Taiyuan: Over-oiled Pork Taiyuan’s restaurants are dominated by Cantonese, Sichuan, Beijing, and Shandong cuisines. The local cuisines that are named after them seem to be just pastries and snacks.

Guoyourou is also a bit like a snack, but it is a popular traditional local dish.

Choose high-quality meat, cut it into thin slices, dip the outside in a thin layer of egg gravy, simmer it in oil, take it out, and stir-fry it. Any restaurant can make it, and the taste will be the same.

Although the name is suspicious, the taste is fragrant but not greasy, so it’s worth a try.

Xuzhou: Sha Soup The characteristics of Xuzhou cuisine are dark, sticky, and spicy, because they love to put soy sauce, love to use starch, and love to show their preference for spicy food.

There is a soup made with wheat kernels, shredded chicken, shredded kelp, and shredded bamboo shoots. It tastes so delicious that people often eat two bowls in a row.

But the various ingredients are still mixed together, so that the soup becomes a veritable porridge.

Sha soup is actually a question - "What soup?" Because I tasted it but didn't like it, I still can't leave Xuzhou.

Tengchong: The so-called "Dajiujia" refers to fried bait cubes. This allusion is nothing more than that in the early Qing Dynasty, Wu Sangui led the Qing army to attack Kunming. The small court of Emperor Yongli of the Ming Dynasty fled all the way to Tengchong. When they were unbearably hungry, the locals fired a piece of bait.

The bait cubes are served.

The emperor even praised: "Fried Bait Kuais saved my life." The name of Fried Bait Kuais was changed.

The bait produced in Tengchong is thin and waxy, white in color and has ribs. Cut it into diamond-shaped slices, add fresh pork slices, ham slices, pickled cabbage, green onion segments, spinach segments, diced tomatoes, spicy spicy seeds, eggs, etc. and stir-fry until fragrant, and add a small amount of broth.

Simmer until tender, season with sauce, and finally serve with a bowl of sour soup.

Today in Yunnan, where tourism is a pillar industry, dishes with allusions and origins are naturally popular, and rice with sour soup is refreshing, appetizing and good for digestion, so "Dajiujia" has established itself as a popular children's dish.

Jinan: Kongfu Diguo Yijue Kongfu Diguo Yijue is similar in shape but different in nature to Guangzhou Gejie Pot. Its ingredients are very simple - barbacoa, radish, tofu, green pepper, green onion, and the cake is made of cornmeal.

The yellow color is delightful.

When eating, put the fish on a round and flat pancake, and serve it with old tofu and radish rings. No dipping is required, but the little bit of soup that seeps out is a delicacy in the world.

A little salty, a little spicy, and there is an unknown feeling lingering on the tongue. When the weather is cold, eating it warms the heart.

Tianjin: Donkey Rolling Donkey Rolling is one of the traditional snacks in old Beijing and Tianjin. The finished product has three distinct colors of yellow, white and red, which is really beautiful.

Because the soybean noodles sprinkled in the final production process are like the loess thrown up by wild donkeys rolling around in the suburbs of old Beijing, hence the name "Donkey Rolling" Tainan: Coffin Board Coffin Board is a well-known local specialty in Tainan.

The name of the dish alone makes people feel very special. In fact, the coffin board is just a hollow in the middle of the toast, filled with chicken, chicken liver, shrimp, carrots, potatoes, milk and other ingredients, and then covered with toast. This snack

It needs to be eaten in hot pieces.

The food in Taiwan is in the same vein as the food in the mainland, but it also has its own local characteristics.

In Taiwan, there are all kinds of restaurants, and the most distinctive ones are the snacks, which are very popular with the local people and attract countless tourists from all over the world to taste them.

Coffin Board Coffin Board is a well-known local specialty food in Tainan. The name of the dish alone makes people feel very special. In fact, Coffin Board is just hollowing out the middle of toast and stuffing it with chicken, chicken liver, shrimp, carrots, potatoes, milk, etc.

Add the ingredients and cover it with toast. This snack needs to be eaten hot and in pieces.

The food in Taiwan is in the same vein as the food in the mainland, but it also has its own local characteristics.

In Taiwan, there are all kinds of restaurants, and the most distinctive ones are the snacks, which are very popular with the local people and attract countless tourists from all over the world to taste them.

Tempura The sweet and spicy or tempura in Taiwan is somewhat different from the traditional Japanese tempura. It mainly uses hot-fried fish paste mixture and does not coat it with starch paste.

Generally speaking, the way of eating after deep-frying and then boiling it with other ingredients such as radish and pork blood cake is called sweet and spicy, or "Oden". In addition to thin slices, boiled sweet and spicy also comes in thin strips, etc.

style.

As for the fish paste that is directly fried and then topped with sweet and spicy sauce, it is called tempura. It is only available in the form of thin slices. It is also the most famous in Keelung Miaokou Night Market, Taipei Shilin Night Market, Taipei Wannian Building and other places.

Aji Aji is a direct transliteration of the Japanese word "oiled tofu" (youyang) and is one of the famous snacks in Tamsui Town, Taiwan.

Ah Gei's method is to hollow out the middle of the fried tofu, then fill it with marinated sauce or dried meat vermicelli, seal it with fish paste, steam it, and top it with sweet and spicy sauce or other special sauces before eating.

The origin of Ah Gei was invented by Ms. Yang Zhengjinwen in 1965. She originally came up with a special cooking method to avoid wasting leftover ingredients. The founding store is located on Truth Street, Tamsui Town.