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There is a special introduction about local specialty snacks, covering the whole world.

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Special snacks of 115 cities in China

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot materials when he left. The most important thing in a fire pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of the soup base.

Just like eating Sichuan food, the spicy degree of hot pot is graded, and Yuanyang hot pot is half spicy and half not spicy, so you can choose.

Different from other chafing dishes, duck blood, tofu, tripe, mashed beef and chicken are indispensable ingredients. The price

is rich and frugal, which is equivalent to RMB 111 to thousands of yuan.

2. kaohsiung: oyster omelet

oyster omelet is a kaohsiung specialty, which is a kind of shellfish. First, stir the larvae with thread powder, then break up the eggs and fry them.

Let the eggs wrap the larvae like egg cakes.

3. Tainan: fried eel

Tainan specialty. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious, with a hint of sweetness.

4. Hong Kong: Roasted meat

Roasted meat includes roast goose, pigeon, suckling pig, barbecued pork and some brine dishes. Generally,

is marinated in secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crisp and plump, with a slightly sweet taste that Cantonese people like. Deep well roast

goose and baby pigeon in huatian are among the "time-honored brands". Guangdong people always bring suckling pigs to worship the gods on holidays, and the film

(video) also likes to cut suckling pigs for good luck. Brine dishes are relatively light, such as goose's paw (wing) in brine and duck's kidney in brine.

5. Harbin: Stewed live fish in Demoli

There is a small village called Demoli near the roadside in the suburb of Harbin. The villagers opened a snack bar on the roadside to recruit passers-by who

want to stop for dinner on the road. Stew tofu, vermicelli and carp from Wusuli River together, which is a warm old practice for villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people

said: If foreign friends don't like to eat western food and northeast dishes, we'll have to eat Molly and stew live fish.

6. Dalian: Salted fish cakes

Salted fish cakes have flowed from local rural areas into cities, and now all small restaurants and big hotels can eat them. Fish is a sea fish in autumn. There are some great fish and some yellow flowers, which are palm-long. They are salted with ginger and onion, and then they are browned in oil. The cakes are made of aged bracts

mixed with bean flour and white flour. Boil the cauldron with water and stick the cakes around it. Want to eat? Wait till you get familiar with it!

7. Meizhou: Hakka bean curd

Meizhou, a thousand-year-old city, is known as the "Hakka capital". People from the Central Plains "dressed in clothes and moved south" here, which not only brought the atmosphere of

top-grade reading, but also formed their own Hakka food culture. Deep-fry the water tofu the size of a matchbox into golden yellow, "brew" the stuffing made of pork and fish, add chopped green onion and sesame oil, and stew it in a chicken soup earthenware pot until the aroma is overflowing. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious.

8. Qiqihar: Killing pig dishes

During the Spring Festival, a family in the village killed a pig, and all the food in the lower back and legs was good. How to eat the remaining fat in the water

? There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot, boil it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the face of the big mother, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", has the same eating habits as Maoming and Yangjiang, and Zhanjiang cuisine is one of the western Guangdong cuisines, which pays attention to

refining coarse ingredients and being original. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating

Gu Mi and grass in Xinyi County, Zhanjiang. It is a hen that grows slowly or lays its first nest of eggs. Such chicken is fibrous and easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor, and a dish of sesame oil

garlic sauce is very "offensive"!

11. Yan' an: Mutton soup

There are many delicious things in Yan' an: potato wipes Ganquan tofu pancakes, and the most important thing to taste is mutton soup. Sheep

meat, mutton offal and soup cooked with seasoning are very simple. Villagers crouched together around the towel of lamb belly, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

11. Xi' an: Cold donkey meat

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on, and there is a folk saying "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in

Guanzhong Donkeys, which are famous all over the country. Fengxiang preserved donkey meat has existed since Xianfeng period in Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked < P >. Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious and delicious.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan

. The braised pork here is Wuhua Restaurant. The five-story and three-flower belly meat is steamed with rock sugar octagonal cinnamon and then fried

in a pot with lobster sauce, which is very exquisite and complicated. The cooked Maojia braised pork is golden and shiny, fat but not greasy, < P > very fragrant and delicious.

13. Guangzhou: Old fire soup

Making soup is a compulsory course for housewives in Guangzhou. There's no one in Guangzhou who doesn't like soup. No matter whether it's cooked at home or sold in restaurants, Guangzhou's old fire soup has only one purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils, < P > Red beans reduce the fire, and stewed chicken with American ginseng in winter removes the cold. If you have just arrived in Guangzhou, the taxi driver will tell you:

The water here is very hot, and pimples will grow on your face, so you need soup and herbal tea ...

14. Shunde: Chrysanthemum fish

Shunde has always been a rich place. After working, local people like to cook carefully with local products and evaluate each other. The whole

body cooking skill is quite high, and the chef transports it. Shunde

cuisine is characterized by clearness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel with top bones, the raw chrysanthemum fish is also more representative. There are also double-skin milk in daliang town, Shunde, and fish cakes in Chencun ...

15. Yanji: Dog meat hotpot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other parts of the country, it is also popular to eat fire pots and Korean dog meat hotpot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. Maybe

Yanji is too cold, so the dog meat should be supplemented with pepper. Eat it all year round, and eat it best in summer to cure colds!

16. Changchun: Three fresh plants

Chinese folks have always had the habit of tasting three fresh plants, three fresh trees and three fresh water on the day of long summer. Speaking of the three delicacies here,

refers to the fresh seasonal vegetables: amaranth, yuanmai and broad bean (or garlic sprout), which are fresh and tender when fried together. In the long

spring, radix rehmanniae has become a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

17. Jiamusi: Sauerkraut Pork Stewed Noodles

Northeastern people love stews, and there are many famous dishes to eat. What kind of stewed potatoes for geese, stewed mushrooms for chickens, and stewed noodles with pork sauerkraut

are all local dishes that are eaten in the cold weather in December.

Pickled sauerkraut from tall Chinese cabbage in Northeast China is cut into matchstick-thick silk, which helps the white leaves to be green and can't be boiled for a long time. The local potato flour is easy to cook and endure, and it's yellow and bright when it's out of the pot. It's like hanging upside down with chopsticks. Use the old soup of cook the meat and Bones when killing pigs, and add the pork and sauerkraut vermicelli stewed with stir-fried pork

meat. The delicious aroma surrounds the roof!

18. Shenyang: Sichuan hot pot

Like other cities, Sichuan hot pot is as popular in the streets of Shenyang. The taste of Sichuan hot pot is heavy and exquisite

It is not only similar to that of Northeast cuisine, but also appeals to Shenyang people's temper and tastes. Speaking of spicy food, Northeasters are also outstanding. In fact, the bosses of Sichuan Hotpot Restaurant in Shenyang feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

19. Hohhot: Mongolian BBQ

The authentic flavor of the people on horseback is roasted. When you have entered the yurt and drunk milk tea, you will receive Hada from the warm and hospitable herdsman with both hands! When you are surrounded by a bonfire and enjoying the fragrance of barbecue brought by the gentle breeze on the grassland, you will definitely think of "seeing cattle and sheep at the bottom of the wind and grass".

21. Beijing: Boiled fish

"Spicy on the head" is a famous dish in Chongqing, but now it is very popular in Beijing. It indirectly reflects

the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of boiling fish is simple: cut fresh fish into thin

slices, marinate them with salt slightly, and then boil them in water. The real taste depends on the quality of pepper, pepper raw materials and the level of boiling red oil.

21. Jilin: Dog Broth

In the North Korean Hotel in Jilin, all dog broths are stewed with fresh meat of the day, and there is no soup stock. The dog broth that comes out in this way is called clear soup. To eat dog meat, there are many tricks, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat. Don't

care what kind of dog meat you eat, a bowl of dog broth is indispensable. After reviewing this bowl of soup, I feel that the smell in the nasal cavity will make the dog meat more delicious.

22. Shenzhen: Chongqing hotpot

Shenzhen seems to be an easy city to land in, and you can find a place for any style of food. Of course, the hottest thing now is hotpot. A website called Shenzhen Yi has launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojia

Ba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot,

Japanese Hotpot ... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, and can be divided into clear soup fire pot, red soup hot pot and Yuanyang hot pot. It is known for its exquisite soup mixing, diverse raw materials, all kinds of meat and vegetables, wide adaptability, < P > unique style, lively scenes and other characteristics, so it is the hottest Pengcheng.

23. Zhuhai: Huangguyu

Sichuan people eat diced yellow pepper, and southerners call it Huangguyu. Zhuhai is a city used to eating seafood, and there are many immigrants.

There is no own cuisine, so we have to eat everywhere. This fashionable yellow bone fish is produced by Hunan cuisine.

24. Xiamen: Boiled live fish

The popularity of this dish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of exotic dishes in Xiamen caused by the sharp increase of the foreign population in this city. In 2111 alone, Xiamen, a small town with a population of only 611,111, opened nearly 31 new Sichuan restaurants. However, the

taste of boiled live fish is really good. Although the ingredients are simple and popular (grass carp), the cooking method may not be strange (boiled), but its wonderful combination of spicy

and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also is an extension of its traditional "sand tea love

knot" in the whole popular trend of Sichuan cuisine.

25. Longyan: Drunk river river

This is a classic Hakka dish, which was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.

) a few years ago, but in Longyan, even though Sichuan and Hunan cuisines have swept across the country, this drunken river river can still be called

. River river, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three yellow (mouth, feet and hair), three black (two wings, inner side and tail) and three forks (crown and two claws), but the most unique thing of this dish is wine. Only by cooking with

Hakka wine can we make a delicious chicken that is fresh, tender and fragrant.

26. Chengdu: Cuttlefish with Pickled Peppers

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

glow its second spring! 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 their dry nests

In p>2111, tasty shrimps were all over Changsha, and all restaurants and food stalls cooked tasty shrimps. However, with the recent suspension of Caolong

shrimp, the tasty snakes who debuted with it took advantage of the situation. 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: firstly, feed the ducklings with freshwater fish and shrimps or earthworms and cockroaches, and after about two months, when the ducklings' feathers first appear, 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.