12. Xiangtan: Maojia braised pork Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is Wuhuazu. It is very exquisite and complicated to steam the belly meat with five layers and three flowers with rock sugar and octagonal cinnamon and then fry it in the pot and put the lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious.

13. Guangzhou: Old fire soup is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn't like to drink soup. No matter whether it is cooked at home or sold in restaurants, the old fire soup in Guangzhou is nothing more than one purpose-nourishing! In summer, winter melon stewed pork ribs with lentils, red beans reduced fire, and American ginseng stewed chicken in winter to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot, and you will get pimples on your face. You need soup and herbal tea ...

14. Shunde: Chrysanthemum Fish Born in Shunde has always been a rich place. After working, local people like to cook carefully with local products and evaluate each other. The overall cooking skills are quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde and cook out of Fengcheng." Shunde cuisine is characterized by clearness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a more representative style. There are also double-skin milk in Shunde daliang town and fish cakes in Chencun ...

15. Yanji: You can't go to Yanbian Korean Autonomous Prefecture without eating dog meat. Like other parts of the country, it is also popular to eat hot pot, Korean dog meat hot pot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. It may be that Yanji is too cold, so the dog meat should be supplemented with pepper. Eat it all year round, and eat it best in summer to cure colds!

16. Changchun: Three fresh plants in our country have always had the habit of tasting three fresh plants, three fresh trees and three fresh water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

17. Jiamusi: Stewed vermicelli with Sauerkraut and Pork. Northeastern people love stewed dishes, and there are many famous dishes to eat. What kind of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork and sauerkraut can all be named, and all of them are local dishes eaten in the cold wind in the twelfth month. The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk the thickness of a match stem, which helps the white leaves to be green and will not boil for a long time. Local potato flour is easy to cook and endure, and it's just like hanging upside down with chopsticks when the pot is yellow and bright. Use the old soup of cook the meat and Bones when killing pigs, add the pork and sauerkraut vermicelli stewed with sauteed pork belly, and the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hot pot is as popular in the streets of Shenyang as it is in other cities. The taste of Sichuan hot pot is thick and spicy, which is not only similar to that of Northeast cuisine, but also appeals to the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the bosses of Sichuan Hotpot Restaurant in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

19. Hohhot: The authentic flavor of Mongolian barbecue horse-riding people is baked. When you have entered the yurt and drunk milk tea, you will take the Hada handed by the hospitable herdsman with both hands! When you are surrounded by a bonfire and enjoying the barbecue fragrance sent by the gentle breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

20. Beijing: Boiled fish, which was originally a famous dish in Chongqing, is so popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of northeast home cooking. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt slightly, and then boil it. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil. 2 1. Jilin: Dog Broth is in the Korean Hotel in Jilin. All dog broths are stewed with fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. To eat dog meat, there are many tricks, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel that there is a fragrance in your nose, and this dog meat will taste more and more fragrant.

22. Shenzhen: Chongqing Hot Pot Shenzhen seems to be an easy city to land, and you can find a place for any style of food. Of course, the hottest thing now is hot pot. A website called Shenzhen Yi has launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is known for its exquisite soup mixing, diverse raw materials, all kinds of meat and vegetables, wide adaptability, unique style and warm scenes, so it is the hottest Pengcheng.

23. Zhuhai: Yellow-hot diced fish eaten by Sichuanese and called yellow-hot fish by southerners. Zhuhai is a city used to eating seafood, with many immigrants and no own cuisine, so it has to eat everywhere. This fashionable yellow bone fish is produced by Hunan cuisine.

24. Xiamen: The popularity of boiled live fish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of foreign dishes in Xiamen caused by the sharp increase in the foreign population in this city. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 new Sichuan restaurants. However, the taste of boiled live fish is really good. Although the ingredients are simple and popular (grass carp), the cooking method may not be strange (boiled), but its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also is an extension of its traditional "sand tea complex" in the whole Sichuan cuisine popular trend.

25. Longyan: Drunk river river is a classic Hakka dish. It was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) a few years ago, but in Longyan, even though Sichuan and Hunan cuisines have swept across the country, this drunken river river can still be called enduring. River river, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three yellow (mouth, feet and hair), three black (wings, inner side and tail) and three forks (crown and two claws), but the most unique feature of this dish is the wine. Only by cooking with Hakka wine can we make a delicious chicken that is fresh, tender and fragrant.

26. Chengdu: A writer named "Mao Liao" wrote Sichuan-style seafood like this: Since the seafood defected from Sichuan cuisine, it seems to glow its second spring! An iron example is cuttlefish with pickled peppers. This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big body and thick meat, you need to soak it just right. The dishes are red and white, which is pleasing to the eye! The taste of pickled peppers is all in cuttlefish larvae, with a little sweet taste.

27. Yibin: Yellow diced fish hot pot The yellow diced fish beside the Yangtze River is "Bashi yellow diced fish". What do you mean "Bashi"? This is Sichuan dialect, which means too good. The diced yellow chilli made in Yibin is not braised or steamed, but mostly eaten in Sichuan cuisine. The diced yellow chilli fish hotpot is tender and incomparable in meat quality.

28. Changsha: Snakes with Skin in the Dry Nest In 2000, tasty shrimps were all over Changsha, and all restaurants and food stalls made tasty shrimps. With the recent break of grass lobster, the tasty snakes that debuted with it took advantage of the situation. Tasty snake and tasty shrimp have the same effect. Chopping the snake into strips is also a stew with Hunan's specialty hot sauce, aniseed, fragrant leaves, green and red pepper and onion, ginger and monosodium glutamate. After the fire is fried, it is simmered thoroughly and tasted with sub-fire. When the juice is poured on the plate, the fat snake section has been soaked in red and bright, and the snake meat is tight, with a transparent luster. After a bite along the texture, the elastic snake meat gradually turns into a fragrance between the tongues, which is then perceived as spicy and spicy, but it makes people want to stop.

29. Haikou: Shawo Wenchang Chicken is known as the first of the "four famous dishes" in Hainan. Wenchang Chicken is named after being produced in Wenchang City, Hainan Province, weighing about 1.5 kg. The traditional way of eating it is to chop it in white, which best reflects the original taste of Wenchang Chicken. At the same time, cooked rice with chicken oil and chicken soup is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiled chicken. Under the influence of the national casserole fever, Wenchang chicken in Hainan also has the trend of casserole.

30. Sanya: Red Curry Golden Melon Plus Duck Plus Duck, commonly known as "Muscovy Duck", is an excellent duck introduced from abroad by overseas Chinese of Qiong nationality in the early years. Its duck breeding method is particularly particular: first, feed the ducklings with fresh water fish and shrimp or earthworms and cockroaches. After about two months, when the ducklings' feathers first appear, they will be kept in a small circle to narrow their range of activities, and they will be mixed with rice and rice rubber and kneaded into small lumps to feed them. After 20 days, they will be fed. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and meat, which is particularly sweet. Add red curry and melon to make it more vivid and fragrant.