Beijing: brined and boiled on fire

Many people feel that Beijing food is too "heavy". Bean juice, fried sausage ...... people who love him can not stop, people who hate him to avoid, brine cooking hot barbecue can be said to be the representative of it. It originated in Beijing south of the city's South Cross Street, the fire and stewed pork intestines and pig lungs put together to cook, supplemented by marinade, plus garlic sauce, soy sauce tofu juice, cilantro and other auxiliary materials, so that the fire through and not sticky, meat rotten and not bad.

Other country food: popped tripe, old Beijing fried noodles

Tianjin: Old Popping Three

Old Popping Three, the name of which sounds a kind of jianghu bravado of the lower tip of the Nine Rivers, is very tasty to eat. The main ingredients include pork loin, pork liver and pork loin. Authentic Lao Bak San is usually eaten without side dishes, but nowadays, when it comes to nutritional balance, a little onion, green and red peppers and other side dishes are sometimes added.

Other countryside dishes: biscuits and meat boiled in small fish, dog buns

Shanghai: Crab Shells Yellow

The sophistication and tolerance of the Shanghainese people is fully reflected in this crab shells yellow. It is made of shortening and leavened flour, formed into a flat round cake, with a layer of sesame seeds glued on the cake surface and baked on the oven wall. The fillings are both salty and sweet, the salty ones include green onion oil, fresh meat, crabmeat, shrimp, etc., while the sweet ones include white sugar, rose, bean paste, date paste, etc. The cakes are made in the shape of crab shells. Because the cake is shaped like a crab shell, and its color is as deep red as the back of the crab shell when it is cooked, it is called "Crab Shell Yellow".

Other countryside delicacies: eel paste with ringing oil, fried steamed buns with chicken

Chongqing Municipality: Chongqing Hot Pot

There is nothing that can't be solved by one hot pot, and if there is then there are two." Chongqing hot pot, once originated in the late Ming and early Qing dynasties on the banks of the Jialing River in Chongqing, Chaotianmen and other wharves of the boatmen's fiberglass men's crude way of dining, has long since become an essential delicacy of the national late-night food. Beef tripe, pork yellow throats, duck intestines, ox-blood wanton and so on in the rolling red oil a hot, that flavor straight into the heart.

Other rural cuisine: Chongqing noodles, Chongqing spicy chicken, hot and sour noodles