Satisfied answer favorable rate: 111% 1. Taipei: Yuanyang Hotpot Yuanyang Hotpot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 111 to thousands of yuan. 2. Kaohsiung: Fried oyster is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break up the eggs and fry them in oil, so that the eggs are wrapped with the larvae, like egg cakes. 3. Tainan: a specialty of Tainan, fried eel. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious and slightly sweet. 4. Hong Kong: Roasted meat Roasted meat includes roast goose, pigeon, suckling pig, roast pork and some brine dishes. Generally, it is soaked in secret sauce for a period of time and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and the taste is slightly sweet that Cantonese people like. Roasted goose in Shenjing and squab in Huatian are among the "old brands". Cantonese people always bring suckling pigs when they worship God on holidays, and movies (videos) also like 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: Desmolly Stewed live fish It is a warm old practice for villagers to stew tofu, vermicelli and carp caught in Wusuli River. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: If foreign friends don't like western food and northeast cuisine, let's have Molly stew live fish. 6. Dalian: 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 great fish and yellow flowers, which are palm-long. They are salted with ginger and onion, and they are browned with oil. The cake is made of aged corn flour mixed with 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: Meizhou, a thousand-year-old ancient city of Hakka bean curd, is known as the "guest capital". People from the Central Plains moved here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil in it, and simmered it in a chicken soup earthenware pot until the aroma overflowed. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious. 8. Qiqihar: Killing pig dishes for the New Year, a family in the village killed a pig, and the lower back and legs were all good things. How to eat the remaining fat in the water? 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 should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflected the aunt's face, and the stew with ginger and garlic in the pot was cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials. 9. Zhanjiang: Zhanjiang, a local chicken, was formerly called "Guangzhou Bay", which is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the western Guangdong cuisines, and it pays attention to the refinement of coarse materials and is original. Zhanjiang local chicken was once popular in Guangzhou restaurants. The authentic Zhanjiang chicken is selected from the farm chicken that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. It is a little hen that grows slowly or lays its first nest of eggs. Such chicken is strong in fiber and easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor, and a dish of sesame oil and garlic sauce is "irritating"! 11. Yan 'an: Mutton soup There are many delicious things in Yan 'an: potato wipes Ganquan tofu long pancakes, and the most important thing to taste is mutton soup. Mutton, mutton offal and soup cooked with seasoning are very simple. Villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in the four seasons is only 9 degrees Celsius, this winter is not too cold. 11. Xi 'an: Cold donkey meat has the functions of invigorating qi and blood and benefiting viscera, and there is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the famous "Guanzhong donkey" in China. 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. 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: Making soup with 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, acne will grow on your face, and you need soup and herbal tea ... 14. Shunde: Chrysanthemum fish was born in Shunde since ancient times. After working, local people like to carefully cook 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, "Eating in Shunde, cooking 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 daliang town, Shunde, and fish cakes in Chencun ... 15. Yanji: When you arrive at Yanbian Korean Autonomous Prefecture, you can't eat 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, yuan wheat 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 like to eat stewed dishes, and there are many famous dishes to eat. What kind of stewed potatoes with goose, 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 weather in December. 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." 21. Beijing: Roast duck, bean juice and snacks are all good as long as they are pure Beijing. 21. 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 old hot pot Shenzhen can find a place for any style of food. Of course, the hottest thing now is hot pot. There are the most hot pots in Chongqing in Shenzhen, which are mainly spicy, salty, sour and spicy, and can be 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: Boiled live fish Boiled live fish tastes delicious, the materials used are simple and popular, and 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 said to be prosperous. 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 colors (mouth, feet and hair), three blacks (two wings, inner side and tail) and three * (crown and two claws), but the most unique feature of this dish is the wine. Only when it is cooked with Hakka wine can it be delicious, tender and fragrant in one chicken.