Beijing: Braised and cooked

Many people think that Beijing cuisine is too "heavy". Bean juice, fried enema ... Those who love him can't stop, and those who hate him can't avoid it. Braised and burned is one of the representatives. It originated from Nanheng Street in the south of Beijing. The cooked pork intestines and pork lungs are cooked together, supplemented by marinade, garlic juice, soy bean curd juice, coriander and other accessories, so that the fire is thorough but not sticky, and the meat is rotten but not bad.

other country foods: tripe tripe, old Beijing and Zhajiang Noodles

Tianjin: tripe tripe

tripe tripe tripe tripe, whose name sounds like a heroic river and lake at the bottom of nine rivers, but it tastes very delicious. The main ingredients include pork tenderloin, pork liver and pork kidney. The authentic old explosive three generally does not add auxiliary materials. Now it pays attention to balanced nutrition, and sometimes a little side dishes such as onions and green peppers are added.

other rural delicacies: boiled fish with paste, steamed stuffed bun with Goubuli

Shanghai: Crab shell yellow

The delicacy and tolerance of Shanghainese are completely reflected in this crab shell yellow. It is made of crispy noodles and fermented noodles, and made into a flat round cake. A layer of sesame seeds is stuck on the cake surface and baked on the furnace wall. The fillings are salty and sweet, the salty ones are onion oil, fresh meat, crab powder, shrimp, etc., and the sweet ones are sugar, rose, red bean paste, jujube paste and so on. Because the cake looks like a crab shell, its color is as deep red as the back of the crab shell when cooked, so it is called "crab shell yellow".

Other rural delicacies: eel paste with sesame oil, fried steamed bread with chicken

Chongqing: Chongqing hot pot

There is nothing that can't be solved by one hot pot. If there is one, then two. Chongqing hot pot, once an extensive way of catering for boatmen and porters on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties, has already become an indispensable delicacy for the people to eat late at night. Beef tripe, pig's yellow throat, duck intestines, beef blood, etc. are scalded in the rolling red oil, and the taste is straight.

other country foods: Chongqing Xiao noodles, Chongqing spicy chicken, hot and sour rice noodles.