Taiyuan: oily meat

The restaurants in Taiyuan are occupied by Guangdong, Sichuan, Beijing and Shandong cuisines, and it seems that the local cuisines are just pastry snacks. The oily meat also means a little pastry and snacks, but it is a popular local traditional dish. Choose the finest lean meat, cut it into thin slices, dip it in a thin layer of eggs, dip it in oil, take it out, stir-fry it, and any restaurant will cook it, and the taste is almost the same. Although the name is suspicious, the taste is fragrant but not greasy, which is worth a try.

Nanjing: Fried dried tarragon

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically: Now this duck is getting fatter and fatter. When foreigners come to Nanjing, they want to eat tarragon fried dried incense, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia scoparia is produced, but none of them are as meticulous as Nanjing people in treating vegetarian dishes. When people in Nanjing eat Artemisia scoparia, they have to pinch off 8 taels a catty, leaving only a clean, crisp and crisp Artemisia scoparia stem tip. Stir-fried dried fragrant herbs are also "vegetarian" fried. Except for a little oil and salt, there is almost no other seasoning. What you want is the natural fragrance of the tip of Artemisia selengensis stem mixed with dried fragrant herbs, which makes your lips and cheeks particularly refreshing after eating.

Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are picky about their mouths. Some people don't eat carp, others don't eat silver carp, only crucian carp, and they have never heard of any taboo-Suzhou children must have learned to say "fresh" when eating crucian carp. The dish of grilled crucian carp with onion highlights the delicacy of crucian carp. On the back of crucian carp dripping with red sauce soup, there are half an inch of crisp green onion segments. Although I don't understand why this is "roasted with scallions", it is always the first place where people eat.

Wuxi: Meat bones

No one eats Wuxi beggar chicken now, and meat bones are very popular. People in Wuxi like to eat sour and sweet things. The taste of meat and bones will make people think of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sweet and sour, and even the bones are crisp enough to bite. Several years ago, meat and bones were packed in vacuum, and people in railway stations often carried them to the car in eight or ten boxes.

Yangzhou: stewed crab powder with lion's head

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine became popular, people in Yangzhou also ate morning tea, but it was an authentic Weiyang style from dim sum to eating. While eating, they added a comment: "We have had morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still never tired of eating it. The so-called "lion's head", in Yangzhou dialect, is big meat, and Mandarin is big meatballs, but there are crab meat, crab roe and seasonings in the meat, and then the heart of green vegetables is put on the mat and braised in a cage. In the words of Yangzhou people: "The pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten. It must be eaten with a spoon. After eating, it is full of fragrance and fragrant teeth and cheeks, which is unforgettable for a long time."

Nantong: the freshest in the world

clams are always on the table wherever there is sea, but only adults and children in Nantong dare to say that what is in their bowls is the freshest in the world. When cauliflower is yellow, it is the carnival when Nantong people step on clams. Stepping barefoot on the beach, the clam bared its head and took it home for two days, either boiled or burned, which was extremely fresh. The clams in Nantong are Meretrix meretrix, which is unique to the beaches in this area. One clam can weigh more than half a kilogram, and now Meretrix meretrix rarely comes to the market. Often fishermen are fishing, and hawkers have come to the beach to discuss the price with you. On the distant high seas, ships from Japan and South Korea have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself.

Xuzhou: sha Soup

Xuzhou cuisine is dark, sticky and spicy, because it likes to put soy sauce, starch and show its spicy taste. There is a soup made of wheat kernels, shredded chicken, shredded kelp and shredded bamboo shoots, which is very fresh and often makes people eat two bowls. But all kinds of raw materials are still mixed together, so that the soup has become a veritable porridge. Sha soup is actually a question-"What soup?" I can't get out of Xuzhou because I don't like Chinese food.

Gaoyou: crispy duck

Gaoyou salted duck eggs have become a year-end welfare distributed all over the country, so we can imagine how many tens of thousands of ducks there are in Gaoyou, and then we can imagine the duck feast that Gaoyou people are proud of. I believe no one doubts Gaoyou people's perfect ability to use every part of the duck. The appearance of the whole duck banquet is not very good at present, but a famous dish of the whole duck banquet, crispy duck, often appears in the banquet in Weiyang area as the "finale". Therefore, when local people go to important banquets, they will bring a plastic bag in their pockets. When they are full of wine and food, the crispy ducks will be served and packed back to their homes.

Shanghai: Stir-fried eel

When foreigners come to Shanghai, they are amazed by Shanghai's western food, and Shanghainese are also willing to entertain guests with "authentic" western food from all over the world. Shanghai local cuisine with thick oil and red sauce has gradually lost its fans, and only a few famous dishes still worry people with nostalgia, such as fried eel. Liang Shiqiu once said in an article devoted to eating eel that the reason for frying eel was that it was not big enough to make shredded eel. But being able to make the "leftovers" so salty and sweet, oily but not greasy, also shows the smart ability of Shanghainese.

Hangzhou: Old Duck Pot

When you go to Hangzhou, friends in Hangzhou will be very happy to recommend Zhang Livelihood Old Duck Pot to you. It is said that Zhang Shengji sells more than 6 ducks a day. When waiting for a seat, the waiter will come to remind you that there is no old duck pot today. Zhang Shengji opened a branch in hengshan road, Shanghai, because the old duck pot became rich, which made the old duck pot popular in Shanghai.

Shaoxing: Roasted meat with dried mushrooms

When people go to Shaoxing, the first thing they think of is fennel beans in Xianheng Hotel. In fact, the flavor of Shaoxing cuisine is mildew and bad. Bad food, bad chicken, bad shrimp, foreigners can't get used to it, just like stinky tofu. Can taste the beauty, or moldy vegetables. Shaoxing people like to use Chinese cabbage to get moldy, which foreigners can't learn. Roasted meat with dried mushrooms is fragrant, refreshing and has a unique chewing feeling.

Jinhua: rabbit head pot

Jinhua's ham is famous, and rabbit head only rose in the past two years. Jinhua people love to eat rabbits, and rabbit heads are not big seats. Fortunately, food stalls are popular, people's tastes are getting more and more sharp, and rabbit head pot is popular. The exquisite Hangzhou people also began to eat rabbit head pot, and Jinhua rabbit head pot had the joy of being recognized.

Wenzhou: Braised Portunus trituberculatus

Wenzhou people are fond of seafood, and there is a kind of bloodsucker, which is eaten raw. Its taste is delicious, but the eater's lips and teeth are inevitably stained with blood, and it looks a little scary. Braised Portunus trituberculatus is not suspected of "killing". Although it is called "Portunus trituberculatus", its meat is rich and delicious, and its taste is not under the blood.

Hefei: salted duck with soy bean

Hefei is also occupied by Cantonese cuisine and Hunan cuisine, as well as Shuwang hot pot. Several branches are very popular, and it will take an hour or two to wait for a seat. The local dishes in Hefei, such as salted duck and soy bean, are very popular and delicious, which can be eaten in any restaurant. It's best to eat salted duck and roast soybeans in winter, especially in your own home, where it can be steamed for an hour or two.

Wuhu: mustard seed

Wuhu has strong Jiangnan characteristics, exquisite, exquisite and refreshing diet, and Phoenix Food Street snack night market is very famous. Steamed saury has just been eaten this season, but the popularity of mustard dumplings is also very fast.

Chaoshan: stewed goose's paw

Chaoshan family, Chaozhou food is delicious. The most common lo-mei, such as stewed goose's paw, can also be eaten in Guangzhou or other parts of the country. Although it feels good sometimes, it always feels that the taste is just a little worse. Only in Chaoshan area can you eat authentic lo-mei. The stewed goose's paw is made of raw materials such as brine, clove, aniseed, cinnamon, licorice, dried tangerine peel, anise, fennel, pepper, galangal, Siraitia grosvenorii, rose dew, etc.

Tengchong: Rescue

The so-called rescue is to fry bait pieces. This allusion is nothing more than saying that Wu Sangui led the Qing army to fight Kunming in the early Qing Dynasty, and the small court of Emperor Yongli of the Ming Dynasty fled all the way to Tengchong. When the hunger was unbearable, the locals fried a plate of bait pieces and sent them. The emperor even praised: "Fried bait saved my hand." The fried bait block was renamed. The bait pieces produced in Tengchong are fine, waxy, white and tough, cut into rhombic pieces, stir-fried with fresh pork slices, ham slices, sauerkraut, onion slices, spinach slices, diced tomatoes, bad chili pepper, eggs, etc., braised with a small amount of broth, seasoned with sauce, and finally served with a bowl of sour soup. Today, in Yunnan, where tourism is the pillar industry, dishes with allusions and origins naturally heat up quickly, while rice with sour soup is refreshing, appetizing and beneficial to digestion, so "great rescue" has settled the position of popular children's dishes.

Yongzhou: Fried Duck with Blood

At first glance, "Fried Duck with Blood" always arouses ambiguous and unpleasant senses, and it looks like a purple paste. However, in the eyes of people who can eat duck, duck blood is a great treasure to clear fire and defeat poison. People in Yongzhou naturally eat ducks, so they chose the most lively duck and cut it into the neck, letting the duck's blood drip into the bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried with ginger, dried red pepper and garlic cloves in an oil pan, then braised with fresh soup until it is dry, and finally the whole duck blood is poured on the duck block, fried while pouring, and then added to the pan. Duck blood is fragrant and smooth, and duck meat is extremely fresh and tender. There is nothing better than eating duck.

Kunming: fried dried mushrooms with chicken offal

mushrooms have always been famous for their delicious taste, and the delicious taste of wild mushrooms is naturally even better. At present, Kunming people who are tired of eating big fish and big meat, Kunming people with unique geographical location, and Kunming people who have always been famous for their harmony with nature are fascinated by wild mushrooms with convenient conditions (wild mushrooms around Kunming have maintained an inexhaustible momentum. ) A fried dried mushroom with chicken offal may look a little ugly, but the delicious exotic fragrance will never be forgotten by anyone who has eaten it. "It's so rare that you can't even swallow your tongue." Some people describe it.

Dali: Cuimei hot and sour fish

It is unique to eat fish in Dali by guarding Erhai Lake. Melting snow from the snow-capped mountains merged into the water of Erhai Lake, so the water quality nourished the exceptionally fresh Erhai fish. When the green color of fresh-picked sour plums is still there, a "Cuimei hot and sour fish" with green plums as the flavor and peppers as the main material is freshly baked. Fruit acid reconciles the fishy smell and keeps the taste and nutrition of fish better, which is similar to the popular method of adding lemon slices to fish cooking in western food.

Zunyi: fried bacon with broken ear root

Houttuynia cordata, a famous Chinese medicine, took the tender rhizome to eat when it arrived in Guizhou, but its crisp name was "broken ear root", which belongs to all Guizhou people. It is said that it depends on whether a person is a native of Guizhou, and it is enough to order two sets of broken ear roots when he enters the restaurant. In Zunyi, "fried bacon with broken ears" is naturally a dish that must be eaten at every table. The fishy smell of raw fish with broken ears and the aroma of bacon and pepper form a strange mixture. One is Leng Xiang, and the other is warm and fragrant, which makes people linger.

Kaili: Fish in Sour Soup

Guizhou cuisine, which was originally unknown, has been added to the new eight cuisines, and Guizhou cuisine is so strange and stubborn that it is the first to push its acidity. For modern people who often lose appetite, all kinds of appetizing acidity sound like temptation. The acidity of Kaili sour soup fish is very particular. Generally, first, add the special pepper and many local Chinese herbal medicines with nutritional value, and then cook the natural sour soup with tomato acid, and then put the cleaned live fish into the pot. A data shows that the longevity population of local residents in Kaili ranks first in China, and the nutritional value of sour soup fish has been proved perfectly. Since then, sour soup fish has been invincible with people's idea of health and longevity.

Guilin: stir-fry black-bone chicken

Black-bone chicken, which is mostly used for stewing soup elsewhere, changed to stir-fry according to local conditions when it arrived in Guilin. Indeed, Guilin people have always liked the strong taste of sour and spicy, and a piece of Guilin rice noodles has swept the world. However, the trend of "medicine tonic is not as good as food tonic" also hung in Guilin, and the light black-bone chicken soup was neglected, so the local restaurant created its own black-bone chicken pieces stir-fried with red dried peppers and diced fruits and vegetables, which was really popular and could be called "going through the tonic in a hot and sour way".

Yangshuo: Beer Fish

yangshuo beer fish is a great achievement of Guangxi cuisine influenced by Guangdong and Sichuan flavors in recent years, but there are only two unique tricks that locals call: one is to cook in Yangshuo, and the other is to fresh live carp from Lijiang River (a kind of complacency in a beautiful place).

Changsha: Tasty shrimp

In p>2, Tasty shrimp was very popular in Changsha. Every restaurant and stall cooked Tasty shrimp, and the price of grass dragon, the main ingredient, soared from more than one yuan per catty in the early years to five or six yuan. Grass lobster is a kind of hard-shelled prawn that is wildly propagated in the lake area. After pinching the head and removing the tail, it is vigorously brushed with a brush, and then it is fully seasoned with pepper, pepper, star anise, fennel, cumin, garlic, ginger and other seasonings to stir-fry with wine, and finally it has to be cooked thoroughly. The delicious shrimp served on the table is red and fragrant, so spicy that people can't stop. It is said that the grass lobster has a wonderful mouth that can gnaw at the flood control levee, so Changsha people, with their hatred for pests, have a particularly strong taste.

Wuhan: coriander balls are called balls when they are fried in oil in Wuhan, which is neither south nor north. For many years, coriander balls, lotus root balls and tofu balls have been called the three treasures of poor families, because they look golden and crisp, just like meat balls, until they are eloquent. However, after all, the association beyond gold and jade makes them difficult to be elegant. Today, it goes without saying that the richness of material is a bit "carnivorous" in the banquet room, and the coriander Mariko and its other vegetarian Mariko brothers have joined the trend of vegetarian and healthy food and become new favorites.

Korla: Grilled fish

Grilled fish is the most common way to eat, but in Korla, grilled fish is also different. The fish is fresh, tender, fat and sweet in Bosten Lake, and the water is pure snow water from the Millennium Snow Mountain in Bosten Lake. The fish is casually put on a small wooden stick and turned and roasted, only with cumin, salt and ghee, and the fragrance gradually overflows. Xinjiang is famous for roasting whole sheep, but the grilled fish in Korla is definitely a more refreshing and palatable choice.

mian yang: Three Steams in mian yang

Now it is widely known that "steamed vegetables can best ensure that nutrition will not be lost", and "Three Steams in mian yang" is thus rejuvenated in the wave of "science of eating". The so-called three steaming, that is, steamed meat, steamed fish and steamed vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, Artemisia, lotus root, etc.), which is quite in line with the nutritional balance of meat and vegetables. This dish is also called mian yang steamed rice flour. The steamed vegetables are all wrapped in finely pounded rice flour. The original fragrance of the dish is matched with the fragrance of rice, which has a long aftertaste.

Jinan/Tanyutou

"Tanyutou" has just opened two branches in Jinan Beiyuan and Wenhua East, and people who are used to eating Shandong cuisine have fallen into the spicy temptation of Sichuan people. The special pepper, the special soil and the altitude that are different from the usual "morning pepper", is picked for only seven days every year. After picking, it is carefully packed in jars and stored in a special way for more than one year before it can be put into the pot, so that the hot pot is bright and spicy, with a strong spicy flavor and a soft spicy feeling. Those who like spicy food prefer spicy food, but those who are afraid of spicy food are not afraid of spicy food. Of course, silver carp head is also a good thing.

Qingdao: Seafood Tofu

little seafood such as sea cucumber, shrimps, squid and clams are used for seafood, and all kinds of seafood Tofu fried with chopped green onion tofu are served, which is delicious and never greasy. When you eat it, you can serve scallion cakes. The hotel is located in the middle of all kinds of ancient European buildings, and you can see the blue sea, blue sky and golden beaches from all the windows of the hotel. Who doesn't say that Qingdao is a good place?

Yantai: Scorpion Rolling and Hydrangea

Yantai cuisine belongs to Jiaodong flavor and is good at cooking seafood. Scorpions have also become Shandong people.