Many Hong Kong artists are crazy about it, and it is rumored that Aaron Kwok packed the hot pot ingredients back on his way out to have another good time. The most important thing about hot pot is the soup base, and there are as many kinds of soup bases as there are stores, but no one knows the ingredients and how they are made. As with Sichuan cuisine, hot pots are graded in terms of spiciness, and mandarin duck hot pots are half spicy and half not, so you can choose what you want. Unlike other hot pots, the indispensable ingredient is duck blood, as well as tofu, tripe, beef, and chicken. Prices range from 100 yuan to thousands of yuan.

2. Kaohsiung: oyster omelet

Oyster Kaohsiung specialties, is a type of shell seafood. The oysters are first stirred with thread flour, then the eggs are beaten and fried in oil so that the eggs wrap around the oysters, like an egg pancake.

3. Tainan: Fried Eel

A Tainan specialty. The spices are sugar, salt, and Jiu Wang. Although the fish is stir-fried, it still retains its freshness and has a light sweet flavor.

4. Hong Kong: Barbecued pork

Barbecued pork includes roasted goose, pigeon, suckling pig, barbecued pork, and some marinated dishes. It is usually drowned in a secret sauce for a period of time before being put into the oven to bake. Roast goose and suckling pig have crispy skin, fat, and a slightly sweet taste favored by Cantonese people. Sham Tseng Roasted Goose and Huatian Suckling Pigeon are among the "old favorites". Cantonese people bring suckling pig with them to pay homage to the gods during Chinese New Year, and they also like to cut suckling pig for the opening of a movie for good luck. Marinated dishes are relatively light, marinated goose palms (wings), marinated duck kidneys and so on.

5. Harbin: Demoli stewed live fish

Harbin suburb by the side of the road there is a small village called Demoli, the village opened a snack bar on the side of the road to entertain passers-by on the road to stop and eat. The tofu, wide vermicelli and carp from the Ussuri River are stewed together and eaten is the old practice of the townspeople to eat a hot old practice. Later, the practice of the dish spread, spread throughout the city streets. Harbin people say: if foreign friends do not like to eat Western and Northeast cuisine, we eat Moli stewed live fish to go.

6. Dalian: salted fish cakes

Salted fish cakes from the local countryside into the city, and now all the small halls of the big restaurants to eat on. Fish is the fall of the sea fish, there are stick fish and yellow flowers, palm length, put the ginger and onion salt pickle, pickled with oil fried brown. The cakes were made of aged grain flour mixed with bean flour and white flour. Put a big pot of water on the boil and stick the cakes around the pot, want to eat it? Wait for it to cook!

7. Meizhou: Hakka stuffed tofu

The ancient city of Meizhou, a thousand years old, known as the "Hakka capital", the Central Plains, "clothes and crowns of the southern migration" to this place, not only brought the culture of reading all the top quality, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu deep-fried to a golden brown, pork and fish made of stuffing "stuffed" into it, put in chopped green onions, sesame oil, served in a chicken soup casserole stew until the aroma overflows. I think the Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious flavor.

8. Qiqihar: kill pig dishes

New Year's Eve, a family in the village killed a pig, which is the back of the waist and legs of the good stuff, the rest of the fat under the water how to eat? This has a pig killing dishes: home pickled sauerkraut made blood sausage plus fat meat raw materials are complete. To eat the big fat meat can not be greasy, to cut into slices and put into the pot boiled in the oil, and then and sauerkraut, blood sausage stew together. In the countryside, the stove fire reflecting the face of the mother, the pot put ginger and garlic stew cooked gurgling, gurgling. When this pig-killing dish spread to the city, the city restaurants added more processes and used more ingredients.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang dishes are among the western Cantonese cuisine, pay attention to the crude material refined, original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Zhanjiang Xinyi County to eat rice and grass grown farmland chicken, is slow-growing or laid the first litter of eggs small hens, such chicken meat fiber firm, easy to accumulate nutrients. The good chicken appearance of the golden yellow oil, the entrance to the skin smooth meat, rich flavor, plus a dish of sesame oil and garlic dipping sauce, "to taste" very much!

10. Yan'an: sheep fishy soup

Yan'an delicious things to eat a lot: taro rub Ganquan tofu sub long pancakes, the most should try is sheep fishy soup. Mutton, mutton with ingredients boiled soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs old folks squatting together, holding a smoking hot sheep soup, in the four seasons the average temperature is only 9 degrees Celsius in Yan'an, this winter is not too cold.

11. Xi'an: cold donkey meat

Donkey meat has a tonic blood, benefit the internal organs and other functions, there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong, Shaanxi Province, produces nationally renowned "Guanzhong donkey". Since the Qing Dynasty since the Xianfeng years have Fengxiang preserved donkey meat, donkey meat in ancient times only raw and cooked two ways to eat, and now more donkey meat soup pot and donkey meat stir-fried vegetables, adding the Sichuan cuisine and medicinal cuisine method, meat, fresh flavor.

12. Xiangtan: Mao's Braised Pork

Mao's cuisine is famous for being Chairman Mao's hometown, and Mao's Braised Pork is highly praised by the Chairman. Authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised pork is selected five brisket, the five layers of three flowers of the belly meat with rock sugar, star anise and cinnamon first steamed and then fried into the pot to put edamame as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork color golden yellow oil, fat but not greasy, very fragrant and delicious.

13. Guangzhou: old fire soup

Soup is a must for Guangzhou housewives. The authentic Guangzhou people do not like to drink soup, whether it is made at home or the size of the museum to sell, Guangzhou's old-fire soup is no more than a purpose - nourishing! In summer, winter melon boiled ribs with lentils, red beans to reduce fire, winter American ginseng boiled chicken to dispel cold.

If you just arrived in Guangzhou, on the cab driver big brother will tell you: the water here is very hot air ah, the face will grow pimples, to drink soup and eat herbal tea ......

14. Shunde: chrysanthemum sashimi

Shunde since ancient times is a place of affluence, the locals labor