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List some iconic cuisines from all over China. Tell me about it.
1. Taipei: Yuanyang Hotpot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. fire

The most important thing in the pot is the bottom of the soup. There are as many kinds of soup bases as there are shops, but no one knows the material and making method of soup bases.

I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose.

Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. price

Ge Feng is thrifty, equivalent to RMB 100 to several thousand yuan.

2.kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. Stir the larvae with thread powder first, then break the eggs and fry them in oil.

Let the eggs wrap the larvae like omelets.

3. Tainan: Fried Eels

Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious.

With a hint of sweetness.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is pickled with secret sauce first.

Roasted in the oven for a while, the skins of roast goose and suckling pig are crisp and fat, and taste slightly sweet like Cantonese. Shen Jingshao

Huatian's geese and squab belong to the "old brand". Cantonese people will bring suckling pigs and movies to worship God on holidays.

(It depends) I also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.

5. Harbin: Demolis stewed live fish.

On the outskirts of Harbin, there is a small village called Demolis near the highway. The villagers opened a snack bar by the roadside.

Passers-by who stopped to eat on the road. Stewed tofu, vermicelli and carp from Wusuli River are eaten together.

The villagers' old habit of eating spicy food. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people

If foreign friends don't like western food and northeast food, let's have some Molly stewed fish.

6. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is the ocean in autumn.

Fish, including stick fish and yellow flowers, have long palms, pickled with ginger and onion and browned with oil. The cake is an old bud.

Grain flour is mixed with soybean flour and white flour. Boil the cauldron with water, and then stick the cake around it. Want to eat? Wait until you are familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old city, is known as the "guest capital". People from the Central Plains "dressed up and moved south" here, bringing more than just reading.

The high-grade atmosphere has also formed its own food culture, Hakka cuisine. Tofu the size of a matchbox is fried to golden brown, while pigs are.

"Brew" the stuffing made of meat and fish, add chopped green onion and sesame oil, and stew in a chicken soup casserole until the aroma is overflowing.

Spillover: I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.

8. Qiqihar: killing pig dishes

During the Chinese New Year, a family in the village killed a pig, and the waist and legs were all good things. How to eat the fat left in the water?

? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. Want to eat big fat?

If you are tired of eating it, cut it into pieces, put it in a pot, cook it in an oil pan, and stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the big.

Mother's face, the ginger and garlic in the pot are boiling. When this pig-killing dish arrives in the city, there will be more restaurants in the city.

The process is completed and enough materials are used.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", has similar eating habits to Maoming and Yangjiang, and Zhanjiang cuisine is one of the cuisines in western Guangdong.

Coarse material and fine material. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from Xinyi County, Zhanjiang.

Gu Mi and Caosheng farm chickens are chicks that grow slowly or lay their first nest of eggs. This kind of chicken has a fibrous knot.

Solid, easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in fragrance, plus a dish of sesame oil.

Garlic sauce is very exciting!

10. Yan 'an: mutton soup

There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. sheep

Meat, mutton offal and soup cooked with spices are very simple. The villagers squatted together around the lamb belly towel and held it in their hands.

With steaming mutton soup, Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, is not too cold this winter.

1 1.Xi An: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich.

China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat has existed since Xianfeng period of Qing Dynasty. In ancient times, there were only two kinds of donkey meat, raw and cooked.

Methods: Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Xiangtan.

Shaoshanchong, the braised pork here is five layers of pork belly. Rock sugar, star anise, cinnamon and pork belly are steamed first and then fried.

Putting douchi into the pot is very particular and complicated. Cooked Maojia braised pork is golden and shiny, fat but not greasy.

It smells delicious.

13. Guangzhou: Laohuotang

Making soup is a compulsory course for housewives in Guangzhou. There is not an authentic Guangzhou person who doesn't like soup, whether it is cooked at home or

Old fire soup sold in restaurants of all sizes in Guangzhou has only one purpose-nourishing! In summer, winter melon and lentil ribs,

Red beans reduce fire, and American ginseng stews chicken to dispel cold in winter. If you have just arrived in Guangzhou, the taxi driver will tell you:

The water here is very hot, and pimples will grow on your face. You need soup and herb tea.