrant but not stuffy, spicy but not dry, fresh and tasty. First fried with oil, bean curd, spices, etc. on the table, after the crab, each remaining ingredients plus soup, eat the crab meat before shabu-shabu, after the crab addiction, and then a hot pot addiction.