Guangzhou is a very tolerant city. In addition to typical Cantonese cuisine, there are also many small restaurants with local cuisines rooted here.

This guide compiles special local dishes from all over the country.

1. Sichuan - Sichuan Dou Hua: This Sichuan restaurant called Sichuan Dou Hua is about 200 meters away from Exit C of Wuyang Village of the subway. Its taste score is as high as 8.8 points, and it is always packed as soon as meal time comes.

There are only two sides of the menu, including hot and cold dishes.

The most eye-catching thing is the tofu pudding at the top.

For Sichuan people, tofu pudding refers to the coarser kind, which is most delicious when eaten with spicy oil.

It looks spicy, but once you take a bite, you feel good.

The bean curd slipped into my mouth, neutralizing the spiciness of the chili oil, and my lips still felt a little numb.

Bangbang chicken is what we usually call saliva chicken.

I thought that the things underneath were all vegetables, but I didn't expect that when I opened it, I saw that it was all chicken. Most of them were chicken breasts and chicken legs, and the taste was absolutely superb when paired with chili oil.

There is also the most classic spicy rabbit head. The rabbit head is very spicy and tastes extremely delicious. It is a very authentic Sichuan flavor.

2. Guizhou - Guizhou Restaurants: There is a popular saying in Guizhou: "If you don't eat sour food for three days, you will be able to walk around."

Fish in sour soup is a special dish of the Miao people in Guizhou and has a history of thousands of years.

And its soul is the secret red sour soup.

The acid in Guizhou is not acetic acid. Wild tomatoes, ginger, and wood ginger seeds undergo multiple processes and are fermented in jars for more than 3 months before they can be used.

Blended with handmade chilli pepper, it has a mellow sour taste and rich aroma.

Jiangtuan fish has large and few bones, and each piece of fish is cut into even thicknesses. It is tender and delicious after being cooked for a long time, and it becomes even more delicious after being cooked in sour soup.

I want to rectify the name of this stir-fried glutinous rice dumpling with pickled cabbage. It is really not a dark dish. It is different from the traditional boiled glutinous rice dumpling. It has a crispy outside and a sweet filling.

Bite it open gently, and the sesame filling immediately fills your mouth. The collision of salty and sweet flavors does not conflict at all.

Rice tofu is a special snack in Guizhou and rare in Guangdong.

Added with various condiments such as minced garlic, chili, minced ginger and chopped green onion, the taste is soft and tender, refreshing and sour, mixed with a faint rice aroma.

This store is located on the second floor of the Guizhou Provincial Office in Guangdong. There are more than 180 dishes in the store, all of which are authentic from Guizhou.

I heard that many Guizhou diners usually come here to soothe their homesick stomach.

3. Beijing - at Qianmen·Peking Roast Duck Specialty Store: Cantonese people prefer roast goose, but in fact, the crispy but not greasy Peking duck is not inferior at all.

The ingredients used are the most authentic Beijing stuffed duck, which comes from the prestigious Beijing Jinxing Duck Farm. It is the same ingredient supplier as the roast duck at the state banquet.

The best time to enjoy it is when it is freshly roasted. The whole roast duck is plump and shiny.

The front breast part of the duck is the most important part. Just dip it in a little sugar and eat it, and feel the rich sebum of the duck exploding in your mouth. It is quite delicious.

The Laotang Sauce Knuckle is a must-have for serving rice.

The fat and thin elbow meat is fragrant but not greasy, crispy and soft, and melts in your mouth. The feeling of satisfaction cannot be described in words.

The donkey rolling and palace pea cake are as classic as roast duck. The two desserts after the meal are the right way to end this Beijing food tour.

4. Hunan - Eight Great Bowls of Good Food: I searched for this restaurant on Dianping.com, and the rating is indeed not bad. It ranks third on the popular list of Hunan cuisine in Yuexiu District. Even Hunanese say it is authentic. The food is served here very quickly.

The dishes are all served in bowls, directly restoring the Hunan flavor.

Hunan friends must know that they must order a bowl of farm-made incense wherever they go.

Lean meat, eggs, and green peppers are stir-fried over high heat to bring out the oily aroma of the pork, making every bite full of aroma.

The portion is not bad at all, the pork and eggs are cut into small pieces and filling.

After one bite, the spiciness comes out, which is super refreshing.

Shiwan crispy tripe is a famous dish in Hengdong. It uses tribute peppers that are abundant in the local area, adds pork tripe cut into thin strips, and stir-fries until it is just raw and removes from the pot immediately.

The control of the heat is very particular and should not be too long.

The pork belly has a very crispy texture. It uses a lot of chili peppers and raw garlic, giving it a rich aroma. It is highly recommended.

5. Shaanxi - Shaanxi Building Traditional Restaurant: Despite its humble appearance, this restaurant is one of the earliest places in Guangzhou where you can eat Shaanxi cuisine.

As the canteen of the Shaanxi Provincial Government Office in Guangzhou, the chef team is very authentic.

When eating Shaanxi cuisine, you must try their beef and mutton.

The beef in Xi'an sauce is piled into a mountain of meat. The meat is packed with gluten. When you chew it slowly, you can feel the salty aroma and sweetness of the beef itself. Even if you don't drink, it is quite delicious to eat on an empty stomach.

Compared with the sauced beef, the hand-pulled lamb in the griddle is more popular.

The mutton is torn into thin strips and mixed with plenty of condiments. You can smell the aroma from a distance.

The taste is very similar to that of air-dried mutton, and the more you chew it, the more delicious it gets.

In addition to these two signature dishes, Guanzhong donkey meat and mutton skewers are also very popular. The donkey meat is covered with red oil, is very thin and tender, and does not have a strong smell when eaten.

The mutton skewers are also extremely tender. You can taste the oily aroma when you tear it apart gently, and it goes very well with the cumin powder.

How can you easily miss the fried noodles when you come here? The noodles inside are freshly pulled and very chewy.

The noodles are sprinkled with chili powder, minced garlic, and chives, and then poured with a spoonful of hot cooked oil. You can taste the caramel flavor with the first bite.

6. Xinjiang - Here Comes Nang·Xinjiang Food: "Here Comes Nang" is the No. 1 Xinjiang dish in Guangzhou in online reviews. It ranks first in four of the five online reviews. It can be seen that it is a little more popular.

Not low either.

In Xinjiang, baked buns are a delicacy that almost every household eats every week.

It is stuffed with beef and mutton and grilled with onions, cumin, sheep tail oil and other ingredients. The skin is yellow and bright, and the flavor is fresh and oily.

Baked buns cost 6 yuan each, small size, big surprise.