(1) There are 19 varieties that won the first "Famous Chinese Snacks" (recognized in Hangzhou in February, 1997)

1. Xi 'an Tongshengxiang Restaurant (2 kinds) has beef and mutton buns and mutton cakes

2. Xi 'an Laosunjia Restaurant (3 kinds) has beef and mutton buns, steamed mutton powder and Baiyun Zhang sour soup dumplings

. Defachang Hotel in Xi 'an (1 kinds) jiaozi series

5, Wuyi Hotel in Xi 'an (3 kinds) Chinese hamburger with gravy, bubble oil cake and shortcake

6, fire crystal persimmon cake in Xi 'an restaurant (5 kinds), golden thread oil tower, jujube foam paste, < P > bubble oil cake and thousand-layer shortcake

7, Xi 'an Chunfa Hotel. Dali county catering service company (1 kinds) Tongzhou Shuipen mutton

11, Xi 'an Xiaoliu soup bag shop (1 kinds) Xiaoliu soup bag

(2) 61 kinds of the second "Famous Chinese Snacks" (recognized in Yinchuan in September 2111)

1, Xi 'an Jiasan Muslim soup bag shop (1 kinds) Jiasan. Huxian Hotel (6 kinds) Huxian noodle soup, big meat chili pepper pimple,

Pansi crisp crystal radish cake, Huxian rice noodle cold rice noodles, fried dumplings (hemp balls)

4, Xi 'an Defachang Hotel (2 kinds) sesame potato fruit, carrot cake

5, Xi 'an Tietou cold rice noodles shop (1 kinds) Tietou cold rice noodles

. Xi' an Fangshangren Restaurant (4 kinds) beef and mutton bread in soup, mutton in water basin, stewed mutton offal,

rice dumplings with honey

8, Yulin Gaoshifu haggis shop (1 kinds) Gaoshifu haggis offal

9, Baoji Xiangyang Catering Co., Ltd. (1 kinds) Xifu pulled noodles

11, and Xi 'an Jiaotong University Food Center (2 kinds) Jin. Andefang Muslim Restaurant in Xi 'an Xiaozhai Hotel (6 kinds) Andefang beef and mutton paomo, Andefang beef and mutton braised dishes, beef shortcake, five-kernel radish cake, delicious sauerkraut box, preserved beef

12, Xi 'an Restaurant (4 kinds) pork pot stickers, handmade noodles with minced meat, radish glutinous rice cake, bean noodles with paste

13, and Xi 'an Jufengyuan Hotel (2 kinds). Muslim Baiyun Dabao

15, Xi 'an Wuyi Hotel (4 kinds) Wuyi Dabao, Wuyi Guantang Steamed Dumplings,

Spring rolls with shredded leeks, small bowls of steamed pork

16, Xi 'an Xiangyuelou Hotel Management Co., Ltd. (1 kinds) Xiangyuelou jiaozi

17, Yaoxian Jincheng Hotel (2 kinds) Yaozhou Mushroom Wowo Noodles, pickled peppers. Yulin yuxin casserole flat food store (1 kinds) yuxin brand casserole mutton flat food

21, Xi' an Chunfa restaurant (2 kinds) chili pepper garlic sheep blood and powdered soup sheep blood

21, Xi' an Tongshengxiang restaurant (2 kinds) hot and sour noodles, fried dumplings

22, Hanzhong Crystal wonton soup store (1 kinds) Crystal wonton soup

. Xi' an Muslim Kelis Co., Ltd. (1 kinds) Kelis Huanggui persimmon cake

25, Xi' an Jiefang Road Dumpling House (1 kinds) steamed noodles with lotus leaves

26, Xi' an Wang Heng Chinese hamburger shop (1 kinds) Wang Heng Chinese hamburger with bacon sauce < P > (3) 23 varieties won the third "Chinese famous snacks" (Shantou, February 2113) Xiaoyuandi soft vegetarian bag

2, Xi 'an glasses Shan Ye renjia (2 kinds) glasses Shan Ye noodle soup, glasses Shan Ye biang biang noodle

3, Xi 'an Qinsheng preserved meat shop (1 kinds) Qinsheng Chinese hamburger with bacon sauce,

4, Shaanxi Sanyuan Laohuangjia (3 kinds) pimple noodles, bubble oil cakes and thousand-layer oil cakes

. Qishan crispy guokui

6. Xi' an Ganzhou Restaurant (4 kinds) Ganzhou noodle soup, Ganzhou bean curd, Ganzhou guokui chili pepper,

Ganzhou crispy

7. Shaanxi Laoganzhou Commercial Co., Ltd. (4 kinds) Laoganzhou noodle soup and Laoganzhou steamed bowl bean curd

. Xi' an Chunfa Hotel (2 kinds) three fresh boiled buns, big meat in water basin

(4) China famous spot (recognized in Fuzhou in October 2114)

1, Lantian Maosheng Hotel (1 kinds) Maosheng pulled noodles

111 famous snacks

1. Taipei: Yuanyang Hot Pot Many Hong Kong artists are crazy about it, and it is said that Aaron Kwok left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and making method of soup base. Like eating Sichuan food, the spicy degree of hot pot is graded, and Yuanyang hot pot 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 clam is a kaohsiung specialty, which is 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 includes roast goose, squab, suckling pig, barbecued pork and some brine dishes. Generally, it is marinated 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 like Cantonese. 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 There is a small village called Desmolly near the roadside in the suburb of Harbin. The villagers opened a snack bar on the roadside to entertain passers-by who stopped for dinner. Stewing tofu, vermicelli and carp from Wusuli River is a warm old practice for fellow villagers. 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 into the city from the local countryside, and now all small restaurants and big hotels 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, an ancient city with a thousand years of Hakka bean curd, is known as the "Hakka capital". People from the Central Plains "dressed in clothes and moved south" 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: It's Chinese New Year to kill pig dishes. A family in the village killed a pig. All the food in the lower back and legs is good. How can we 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, used to be called "Guangzhou Bay", which is similar to Maoming, Yangjiang and other places in eating habits. Zhanjiang cuisine is one of the western Guangdong cuisines, which pays attention to coarse ingredients 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: There are many delicious things in Yan' an: the mutton soup is the best thing to taste when potato wipes Ganquan tofu pancakes. 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.

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: Making soup with old fire 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, so you need soup and herbal tea ... < P > 14. Shunde: Chrysanthemum fish has been born in Shunde since ancient times. After working, the local people like to cook carefully with local products and evaluate each other. The overall cooking skill is quite high. The chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Food is in Shunde, and the kitchen. 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: You can't eat dog meat when you arrive in Yanbian Korean Autonomous Prefecture. 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 have always been a custom among Chinese people to taste 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 stews, and there are many famous dishes to eat. As the name implies, stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with sauerkraut with pork can all be 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 roasted. 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: Boiled fish, which was originally a famous dish in Chongqing, is very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt slightly, and then boil it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.

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 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 is 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 of the city's foreign population. In 2111 alone, Xiamen, a small town with a population of only 611,111, opened nearly 31 new Sichuan restaurants. But the taste of boiled live fish is really good, although the materials are simple and large.