No matter where you are now, when you are walking in a strange city, you always want to eat. Let’s take a look at the famous food in each place.

1. Suzhou: Grilled crucian carp with green onions. Suzhou people love to eat fish, but they are picky. Some people don’t eat carp, and some don’t eat silver carp. Only crucian carp is a food that I have never heard of being tabooed by some people. Children in Suzhou have learned to say the phrase "fresh food"

, it must be when eating crucian carp.

The dish of grilled crucian carp with green onion highlights the deliciousness of crucian carp.

On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed.

Although I don’t understand why this is called “grilled with green onions,” this is always the first place where people eat chopsticks.

2. Wuxi: No one eats Wuxi Beggar’s Chicken with meat and bones. The meat and bones are very popular.

Wuxi people like to eat sour and sweet things. The taste of meat bones reminds people of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sour and sweet, and even the bones are crisp enough to bite.

Meat bones were vacuum-packed several years ago, and it was common for people at train stations to carry eight or ten boxes of them onto the train.

3. Yangzhou: Stewed Crab Meal and Lion Head Yangzhou people have unchangeable preferences for their own dishes and tastes.

When Cantonese cuisine became popular, Yangzhou people also ate morning tea, but everything from snacks to eating methods were authentic Weiyang style. While eating, he commented: "We have had morning tea in Yangzhou for a long time." Braised crab meat and lion's head are said to have been around for nearly a thousand years.

It’s history, but I still never get tired of it.

The so-called "lion head" is big in Yangzhou dialect?

Meat, in Mandarin, is just big meat, but the meat also contains crab meat, crab roe, and seasonings. It is topped with green cabbage hearts and stewed in a basket.

In the words of Yangzhou people: "The pork is fat and tender, the crab meat is fragrant, and the cabbage heart is crispy and must be scooped with a spoon. After eating, the fragrance fills the mouth and leaves the teeth and cheeks fragrant, making people unforgettable for a long time." 4; Hunan Fish Head with Chopped Peppers

Wash the fat fish head, chop it open, sprinkle a small amount of vegetable oil, cooking wine, and shredded ginger on the fish head, add Hunan chopped pepper evenly, put it in the steamer, steam over high heat for 10 minutes, take it out of the pot, sprinkle with chopped green onion, sour,

Spicy, fresh and smooth, especially this spicy one, it makes you enjoy the spicy food. You can taste the freshness of the fish, especially when the juice from the chopped pepper seeps into the fish head, it is simply wonderful 5; Cantonese snacks can be divided into 6

Category: oil products, that is, fried snacks, which are made of rice, noodles and other cereals as raw materials, with different flavors; cakes, which are mainly rice and noodles, followed by other cereals, are steamed until cooked, and can be divided into fermented and unfermented ones.

There are two major categories of fermentation; flour and flour foods, which are made from rice and flour and are mostly cooked.

Porridge has many names, most of which are named after the ingredients used, and some are also named after the flavor and characteristics of the porridge; desserts refer to various types of sweet snacks, excluding noodles and cakes, with ingredients other than eggs,

In addition to milk, most of them are roots, stems, stalks, flowers, fruits, kernels, etc. of plants; omnivores include anyone who does not fall into the above categories. They are named because they use a variety of ingredients. They are famous for their low price and diverse flavors.

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Introduction to Cantonese snacks: crispy lotus paste buns, Ejie powdered fruit, water chestnut cake, Lunjiao cake, honeycomb taro wedges, crab roe soup dumplings, thin-skinned shrimp dumplings, dry steamed siomai, Shahe noodles, lotus leaf rice, and Ji Di porridge

, Tingzi porridge.

6. 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.

Harbin people say: If friends from other places do not like to eat Western food and Northeastern cuisine, 7. Zhanjiang: Local Chicken Zhanjiang was formerly known as "Zhouwan". It is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the Cantonese and Western cuisines and pays attention to refined coarse ingredients.

, authentic.

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. This kind of chicken has strong fiber and can easily accumulate nutrients.