1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot materials when he left. The most important thing in a fire pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of the soup base.

Just 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 chafing dishes, duck blood, tofu, tripe, mashed beef and chicken are indispensable ingredients. The price

is rich and frugal, which is equivalent to RMB 1 yuan to thousands of yuan.

2. kaohsiung: oyster omelet

oyster omelet 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.

Let the eggs wrap the larvae like egg cakes.

3. Tainan: fried eel

Tainan specialty. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious, with a hint of sweetness.

4. Hong Kong: Roasted meat

Roasted meat includes roast goose, pigeon, suckling pig, barbecued pork and some brine dishes. Generally,

is marinated in secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crisp and plump, with a slightly sweet taste that Cantonese people like. Deep well roast

goose and baby pigeon in huatian are among the "time-honored brands". Guangdong people always bring suckling pigs to worship the gods on holidays, and the film

(video) also likes 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: Stewed live fish in Demoli

There is a small village called Demoli near the roadside in the suburb of Harbin. The villagers opened a snack bar on the roadside to recruit passers-by who

want to stop for dinner on the road. Stewing tofu, vermicelli and carp caught in Wusuli River is a warm old practice for villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people

said: If foreign friends don't like to eat western food and northeast dishes, we'll have to eat Molly and stew live fish.

6. Dalian: Salted fish cakes

Salted fish cakes have flowed from local rural areas into cities, and now all small restaurants and big hotels can eat them. Fish is a sea fish in autumn. There are some great fish and some yellow flowers, which are palm-long. They are salted with ginger and onion, and then they are browned in oil. The cakes are made of aged bracts

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: Hakka bean curd

Meizhou, a thousand-year-old city, 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. Deep-fry the water tofu the size of a matchbox into golden yellow, "brew" the stuffing made of pork and fish, add chopped green onion and sesame oil, and stew it in a chicken soup earthenware pot until the aroma is overflowing. 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

During the Spring Festival, a family in the village killed a pig, and all the food in the lower back and legs was good. 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, boil it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the face of the big mother, and the stew with ginger and garlic in the pot is 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: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", has the same eating habits as Maoming and Yangjiang, and Zhanjiang cuisine is one of the western Guangdong cuisines, which pays attention to

refining coarse ingredients and being original. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating

Gu Mi and grass in Xinyi County, Zhanjiang. It is a hen that grows slowly or lays its first nest of eggs. Such chicken is fibrous 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

garlic sauce is very "offensive"!

1. Yan' an: Mutton soup

There are many delicious things in Yan' an: potato wipes Ganquan tofu pancakes, and the most important thing to taste is mutton soup. Sheep

meat, mutton offal and soup cooked with seasoning are very simple. Villagers crouched together around the towel of lamb belly, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

11. Xi' an: Cold donkey meat

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on, and there is a folk saying that "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in

Guanzhong Donkeys, which are famous all over the country. 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 < P >. 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. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan

. The braised pork here is Wuhua Restaurant. The five-story and three-flower belly meat is steamed with rock sugar octagonal cinnamon and then fried

in a pot with lobster sauce, which is very exquisite and complicated. The cooked Maojia braised pork is golden and shiny, fat but not greasy, < P > very fragrant and delicious.

13. Guangzhou: Old fire soup

Making soup is a compulsory course for housewives in Guangzhou. There's no one in Guangzhou who doesn't like soup. No matter whether it's cooked at home or sold in restaurants, Guangzhou's old fire soup has only one purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils, < P > Red beans reduce the fire, and stewed chicken with American ginseng in winter removes the cold. If you have just arrived in Guangzhou, the taxi driver will tell you:

The water here is very hot, and pimples will grow on your face. You need soup and herbal tea.