One: Beijing * Beijing roast duck * hanging oven sesame seed cake, namely horseshoe sesame seed cake * snowballing, also known as bean powder cake * tripe * enema * inby * bean juice * fried liver * steamed bread * paste cake * sesame bean curd * Aiwowo * row fork * noodle tea, tea soup * cream fried cake * sugar ear * bean curd. Also known as toad spitting honey * candied fruit * candied fruit, also known as preserved fruit * sugar-fried chestnuts II: Henan famous snacks: Luoyang Jiuzhou Daobo noodles, Zhengzhou Xiaoji beef soup-filling bag, Heji Huimian Noodles, Kaifeng Mayuxing bucket chicken, double sesame seed cake, Xinxiang sesame seed cake, spring breeze steamed buns, Jiangzhuang game rabbit meat, Nanyang Hou Shi roast chicken and Zhumadian Gongming three-breasted chicken, and Nanyang famous "toad pimple noodles". Spiced air-dried rabbit meat, flavored fried ice, mutton kang steamed buns, braised crispy meat, soup slices, spiced rabbit meat, cockfighting, almond tea, Dajingzao, roast chicken, fried dumpling, Lao Luoyang old paste noodles, braised fish, peanut cake, Daoxiao Noodles, Lao Miao beef, Mi Chuan Guo Kui, Anyang Sanxun, internal yellow enema and thick red oil. Carp quilt cover, yipin steamed stuffed bun, Wuzhi Camellia oleifera, Shaolin Babao Crisp, Guanjia Crisp Sesame Cake, Zhengzhou Pea Yellow, Huangchuan Special Cuisine, steamed buns on the first floor, sweet but not greasy sweet potato paste, and Cao Ma Sugar. Three: Sichuan famous snack Chen Mapo Tofu Chen Mapo Tofu is a time-honored brand named "China Time-honored Brand" by the state. Founded at the beginning of Tongzhi in the Qing Dynasty (1862), it opened at Wanfuqiao in the northern suburb of Chengdu. The restaurant was originally named Chen, and the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face and call them "Chen Mapo Tofu", which makes it a beautiful talk that there is no way out. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu. 2 Mao Wangxue 70 years ago, there was a butcher named Wang Xing at ciqikou ancient town Water Terminal in Shapingba, who treated the leftovers of meat at a price of * every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. Husband and wife lung slices are a famous flavor dish in Chengdu. According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua. Together with his wife, he was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated, walked the streets and sold them in baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After opening the store, we paid more attention to materials, and replaced the original single lung with cattle, heart, tongue, belly and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since. 4 Second Sister Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes, such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices, spiced tendons and so on. 5 Braised pork pot helmet The pot helmet operated by the traditional pot helmet head office of the old imperial city has diverse tastes and unique flavor. Chicken slices, beef, steamed meat, lung slices and vegetarian dishes are all its special varieties. In addition, the oxtail soup of the traditional Guokui Head Office in the Old Imperial City is also very distinctive. Although the old imperial city operates traditional snacks, the transparent dining table and white wallpaper are refreshing and quite fashionable. Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu. Long wonton was founded in the 1940s. At that time, Zhang Guangwu of "Mihua Teahouse" on Chunxi Road and other guys discussed opening a joint-venture wonton shop. When choosing the name of the store, it is called "Dragon Wonton", which also means "Dragon and Phoenix are auspicious". The main features of Long Wonton are: thin skin, tender stuffing and fresh soup. Parchment paper is made of super flour with a little ingredients, and slowly kneaded into a translucent shape of "as thin as paper and as thin as silk". The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton is made of chicken, duck and pig through stewing. The original soup is white, thick and fragrant. Zhong, the founder of Bazhong Dumplings, was originally named "Xie Senmao". 193 1 began to hang the signboard of "Lizhi Lane Zhong Dumplings". The main difference between Beier dumplings and northern dumplings is that they are stuffed with pork, without other fresh vegetables, and served with special red oil, which is slightly sweet and salty, spicy and delicious, and has a unique flavor. Zhong dumplings have the characteristics of thin skin (only 50g for 10 dumplings), refined ingredients (refined powder, selected pork with tendons removed and skins removed), tender stuffing (temperature and moisture are controlled during processing, and the meat stuffing is tender and dregs removed), and delicious taste (all auxiliary materials, red oil and original soup). 9 Hamburg Zi Chengdu famous snack Hamburg Zi has a history of more than 80 years since its establishment. 19 14 Wenjiang Han Yulong opened a "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed buns and changed the name of the store to "Han Xiaolongbao", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country. 10 bean jelly was founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack. Three: Huangshan famous snacks: 1. Hibiscus cake: Hibiscus cake is made of fine glutinous rice flour, cut into rice cakes, fried and refined with sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and high in technology, and only a few manufacturers can produce this kind of cake. Huizhou has the custom of entertaining VIPs with hibiscus cakes around the Lunar New Year. 2. Mung bean pocket: Huizhou-style snacks. Mung beans before germination. When the skin is exposed, mix it with wheat flour, add salt and water to make a paste, scoop it into the iron ring on the spatula, and slowly dive into the boiling oil pan. When it is stuck into a block, pick up the iron ring, remove the spatula and fry until it is dark yellow and green. Mung beans are crispy with rosin and have a unique taste. 3. Huizhou Champion Rice: Champion rice, also known as jujube rice, is said to be a dish eaten by Liu Ruozai, the champion of the Ming Dynasty. Method: (1) Wash glutinous rice, steam it in water, take it out, add 90g of white sugar and a little lard, stir well, and remove the core of candied dates for later use. (2) Spread lard on a 1 big bowl, put lotus seeds in the middle of the bowl, put seedless dates, put sticky rice around the lotus seeds, and steam them in a cage for later use. (3) Dig a small hole in the water chestnut, fill it with jade heart, steam it in a cage, take out the jujube rice and put it upside down in the middle of the big plate, and code the cooked water chestnut around the jujube rice, and press 1 cherry on each jade, and code 1 orange around the water chestnut. (4) Boil the wok with water and sugar, skim off the floating foam, thicken it with raw flour, add some lard and burn it on jujube rice. Features: bright color, rich nutrition, sweet and delicious. 4. Shexian Tofu Brain: Tofu Brain is a traditional snack in Shexian County, Anhui Province. It is said that in the Ming Dynasty, it was famous for its delicious taste, milky white soup and low price. Method: (1) Take a pot 1 and add 70% or 80% cold water, add about 500g pork belly 1 block and 50g shrimp 1 small bag, and cook until the meat is cooked. When the oil juice and shrimp juice overflow into the water, add a small amount of high-quality mung bean vermicelli and colorless soy sauce. (2) Choose tender tofu, wrap it with gauze to squeeze out the water, then untie it, and then pour 1 spoon into a bowl filled with refined white flour (the flour should be dented, pat lightly), and add a small amount of fine minced meat (pork belly cooked thoroughly in vermicelli soup the day before). Then gently rotate and shake the end bowl, evenly coat the outside with flour, and roll it into the shape of table tennis. The bowl is tilted on the side of the pot, and the meatballs roll into the soup pot, cooked and floated. You can't rub it with your palm or hold it with your fingers, so as not to deform, destroy the loose structure, hinder the uniform penetration of juice flavor and reduce the quality. Features: soft and delicious, delicious soup, unique flavor, easy to digest and absorb. Tofu balls are fresh and tender, so they are named tofu brains. 5. Mariko, Ge Fen: The mountainous area of Huizhou is rich in pueraria lobata, which is cool and sweet. Pueraria lobata is pressed and washed and made into powder called Ge Fen, also known as Mingshan powder, which is often used by Huizhou folk to make snacks. Ge Fen Mariko is a spherical stuffing made of pig fat and sugar. It is first rolled with a layer of Ge Fen for three or four times, and then steamed in a cage until the skin is black and shiny with small bubbles. This jiaozi is flexible and firm in texture, sweet in taste, and has the effect of clearing away heart fire and improving eyesight. 6. Burning Tofu: Burning Tofu is a specialty of Tunxi District and Xiuning County in Huangshan City. Specific production method: cut the old tofu into cubes, put it on a shelf for fermentation, then bake it on charcoal fire, bake it on both sides to be sallow, and eat it while baking. When eating, put hot sauce, sesame oil and other condiments on tofu, which is more delicious. 7. Baolusong: Baolusong is a famous snack. It is made of mountain bud reed as the main raw material. Mountain bud reed is a kind of corn planted on the mountain, and its growth period is about 140 days. It tastes sweet and has high nutritional value. Grinding wild corn into fine powder, sieving with a fine powder basket to remove the cortex, adding water, stirring and boiling into paste, cooling and solidifying, planing into thin slices with a special bow, and then drying on a bamboo plaque. When eating, the thin slices are fried in boiling oil, stretched, expanded and floated, and then can be picked up. Bud reed pine is fragrant and crisp, suitable for making tea and accompanying meals. 8. Huizhou Bao jiaozi: folk snacks. Zongzi are found all over the country, but they have a unique flavor, and their wrapping methods, shapes and contents are different. Huizhou Bao jiaozi is mostly a pillow-shaped jiaozi. Fat, with two ropes and four corners, shaped like a pillow. There are many kinds of jiaozi, such as jiaozi with minced meat, jiaozi with ribs, jiaozi with red dates, jiaozi with red beans and so on. It is worth mentioning that the "Grey Juice Zongzi" was first wrapped with plant ash filtered water mixed with glutinous rice. Because of its strong alkalinity and viscosity, it tastes particularly delicious and soft, which is convenient for short-term preservation, so it is favored by diners. 9. Sugar: Huizhou pastry name. This is a very distinctive caramel product, which is shaped like a large-scale tube cut off one by one, so it is called "sugar". According to the sugar, white sesame seeds or black sesame seeds are wrapped in caramel, and there are white sugar hearts in it, which are made of white sugar mixed with sesame powder and rice flour. If you pinch it thinner (such as a pen container), it will become a "fragrance". Its characteristics are crispy and non-sticky, sweet and delicious, suitable for all ages. 10. Tunxi Drunken Crab: This is a traditional snack in Tunxi. Since the Opium War, it has been famous in many neighboring provinces and cities and Zhejiang, where vendors sell it in barrels and some people buy it as gifts for relatives and friends. Raw material formula: live crab with 8 cloves of garlic (crushed), 8 cloves of ginger, 25g of rock sugar, 40g of salt and pepper, 40g of soy sauce, 600g of Huizhou sealed wine, 400g of sorghum wine,10g. Production method: wash the crab, drain the water, uncover the umbilical bottom to discharge the dirt, add a little salt and pepper, seal it, break off the tip of the crab claw, and insert it from the upper part of the umbilical cover and nail it firmly to avoid opening it. Then pour in soy sauce (400g in cold weather, which can be increased to 600g in September of the lunar calendar), Huizhou altar-sealing wine (now changed to Huangshan glutinous rice sweet wine), ginger, garlic cloves, rock sugar and sorghum wine, seal it with oil paper and tie it tightly, and the altar can be opened in a week. Product features: the color is green and yellow, fresh and sweet, and the wine is particularly strong. If the altar is not opened, it can be stored for 2 months, but it cannot be stored after the altar is opened. Spring rolls are a famous snack in Xiamen, commonly known as "pancakes" in Xiamen. According to legend, Cai, a native of Tongan in Ming Dynasty, was also the military affairs of the governor of Yungui and Huguang. He often read official documents all day and was too busy to eat. Mrs. Cai was worried that her husband was hungry for a long time, so she came up with a way: wrap the dishes in a noodle bag and let Mr. Cai write with his right hand and eat with his left hand, which is very convenient. Xiamen pancakes are mainly made of bamboo shoots, peas, bean sprouts, vermicelli, dried bean curd, fish, shrimp, diced meat, oysters and carrots. As for all kinds of seasonings, we should mix them properly, but we attach great importance to seasoning with dried flat fish, which makes them crisp and delicious. Oil onion fruit-Mid-Autumn Festival, commonly known as "July and a half", has an ancient folk custom of worshipping ancestors with salted fruit. Legend has it that when a family was steaming this offering, the child opened the steamer lid and saw that the pickled fruit was half-cooked, thinking it was "white and tasteless", so he poured a bowl of meat and vegetables into the fruit. After being discovered by adults, "steamed with raw rice." But it tastes good. As a result, people competed to imitate and evolved from salted onion fruit to oily onion fruit. The method is as follows: beat shredded pork, diced long pepper, fried flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, allspice powder and salt into balls, and cook the rice slurry in a bowl. When you eat it, you should cut it open and put some sand tea sauce, orange juice, garlic paste and radish acid. It tastes flexible and fragrant and delicious. Frozen bamboo shoots-commonly known as "bamboo shoots" that grow in beach mud, look like earthworms on land. Crush it, wash it, boil it, then put it in a small glass filled with colloidal soup, cool it and freeze it into small round pieces. Use soy sauce, balsamic vinegar, Chili sauce, peanut butter, mustard and garlic as ingredients when eating. Zhou Lianggong, a native of Henan, praised this ugly but delicious "bamboo shoot" in Xiao Min Ji when he was an official in Fujian in the early Qing Dynasty. Oyster frying-Oyster frying takes the above-mentioned oyster "Zhu Hao" as the main raw material. Mix the eggs, sweet potato powder and minced garlic evenly, and then fry them in a pot with a proper amount of lard until both sides are crisp and yellow. When eating, garlic paste, sand tea sauce, coriander and so on. Used as ingredients to achieve crisp, delicate and delicious effects. Barbecued pork buns-jiaozi can be seen everywhere, but Xiamen has a unique flavor. It is made by mixing glutinous rice, pork, mushrooms, dried shrimps and chestnuts with oil, wrapping with bamboo leaves and stewing in soup. It's served with sand tea sauce. It's not greasy and delicious. Leek box-the leek box is made by mixing flour with lard, stuffing pork legs, shrimp, flat fish, water chestnut, leek and mushrooms, wrapping them into cakes like small boxes, kneading the edges into waves and frying them in an oil pan. The stuffing is delicious and the skin is crisp. Stir-fried noodles, a special dish in Xiamen, was initiated by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is to fry the superior noodles in a 70% hot oil pan until they are red and yellow, then skim the fat with boiling water for later use, take lean meat, winter bamboo shoots and mushrooms as ingredients, shred and fry until cooked, add flat fish and shrimp into Shaoxing wine, and then fry the fried noodles with the ingredients. Season with sand tea sauce and red hot sauce when eating. Taro buns-Taro buns are snacks in summer and autumn. Peel and wash areca taro, mash it into raw taro paste, add a little starch and refined salt, stir well, coat the inner wall of the bowl with oil, add stuffing prepared in advance, such as shredded pork, shrimp, mushrooms, winter bamboo shoots and water chestnut, and cover it with a layer of taro paste. Take it out and steam it in a steamer. It tastes better with Chili, mustard, sand tea sauce, etc. Fried five spices-lean meat with shallots, flat fish, water chestnut, duck eggs, monosodium glutamate, superior soy sauce, sugar and five spices powder. Stir well, roll with bean bags and fry in oil pan until cooked. Cut into small pieces and serve with sand tea sauce. Spicy sauce, mustard, radish acid, coriander and sweet sauce are more delicious. Peanut soup-Xiamen peanut soup is a kind of peanut soup, which is characterized by removing defective grains, soaking them in boiling water, removing the film, adding water, and boiling them in a casserole with slow fire. You can't add sugar until the peanuts are ripe, and then continue to cook until the peanuts are rotten. At this time, peanuts split in two, floating on the water, rotten but insoluble, juice soluble but water not turbid, oil not greasy, fragrant. Xiamen's "Huangzehe Peanut Soup" is a representative variety of Xiamen Peanut Soup, which is well-known in Hong Kong, Macao and Taiwan and Southeast Asia. Batter-batter is made of delicious seafood such as shrimp, oysters, clams and mussels, which are boiled together with batter. When cooking, you should master the heat, so as to paste without chaos and paste clearly. In addition to seafood, the batter can be cooked with duck blood or pig blood, or a pile of pig large intestine, so that the oil will be mixed in and the large intestine will be cooked. Then add fried jujube with stronger flavor with fried dough sticks, fried chopped green onion and pepper powder, which is one of the famous ancient snacks in Tongan, Xiamen. Practice: raw materials are divided into skin and stuffing. The skin is generally a good sweet potato, and the rice is ground into powder. The fillings are generally peanuts, peas, sesame seeds, and vegetables are also acceptable. Wrap the stuffing in the skin and fry it in a boiling oil pan. It tastes good. Fruit bowl Xiamen Tongan traditional snacks. Practice: The main raw material is hard rice. Put the soaked rice into a stone mill and grind it into pulp, add seasonings such as meat sauce and oil onion, and then steam it. Horseshoe Crisp is a traditional specialty of Tongan, Xiamen, which is popular in Tongan. Noodles and sesame oil are fragrant sacrifices, so they are commonly called sweet cakes. Practice: Using refined flour, sugar, refined oil, maltose, peanut kernel and white sesame seed, it is divided into three production processes: peeling, crisp and stuffing. Sweet potato powder is a traditional snack in Tongan, Xiamen, which is popular in Xindian Town, Tongan. Practice: cook rice into porridge, mix it with sweet potato powder, put it in a stone mortar, knead the rice and sweet potato powder together, then add water, thicken it, fry it in an iron pan into pancake skin, cut it into 2 cm wide vermicelli, and put it in a "dare pot" for cooling. Add enough lard when cooking, add Shanghai oysters, cuttlefish, shrimp and other seafood, and sprinkle some chopped green onion or celery on the surface. Sealing meat is a traditional snack in Tongan, Xiamen. Practice: Cut the pork (front leg meat) into cubes, about 2 kg, wrap it in square gauze, put it in a clean iron pot, pour in cooked lard, heat it, stir fry the whole pork in the pot, and add soy sauce, sugar, monosodium glutamate, rice wine, star anise spice, etc. Then add mushrooms, chestnuts, shrimps, dried waste oil and other seasonings and stew in the pot for two and a half hours. Tianjin taro and betel nut taro praised by Princess Anting have long enjoyed a good reputation. It has the reputation of "praising the beauty of the stone". Sugar cane in Tian Yang Village, Datong Town, Tongan has a long-standing reputation. Due to the soil and climate in Tianyang village, the sugarcane planted is sweet and full of flavor. Amphioxus, a specialty of Tongan District, Xiamen. This fish has no head, no fins, no scales, no spinal roots, and even no senses such as eyes, ears and nose. The heart is a beating abdominal blood vessel, with colorless blood and translucent body. Except for the mouth and throat, it is the rectum and anus, and the structure is relatively simple. Fish skin peanut Xiamen Tongan is one of the famous specialties, named after the skin wrapped with fish. Practice: it is made of peanut kernel, cake powder, sugar and refined white flour by mixing and baking. It has a unique style of crispy sugar, salty and sweet. Roasted meat jiaozi Xiamen Tongan traditional snacks. Practice: The above glutinous rice, mushrooms, shrimps, chestnuts, pork (or chicken) are the main ingredients and carefully cooked. It tastes sweet, oily but not greasy, and its color is Huang Liang. It is more delicious with seasoning such as sand tea sauce, garlic, hot sauce and radish. Tieguanyin Xiamen Tongan Famous Tea. The most famous treasure in oolong tea. Its rope is round, mellow, resistant to brewing, the soup is golden in color, bright and translucent, fragrant, mellow in taste, slightly bitter and then sweet at the entrance, with a little honey flavor. It is a first-rate tea and enjoys a high reputation at home and abroad. Orange cake Tongan traditional food. The appearance is smooth as jade, moist and delicate. The entrance is soft and chewy, fragrant and refreshing. Products sell well all over the world and are famous at home and abroad. Longyan Tongan is a specialty. There are many kinds of flavors, with the characteristics of large particles, thin skin and delicious juice. Longan was once a tribute of the emperor. Tongan famous tea, also known as Huang, is a precious variety in oolong tea and ranks among the best in the country. Huang Jingui has the characteristics of early germination, early harvest, early market, fine yellow appearance and mellow and fresh meat, and is a treasure in oolong tea. Yellow rice wine Xiamen Tongan traditional famous wine, produced in Zhuba winery. It is brewed with pure and sweet shilong spring water, high-quality grain and distiller's yeast. The process is primitive and simple, and more than 0 kinds of wine are brewed in three series 10, including yellow wine, big barrel wine and longan tonic wine. Among them, Juba 38-degree rice wine was taken to the Bordeaux laboratory in France for testing, and it was found that all indicators of rice wine were excellent. Indonesian snack Xiamen Tongan Zhuba Overseas Chinese Farm is the most distinctive Southeast Asian cuisine. The most common ones are yellow rice, curry chicken, oyster sauce slices, vegetable soup, Indonesian mutton skewers, Indonesian spring rolls, shredded mermaid, Kaduoduo, potato balls, tofu balls, sweet and sour beef, coconut city beef, Bandung vermicelli, Badong beef, bitter gourd balls, Hainan boiled chicken, Soto beef soup and so on. Each style has a strong Southeast Asian banana wind and coconut sea wind, which severely challenges the taste buds of the guests. Baiwei Fruit Wine is produced in Xiamen Tongan Zhuba Baiwei Fruit Winery. The winery hired the famous winemaker Gé rard Gao Lin as the chief technician, and at the same time introduced a full set of alcohol production equipment and vinegar processing equipment. Produce high-quality fruit wine and fruit vinegar series products. Some of these products have been tested by relevant French departments, and have reached the standards of similar products in France and have been registered. Juba Baiwei Fruit Wine offers high-taste French food culture to tourists. The books in the trenches are called oysters. It is nutritious and delicious. The dried meat contains 45-75% protein, 7- 1 1% fat, 19-38% sugar and various vitamins. Known as "milk in the sea". Tongan is mainly produced in Tang Yang and Xiaodeng, Daleng Town. Zai Hao fried the most hometown snacks in Tongan, Xiamen. The main raw materials are leeks, oysters, sweet potato powder and oil, which can be fried in one pot.

Honey, if it helps, please adopt me.