Anhui more

Bagongshan tofu 1/6

Phoenix tail three balls 1/ 6

Bagongshan snowy moon silver ball 1/6

Fengyang stuffed tofu 1/6

Huaiyuan pomegranate 1/6

Beijing more

Aiwowo 1/111. 13

white soup chop suey 1/13

Fujian more

Baoyu fish lip 1/14

Dahu fish 1/ 14

fuding city flavor snack 1/14

Fuding taro 1/14

Citrus 1/14

Gansu. 15

1/15

1/ 15

1/15

1/17

1/17

1/17

1/17

1/17

traditional rice in Chaoshan. 18

bean curd 1/18

drinking snails from Guilin, Guangxi 1/ 18

Lipu taro from Guilin, Guangxi 1/18

Sanhua wine from Guilin, Guangxi 1/18

Guangzhou more

Guangzhou snacks-diarrhea 1/17

. 17

Guangzhou Snacks-Niuwan Powder 1/17

Guizhou More

Colorful Babao Glutinous Rice 1/18

Zunyi Bean Flower Noodles 1/ 18

Dushan Hydrochloric Acid Dishes 1/18

Zhenning Buyi Dog Meat 1/18. 19

Hainan Sanchi 1/19

Baoluo Powder 1/19

Hainan Powder 1/ 19

Hainan Hotpot 1/19

Hangzhou More

Crystal Silver Chrysanthemum Cake 1/19

Hebei More

Baoding House Three Treasures 1. 19

Chili 1/19

Li Liangui bacon pancake 1/19

Henan More

Daokou roast chicken 1/ 19

Red, white, purple and yellow Chili 1/19

Huangchuan specialty food 1/19

Lingbao flavor snack 1/19

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Steamed white fish 1/19

Assorted frog oil 1/ 19

Xiaoxiao Huoshao 1/19

Xinxing Garden Steamed Dumplings 1/19

Heilongjiang More

Knitted Crisp 1/21

Hericium erinaceus 1/19. 19

Hubei more

Jingchu fish mat 1/21

mian yang steamed pork 1/ 21

mian yang steamed tofu balls 1/21

Shashi sweet garlic 1/21

Wuchang fish 1/21

Hunan more

Dong 'an. 21

Xiangxi vegetable tofu 1/21

Xiangxi pepper 1/21

Jiangsu More

Yancheng flavor snacks 1/ 21

Jade Shaomai 1/21

Gaoyou salted duck eggs 1/21

Gaoyou crab roe meat buns 1/21

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Lushan stone ear 1/21

Lushan stone chicken 1/ 21

Lushan stone fish 1/21

Lushan cloud tea 1/21

Liaoning more

Changchun hoofed silk 1/21

Majia steamed dumplings 1/21

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More in Inner Mongolia

Nostoc flagelliforme 1/21

Yogurt 1/21

Knife cutting (Inner Mongolia) 1/ 21

Moon cakes with paste in the Lama Temple (Inner Mongolia) 1/21

Hada cake 1/21

Nanjing More

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Guyuan snacks 1/21

Weining snacks 1/ 21

Yinchuan Wuzhong snacks 1/21

Ten bowls of Muslim banquet 1/21

Qinghai More

Amdo noodles 1/21

Steamed beef tendon 1/21. 21

mutton fried noodles 1/21

Shandong more

Zhoucun crisp sesame seed cake 1/21

Dezhou paji 1/ 21

Shandong tuchi 1/21

Yucheng paji 1/21

Zhanhua Dongzao 1/21 < 21

deshengyuan "brain" 1/21

bean curd 1/ 21

Jinnan fermented vegetable 1/21

Shaanxi more

Pucheng rafter steamed buns 1/21

Weinan steamed buns 1/21

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Shanghai more

light and tasty-really like white-cut mutton 1/21

snacks in the Old Town God Temple Shopping Mall 1/ 21

Three main items of Shanghai snacks 1/21

Fengjing Dingti 1/21

Anchovies 1/21

. 21

Lotus-velvet layer-by-layer crisp 1/21

Rose Cool Ciba 1/ 21

Taiwan Province More

Ajiabozai champion cake 1/21

Taiwan Province snacks are colorful 1/21

Argo goose 1/21

. 21

Tianjin more

The famous Tianjin Goubuli steamed stuffed bun has been famous for a long time 1/21

Onion fish 1/ 21

Erduoyan Fried Cake 1/21

Guifaxiang Assorted Twist 1/21

Jinmen Shida Crisp 1/. 21

Tibetan blood sausage 1/21

Tibetan crisp cheese cake 1/ 21

Amdo noodles 1/21

Hong Kong more

chicken feet 1/21

Chinese caterpillar fungus pigeon 1/21

hot corn whirlwind 1. 21

Xinjiang More

Grilled Naan 1/21

Rice intestines and noodles and lungs 1/ 21

Hand-grabbed mutton 1/21

Lamb 1/21

Thin paper bags and roasted buns 1/21

Zhejiang More

. 21

Jinhua dried vegetable shortcake 1/ 21

Jinhua ham

A complete collection of local special snacks

1. Taipei: Yuanyang hot pot

2. Kaohsiung: oyster omelet

3. Tainan: fried eel

4. Hong Kong: roasted meat

5. Harbin: stewed live fish in Demoli

6. Mixed donkey meat

12. Xiangtan: Maojia braised pork

13. Guangzhou: Laohuo soup

14. Shunde: raw chrysanthemum fish

15. Yanji: dog meat hotpot

16. Changchun: Disanxian

17. Jiamusi: stewed pork vermicelli with sauerkraut

23. Zhuhai: yellow croaker

24. Xiamen: boiled live fish

25. Longyan: drunken river river

26. Chengdu: cuttlefish with pickled peppers

An author named "Mao Liao" wrote about Sichuan-style seafood in this way: since it defected from Sichuan cuisine, it seems to glow

. An iron example is cuttlefish with pickled peppers. This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to

choose sea pepper with bright red color, big body and thick meat, you should also soak it just right. The dishes are red and white, which is pleasing to the eye! The

taste of pickled peppers is all in cuttlefish larvae, with a little sweet taste.

27. Yibin: Hot pot with diced fish with yellow peppers

The diced yellow peppers along the Yangtze River are "Bashi diced yellow peppers". What do you mean "Bashi"? This is Sichuan dialect, which means too good to be better. The diced yellow chilli cooked in Yibin is not braised or steamed, but mostly eaten in Sichuan cuisine. The diced yellow chilli fish is cooked in a pot with fire < P >, and the meat is tender and incomparable.

28. Changsha: Snakes with Skin in the Dry Nest

In p>2111, tasty shrimps were all over Changsha, and all restaurants and food stalls cooked tasty shrimps. With the recent suspension of the grass dragon

shrimp, the tasty snakes who debuted with it gained the upper hand. The taste snake and the taste shrimp have the same effect.

Chopping the snake into strips is also a stew with Hunan's specialty hot sauce, aniseed, fragrant leaves, green and red pepper and onion, ginger and monosodium glutamate. After frying with large fire, it is simmered thoroughly and tasted with small fire. After being drenched with juice and placed on the plate, the fat snake section has been soaked in red and bright, and the snake meat is < P > tight, with a transparent luster. When you bite along the texture, the elastic snake meat gradually turns into a fragrant < P > gas between your tongue, and the spicy smell that you feel later is so hot that you can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, which is known as the first of the "four famous dishes" in Hainan, is named after it was produced in Wenchang City, Hainan Province, weighing about 1.5 kg left

right. The traditional way of eating Wenchang Chicken is to chop it in white, which best reflects its original flavor of delicacy, tenderness and smoothness. At the same time,

rice cooked with chicken oil and chicken soup is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiled chicken. Under the shadow of a hot casserole all over the country, Wenchang chicken in Hainan also has the trend of casserole.

31. Sanya: Red Curry Golden Melon Plus Duck

Plus Duck, commonly known as Muscovy Duck, is an excellent breed of duck introduced from abroad by overseas Chinese of Qiong nationality in the early years. The duck breeding method is especially

research: first, feed the ducklings with fresh water fish and shrimp or earthworms and cockroaches, and after about two months, when the ducklings' feathers first come up, they will be kept in small circles. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and meat, which is particularly sweet. Add red coffee

jelly and melon to make it more vivid and fragrant.

31. Nanchang: Fried bacon with Artemisia selengensis

The grass in Poyang Lake is the treasure of Nanchang people-this is the dish. This

dish made by Nanchang and Jiujiang is not expensive, but it is a favorite of Jiangxi people. I will order it for foreign friends and people who have been away from Jiangxi for too long whenever I have the chance.

Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Chinese medicine believes that it is sweet in taste, mild in nature and slightly toxic, and can clear away heat, promote diuresis and kill

insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty, fragrant and soft, and Artemisia selengensis is crisp, tender and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and the Artemisia selengensis on the land is not crispy enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally refer to Gannan small fried fish as Gannan fried fish, which is a big mistake. "Fish cake", "fish dumplings" and "stir-fried

fish" are collectively called "three fish" in Ganzhou. Gannan small fried fish is a local flavor dish pioneered by Ling Chu in Ming Dynasty, and it is still popular today. It is named because it is a small wine (Ganzhou used to call vinegar a small wine) to fry fish. The small fry fish is made of fresh grass carp, with the tail of fish head

removed, cut into blocks, and cooked with ginger, scallion, red pepper, wine (vinegar), soy sauce and water wine.

golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: Stir-fried and smoked meat with spicy seeds

"Jiangxi people are not afraid of spicy food", and the spicy food is in Pingxiang. Because of its proximity to Hunan, Pingxiang people are very fierce in eating spicy food. < P > It is said that even steamed eggs should be put with minced pepper. Chili pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to the bacon, which < P > makes the aroma of bacon more hearty and strong.

34. Ji 'an: The Jinggang Mountain burns meat with smoked bamboo shoots

The 811-mile Jinggang Mountain is a sea of bamboo, and different kinds of bamboo shoots are easy to make into dried bamboo shoots. Bake the cooked bamboo shoots dry with charcoal fire.

Because they are dark brown, they are called black smoke bamboo shoots. With its roast meat, the meat tastes sweet, while the bamboo shoots taste long.

35. Anshun: Fried bait blocks

The bait blocks can be roasted, boiled, fried, marinated, steamed and fried, and the fried bait blocks show the charm of the bait blocks. Cut the bait into small thin

slices, add ham slices, pickled vegetable powder, green onions, leeks and pea tips, pour in sweet and salty soy sauce, and mix with a little spicy pepper, which tastes sweet and strong, salty and mellow, rich in color and strong as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake Mutton creates the most romantic and light association for mutton which has always been famous for its fishy smell. This dish is made of cooked white

mutton slices, peeled and patted loosely, cut into domino pieces, and soaked evenly with ingredients. Then, fresh milk and egg whites were mixed into the

fine minced chicken and mandarin fish meat, and then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and it is the origin that the whipped and bubbly eggs

were scooped on the steamed mutton pieces that looked like snowflakes. Sit with a spoon and get angry, and then