Shanghai's crab shell yellow, Nanxiang small cage steamed buns, small Shaoxing chicken porridge.
Tianjin's gabbage, doge's buns, ear-eye fried cake, pasted meat and potatoes boiled small fish, mallet fruit, Guifaxiang big twist, five spice donkey meat.
Taiyuan quebracho, knife-shaved noodles, pulling pieces.
Xi'an's beef and mutton steamed buns, Qianzhou pot helmets, Lanzhou's ramen, oil pot helmets.
Roasted mutton, naan and rice in Xinjiang.
Shandong's pancakes.
Scallion oil fire roast, soup dumplings, three-din dumplings, crab roasting wheat in Jiangsu.
Zhejiang's short-cream pancake, Chongyang chestnut cake, fresh meat brown rice, shrimp-exploded eel noodles, and purple rice with eight treasures.
Anhui's Lapa congee, big rescue, Huizhou cake, bean skin rice.
Fujian oyster cake, hand-held noodles, five-spice bundled hooves, and Dingbian paste.
Taiwan's Duo Xiaoyue Danzai Noodles, Eel Noodles, and Golden Claw Rice Noodles.
Hainan's fried rice, bamboo rice.
Henan's jujube pot helmets, sugar caramelized cakes, egg sacks, blood tea, and shredded chicken rolls.
Hubei's three fresh bean skins, Yunmeng fried fish noodles, hot dry noodles, and Dongpo cakes.
Hunan's new rice, brain marrow rolls, rice noodles, eight treasures turtle and goat soup, and stinky tofu from the Palace of Fire.
Guangdong chicken cakes, egg puffs, iced meat lasagna, Cantonese mooncakes, crispy lotus seed paste buns, spiky buns, pink fruit, thin-skinned fresh shrimp dumplings and congee, Jade Rabbit Dumplings, and dry-steamed crab roasting makgeolli.
Guangxi's big meat brown, Guilin horse meat rice noodles, fried vermicelli worms.
Sichuan's egg baked cake, dragon copied hands, glass roasted wheat, dan dan noodles, chicken wire cold noodles, lai tangyuan, Yibin burnt noodles, husband and wife lung slices, lamp shadow beef, steamed beef in a small cage.
Guizhou's intestinal noodles, silk dolls, yelang noodle fish, and lotus leaf patties.
Yunnan's marinated beef, roasted bait pieces, and over-bridge rice noodles.
In addition, there are a large number of ethnic minority specialty flavor foods, which greatly enrich the connotation of Chinese culinary culture.
Beijing Famous Snacks
Bean Juice
Mung bean juice
Mung bean is made through 9 processes, including screening, washing, soaking, grinding, pulping, fermenting, filtering, settling, boiling, etc. It is gray-green in color, thick and mellow in juice. The color is gray-green, the juice is thick and mellow, and the taste is sour and slightly sweet. It is suitable for hot food, and is served with spicy savory shredded cabbage with sesame seed biscuits and burnt rings. It has been produced for more than a thousand years.
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Xiaowuotou
Steamed cornmeal and soybean flour with sugar and sugar cinnamon. Golden in color, pagoda-like in shape, small and exquisite, sweet and delicate, 500 grams of flour can produce more than 100 small nests.
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Kidney Bean Rolls
Kidney beans are made through five processes, including grinding, boiling, smoothing, rolling, filling and cutting. Filled with sesame sugar filling, bean paste filling or with gold cake to make mandarin duck filling. It melts in the mouth. It appeared in the folk in the early Qing Dynasty and became the imperial food in the late Qing Dynasty.
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Minced meat baklava
Baked over charcoal in a hollowed out dough. To eat, cut a small hole in the baklava, take out the center of the noodle, and put in the hot minced pork. It is crispy on the outside and tender on the inside, with a strong flavor.
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Popped tripe
Fresh lamb belly or tripe cut into strips or slices according to different parts, popped in boiling water, dipped in sesame sauce, soy sauce, vinegar, chili oil, soy sauce tofu soup, cilantro and green onions and other seasonings to eat. It is fresh and crunchy, with a mellow and unctuous flavor.
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Stir-fried Pimples
Can be meat or vegetarian. After frying, the pimples are deep yellow in color, with green vegetables, yellow and green, soft and tough to eat, mellow taste. It has more than 60 years of production history.
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Donkey roll
That is, soybean flour cake, because in the past, when selling, with the cut with the fried dried soybean flour sprinkled on the cake, as if the donkey rolled on the ground when the gusts of loess, so the name. Divided into two kinds, one for the steamed rice dough dipped in fried soybean flour rolled into a sheet, rolled into the bean filling, cut into small pieces, sprinkled with sugar to eat; the other for the brown sugar and cooked soybean flour mix, rolled in the steamed yellow rice dough, cut into pieces and then pouring brown sugar water to eat.
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Coke Ring
For fried food. Pay attention to the ratio of salt, alkali and alum when mixing the noodles, and control the temperature of the oil when frying, until the color is deep yellow and the oil is bright.
Related Famous Enterprises:
Siu mai
Beijing's siu mai skin is as thin as paper, surrounded by creased lace skin, wrapped tightly around the mouth of the filling, the lace together, like a flower. Filling in addition to pork, sea cucumber, shrimp, with the seasonal changes in the production of crab meat siu mai, emerald siu mai, generally pork-based, with cabbage, green leeks, fennel, pumpkin, green onions, zucchini made. The most famous is made in one of the restaurants in the city.
Related Famous Enterprises:
Imitation Cuisine Pea Yellow
Bowl beans are ground, boiled, fried with sugar, condensed and cut into pieces. Orange-yellow color, delicate and sweet, cool and palatable. Originally made for the Qing Palace Catering Room.
Related Famous Enterprises:
Ai Wo Wo
Sticky rice is soaked through, steamed, pounded, cooled, divided into doses, and wrapped with fillings such as sesame kernel, walnut kernel, melon seed kernel, qingmai (green plum), golden cake, and white sugar. Soft and pliable, fluffy and sweet, cool and appetizing. Yuan Dynasty has been made