1. Guangxi snail powder
Snail powder is one of the most famous snacks and one of the most popular snacks in Liuzhou. Its biggest feature is spicy, refreshing, fresh, sour and spicy. Just like fruit durian, people who love to eat are salivating, and those who hate it are avoiding it. I don't know if you like it.
Luosifen
2. Guangdong white-cut chicken
Originated in the Qing Dynasty, Lingnan flavor can be seen everywhere in southern dishes. Not only do Cantonese people like to eat, but they are also very popular in Guangxi. Beautiful appearance, yellow skin and white meat, fat and tender, very delicious.
3. Beijing roast duck
Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
roast duck
4. Shanghai pan-fried bun
The bottom of the skin of Shanghai fried bun was fried into golden brown, and some sesame seeds and shallots were sprinkled on it. Smelling the fragrance and taking a bite of soup are very popular in Shanghai. The finished noodles are white and soft, the meat stuffing is fresh and tender, and there is marinade inside. When chewing, it smells like sesame and onion, so it is better to eat it while it is hot.
Fried pork bun
5. Sichuan Chongqing pork
Sichuan-style pork is one of the representative dishes in traditional Sichuan cuisine. Sichuan-style pork has a unique taste, bright red color, fat but not greasy, and rich aroma. Full of color, smell and attention, it is the first choice for the next meal.
Braised pork slices in brown sauce
6. Chongqing spicy chicken
Spicy chicken is a classic Sichuan dish. Generally, the whole chicken is the main ingredient, with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, different places have their own characteristics.
Laziji
7. Hebei donkey meat is on fire
Donkey fire is a very popular traditional snack in northern China, which originated in Baoding area and spread widely in the middle of Hebei Plain. Braised donkey meat with soup stock crispy and burned. Cooking time is long, mature and thorough, the color is fresh and tender, the meat is fragrant but not firewood, the fragrance is long, and the soft waxy taste is palatable.
Donkey sandwich
8. Shanxi Daoxiao Noodles
Daoxiao Noodles is a special traditional pasta in Shanxi, which is famous at home and abroad for its unique flavor. The entrance is slippery with inner ribs, which are soft but not sticky, and the more you chew, the more fragrant it is.
Daoxiao Noodles
9. Liaoning chicken rack
Presumably, some time ago, Shenyang Chicken Rack boarded a hot search in Weibo. Everyone knows, right? There is a saying in Shenyang that "Shenyang is not without a chicken rack". Chicken rack is the hometown flavor in the memory of countless people who worked hard outside Shenyang.
chicken ribs―things of little value or interest (yet you hesitate to throw them away)
10. Jilin cold noodles
The cold noodles in Yanji, Jilin Province are one of the "Top Ten Noodles in China", and the cold noodles pay attention to clear soup-beef soup must be skimmed for oil slick. Cold-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the noodle restaurant.
cold noodles with sauce
1 1. Zhejiang Jinhua Ham
Jinhua ham has bright color, distinct red and white, sweet and salty lean meat and delicious fat. It is rich in protein, fat, vitamins and minerals.
Jinhua ham
12. Shaanxi mutton and bread pieces in soup
Mutton paomo is referred to as mutton paomo and paomo for short. The main raw materials are mutton, chopped green onion, vermicelli, sugar, garlic and so on. It was called mutton soup in ancient times. Nourishing soup is a soup made of mutton. It is delicious in the northwest, well-cooked, heavy and mellow in taste, thick in carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive in appetite and endless in aftertaste after eating.
Pita Bread Soaked in Lamb Soup
13. Henan hot soup
Hu spicy soup is a common traditional soup in northern China. Its characteristics are rich soup flavor, beautiful soup color, thick soup, spicy and delicious, which is very suitable for other breakfast meals.
Chili soup
14. Regan Noodles, Hubei
Regan Noodles is one of the most famous snacks in Wuhan. Regan Noodles is yellow, oily and delicious. Because of its high calorie, it can also be used as a staple food to nourish breakfast and supplement the energy needed by the human body.
Wuhan dry noodles
15. Hunan stinky tofu
Hunan stinky tofu is a traditional local dish in Changsha, Hunan. This dish is made of Changsha original stinky tofu with unique technological process and ancestral secret recipe. Crispy outside and tender inside, fragrant and delicious, strange and attractive, smelly and fragrant, fine workmanship and excellent taste.
Stinky tofu
16. Lamian Noodles, Lanzhou, Gansu
Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef Lamian Noodles, is one of the "Top Ten Noodles in China" and has won the praise of customers for its unique flavor of "clear soup mirror, carrion fragrance and fine noodles".
Lanzhou shou Lamian Noodles
17. Guizhou sour soup fish
Sour soup fish is a traditional dish of Miao and Dong people, and its raw materials are mainly fish, sour soup, litsea cubeba and other spices. After cooking, the food is slightly sour, fragrant and fresh, which is one of the representative works of Guizhou cuisine.
Fish in Sour Soup
18. Yunnan crossing the bridge noodles
Yunnan crossing the bridge rice noodles is a national classic snack, which is hot and sour for all ages, nourishing the stomach and appetizing, and can be eaten all year round.
19. Qinghai stuffed skin
Qinghai stuffed skin is soft and smooth, sour and delicious, refreshing and appetizing. In summer and summer, if you taste a dish of Huang Liang's soft, delicate, smooth, cool and comfortable stuffed skin, you will definitely feel an appetite and endless aftertaste.
Niangpi
20. Tianjin Goubuli steamed stuffed bun
Goubuli steamed stuffed bun is a famous traditional snack in Tianjin, China. Steamed buns, fresh but not greasy, delicious.
Go Believe
2 1. Xinjiang roast whole lamb
Roast whole sheep is a traditional meat product in Xinjiang. The whole lamb looks golden and shiny, the outer meat is brown and crisp, the inner meat is soft and tender, and the mutton smells unique.
Roast Whole Lamb
22. Braised pork in Inner Mongolia
Braised pork is the most commonly used and favorite meal of grassland herders, and it is also an essential food for them to entertain guests. Herdsmen cannot fully express their feelings if they don't entertain guests with their hands. Therefore, it has almost become a habit for Mongolians to entertain distant guests by roasting mutton by hand.
Stewed pork with brown sauce
23. Blowing lungs in Tibet
Blowing up the lungs and hiding your voice is more common in Lhasa and other places. Mainly made of sheep lung with ghee and flour. Cook first and then fry. It is characterized by light brown color, crisp outside and soft inside, and delicious taste.
Blow up the lungs
24. Steamed mutton in Ningxia
Ningxia mutton is tender and delicious, and has no smell. Mutton had better choose breast fork and upper spine, chop it into rectangular strips, wash it in cold water, put it in a bowl, and add ginger, onion and garlic. Add a few raw Zanthoxylum bungeanum, steam in a cage for about 30 minutes, then buckle into a soup plate, and serve with vinegar, garlic juice, salt and other seasonings.
steamed mutton
25. Heilongjiang braised pork
The pot meat is golden in color and tastes sweet and sour. Pot-wrapped meat is made of pork tenderloin and starch, which is fried twice, cooked once and colored, and decorated with coriander when it is out of the pot. The appearance is red and white, the meat is tender and slightly sweet and sour.
Pot meat
26. Jiangsu salted duck
Salted duck is the only low-temperature livestock and poultry product in the history of China, which is completely different from traditional pickled products. Salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of salted duck reaches a certain level. The muscle of salted duck cooked at low temperature has good water retention and keeps the juicy of duck meat.
Boiled salted duck
27. Anhui smelly fish
Stinky mandarin fish smells bad and tastes good. The snakehead has a complete shape, bright red color, pure and special pickled fragrance, delicate meat, smooth and tender taste and mellow taste.
Smelly mandarin fish
28. Fujian Buddha jumping wall
Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, and not greasy. The ingredients penetrate each other and taste delicious.
29. Jiangxi steamed pork with vermicelli
Steamed meat is made of pork belly with skin, rice flour and other seasonings. Glutinous, fat and thin, rice flour is oily and full of five flavors.
Steamed meat
30. Shandong sweet and sour carp
Sweet and sour carp is a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party.
Fried carp in sweet and sour sauce
3 1. Hainan Wenchang Chicken
Hainan Wenchang Chicken, named after being produced in Wenchang, is a local excellent broiler breed in Hainan Province, with a traditional brand-name product of more than 400 years. Because of its square shape, short legs, thin skin and crisp bones, sweet and tender meat, rich nutrition, good color, fragrance, taste, shape and nutrition, it ranks first among the "four famous dishes" in Hainan.
Wenchang chicken
32. Taro balls in Taiwan Province Province
Taro is a famous Minnan snack, which belongs to the traditional dessert of Fujian and Taiwan. Made of taro, sweet potato, purple potato, cassava powder and other materials, there are many varieties and methods.
Taro (a traditional Taiwan Province taro dessert)
33. Hong Kong curry fish eggs
Hong Kong curry fish eggs are elastic in taste, tender in meat and full of seafood flavor. Because of different sauces, there are many flavors such as sweet and spicy, sweet and sour.
Curry fish balls
34. Macao Portuguese egg tart
Portuguese egg tart is a kind of small cream cake, and its surface is black.