1, Xi'an Tongshengxiang Restaurant (2 kinds) beef and mutton steamed bun, mutton cake
2, Xi'an Sun Family Restaurant (3 kinds) beef and mutton steamed bun, steamed mutton, Baiyunzhang sour soup dumplings
3, Xi'an Liberation Road Dumpling House (1 kind) Dumpling series
4, Xi'an DeFaChang Hotel (1 kind) Dumplings
3. Xi'an Jiefang Road Dumpling House (1 kind) Dumpling series
4. Xi'an De Fa Chang Hotel (1 kind) Dumpling series
5. Xi'an Wuyi Hotel (3 kinds) Bun with preserved meat, bubble oil cake, oil pastry
6. Xi'an Dinning House (5 kinds) Persimmon cake with fire crystal, oil tower with golden threads, jujube meat paste,
Bubble oil cake, thousand-layered oil pastry
6. Xi'an Dinning House (5 kinds) Bun with fire crystal, oil tower with golden threads, jujube meat paste,
Bubble oil cake, thousand-layer oil pastry
7. Crispy cake
7, Xi'an Chunyao Hotel (1 kind) Hulu head steamed bun
8, Xi'an Qujiang Chun Restaurant (1 kind) Pot sticker
9, Dali County Food Service Company (1 kind) Tongzhou water basin mutton
10, Xi'an Xiaoliu Soup Bun Shop (1 kind) Xiaoliu soup dumpling
(2) won the second session of the "Chinese Famous Snacks". "Chinese famous snacks" 60 kinds of varieties (recognized in September 2000 in Yinchuan)
1, Xi'an Jia San halal soup dumpling store (1 kind) Jia San halal soup dumpling
2, Xi'an Fanji preserved meat store (1 kind) Fanji preserved meat sandwiches
3, Huxian Hotel (6 kinds) Huxian Pendulum soup noodles, large meat and spicy lumps,
Panshi pastry Crystal radish cake, Huxian rice noodle cold skin, pan-fried pile (sesame dumplings)
4, Xi'an Defa Chang Hotel (2 kinds) Sesame potato fruit, carrot cake
5, Xi'an Tietou Cold Skin Shop (1 kind) Tietou Cold Skin
6, Shaanxi Jiltai Limited (3 kinds) Jiltai Cold Skin, Jiltai bologna meat sandwiches, Ltd. (3 kinds) Jieltai cold skin, Jieltai baked meat buns, Jieltai soup dumplings
7, Xi'an Fang Shangren Dinning Hall (4 kinds) Beef and mutton steamed buns, water basin mutton, braised mutton,
Honey cold dumplings
8, Yulin Master Gao's haggis store (1 kind) Master Gao's haggis
9, Baoji Xiangyang Catering Company Limited (1 kind) Xifu tug-of-war
10, Xi'an Jiao Tong University Dining Center (2 kinds) Jinzhong big buns, Jinzhong big buns, Jinzhong big buns, Jinzhong big buns (2 kinds) Jinzhong Dabao, Jinzhong Ma Duan
11, Xi'an Xiaozhai Hotel Anderfang Halal Eating House (6 kinds) Anderfang Beef and Lamb Buns, Anderfang Beef and Lamb Braised Vegetables, Beef Crispy Pancakes, Five Kinds of Radish Cake, Delicious Pickle Box, Preserved Beef
12, Xi'an Dinning Restaurant (4 kinds) Big Meat Pot Stickers, Handmade Shammy Noodles, Radish Glutinous Rice Cake, Bean Noodles Paste
13, Xi'an Polyfung Yuan Restaurant (2 kinds) big stuffed wontons with shredded chicken, egg cake
14, Xi'an Old Sun Family Restaurant (2 kinds) sesame biscuits, halal Baiyun big buns
15, Xi'an Wuyi Hotel (4 kinds) Wuyi big buns, Wuyi dunked steamed dumplings,
leek and shredded meat spring rolls, small bowl of steamed pork
16, Xi'an Xiangyuelou Hospitality Management Co. Dumplings
17, Yaoxian Jincheng Hotel (2 kinds) Yaozhou mushrooms nesting noodles, pickled pepper pot helmet
18, Yulin Seaside Dining Hall (2 kinds) Horseshoe cakes, fried soy milk
19, Yulin Yuxin casserole flatbread store (1 kind) Yuxin brand casserole lamb flatbread
20, Xi'an Chunyun Hotel (2 kinds) spicy garlic lamb blood, powder soup lamb blood
20, Xi'an Spring Occurrence Restaurant (2 kinds) spicy garlic lamb blood, powder soup lamb blood
21, Xi'an Tongshengxiang Restaurant (2 kinds) hot and sour noodles, pan-fried buns
22, Hanzhong Crystal Copy Shop (1 kind) crystal copy hand
23, Xi'an Qu Cui's Catering Company Limited (1 kind) Qu Cui's medicinal chicken
24, Xi'an Halal Keris Company Limited (1 kind) Keris Huanggui persimmon cake
25, Xi'an Jiefang Lu Dumpling restaurant (1 kind) small cage lotus leaf lo mein
26, Xi'an Wang Heng preserved meat sandwich store (1 kind) Wang Heng preserved meat sandwich
(3) won the third "Chinese famous snacks" 23 kinds of varieties (in December 2003 in Shantou, recognized)
1, Xi'an Xiaoyuan Catering Co. (2 kinds) Xiaoyuan dunking soup bun, Xiaoyuan ground soft vegetarian bun
2, Xi'an spectacle mountain wild people (2 kinds) spectacle mountain wild pendulum soup noodle, spectacle mountain wild biang biang noodle
3, Xi'an Qin Sheng preserved meat store (1 kind) Qin Sheng preserved meat sandwiches
4, Shaanxi Sanyuan old Huangjia (3 kinds) goosebumps noodle, bubbles of oil cake, lasagna
5 The actual Qixi Taste Village Restaurant in Xi'an (3 kinds of) Qixi Shame Noodles, Qixi Rolled Noodles, Qixi Crispy Pot Helmet
6, Xi'an Qianzhou Eatery (4 kinds of) Qianzhou Pouring Soup Noodles, Qianzhou Tofu Brain, Qianzhou Pot Helmet Spicy,
Qianzhou Crispy
7, Shaanxi Qianzhou Business Company Limited (4 kinds of) Qianzhou Pouring Soup Noodles, Qianzhou Steamer Bowl Bean Curd Brain
The old Qianzhou five spice helmets 醤 chili, the old Qianzhou almond bean batter
8, Xi'an Duck Restaurant (2 kinds) Duck meat cake, duck meat bun
9, Xi'an Chunyun Hotel (2 kinds) three freshly boiled steamed buns, the water basin of the meat
(D) China's famous points (recognized in October 2004 in Fuzhou)
1, Lantian Maosheng Hotel (1 kind) Maosheng torn noodle
1, Lantian Maosheng Hotel (1 kind) Maosheng torn noodle
1, Lantian Maosheng Hotel (1 kind) Maosheng torn noodle
1, Lantian Maosheng hotel (1 kind)
100 Famous Snacks
1. Taipei: Mandarin Ducks Hot Pot 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 or the method of making the soup base. 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 omelette Oyster Kaohsiung specialties, is a kind 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 A 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: Barbecued pork Barbecued pork includes roast goose, pigeon, suckling pig, barbecued pork and 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. Roast goose and suckling pig have crispy skin, fat, and a slightly sweet taste favored by 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 on the outskirts of Harbin by the side of the road there is a small village called Demoli, the village opened a snack bar on the side of the road 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. 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 Bean Curd Thousands of years old city of Meizhou, known as "Hakka", the Central Plains people "clothes and crowns of the south" to here, 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 the pig dish 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 of blood sausage plus fat meat raw materials on the Qiqihar. 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 was formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang cuisine is 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 rubbing Ganquan tofu sub-long pancakes, the most important thing to try is sheep fishy soup. Mutton, mutton plus ingredients boiled soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs of the old folks squatting together, holding a 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 in Shaanxi Province produces the nationally famous "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 is highly praised. Authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised meat is selected five brisket, the five layers of three flowers of the belly meat with sugar and sugar star anise cinnamon first steam and then deep-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. Authentic 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 beautiful 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 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 cooked, each other tasted, the overall culinary skills are quite high, the chef exported to Guangzhou, Hong Kong and Macao, and the overall culinary arts. The chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "Food in Shunde, Kitchen in Fengcheng". Shunde cuisine is characterized by clear, fresh, crisp, tender and smooth. In addition to the famous fried milk and eel, the chrysanthemum fish 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 to the Yanbian Korean Autonomous Prefecture, do not eat dog meat can not be. Like the rest of the country here is also 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 Northeasterners love to eat stew, eat up the hall of fame, what the goose stewed potatoes, chickens stewed mushrooms, pork sauerkraut stew Vermicelli son, but also can be the name of the game, and is not a cold day in the waxing moon day to eat the local dishes. Northeastern high cabbage pickled sauerkraut cut into matchstalks thick 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 roof!
18. Shenyang: Sichuan hot pot Just like in other cities, Sichuan hot pot is popular in the streets of Shenyang. Szechuan hot pot flavor of thick and 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 to receive the hospitality of the herdsman 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 "hemp on the head, spicy addictive", this is a famous dish in Chongqing, but now in the capital is popular in a mess. 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 Yi has launched a "hot pot" diet 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 of warm and other characteristics, and therefore the most hot Pengcheng.
23. Zhuhai: Yellow Bone Fish Szechuan 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, so they have 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 Xiamen people have always been very picky and even stubborn appetite for Sichuan cuisine, which many attribute to the city's dramatic increase in the foreign population, resulting in a large number of foreign dishes in Xiamen landing. 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 some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, and Chaozhou) in previous years, but in Longyan, even with Szechuan and Hunan cuisines sweeping the country, this drunken Hetian chicken is still going strong. Hetian chicken from Changting is known as one of the world's five most famous chickens, and is said to be famous for its three yellows (beak, feet, and hair), three blacks (two wings, inner side, and end of the tail), and three forks (the top of the crown and the two claws), but the best thing about this dish is that it's made in wine, and only when it's cooked with Hakka wine can it be made with freshness, tenderness, and aroma in the deliciousness of a chicken.
26. Chengdu: bubble pepper cuttlefish a called "hairy" author is written this way Sichuan seafood: since the seafood defection from the Sichuan cuisine, it seems to glow its second spring! One of the best examples of this is the squid ink with pickled peppers. This dish all depends on the Sichuan bubble pepper (bullet pepper), to choose the color of bright red, large body 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 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 flavor shrimp in the whole Changsha City frenzy, restaurants, stalls, none of the flavor shrimp, and with the recent grass lobster out of gear, with it together 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 is known as Hainan "four famous dishes," the first Wenchang chicken produced in Wenchang City, Hainan, and named, weighing about 1.5 kg or so, the traditional way of eating is white chopped, the most beautiful and tender Wenchang chicken can reflect the original flavor of the original juice. 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 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, duck methods are particularly elaborate: first to the ducklings fed freshwater fish and shrimp, or earthworms, cockroaches, about two months after the ducks on the feathers of the first time, and then to a small circle to narrow the range of activities, and with rice, rice, cockroaches, and the use of rice, rice, and the use of rice, and the use of rice, and the use of rice, and the use of rice, and the use of rice. Scope, and with rice, rice oak mixed and pinched into small clumps of filler, 20 days after the growth into meat duck. It is characterized by thick, fat duck meat, white, smooth and crispy skin, and a thin layer of fat between the skin and meat, which is particularly sweet. And then add red curry and golden melon, more colorful and fragrant
31.Nanchang: quinoa fried bacon Poyang Lake grass, Nanchang people's treasure - that is, this dish. Nanchang and Jiujiang two big cities join hands to make this dish is not expensive, but it is a favorite of Jiangxi people, as soon as they have a chance, they will order it to their foreign friends and people who have left Jiangxi for too long. 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 stems and bacon stir fry, add some chives to "set off" the 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 enough.
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 "small fried fish" is known as Ganzhou "three fish". 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 a block, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooking and become. Golden color, taste fresh and tender, slightly vinegar aroma. 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 color, called the black 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, brine, steamed, fried can be, fried bait block most bait block style. The bait block cut into inch square small thin slices, plus ham slices, sour pickles, onions, leeks, pea tips fried, pouring sweet and salty soy sauce, mixed with a little oil pepper, eat up sweet and thick, salty and spicy mellow, colorful, strong as oil painting.
36. Yinchuan: snowflake mutton Snowflake mutton has always been known for the thick taste of fishy mutton to create a most romantic and light association. 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 in the steamed lamb pieces are shaped like snowflakes ice and jade origin. 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 really something 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 brands of hot pot restaurant. Fish head hot pot has Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, homemade spicy, fresh but not dry fire, southern Sichuan flavor is prominent.
39. Dunhuang: double tower fish Dunhuang food style by the grassland nomadic influence of the larger, "roasted sheep" is the city of all restaurants, hotels must have a dish. But the "Anxi three best" - drink lockyang wine, taste Guazhou melon, eat double tower fish, 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 crave, the old city food street, ** ginger duck is very popular. Quanzhou people "winter" to buy chicken, duck, shrimp and crab, in order to facilitate the purchase of ready-made ginger duck. Quanzhou ginger duck from ** and Xiamen, respectively, is a culinary masterpiece of Fujian cuisine. Ginger duck has 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 suburb of Chengdu has a tradition of raising duck city, 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 the nine feet of duck, which has become a famous Sichuan "duck" level of food.
42. Nanyang: Zhenping Daokou roast chicken must be in Nanyang, Meixi elbow, meatballs buckle bowl, white soil Gang spicy chicken and other food to choose one, Nanyang people pain in the ass or choose Daokou roast chicken. Have you ever eaten a roasted chicken with the whole chicken shaken and the bones separated? The secret recipe for roasted chicken from the imperial kitchen of the Qing Dynasty Palace has made the three-hundred-year reputation of Daokou Roasted Chicken.
43. Shaoyang: fried pig's blood meatballs Shaoyang people will do business, Hunan hair da big fortune are some Shaoyang people. Baoqing pig's blood meatballs, also known as blood poi, is Shaoyang's traditional food, the main raw material is tofu, the first gauze will be filtered out of the water in the tofu, and then crush the tofu, and then fresh pork cut into diced meat or strips, mixed with the right amount of pig's blood, salt, chili powder, five-spice powder, and a little sesame oil, sesame oil, MSG, sesame and other condiments, mixing well, and then made into buns the size of an oval-shaped pill, put in the sun for a few days, and then hanging On the wood stove to let the smoke dry, the longer the smoke, the stronger the flavor of wax. There are also made of an iron frame, under the frame with a fireplace burning sawdust, chaff, husk or charcoal smoking, this smoked especially pay attention to the fire, can not be too fast and too fierce, otherwise the taste is not good. Pills can be eaten after smoking dry. But the most popular way to eat is fried.
44. Xishuangbanna: Dai flavor platter 21 degrees 10 minutes north latitude - 22 degrees 40 minutes, 99 degrees 55 minutes east longitude - 101 degrees 50 minutes, Xishuangbanna is the only oasis on the earth on the Tropic of Cancer desert area. After the Taro Grass Grilled Fish, Fragrant Bamboo Rice, Deep Fried Moss, and Deep Fried Beef Skin, the most important thing that should be savored is probably this Dai Platter.
45. Tianshui: Tianshui chowder Tianshui is known as the "small Jiangnan on the Long". Newspaper Mr. Fan Changjiang "northwest corner of China," wrote: "Gansu people talk about Tianshui, the same as Jiangsu and Zhejiang people say Suzhou and Hangzhou, that is a beautiful scenery, rich in produce, beautiful people". In addition to snacks such as Tianshui croak, Tianshui slurry, Tianshui lard box, Qin'an hemp-rot bun, Qin'an tripe silk soup, there is the more popular Tianshui chowder. Whisk the egg white and egg yolk together and spread into a pancake. Take the fresh pork minced, put salt, flour, pepper and mix well, add in the middle of the two layers of thin omelette flattening, steamed, cut into strips, will be made into plywood meat. Plywood meat as the main, with ringing skin strips, pills, poured with chicken soup, sprinkled with green onions, parsley, fungus, etc., into the soup pot, the amount of soup, meat and vegetables with, drink and eat, not greasy, delicious flavor.
46.zhouzhuang: wansan hooves wansan hooves, wansan meat, warm up the cooked lotus root, pickled vegetable amaranth, wansan duck has become a representative of zhouzhuang cuisine. Especially "Wansan hooves" is the most, according to legend, the rich Shen Wansan "family feast, there must be crispy hooves". Wansan hooves to pig legs as raw materials, with seasonings, cooked with high fire, after steaming and stewing, skin moist meat, soup color sauce red, fat but not greasy, salty and sweet moderate, crispy meat, melt in the mouth. Its eating method is even more special, in the two long bones through the whole pig's hoof, will be a fine bone lightly drawn out, hoof shape does not move. Using the bone as a knife, the hoof is smoothly cut open for people to share and eat. Wansanshou has become the main dish of Zhouzhuang people's New Year's festivals and wedding banquets, meaning reunion, while tourists carry vacuum-packed fresh Wansanshou away.
47. Urumqi: hand-held mutton The freshness of hand-held mutton is not as much due to "hand-held" as we might think, but rather to the local sheep, local water and local cooking methods in Xinjiang. The whole sheep is skinned and gutted, then cooked in a large pot with snowy water from the Tianshan Mountains. When it is time to start the pot, grab a big handful of salt and sprinkle it into the pot, or just dip the lamb into the salt, then you can have a quick earful!
48. Yili: horse meat Yili horse is famous all over the world, Yili horse meat can not be said to be better than the world horse meat. Cooked with seasonings after cooking horse meat, large knife slice, yard in the plate, immediately edible, the meat is expensive in the fragrance and not greasy, chewy and long-lasting. However, horse meat, after all, still belongs to the "expensive" food, even in Ili, eating horse meat can only be an occasional "meal".
49. Kashgar: Naan pit meat "not to Kashgar is not to Xinjiang", to Kashgar do not eat Naan pit meat can only be counted as a wasted trip. There is an earthen pit in front of every Viennese house, half on the ground and half on the floor, where naan is made. The whole sheep smeared with condiments closed in the naan pit, dark fire slow-roasted. When it's baked for a certain amount of time, you can open the naan pit and the aroma will be all over the place, so it's not an exaggeration to describe it as a "ten-mile" experience.
50. Zhengzhou: carp three eat Zhengzhou also shouted to revitalize the Yu cuisine, but also self-deprecating: anything that needs to be revitalized, from the demise is not far away. Carp three to eat is Zhengzhou's famous dishes, once upon a time that carp is to be called the Yellow River carp, restaurants to buy back carp, must be raised inside the pond for two or three days, the fishy smell spit out clean, before you can fish out the pot. Nowadays, this kind of attention is a bit extravagant, but a fish three eat still make people eat. Half dry, half sweet and sour tiles, head and tail mixed with shredded radish for soup, the most interesting is the sweet and sour sauce mixed with a nest of noodles to eat, and Hangzhou West Lake vinegar fish with noodles have the same flavor.
51. Kaifeng: Sesame Shark's Fin You have to eat authentic Yu cuisine in Kaifeng - it's the millennium Kaifeng Palace! The ingredients of Yu cuisine are generally very homemade, the beauty is in the seasoning and heat. Sesame wings are actually marinated chicken wings coated with egg sauce and dipped in sesame seeds, then deep-fried in oil. The fried egg sauce looks like a cicada's wing. It is rare to find such a beautiful and delicious dish in Yu cuisine.
52. Luoyang: Sliced Pork in Soup Luoyang likes to eat water, dozens of dishes, soup and water down, eat people even called addictive. Sliced meat in soup is indispensable to the water table in the famous dishes, but also the main Yu cuisine of the old store "really different" to do for the best, it is lean meat as the main ingredient, fungus, gold needles, green beans, etc. for the auxiliary materials carefully crafted from the meat is smooth and tender, slightly acidic and favorable mouthfeel.
53. Anyang: Buckle Bowl Crispy Pork Midland Zone Anyang, tastes light, but in recent years, Sichuan, Guangdong, Northeast China, one after another into the restaurant to eat, Anyang people like all kinds of dishes are a little bit of point. The local traditional dish of eight bowls is still popular, especially for weddings and celebrations. In terms of current tastes, the most potential to continue to spread the bowl of crispy meat. Traditional snacks such as sambal and vermicelli are actually the most representative of Anyang's diet.
54. Shijiazhuang: scratch fried whole fish From the perspective of traditional dishes, Shijiazhuang is too young, young to have their own characteristics, the so-called Shijiazhuang dishes, in fact, is absorbed Beijing, Lu and other places of the characteristics of the cuisine, and then to innovate and become. Local dishes have a catch fried whole fish quite see Shijiazhuang people of this "breadth of mind". Catch fried whole fish with a large carp, the wonderful thing is the knife. The plate on the table, a plate of food will take up one-third of the table, delicious and atmosphere.
55. Datong: braised dishes Datong people have mixed tastes, not to say, all kinds of dishes as a whole. The base tail shrimp, braised turtle these are on the face of the affordable and delicious braised food in fact, the local chef maneuvered the most to the fire. Braised vegetables are a bit of the flavor of northeastern cuisine, potatoes, cabbage, vermicelli, pork stewed in a pot, big fish, prawns are not stingy in the pot, warming the stomach.
56. Qinhuangdao: steamed seafood To Qinhuangdao to go to the natural seafood, the locals like to steam seafood, whether it is crab, shrimp or clams, put on the water, steaming, eat when dipped in a bit of ginger and vinegar juice, that fresh! Eat seafood is seasonal, crab two seasons a year, the end of April to start eating pi pi shrimp, of course, can also be regardless of the season, eat farmed, in the eyes of the people of Qinhuangdao, that is not called seafood. In recent years, barbecue seafood began to popularize, there is a small mixed fish called Qingpizi, slender, spine there is a little green, can not be fried to eat, can only be grilled to eat, have a taste and especially cheap, in season when 5 yuan can buy two pounds, two and a half pounds.
57. Taiyuan: oil meat Taiyuan's restaurants are occupied by Cantonese, Sichuan, Beijing, Lu cuisine, the local cuisine name seems to be some noodle snacks. The pork is also a bit of a noodle snack, but it's really a popular traditional dish in the area. Selection of top quality meat, cut into thin slices, outside a thin layer of egg dipped into the gravy, blanch in the oil, fish out, stir fry, any restaurant will do, do out of the flavor is not very different. Although the name is suspicious, the flavor is fragrant and not greasy, worth a try.
58. Nanjing: tarragon fried dried saltwater duck is still an indispensable dish for Nanjing people to guests, but every time to apologize to add a sentence: now this duck is getting fat. Overseas people to Nanjing, the name to eat is fried dried artemisia, 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. Stir frying dried incense is also "vegetarian" fried,