What do international students miss most when they go abroad alone? Apart from their family, it’s probably just food.

Recently, CNN selected the top ten delicacies that make Chinese people most nostalgic.

Which delicacies are on the list?

Everyone, go and have a look!

Lanzhou Ramen In the vast northwest of China, Lanzhou Ramen is the most iconic delicacy.

From the semi-open kitchen window, you can see the masterful ramen chef at work.

A small piece of dough was kneaded in his hands, then stretched repeatedly, and finally put into the pot with a bang on the chopping board. Holding a bowl of noodles with one clear, two white, three red, four green and five yellow, he felt like he was back home.

Ranking list, brand ranking list White-cut chicken In China, people often think that chicken with bones is the most delicious.

White chopped chicken is a typical dish.

The three-yellow chicken is cooked without seasoning, golden in color, with crispy skin and tender meat. Served with shrimp and soy sauce, you will never get tired of eating it.

The meat is delicious, but the most delicious thing is actually the bones. When paired with the sauce, it creates a unique flavor.

Spicy Crayfish Ranking, Brand Ranking In about the past 10 years, crayfish has taken China by storm.

Crayfish are found in almost every city, and the Crayfish Nocturne has become a ritual from spring until early autumn.

To eat spicy crayfish, you don’t need chopsticks at all, just get started.

Street Grill China's most memorable meals aren't found in Michelin-starred restaurants.

They eat food that stimulates their taste buds in the noisy and crowded streets of Guijie Street in Beijing, Yunnan South Road in Shanghai, and Mingwa Lang in Nanjing. Gourmets can taste a variety of fresh barbecue.

Eating barbecue on the streets of China, every bite is a combination of delicious food and the unique street style of this country.

In China, in addition to Sichuan's spicy hot pot and Guangdong's nourishing hot pot, mutton-shabu-shabu is very popular in the cold north.

Lamb-shabu-shabu has been popular since the Qing Dynasty. It is done in a copper pot over charcoal fire. Put a slice of mutton in the pot, toss it until it is cooked, and dip it in sesame sauce, which is satisfying.

Pickled fresh food is the most popular hometown dish in the Yangtze River Delta region. The most delicious pickled fresh food is not found in restaurants, but in mom's kitchen.

Pickled fresh food is a seasonal delicacy. Fresh bamboo shoots in early spring and bacon prepared in winter are added to the soup base and served with louver knots and simmered slowly over low heat. No salt or MSG is needed. A pot of thick soup is filled with wonderful freshness.

Fragrant, this kind of smell is really hard to find in foreign countries.

Candied haws on sugar haws This is an iconic snack in northern winter.

There are many candied haws on the wooden shelves. The bright red hawthorns are wrapped in transparent sugar coating, crystal clear. When you eat one in your mouth, you will feel a mixture of sour and sweet.

Stinky tofu, a fermented soy product that smells bad but tastes delicious, is especially popular in Hunan, Shaoxing, Zhejiang, and Taiwan, China.

The recipe for stinky tofu varies from place to place, but it's absolutely to die for.

Despite its sharp taste, stinky tofu is crispy on the outside and tender on the inside. It has its own taste when dipped in chili sauce, soy sauce, sesame oil and even kimchi.

As soon as autumn and winter arrive, huge iron pots are set up on the streets. The chefs wave their arms and stir-fry the chestnuts in the black sand back and forth in the iron pots.

The roasted chestnuts are shiny, sweet and waxy. Holding a bag of sugar-roasted chestnuts in the winter, just smelling the steaming sweetness will make people salivate.

Duck Blood Vermicelli Soup Along the Qinhuai River, gourmets eat a wide variety of ducks, from salted duck to sweet-scented osmanthus duck. The most popular one is a bowl of duck blood vermicelli soup.

The vermicelli is served with duck blood, duck intestines, and duck liver. Add tofu, ginger juice, and pickled mustard and put it into a large soup bowl. Finally, sprinkle with chopped green onions, coriander, and pepper and stir gently. The aroma is fragrant.

Three meals a day, Nanjing people eat duck blood and vermicelli soup almost every day.

Boiled bullfrog Boiled bullfrog is a specialty of Sichuan cuisine, and boiled bullfrog is a popular delicacy among the general public.

Wash the bullfrog, peel it and chop it into pieces, then marinate and stir-fry it with chili peppers, pickled peppers, Sichuan peppercorns, watercress, etc., and then cook it until it is served to the table. The soup is still bubbling; everyone gathers around the large bowl of water to boil the bullfrog.

Served with fragrant rice, it is overflowing with spicy food and stimulates people's taste nerves.

Harbin Red Sausage Harbin Red Sausage is a very popular cold cut sausage.

People buy them from delicatessens and eat them on their own, with bread or with vegetables. This kind of red sausage native to Lithuania has a texture that is more tender than sausages, firmer than American hot dog sausages, and better than British hot dog sausages.

The sausage was drier.

Guilin Rice Noodles Guilin’s landscapes are among the best in the world, but Guilin is not just about heavenly scenery.

The refreshing rice noodles are paired with special sour bamboo shoots and sour beans, and are served with fried peanuts or minced garlic, chopped green onion, coriander, and chili.

There are rice noodle shops everywhere in Guilin.

Some people like it dry, and some people like soup noodles. The meat added is also different. Each dish has a different taste when you eat it carefully.

Shanghai Hairy Crabs For Shanghainese, it would be impossible to live a good life without a meal of hairy crabs during the golden autumn season.

Every autumn, plump hairy crabs are delivered to home kitchens, street restaurants and luxury hotels in batches.