When it comes to traveling to a place, besides going for a walk, another key way to play is to eat delicious food. It is said that in 2122, five delicious food capitals of the world have been announced in China, so which five are they? The following small series gives you a detailed introduction, and let's take a look at what foods are available in these food capitals.

The five delicious food capitals in China in p>2122 are: Chengdu, Shunde, Macau, Yangzhou and Huai 'an. Top ten delicacies in Chengdu

Couple's lung slices: Couple's lung slices were first invented by a couple named Guo. The couple named Guo used excellent beef tongue, beef heart, beef tendon and beef scalp for seasoning. The lung slices they made were unique in taste and very refreshing to eat! In Chengdu, as long as there are guests, most families will buy lung slices to entertain them, which is also a "frequent visitor" at the dinner table in Chengdu.

Dandan Noodles: Dandan Noodles, as one of the foods that Chengdu people must eat in the morning, was the first to travel. A young man from Zigong carried a burden and peddled along the street. The young man separated the pot for cooking noodles, just like the Yuanyang pot we saw you in today. While stewing chicken and trotters, he cooked noodles. After cooking the noodles, he poured them with delicious soup and served them with seasonings. It was delicious. If you come to Chengdu and have a bowl of Dandan Noodles in the morning, life will be a fairy!

Dragon wonton soup: Dragon wonton soup is actually what northerners often say. In Chengdu, everyone calls it wonton soup. The ingredients of Longchaoshou are all made from specific parts of chicken and pork. Longchaoshou, with smooth and tender meat, is very popular with everyone. No matter local people or tourists, it is 111% praised.

Chuanchuanxiang: Chuanchuanxiang is a famous food in Chengdu both at home and abroad, and it is also a necessary dish on the dining tables of streets, lanes and night markets in Chengdu. Chuanchuanxiang is to cut vegetables and meat, string them with bamboo sticks, customers choose the dishes they want to eat, and then iron them with special soup. The taste of string incense is generally spicy, so friends who don't eat spicy food should be careful!

Pork intestines powder: The "powder" in pork intestines powder may be different from the materials used in many northern areas. The "powder" in Chengdu is made of potatoes and sweet potatoes. After more than ten processes, it is polished into noodles, but its taste is quite different from noodles. In Chengdu, pork intestines powder should be regarded as a quite special feature!

Zhong Dumplings: Noodle is the favorite of northerners, so the dumplings in Chengdu are different from those in the north. What makes Zhong Dumplings different from other dumplings is that they are small, thin-skinned, and to what extent? It is the boiled dumplings that can see the fresh stuffing through the skin. When eating bell dumplings, Chengdu people generally like to make soup dumplings with red soup, but it is quite delicious to dip them in a special seasoning sauce.

Mapo Tofu: Mapo Tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu, and the main materials are tofu, minced beef (pork can also be used), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.

Er Jie Tu Ding: Chengdu has no special habit of eating some meat, but Er Jie Tu Ding is very famous in Chengdu. Its most famous is that the rabbit diced meat has more bones and no rabbit head, and the seasoning is added with Er Jie's special recipe, which is delicious and delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit.

Hot and sour tofu pudding: Tofu pudding should be a dish that people everywhere love, but the tofu pudding in Chengdu is different. The tofu pudding in Chengdu is generally sour and spicy. At first, tofu pudding was sold by many vendors carrying pickpockets along the street. Now, tofu pudding in Chengdu has already entered major restaurants and become a boutique that people are full of praise!

Three Cannons: Three Cannons is one of the most distinctive snacks in Chengdu. Because of its special name, many foreigners come to Chengdu and go directly to find them. The names of the three cannons are related to the production process. The Third Artillery is made of glutinous rice. When making the Third Artillery, the chef will throw the kneaded glutinous rice balls on the chopping board, and glutinous rice balls will play it three times along the chopping board and fall into the pot to cook. The cooked three cannons are very elastic and slippery. Top ten delicacies in Shunde

Sauna chicken: To be authentic, steaming is the most common cooking method. A sauna chicken makes many diners call "YYDS"! Picking up the lid, a fresh fragrance quickly got into the nasal cavity. Gently bite, the chicken is fat but not greasy, fresh and juicy, the meat is firm and smooth, and the essence is completely locked, which makes people unable to stop! After eating the chicken, there are surprises! When cooking, the steamed gravy drips into the broth or porridge, which becomes a natural seasoning and makes the bottom of the pot sublimate again. Take a sip while it's hot, the taste is super sweet, and a bowl is completely "not enough for the throat"!

Clear water edging furnace: There are thousands of hot pots in the world, only Shunde's clear water edging furnace, which is authentic and unforgettable. Songji Hotpot Restaurant, an old brand in Rong Gui, conquered the taste buds with a pot of clear water. There is no other way except that the ingredients are fresh enough and correct enough. Pork liver should be cut thick, beef tendon should be deboned, pork face should be fat and thin, and everything should be paid attention to. When you eat clean water, you must "obey the rules." Pork slippery, bamboo sausage, chicken and crucian carp should be poured into boiling water in turn and quickly picked up after cooking.

non-rice porridge: non-rice porridge originated in Shunde, which can be regarded as version 2.1 of the clear water edge-beating furnace. In Taigenbao, there is no rice porridge. After several hours, the chef carefully cooks a pot of smooth rice congee, removing the rice dregs and leaving rice soup. Freshly cooked fish fillets are "moistened" by the thick porridge bottom, the umami flavor is firmly locked, and the meat quality is more tender and smooth. White shellfish and fresh shrimp are full of meat, and with the bottom of porridge, the umami flavor is instantly stimulated and provoked!

raw fish in Shunde: For Shunde people who pursue the original taste of food, eating raw food is a more proud way to eat. Shunde raw fish is another irresistible delicacy. When eating raw fish in Shunde, do as the Romans do. Mix the seasoning to remove the fishy smell and enhance the fragrance into the raw fish as you like, and pick up the fillets on the plate with chopsticks, and say, "Pick them up, and the wind and water will flourish", which means that everything will flourish.

double skin milk & Jinbang milk: Shunde double skin milk is made of mellow buffalo milk, which is a natural taste without any seasoning, sweet but not greasy, and melts in the mouth. Take a sip, and before you have time to savor it, it seems to be "refined", slipping into your throat when you are not paying attention, leaving a mouthful of milk fragrance. In addition to double-skin milk, Jinbang milk is also the "nail house" on Shunde's food must-eat list, and rice congee is the best partner. Jinbang milk is a small piece, in fact, the concentration is the essence! It tastes mellow, milky, salty, sweet and delicious. Putting a piece into the porridge not only clears away heat, but also makes the porridge smoother and sweeter.

lunjiao cake: it has been passed down for a hundred years, and the rice is fragrant. White and sweet, flexible and elastic. People call it "the first cake in Lingnan", which means Lunjiao cake. "Eating while it's cold" is the essence of Lunjiao cake. After cooling out of the oven, the ratio of sweetness and sourness is just right, refreshing and not greasy, and there is a touch of sweetness after eating, which makes people memorable. Pack a few boxes to take away.

Chencun powder: Chencun powder is another sublimation of rice by Shunde people. Choose early indica rice with moderate waxy properties, grind it into fine rice slurry by bluestone grinding, steam it in boiling water for 2 minutes, and ding ~ take it out of the oven! As for the taste of Chencun powder, it depends on how you eat it, steaming, frying, rolling and frying. More than 71 different methods, each with its own taste, give you a full sense of freshness and make you never tired of eating!

Jun 'an Steamed Pig: Roasted pig is very common. Have you seen the whole steamed pig? No, you must come and meet Brother Jun 'an Steamed Pig. The production method of Jun 'an steamed pig is simple. After the pig is salted, it is put into a pig box and cooked with firewood. The steamed pig made in this way has crisp and non-greasy skin, crisp and tender pork, and rich meat flavor. Compared with the crispy roast pig, Jun 'an steamed pig has a unique and fresh feeling, which makes people's index fingers move.

crispy roast goose: as one of the representatives of Shunde cuisine, roasted goose is crispy, oily and fragrant, which is a "delicacy" passed down from mouth to mouth in Shunde neighborhood. The freshly baked roast goose is shiny and bright, and its color is like red dates. Its aroma is overflowing, its skin is crisp and tender, and its skin is as thin as silk without wrinkling. The fragrant gravy flows down the flesh, which makes people drool.

fried fish cake: fried fish cake is sweet and smooth, and the fish is elastic, which is more delicious with clam sauce. This traditional food has a history of more than 111 years in Shunde, and was awarded the title of "Chinese famous snack". It is characterized by delicious color, smoothness and sweetness. Top ten delicacies in Macao

Portuguese egg tarts: authentic Portuguese egg tarts, with fragrant and crisp skin and full flavor of egg and milk filling. The crispy skin and smooth filling bite into your mouth, which is really memorable.

Woodchaff Budian: "Woodchaff" is the crumbs ground from Mary biscuits. Budian is made up of Mary biscuit crumbs and cream. The taste of cream is similar to that of cream, but it is not as thick as cream. Cookie crumbs neutralize the sweetness of cream, making Budian sweet but not greasy, and it melts in the mouth.

Crispy pig bag: pig bag is also a famous street snack in Macau. The so-called pig bag is a delicious pork chop with crispy bread. Pork chops are delicious and very soft. The bread is crisp outside and tender inside, and the taste is excellent. Although it is only a simple collocation, it can eat different delicious food!

Dacaigao: a dessert that accompanied the older generation in Macao to grow up. It is a classic nostalgic snack in Macao. The ice at the entrance of cabbage cake is cool and smooth, shaped like jelly, but slightly harder than jelly, and its taste is richer than jelly. Many tourists will use cabbage cake as dessert after meals.

bamboo noodles: also known as bamboo noodles. The noodle maker sat on a thick bamboo stick and pressed it repeatedly for 2 hours. The noodles made were thin and tough. Macao people love Zhusheng noodles as much as Beijingers love Zhajiang Noodles, Shanxi people love Daoxiao Noodles and Sichuan people love Dandan Noodles. Usually, bamboo noodles are matched with fresh shrimp wonton, shrimp (made from dried shrimp eggs) or crab roe, and can be eaten after mixing.

Mashed potatoes: Mashed potatoes in Macau are absolutely unparalleled. It really takes superb cooking to make this simple side dish so delicious. This dish tastes silky and delicate, and is cooked by mixing potatoes and cream at a ratio of 2: 1.

Portuguese chicken: one of the authentic delicacies in Macao, it is made by mixing chicken and potato pieces with Portuguese juice made of coconut milk and curry, sprinkling a little Portuguese sausage and black olives, and baking in the oven for a while. The most famous way to eat it is to mix it with the famous pork bun in Macao, or to eat it with rice.

Ma Jiexiu's ball: it is pickled salted cod from Portugal, transliterated from Portuguese: Bacalhau. Fried, boiled, fried and roasted Ma Jiexiu is one of the essential ingredients in authentic Portuguese restaurants. Fried horse Jiexiu ball is a traditional Portuguese snack. The main ingredients are mashed potatoes and mashed horse Jiexiu ball. The freshly baked horse Jiexiu ball is crispy outside and soft inside, which is very popular in Portugal and even the whole Mediterranean region.

African chicken: It can be said that its status in Macao is on a par with that of Portuguese chicken. It is said that when the Portuguese sailed all the way, they brought African spices, Indian spices and Southeast Asian spices such as curry and osmanthus, and when they were combined with Guangdong cooking, they formed a unique "Macao local dish". Although this "Macao local food" has some shadows of traditional Portuguese food, its materials, cooking skills and dishes are all influenced by Cantonese food. _ Roasted chicken is tender and juicy, and can be eaten with bread or rice. It is sweet and spicy, and it is very delicious.

beef rice with no cure: the "dish-headed rice" commonly used in Macao tea restaurants means that rice and vegetable brine are eaten on the same plate, which is similar to the mixed rice, and it can be divided into dry rice and wet rice. Dry beef rice is a mixture of minced beef, minced onion and fried diced potatoes, then fried together, and served with white rice and a sunny-side-up. Wet beef rice is fried with thick tomato juice on the basis of dry beef rice, which is more like rice with meat sauce. Top Ten Foods in Yangzhou

Yangzhou fried rice: Yangzhou fried rice, also known as Yangzhou fried rice with eggs, is a classic Han snack in Yangzhou, Jiangsu Province. It is said that it comes from the fried rice with eggs, which Yue Gongyang loved in Sui Dynasty. Yangzhou's fried rice with eggs has different flavors and varieties. The ingredients are carefully selected, carefully made, and attention is paid to processing and color matching. After frying, the granules are clear, loose, moderate in hardness, harmonious in color, full in luster, diverse in seasonings, fresh, tender, smooth and delicious.

lion's head with crab powder: stewed lion's head with crab powder is a traditional specialty food in Yangzhou, and it is a famous dish in Yangzhou. It originated in the Sui Dynasty and has a history of thousands of years. The meat of lion's head is mixed with crab meat, crab roe and seasoning, then placed on green vegetables and steamed on a steamer. The finished pork is fat and tender, with strong crab flavor and mellow taste.

Yangzhou perm-dried silk: perm-dried silk is a traditional food snack in Yangzhou City and Taizhou City, Jiangsu Province, with elegant color, smooth and tender, and meaningful taste. There are some differences between Yangzhou and Taizhou in raw materials and processing technology, which also form the different tastes and flavors of the two places. The color is elegant, smooth, delicious and meaningful. Hot-dried silk was also rated as "Top Ten Famous Foods in China" by China Cuisine Association.

Yangzhou gourd duck: Yangzhou gourd duck is not only unique in shape, but also delicious. During the Qianlong period of the Qing Dynasty, it was the imperial dining room of the court. The chef stuffed eight kinds of ingredients, such as diced bamboo shoots and diced mushrooms, into the belly of the duck, then put them in the oil pan until they were golden brown, and then put them in the marinade for slow stew. This dish looks rosy, tastes crisp, soft and rotten, and tastes delicious.

Wensi tofu: Wensi tofu, also known as "assorted tofu soup", originated in Yangzhou City, Huai 'an City, Jiangsu Province. It is a famous traditional specialty dish in Jiangsu Province. This dish has a long history, strict selection of materials, delicate knife technique, smooth and mellow taste, and it melts in the mouth. At the same time, it has the functions of regulating malnutrition, tonifying deficiency and keeping fit.

Braised silver carp head: Braised silver carp head is a traditional dish in Yangzhou. It is made of silver carp head as the main raw material and cooked with mushrooms, chicken legs, ham and other ingredients. The finished fish is fat and tender, and the soup is thick, delicious, nutritious and delicious.

Melaleuca oil cake: Melaleuca oil cake is a traditional local dish in Yangzhou, with a history of more than 111 years. It is usually made of white flour, pig oil, sugar, shredded melon, edible alkali, cooked lard and so on. Melaleuca cake is characterized by layers of sugar and oil, which is soft, sweet and tender and very delicious.

Shaomai Jade: Shaomai Jade is a traditional delicious snack in Jiangsu Province. It should be not only green, but also tender like jade.

Yangzhou Salted Goose: Yangzhou Salted Goose is not only a famous specialty dish in Yangzhou, but also a flavor snack sold in stalls, which is called "Old Goose" by Yangzhou people. Full shape, rotten but not scattered, slightly buttery, soft and tender, fat but not greasy. The old goose with good sauce has bright yellow and orange color, rich sauce flavor, loose goose meat, rotten mouth without firewood, chewy, greasy and elastic bite, and fragrant bones.

Yangzhou Spring Roll: Yangzhou Spring Roll is a famous local traditional snack, which is said to have evolved from spring cakes. It began in the Tang Dynasty, and is mostly long. Generally, it is filled with pork, shoots, leeks, fungus, mushrooms and carrots, and it tastes fresh, salty and delicious. Top ten delicacies in Huai' an

Soft-pocked long fish: Soft-pocked long fish is a traditional famous dish in Huai' an, Jiangsu Province. [bai] This dish is made from the ridge of a foot-long eel called "Pen Green", and it is known as "Soft-pocked long fish with fresh bones". When Xiaobian first ate it, I remembered that it was salty and sweet, and the sweetness enhanced the umami flavor. The onion served at the bottom of the eel section was drenched with a layer of hot oil before it was taken out of the pot. When it was just served, it was a little oily. Gently stir it up with chopsticks and put it in your mouth to chew, which was soft and refreshing.

Pingqiao Tofu: Pingqiao Tofu belongs to Huaiyang cuisine, which is a famous dish in Huai 'an, Jiangsu Province.