there isn't. This is a detailed menu table.

The first episode of Footsteps

Buttered honey porridge has health care effects on the five internal organs of the human body, and belongs to tonic health care porridge. If you feel unwell during weight loss, you can eat gheed honey porridge to regulate your body.

Leshan beancurd Leshan beancurd is popular among consumers because of its unique taste, slag melting, heat and detoxification, and suitability for all ages.

Lantian belt noodles "noodles are like belts", one of the eight eccentrics in Guanzhong, Shaanxi Province, commonly known as "biangbiang noodles". Authentic belt noodles need to be rolled with flour ground from Guanzhong wheat. The width of a noodle can reach two or three inches, and the length is about 1 meters. When it is thick, it is similar to a coin, but when it is thin, it is like a cicada. A noodle usually uses up to 2 taels of flour, so for people with a small appetite, a noodle is enough for a meal. Noodles are smooth, soft, and gluten-like. Whether it is poured with SAO Zi or chili pepper with oil, it tastes very exciting.

Shaanxi noodles with minced meat is said to be named after West Zhou Wenwang. According to legend, Zhou Wenwang was young because his parents died early, and he has been raised by his brother and sister-in-law. On one occasion, Zhou Wenwang led an army to meet with pouring rain in the middle of the war, and the wind was cold to the bone. After taking hundreds of medicines, it didn't improve, and he was bedridden for several days. Sister-in-law personally went down to the cupboard and made a bowl of hot noodles for King Wen, who was sweating and refreshed. Later, she named it "Sister-in-law Noodles" in memory of her sister-in-law. Shampoo noodles are also called "sister-in-law noodles" or "whistle noodles", and "whistle noodles" may be derived from homophonic transformation.

stewed jumping fish, also known as stewed jumping fish, is a famous dish in Yuhuan, Taizhou, Zhejiang. Jumping fish, alias paste, is a special product of beaches, commonly known as jumping fish, also known as jumping fish, big mudskipper, and Wenzhou dialect "old dance". Which belongs to the mudskipper material. It is a small fish that is abundant in the coastal areas of Zhejiang, Fujian, Guangdong, Hainan and Taiwan Province in the south of China. It is mellow and thick, and the fish is tender and fresh, which has the effect of nourishing and beautifying.

Lentinus edodes from Fangxian county is used to brew wild floret mushrooms from Fangxian county, Hubei province. Rich aroma, smooth taste and unique flavor. Geographical indication products of agricultural products. For a long time, Fangxian Lentinus edodes is famous for its delicate fragrance and delicious taste. It is an indispensable accompaniment to famous Chinese and foreign dishes, and has been praised by nutritionists as "the mushroom star", "the king of mushrooms", "the meat of vegetarian dishes" and "the treasure house of nutritional elements". As far away as California, there are Chinese restaurants that attract diners with the signboard of "China Fangxian Mushroom".

Shandong Pancake Shandong Pancake is very thin, made of whole grains, which is a common food-rolled with green onions, vegetables, meat or delicacies, you can enjoy it. Shandong pancake, Han nationality special pasta. Originated from Linyi, Tai 'an, Zaozhuang, Jining and other areas in the south and southwest of Shandong, it belongs to Shandong cuisine. Zhuge Liang or Meng Jiangnv invented many legends.

Chaozhou Spring Roll in Guangdong Province is rectangular, golden and beautiful, crisp outside and tender inside, and has a rich flavor, which is praised by people. Crispy skin and salty stuffing.

Stewed rice fish in fish sauce is a delicious snack in a Miao village in Guizhou. Fish sauce is made of fresh peppers and rock climbing fish at the bottom of the river, while rice fish is made of fish dried on rice and glutinous rice. Stew fish sauce and rice fish, take a bite of fish and a bite of rice. Rice fish is tender and delicious, suitable for cooking soup.

Radish rice in Quanzhou, Fujian The so-called radish rice is the rice cooked with rice after the radish is diced. It is said that this way of eating was to save food; Nowadays, this way of eating is a healthy meal.

episode ii "biography of the heart"

beef fried dumpling is a kind of fried stuffing food, generally in the shape of jiaozi. Beef fried dumpling is one of the eight unique dishes in Jinling. It is made of beef, which is wrapped into jiaozi with flour, fried in oil pan until golden brown, and then served on a plate. This salty snack has a tender top and crisp bottom, and the beef stuffing is delicious and unique.

Sichuan Cuisine is a traditional dish for cooking pork in Sichuan cuisine, which is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Sichuan style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means cooking again. As a traditional Sichuan dish, the position of Sichuan Cuisine is very important, and Sichuan Cuisine is often used as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.

The common name of stinky tofu in Huizhou is "Dadaichou". Created by Wang Zhihe during the reign of Emperor Kangxi in the Qing Dynasty, Emperor Kangxi was full of praise after tasting it, and specially gave Wang Zhihe the word "Qingfang" in his calligraphy, which made him famous. It is well-known at home and abroad, compared with the stinky thousand pieces in Shaoxing, Zhejiang Province and the stinky dried incense in Huainan, Anhui Province. Huizhou is dull and smelly, the surface is gray, blue and black, and the inside is as white as jade. It smells smelly and tastes strange, and it has a unique flavor. Because the production process of dull and smelly is very complicated, I'm afraid this flavor snack can only be eaten by tourists who come to Huangshan. Daichou can be eaten in many snack stalls in Huangshan City.

Sichuan famous dish with garlic paste and white meat was once popular and praised by people. This dish requires fine selection of ingredients, proper cooking, good knife work, fragrant seasoning and cold hot slices. When eating, mix with chopsticks. With the hot air, a combination of soy sauce, Chili oil and garlic smells straight to the nose, which greatly stimulates people's appetite. Garlic is rich, fat but not greasy.

Suzhou Toutang noodle shop just opened one day and cooked the first batch of noodles with fresh water. Many people who have eaten noodles in Suzhou remember this scene, such as celadon-like soup bowls, all kinds of table number wooden clips on the square table, several green Chinese cabbage in the first noodle soup, and sesame oil and shallots floating on the surface. Many Suzhou people of the older generation have the impression that in the past, a bowl of authentic noodle soup could be eaten at Songhelou for a few cents. Even if it is a bowl of Yangchun noodles, because the noodles absorb the fresh soup from the meat bones, just eating noodles is enough to feel the strong taste.

fern root Ciba has been a supplementary food for many people in mountainous areas and Yao compatriots in the past long years. With the improvement of people's living standards, it has now become an original ecological green food [9].

Regan Noodles, Wuhan, Wuhan is a distinctive snack. Originally a local specialty food in Wuhan, it is very popular in many places in Hubei. With the increasing population of Hubei people in other provinces and cities, Wuhan Regan Noodles can also be seen in many places, which is one of the pasta that many people like.

Hanzhong dough is known as the first of the "four wonders" of Shaanxi Hanzhong flavor snacks. Generally, rice is soaked in water, then made into rice slurry, steamed into thin cakes in a cage, smeared with rapeseed oil while it is hot, cut into strips (wider when it is hot, thinner when it is cold), and mixed with seasonings such as refined salt, rice vinegar, soy sauce, garlic paste and Chili oil, which are generally eaten after it is hot (that is, hot dough). The side dishes are mostly shredded radish, bean sprouts, spinach, etc. The taste is soft and glutinous, slightly spicy and salty, sour and delicious.

Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to noodles with only soup without any food ingredients, which are common in China and Shanghai. Generally, there is no restriction on the noodles cooked in this way, and they can be as thin as Longxu Noodles or as thick as wide noodles. The name of Yangchun noodles originated from the nickname "Xiaoyangchun" in October of the lunar calendar. According to legend, because the price of this noodle is ten cents a bowl, it is called Yangchun noodle. It is said that there are eggs and garlic sprouts, eggs represent the sun, and garlic sprouts represent spring, so they are called Yangchun noodles.

steamed dumplings Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab steamed dumplings is a Fujian snack, which is nutritious and refreshing, and its making method is simple and feasible.

jujube paste cake is a kind of cake snack in winter and spring in Suzhou, Jiangsu and other places. It is a very typical Soviet-style cake. In the past, glutinous rice flour and water were used to make this cake. When the cake was put in a bowl, it was provoked and pulled away with chopsticks when eating, so it was named as pulling the cake. After the improvement of the production method, the amount of water added was reduced, and it was cut into pieces and put into pots, with beautiful shape and excellent flavor.

The ship's point is exquisite in material selection, exquisite in production and excellent in taste. Together with the artistic packaging, it can be said that Suzhou Point is the spring snow in its heart [11].

Baked oyster is a local specialty snack in Chaoshan, Guangdong Province, which is called oyster omelet in Taiwan Province Province. Foreigners always want to taste this delicious food when they come to Chaoshan. In the small market of Chaoshan city and country, there are often such small shops or stall vendors. This kind of oyster baking is made by dissolving sweet potato powder in water, mixing with onion beads, frying in a flat-bottomed iron pan, adding Shanghai oysters, laying eggs and dipping them in fish sauce.

the third episode of the season

stewed fish in iron pot

stewed chicken with dried bamboo shoots

fried shredded pork with thunder bamboo shoots

braised bamboo shoots with oil

dried bamboo shoots with multiflavor flavor

steamed yellow clay arch with salted meat

fried bacon with Artemisia selengensis

eggs with Tofu with Toona sinensis

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Sweet-scented osmanthus glutinous rice lotus root, also known as honey-scented glutinous rice lotus root, is one of the traditional famous spots of the Han nationality in the south of the Yangtze River. Glutinous rice is poured into lotus root and carefully prepared with sweet-scented osmanthus sauce and big red dates. It is a unique Chinese dessert in the traditional dishes in the south of the Yangtze River and enjoys a good reputation for its sweetness, crispness and rich osmanthus fragrance. Hangzhou sweet-scented osmanthus glutinous rice lotus root is soft and sweet, and the lotus root in West Lake is the best among lotus roots. The equally famous Nanjing sweet-scented osmanthus honey lotus root is also known as the four most human street snacks in Jinling and Nanjing together with "sweet-scented osmanthus sweet taro seedlings, plum blossom cakes and red bean wine-brewed dumplings".

Chestnut roast chicken has this dish in Northeast cuisine, Sichuan cuisine and Hunan cuisine. The main materials are chicken with bone and chestnut meat. This dish is characterized by nourishing the spleen and stomach, strengthening bones and muscles and stopping diarrhea. The general population can eat it, especially the elderly, the sick and the infirm.

The old duck's wild goose mushroom "wild goose mushroom" is also known as delicious "Lactarius matsutake", "pine mushroom", "pine mushroom" and "wild goose mushroom". This fungus is a special product in Songzi Mountain, which is well-known in Hunan and Hubei, and is a common ingredient in delicacies. The class name of Pleurotus ostreatus is "Lactarius", commonly known as Yanlai mushroom, which is also known as pine mushroom because it is produced in pine forest land.

episode iv

the origin of Tianmen steamed cuisine Tianmen steamed cuisine has a history of nearly 4611 years, which can be traced back to the Shijiahe cultural period at the earliest. For thousands of years, it has been handed down from generation to generation, and Tianmen steamed cuisine has been among the representative varieties of Hubei cuisine with its rich historical and cultural accumulation, unique flavor and exquisite skills. Its rich dishes, numerous techniques and wide flavor types are unique in the country. Tianmen steaming techniques can be summarized as Tianmen nine steaming, which are: powder steaming, steaming, cannon steaming, buckle steaming, package steaming, brewing steaming, pattern steaming, sealing steaming and dry steaming.

Sichuan pickle, a special dish of Han nationality, belongs to Sichuan cuisine. Sichuan pickles, also known as pickled pickles, are salty and sour, crisp, bright in color, fragrant, appetizing and refreshing, and are suitable for all ages, but they can be made all year round. However, when they are made, the climate and environment are very particular. They are a regular side dish for living at home and a well-known table dish in Sichuan, China. Sichuan pickles can be divided into seasoning dishes and next meals according to their uses.

The fifth episode of Meet

Chongqing hot pot, also known as beef tripe hot pot or spicy hot pot, is a traditional way of eating in China, which originated from the extensive way of catering by boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, yellow throat of pigs, duck intestines, blood of cattle and so on.

Xinjiang saute spicy chicken originated in the early 1991s, and the main ingredients are chicken pieces and potato pieces, cooked with belt noodles. Xinjiang saute spicy chicken has bright colors, including smooth and spicy chicken and soft and sweet potatoes. It is spicy and fragrant, coarse and fine, and it is economical. It is good for friends and relatives to eat at parties.

Shantou beef balls beef balls, as the most famous snack in Chaoshan, Guangdong Province, have a history of nearly a hundred years. Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender in meat and tender in taste. Beef tendon balls add some tender tendons to beef, and the taste is just a little chewy. It is said that good beef balls can jump up when thrown on the ground. In the past, beef balls were all made by hand, so it may be possible to perform this performance. Because they are all operated by hand, the cost is higher than that of the mechanism.

Taiwan Province beef noodles and Taiwan Province civilian food are all over the streets of Taiwan Province province. The main ingredients of beef noodles in Taiwan Province are beef, with tendon meat, rib meat and beef tendon as the main ingredients, as well as imported meat such as New Zealand beef, American boneless steak and Australian beef. Taiwan Province beef noodles are a special diet invented by veterans who crossed the sea to Taiwan because they missed their hometown. "In detail, beef noodles can be said to bring together the essence of Chinese cuisine, such as braised Shanghai cuisine, soup in Guangdong cuisine, and the spicy taste of Sichuan cuisine.

Episode VI "The Secret Land"

The Chinese fish, alias Yarrow vacea, belongs to Yarrow, commonly known as slippery fish, slippery fish and white fish. Thin lips, no horny edges, no need. The eye is large, the scale is medium, the lateral line is complete, slightly bent to the ventral surface, and extended to the right axis of the tail stalk. The dorsal fin has no hard spines. It should be distributed in all water systems in Heilongjiang River Basin, among which Heilongjiang River System is the most. In addition, this fish is also produced in the lower reaches of the Yellow River, Luanhe River, Daihai Lake and Darinol Lake, with a small number, and also distributed in the upper reaches of Heilongjiang River in Russia.

Crab juice is one of the famous specialties in Beihai, Guangxi, which is widely welcomed by local people.

wild leek sauce wild leek sauce has a sweet plant aroma, which makes the tip of the tongue feel hot and spicy stimulation in freshness, and has a big appetite. After being broken, it can be mixed into sauce to eat, which can polish the originally tasteless food and is an essential meal on the grassland.

Hand-grabbed mutton has a history of nearly a thousand years, and it was originally named after eating it by hand. There are three ways to eat, that is, hot (after slicing, steaming in a cage and dipping in triple oil), cold (directly dipping in refined salt after slicing) and fried (frying in a pan and eating while frying). It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.

potato is one of the traditional meals in northern Shaanxi, western Shanxi and eastern Gansu. Some places are called "potato without pulling" and "potato kule", and the surrounding areas are also called "vegetable bumps". Potato wiping is a kind of vegetable pimple. Potato is actually a potato, and wiping is a tool to wipe shredded potatoes. It is made of potatoes and a little white flour, which is deeply loved by people in northern Shaanxi. Potato wipe originated in a difficult period. After years of famine, the hungry people in northern Shaanxi stared at the potatoes rich in this land, so potato wipe came into being.

One of steamed sea bass Cantonese cuisine and Zhejiang cuisine. Grouper is white in meat and delicious as chicken, so it is also called "chicken fish", which can be compared with the famous freshwater mandarin fish. It is mostly produced in the eastern coastal area of Zhoushan. The nutrition of grouper can be maintained to the maximum extent by steaming.

The fruiting body of Coprinus comatus, a fungus of Coprinus comatus, is one of the treasures of edible fungi. The meat is thick and fat, thin and white, and tastes fresh, sweet and crisp. It contains essential amino acids, protein, fat, various vitamins, calcium, phosphorus, xanthic acid and other substances. There are many ways to eat chicken fir, which can be used as a single dish, and can also be matched with vegetables, fish and various delicacies. It can be fried, fried, salted, fried, mixed, stewed, roasted, braised, steamed or made into soup, and its taste is very fresh, which is the highest among bacteria. Chicken fir is only produced in southwest and southeast provinces and some areas of Taiwan Province.

episode 7 "three meals"

Tuotuo meat is called "black foot" in Yi language, which means pork nuggets. Because the weight of each piece of meat is around 232, it is "tuo"-shaped, hence the name. It is the main cook the meat form of the Yi people in Diqing. Pork, sheep and beef are chopped and cooked in hot water without any seasoning, including salt. After the meat is cooked, pick it up and sprinkle with garlic water, salt and pepper. Hold the meat with both hands when eating. Its taste is very delicious, because you can't stew it badly when cooking, but you should look at the "heat". When the "heat" arrives, it will be cooked. If the "heat" is not enough, the meat will be raw, and if the "heat" is slightly too high, the meat will be cooked.