Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge.

Tianjin's Bayi cuisine, Goubuli steamed stuffed bun, fried cake with ears, sticky boiled fish, wooden stick fruit, Guifaxiang big twist and spiced donkey meat.

The shackles of Taiyuan, Daoxiao Noodles, and films.

Xi 'an's beef and mutton paomo, Ganzhou's Guo Kui, Lanzhou's Lamian Noodles and Guo Kui.

Roasted mutton, roasted naan and pilaf in Xinjiang.

Shandong pancakes.

Jiangsu steamed dumplings with scallion oil, glutinous rice balls, diced buns and crab roe.

Zhejiang Crispy Cake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Eight-treasure Rice.

Laba porridge, rescue, Huizhou cake, Anhui bean skin rice.

Fujian oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste.

Taiwan Province Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried piles and bamboo rice in Hainan.

Henan jujube guokui, sugar cake, egg package, blood tea, shredded chicken roll.

Hubei Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.

Hunan new rice, brain rolls, rice noodles, turtle mutton soup, fire attack stinky tofu.

Guangdong's egg cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong's moon cakes, crispy lotus seed buns, prickly steamed buns, vermicelli, thin-skinned shrimp dumplings and the first porridge, Yu Tu dumplings, dry steamed crab roe steamed dumplings, etc.

Guangxi brown meat, Guilin horse meat rice noodles, fried Mi Chong.

Sichuan egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Deng Ying beef, steamed noodles beef.

Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves in Guizhou.

Braised beef in Yunnan, bait pieces, rice noodles crossing the bridge, etc.

In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture.

Beijing famous snack

Fermented beverage made of ground beans.

Mung beans are processed through 9 processes, including screening, elutriation, soaking, grinding, pulping, fermentation, powder filtration, precipitation and boiling. The color is grayish green, the juice is rich and mellow, and it tastes sour and slightly sweet. It is wise to eat hot food. Sliced spicy kimchi produced in Jing Zuo is eaten with sesame seed cake and beer. It has a production history of more than one thousand years.

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Xiaowotou

Steamed corn flour, soybean, sugar and osmanthus fragrans. Golden color, shaped like a pagoda, small and exquisite, sweet and delicate, 500 grams of noodles can be made into 100 steamed buns.

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Kidney Bean Rolls

Kidney beans are made by grinding, boiling, pasting, stuffing rolling and cutting. There are sesame candy stuffing, bean paste stuffing or mandarin duck stuffing with gold cakes. Melt at the entrance. In the early Qing dynasty, it appeared among the people, and it became imperial food in the late Qing dynasty.

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Minced pork sesame seed cake

Bake with a hollow charcoal fire. When eating, cut the sesame seed cake into small mouths, take out the noodles and add the hot minced meat. Crispy outside and tender inside, with rich fragrance.

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Cooked lamb belly or pork belly

Cut fresh mutton tripe or beef tripe into strips or slices according to different parts, fry them in boiling water, and dip them in sesame sauce, soy sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. Fresh and crisp, mellow but not greasy.

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deep-fried dough stick

Can be meat and vegetarian. The fried pimples are dark yellow in color, with green vegetables, yellow and green, soft and tough, and mellow. It has a production history of more than 60 years.

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Rolling donkeys, Beijing snacks

That is, bean powder cake, because it used to sell fried dried soybeans, which were sprinkled on the cake when it was cut, just like the loess raised when the donkey rolled on the spot, hence the name. There are two kinds. One is to dip steamed glutinous rice dough in fried soybean powder, roll it into pieces, roll it into bean stuffing, cut it into small pieces, and sprinkle sugar on it to eat; The other is to mix brown sugar with cooked soybeans, roll them in steamed yellow rice balls, cut them into pieces, and pour brown sugar water on them to eat.

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Centripetal

Fried food. Pay attention to the proportion of salt, alkali and alum when kneading noodles, and control the oil temperature when frying until the color is dark yellow and shiny.

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Shumai

The skin of steamed dumplings in Beijing is as thin as paper, surrounded by wrinkled lace skin, the stuffing is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, there are also steamed dumplings with crab meat and jade, which change with the seasons. Generally, pork is the main ingredient, with Chinese cabbage, leek, fennel, pumpkin, green onion, zucchini and so on. It's made by a restaurant in the capital.

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Imitation pea yellow

Beans are ground, boiled, fried in sugar, coagulated and cut into pieces. Orange color, delicate and sweet, cool and delicious. It was originally made for Qing Palace Restaurant.

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Steamed cake/steamed bread with sweet stuffing made of glutinous rice

Soak glutinous rice thoroughly, steam, mash, air-cool, divide, and wrap sesame seeds, walnuts, melon seeds, green plums, golden cakes, sugar and other fillings. Soft and elastic, crisp and sweet, cool and delicious. It was made in the Yuan Dynasty.

Confucius Temple Qinhuai snacks, Shanghai Chenghuang Temple snacks, Suzhou Xuanmiaoguan snacks, Hunan Changsha fireworks snacks are also called the four major snacks in China.

Sichuan snacks, the practice of the third gun

Three-shot glutinous rice is soft, sweet and delicious.

Materials:

Glutinous rice 1000g, brown sugar 150g, sesame 50g and soybean 250g. Methods: 1. Wash the glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle water 1-2 times in the middle, then steam it, turn it out and pour it into a wooden bucket, mix it with appropriate amount of boiling water, cover it, and mash it with a wooden stick (or stick).

2. Boil 300 grams of brown sugar into sugar juice in clear water. Stir-fry sesame and soybean respectively and grind into fine powder.

3. Divide the cake into 10 parts, and then divide each part into 3 pieces, that is, throw it on the wooden plate for three times by hand, make three turns and then bounce it into a dustpan filled with soybeans, so that each piece is evenly coated with soybeans, then pour sugar juice and sprinkle sesame noodles.