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my country’s famous snacks (five)?

Must-eat dishes in 105 cities in China!

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot ingredients back when he left to enjoy it again. The most important thing about hot pot is the soup base. There are as many kinds of soup base as there are restaurants, but no one knows the ingredients and preparation method of the soup base. Just like eating Sichuan food, the spiciness of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, you can choose. What is different from other hot pots is that the indispensable ingredients are duck blood, as well as tofu, tripe, beef offal, chicken, etc. Prices vary depending on the person, equivalent to RMB 100 to thousands of RMB.

2. Kaohsiung: Oyster Omelette

Oyster is a specialty of Kaohsiung and a type of shellfish. First stir the oysters with flour, then beat the eggs and fry them so that the eggs coat the oysters, like an egg pancake.

3. Tainan: Fried eel

Tainan specialty. The condiments include sugar, salt, and Nine Kings. Although it is stir-fried, the fish can still remain delicious and have a slight sweetness.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, they are soaked in secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, and the taste is slightly sweet that Cantonese people love. Sham Tseng Roast Goose and Huatian Squab are among the "time-honored brands". Cantonese people will bring suckling pigs with them when offering incense and worshiping gods during festivals and festivals. They also like to cut suckling pigs during the opening scenes of movies to bring good luck. The braised dishes are relatively light, such as braised goose webs (wings), braised duck kidneys, etc.

5. Harbin: Demoli Stewed Live Fish

There is a small village called Demoli on the side of the road in the suburbs of Harbin. The villagers opened a snack on the roadside. The shop entertains passers-by who stop for a meal on the way. Stewing tofu, wide vermicelli noodles and carp fished from the Wusuli River together is an old way for folks to have a warm meal. Later, the cooking method spread like wildfire and spread throughout the streets and alleys of the city. Harbin people say: If our friends from other places don’t like Western food and Northeastern cuisine, let’s eat molly stewed live fish.

6. Dalian: Salted Fish Pancakes

Salted Fish Pancakes flowed from local rural areas into the city, and are now available in all small restaurants and big hotels. The fish is an autumn sea fish, ranging from stick fish to yellow flowers. It is palm-long. It is pickled with ginger and green onion. After pickling, it is fried in oil until brown. The pancakes are made from aged corn flour mixed with bean flour and white flour. Boil the pot with water and stick the pancakes around the pot. Want to eat? Wait until it’s cooked!

7. Meizhou: Hakka Stuffed Tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "migrated southward in clothes and clothing" and brought with them not only high-quality reading The custom of Hakka cuisine has also formed its own food culture. Matchbox-sized tofu is fried until golden brown, stuffed with pork and fish fillings, chopped green onion and sesame oil are added, then placed in a clay pot with chicken soup and simmered until the aroma is overflowing. I think the Hakka people who came to Meizhou created such delicious dumplings because they had no wheat to make dumplings.

8. Qiqihar: Pig-killing vegetables

It’s Chinese New Year. A family in the village killed a pig. The waist and legs are all good. What’s wrong with the remaining fat meat? eat? This is the butcher dish: blood sausage made from home-pickled sauerkraut and fatty meat ingredients. To make the fat meat delicious and not greasy, cut it into slices and boil it in oil, then stew it with sauerkraut and blood sausage. In the countryside, the fire on the stove reflects the aunt's face, and the stew with ginger and garlic in the pot cooks gurglingly. When this pig-killing dish spread to the city, the restaurants in the city added more processes and used up enough ingredients.

9. Zhanjiang: Local Chicken

Zhanjiang was formerly known as "Zhouwan". It is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the Cantonese and Western cuisines, which pays attention to refined coarse ingredients. Authentic. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating rice and grass in Xinyi County, Zhanjiang. They are hens that grow slowly or lay the first clutch of eggs. This kind of chicken has strong fiber and can easily accumulate nutrients. The cooked chicken is golden and shiny on the outside, the skin is crisp and the meat is smooth in the mouth, and the fragrance is rich. With a plate of sesame oil and garlic sauce for dipping, it is very "flavorful"!

10. Yan'an: Mutton soup

There are many delicious things in Yan'an: potato paste, sweet spring tofu and long pancakes. The most important thing you should try is the mutton soup. A soup made of mutton, haggis and seasonings. The ingredients and preparation are very simple. Fellow villagers wearing mutton towels squatted together, holding steaming mutton soup in their hands. In Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.

11. Xi'an: Donkey meat in cold sauce

Donkey meat has the functions of replenishing qi and blood, and benefiting the internal organs. There is a folk proverb of "dragon meat in the sky, donkey meat on the ground". Guanzhong, Shaanxi Province is rich in the nationally famous "Guanzhong Donkey". Fengxiang cured donkey meat has been available since the Xianfeng period of the Qing Dynasty. In ancient times, donkey meat was only eaten raw and cooked. Nowadays, donkey meat soup pots and meat stir-fries are added, and Sichuan cuisine and medicinal diet methods are added. The meat is delicious and fresh.

12. Xiangtan: Maojia Braised Pork

Maojia cuisine is famous for Chairman Mao’s hometown, and Chairman Maojia Braised Pork was full of praise. The authentic Maojia Restaurant is located in Shaoshangchong, Xiangtan. The braised pork here is pork belly. The five-layered belly pork is steamed and fried with rock sugar, star anise and cinnamon, and then put into the pot with black bean sauce. The cooking method is very particular and complicated. . The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and very fragrant and delicious.

13. Guangzhou: Laohuo Soup

Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn’t like to drink soup. Whether it’s made at home or sold in restaurants, Guangzhou’s Laohuo Soup has only one purpose – nourishing! In summer, stew pork ribs with winter melon and add lentils, and adzuki beans reduce internal heat; in winter, stew chicken with American ginseng to dispel cold.

If you have just arrived in Guangzhou and the taxi driver will tell you: the water here is very hot, acne will appear on your face, and you need to drink soup and herbal tea...

< p>14. Shunde: Chrysanthemum Yusheng

Shunde has been a prosperous place since ancient times. After working, the locals like to use local products to cook carefully and evaluate each other. The chefs with high overall cooking skills are exported to Guangzhou, In some cities in Hong Kong, Macao and Southeast Asia, "Eat in Shunde and cook in Fengcheng". Shunde cuisine is characterized by being clear, fresh, refreshing, tender and smooth. In addition to the famous fried milk and big eel with parietal bone, the chrysanthemum yusheng is also a more representative style.

There are also double-skinned milk from Daliang Town, Shunde, and fish cakes from Chencun...

15. Yanji: Dog Meat Hot Pot

When we arrived in Yanbian Korean Autonomous Prefecture, It’s not okay not to eat dog meat. Like other parts of the country, eating hotpot, the Korean dog meat hotpot, is also popular here. The special pot bottom is stewed with dog meat and dog ribs. Besides being fresh, it is also spicy. Maybe it’s because it’s too cold in Yanji, so chili peppers are added to the dog meat supplement. Eat it all year round, best in summer to cure colds!

16. Changchun: Three delicacies from the ground

my country’s folk have always had the habit of tasting the three delicacies from the ground, three delicacies from the trees, and three delicacies from the water on the day of the Beginning of Summer. Speaking of the three delicacies here, it refers to the fresh seasonal vegetables from the ground: amaranth, wheat and broad beans (or garlic sprouts). When fried together, they are fresh and tender. In Changchun, Di Sanxian became a famous local dish. Nowadays, potatoes, eggplants and peppers are also stir-fried together. This is an authentic Northeastern dish.

17. Jiamusi: Stewed Vermicelli with Pickled Cabbage and Pork

Northeastern people love to eat stewed dishes, and there are many different ways to eat them, such as goose stewed with potatoes, chicken stewed with mushrooms, pork stewed with pickled cabbage and vermicelli. As the name suggests, they are all local dishes eaten in the cold weather during the twelfth lunar month. The sauerkraut pickled from Northeastern tall Chinese cabbage is cut into thin strips as thick as matchsticks. It has white leaves and green leaves and will not become mushy after being cooked for a long time. The local potato flour is easy to cook and endures cooking. When it comes out of the pot, it is yellow and white and bright. When you pick it up with chopsticks, it looks like a spring willow hanging upside down. Using the old soup used to cook the meat and bones when killing pigs, add the stir-fried pork belly and simmer the pork pickled cabbage vermicelli slivers, and the delicious aroma fills the roof!

18. Shenyang: Sichuan Hot Pot

Just like in other cities, Sichuan hot pot is as popular in the streets and alleys of Shenyang. The rich and spicy taste of Sichuan hot pot is not only similar to the strong and rough taste of Northeastern cuisine, but also matches the temperament and taste of Shenyang people. When it comes to eating spicy food, Northeasterners are also the best. In fact, it was only when they arrived in Shenyang that the owners of Sichuan hotpot restaurants felt that they had found the right place. The enthusiasm of Shenyang people made them regard this place as their second hometown.

19. Hohhot: Mongolian Barbeque

The authentic flavor of the horseback people is grilled. After you have entered the yurt, drank milk tea, and passed the hada handed to you by the hospitable herdsman with both hands! When you sit around a blazing campfire and enjoy the aroma of barbecue brought by the gentle breeze on the grassland, you will definitely think of "the wind blows and you see cattle and sheep under the grass."

20. Beijing: Boiled Fish

'Spicy and spicy' is originally a famous dish in Chongqing, but now it is extremely popular in Beijing. This indirectly reflects the popularity of Sichuan cuisine in Beijing. The resurgence of the dish and the decline of home-cooked dishes in the Northeast. The process of boiling fish is simple: cut the fresh fish into thin slices, lightly marinate it with salt, and then boil it in boiling water. The real taste depends on the quality of the pepper and pepper ingredients.

21. Jilin: Dog meat soup

In the Korean restaurants in Jilin, all the dog meat soup is stewed with the fresh meat of the day. Old soup. The dog meat soup made in this way is called clear soup. If you want to eat dog meat, there are many options such as dog meat stewed with tofu, dog meat dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. , after thinking about it, I feel that the dog meat will become more fragrant with the aroma in the nose.

22. Shenzhen: Chongqing Old Hot Pot

Shenzhen seems to be an easy city to land in. , all types of food can find a place, and of course the most popular thing now is hot pot. A website called Shenzhen Yi has launched a special food topic called "hot pot", Chongqing hot pot, (Huojiaba) hot pot, and authentic ancient recipes. Hot pot, Chaotai hot pot, Fei Niu hot pot, Hui style hot pot, "Tan Yutou" hot pot, Japanese hot pot...what a hot pot competition!

Chongqing hot pot is mainly spicy, salty, fresh and spicy. It has both sour and spicy flavors, and can be divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is famous for its exquisite soup preparation, various raw materials, meat and vegetable, wide adaptability, unique style, and lively scenes, so it is the hottest in Pengcheng. .

23. Zhuhai: Yellow-bone fish

The yellow-bone fish eaten by Sichuan people is called yellow-bone fish by southerners. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants. I don’t have any of my own cuisine, so I have to eat all over the place. This popular yellow-bone fish is produced by Hunan cuisine.

24. Xiamen: Boiled Live Fish

The popularity of this dish in recent years at least shows that Xiamen people who have always been very picky and even stubborn in their appetites recognize Sichuan cuisine. Many people attribute this to The rapid increase in the city's immigrant population has led to the large-scale introduction of foreign dishes in Xiamen. In 2000 alone, nearly 30 new upscale Sichuan restaurants opened in Men, a small town with a population of only 600,000.

But the taste of boiled live fish is indeed good. Although the ingredients are simple and popular (grass carp), and the cooking method

is not necessarily unique (boiled), it is spicy and The wonderful combination of freshness not only satisfies Xiamen people's long-lasting taste for fish and seafood, but also reflects their traditional "shacha complex" in the entire popular trend of Sichuan cuisine. extension.

25. Longyan: Drunken River Chicken

This can be regarded as a classic Hakka dish. In the past few years, it has been popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou etc.) is popular, but in Longyan, even though Sichuan and Hunan cuisine have swept the country, this drunken river chicken dish can still be said to be everlasting.

The Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said to have three yellows (bill, feet, and hair), three blacks (two wings, inner side, and tail end) and three forks (the top of the crown and two claws). ), but the most amazing thing about this dish is the wine. Only when cooked with Hakka wine can we make the chicken taste as fresh, tender and fragrant as possible.

26. Chengdu: Cuttlefish with Pickled Peppers

An author named "Mao Le" writes about Sichuan seafood like this: Since seafood turned its back on Sichuan cuisine, it seems to have rejuvenated. Its second spring! One of the ironclad examples is cuttlefish with pickled pepper.

This dish relies entirely on Sichuan’s pickled sea peppers (bullet peppers). You need to choose sea peppers that are bright red in color, large and thick, and soaked just right. The finished dish is clearly red and white, which is pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.

27. Yibin: Spicy Yellow Spicy Ding Fish Hot Pot

The yellow spicy ding fish on the edge of the Yangtze River is called "Bashi Huang Spicy Ding Fish". What is "Bashi"? This is Sichuan dialect, which means it can't be better.

The yellow spicy diced fish made in Yibin is not braised or steamed, but is mostly eaten in Sichuan cuisine. The spicy yellow diced fish hot pot has extremely fresh and tender meat.

28. Changsha: Dry-nest skinned snake

In 2000, flavored shrimps became a craze throughout Changsha City. Every restaurant and food stall sold flavored shrimps. With the recent trend, With the lobster out of stock, Flavor Snake, which debuted with it, took advantage of the situation. The flavored snake is similar to the flavored shrimp. The snake is chopped into strips and stewed with Hunan's specialty hot sauce, aniseed, bay leaves, green and red peppers, onion, ginger and MSG. After frying over high heat, use sub-fire to simmer thoroughly and add flavor. After being drenched with juice and placed on the plate, the fat snake sections have been soaked in red and bright red. The snake meat is firm and the silk threads are glowing with transparent oil. When you bite along the texture, the elastic snake meat gradually melts on the tongue. The aroma, the spicy taste that followed, made people take a deep breath but couldn't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of Hainan's "Four Famous Dishes", is named after it is produced in Wenchang City, Hainan, and weighs about 1.5 kilograms. , the traditional way of eating is to chop it white, which best reflects the delicious and tender original flavor of Wenchang chicken. It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice". Hainanese people call it "eating chicken rice", which includes white chopped chicken. Under the influence of the craze for casseroles across the country, Hainan's Wenchang chicken is also becoming a casserole.

30. Sanya: Red Curry Pumpkin and Jiaji Duck

Jiaji Duck, commonly known as "Muscovy Duck", is a fine breed duck introduced from abroad by overseas Chinese in Qiong in the early years. The method of raising ducks is Special attention should be paid to: first, feed the ducklings small freshwater fish, shrimps, earthworms, and cockroaches. After about two months, when the ducklings first start to feather, they are then kept in small pens to reduce their range of activities, and mixed with rice and rice oak. They are fed into small clumps and will grow into meat ducks in 20 days. Its characteristics are that the duck meat is plump, the skin is white, smooth and crispy, and there is a thin layer of fat sandwiched between the skin and meat, making it especially delicious. Then add red curry and pumpkin to make it more lively and fragrant.

31. Nanchang: Stir-fried bacon with Artemisia arborescens

The grass from Poyang Lake is the treasure of Nanchang people - this is the dish I’m talking about. Although this dish jointly produced by the two major cities of Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people. Whenever there is an opportunity, it is ordered to friends from out of town and people who have been away from Jiangxi for too long. Artemisia truncatula is a unique aquatic plant in the Poyang Lake area. Traditional Chinese medicine believes that it is sweet in taste, neutral in nature, slightly toxic, and can clear away heat, diuresis, and kill insects. Stir-fry the tender stems of Artemisia arborescens with bacon, and add some leeks to "bring out" the "original fragrance" of Artemisia arborescens. The ending is that the bacon is salty and soft, and the artemisia is crispy and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia arborescens is stir-fried, and the land Artemisia arborescens is not crispy enough.

32. Ganzhou: Gannan Fried Fish

Many people accidentally call Gannan Fried Fish as Gannan Fried Fish, which is a big mistake. "Fish cakes", "fish dumplings" and "small fried fish" are collectively called the "three fish" of Ganzhou. Gannan fried fish is a local flavor dish pioneered by Chef Ling in the Ming Dynasty, and it is still popular today. It got its name because it is fried fish with small wine (Ganzhou customarily calls vinegar small wine). The stir-fried fish uses fresh grass carp, removes the head and tail, cuts it into chunks, and cooks it with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. Golden in color, fresh and tender in taste, with a slight vinegary aroma.

33. Pingxiang: Stir-fried smoked pork with spicy pepper

“Jiangxi people are not afraid of spicy food”, and spicy food is in Pingxiang.

Because of its proximity to Hunan, Pingxiang people are very fond of spicy food. It is said that even steamed eggs must be topped with chili powder. Stir-fried smoked pork with spicy pepper is a typical spicy dish, but the spiciness is supplied to the smoked meat, making the aroma of smoked meat express more heartily and intensely.

34. Ji'an: Jinggangshan Smoked Bamboo Shoots and Roasted Pork

Babaili Jinggang is a sea of ??bamboo, and different varieties of bamboo shoots can easily be made into dried bamboo shoots. The cooked bamboo shoots are roasted and dried over charcoal fire. Because they are dark brown in color, they are called smoked bamboo shoots. With its roasted meat, the meat tastes sweet and the bamboo shoots taste lingering.

35. Anshun: Stir-fried bait cubes

Bait cubes can be roasted, boiled, stir-fried, braised, steamed or fried. Stir-fried bait cubes bring out the richness of the bait cubes. Cut the bait into small thin slices, add ham slices, minced sour pickles, green onions, leeks, and pea tips and stir-fry, pour in sweet and salty soy sauce, and mix with a little oily chili pepper. It tastes sweet and rich, salty and spicy, and mellow. The colors are rich and intense like oil paintings.

36. Yinchuan: Snowflake Mutton

Snowflake mutton creates the most romantic and light association with mutton, which is always known for its fishy and tangy taste. In this dish, cooked white mutton slices are peeled and fluffed, cut into domino pieces and marinated with seasonings. Then mix the fine minced chicken and mandarin fish meat with fresh milk and egg whites, steam them in a small steamer and sprinkle with lily powder. The complicated process is far from over. The whipped egg whites are scooped into the steamed buns separately. The translucent pieces of mutton are the source of the icy and jade-like appearance of snowflakes. Put it on the heat with a spoon, then add layers of ingredients, thicken the meat, and finally pour in chicken (duck) oil. The "Snowflake Mutton" has a bright shape, is soft and tender in the mouth, and melts like snowflakes. This is finally done. The exquisite workmanship really has the flavor of Jia's eggplant.

37. Liuzhou: Screw Chicken

It can fit into the 24 seats of the Jin-style Manchu and Han banquet and become one of the 24 dishes on the banquet. The screw chicken is indeed extraordinary. In fact, the market price of this kind of laying hens is not expensive.

38. Luzhou: Fish Head Hot Pot

Sichuan hot pot originated from Luzhou, an important town in southern Sichuan at the intersection of the Yangtze River and Tuojiang River. The hot pot industry here is booming and has created many brands of hot pot restaurants. The fish hotpot includes fresh fish from the Yangtze River with spicy dices, casserole fish, and half-soup fish. It is home-style spicy, delicious but not too hot, and has a prominent southern Sichuan flavor.

39. Dunhuang: Twin Towers Fish

The food style of Dunhuang is greatly influenced by the nomads on the grassland. "Roast whole lamb" is a must-have dish in all restaurants and hotels in the city. . But the "Three Wonders of Anxi" - drinking Cynomorium cynomorium wine, tasting Guazhou melons, and eating Twin Towers fish are the source of the food culture of Anxi and Dunhuang. Cynomorium wine uses medicine to strengthen essence and strengthen yang. Guazhou (ie Dunhuang) produces honeydew melons with a history of more than 3,000 years. King Mu of the Zhou Dynasty hosted a banquet for the Queen Mother of the West and the princes, and served Guazhou honeydew melon; Twin Towers freshwater fish with tender and delicious meat, which are among the four major delicacies of Dunhuang today: "The Majestic Style of the Han Dynasty", "The Atmosphere of the Tang Dynasty", "New Scenery of Dunhuang" and "100 Foods in the Market" among the reserved menus.

40. Quanzhou: Ginger Duck

Quanzhou people are greedy, and the famous ginger duck is very popular in the food street of the ancient city. People in Quanzhou buy chickens, ducks, shrimps and crabs to "make up for the winter", and for convenience, they buy ready-made ginger ducks. Quanzhou's ginger duck comes from Taiwan and Xiamen respectively, and is a unique feature of Fujian cuisine.

Ginger duck is made in three flavors: salty, light and spicy. The method is to boil it over high heat, stew over warm fire and tonic

Add the medicine and turn the pot three times to remove the oil from the pot. It is greasy, has a special taste and is fragrant and colorful.

41. Pengzhou: Nine-foot Salted Duck

The geese and ducks in Pengzhou have extremely long necks, stretching all over western Sichuan, and the entire plain is drooling. Pengzhou is a city on the outskirts of Chengdu that has a tradition of raising ducks. Jiuchi Town is a small poultry distribution center in Pengzhou. Farmers load freshly slaughtered geese and ducks into cars and transport them to Chengdu. Chengdu people eat "Jiuchi Fresh Goose Intestine Hot Pot" "It's addictive.

The most "evergreen" is the nine-foot salted duck, which is already a famous "duck" delicacy in Sichuan.

42. Nanyang: Zhenping Daokou Roast Chicken

Be sure to choose one of Nanyang’s Meixi pork elbows, meatball bowls, Baitugang spicy chicken and other delicacies. Nanyang people reluctantly give it up. Still chose Daokou roast chicken. Have you ever eaten roast chicken where the bones and meat separated from the whole chicken? The secret recipe for roast chicken came from the imperial kitchen of the Qing Palace, and it became the Daokou roast chicken with a reputation of three hundred years.

43. Shaoyang: Stir-fried pig blood meatballs

Shaoyang people know how to do business, and those who make a lot of money in Hunan are Shaoyang people. Baoqing pig blood meatballs, also known as blood cake, is a traditional food in Shaoyang. The main raw material is tofu. First, use gauze to drain the water from the tofu, then crush the tofu, and then cut the fresh pork into dices or strips. , use an appropriate amount of pig blood, salt, chili powder, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other seasonings, stir well, make oval-shaped balls the size of steamed buns, put them in the sun for a few days, and then hang them on Let the smoke dry on the wood stove. The longer the smoke time, the stronger the wax aroma will be. There is also an iron frame, and a stove is used to burn sawdust, chaff, chaff or charcoal under the frame to smoke and grill. This smoking method pays special attention to the heat and cannot be too fast or too strong, otherwise the taste will not be good. The meatballs can be eaten after being smoked and dried. But the most popular way to eat it is stir-fried.

44. Xishuangbanna: Dai Flavor Platter

North latitude 21 degrees 10 minutes - 22 degrees 40 minutes, east longitude 99 degrees 55 minutes - 101 degrees 50 minutes, Xishuangbanna is the Tropic of Cancer desert on earth The only oasis in the area. After grilled fish with taro and grass, bamboo rice, fried moss, and fried beef skin, the most important thing to try is probably this Dai-flavored platter.

45. Tianshui: Tianshui Chowder

Tianshui is known as "Longshang Xiaojiangnan". Mr. Fan Changjiang, a newspaper reporter, wrote in "Northwest Corner of China": "People in Gansu talk about Tianshui just like people in Jiangsu and Zhejiang talk about Suzhou and Hangzhou. They think it is a place with beautiful scenery, rich products and beautiful people."

In addition to snacks such as Tianshui Guagua, Shui Shang Shui, Tianshui Lard Box, Qin'an Mafu Bun, Qin'an Dusi Soup, there is also the more popular Tianshui Chowder. Mix egg whites and egg yolks together and spread into pancakes. Chop the fresh pork belly into pieces, add salt, flour, and Sichuan peppercorns, mix well, add it between two layers of thin egg cakes, flatten it, steam it in a basket, and cut it into strips to make plywood. It is mainly made of plywood, served with cracked skin strips and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus, etc., and put it into a soup basin, with enough soup. It is a combination of meat and vegetables. You can eat it while drinking. It is not oily or greasy. Delicious.

46. Zhouzhuang: Wansan hooves

Wansan hooves, Wansan meat, cooked lotus root, pickled amaranth, Wansan wild duck, etc. have become representatives of Zhouzhuang cuisine. Especially "Wansan Hoof" is the most popular. According to legend, Shen Wansan, a wealthy man in the south of the Yangtze River, "has a banquet at home, and there must be crisp hoofs." Wansanti is made from pig legs, seasoned with seasonings, cooked over high heat, and steamed. The skin is moist and the meat is crispy. The soup is red in color, fat but not greasy, with moderate salty and sweet taste. The meat is crispy and melts in your mouth. The way to eat it is even more special. From the two long bones that run through the entire pig's hoof, a thin bone is gently pulled out, and the hoof shape does not move at all. Using the bones as knives, the hoofs were smoothly cut open, allowing people to divide and eat them.

Wan San Ho has become the mainstay of Zhouzhuang people’s festivals, weddings and wedding banquets, which means reunion. Tourists carry fresh vacuum-packed Wan San Ho.

47. Urumqi: Hand-caught mutton

The deliciousness of hand-caught mutton is not because of "catch it with hands" as we imagine, but because of the local sheep and local sheep in Xinjiang of water and local cooking methods. Peel the whole sheep and remove the internal organs, put it in a large pot and boil it with Tianshan snow water. When it's time to cook, grab a large amount of salt and sprinkle it into the pot, or dip the lamb directly in the salt and enjoy!

48. Ili: horse meat

Ili horses are famous all over the world, and Yili horse meat is indisputably better than horse meat in the world. After the horse meat is cooked with seasonings, it is cut with a large blade and placed on a plate. It can be eaten immediately. The meat is fragrant but not greasy, and it is durable and chewy. However, horse meat is still an "expensive" food after all. Even in Ili, eating horse meat can only be an occasional "big meal".

49. Kashgar: Nang pit meat

“It’s not a trip to Xinjiang until you arrive in Kashgar.” If you don’t eat Nang pit meat in Kashgar, it’s just a wasted trip. Every Uighur home has a pit for making naan, half underground and half above ground. The whole lamb smeared with condiments is sealed in the naan pit and roasted slowly over a dark fire. After baking for a certain period of time, the naan pit will be opened and the aroma will be overflowing. It is not an exaggeration to describe it as "ten miles away".

50. Zhengzhou: Eat carp three times

Zhengzhou also calls for revitalizing Henan cuisine, but it laughs at itself: anything that needs revitalization is not far from destruction. Carp is a famous dish in Zhengzhou. In the past, carp was called Yellow River carp. When a restaurant bought carp, it had to be raised in a clear pond for two or three days to spit out the earthy smell before it could be fished out and put into the pot. Nowadays, this kind of attention is a bit luxurious, but eating one fish and three meals is still very satisfying. Half is eaten dry, half is sweet and sour tiles, and the head and tail are mixed with shredded radish to make soup. The most interesting thing is to mix the sweet and sour sauce with a nest of noodles and eat it, which is similar to Hangzhou West Lake vinegar fish noodles.

51. Kaifeng: Sesame Wings

When you go to Kaifeng, you have to eat authentic Henan cuisine - this is Kaifeng Prefecture for thousands of years! The ingredients used in Henan cuisine are generally home-made, and the best part is the seasoning and heat. The sesame wings are actually marinated chicken wings wrapped in egg sauce, dipped in sesame seeds, and fried in oil. The fried egg sauce looks like cicada wings. Such beautiful and delicious dishes are rare in Henan cuisine.

52. Luoyang: Pork Slices in Soup

Luoyang likes to eat water banquets, with dozens of dishes, the soup is simmering down, and the food is very satisfying. Pork slices in soup is an indispensable famous dish in the water banquet, and the best one is made by the old restaurant "Zhenbu" which specializes in Henan cuisine. It uses lean meat as the main ingredient, and fungus, daylily, green beans and other auxiliary ingredients. Made from scratch, the meat slices are smooth and tender, slightly sour and tasty.

53. Anyang: Bowl of Crispy Pork

Anyang in the central plains has a light taste. However, in recent years, Sichuan, Cantonese, and Northeastern cuisine have entered the market one after another. Anyang people like to eat in various restaurants. Order a little bit of every dish. The local traditional dish Ba Da Bowl is still popular, especially for weddings and weddings. In terms of current tastes, Kouwan Crispy Pork has the greatest potential to continue to spread. The three traditional snacks, non-stick and powder noodles, actually best represent the characteristics of Anyang cuisine.

54. Shijiazhuang: Stir-fried whole fish

From the perspective of traditional cuisine, Shijiazhuang is too young, too young to have its own characteristics. The so-called Shijiazhuang cuisine is actually absorbed It is made by innovating the characteristics of cuisines from Beijing, Shandong and other places. Among the local dishes is a dish of fried whole fish, which shows the "brainfulness" of Shijiazhuang people. The whole fish is caught and stir-fried using large carps, and the highlight lies in the skill of the knife. When the dishes are served, one plate takes up one-third of the table, which is delicious and atmospheric.

55. Datong: Braised Dishes br>Datong people have mixed tastes and are not particular about it. They accept all kinds of cuisines as ordered. The shrimps and braised soft-shelled turtles are all top-notch, affordable and delicious stews that are actually cooked to perfection by local chefs.

The stew has a taste of Northeastern cuisine. Potatoes, cabbage, vermicelli, and pork are stewed in one pot. Big fish and prawns are also included in the pot to warm the stomach.

56. Qinhuangdao: Steamed Seafood

When you go to Qinhuangdao, you will naturally want to eat a lot of seafood. The locals like to steam seafood, whether it is crabs, shrimps or clams. Add water, steam and eat When you dip it in some ginger vinegar sauce, it’s so fresh! There are seasons for eating seafood. Crabs come in two seasons a year, and shrimps are eaten starting from the end of April. Of course, you can also eat farmed ones regardless of the season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years, barbecued seafood has become popular. There is a kind of small fish called Qingpizi. It is slender and has a little green on the back. It cannot be eaten fried, but can only be eaten grilled. It is delicious and very cheap. You can buy it for 5 yuan when it is in season. Two pounds, two and a half pounds.

57. Taiyuan: Over-oiled Pork

The restaurants in Taiyuan are dominated by Cantonese, Sichuan, Beijing, and Shandong cuisines. The local cuisines that are named after them seem to be just noodles and snacks. Guoyourou is also a bit like a snack, but it is a popular traditional local dish. Choose high-quality meat, cut it into thin slices, dip the outside in a thin layer of egg gravy, boil it in oil, take it out, and stir-fry it. Any restaurant can make it, and the taste will be the same. Although the name is suspicious, the taste is fragrant but not greasy, so it’s worth a try.

58. Nanjing: Stir-fried Dried Reed Artemisia

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but they always have to add apologetically: Now this duck is Getting fatter and fatter. When outsiders come to Nanjing, they are attracted to eat fried and fragrant artemisia. Nanjing people also think that "artemisia is only found in Nanjing". In fact, there are many places that produce Artemisia truncatula, but none of them are as sophisticated as Nanjing people in treating vegetarian dishes. When people in Nanjing eat wormwood, they have to pinch off 8 taels per pound, leaving only a clean, green and crisp tip of the wormwood stalk. Stir-fried dried fragrant seeds are also "vegetarian" stir-fried. Apart from a little oil and salt, almost no other condiments are added. What is needed is the natural fragrance of the mixture of the tips of the artemisia stalks and the dried fragrant seeds. After eating, the lips and cheeks will be particularly refreshing.

59. Suzhou: Grilled crucian carp with green onions

Suzhou people love to eat fish, but they are picky. Some people don’t eat carp, some don’t eat silver carp, only crucian carp. I’ve never heard of anyone eating it. Taboo - Suzhou children learn to say the phrase "Xian De Lai" when eating crucian carp. The dish of grilled crucian carp with green onion highlights the deliciousness of crucian carp. On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed. Although I don’t understand why this is called “grilled with green onions,” this is always the first place where people eat chopsticks.

60. Wuxi: Meat and Bones

No one eats Wuxi Beggar’s Chicken now, and the meat and bones are very popular. Wuxi people like to eat sour and sweet things. The taste of meat bones reminds people of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sour and sweet, and even the bones are crisp enough to bite. Meat bones were vacuum-packed several years ago, and it was common for people at train stations to carry eight or ten boxes of them onto the train.

61. Yangzhou: Stewed Crab Meat and Lion Head

Yangzhou people have unchangeable preferences for their own dishes and tastes. When Cantonese cuisine became popular, Yangzhou people also ate morning tea, but everything from snacks to eating methods were authentic Weiyang style. While eating, he commented: "We have had morning tea in Yangzhou for a long time." Braised crab meat and lion's head are said to have been around for nearly a thousand years. It’s history, but I still never get tired of it. The so-called "lion head" is big in Yangzhou dialect? Meat, in Mandarin, is just big meat, but the meat also contains crab meat, crab roe, and seasonings. It is topped with green cabbage hearts and stewed in a basket. In the words of Yangzhou people: "The pork is fat and tender, the crab meat is fragrant, and the cabbage heart is crispy and must be scooped with a spoon. After eating, the fragrance fills the mouth and leaves the teeth and cheeks fragrant, making people unforgettable for a long time."

62. Nantong: The most delicious food in the world

Clams are almost always on the table wherever there is a sea, but only the adults and children in Nantong dare to say that the food in their bowls is "the most delicious food in the world". When the cauliflower turns yellow, it’s a clam-trampling carnival for Nantong people. When I stepped on the beach with my bare feet, the clam couldn't hold back its anger and its head popped out. I took it home and raised it for two days, or boiled or roasted it. It was so delicious. The clams in Nantong are clams, which are unique to the beaches in this area. One clam can weigh more than half a kilogram. Nowadays, clams are rarely available in the market. Often the fishermen are harvesting, and the vendors have come to the beach to negotiate the price with you. On the high seas in the distance, Japanese and Korean ships have long been parked there, waiting for the vendors' boats to deliver goods to your door. Want to eat? You can only step on it yourself.

63. Xuzhou: Sha Soup

The characteristics of Xuzhou cuisine are dark, sticky, and spicy, because they love to put soy sauce, love to use starch, and love to show their taste. hot. There is a soup made with wheat kernels, shredded chicken, shredded kelp and bamboo shoots. It tastes so delicious that people often eat two bowls of it. But the various ingredients are still mixed together, so that the soup becomes a veritable porridge. Sha soup is actually a question - "What soup?" Because I tasted it but didn't like it, I still can't leave Xuzhou.

64. Gaoyou: Crispy Shelduck

Gaoyou salted duck eggs have become a year-end benefit distributed all over the country. From this, we can guess how many thousands of ducks there are in Gaoyou. Thinking about the whole duck banquet that Gaoyou people are very proud of, I believe no one doubts Gaoyou