Hello, I'm Cijun, a proper foodie, no, no, no, a food lover! Although I can't say that there are so many top ten foods in my heart, sugar cane has always been on my mind since I was a child. Do you like sugar cane?

Actually, sugar cane is not a product of our north, but before and after the Spring Festival, there will be a large number of people buying sugar cane in our market. Whenever I see it, I will buy one properly. I can't say how much I like it, but I feel used to it.

That has to start from my childhood. Before the Spring Festival, I would go to the market with my mother to buy vegetables for the Spring Festival. Because decades ago, we were only willing to buy some fresh vegetables for the Spring Festival in the north, and we could only eat some Chinese cabbage, potatoes and radishes at ordinary times. The weather in the north is cold, and fresh vegetables are too scarce and expensive. Of course, going shopping with my mother is also our happiest moment, because my mother will buy me half a cane, and I can only eat half of it, because the other half is for my brother. Shopping with my mother, eating delicious sugar cane, sweet, so happy!

1, roast duck

2, braised chicken in Dezhou

3, Farewell My Concubine

4, sea cucumber fried with scallion

5, steamed Portunus

6, grilled steak

7, Spanish mackerel balls (dumplings)

8, fried chicken in Yimeng <

1. Lanzhou Lamian Noodles, Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, is one of the "Top Ten Noodles in China" and a flavor snack in Lanzhou, Gansu Province. With its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang), it has won favorable comments from customers at home and all over the world. And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

2. Beijing Roast Duck, a famous Beijing dish with world reputation, originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, which was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.

3. Shanghai glutinous rice ball, which is a classic local snacks in the south of the Yangtze River. The traditional breakfast of old Shanghainese can be seen in some stalls in Ningbo and Shanghai. The glutinous rice is rolled into a thin piece of bread, with mustard tuber on it and a fried dough stick, and rolled into a dumpling. In this way, the pure Shanghai glutinous rice dumpling is completed.

4. Chongqing hot and sour powder. Chongqing hot and sour powder is a local traditional snack widely circulated in Chongqing, and it has always been one of Chongqing people's favorites. The main powder made by hand is mainly made of sweet potato and pea starch, and then it is leaked by farmers by traditional hand. Local snacks, Chongqing, which is deeply loved by the people all over the country, is full of hot and sour taste, spicy and appetizing aroma.

5. Regan Noodles and Regan Noodles in Wuhan are one of the top ten noodles in China and one of the most famous snacks in Wuhan, Hubei Province. There are many ways to make them. Oil, salt, sesame paste, salad oil, sesame oil, chives, garlic seeds, bittern juice and soy sauce are used as auxiliary materials. Its color is yellow, oily and delicious. Because of its high calorie, it can also be used as a staple food to nourish breakfast and supplement the energy needed by the body.

6. Ningbo Tangyuan, one of the famous special snacks in Ningbo, Zhejiang Province, is also one of the representative snacks in China. It is a custom in Spring Festival and Lantern Festival. It has a long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, that is, black sesame seeds, pig fat oil and a little white sugar were used as fillings, and glutinous rice flour was rubbed into balls outside. After being cooked, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from most people in China, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival.

7. Guilin rice noodles, a traditional snack with a long history in Guilin, Guangxi. It is famous for its unique flavor. Its workmanship is exquisite. First, the good early indica rice is ground into pulp, bagged, filtered and dried, stuffed into powder balls, cooked and pressed into round roots or sheets. Round rice noodles, flaky rice noodles, and rice noodles are characterized by white, tender, soft and refreshing. It can be eaten in a variety of ways. The production of brine is the most important, and its technology is different from family to family. It is roughly made of pig, beef bone, Siraitia grosvenorii and various seasonings, and it has a strong flavor. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder, and shoulder rice powder.

8, Ningxia hand-grabbed mutton, Ningxia hand-grabbed mutton is a Ningxia dish, the main raw materials are mutton, pepper and so on.

9, Xi' an mutton paomo, mutton paomo is a flavor food in Shaanxi, especially in Xi' an. It is well-cooked, the ingredients are heavy and mellow, the rotten meat soup is thick, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating. Because it warms the stomach and resists hunger, it is always loved by people of all ethnic groups in Xi 'an and northwest China, and foreign guests come to Shaanxi to try it first to satisfy their appetite. Since the founding of New China, especially in recent years, it has been used to entertain international friends, and it has also been well received. Mutton bread in soup has become the "general representative" of Shaanxi famous food.

1. Hulatang, also known as Hulatang, is a well-known snack in the Central Plains. It originated in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province and Beiwudu Town, Wuyang County, Luohe City. It is a common traditional soup in northern China. The main production materials of Hu spicy soup are Hu spicy soup, pepper, pepper, cooked sheep (beef) meat, sheep bone broth, gluten, flour, vermicelli, day lily, fungus and so on.

Fried steak, Beijing roast duck, steamed hairy crabs, braised sea cucumbers, braised flat fish, shredded pork in Beijing sauce, three fresh dumplings, steamed lobster, steamed Pipi shrimp, Dongpo meat, stewed mutton and fish head cakes.

Hello, I'm glad to answer your question.

My top ten favorite foods have their own flavors.

1 Shanxi oily meat is one of the representative dishes in Shanxi. Pacify the cabbage with oily meat, the old Taiyuan with oily meat, the side dishes are magnolia slices, fungus, etc., and then pour it with Shanxi mature vinegar. The color is golden, the meat is soft and tender, and the vinegar is thick. It is also good to match with rice and fried noodles with oily meat!

2 oat noodle, a unique coarse cereal food in Shanxi, is mixed with mutton, tomato and vinegar, which makes oat noodle tasty and low in sugar, and is suitable for all ages.

3 Henan braised dishes are traditional dishes in Henan. The dishes are rich and varied. The side dishes are generally beans, meatballs, red tofu, white tofu, unique sweet potato vermicelli, garlic moss, cabbage, etc. The most delicious is the large pieces of roasted meat, which is fat but not greasy.

4 Sichuan classic dish boiled pork slices, which are not oily but boiled, have stronger taste and tender meat, so tenderloin is the best choice. Side dishes include bean sprouts, lettuce, etc. From the standard red oil of watercress, the meat slices and side dishes are cooked, which are salty, fragrant, hemp, spicy and fresh, and then poured with hot oil.

5 beef noodles and beef offal noodles eaten in Xiangyang, Hubei Province on business trip. It is the favorite food of Xiangyang people. Eating a bowl of beef noodles and drinking a cup of soy milk in the morning is particularly comfortable! Beef noodles, chewy, with bean sprouts, salty, spicy and delicious!

6 The unique bowl balls in Shanxi, the coarse-grain food made by buckwheat, and the flavor snacks popular in the streets and lanes of Shanxi, with special spicy and poor pepper oil, vinegar, halogen and so on, have a strong taste and endless aftertaste.

7 Shaanxi pulled noodles, including wide and long noodles as wide as a belt, "biang biang noodles", oil-sprinkled noodles, a bowl of noodles in Qinchuan, 8 Li, a bowl of noodles with 3, dumplings, bigger than the head, and more fragrant than the meat, are all compliments to it, and it is also one of the eight monsters in Shaanxi.

8 how can the favorite food be without braised pork? It is a popular food that everyone loves, which is fat but not greasy, melts in the mouth, and the pork belly with three fats and two meats is the raw material, which is delicious after slow stew. Famous dishes include braised pork with plum vegetables and Dongpo meat.

9 Hot pot, clear soup pot, mushroom soup pot, rich and spicy pot bottom, etc., rich and varied dishes, sesame sauce, oil dish, mixed dip, taste different flavors, light, spicy, fresh and fragrant, etc.

1 jiaozi, beef stuffing, celery stuffing, cabbage pork, mutton stuffing, etc. It is a delicious food that every household eats, with thin skin and many fillings, rich kinds of ingredients, nutrition and delicious!

There are many kinds of food, and I personally like the top ten.

Everyone has his own delicious food, which varies according to the regional eating habits and personal tastes. Most southerners can't get used to Chongqing's delicious spicy hot pot. Many northerners can't enjoy Guangzhou's delicious morning tea. Guizhou's cow dung hot pot is an ingredient for entertaining guests, but I believe most people in the country can't accept it.

my personal favorite food, I'd like to share with you

a roast leg of lamb

two Beijing roast ducks

three spicy and hot fish

four hairy blood vessels

five crispy roast goose

six white-cut chicken (bucket chicken)

seven-handed tearing of Panlong eel

eight Chongqing hotpot

nine braised dishes. The following rankings are purely personal.

first favorite: sweet and sour chops made by mom. Because I like sweets, my family is more accommodating to me, and everything I do is according to my taste. The small rows of sweet and sour are red in color, which makes them have an appetite, sweet and sour in taste, full of color, fragrance and taste, and they love it.

ingredients required for sweet and sour pork chops: pork chops (refined pork chops), crystal sugar, white vinegar, soy sauce, onion, ginger,

production method: chop the pork chops into small pieces, wash them, put them in a pot with cold water, add cooking wine, onion and ginger slices to remove the fishy smell, boil the water to skim off the floating foam, and then blanch them for later use. Boil the appropriate amount of rock sugar in the pan with low fire, and boil the ice until it is saccharified. When the sugar color is boiled, add the ribs, stir-fry them and color them (be careful to turn them into shredded ribs). Add ginger slices and onion slices, stir-fry them twice with water, and stew the ribs for 3-4 minutes until they are cooked (the bones can be easily deboned, and the meat is soft and rotten). Add white vinegar, salt, chicken essence and soy sauce to taste, and simmer on high fire.

second only: oil-sprinkled noodles, which have been eaten for many times and have no taste I want, and the reason is that they are not authentic. Why don't you do it yourself?

ingredients: high-gluten flour, salt, bean sprouts, oil wheat vegetables, chopped green onion, minced garlic, and Chili noodles (if you are in trouble, you can buy the noodles directly, and they are all bad in the market, which makes them taste bad)

Practice: prepare flour and mix with proper amount of salt and water first. Do three lights, face light, basin light and hand light. Drop a few drops of oil on the dough and spread it evenly by hand. Cover it with plastic wrap and wake up for half an hour. After waking up, take it out and rub it a few times. Always sprinkle flour to prevent your hands from touching the panel. Roll the dough flat with a rolling pin, and master the thickness of the dough yourself. After rolling, roll it up with a rolling pin and take it away. When the cutting surface is slightly wider, you will start to use the hand-pulled stunt. Just pull it. Boil the noodles with water, boil the bean sprouts and oil wheat vegetables with water, put them at the bottom of the bowl, take out the cooked noodles and put them on the hot dishes, add appropriate amount of salt, chopped green onion, minced garlic, Chili noodles and cooked sesame seeds and mix well.

third place: homemade potato chips (simple and convenient, more delicious than supermarkets): peeled potatoes, washed and sliced, washed twice, and washed off excess starch. Blanch the water until it is transparent, remove the cold water (so it is not easy to paste), and then remove it and use kitchen paper to absorb excess water. Heat the oil in the pot, add the potato chips at 5% heat, and slowly fry them over low heat to make them evenly heated. Deep-fried until the surface is golden and crisp, you can take out the oil control, and finally dip it in ketchup, sugar, salt or barbecue powder according to your personal taste.

fourth place: chili marongli fish (spicy and delicious, with smooth and spineless meat): ingredients: longlongli fish, shredded ginger, starch, pepper, shredded onion, minced garlic, millet pepper and coriander

Practice: after the longli fish is naturally thawed, cut into pieces, add cooking wine, shredded ginger, salt, starch and pepper, grab and marinate for 2 minutes.

boil a pot of water, then add the salted arowana, cook it and take it out. Prepare a plate with shredded onion, minced garlic, millet pepper, pepper granules, pepper granules, Chili powder, pepper segments, a tablespoon of sesame seeds, a tablespoon of sugar and a spoonful of soy sauce. Stir-fry Zanthoxylum bungeanum seeds in a cold pot with cold oil and pour them on the dish. Mix well and sprinkle on Longli fish, then pour hot oil twice and sprinkle with coriander.

fifth place: braised chicken (many shops, few authentic ones): ingredients: a drumstick, a potato, one green pepper, five mushrooms, onions, ginger and garlic.

practice: chop a chicken leg into small pieces, wash it twice with clear water, and add cooking wine, onion and ginger slices to remove the fishy smell. Take it out for later use. Cut mushrooms with a cross knife, cut green peppers into pieces, peel potatoes, wash and cut into pieces. Mix a bowl of sauce to avoid being in a hurry. Pour the soy sauce, oil consumption and soybean sauce into the seasoning bowl and mix well. Stir-fry the rock sugar with low fire when the oil is hot, stir-fry the chicken and color it, pour in the sauce, stir-fry the ginger and garlic slices, and pour in the water without ingredients. Add mushrooms, potatoes, salt and chicken essence into the pot to season and collect juice. Finally, add the green and red peppers, stir fry, and sprinkle with coriander.

sixth place: catfish and eggplant (I won't introduce them one by one below, so you can leave a message below if you want to know how to do it)

seventh place: spicy boiled fish

eighth place: spring cake

ninth place: street snack roasted cold noodles

tenth place: roasted small potatoes

The above are the top ten delicacies in my mind, regardless of the degree of love below five.

hello, I am the mother of Komori, with a spoon in my loving mother's hand.

The top ten delicacies in my mind are:

1. Hot and sour potato shreds

2. Changsha stinky tofu

3. Dezhou smoked chicken

4. Fried cakes

5. Baked

6. Hot and sour powder Guo Kui

7.

As a person who likes eating delicious food and cooking, I would like to share with you the top ten delicious foods, which are basically home-cooked dishes. Personally, I think they are delicious. However, there are too many delicious foods in China, and maybe something better will be updated one day.

1. Sweet and sour spareribs, I like dad's cooking very much since I was a child.