Changsha, Hunan, whether you want to explore the history of celebrities or have fun, here can satisfy you and make you have fun. Recommended stinky tofu. Xi 'an's story may have been buried in this bustling city. The remains of the ancient city and the delicious food have been here once, and I want to come again. Recommend Chinese hamburger. Beijing shows a solemn and dignified side, but it does not lose the breath of life. Although it is the capital, the food here is very grounded. Recommend Beijing roast duck.

Chengdu's hot pot culture comes from Chongqing, but it is more fragrant and fresh than Chongqing's hot pot, and its spicy taste is moderate. Sichuanese are more interested in spicy food, and pay attention to being rigid outside and soft inside. Spicy food is rigid but not soft, while soft food is fragrant but not rigid. The so-called combination of rigidity and softness, combination of rigidity and softness, spicy and delicious, spicy and delicious, and a kind of hemp flavor. Coupled with the slow mixing of the three flavors, the copper pot has an endless aftertaste.

Besides hot pot, there are of course other delicacies: sweet water noodles, Dandan Noodles, bean jelly in northern Sichuan, dragon's hand-copied, hot and sour tofu, Mapo tofu, husband and wife's lung slices and chicken. ......

Spicy powder is a traditional snack widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli.

Because the hot and sour powder made of dry powder strips is simple and convenient, the production method of "dry powder" is widely used in China. Among them, Haoyoulai Hot and Sour Powder in Haochi Street on Bayi Road is the most famous.