1. Taipei: Many Hong Kong artists are crazy about Yuanyang Hot Pot. It is said that Aaron Kwok packed the hot pot ingredients back when he left to enjoy it again.

The most important thing about hot pot is the soup base. There are as many kinds of soup base as there are restaurants, but no one knows the ingredients and preparation method of the soup base.

Just like eating Sichuan food, the spiciness of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, you can choose.

What is different from other hot pots is that the indispensable ingredients are duck blood, as well as tofu, tripe, beef offal, chicken, etc.

Prices vary depending on the person, equivalent to RMB 100 to thousands of RMB.

2. Kaohsiung: Oyster omelette is a specialty of Kaohsiung and is a type of shellfish.

First stir the oysters with string flour, then beat the eggs and fry them so that the eggs coat the oysters, like an egg pancake.

3. Tainan: Fried eel is a specialty of Tainan.

The condiments include sugar, salt, and Nine Kings. Although it is stir-fried, the fish can still remain delicious and have a slight sweetness.

4. Hong Kong: Roast pork includes roast goose, suckling pigeon, suckling pig, barbecued pork and some braised dishes.

Generally, they are marinated in a secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, and the taste is slightly sweet, which is loved by Cantonese people.

Sham Tseng Roast Goose and Huatian Squab are among the "time-honored brands".

Cantonese people will bring suckling pigs with them when they offer incense and worship gods during festivals and festivals. They also like to cut suckling pigs during the opening scenes of movies to bring good luck.

The braised dishes are relatively light, such as braised goose webs (wings), braised duck kidneys, etc.

5. Harbin: Demoli Stewed Live Fish There is a small village called Demoli on the side of the road in the suburbs of Harbin. The villagers opened a snack bar on the roadside to entertain passers-by who stopped for a meal.

Stewing tofu, wide vermicelli noodles and carp fished from the Wusuli River together is an old way for folks to have a warm meal.

Later, the cooking method spread like wildfire and spread throughout the streets and alleys of the city.

People from Harbin say: If our friends from other places don’t like Western food and Northeastern cuisine, let’s eat molly stewed live fish.

6. Dalian: Salted Fish Pancakes Salted fish pancakes flowed from local rural areas into the city and are now available in all small restaurants and big hotels.

The fish is an autumn sea fish, ranging from stick fish to yellow flowers. It is palm-long. It is salted with ginger and green onions. After marinating, it is fried in oil until brown.

The pancakes are made from aged corn flour mixed with bean flour and white flour.

Boil the water in the big pot and stick the pancakes around the pot. Do you want to eat?

Wait until it’s cooked!

7. Meizhou: Meizhou, a thousand-year-old city with Hakka-yong tofu, is known as the "Hakka capital". People from the Central Plains "migrated southward in clothes and clothes" not only brought with them the culture of high-quality reading, but also formed their own food culture, Hakka cuisine.

Fried tofu the size of a matchbox until golden brown, stuffed with pork and fish stuffing, chopped green onion and sesame oil, put it in a clay pot with chicken soup and simmered until the aroma overflowed.

I think the Hakka people who came to Meizhou had no wheat to make dumplings, so they created such a delicious dish.

8. Qiqihar: It’s time to kill pigs for the Chinese New Year. A family in the village killed a pig. The waist and legs were all good. How to eat the remaining fat meat?

This is the butcher dish: blood sausage made from home-pickled sauerkraut and fattened meat ingredients.

To make the fat meat delicious and not greasy, cut it into slices, boil it in a pot with oil, and then stew it with sauerkraut and blood sausage.

In the countryside, the fire on the stove reflects the aunt's face, and the stew with ginger and garlic in the pot cooks gurglingly.

When this pig-killing dish spread to the city, the restaurants in the city added more processes and used up enough ingredients.

9. Zhanjiang: The local chicken Zhanjiang was formerly known as "Guangzhou Bay". It is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine belongs to Western Cantonese cuisine and pays attention to refined coarse ingredients and original flavor.

Zhanjiang local chicken was once popular in Guangzhou restaurants.

Authentic Zhanjiang chicken is selected from farm chickens that grew up eating rice and grass in Xinyi County, Zhanjiang. They are hens that grow slowly or lay the first clutch of eggs. Such chicken has strong fiber and can easily accumulate nutrients.

The cooked chicken is golden and shiny on the outside, the skin is crisp and the meat is smooth in the mouth, and the fragrance is rich. With a plate of sesame oil and garlic sauce for dipping, it is very "flavorful"!

10. Yan'an: Sheep soup. There are many delicious things in Yan'an: yam, sweet spring tofu and long pancakes. The most delicious thing you should try is the sheep soup.

A soup made of mutton, haggis and seasonings. The ingredients and preparation are very simple.

Fellow villagers wearing mutton towels squatted together, holding steaming mutton soup in their hands. In Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.

11. Xi'an: Donkey meat in cold sauce has the functions of replenishing qi and blood, and benefiting the internal organs. There is a folk proverb of "dragon meat in the sky, donkey meat on the ground".

Shaanxi Guanzhong is rich in the nationally famous "Guanzhong donkey".