The first episode "Footsteps"

Butter and honey porridge Butter and honey porridge has health care effect on human five internal organs and belongs to nourishing and health care porridge. If you feel unwell during weight loss, you can eat ghee and honey porridge to recuperate your body.

Leshan bean curd Leshan bean curd is favored by the public because of its unique taste, slag melting, heat and detoxification, and suitability for all ages.

Lantian belt is "like a belt", one of the eight eccentrics in Guanzhong, Shaanxi Province, commonly known as "biangbiang noodles". Authentic belt surface needs 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 meter. When it is thick, it looks like a coin, and when it is thin, it looks like a cicada. Generally, a noodle uses at most 2 taels of flour, so for people with a small appetite, a noodle is enough for a meal. Noodles are smooth and soft, like gluten. Whether it's poured with SAO Zi or Chili oil, it tastes very exciting.

Shaanxi noodles with minced meat are said to be named after West Zhou Wenwang. According to legend, Zhou Wenwang was always raised by his brother and sister-in-law because his parents died young. On one occasion, Zhou Wenwang led an army to meet with pouring rain in the war, and the wind was biting. After taking hundreds of medicines, it didn't get better, and I stayed in bed for a few days. Sister-in-law herself went down to the cupboard and made a bowl of hot noodles for King Wen, who was sweating profusely and refreshed. Later, in order to commemorate her sister-in-law, she named it "Sister-in-law Noodles". Shampoo noodles are also called "sister-in-law noodles" or "whistle noodles", which may be homophonic.

Braised jumping fish, also known as braised jumping fish, is a famous dish in Yuhuan, Taizhou, Zhejiang Province. Jumping fish, alias paste, is a beach specialty, commonly known as jumping fish, also known as jumping fish, big mudskipper, Wenzhou dialect "old dance." Belonging to the material of mudskipper. This is a small fish, which is abundant in the coastal areas of Zhejiang, Fujian, Guangdong, Hainan and Taiwan Province provinces in the south of China. Thick and mellow, the fish is fresh and tender, and it has the effect of nourishing and beautifying.

Fangxian Lentinus edodes is used to brew wild floret mushrooms in Fangxian county, Hubei province, and to make fillings. Strong aroma, smooth taste and unique flavor. Geographical indication products of agricultural products. For a long time, Fangxian mushrooms are famous for their delicate fragrance and delicious taste. It is an indispensable seasoning for famous Chinese and foreign dishes, and is praised by nutritionists as "the star of mushrooms", "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 and made of whole grains. It is a common food-it can be eaten with relish when rolled with green onions, vegetables, meat or delicacies. Shandong pancake, Han nationality special pasta. Originated in Linyi, Tai 'an, Zaozhuang, Jining and other areas in the southeast and southwest of the mountain, it belongs to Shandong cuisine. Zhuge Liang or Meng Jiangnv invented many legends.

Chaozhou spring rolls in Guangdong are rectangular, golden and beautiful, crisp outside and tender inside, and rich in flavor, which is praised by people. Crispy and salty stuffing.

Braised 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 on dried rice and glutinous rice. Stew fish sauce and rice fish, eat a bite of fish and a bite of rice. Rice fish is tender and delicious, suitable for soup.

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

The second episode "Heart Biography"

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

Sichuan cuisine is a traditional dish for cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded 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.

Stinky tofu is commonly known as "big pocket" in Huizhou. It was created by Wang Zhihe during the reign of Emperor Kangxi in the Qing Dynasty. After tasting it, Emperor Kangxi was full of praise, and specially presented the word "Fang Qing" to Wang Zhihe in calligraphy, which became famous at one fell swoop. Compared with the smelly thousand blocks in Shaoxing, Zhejiang Province and the smelly dry incense in Huainan, Anhui Province, it enjoys a good reputation at home and abroad. Huizhou is dull and smelly, with a gray blue-black surface and a white jade inside. It smells bad, tastes strange and has a unique taste. Because the production process of stuffy smell is very complicated, I'm afraid this kind of flavor snack can only be eaten by tourists who come to Huangshan. Many food stalls in Huangshan City can eat Daichou.

Sichuan famous dish with garlic and white meat was once loved and praised by people. This dish requires careful selection of ingredients, proper cooking, good knife work, fragrant seasoning and cold and hot chips. Mix with chopsticks when eating. Accompanied by the hot air, a mixed smell of soy sauce, Chili oil and garlic came straight to the nose, which greatly stimulated people's appetite. Garlic is rich, fat but not greasy.

Suzhou Toutang noodle restaurant has just opened for one day, and the first batch of noodles have been cooked with clear water. Many people who have eaten noodles in Suzhou remember this scene, such as celadon-like soup bowls, various table number wooden clips on the Eight Immortals table, several green vegetables in the first bowl of noodle soup, sesame oil and shallots floating on the noodles. Many Suzhou people of the older generation have the impression that they used to be able to eat a bowl of authentic noodle soup for a few cents in Songhelou. Even a bowl of Yangchun noodles, because the noodles absorb the fresh soup of meat and bones, just eating noodles is enough to feel the thick taste.

In the past long years, fern root Ciba has been an auxiliary food for many mountain people and Yao compatriots to satisfy their hunger. With the improvement of people's living standards, it has now become an original ecological green food [9].

Snacks with Regan Noodles, Wuhan and Wu Hanyou characteristics. Originally a local specialty food in Wuhan, it is very popular in many places in Hubei. With more and more people from Hubei 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 rice noodles are known as the first of the "four unique" snacks in Hanzhong, Shaanxi. Generally, rice is soaked in water, then made into rice slurry, steamed into pancake shape in a cage, smeared with rapeseed oil when it is hot, cut into strips (wider when it is hot and thinner when it is cold), and mixed with seasonings such as refined salt, rice vinegar, soy sauce, garlic paste and Chili oil, which are usually eaten hot (that is, hot noodles) or cold. The side dishes are mostly shredded radish, bean sprouts and spinach. The taste is soft and waxy, slightly spicy and salty, sour and delicious.

Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to noodles with soup without any ingredients, which are very common in China and Shanghai. Generally, there is no limit to the noodles cooked in this way, which can be as fine as Longxu Noodles or as thick as wide noodles. The name of Yangchun noodles comes from the nickname "Xiaoyangchun" in October of the lunar calendar. According to legend, because the price of this kind of noodles is ten cents a bowl, it is called Yangchun noodles. 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.

Crab steamed dumplings Crab steamed dumplings are a snack in Fujian, which is nutritious and refreshing, and the production method is simple and feasible. It can be used in elegant halls such as hotels, and can also be used as a snack breakfast for home cooking.

Jujube mud cake is a pastry snack in Suzhou, Jiangsu and other places in winter and spring. This is a very typical Soviet cake. In the past, glutinous rice flour and water were used to make this kind of cake. The cake was put in a bowl, picked up when it was eaten, and pulled open with chopsticks, so it was named as pulling the cake. After the improvement of the production method, the amount of water added is reduced, cut into pieces and put into pots, with beautiful appearance and excellent flavor.

The ship is exquisite in material selection, exquisite in production and excellent in taste, and its artistic packaging can be said to be the Chun Xue of Suzhou [10].

The oyster omelet in Chaoshan, Guangdong Province is a local specialty snack, 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 in Chaoshan urban and rural areas, there are often such small shops or vendors. This kind of roasted oyster is made by dissolving sweet potato powder in water, mixing with onion beads, frying in a flat-bottomed iron pan, adding Shanghai oyster, laying eggs and dipping in fish sauce.

The third episode "season"

Stewed fish and flour cakes in an iron pan.

Stewed chicken with dried bamboo shoots

Fried bamboo shoots with shredded pork

Stewed bamboo shoots

Multiflavor dried bamboo shoots

Steamed yellow mud arch with bacon

Fried bacon with Artemisia selengensis

Scrambled eggs with Toona sinensis

Tofu with Chinese Toon

Jiuceng cake

Stir-fried perilla with snails

Boiled dried flying fish

Marentang

Raisin finger food

Shrimp Daoxiao Noodles

Wild Goose Mushroom with Ginger Juice The wild Goose Mushroom in Liyang, Jiangsu Province has been regarded as a delicacy by gourmets of all ages. Stir-fry dried Chili peppers and add tender ginger slices to stimulate the exotic flavor of wild goose mushrooms.

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

Chestnut roast chicken has this dish in Northeast cuisine, Sichuan cuisine and Hunan cuisine. The main ingredients are chicken with bones 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 old, the weak and the sick.

The wild goose mushroom of the old duck is also called delicious Tricholoma matsutake, Tricholoma matsutake, Tricholoma matsutake and Tricholoma matsutake. This fungus is a specialty of Songzi Mountain, which is famous in Hunan and Hubei, and is a common ingredient of rare delicacies. The class name of Pleurotus ostreatus is "Lactarius", commonly known as Yanlai mushroom, which is also called Tricholoma matsutake because it is produced in pine forest land.

The fourth episode "home"

The origin of Tianmen steamed cuisine Tianmen steamed cuisine has a history of nearly 4600 years, which can be traced back to the Shijiahe cultural period. For thousands of years, from generation to generation, Tianmen steamed cuisine has been one of the representative varieties of Hubei cuisine with its rich historical and cultural accumulation, unique flavor and exquisite skills. Its rich dishes, various techniques and wide flavor types are unique in the country. The techniques of Tianmen steaming can be summarized as Tianmen Nine Steaming, namely: powder steaming, steaming, cannon steaming, buckle steaming, package steaming, brewing steaming, pattern steaming, sealing steaming and dry steaming.

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

The fifth episode "Meeting"

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig yellow throat, duck intestines and cow blood.

Xinjiang saute spicy chicken originated in the early 1990 s, mainly with chicken pieces and potato pieces as raw materials and cooked with noodles. Xinjiang saute spicy chicken has bright colors, including slippery and spicy chicken and soft and waxy sweet potato. Spicy and fragrant, coarse and fine, economical and practical. It's good for friends and relatives to eat at parties.

Shantou beef ball, as the most famous snack in Chaoshan, Guangdong, has a history of nearly a hundred years. Beef balls are divided into beef balls and beef tendon balls. Beef balls taste tender and smooth. Beef tendon pills add some tender tendons to beef, and the taste is just a little chewy. It is said that good beef balls can bounce when thrown on the ground. In the past, beef balls were all made by hand, so maybe this kind of performance can be performed. Because they are all manually operated, the cost is higher than that of the mechanism.

Beef noodles in Taiwan Province Province and civilian food in Taiwan Province Province are all over the streets of Taiwan Province Province. The main ingredient of beef noodles in Taiwan Province Province is beef, mainly gluten, gluten and beef tendon, as well as imported meat such as New Zealand beef, American boneless steak and Australian beef. Beef noodles in Taiwan Province Province are a special diet invented by veterans who came to Taiwan Province across the ocean because they miss their hometown. "In detail, beef noodles can be said to be a collection of the essence of China cuisine, such as braised Shanghai cuisine, Cantonese soup, and spicy Sichuan cuisine.

Episode 6 "Mysterious Land"

Chinese fish, also known as Yarrow vachelli, belongs to yarrow genus, commonly known as slippery fish, slippery fish and white fish. Thin lips, no horny edges, unnecessary. The eyes are large, the scales are medium, the lateral line is complete, slightly curved to the ventral surface and extended to the right axis of the tail stalk. There are no spines on the dorsal fin. It should be distributed in all water systems in Heilongjiang River Basin, among which Heilongjiang River System is the most. In addition, this kind of fish is also produced in the lower reaches of the Yellow River, Luanhe River, Daihai Lake and Dalianoer 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 irritable in freshness and has a big appetite. After breaking, it can be mixed into sauce to eat, and it can polish the original tasteless food, which is an essential meal on the grassland.

Hand-grabbed mutton is said to have a history of nearly a thousand years. It was originally named after eating it by hand. There are three ways to eat, that is, hot (steamed in a cage after slicing, dipped in three heavy oils), cold (dipped in refined salt directly after slicing), and fried (fried in a pot and eaten while frying). It is characterized by delicious meat, not greasy or greasy, and full of color, flavor and taste.

Potato rubbing is one of the traditional dishes in northern Shaanxi, western Shanxi and eastern Gansu. Some places are called "potatoes don't pull" and "potato kule", and the surrounding areas are also called "vegetable bumps". Potato wipe is a kind of vegetable pimple. Potatoes are actually potatoes, and wiping is a tool to wipe shredded potatoes. It is made of potatoes and a little white flour, and 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 wipes came into being.

Steamed sea bass, Cantonese cuisine and Zhejiang cuisine. Grouper meat is white and tastes like 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. Steaming can maintain the nutrition of grouper to the maximum extent.

The fruiting body of termitomycetes 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 or with vegetables, fish and various delicious dishes. It can be fried, fried, salted, fried, mixed, stewed, roasted, braised, steamed or made into soup. It tastes very fresh and is the highest among bacteria. Chicken fir is only produced in southwest and southeast provinces and parts of Taiwan Province Province.

Episode 7 "Three Meals"

Tuotuo meat is called "black foot" in Yi language, which means pork pieces. Because the weight of each piece of meat is about 232, it is in the shape of "Tuo", so it is named. It is the main meat form of the Yi people in Diqing. Pork, mutton and beef are chopped and boiled in hot water without any seasoning, including salt. When the meat is cooked, pick it up and sprinkle with garlic, salt and pepper. Hold the meat with both hands when eating. It tastes delicious, because it can't be stewed when cooking, but depends on the "temperature". 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 higher, the meat will be hard. Therefore, most people will not cook. Eat it while it's hot; So it is not easy to cook this dish in general. If you want to taste the meat, you should meet the festive festivals of the Yi people, such as the Torch Festival (June 24th of the lunar calendar) or do business. Second, it should be ordered in the hotel restaurant.

Guangdong Shrimp Dumpling Shrimp Dumpling is a traditional name of Han nationality in Guangdong Province, which belongs to Cantonese cuisine. This is a special snack that Cantonese people are very familiar with. It is one of the necessary pastry dishes in the morning and evening tea markets in Lingnan area. The skin of shrimp dumplings is soft and white, crystal clear, soft and tough, and the stuffing in jiaozi is faintly visible. The stuffing is delicious, the shape is exquisite and delicate, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.

The chant Baba is also called the chant dam. It is a special snack of Han nationality that spreads in Jianghuai, Anhui and Jiangnan (Lu 'an, Tongcheng, Anqing, Hanshan, Xuancheng and Nanling). ). It is mainly refined from wormwood, rice flour and bacon. It tastes crisp and delicious. With the development of social economy and the flow of population, many Shucheng people and Huoshan people settled in Hefei, and Hefei, the capital of Anhui Province, was also affected by this, and Haoziba was also handed down in Hefei. In Huoshan and Shucheng areas in the hinterland of Dabie Mountain, it is said that eating wormwood Baba on the third day of the third lunar month every year can "kill the soul".

Steamed Fish Head with Chopped Pepper Chopped Fish Head is a traditional dish of Han nationality at the junction of Xiangtan and Hunan and Jiangxi in Hunan Province, which belongs to Hunan cuisine. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor. In particular, the oil used in this dish is tea oil. Fish head with chopped pepper in Xiangtan, Hunan Province, can be eaten in hotels and restaurants of all sizes in the streets and alleys.

Hairy crabs Hairy crabs are economic crabs, also known as river crabs, hairy crabs, clear water crabs, hairy crabs or crabs. It is a famous food in China. Its claws are used for foraging and resisting enemies, and the inside and outside edges of the palm are densely covered with fluff, hence the name Eriocheir sinensis. Omnivorous animals, such as fish, shrimp, snails, mussels, worms, earthworms, insects and their larvae, can all be used as animal feed for hairy crabs. Lakes are widely distributed in the north and south coastal areas of China, among which the Yangtze River system has the largest output and the most delicious taste. The Eriocheir sinensis in Yangcheng Lake is the most famous one produced in Yangcheng Lake, Jiangsu Province, because of its good water quality and crab quality.