1, Beijing roast duck

Beijing Roast Duck is a famous dish in Beijing with a world reputation. It is made of high-quality meat duck, Beijing Duck, roasted with charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

2, pea yellow

Pea yellow is a seasonal delicacy in Beijing in spring and summer. Peas are beneficial to urinating, quenching thirst, regulating middle-lower qi, relieving sore poison, diminishing inflammation, removing summer heat, lowering blood pressure, removing fat and losing weight. Originally a folk snack, it was introduced into the court. The pea yellow of the Qing Palace is made of fine white peas, and the finished product is light yellow, delicate and pure, which melts in the mouth, tastes sweet, cool and refreshing.

Famous for Cixi's love of food. Its preparation method is that peas are ground, peeled, washed, boiled, fried in sugar, coagulated and cut into pieces. Traditionally, it is also embedded with jujube meat. Fangshan restaurant is the most famous one.

3, three non-stick

Three-non-sticky, also known as osmanthus egg, is one of the traditional names of the Han nationality. It is made by mixing eggs, starch and sugar with water and stirring. It is not only golden in color, but also delicious in taste. What is even more surprising is that it does not stick to plates, chopsticks or teeth, which is why it is called "three non-stick".

4. It looks like honey

A traditional Muslim dish, made of sweet noodle sauce and wet starch paste, is fried with peanut oil until white. Stir-fry with sesame oil, add ginger, sugar, vinegar, Shao wine, white sugar and wet starch to make the sauce, quickly turn it evenly so that the tenderloin is covered with the sauce, and pour sesame oil. This dish is shaped like preserved apricots, with sauce red, soft, tender, sweet and sour as honey.

5, Yan Bao San Dan

"Sandan" is a part of the stomach of cattle and sheep. It is a kind of special muscle fiber with crisp texture, special flavor and easy digestion. Take 250g of Sandalwood, blanch, peel, cook with low fire to remove oil and impurities, cut into strips and cook. After that, use extremely hot oil to copy, add coriander segments, clear soup, seasoning, and pour sesame oil. Crisp and fresh, with rich coriander flavor, refreshing and not greasy.

Second, Liaoning

1, fried frog legs

This dish is crispy outside and tender inside, with crispy skin and smooth field chicken. It is a northeast dish that children like very much. Because the frog is rich in nutrition and popular with the old people, fried frog legs have become a famous dish in Heilongjiang for all ages. Features: tender inside, delicious and nutritious.

2. Stewed mushrooms with chicken

Stewed mushrooms with chicken is a famous dish in Northeast China, which is made by stewing dried mushrooms, chicken and vermicelli together. It is best to choose wild hazel mushroom and thin umbrella mushroom for chicken stew. Hazel mushroom can set off the fresh fragrance of chicken to the greatest extent, which is a veritable delicacy and one of the few home-cooked dishes in Northeast cuisine that can develop into a rival to other high-grade cuisines.

3. Korean cold noodles

Cold noodles are cool and fragrant, and sweet and fresh. Therefore, Korean people not only like to eat cold noodles in hot summer, but also like to eat cold noodles in cold winter. Now, in addition to Yanbian Korean Autonomous Prefecture, large and medium-sized cities such as Beijing, Shenyang, Harbin and Changchun also have Korean cold noodle restaurants.

In the past, Koreans used to eat cold noodles at noon on the fourth day of the first month, or on their birthdays. According to folklore, eating slender cold noodles on this day will lead to a long life and great happiness, so cold noodles are also called "longevity noodles".

4. Rose shortcake

Rose shortcake is a flavor snack in Mudanjiang City, Heilongjiang Province, which is baked with flour, sugar and other blanks. It has the characteristics of sweet, crisp and fragrant flowers. The preparation method is to take 200g of fried and crushed sesame seeds, add 500g of white sugar1000g of flour, 200g of rose sauce and 0/00g of cooking oil, and mix well to form rose stuffing.

Take 2750g of flour, 200g of soybean oil, and 50g of water1150g to make water-oil dough with appropriate hardness; Take flour1500g, oil 750g, and make pastry. First, knead the oil-water dough evenly, roll it into a rectangle with thin edges and medium thickness, then put the rolled crispy noodles on the oil-water noodles, flatten them by hand, roll them into small doses, wrap them in stuffing, roll them into round cakes, and bake them in the oven until golden brown.

5. Harbin sausage

Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lidos sausage", and some people like to use the abbreviation of "Harbin sausage". Harbin sausage has strict material selection, exquisite formula, fine processing and originality.

Firstly, the high-quality pure green pork or beef in this cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added, which are carefully produced by European traditional techniques such as pickling, stuffing mixing, enema, boiling and smoking.

Third, Hebei

1, royal lotus leaf chicken

The royal lotus leaf chicken was originally called Hua Chicken. After it was introduced to Chengde, it was named "royal lotus leaf chicken" because it was refined from the unique loess of Ligong, the spring water of Rehe River and the lotus leaf in the lake. The royal lotus leaf chicken tastes delicious, especially the unique and faint lotus leaf fragrance, which makes your appetite wide open and has a long aftertaste.

When making, take out the five internal organs of the slaughtered raw chicken from the armpit, wash them, wrap them with lotus leaves, paste them with loess mud and cook them on the fire. When cooked, you break the soil and the chicken feathers fall off. When eating, cut it into small pieces with a knife and fork, dip it in condiments and eat it. The taste is fresh and refreshing, and it is permeated with lotus leaves and has a unique flavor. Taste of dishes: fried and roasted, crisp, rotten, fat and tender, with unique flavor.

2. Donkey meat is on fire

The way to eat donkey meat on fire is to bake the cake in the oven after it is cooked, so that it is tender outside and has a unique flavor; Split it with a knife while it is hot and add hot cooked donkey meat, which is the most authentic way to eat. In addition, the braised pork with broth and starch is put into the fire to accompany the food, among which the braised pork in Dingzhou area in the south of Baoding is the most delicious and famous.

Some chefs will add donkey's intestines to enhance the flavor, and they will have a different flavor. Donkey meat is a typical food with low fat and high protein. Its100g contains protein as high as18.6g, which is much higher than the protein content of pigs, cattle and mutton, while its fat content is only 0.7g, and its calcium, phosphorus and iron contents are relatively high. As the saying goes, "Dragon meat in the sky, donkey meat in the ground", we can see the status of donkey meat.

3. Fry the bowl.

Bowl tuo is made by kneading buckwheat flour with pig blood, heating it to make porridge paste, and cooling it. When eating, cut it into thin triangular pieces, fry it thoroughly in the oil pan, put it into a bowl, pour sesame sauce, garlic juice, aged vinegar, salt, monosodium glutamate and other ingredients, and eat it with bamboo sticks.

This is very similar to the enema in Beijing, but the raw materials are different. It is said that the Qing court sent people to the street to buy it and taste it at the summer resort.

4, flower rose cake

Flower rose cake is a famous product in Chengde city, which is made of local specialty fresh roses as the main raw material and refined by traditional technology. This product has a long history and is one of the imperial foods in the Qing Dynasty. It has historical records. Whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he used this cake as a special food.

5. Baoding huai mao pickles

Baoding huai mao pickles is a traditional dish with a long history, which was produced in huai mao pickles Garden in Baoding City. As early as the tenth year of Qing Emperor Kangxi, it was famous for its delicious taste. Huai mao pickles's pickling method is quite unique. First, fresh vegetables with good quality are selected, and then mixed with peanuts, almonds, walnuts, shredded ginger and cauliflower, all kinds of assorted pickles are pickled. The finished products are moderately salty and sweet, crisp and tender, which is a good accompaniment.

Fourth, Shanxi

1, cat ears

Cat's ear, also called Getuo by locals, is an ancient oat noodle food. The production process is as follows: push the mixed oat flour into thin slices like cat's ears one by one with your thumb, cook it in a pot on a sharp fire, and add seasoning. Cooked cat ears are exquisite and crystal clear, with slightly curled edges, hollow and round, which is not only beautiful, but also chewy, smooth and refreshing, and very tasty.

Cat ears can be cooked with exquisite seasonings, or fried after cooking, with shredded pork, minced meat and vegetables, etc. There are more processes, and more attention is paid to them. Mr. Lao She, a famous writer, praised the cat's ears in Shanxi on 1959, and compared them with bear's paw and hump. He once wrote a poem to publicize that "the bear's paw on the hump can't boast, and the cat's ear plucks the fish."

2. Pick the tip

Shanxi is famous for its pasta, and when it comes to pasta in Shanxi, we have to mention the tip of one of the four major pasta in Shanxi. Picking the tip, also known as picking fish and picking stocks, is a traditional classic pasta popular in Jinzhong area. It is favored by the general public because of its convenience, quickness, smooth taste and easy digestion. It is a very representative kind of pasta in Shanxi.

3. Pingyao beef

Pingyao beef is a traditional dish of the Han nationality in Pingyao County, Jinzhong Prefecture, Shanxi Province. The traditional production technology is unique, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and cooking in pot, to the use of salt and water and even the solar terms and seasons of processing, etc., all of which are very particular. The beef produced is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effect of supporting the stomach and strengthening the spleen.

4. take a sip

Mingedou is a product of sorghum flour, bean flour and potato flour. The basic structure of putting the kneaded noodles on a bed-sipping pasta tool is similar to that of a boil, but the difference is that there is a copper sheet in the middle, and the holes on the copper sheet are in a small circle. The wooden pickaxe is repeatedly squeezed with the tools used for the bed-sipping, and the round short strips are squeezed out, cooked in boiling water, and various dishes and condiments are added when eating.

5, Jinzhong oil cake

Oil cake is a kind of food made by frying yellow rice (that is, soft millet flour) with sugar or jujube paste and red bean paste as stuffing. Golden color, tender outside, soft and sweet, delicious. There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cake, jujube cake (also known as cut cake) and raw fried cake. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake;

Because of the homonym of "cake" and "Gao", people often eat it on New Year's Day or weddings, children's full moons, birthdays, old people's birthdays, and when they build houses, so they are also called New Year's cakes and hi-cakes. Over the years, oil cake has become a traditional food loved by people in Jinzhong, accompanying people to send the old to welcome the new and celebrate the happiness.

V. Inner Mongolia

1, roast lamb leg

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic peoples living on the vast land in northern China often bake whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and bake it.

Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roasting sheep's legs gradually replaced roasting whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roast process of lamb leg, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender in interior, dry and crisp but not greasy, and was praised as "the smell is already fragrant without seeing it".

2. Hada cake

Hada cake is a traditional and famous snack in Chifeng City, Inner Mongolia Autonomous Region (Zhaowuda Grassland). Hada cake is a kind of cake similar to dim sum, and its cost is relatively high. It is made by rolling water, oil and pastry into skin, filling with dried fruit and baking. The made Hada cake has the characteristics of falling into the ground and crushing, no need to chew when put in the mouth, crisp and sweet.

3. Milk tea

The process of making milk tea is to smash and crack the tea leaves from the tea bricks with a knife, put them in a hot water pot and boil them, then take out the spent tea leaves with a cloth bag and put the tea in a bucket. Stir-fry millet in a pot until it gives off fragrance. Then pour the tea and fresh milk in the bucket into the pot to boil, and air it repeatedly with a spoon, and drink it after the tea leaves are mixed.

4. Mutton floss

The origin of mutton floss is Inner Mongolia, which is a favorite flavor product of ethnic minorities. Boning fresh sheep meat, degreasing, peeling, cutting, rinsing, boiling, kneading, frying, cooling and packaging. Huang Liang is crisp and fragrant, soft in quality, fine and loose in silk, salty and sweet to eat, and rich in nutrition.

5. steamed dumplings

Steamed dumplings is a kind of traditional flavor food that has been circulating for a long time in Hohhot. As early as the Qing Dynasty, the local steamed dumplings was already famous in Beijing. Steamed dumplings has a unique production process, excellent materials selection, fine and thin leather, moderate mutton stuffing and complete seasonings such as onion and ginger. When steamed dumplings came out, it was full of fresh fragrance.

Looking at its shape, I saw a thin cicada wing, crystal clear, hanging like a thin pouch with chopsticks, and putting it on a plate like a cake. It tastes sweet but not greasy. It can be described as a delicious meal, beautiful in shape and rich in flavor. Hohhot is slightly beautiful. In the past, it was specially used for breakfast and was mostly run by teahouses. Now, it has become a must-have food in many restaurants and a common meal in the family.

VI. Shanghai

1, Yangchun noodles

Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to noodles with soup without any ingredients, which are common in China and Shanghai. Generally, there is no restriction on the noodles cooked in this way, and they can be as thin as Longxu Noodles or as thick as wide noodles.

The name of Yangchun noodles originated from the nickname "Xiaoyangchun" in October of the lunar calendar. According to legend, because the price of this noodle is ten cents a bowl, it is called Yangchun noodle. Folk customs call October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this noodle sold for ten pence per bowl, so it was called Yangchun noodle.

2, grinding sand circle

Shayuan is one of the famous flavor spots of Qiaojiazha Dim Sum Shop in Shanghai, which has a history of more than 70 years. According to legend, in the late Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai, by setting up a stall to sell dumplings.

In order to do more business, she tried to make up for the inconvenience of storing and carrying dumplings. At first, she rolled a layer of glutinous rice dry powder on the surface of the dumplings, and then tried out various dry powders. As a result, the use of red bean powder was very effective and was very popular among diners. In order to commemorate her, later generations named this dumpling "Sha Sha Yuan".

3. Chenghuangmiao Pear Paste Sugar

Chenghuangmiao pear paste sugar has been passed down from generation to generation for over 300 years. /kloc-More than 0/00 years ago, the Shanghai Chenghuang Temple opened a fruit candy store. Because the owners are good at management, the fruit candy in Chenghuang Temple has become famous at home and abroad. This sugar has two kinds of curative effects: pear cream sugar and color pear cream sugar.

Efficacy Pear Paste has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange red and other medicinal materials and white sugar through decocting and refining. Pear cream candy with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar.

4. Nanxiang steamed buns

Nanxiang Steamed Bun is a traditional famous product in nanxiang town, Jiading District, Shanghai. It was originally named Nanxiang Big Meat Steamed Bread, and was later called Nanxiang Big Steamed Bread, which is famous for its thin skin, tender meat, juicy taste and beautiful shape. It started from Tongzhi in Qing Dynasty and has a history of 100 years.

It was founded by Huang Mingxian, the owner of Rihuaxuan dim sum. Later, the small cage master of Rihuaxuan was employed by Guyi Garden or set up Songhexuan by himself. The whole town's wine restaurants competed for imitation. Nanxiang people who lived in Shanghai also invited Nanxiang master to open Nanxiang small cage shops in Shanghai Chenghuang Temple and Tibet Road respectively, which was full of customers.

5, ribs rice cake

Rib rice cake is an economical and unique snack in Shanghai, with a history of more than 50 years. There are two famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare".

"Little Changzhou" pork ribs rice cake is made of pork spine from Changzhou and Wuxi. After pickling with soy sauce, it is put into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc., and taken out when the color is purple, the meat is fresh and tender, and the taste is strong.

At the same time, after Songjiang rice is cooked, put it in a stone mortar and beat it repeatedly with a hammer. After being beaten until the rice has no whole grain, take it out, cut 20 pieces every 500 grams, wrap a small piece of blanched ribs in each piece, and then cook it in a sauce oil pan.

People's Daily Online-Travel on the Tip of the Tongue Counting National 3 1 Special Cuisine of Provinces and Cities