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.

Nanjing: Stir-fried Dried Reed Artemisia and Salted Duck is still an indispensable dish for Nanjing people to entertain guests, but they always have to add apologetically: Now this duck is getting fatter and fatter.

When outsiders come to Nanjing, they are attracted to eat fried and fragrant artemisia. Nanjing people also think that "artemisia is only found in Nanjing".

In fact, there are many places that produce Artemisia truncatula, but none of them are as sophisticated as Nanjing people in treating vegetarian dishes.

When people in Nanjing eat wormwood, they have to pinch off 8 taels per pound, leaving only a clean, green and crisp tip of the wormwood stalk.

Stir-fried dried fragrant seeds are also "vegetarian" stir-fried. Apart from a little oil and salt, almost no other condiments are added. What is needed is the natural fragrance of the mixture of the tips of the artemisia stalks and the dried fragrant seeds. After eating, the lips and cheeks will be particularly refreshing.

Suzhou: Grilled crucian carp with green onions. Suzhou people love to eat fish, but they are picky. Some people don’t eat carp, and some don’t eat silver carp. Only crucian carp is a food that I have never heard of being tabooed by some people. Children in Suzhou have learned to say the phrase "you can get it fresh".

It must be when eating crucian carp.

The dish of grilled crucian carp with green onion highlights the deliciousness of crucian carp.

On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed.

Although I don’t understand why this is called “grilled with green onions,” this is always the first place where people eat chopsticks.

Wuxi: Meat and Bones No one eats Wuxi Beggar’s Chicken now, and the meat and bones are very popular.

Wuxi people like to eat sour and sweet things. The taste of meat bones reminds people of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sour and sweet, and even the bones are crisp enough to bite.

Meat bones were vacuum-packed several years ago, and it was common for people at train stations to carry eight or ten boxes of them onto the train.

Yangzhou: Stewed Crab Meat and Lion Head Yangzhou people have unchangeable preferences for their own dishes and tastes.

When Cantonese cuisine became popular, Yangzhou people also ate morning tea, but everything from snacks to eating methods were authentic Weiyang style. While eating, he commented: "We have had morning tea in Yangzhou for a long time." Braised crab meat and lion's head are said to have been around for nearly a thousand years.

It’s history, but I still never get tired of it.

The so-called "lion head" means big meat in Yangzhou dialect, and big meatballs in Mandarin, but the meat also contains crab meat, crab roe, and seasonings, and is topped with green cabbage hearts and braised in a cage.

In the words of Yangzhou people: "The pork is fat and tender, the crab meat is fragrant, and the cabbage sum is crispy and must be scooped with a spoon. After eating, the fragrance fills the mouth and leaves the teeth and cheeks fragrant. It will be unforgettable for a long time." Nantong: The most delicious food in the world.

Clams are almost always on the table in places with a sea, but only adults and children in Nantong dare to say that the clams in their bowls are "the most delicious in the world."

When the cauliflower turns yellow, it’s a clam-trampling carnival for Nantong people.

When I stepped on the beach with my bare feet, the clam couldn't hold back its anger and its head popped out. I took it home and raised it for two days, or boiled or roasted it. It was so delicious.

The clams in Nantong are clams, which are unique to the beaches in this area. One clam can weigh more than half a kilogram. Nowadays, clams are rarely available in the market.

Often the fishermen are harvesting, and the vendors have come to the beach to negotiate the price with you. On the high seas in the distance, Japanese and Korean ships have long been parked there, waiting for the vendors' boats to deliver goods to your door.

Want to eat?

You can only step on it yourself.

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.

Gaoyou: Crispy Shelduck and Gaoyou Salted Duck Eggs have become a year-end benefit distributed across the country. From this, we can imagine how many thousands of ducks there are in Gaoyou. From this, we can also imagine the all-duck feast that Gaoyou people are very proud of. I believe no one doubts that Gaoyou

Humans have the perfect ability to utilize every part of the duck.

The whole duck banquet is not popular now, but crispy shelduck, a famous dish in the whole duck banquet, often appears as the "finale" in banquets in the Weiyang area.

Therefore, when local people go to important banquets, they will bring a plastic bag in their pocket. When they are full of wine and food, the crispy shelduck is served, and they are packed back home.

Shanghai: Fried Eel Stew When outsiders come to Shanghai, they are amazed by Shanghai’s Western food. Shanghainese are also willing to entertain guests with “authentic” Western food from various countries in various ways.

The local Shanghainese cuisine with thick oil and red sauce has gradually lost its fans. Only a few famous dishes still make people with nostalgic feelings care about them, such as fried eel.

Liang Shiqiu once wrote in an article about eating eels that frying eels in paste was a last resort because the eels were not big enough to be shredded.

But being able to make the "leftovers" so salty yet sweet, oily but not greasy shows the shrewdness of Shanghainese people.

Hangzhou: Old Duck Pot If you go to Hangzhou, your friends in Hangzhou will definitely recommend Zhang Shengsheng’s Old Duck Pot to you.