Taiyuan's restaurants are dominated by Cantonese, Sichuan, Beijing and Lu cuisine, and the local cuisine seems to be all about noodle snacks. Pork in oil is also a bit of a noodle snack, but it's really a popular traditional local dish. Choose the best meat, cut into thin slices, outside a thin layer of dipping eggs hooked into the gravy, in the oil boiled for a while, fish out, stir-fried, any restaurant will do, do out of the flavor is not very different. Although the name makes people suspicious, the flavor is fragrant and not greasy, worth a try.

Nanjing: tarragon fried dried

Salt water duck is still an indispensable dish for Nanjing guests, 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 aroma, after eating the lips and cheeks exceptionally 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, quasi in the 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 "roasted scallions," but it's always the first place people go to eat.

Wuxi: Meat bones

Wuxi's chicken is no longer eaten, but meat bones are a big hit. Wuxi people love sweet and sour food, and the flavor of meat bones is reminiscent of sweet and sour pork, but the meat on top of the bones is fluffier, thicker, and more moderately sweet and sour, and even the bones are crispy enough to bite into. A few years ago, meat bones were vacuum-packed, and it's common to see people at train stations carrying eight or ten boxes to their cars.

Yangzhou: Stewed lion's head with crabmeat

Yangzhou people have an unalterable preference for their own family's dishes and flavors. While Cantonese cuisine is popular, Yangzhouers also have morning tea, but from the dim sum to the way they eat it, it's all authentic Weiyang style, adding the comment, "We had morning tea in Yangzhou a long time ago," as they eat. 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, "the pork is fat and tender, the crabmeat is fresh and fragrant, and the vegetable heart is crispy, which must be scooped up with a spoon and eaten, and after eating it, the fragrance fills the mouth and leaves a fragrance on the teeth and cheeks, which makes people can't forget it for a long time."

Nantong: the world's first fresh

Wherever there is a sea of clams on the table, but only 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? The only way to do that is to step on it yourself.

Xuzhou: sha soup

Xuzhou cuisine is characterized as dark, sticky and spicy because of its love of soy sauce, starch and showing its appetite for spice. There is a soup made of wheat kernels, shredded chicken, shredded kelp, 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 a year-end benefit sent across the country, which can be guessed how many thousands of ducks in Gaoyou, and then guessed Gaoyou people are proud of the whole duck feast, I believe that no one doubts that the Gaoyou people for the perfect use of every 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 burnt

Foreigners to Shanghai, envied Shanghai's Western food, Shanghai people are also happy to change the pattern of the countries "authentic" Western food to guests. The Shanghai local dishes have gradually lost their fans, and only a few famous dishes still make people with nostalgic feelings attached, such as fried eel burnt. Liang Shiqiu once in an article dedicated to eating eel, said fried eel burnt because 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, oily and not greasy, also shows the Shanghai people's shrewdness and patience.

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 a branch was opened on Hengshan Road in Shanghai, which made the old duck casserole popular in Shanghai as well.

Shaoxing: roast pork with moldy dried vegetables

The first thing that comes to mind when you go to Shaoxing is the fennel beans at the Xianheng Hotel. In fact, the flavor of Shaoxing cuisine, one is mold, two 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. The moldy dried vegetables roast meat, fragrant, cool, and a unique chewy feeling.

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 casserole 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 worried about "killing" suspicion, although the name "pike", its meat is beautiful, the flavor of the fresh, not under the blood clam.

Hefei: salted duck roasted soy beans

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 is the best, especially in their own home, 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.

Chaoshan: marinated goose palms

Chaoshan is a family with good taste in Chaozhou cuisine. Like brine goose palm, the most common lo mei, in Guangzhou or other parts of the country are also available, 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, you can eat the authentic authentic lo mei. Marinated goose palms to marinade, cloves, daikon, cinnamon, licorice, Chenpi, aniseed, fennel, pepper, sand ginger, rosmarinus officinalis, rose hips and other raw materials formulated to store the teeth to stay fragrant without a thing.

Tengchong: big rescue

The so-called big rescue that fried bait, which alludes to the early Qing Dynasty Wu Sangui rate of the Qing army to play Kunming, the Ming Dynasty Yongli Emperor's small court all the way to Tengchong, starving, the locals fried a plate of bait to send on. The emperor even praised: "fried bait block saved my big drive." Fried bait block thus renamed. Tengchong bait block fine glutinous, white, tendons, cut into diamond-shaped slices, plus fresh pork slices, ham slices, pickled vegetables, green onions, spinach, tomatoes, diced, bad chili, eggs, etc., stir-fried, but also add a small amount of broth simmering soft, and then seasoned with sauces, and finally a bowl of sour soup, on the table. Today in Yunnan as the pillar industry of tourism, there are allusions to the origin of the dish naturally hot fast, and rice food with sour soup refreshing, appetizing and good for digestion, "big rescue" so sit in the position of the popular children's dishes.

Yongzhou: fried blood duck

"Fried blood duck" at first listen to always pull up the ambiguous unpleasant senses, also looks purple burnt paste, but, in the eyes of the people who will eat duck, duck blood is to clear the fire and defeat the poison of a great treasure. Yongzhou people naturally eat duck, so they picked the most raw and fresh duck a knife into the neck, so that the duck blood flowed into the bowl of wine. Duck hair removal, disemboweled and cut into pieces, and then with ginger, dried red pepper, garlic cloves together into the frying pan stir fry, and then add fresh soup stew until almost dry, and finally the whole duck blood dripping on the duck pieces, dripping while frying, and then add the ingredients to the pot. Duck blood is smooth, duck meat is exceptionally tender, good at eating duck is no better than this.

Kunming: chicken stir-fried dry mushrooms

Mushrooms have always been known for their flavor, and the freshness of wild mushrooms is naturally even better. Right now, tired of eating big fish and meat Kunming people, the geographical location of the unique Kunming people, has always been in harmony with nature *** place known Kunming people and conditions to facilitate the fascination of the wild mushrooms (in the Kunming four around the wild mushrooms to maintain the momentum of inexhaustible). A chicken stir-fried dry mushrooms may look a bit unimpressive, but that kind of delicious aroma of the people who have eaten them are unforgettable, "very fresh can not even swallow the tongue," someone described.

Dali: Cui Mei hot and sour fish

Dali in 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, which in turn nourishes the fresh and tender Erhai fish. When the freshly picked sour plums are still green, a dish of "sour and spicy fish with plums" with chili peppers as the main ingredient will be freshly cooked. The acidity of the fruit is a good way to harmonize the fish, better maintain the taste and nutrition of the fish, and the western food cooking fish is popular with lemon slices of the practice of the same thing.

Zunyi: fried preserved meat

Chinese medicine in the famous fishy grass to Guizhou to take the tender section of the rhizome to eat, but it is crisp and so the name of the "folded ear root", folded ear root is part of the logo of all the people of Guizhou, it is said to see whether a person is authentic Guizhou, into the restaurant without saying that even ordered two plates of folded ear root is it. In Zunyi, "fried bacon," naturally, every seat will have, never get tired of eating a dish, the ear of raw fish fish and bacon, chili pepper aroma formed a strange mixture of a cold fragrance, a warm fragrance, not to go around, let a person wandering around.

Kairi: sour soup fish

The new eight dishes were added to the original unknown Guizhou cuisine, and Guizhou cuisine is so strange and stubborn first push its acid, for often loss of appetite for modern people, all kinds of appetizing acid is tempting to listen to. Kaili sour soup fish acid is a great deal of attention, generally the first to add the specialty groove chili pepper and many local nutritional value of Chinese herbs, through the tomato acid cooking out of the natural sour soup, and then the cleaning of the live fish in the pot. A data shows: Kerry local residents longevity population in the country's first, the nutritional value of the sour soup fish has been excellent evidence, sour soup fish from now on closely with the people's thoughts of a long and healthy life invincible.

Guilin: stir-fried chicken

The chicken, which is mostly used in stews elsewhere, has been stir-fried in Guilin to suit local conditions. 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 food hall to create their own red hot chili peppers and fruits and vegetables stir-fried chicken pieces, really popular, so that "in a sour and spicy way to the end of the tonic," said.

Yangshuo: Beer Fish

Yangshuo beer fish is the culmination of recent Cantonese and Sichuan influences on Gui cuisine, but the locals say there are only two tricks of the trade: cooking it in Yangshuo, and serving it with fresh Li River carp (a kind of self-congratulation that comes from living in a place where the mountains and waters are clear).

Changsha: taste shrimp

2000 taste shrimp frenzy in Changsha City, every restaurant, stalls, none of the taste shrimp, and the main ingredient, grass lobster prices from the early years of more than a dollar per catty exploded to five or six dollars. Grass lobster is in the lake area 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 sucked cool air but can not stop. It is said that the grass lobster's teeth are so good that it can gnaw its way through the levees, so Changsha people, with a hatred of pests, eat it with extra vigor

Wuhan: Cilantro rounds

Southern pills are called rounds in Wuhan, which is not south or north, when they are deep-fried in oil, and cilantro rounds have been known for many years as the poor man's three treasures with lotus-root rounds and bean-curd rounds, as they look golden and crispy and are unlike meat rounds. Until the mouth to see the real trick, so especially to the poor face. But after all, the association of gold and jade outside make them difficult to reach the hall of honor. Today, material abundance needless to say, banquets are a bit of "meat eaters," the flavor of the parsley dumplings and its other vegetarian dumplings brothers in this with the trend of vegetarian, health food, become a new favorite.

Korla: Roasted Fish

Roasted fish is one of the most common ways to eat, but in Korla, roasted fish is also different, the fish is Bosten Lake, fresh, fat and sweet fish, the water is Bosten Lake, a thousand years of the snowy mountains melted into the pure snow water, the fish casually put on a small wooden stick turning turn turn the barbecue, only brushed with cumin, salt and ghee, and slowly on the aroma of the four overflowing. Xinjiang is famous for its roasted whole sheep, but Korla's grilled fish is certainly a more refreshing and flavorful option.

Shinyang: three steamed dishes

The phrase "steamed dishes are the most nutritious" is now well known, and the "three steamed dishes" have been revitalized in a wave of "scientific eating". "The so-called three steamed, that is, steamed meat. The so-called three steamed, namely steamed meat, steamed fish, steamed vegetables (you can choose from dozens of greens, amaranth, taro, bean curd, pumpkin, radish, with artemisia, lotus root, etc.), quite in line with the meat and vegetable nutritional balance. This dish is also known as Shinyang Vermicelli Steaming, steamed vegetables are wrapped in pounded fine rice flour, the original fragrance of the dish with the fragrance of rice, a long aftertaste.

Jinan/Tan Fish Head

Tan Fish Head opened two branches in Jinan's Beiyuan and Wendong districts, where people accustomed to Shandong cuisine fell into the temptation of Sichuan's spicy flavor. 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. Of course, the chub fish head is also a good thing.

Qingdao: seafood small tofu

Seafood with sea cucumbers, shrimp, squid and clams and other small seafood, and then with green onion tofu stir-fried into a variety of seafood small tofu, taste fresh and fragrant by no means greasy, when eating on the scallion pancakes on the complete. The restaurant is located in the middle of various old continental buildings, and from all the windows of the restaurant you can see the blue sea, blue sky, golden sandy beaches, who does not say that Qingdao is a good place to go?

Yantai: Scorpion Rolling Embroidery Ball

Yantai cuisine is a Jiaodong flavor, known for its seafood. Scorpions have also become part of Shandong's diet, with deep-fried scorpions being a famous Shandong specialty, and the Yantai people's scorpion rolls are another masterpiece of scorpion eating.

Dezhou: Dezhou Steak Chicken

In fact, in addition to the famous Dezhou Steak Chicken, watermelon is also planted for thousands of years, it is a dish that makes Dezhou famous, but also let the size of the chicken store across the country highly uniform signage: Dezhou 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 chamber, wings through the neck by the mouth out of the intersection, 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, small in quantity and delicate. Putting mashed potatoes on the original oysters together , the flavors of the two seep into each other, with unexpected results.

Fangxian: Stir-fried mushrooms

In the general public's impression, mushrooms are fresh but usually used for flavoring, but in Fangxian, the origin of fresh mushrooms, the tender mushrooms turned out to be crisp and fresh stir-fried as a dish to eat. Don't overdo the seasoning, the innate freshness and mellowness of the small-flowered mushrooms here to show, in fact, is with the continuous progress of the cultivation technology of the fungus, the former mountain treasures "small-flowered mushrooms" can withstand such a whole plate of the whole plate of chewing, and the fungus rich in nutrients and can fight cancer of the new say more people eat out of a lot of fulfillment.

Sand bowl Huangpi Sanhe

Being carried forward by the new Hubei cuisine, "thick flavor and aroma" in the Huangpi Sanhe has been the best reflection of the meat rounds, fish rounds, as well as local specialties of fish cake, meat cake, and then with mushrooms, clean with sand bowl, the fire full of stewed flavor, if the ribs lotus root soup is the old Hubei, the most successful stew, Huangpi is the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew, the most successful stew The most successful stew, Huangpi Sanhe is even less greasy, more points of stew and complementary good understanding.

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 then the meat is not the same as the meat.

Tangshan: Tile Fish in Sauce

Hebei flavor includes three major schools, Ji Zhongnan, Palace of the Seaside, Beijing East Coast. The Jingdong school is mainly based in Tangshan, and is famous for cooking fresh seafood ingredients. Characterized by the richness 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 of the remaining ingredients plus soup, eat the crab meat before shabu-shabu, after the crab addiction, and then a hot pot addiction.

Xiamen: Chrysanthemum stuffed fish maw

From 1977, Xiamen people have held annual chrysanthemum exhibitions, and now they combine their love of chrysanthemums with their hobby of eating fish maw, which is made into a chrysanthemum-type chrysanthemum stuffed fish maw. In the boiled live fish fashionable at the same time, Xiamen people from the search for meat simmering fish maw, pot of cucumber fish maw, red oil fish maw silk has been eating to chrysanthemum stuffed fish maw.

Phoenix: Miao steamed meat

Phoenix cuisine's most distinctive feature is spicy and sour as the main color, to the thick soluble for the purpose of stir-frying work for the best. The county produces a kind of millet with glutinous yield is very low, generally choose the more fat tender pork, mixed with soaked millet, plus delicious ingredients, placed in a pot of steaming, until the millet and meat can be cooked through. It's delicious and very nutritious.

Jinan: Kongfu ground pot of a great

Kongfu ground pot of a great and Guangzhou Jiejie pot shape similar to the nature of the far, its ingredients are very simple - Ba fish, radish, bean curd, green peppers, green onions, the cake is made of cornmeal, brilliantly yellow can be attractive. When you eat, put the fish on the round flat cake, with old tofu and circle radish, do not need to dip, but that a little bit of soup seeped down, it is a delicacy on earth. A little salty, a little spicy, and so an unknown feeling in the tongue winding, when the day is cool, eat heart warming.

Xining: sand sand beef

In 2000, Hangzhou, China organized the first food festival. Hangzhou's first food festival, Xining sent 311 dishes with highland flavor varieties, the total number of gold medals the country's first, can not imagine, right? Qinghai people can separate the egg yolk and white made of "gold, white and silver silk cake" (steamed eggs), can also be wrapped in eggs to the beef first after frying, made not like beef through the body of the golden sandwich sand beef.

Luoyang: even soup sliced meat

Luoyang like to eat water mat, dozens of dishes, soup soup water down, eat people even whistle addictive. Sliced meat in soup is indispensable to the famous dishes in the water table, and to the main Yu cuisine of the old store "really different" to do the best, it is lean meat as the main ingredient, fungus, gold needles, green beans and other auxiliary materials carefully made from the meat is tender, slightly acidic mouth.

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