Many Hong Kong artists are crazy about it, and Aaron Kwok is rumored to have packed the hot pot ingredients back on his way out to have another good time. The most important thing about hot pot is the soup base, and there are as many kinds of soup bases as there are stores, but no one knows the ingredients and how they are made. 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 omelet

Oyster Kaohsiung specialties, is a type of shell seafood. The oysters are first stirred with thread flour, 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 fish is stir-fried, it still retains its freshness and has a light sweet flavor.

4. Hong Kong: Roasted pork

Roasted pork includes roasted goose, pigeon, suckling pig, *roasted* as well as some marinated dishes. It is usually marinated in a secret sauce for a period of time before being put into the oven to be roasted. Roasted goose and suckling pig have crispy skin, are fatty, and have a slightly sweet taste that is popular with 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. Marinated dishes are relatively light, marinated goose palms (wings), marinated duck kidneys and so on.

5. Harbin: Demoli stewed live fish

Harbin suburb * with the roadside there is a small village called Demoli, the village opened a snack bar on the roadside 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 old practice. Later, the practice of the dish spread, spread throughout the city streets. Harbin people say: 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 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 big pot of water on the boil and stick the cakes around the pot, want to eat it? Wait for it to cook!

7. Meizhou: Hakka stuffed tofu

The ancient city of Meizhou, a thousand years old, known as the "Hakka capital", the Central Plains, "clothes and crowns of the southern migration" to this place, not only brought the culture of reading all the top quality, 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. I think the Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious flavor.

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 blood sausage plus fat meat raw materials are complete. 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 restaurants added more processes and used more ingredients.

9. Zhanjiang: local chicken

Zhanjiang, 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. The good chicken appearance of the golden yellow oil, the entrance to the skin smooth meat, rich flavor, plus a dish of sesame oil and garlic sauce dipping sauce, "taste" very much!

10. Yan'an: sheep fishy soup

Yan'an delicious things to eat a lot: taro rub Ganquan tofu sub long pancakes, the most important thing to try is sheep fishy soup. Mutton, mutton with ingredients boiled soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs old folks squatting together, holding a smoking 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 the internal organs and other functions, there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong, Shaanxi Province, produces nationally renowned "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 meat soup pot and donkey meat stir-fried vegetables, adding the Sichuan cuisine and medicinal cuisine method, meat, fresh flavor.

12. Xiangtan: Mao's Braised Pork

Mao's cuisine is famous for being Chairman Mao's hometown, and Chairman Mao's Braised Pork has been praised by the Chairman. Authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised pork is selected five brisket, the five layers of three flowers of the belly meat with rock sugar, star anise and cinnamon first steamed and then fried into the pot to put edamame as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork color golden yellow oil, fat but not greasy, very fragrant and delicious.

13. Guangzhou: old fire soup

Soup is a must for Guangzhou housewives. Local Guangzhou people do not not like to drink soup, whether it is made at home or the size of the museum to sell, Guangzhou's old-fire soup is no more than a purpose - nourishing! In summer, winter melon boiled pork ribs with lentils and red beans to reduce fire, and in winter, American ginseng boiled chicken to get rid of cold. If you just arrived in Guangzhou, on the cab driver will tell you: the water here is very hot air ah, the face will grow pimples, to drink soup and eat herbal tea ......

14. Shunde: chrysanthemum sashimi

Shunde since ancient times is a place of affluence, the locals work, like to use the local products carefully prepared and taste each other, the overall cooking skills are quite high. The overall culinary skills are quite high, the chef exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "food in Shunde, the kitchen out of Fengcheng". Shunde cuisine is characterized by clear, fresh, crisp, tender and smooth. In addition to the famous fried milk and eel, the chrysanthemum sashimi is also more representative of the style. Shunde Daliang town of double skin milk, Chen Village fish cakes ......

15.Yanji: dog meat hot pot

Yanbian Korean Autonomous Prefecture, do not eat dog meat can not be. Like the rest of the country, it is popular to eat hot pot, the Korean dog meat hot pot. Specialty pot base, stewed dog meat, dog mixed dog ribs. In addition to fresh is spicy. Maybe Yanji is too cold, so the dog meat is also added chili. Eat all year round, eat in the summer is the best, to cure colds!

16. Changchun: ground three fresh

China's folk traditionally tasted on the day of summer, tree three fresh, water three fresh habit. Speaking of the ground three fresh, refers to the fresh ground vegetables: amaranth, yuan wheat and broad beans (or garlic shoots), fried together to eat is fresh and tender. In Changchun, the ground three fresh vegetables became a famous local dish. Nowadays, potatoes, eggplants and peppers are also sautéed together. This is the authentic northeastern dishes.

17. Jiamusi: Sauerkraut Pork Stew Vermicelli

Northeastern people love to eat stew, eat up the hall of fame, what goose stew potatoes, chickens stewed mushrooms, pork and sauerkraut stew Vermicelli son, but also can be the name of the game, and none of them are not cold in the waxing moon days to eat the local dishes. Northeastern high cabbage pickled sauerkraut cut into matchstalk-thin silk, gang white leaf green, long cooking not rotten. The local potato flour is easy to cook and resistant to cooking, out of the pot of yellow and white bright with chopsticks pick up is simply spring willow hanging upside down. The old broth used to cook meat and bones when killing a pig, put into the stir-fried pork stewed over the fire out of the pork and pickled vegetables vermicelli sub, delicious aroma around the ridge!

18. Shenyang: Sichuan hot pot

As in other cities, Sichuan hot pot is popular in Shenyang streets. Szechuan hot pot flavor is heavy to pay attention to the fresh and spicy not only and northeastern cuisine is similar to the strong rough, but also cast the Shenyang people temperament of the Shenyang people's tastes. Speaking of eating spicy, the Northeast is also a leader, in fact, really to Shenyang Sichuan hot pot restaurant owners feel that the right place, the warmth of the Shenyang people simply let them take this place as a second hometown.

19. Hohhot: Mongolian barbecue

The authentic flavor of the horseback nation is baked. After you have entered the yurt, drank the milk tea, hands received the hospitality of the herdsmen hands over the haida! When you gather around the campfire, enjoy the grassland breeze to send the aroma of barbecue, you will certainly remember "the wind blowing the bottom of the grass to see the cattle and sheep".

20. Beijing: Boiled Fish

The famous Chongqing dish is now popular in the capital. Indirectly reflecting the re-emergence of Sichuan cuisine in Beijing and the decline of Northeastern home cooking. Boiled fish process is simple: cut fresh fish into thin slices, slightly salted, and then blanch in boiling water. The real flavor of the key depends on the good and bad of the raw materials of pepper and chili and the level of simmering red oil.

21. Jilin: dog meat soup

In Jilin's Korean restaurant, all the dog meat soup is the day of the fresh meat stewed one day, no old soup. The dog meat soup made in this way is called clear soup. To eat dog meat, the name of more dog meat stewed tofu, dog meat dried cabbage, dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable, this bowl of soup inlet, aftertaste, feel the nasal cavity have the aroma of this dog meat will eat more and more fragrant.

22. Shenzhen: Chongqing old hot pot

Shenzhen seems to be a very easy to land in the city, what style of food can find a place, of course, now the hottest is hot pot. A website called Shenzhen Easy has launched a "hot pot" food topic. Chongqing hot pot, (fire plus Ba) son hot pot, the original flavor of ancient hot pot, Chao Thai hot pot, beef hot pot, Anhui hot pot, "Tan fish head" hot pot, Japanese hot pot ...... good a hot pot competition! Chongqing hot pot is mainly spicy and numbing, savory, sour and spicy flavors, clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is to adjust the soup is good, with a variety of raw materials, meat and vegetables can be, adapt to a wide range of unique style, the scene warm and other characteristics, and therefore the most hot Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuan people eat yellow spicy ding, the south is called yellow bone fish. Zhuhai is a city accustomed to eating seafood, and more immigrants, there is nothing of their own cuisine, had to mouth big eat four sides. This fashionable yellow bone fish, is Hunan cuisine production.

24. Xiamen: boiled live fish

The popularity of this dish in recent years at least suggests that Xiamenites, who have always had very fussy and even stubborn appetites, have recognized Sichuan cuisine, which many attribute to the dramatic increase in the city's foreign population, leading to a surge of exotic dishes in Xiamen. In 2000 alone, nearly 30 new Sichuan restaurants were opened in Xiamen, a small city of 600,000 people. But the taste of boiled live fish is really good, although the ingredients are simple and popular (grass carp), cooking method may not be peculiar (boiled), but its spicy and fresh wonderful combination of both Xiamen people to meet the fish and seafood is not easy to sustain the good taste, but also its traditional "sacha complex" in the whole Sichuan cuisine in the popularity of the extension of the trend.

25. Longyan: Drunken Hetian Chicken

This is a classic Hakka dish that was popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou, etc.) in previous years, but in Longyan, even with Szechuan and Hunan cuisines sweeping the country, this drunken Hetian chicken dish is still going strong. Hetian chicken from Changting is known as one of the world's five most famous chickens, said to be three yellow (beak, feet, hair) three black (two wings, inside, tail end) three * (crown top and two claws) famous, but the dish is the most excellent is in the wine, only with the Hakka wine brewing can be made to make a set of freshness, tenderness, aroma in the flavor of a chicken.

26. Chengdu: bubble pepper cuttlefish boy

A writer named "Mao" wrote about Sichuan seafood: Since the seafood from the Sichuan cuisine, it seems to glow its second spring! One of the iron examples is the bubble pepper cuttlefish boy. This dish all * Sichuan bubble pepper (bullet pepper), to choose the color of bright red, large body meat thick pepper, bubble also need to be just right. The dish is clear red and white, pleasing to the eye! The flavor of the pickled pepper is all inside the cuttlefish boy, with a little back to the sweet taste.

27. Yibin: yellow hot ding fish hot pot

The yellow hot ding on the Yangtze River, is "Ba Shi yellow hot ding". What do you mean by "Ba Shi"? This is the Sichuan dialect, is too good to be true. In Yibin to make the yellow hot ding is not braised or steamed, but more Szechuan food, yellow hot ding fish hot pot, tender meat, incomparable.

28. Changsha: dry nest with skin snake

2000 taste shrimp in the whole Changsha city frenzy, restaurants, stalls, none do not taste shrimp, and with the recent grass lobster out of gear, with its debut with the taste of the snake on the way to the upper hand. Flavor snake and flavor shrimp have the same taste, the snake chopped into strips with Hunan's special spicy sauce, dashi, sesame leaves, green and red bell peppers, green onions, ginger, MSG, a stew fierce simmering. Stir-fried over high heat and then simmered over sub-fire, flavored. Drizzled juice on the plate, the fat snake section has been soaked to the body red, snake meat tight, silky transparent oil, along the texture of the bite, elastic snake meat in the tongue gradually into the aroma, the kind of subsequent perceived spicy, spicy people sucked in the cool air but also can not stop.

29. Haikou: sand nest Wenchang chicken

Named Hainan "four famous dishes" of the first Wenchang chicken produced in Wenchang City, Hainan and named, weighing about 1.5 kilograms or so, the traditional way of eating is the white chopped, the best representation of the Wenchang chicken fresh and tender original flavor. At the same time with chicken oil and chicken soup cooked rice, commonly known as "chicken rice". Hainanese people say "eat chicken rice" that includes white chopped chicken. In the national casserole a hot under the influence of Hainan's Wenchang chicken also have casserole trend.

30. Sanya: Red Curry Golden Melon Gaji duck

Gaji duck, commonly known as the "duck", is the Qiong overseas Chinese introduced from abroad in the early years of the good breed of ducks, ducks, ducks, the method of raising special attention: first of all, the ducklings are fed to small freshwater fish and shrimp, or earthworms, cockroaches, about two months after the ducklings on the feathers, and then a small circle to raise! The first two months later, the ducklings feathers on the first time, and then a small circle to narrow the scope of its activities, and rice, rice and oak mixed and pinched into small clumps of filler, 20 days after the growth of meat ducks. Its characteristics are, duck meat is fat, skin white, smooth and crispy, between the skin and meat sandwiched between a thin layer of fat, especially sweet. The red curry and golden gourd make it even more colorful and fragrant.

31. Nanchang: quinoa fried bacon

The grass of Poyang Lake, the treasure of the people of Nanchang--this is the dish. Nanchang and Jiujiang two big cities join hands to make this dish is not expensive, but it is the love of Jiangxi people, as soon as there is a chance to point to foreign friends and people who have left Jiangxi for too long to eat. Quinoa is a kind of water plant unique to Poyang Lake area, which is considered by Chinese medicine to be sweet in flavor, flat in nature and slightly poisonous, which can clear heat, benefit dampness and kill worms. Quinoa take its young stem and bacon stir fry, add some chives in order to "set off" quinoa's "original flavor". The end is bacon salty and soft, quinoa crisp and sweet. Hunan cuisine also has this dish, but take quinoa root fried, and land quinoa is not crispy.

32. Ganzhou: Gannan small fried fish

Many people accidentally Gannan small fried fish said Gannan fried small fish, big fallacy. "Fish cakes, fish dumplings and fried fish are known as the "three fish" of Ganzhou. Gannan small fried fish is the Ming Dynasty Ling cooks first local flavor dishes, eat to today is still popular. It is named because it is fried fish with small wine (Ganzhou used to call vinegar as small wine). Small fried fish selection of fresh grass carp, remove the head and tail of the fish, batch into blocks, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooking and become. The color is golden, the taste is fresh and tender, and the aroma is slightly vinegary.

33. Pingxiang: Spicy Fried Lavender

"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of the relationship between neighboring Hunan, Pingxiang people in eating spicy on the brake is fierce, it is said that even the steamed egg to put chili powder. Chili fried lavender is a typical spicy dish, but the spicy flavor complement to the lavender meat, so that the lavender aroma of the more hearty and strong.

34. Ji'an: Jinggangshan Smoked Bamboo Shoots with Roasted Pork

Eight hundred miles of Jinggang is an ocean of bamboo, and different varieties of bamboo shoots are easy to make into dried bamboo shoots. Cooked bamboo shoots with charcoal baking dry, because of the dark brown, called smoke bamboo shoots. When meat is roasted with it, the meat tastes sweet while the bamboo shoots have a long flavor.

35. Anshun: fried bait block

Bait block burned, boiled, fried, brined, steamed, fried can be, fried bait block most bait block style. The bait cut into small slices of inch square, plus ham slices, sour pickles, onions, leeks, pea tips fried, poured with sweet and salty soy sauce, mixed with a little oil pepper, eating sweet and thick, salty and spicy mellow, colorful, strong as oil painting.

36. Yinchuan: snowflake mutton

Snowflake mutton has always been known for its fishy and thick taste of mutton to create one of the most romantic and light associations. This dish to cooked white mutton slices peeled and patted loose, cut into dominoes block and add ingredients stained. And then with fresh milk, egg white mixed into the chicken, Mandarin fish meat fine velvet, into a small cage drawer steamed through the lily powder sprinkled on the complex process is far from over, will be pumping foamy egg whites were scooped on the steamed lamb is shaped like snowflakes on the origin of the ice and jade. Sit on the spoon on the fire, and then layers of ingredients, thickening, and finally drizzled into the chicken (duck) oil, a modeling bright, soft and tender in the mouth, such as snowflakes that melted "snowflake lamb" which is finally accomplished. The exquisite work is really some of the flavor of the Jafu eggplant.

37. Liuzhou: screw chicken

Can enter the twenty-four seat bottom of the Jin-style Full House, become a flavor of the 24 dishes on the surface, screw chicken is indeed extraordinary. In fact, the market price of this egg-laying chicken is not expensive.

38. Luzhou: fish head hot pot

Sichuan hot pot originated in the confluence of the Yangtze River and the Tuojiang River in the southern Sichuan town of Luzhou, where the hot pot industry is booming, creating a number of brand-name hot pot restaurant. Fish head hot pot has the Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, homemade spicy, fresh but not dry fire, the South Sichuan flavor is prominent.

39. Dunhuang: double tower fish

Dunhuang food style by the grassland nomads have a greater impact, "roasted sheep" is the city of all restaurants, hotels must have a dish. But the "Anxi three" - drink lockyang wine, taste Guazhou melon, eat double tower fish, is Anxi is also the source of Dunhuang food culture flow. Lock Yang wine to medicine to strengthen the essence of Yang, Guazhou (i.e. Dunhuang) out of the honeydew melon has a history of more than 3,000 years. King Mu of Zhou feasted on the Queen Mother of the West and the lords that is Guazhou honeydew melon; double towers of freshwater fish meat fat tender and refreshing, for today's Dunhuang "Han Dynasty", "Sheng Tang Dynasty meteorology", "Dunhuang new scene", "City eating" in the four major food series to keep the menu.

40. Quanzhou: ginger duck

Quanzhou people greedy, the old city food street, ** ginger duck is very popular. Quanzhou people "make up for the winter" to buy chicken, duck, shrimp and crab, to make it easier to buy ready-made ginger duck. Quanzhou ginger duck from ** and Xiamen, respectively, is a culinary masterpiece of Fujian cuisine. Ginger duck has a salty, light, spicy three flavors production, the practice is fierce fire open, warm fire stew, tonic under the pot to turn over three times, start the pot of oil and not greasy, the taste is unique, the flow of fragrance overflowing color.

41. Pengzhou: nine feet board duck

Pengzhou goose and duck neck are particularly long, stretching all over western Sichuan, the entire plains are drooling. Pengzhou is a city in the suburbs of Chengdu has a tradition of raising ducks, nine feet of the town is Pengzhou's small poultry distribution center, farmers will be a freshly slaughtered geese, ducks loaded on the car, shipped to Chengdu, Chengdu people eat "nine feet of fresh goose intestines hot pot" is addictive. The most "evergreen" is also nine feet of duck, it has been the Sichuan famous "duck" level of food.