Winter delicacies include Henan Hu spicy soup, Nanjing duck blood vermicelli soup, Xinjiang saute spicy chicken, Tibetan butter tea and Chinese hamburger in Xi 'an.

1. Henan Hu spicy soup

Hu spicy soup is a common breakfast in the north. Often seen in street breakfast stalls, it is characterized by strong pepper flavor, salty and spicy, and better flavor with fried dough sticks and oil cakes. At present, it has developed into one of the snacks that everyone in Henan loves and knows.

2. Nanjing duck blood vermicelli soup

Duck blood vermicelli soup, as the name implies, contains duck blood, duck intestines, duck liver and coriander to enhance the flavor, and is made by cooking with excellent duck soup and vermicelli. Sprinkle chopped green onion and coriander before taking out the pot to refresh and enhance the taste. Just out of the pot, the duck blood vermicelli soup is steaming, gently stirred, and the aroma is fragrant. Take it down and warm your body and stomach.

3, Xinjiang saute spicy chicken

Most of the chicken pieces in Xinjiang are pure meat. Nan is full of soup in saute spicy chicken, and it is soft. It tastes best when wrapped in spicy chicken skin, and the more spicy the secret soup is, the more fragrant it is.

4. Tibetan butter tea

Buttered tea is a special drink in China and Tibet. Butter oil is boiled with strong tea, seasoned with a little salt and boiled until it is thick. Generally, it is eaten with Tibetan characteristics. It is an essential prescription for plateau life, which can play a good role in keeping out the cold, and at the same time alleviate altitude sickness, get rid of boredom and resist hunger.

5. Chinese hamburger in Xi 'an

Chinese hamburger, one of the special delicacies in Xi 'an, Shaanxi Province, was selected into the intangible cultural heritage list of Shaanxi Province in 16 years. The invagination is made by carefully marinating old soup. The ingredients are fine and the heat is just right, which makes the meat filling soft, waxy and elastic, but not greasy. The entrance is salty and juicy, and the steamed bun is crispy and tender, with a fragrant lips and teeth.