Beijing: inby, honey twist, Pea Yellow, Aiwowo, Fried Liver with Fried Belly, Bean Juice, Donkey Rolling, Sugar-Coated Berry

Shanghai: Crab Shell Yellow, Nanxiang Steamed Steamed Bread, Shaoxing Chicken Porridge, Tiger Claw, White Chopped Sanhuang Chicken, Drunk Bullacta, Drunken Shrimp and Crab, Soup Poultry Pack, Qiaojiazha

Tianjin: Goubuli steamed stuffed bun, Erduoyan fried cake, small fish with a stick, fruit with a wooden stick, Guifaxiang big twist, spiced donkey meat, roast duck, cut cake, water chestnut soup, siu Shao, sugar fried chestnut, sugar paste, radish sugar, fried belly with water, noodles with gravy, mutton soup, Tianjin steamed stuffed bun (Ergu, Chen Fool, Zhangji, Siping, etc.), and mutton sauce. Spicy chicken, spring chicken, boiled pork slices, old duck soup, fish-flavored shredded pork, pickled pepper and pork intestines, steamed pork with rice flour, boiled white, small noodles, mala Tang, chuanchuanxiang, rabbit head

Taiyuan: Daoxiao Noodles, pulled slices

Xi 'an: beef and mutton paomo and Chinese hamburger, Ganzhou Guokui. Shanxian mutton soup

Jiangsu: roasted with scallion oil, soup buns, three-butyl buns, crab roe steamed dumplings, sugar porridge, cakes from steamed dumplings and Huang Tianyuan, Su-style candy, Su-style candied fruit, duck blood vermicelli soup and duck oil are sold

Zhejiang: shortbread, Chongyang chestnut cake, fresh meat and brown rice, shrimp fried eel noodles, purple rice eight-treasure rice

Anhui Laba porridge, rescue driver, Huizhou cake and bean skin rice

Fujian: oyster cake, hand-grabbed noodles and spiced bound feet. Golden claw rice noodles

Hainan: fried dumplings, bamboo simple rice

Henan: jujube guokui, sugar coke cake, egg bag, blood tea, shredded chicken roll

Hubei: three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake

Hunan: new rice, brain roll, rice noodle, sweet turtle mutton soup, fire palace. Jun 'an Fried Fish Cake, Longjiang Fried Dumpling, Zhaoqing Steamed Dumpling, Guangdong Moon Cake, Crispy Lotus Bun, Fenguo, Thin-skinned Shrimp Dumpling and Dizhou, Yutu Dumpling, Dry Steamed Crab Yellow steamed dumplings, etc.

Guangxi: brown meat, Guilin horse meat rice flour, fried rice vermicelli

Sichuan: egg baked cake, glass steamed dumplings, Dandan Noodles, shredded chicken ⅶ noodles. Lotus Leaf Baba

Yunnan: braised beef, roasted bait, rice noodles crossing the bridge, and steamed chicken

Macao: egg roll, phoenix roll, egg roll, peanut candy, crisp sugar, macao almond cake, lard cake, sweet old lady cake, salty old man cake, walnut crisp, chicken cake, ox ear cake, and salty and crisp. Crispy dumplings, lamb-roasted taro, lamb-roasted sweet potato, rice rolls, sweet potato taro, mashed taro, fruit strip soup, oyster sauce, leek fruit, Chaozhou beef ball, taro cake, pouring and frying, Chaozhou noodle soup, tsaoko, oil rope, Hu Rongquan fishing cake, pig's feet circle, fruit juice, floating sweet potato, glutinous rice ball soup, dried fruit, preserved vegetables and beans. The existing state-owned steamed bun shop on the first floor is a famous flavor pastry.

raw material formula:

refined powder 5kg pork hind leg 5kg ground oil 125g soy sauce 4g cooking wine 15g Jiang Mo 15g monosodium glutamate 55g salt 1g sugar 35g

production method:

1. Twist pork hind leg into stuffing, put it into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it into the stuffing for 5 ~ 6 times, stir it into a filling that is not thin or thick, and finally add a small grinding oil and mix well.

2. pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. Don't pour water into the dough at one time, first add a little water and copy it into flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to change the surface from soft to hard. Then stick your hands in water and make noodles into soft and hard noodles.

3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad the dry flour according to the soft and hard conditions of the flour, repeatedly dish it several times, knead the strips, make it into a flour paste with a weight of 15g, roll it into a thin sheet with a thickness in the middle, wrap it in a stuffing with a weight of 2g, and knead it for 18-21 folds.

4. Put the raw steamed buns into a small cage with a diameter of 32-35cm and steam them with strong fire. The steaming time should not be too long. When steamed buns grow, they are easy to fall off the bottom and run soup. If you want to steam them as you eat them, put them on the table. Serve with balsamic vinegar and garlic cloves.

product features:

the skin is thin and the stuffing is big, and the soup is oily. When the finished product comes out of the cage, it is lifted like a lantern and put down like a chrysanthemum.

first floor steamed stuffed bun

This is a famous first floor steamed stuffed bun in Kaifeng since ancient times, which is characterized by its thin skin and fresh stuffing and belongs to soup-filling buns. The skin is not steamed on fermented noodles, just like dumpling skin, but it is smooth and the filling is fresh and delicate. With mature vinegar, the taste is more unique.

Ma Yuxing's "Bucket Chicken"

Bucket Chicken is a special dish in Kaifeng, which is made of local high-quality hen and simmered with century-old soup. Golden color, fat but not greasy, fresh and crisp. "Ma Yuxing" is a famous traditional food store in Kaifeng, and its full name is "Muslim Ma Yuxing Chicken and Duck Shop". At first, in the third year of Tongzhi in Qing Dynasty (1864), Ma Yongling set up a shop in the southeast of Drum Tower, and bucket chicken was one of its main varieties.

"Ma Yuxing" bucket chicken is round and perfect in shape, light yellow in color, oily and bright, fat but not greasy, salty and tender, slightly fragrant, and has become a must-have dish at Kaifeng reception. Roast chicken was called "fried chicken" in the Northern Song Dynasty. Tang, that is, the meaning of roasting. During the Northern Song Dynasty, there were many famous shops in Tokyo (Kaifeng) that operated fried chicken, competing with each other, and the production technology was extremely high.

Three Fresh Lotus Crisp

Three Fresh Lotus Crisp is a famous traditional cake in Kaifeng, which looks like a budding lotus and tastes fragrant, crisp and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour according to the distribution ratio. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the dough is used to wrap the stuffing into high piles and round blanks. Finally, the stuffing is exposed three times with a knife, and the eggs are peeled and baked in the furnace. After refined processing, Sanxian Lotus Crisp is elegant and lifelike in color and vivid in image. Eating it makes people feel relaxed and happy, and it has a great feeling of swallowing fairy fruit.

spiced rabbit meat

When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well marinated. Generally, rabbits weighing more than 1.5 kg are selected for production. First, cut the rabbit open, peel it to remove its internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, rinse it with boiling water, and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, anise, fennel, Amomum villosum, apple, cardamom, clove, crystal sugar, flour paste and white sugar in proportion, put them in the round hole, add the soup stock, cook them with strong fire for one hour, then cook them with slow fire for one hour, and then take them out after cooling. The finished product is fragrant, has no grassy smell, and is salty, crispy and long-lasting.

set of four treasures in Kaifeng

set of four treasures is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Set of Four Treasures" is absolutely a combination of the four flavors of chicken, duck, pigeon and quail, which are rich, fragrant, fresh and wild. Four whole birds are set in layers, all of which are complete without a bone. Every time a few dishes are served at a banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is displayed in front of the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a fragrant whole chicken comes into view; After the chicken was eaten, the delicious whole pigeon appeared again, and finally a quail with a complete body was revealed in the pigeon's stomach, which was filled with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. The set of four treasures belongs to the yamen school, with exquisite production, exquisite color, flavor and shape, labor-consuming and time-consuming, but the technology is not good enough, and the temperature is not good enough. The most complicated thing is to remove bones and concentrate on them, just like artistic carving. With the neck opening, the bones are removed one by one, and the original shape remains the same. In some places, although the skin is as thin as paper, it still needs to be filled with water. After deboning, the four birds are put on their bodies and legs to become a whole. Set of four treasures was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a "royal meal" for Empress Dowager Cixi. There are more than 3 kinds of famous dishes in the Chen family, and "Set of Four Treasures" is a pearl of them. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.

Baked noodles with carp

"Baked noodles with fish in Kaifeng" is one of the traditional delicacies in Kaifeng, enjoying a long reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, in the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "the dragon looked up", and "the banquet guests ate Longxu Noodles, and the festival ceremony sent noodles". At that time, Longxu Noodles was produced. It's just boiled in water and then baked. Therefore, it is called "baked noodles".

Carp Baked Noodles is a traditional dish in Kaifeng, which is made from two famous dishes: "Fried Fish in Sweet and Sour" and "Baked Longxu Noodles". Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chef in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing this, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then chopsticks were used to cover the fish with "baked noodles", and "carp baked noodles" was passed down as a delicacy. It is characterized by bordeaux color, softness, tenderness and fragrance; Baked noodles are as thin as hair, fluffy and crisp.

Carp baked noodles are strict in material selection and fine in production. It is carp (weighing about one catty) produced from the Yellow River from Heigangkou in Kaifeng to Dongtou in Lankao. This kind of fish is pure, delicious and tender. After preliminary processing, the carp are corrugated on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.

Chrysanthemum Hotpot

Chrysanthemum Hotpot prevailed in the court of the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because the city flower in Kaifeng is chrysanthemum, the source of raw materials is unique. It is mainly fresh fish (there are differences between "four raw" and "eight raw"). Add chicken soup to the hot pot and bring it to a boil. Wash the petals of Chrysanthemum morifolium, tear them into shreds and sprinkle them into the soup. After the fragrance of chrysanthemum permeates into the soup, the raw meat slices and raw chicken slices are cooked in the pot and dipped in the juice, which is fragrant and unique, and is regarded as the top product in the hot pot family.

dajingzao

dajingzao is a traditional famous product of Kaifeng cakes, which is well known. Dajing jujube was called "Polygonum multiflorum" in ancient times. It was made from high-quality glutinous rice, powdered sugar, maltose and vegetable oil through several processes, such as blank-making, frying, pulping and mixing powdered sugar. The finished product is cylindrical, golden yellow, covered with white sugar, full in appearance, moderately expanded, and the internal structure is silk mesh, without cavities and hard hearts. It is crispy and delicious, melts in the mouth and is rich in nutrition. It is a delicious cake suitable for all ages.

Huimian Noodles

There are many medicines that are good for you to use the excellent sheep bone soup with Lycium barbarum and Adenophora adenophora!

double hemp fire

this is a famous snack in Kaifeng. Do more breakfast and supper. Serve with camellia oleifera.

raw material formula: 2.5kg of flour, 1kg of vegetable oil, 5g of barley flour, 5g of sesame seeds, 5g of salt

Production method:

1. Sesame seed preparation: soak sesame seeds in cold water until the skin can be removed by twisting with your fingers, then take out and drain, pound them with a stone mortar or wrap them with a rag and knead them, and remove the skin of sesame seeds to form sesame seeds for later use.

2. Crisp making: set the pot on fire, pour in 6g of oil, heat it to 8% heat, and leave the pot end away from the fire. Add 1.5 kilograms of flour, turn it evenly with a shovel, spread it on a chopping board and let it cool, then add salt and aniseed flour and knead it into crisp dough by hand.

3. dough making: pour another 1kg of flour on the chopping board, scrape a small pit in the middle, put in 4g of vegetable oil and 5ml of water, mix well and knead until smooth.

4. molding: according to the ratio of 4% of the leather surface to 6% of the crispy surface, the crispy surface is covered with leather bread, rolled into long pieces with a thickness of 1 cm, folded along the length and then rolled thin, and repeated for two or three times. Finally rolled into a roll. Break into 5 grams of pills, knead them round one by one, and press them flat by hand. Take another piece of dough as big as jujube, dip it in oil, wrap it in the middle, and roll it with a rolling pin into a round cake with a thicker side and a thinner middle. Brush both sides of the round cake with water and stick sesame seeds. There are more sesame seeds on the front (that is, smooth surface) and less on the back. Do it one by one and put it on the chopping board.

5. Baking: set the seeds on fire, clean them, burn them until they are 7% mature, brush them with a layer of oil, put the back side (the closed side) of the cake down, and bake them on the seeds. Turn over when the bottom is yellow. Brush the oil on the tobacco, and the sesame seed cake will be baked and rotated on the tobacco, and then it will be taken out when it is baked into a uniform golden color. Then put the cake into the furnace to bake. Bake the back first, until the cake is red and yellow.

product features: crisp and fragrant taste.

Sesame wings in the middle

When you come to Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. The fried egg juice is as cool as cicada wings. It is rare to find such a beautiful and delicious dish in Henan cuisine.

mashed sweet potatoes

Anyone who has eaten mashed sweet potatoes in Qixian County will praise the originality of Qixian people. The main raw material of famous mashed sweet potato is our common sweet potato, which is also called "sweet potato", "sweet potato" and "sweet potato" in some places. Its production method is very particular. First, you need to cook the sweet potato, peel off the skin, remove the inner silk, wrap it with clean white cloth, roll it into mud, then pour the white sugar into the pot to turn it into syrup, add sesame oil and sweet potato, and keep stirring to make it look like persimmon red mud. After serving, put diced hawthorn, rose slices, green and red silk and sweet-scented osmanthus sugar in layers. This dish is sweet in taste, refreshing and appetizing, bright in color and rich in nutrition.

peanut cake

Kaifeng is rich in peanuts, and the peanut cake made from peanuts has a unique local characteristics and a long-standing reputation. This product is mainly made of selected peanut kernels, supplemented by white sugar and caramel. It is made by boiling sugar, stirring sugar, padding peanut flour, cutting and shaping with a knife. The finished product is flaky, multi-layered, with fine network and strong porosity; The mouth of the food is crisp, sweet and delicious, and the mouth is self-absorbed, which is popular among the masses.

Taiwan Province Snacks

Taiwan Province bubble tea

Pearl tea takes black tea and green tea as the basic raw materials, and then adds various kinds of honey juice with different tastes and round seasoning called "Pearl". There are two different ways to eat it, cold and hot, which not only quenches your thirst, but also tastes delicious. It is a very convenient and trendy drink. Pearl tea not only pays attention to the taste, but also pays attention to the difference in color sense, which can attract young consumers best. They all make good use of various colors of materials and mix them to produce different visual effects. In addition, another feature of bubble tea is that it sucks the pearls up through a big straw and eats them, giving people a feeling of "QQ" when biting down.

Taiwan Province oyster omelet

Its earliest name is "Fried Food Chasing", which is a traditional dim sum known to the older generation in Anping area of Tainan. It is a cake made by wrapping oyster omelet, pork, mushrooms and other miscellaneous ingredients with sweet potato paste after adding water.

Taiwan Province oyster omelet cooking tips:

Besides fresh oyster omelet, sweet potato powder is another important key to make oyster omelet delicious.