1. Taipei: Yuanyang Hotpot
Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the chafing dish materials when he left. Hotpot zui
What matters is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. Follow the food
Like Sichuan cuisine, the spicy degree of hot pot is graded, and Yuanyang hot pot is half spicy and half not spicy, so you can choose. be different
In other hot pots, duck blood is indispensable, as well as tofu, tripe, beef offal, chicken and so on. Abundant price
Save money by people, equivalent to RMB 100 yuan to thousands of yuan.
2.kaohsiung: oyster omelet
Locust is a specialty of Kaohsiung and a kind of shellfish. Stir the larvae with thread powder first, then break the eggs and fry them.
Eggs are wrapped in midges, like omelets.
3. Tainan: fried eel
Tainan specialty. The condiments are sugar, salt and nine kings. Although fried, the fish can still be delicious and brought.
With a hint of sweetness.
4. Hong Kong: Roasted meat
Roasted meat includes roast goose, pigeon, suckling pig, barbecued pork and some brine dishes. Generally, it is first flooded with a secret sauce.
Time to bake in the oven, roast goose and suckling pig skin crisp, fat, slightly sweet taste of Guangdong people. Roast goose in deep well,
Huatian squab is one of the "time-honored brands". Cantonese people will bring suckling pigs when they worship the gods on holidays, and the movie will be opened.
The mirror also likes to cut suckling pigs for good luck. Brine dishes are relatively light, such as goose's paw (wing) in brine and duck's kidney in brine.
5. Harbin: stewed live fish in Demoli
On the outskirts of Harbin, there is a small village called Demoli near the road. The villagers opened a snack bar on the road to entertain the road.
Passers-by who stop for dinner on the beach. It's a fellow villager to stew tofu, vermicelli and carp from Wusuli River.
Children eat a hot old practice. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say:
If friends from other places don't like western food and northeast cuisine, let's eat well.
Molly stewed live fish.
6. Dalian: salted fish cake
Salted fish cakes flowed from the local countryside into the city, and now all small restaurants and big restaurants can eat them. Fish is a sea fish in autumn, there are
The stick fish also has yellow flowers, which are palm-long. They are salted with ginger and scallions, and the fried fish is browned. The cake is mixed with aged corn flour.
Made of bean flour and white flour. Boil the cauldron with water and stick the cakes around it. Want to eat? Wait till you get familiar with it!
7. Meizhou: Hakka stuffed tofu
Meizhou, a thousand-year-old ancient city, is known as the "guest capital". People from the Central Plains "moved their clothes to the south" here, which not only brought top-grade reading.
The atmosphere, but also formed its own food culture Hakka cuisine. The matchbox-sized tofu is fried to golden brown, and the pork fish is fried.
Stuffing made of meat is "brewed" into it, chopped green onion and sesame oil are added, and they are stewed in a chicken soup earthenware pot until the aroma is overflowing. think
The Hakka people who came to Meizhou did not have a bag of jiaozi for a while, which made it so delicious.
8. Qiqihar: killing pig dishes
During the Spring Festival, a family in the village killed a pig, and all the food in the lower back and legs was good. How to eat the remaining fat in the water? this
There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you can't
Tired, cut into pieces, put them in a pot, boil them in oil, and stew them with sauerkraut and blood sausage. In the countryside, the fire in the stove reflects the aunt
Face, pot with ginger and garlic stew cooked glug, glug. When this pig-killing dish reaches the city, there will be more restaurants in the city.
Process, with enough material.
9. Zhanjiang: local chicken
Zhanjiang, formerly known as "Guangzhou Bay", is similar to Maoming, Yangjiang and other places in terms of eating habits. Zhanjiang cuisine belongs to western Guangdong cuisine and pays attention to coarse materials.
Refined and original. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from Xinyi County, Zhanjiang to eat Gu Mi.
The peasant chicken that grows up with grass is a little hen that grows slowly or lays its first nest of eggs, so the chicken meat fiber is strong,
Easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor, plus a dish of sesame oil and garlic juice.
Dip in the material, "irritating" very much!
10. Yan 'an: mutton soup
There are many delicious things in Yan 'an: potato wipes the long pancakes with bean curd in Ganquan, and the most delicious thing is mutton soup. Mutton,
Mutton offal and soup cooked with seasoning are very simple. Villagers around the lamb belly towel squatted together, holding a risk in their hands.
The mutton soup with hot air is not too cold this winter in Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius.
1 1. Xi 'an: cold donkey meat.
Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on, and there is a folk saying "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich and famous.
The "Guanzhong donkey" of the country. Fengxiang preserved donkey meat has existed since Xianfeng period in Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked.
Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious and delicious.
12. Xiangtan: Maojia braised pork
Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshan, Xiangtan.
Chong, the braised pork here is the pork belly with five layers and three flowers. The pork belly with five layers and three flowers is steamed with rock sugar octagonal cinnamon and then fried in the pot.
Putting lobster sauce as seasoning is very particular and complicated. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and it is very
It's fragrant and delicious.
13. Guangzhou: Old Fire Soup
Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn't like soup, whether it's cooked at home or big or small.
The old fire soup sold in the restaurant in Guangzhou has nothing more than one purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils are red and small.
Beans reduce fire, and ginseng in winter cooks chicken to dispel cold.
If you have just arrived in Guangzhou, the taxi driver will tell you: the water here is very hot, and acne will grow on your face.
Want soup and herbal tea ...
14. Shunde: raw chrysanthemum fish
Shunde has always been a rich place. After working, local people like to cook carefully with local products, evaluate each other and cook as a whole.
The skill is quite high, and chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eating in Shunde, cooking out of Fengcheng". Shunde cuisine
It is characterized by freshness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also more representative
Expressive style.
There are also double-skin milk in Shunde daliang town and fish cakes in Chencun ...
15. Yanji: dog meat hotpot
When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other parts of the country, hot pot is also popular here.
Fresh dog meat hotpot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. It may be Yanjitai.
It's 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: Disanxian
China's folks have always had the habit of tasting three delicacies of land, trees and water on the day of long summer. Speaking of the three delicacies in this place, I mean new.
Fresh seasonal vegetables: amaranth, wheat and broad beans (or garlic sprouts), fried together to eat is fresh and tender. In Changchun,
Di San Xian has become a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is out and out.
Northeast cuisine.
17. Jiamusi: stewed vermicelli with sauerkraut and pork
Northeasters love stews, and there are many famous dishes to eat, such as stewed potatoes with goose, stewed mushrooms with chicken, stewed vermicelli with pork and sauerkraut.
Children, as the name implies, are all local dishes eaten in the cold wind in the twelfth month. Sour pickling of tall Chinese cabbage in Northeast China
The vegetables are cut into matchstick-thick silk, which helps the white leaves to be green and won't boil for a long time. Local potato flour is easy to cook and cook, and it is yellow.
Bai Liangliang's provocation with chopsticks is simply a spring willow hanging upside down. Use the old soup of cook the meat and bones when killing pigs, and add the fried pork belly.
Pork and sauerkraut noodles stewed by slow fire, delicious aroma around the roof!
18. Shenyang: Sichuan hotpot
Just like in other cities, Sichuan hot pot is as popular in the streets of Shenyang. Sichuan hot pot tastes thick and spicy.
Not only is it similar to the strong and rough cuisine in Northeast China, but it also appeals to the Shenyang people's temper and tastes. Speaking of which, eat
Spicy, the northeast is also a leader. In fact, the bosses who really went to Shenyang Sichuan Hot Pot Restaurant felt that they had found the right place.
Yang people's enthusiasm makes them regard this place as their second hometown.
19. Hohhot: Mongolian barbecue
The authentic flavor of the people on horseback is baked. When you have entered the yurt and drunk milk tea, you will receive the hospitality with your hands.
Herdsman hands handed me hada! Waiting for you to surround the bonfire and enjoy 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
"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. Indirect reflection of Sichuan
The re-emergence of Chinese cuisine in Beijing and the decline of home cooking in Northeast China. Boiling fish is simple: cut fresh fish into thin slices and use
Marinate the salt a little before boiling it. The real taste depends on the quality of pepper, pepper raw materials and
The level of boiling red oil.
2 1. Jilin: dog broth
In the Korean Hotel in Jilin, all the dog broth is the fresh meat of the day, and there is no soup stock. Do it like this
The dog broth 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 you.
What kind of dog meat to eat, a bowl of dog broth is indispensable, this bowl of soup entrance, aftertaste, I feel that there are all in my nose.
The smell of this dog meat will make it more delicious.
22. Shenzhen: Chongqing hotpot
Shenzhen seems to be an easy city to land in, and you can find a place for any style of food. Of course, it is the hottest now.
It is hot pot. A website called Shenzhen Yi has launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba)
Sub-chafing dish, original traditional chafing dish, Chaotai chafing dish, Fat beef chafing dish, Huizhou chafing dish, "Tanyutou" chafing dish, Japanese style.
Hot pot ... 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's in tune
Soup is exquisite, with a variety of raw materials, both meat and vegetables, wide adaptability, unique style, warm scene and other characteristics, so
The hottest Pengcheng.
23. Zhuhai: Yellow Bone Fish
Sichuanese eat diced yellow pepper, and southerners call it yellow bone fish. Zhuhai is a city used to eating seafood, and there are many immigrants, no.
What your own cuisine, you have to eat your mouth. This fashionable 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, agree with Sichuan cuisine. Many people
This is attributed to the large-scale landing of foreign dishes in Xiamen caused by the sharp increase of the foreign population in this city. Only one year in 2000
In 2006, Xiamen, a small town with a population of only 600,000, opened nearly 30 new Sichuan restaurants.
But the taste of boiled live fish is really good, although the materials are simple and popular (grass carp), cooking.
The preparation method may not be strange (boiled), but its wonderful combination of spicy and fresh not only satisfies Xiamen people.
It has a lasting and difficult taste for fish and seafood, and it is also the traditional "sand tea complex" in Sichuan.
Extension in the general trend of vegetable popularity.
25. Longyan: Drunk river river
This is a classic Hakka dish, which was served in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou) a few years ago.
Popular, but in Longyan, even though Sichuan and Hunan cuisine have swept the country now, this drunken river river can still be called Changsheng.
Enduring.
River river from Changting is known as one of the five famous chickens in the world. It is said that it is three yellow (mouth, feet and hair) and three black (wings and inner)
It is famous for its three forks (crown and two claws), but the most unique dish is wine, which can only be cooked with Hakka wine.
Only by making it can we make a delicious chicken that is fresh, tender and fragrant.
26. Chengdu: Cuttlefish with Pickled Pepper
An author named "Mao Liao" wrote about Sichuan-style seafood in this way: since the seafood defected from Sichuan cuisine, it seems to glow.
It's the 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.
Place. 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: Hot pot with diced fish in yellow pepper.
The yellow diced peppers on the edge of the Yangtze River are "Bashi yellow diced peppers". What do you mean "Bashi"? This is Sichuan dialect, but it can't be better.
Good meaning.
The diced yellow chilli cooked in Yibin is not braised or steamed, but mostly eaten in Sichuan cuisine. The diced yellow chilli fish hotpot has fresh and tender meat.
Unparalleled
28. Changsha: dry-nest snake with skin
In 2000, tasty shrimp was popular in Changsha, and every restaurant and stall made tasty shrimp, but with the recent development of grass lobster.
When the gear is broken, the taste snake that debuted with it has the upper hand. The taste snake and the taste shrimp have the same effect, and the snake is
Chopped into strips, it is also stewed with Hunan's specialty hot sauce, aniseed, fragrant leaves, green and red pepper and onion, ginger and monosodium glutamate. Fire frying
After making, it is also simmered thoroughly and tasted with sub-fire. Pour the juice on the plate, and the fat snake section has been soaked red and bright, and the snake meat is tight.
Solid, filar silk with a transparent luster, along the texture of a bite, elastic snake meat in the tongue gradually turned into a fragrance,
That kind of spicy feeling that comes out later is so spicy that people can't stop taking a chill.
29. Haikou: Shawo Wenchang Chicken
Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, was named after it was produced in Wenchang City, Hainan Province, weighing about 1.5 kg.
The unified eating method is white chop, which can best reflect the original flavor of Wenchang chicken, which is delicious and tender. At the same time, it is accompanied by cooked rice with chicken oil and chicken soup.
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: Cucumber Duck with Red Curry
Jiaji duck, commonly known as "Muscovy Duck", is an excellent breed of duck introduced from abroad by overseas Chinese of Qiong nationality in the early years, and its duck breeding methods are particularly particular:
First, feed the ducklings with freshwater fish, shrimp, earthworms and cockroaches. About two months later, when the ducklings' feathers first appear, they will be circled again.
In captivity, the range of its activities is reduced, and rice and rice rubber are mixed and kneaded into small lumps to feed, and after 20 days, it grows into a meat duck. that
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 gold.
Melon, more obvious
3 1. Nanchang: fried bacon with Artemisia selengensis
The grass in Poyang Lake is the treasure of Nanchang people-this is the dish. Nanchang and Jiujiang jointly made this dish.
Although it's not expensive, it's a favorite of Jiangxi people. I'll give it to friends from other places and people who have been away from Jiangxi for too long whenever I have the chance. Artemisia selengensis
It is a unique aquatic plant in Poyang Lake area. Chinese medicine believes that it is sweet in taste, flat in nature and slightly toxic, and can clear away heat, promote diuresis and kill insects. lamb's-quarters
Saute Artemisia selengensis tender stems with bacon, and add some leeks to "line" the original fragrance of Artemisia selengensis. The ending is bacon, salty, fragrant and soft.
32. Ganzhou: Gannan small fried fish
Many people accidentally refer to Gannan small fried fish as Gannan fried small fish, which is a big mistake. "Fish cake", "fish dumplings" and "small fried fish"
Collectively known as Ganzhou "three fish". Gannan small fried fish is a local flavor dish pioneered by Ling Chu in Ming Dynasty, and it is still popular today. because
It is named after the fried fish with a small wine (Ganzhou used to call vinegar a small wine). Choose fresh grass carp for small fry, remove the head and tail, and batch.
Block-shaped, cooked with ginger, four-season onion, red pepper, wine (vinegar), soy sauce, water wine and other ingredients. Color gold
Yellow, fresh and smooth, slightly vinegar-scented.
33. Pingxiang: chili pepper fried smoked meat
"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of its proximity to Hunan, Pingxiang people are really fierce in eating spicy food. It is said that.
Even steamed eggs should be put with minced pepper. Chili pepper fried bacon is a typical spicy dish, but the spicy taste is replenished to the bacon, which makes it smoked.
The expression of meat fragrance is more hearty and strong.
34. Ji 'an: Jinggangshan smoked bamboo shoots and roasted meat.
Eight hundred Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots are easy to be made into dried bamboo shoots. Bake the cooked bamboo shoots with charcoal fire, because
It is dark brown and called black smoke bamboo shoots. With its roast meat, the meat tastes sweet, while the bamboo shoots taste long.
35. Anshun: Fried bait.
The bait pieces can be roasted, boiled, fried, marinated, steamed and fried, and the most obvious bait piece is elegant demeanour. Cut the bait into small pieces,
Add ham slices, pickled vegetable powder, green onions, leeks and pea tips, stir-fry, pour in sweet and salty soy sauce, and mix with a little oil pepper.
It tastes sweet and thick, salty and spicy, rich in color and strong as oil painting.
36. Yinchuan: Snowflake Mutton
Snowflake mutton creates the most romantic and light association for mutton which has always been famous for its fishy smell. This dish is cooked white mutton.
Peel the slices, pat them loose, cut them into dominoes, and add materials to soak them evenly. Then fresh milk and egg white are mixed into the chicken and mandarin fish meat.
Chopped, steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and the frothy egg whites will be whipped.
It is the origin of the snow-like ice and jade that is scooped on the steamed mutton pieces respectively. Set a spoon on fire, and then add materials and hooks layer by layer.
Stuffed, finally drenched with chicken (duck) oil, a "snowflake sheep" with a bright shape and a soft and tender entrance, which melts like snowflakes.
Meat "this is finally done. The exquisite labor is really a bit of Jiafu eggplant.
37. Liuzhou: Screw Chicken
Being able to enter the 24 seats of the Jin-style Manchu-Han banquet and become the only one of the 24 dishes on the mat, the screw chicken is indeed extraordinary. but
In fact, the market price of laying hens in this situation is not expensive.
38. Luzhou: Fish Head Hotpot
Sichuan hot pot originated in Luzhou, an important town in southern Sichuan where the Yangtze River and Tuojiang River meet, where the hot pot industry flourished and created many products.
Brand hotpot restaurant. Fish-head hot pot includes Yangtze fresh fish with diced yellow pepper, fish in casserole and fish in soup. It is spicy and delicious, but not dry.
Fire, the flavor of southern Sichuan is outstanding.
39. Dunhuang: Fish in Twin Towers
The food style in Dunhuang is greatly influenced by nomadic people in the grassland, and "roasting whole sheep" is a must for all hotels and guesthouses in the city.
Dish However, the "three unique skills of Anxi"-drinking Cynomorium wine, tasting melons and eating fish with two towers, is one of Anxi and Dunhuang food cultures.
Origin. Cynomorium songaricum wine uses medicine to strengthen essence and strengthen yang, and melon has been produced in Guazhou (Dunhuang) for more than 3000 years. Zhou Muwang banquets the west.
The Queen Mother and the princes have Guazhou honeydew melon; The fresh water fish fat of the Twin Towers is tender and refreshing, which is the "big man's glory" and "sheng" in Dunhuang today
Reserved menus in the four major food series: Tang Meteorology, New Scenery of Dunhuang and All-you-can-eat.
40. Quanzhou: Ginger Duck
Quanzhou people are greedy, and in the ancient city food street, * * ginger duck is very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for winter, which is convenient.
Then buy ready-made ginger duck. Quanzhou's ginger duck came from * * and Xiamen respectively, which is a must for Fujian cuisine.
Ginger duck is made in three flavors: salty, light and spicy. The method is to boil it with strong fire, stew it with warm fire and make it up.
The medicine is turned over three times in the pot, and the pot is oily but not greasy. It has a unique taste and is fragrant and colorful.
4 1. Pengzhou: Nine-footed salted duck
The necks of geese and ducks in Pengzhou are particularly long, stretching all over western Sichuan, and the whole plain is drooling. Pengzhou is known for raising ducks in the suburbs of Chengdu.
Jiuchi Town, a traditional city, is a small poultry distribution center in Pengzhou. Farmers load newly slaughtered geese and ducks into cars and transport them to.
Chengdu, Chengdu people are addicted to eating "nine feet fresh goose intestines hot pot".
The most "evergreen tree" is the nine-footed duck, which is already a famous "duck" food in Sichuan.
42. Nanyang: Zhenpingdaokou roast chicken
Be sure to choose one of Meixi elbow, meatball buckle bowl, Baitugang spicy chicken and other delicacies in Nanyang. Nanyang people reluctantly give up what they want.
I still chose Daokou roast chicken. Have you ever eaten a roast chicken with the whole chicken shaken and the flesh separated? Come out from the chef in the imperial kitchen of Qing Palace.
The secret recipe of roast chicken has made Daokou roast chicken with a reputation of 300 years.
43. Shaoyang: Stir-fried pork blood balls.
Shaoyang people can do business, and those who make a fortune in Hunan are Shaoyang people. Baoqing pig blood balls, also known as blood cakes, belong to Shaoyang.
In traditional food, the main raw material is tofu. First, the water in the tofu is filtered with gauze, then the tofu is crushed, and then the new tofu is added.
Fresh pork is cut into diced meat or strips, and mixed with proper amount of pig blood, salt, Chili powder, spiced powder and a little sesame oil, sesame oil and flavor.
Seasonings such as essence and sesame seeds are stirred evenly, made into oval balls the size of steamed bread, dried in the sun for a few days, and then hung.
Let the fireworks dry on the firewood stove. The longer the smoking time, the stronger the wax flavor. There are also people who make an iron frame and burn it with a stove under it.
Burn sawdust, chaff, chaff or charcoal for smoking. This smoking method pays special attention to the temperature, and you can't be too hasty or too fierce, otherwise it will taste bad.
Poor. The meatballs can be eaten after being smoked. But the most popular way to eat is stir-frying.
44. Xishuangbanna: Dai flavor platter
North latitude 2 1 degree1minute-22 degrees 40 minutes, east longitude 99 degrees 55 minutes-1degree 50 minutes, Xishuangbanna is the tropic of cancer sand on the earth.
The only oasis in the desert. After taro grass grilled fish, fragrant bamboo rice, fried moss and fried cowhide, you should taste it most.
This is probably the Dai platter.
45. Tianshui: Tianshui Chowder
Tianshui is known as "Long Shang Xiao Jiangnan". Reporter Mr. Fan Changjiang's "Northwest Corner of China" wrote: "Gansu people talk about heaven.
Water, just like Jiangsu and Zhejiang people say Suzhou and Hangzhou, is considered to be a place with beautiful scenery, rich products and beautiful people. "
In addition to Tianshui Guagua, Tianshui Slurry, Tianshui Lard Box, Qin 'an Hemp Rotten Bread, Qin 'an Belly Silk Soup and other snacks, there are more
Welcome Tianshui chowder. Mix egg whites and egg yolks and spread them into pancakes. Chop fresh pork belly, add salt, flour,
Mix pepper well, add it between two layers of thin egg cakes, flatten it, steam it in a cage, cut it into strips, and make it into splint meat. Plywood
Meat-based, accompanied by pimps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus, etc., put into the soup basin and measure the soup.
More, with meat and vegetables, eat while drinking, not oily or greasy, and delicious.
46. Zhouzhuang: Wan Santi
Wansan hoof, Wansan meat, stir-fried cooked lotus root, pickled amaranth and Wansan wild duck have become the representatives of Zhouzhuang cuisine. Especially "three thousand"
The hoof is the most important. According to legend, Shen Wansan, a rich man in the south of the Yangtze River, "If there is a feast at home, there must be crisp hoofs". Wansanti takes pig legs as raw materials, assisted by
Seasoning, cooked with strong fire, steamed and braised, skin moist and crispy, red soup sauce, fat but not greasy, moderate salty and sweet, crispy meat.
Rotten, the mouth melts. Its eating method is even more special. Among the two long bones that run through the whole pig's trotters, a thin bone is gently drawn.
Out, the hoof does not move. Taking the bone as a knife, the hoof was cut open smoothly, so that people could share it.
Wansanti has become the main course of Zhouzhuang people's holidays and wedding banquets, which means reunion, while tourists carry vacuum-packed ones.
Fresh ten thousand three hoofs go.
47. Urumqi: Hand-grabbed mutton
The deliciousness of hand-grabbed mutton is actually not because of "grasping with hands" as we thought, but because of the local in Xinjiang.
Sheep, local water and local cooking methods. The whole sheep is skinned and eviscerated, enlarged in a pot, and boiled with Tianshan snow.
When you want to get out of the pot, grab a lot of salt and sprinkle it into the pot, or directly dip the mutton in salt, which will make your ears fast!
48. Yili: horse meat
Ili horse is famous all over the world, and Ili horse meat is superior to the world horse meat. After cooking the horse meat with seasoning, cut it with a big blade.
Packed in a plate, it can be eaten immediately, and its meat quality is fragrant but not greasy, and it is chewy for a long time. However, horse meat is still an "expensive" food after all.
Even in Yili, eating horse meat can only be a "big meal" occasionally.
49. Kashgar: Naokeng Meat
"If you don't go to Kashgar, you won't be in Xinjiang." If you don't eat nangkeng meat in Kashgar, you can only make a trip in vain. There are them at the doorstep of Uighur families.
A pit for making naan, half underground and half on the ground. Seal the whole sheep with seasoning in the pit, dark.
Slow fire. When baked for a certain time, open the pit and the aroma is overflowing. It is not an exaggeration to describe it as "ten miles".
50. Zhengzhou: carp eat three times.
Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Carp is eaten three times.
Zhengzhou's famous dish, once upon a time, the carp was called the Yellow River carp. When the restaurant bought the carp back, it had to be raised in a clear pool.
In two or three days, spit out the earthy smell before you can fish it out and cook it. Now this kind of attention is a bit extravagant, but a fish.
Eating three times still makes people's index fingers move. Half dry, half sweet and sour tiles, head and tail mixed with shredded radish to make soup, the most interesting.
It is to mix sweet and sour juice with a nest of noodles, which is similar to the noodle with vinegar fish in Hangzhou West Lake. 5 1. Kaifeng: sesame wings
Midwing
When you go to Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty is that
Seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. Fried egg juice is cool.
Xiao cicada wings. It is rare to find such a beautiful and delicious dish in Henan cuisine.
5 1. Kaifeng: the middle wing of sesame wings
When you go to Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty is that
Seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. Fried egg juice is cool.
Xiao cicada wings. It is rare to find such a beautiful and delicious dish in Henan cuisine.
52. Luoyang: Sliced pork with soup
Luoyang likes to eat a draft mat, dozens of dishes, and the soup comes down, which makes people even enjoy themselves. Sliced pork with soup is a must in the water mat.
The lack of famous dishes, but also to the main business of Henan cuisine, "really different" as the best, it is based on lean meat, fungus,
Lily, mung bean and other accessories are carefully made, and the meat slices are smooth and tender, slightly sour and delicious.
53. Anyang: buckle the bowl of crispy meat
Anyang in the Central Plains has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have entered one after another, eating in restaurants, and Anyang.
People like to order a little of all kinds of dishes. Eight bowls of local traditional dishes are still popular, especially weddings and funerals.
As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. Traditional snacks are three-non-sticky, and pasta is actually the best.
Represents the characteristics of Anyang diet.
54. Shijiazhuang: Catch and fry the whole fish.
From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine, in fact,
Is to absorb the characteristics of Beijing, Shandong and other places, and then innovate. There's a dish in the local cuisine, fried whole fish, which is quite popular with Shijia.
This "mind" of Zhuang people. The whole fish is fried with big carp, and the wonderful thing is the skill of knife. Bring a plate to the table, a plate of dishes
It takes up a third of the desktop, which is delicious and has an atmosphere.
55. Datong: Braised vegetables
Datong people have mixed tastes and don't pay attention to it. All cuisines are accepted according to the order. Base-tailed shrimp and braised turtle are all face-saving and real.
The delicious braised dishes are actually practiced by local chefs. Braised vegetables taste a bit like northeast dishes, potatoes,
Cabbage, vermicelli and pork are stewed in one pot, and big fish and prawns are also cooked in the pot to warm the stomach.
56. Qinhuangdao: Steamed seafood
When you go to Qinhuangdao, you naturally have to eat seafood. Locals like steamed seafood, whether it's crabs, shrimps or clams, put water on it.
Steamed, dipped in ginger vinegar when eating, that's fresh! There are seasons for eating seafood. Crabs are eaten twice a year, starting at the end of April.
Eating Pippi shrimp, of course, can also be eaten regardless of season. In the eyes of Qinhuangdao people, it is not called seafood. Burn in recent years
Roasted seafood became popular, and there was a small miscellaneous fish called green skin, which was slender and a little green on its back. It could not be fried and eaten, but only.
Baked and eaten, it is tasty and extremely cheap. In season, 5 yuan can buy two Jin and two and a half Jin.
57. Taiyuan: oily meat
Restaurants in Taiyuan are occupied by Guangdong, Sichuan, Beijing and Shandong cuisines, and the local cuisines seem to be just pastry snacks.
The oily meat also means a little pastry and snacks, but it is a popular local traditional dish. select for employment/use
Fine lean meat, sliced, thinly dipped in a layer of egg, blanched in oil, fished out, stir-fried,
Any restaurant can cook it, and the taste is almost the same. Although the name is suspicious, the taste is fragrant but not.
Tired, worth a try.
58. Nanjing: Stir-fried dried Artemisia argyi.
Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically: Now this duck
It is getting fatter and fatter. When foreigners come to Nanjing, they want to eat Artemisia argyi fried dried incense, and Nanjing people also take "Artemisia argyi only has Nanjing"
Only "and usurp the role of. In fact, there are many places where Artemisia scoparia is produced, but none of them are as meticulous as Nanjing people in treating vegetarian dishes. Nanjing
When people eat Artemisia scoparia, they have to pinch off 8 taels a catty, leaving only a clean, crisp and crisp Artemisia scoparia stem tip. Stir-fried dried scallops
It is "vegetarian" fried, except for a little oil and salt, and almost no other seasoning is added. What you want is that the tip of the stem of Artemisia selengensis is mixed with dried incense.
That natural fragrance makes the lips and cheeks particularly refreshing after eating.
59. Suzhou: grilled crucian carp with onion
Suzhou people love to eat fish, but they are picky. Some people don't eat carp, others don't eat silver carp, only crucian carp, and they have never heard of anyone.
Taboo-Suzhou children learn to say "rare", it must be when eating crucian carp. Grilled crucian carp with onion is a sudden dish.
What comes out is the delicacy of crucian carp. On the back of crucian carp dripping with red sauce soup, there are half an inch of crisp green onion segments. although
I don't know why it's "roasted with onions", but it's always the first place for people to eat.
60. Wuxi: Meat and bones
No one eats Wuxi beggar chicken now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things, meat and bones.
The taste will remind people of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sweet and sour, and even the bones are crisp.
Enough to bite. Several years ago, the meat and bones were packed in vacuum, and people usually put eight or ten boxes on the train at the railway station.
Mention.
6 1. Yangzhou: stewed lion's head with crab powder
Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine is popular, Yangzhou people also eat morning tea.
However, from dim sum to eating, it is an authentic Weiyang style. While eating, I added a comment: "We have had morning tea in Yangzhou for a long time."
Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still never tired of eating it. The so-called "lion head", with Yang.
In state dialect, it's big meat, and in Mandarin, it's big meatballs, but there are crab meat, crab roe and seasoning in the meat, and it's padded below.
Serve the hearts of vegetables and stew them in a cage. In the words of Yangzhou people, "The pork is tender, the crab powder is delicious, and the cabbage is crisp and rotten, so it must be scooped with a spoon."
After eating, the fragrance is full of mouth, and the teeth and cheeks are fragrant, which is unforgettable for a long time. "
62. Nantong: the best in the world.
Where there is sea, clams are indispensable on the table, but only adults and children in Nantong dare to say that what is in their bowls is.
"The freshest in the world". When cauliflower is yellow, it is the carnival when Nantong people step on clams. Walking barefoot on the beach, that clam
I couldn't hold my breath and exposed my head. I took it home for two days, or boiled or burned it, which was extremely fresh. The clams in Nantong are meretrix meretrix, and the beaches in this area.
Unique, one can weigh more than half a kilogram, and nowadays, Meretrix meretrix rarely comes to the market. Often fishermen are collecting, and hawkers have
After coming to the beach to discuss the price with you, on the high seas in the distance, Japanese and Korean ships have already stopped there.
Wait for the vendor's boat to be delivered to your door. Want to eat? I have to step on it myself.
63. Xuzhou: sha soup
Xuzhou cuisine is characterized by being dark, sticky and spicy, because it likes to put soy sauce, starch and show its addiction.
Spicy. There is a soup made of wheat kernels, shredded chicken, shredded kelp and shredded bamboo shoots, which is very fresh and often makes people eat two bowls. but
All kinds of raw materials are still mixed together, so that the soup has become a veritable porridge. Sha soup is actually a question.
Sentence-"What soup?" I can't get out of Xuzhou because I don't like Chinese food.
64. Gaoyou: crispy duck
Gaoyou salted duck eggs have become a year-end welfare distributed all over the country, from which we can imagine how many tens of thousands of ducks there are in Gaoyou.
Think about the duck feast that Gaoyou people are proud of. I believe no one doubts Gaoyou people's perfect use of every part of the duck.
Ability. The whole duck banquet is not very popular now.