Natural gifts 1. Charcoal-roasted matsutake (manually collected from the forest, no more than 3 days from harvest to entrance, 1,600 yuan per serving) 2. Pan-fried matsutake in butter 3. Braised winter bamboo shoots in oil 4. Liuzhou Sour bamboo shoots 5, soybeans, sour bamboo shoots, small yellow croaker 6, snail noodles 7, Pickled Duxian (half and half winter bamboo shoots and salted pork, stir-fry in a wood pot, add stock and simmer) 8, Nuodeng blood sausage (marinated with Nuodeng salt , dried for a week and can be eaten) 9. Nuodeng ham (cured for 3 years and edible, made from pigs on the Yunnan-Guizhou Plateau and Nuodeng salt) (1) Stir-fry with lettuce, add garlic and red pepper to taste (2) Ham fried rice 10, lotus root clips 11, stewed pork ribs with lotus root (choose thick pork breast bones and cut them into pieces and put them in a casserole, bring to a boil and simmer over low heat for one hour. Cut the lotus roots into sections, first turn to high heat, bring to the boil, and simmer over low heat for half an hour) 12. Fish head cakes (large fish heads are marinated with green onion and ginger, then simmered in stock for 25 minutes, then reduce the juice over high heat) 13. Whole fish feast (14 dishes, including stewed fish, sashimi, and whitebait) , Wuchang fish, fish segments and other dishes) stewed fish (must use Northeastern soybean paste, fathead fish + other fish) 14. Boiled wolf fish 15. Salted mackerel (add sauerkraut, make fish soup) 16. Pan-fried Mackerel (without seasoning) 17. Pond fish braised with garlic 18. The story of cannonball fish and sour bamboo shoot soup 1. Steamed buns with millet noodles 2. Naan 3. Steamed buns 4. Rice 5. Rice noodles 6. Rice noodles (dry fried) Niuhe, stir-fry quickly over even heat) 7. Roujiamo 8. Spinach noodles 9. Trouser belt noodles 10. Slurry noodles 11. Qishan Saozi noodles (locals only eat noodles, not soup) 12. Garlic noodles 13. Fried noodles Sauce noodles 14. Steamed buns (beef and mutton) 15. Lanzhou beef ramen noodles 16. Hot pot noodles (boiled beef and mutton liver soup noodles, the predecessor of ramen) 17. Bamboo noodles (duck egg noodles, moso bamboo rolled dough, A person is riding on bamboo) 18. Wonton noodles (pork bones, earth fish and shrimp roe are boiled for 3 hours to make soup) 19. Longevity noodles 20. Zongzi 21. Fried swimming crab with rice cake 22. Green rice cake (mixed with mugwort) In the rice cake, sprinkle with pine pollen at the end) 23. Inspiration for the transformation of dumplings 1. Carbon-grilled tofu balls (natural fermentation) 2. Soy milk 3. Brick tea 4. Butter 5. Fried rice 6. Milk tea 7. Milk tofu 8. Milk fan (made from milk into a paste, knead into a ball, and press into slices) 9. Roasted lamb back 10. Hairy tofu (Fang Xingyu, Xiuning County, Anhui) Charcoal-grilled hairy tofu dipped in hot sauce 11. Tofu 12. Fried bean curd 13. Shaoxing rice wine (made from rice) , one of the earliest alcoholic drinks in the world, best brewed in winter) 14. Glutinous rice wine (Cheng Jinshun, Xiuning County, Anhui Province) 15. Shaoxing soy sauce and sauce (Renchang Sauce Garden, Anchang County, Ding Guoyun) 16. Shaoxing Anchang cured meat (The most famous sausage) 17. Soybean paste (Wang Yueying, Yilan County, Heilongjiang) 18. Pickled cabbage (ie sauerkraut) (1) Stewed pork with sauerkraut (2) The taste of pickled cabbage dumplings 1. Spicy cabbage (Suihua City, Heilongjiang, Jin Shunji’s parents ) 2. Making cakes 3. Cured meat (Hong Kong Wo Hing Cured Meat Shop, owner Tim is the most famous for his homemade sausages) 4. Claypot rice (semi-new rice 3-9 months after receipt must be served in a clay pot, raw rice Boil the rice, roast it over high heat, then turn it to the charcoal stove to bake slowly) 5. Nan'an Cured Duck, Lychee and Taro Cured Duck Pot 6. Pickled Fish (Long Yijia, Jingzhou County, Hunan Province, fry the glutinous rice, add red pepper, Ginger, kaempferol, wood ginger seeds, salt, grass fish) fried pickled fish (the fire must be low) 7. Bacon (Long Yijia, Jingzhou County, Hunan, smoked and roasted with tea tree or bayberry tree, constantly sprinkled with pine cones and tea shells , orange peel and salt are dissolved with Miao's homemade rice wine and stored in the rice pile in the barn. Before eating, use charcoal fire to roast the skin and wash it with rice washing water) Stir-fried dried radish with bacon 8. Huizhou smelly mandarin fish (Sansi Mandarin fish when the peach blossoms are in full bloom) 9. Laba tofu 10. Stinky tofu 11. Hairy tofu 12. Daobanxiang 13. Jinhua ham (divided into 5 parts: top, middle, fire pupil, fire claw, dripping oil) Honey Sauce fire recipe (choose the one above) stir-fried golden and silver trotters with Chinese tendon and sea cucumber (fire pupil, fire claw or dripping oil and pig trotters stew) 14. Hangzhou sauce duck 15. Wenzhou yellow croaker 16. Ningbo dried bamboo shoots 17. Shaoxing Dried plum vegetables 18. Shanghai sister Wang’s dish: Drunken crab braised in sauce, meat, red braised shrimp, pan-fried pomfret and fish oil, braised crab with spring bamboo shoots and noodles 19. Drunken shrimp 20, scallops 21, shiitake mushrooms 22, seaweed (Lin Renzhuo, Xiapu County, Fujian) 23. Mullet roe (Kouhu Township, Yunlin County, Taiwan) Grilled mullet roe mixed with vegetables and mullet meat 24, salted fish, shrimp paste, shrimp paste, salted shrimp (Zheng Xiang Fish and Shrimp Shop, Tai O, Hong Kong, owner Guo Shaofen, 76 years old, As the older generation gradually goes away, these delicacies are getting farther and farther away from us) Kitchen secrets 1. Highland barley noodles 2. Butter tea (Nixi black pottery, Tashi, Nixi Township, Shangri-La County, Yunnan) 3. Steam pot chicken (Kunming, Yunnan) 4. Village banquet in Shunde, Guangdong (the most famous one made by Ouyang Guangye) Steamed Pork with Pueraria and Jun’an Steamed Pork and Pineapple Spare Ribs 5. Yangzhou Steamed Buns (Yechun Tea House’s steamed buns are famous.

Personally, I think Fuchun Tea House’s steamed buns are equally famous) 6. Big hot dried shredded noodles 7. Fermented glutinous rice flour recipe 8. Purple boiled tiger tail 9. Vegetarian soup 10. Sunflower chopped meat (commonly known as lion’s head) 11. Snowflake anchovy 12. Imitation leopard Fetus 13, Wensi tofu 14, Jianzhen vegetarian duck 15, Fish-flavored shredded pork 16, Yangzhou fried rice 17, Fried stinky tofu 18, Goldfish and lotus 19, Golden shrimp balls 20, Braised sea cucumber with green onion 21, Salted duck egg (Liang Zigeng) Production) 22. New style hairy crabs (Liang Zigeng) 23. Yunwu Yuanyang and Longjing shrimps (Liang Zigeng) 24. New version of West Lake vinegar fish (Liang Zigeng, Ye Baorong) 25. Seal the meat filling in the grapefruit skin with egg liquid, fry first and then simmer , add milk (Hong Kong, Li Xianyou) 26. Pipa meat (cooked in black pottery) The blend of five flavors 1. Candied scallion pancakes (Yuanyu Candied Onion Pancakes, Suzhou Street, Dahao Ancient City, Guangdong, Ahong) 2. Smoked duck (Guangdongxia Shanzhou Lake Duck Preserved Restaurant, Ah Zhi) 3. Liangxi crispy eel (Wuxi, Jiangsu) 4. Open-faced steamed buns with crab (Wuxi) 5. Hand-pushed wontons (Wuxi) 6. Sauce spareribs (Wuxi, Sanfengqiao is the best) Famous) 7. Stuffed bitter melon 8. Tangerine peel (Xinhui, Jiangmen City, Guangdong) Tangerine peel duck (Chen Shengji, Chen Guanglin, Coloane, Macau) 9. Salt (Liu Yingwu, Huidong County, Guangdong) 10. Salt-baked chicken (Ye Qiaojian, Guangdong) 11. Shanxi mature vinegar 12. Zhenjiang balsamic vinegar 13. Crab roe steamed buns (pour the Zhenjiang balsamic vinegar into the buns when eating) 14. Meat (Zhenjiang) 15. Chili peppers (Leshan, Sichuan, Suqiong) 16. Sichuan pickled peppers (Liu Junjie, Super Sichuan Cuisine Chef) 17. Doubanjiang (Sichuan) Doubanjiang Stewed Tofu 18. Rattan Pepper Fish (Sichuan Cuisine) 19. Spicy Hot Pot (Chongqing) 20. Fish Balls and Seaweed Claypot (Guangdong Shantou) 21. Roasted Seaweed (Guangdong Shantou) ) 22. Steamed fish (Cantonese cuisine) 23. Blanched chicken (Cantonese cuisine) Our Field 1. Maple leaves are boiled into a yellow-green solution, soaked in glutinous rice, and steamed into rice (Pan Yinshao and Huang Lanrong, Xiayao Village, Congjiang County, Guizhou Province) 2. Pickled fish (add wood ginger seeds and kaempferol to make sour soup fish) 3. Grilled fish and roast duck (using ducks and carps from the glutinous rice fields, Wang Xiaozheng, Jiache Village, Congjiang County) 4. Weijiu ( Jiache Village, Congjiang County, Wang Xiaozheng) 5. Long Street Banquet (Jiache Village, Congjiang County) 6. Sea cucumbers, sea urchins, abalone, scallops (Zhangzi Island) 7. Steamed hairy crabs (Taihu Lake, female crabs are the most beautiful in the ninth month of the lunar calendar) Male crabs are the fattest in October) 8. River crab (scientific name: Chinese mitten crab) 9. Race crab 10. Jingjiang crab roe soup dumplings 11. Longxiang taro (grows in unique fields, Xiajuntai, Xinghua City, Jiangsu Province) Braised pork with taro 12, crab roe and tofu 13, highland barley wine (Sangji, Bailang County, Tibet) 14, tsampa 15, highland barley flour 16, butter tea 17, butter 18, milk residue 19, tomatoes (vegetables grown on the roof, Beijing , Zhang Guichun) Japanese melon flowers (hang eggs and fry slowly in warm oil, Zhang Guichun's own creation)