Complete Collection of Special Snacks from All over the Country

Today, I will take you to know the special snacks from all over the country. Don't miss these local special snacks when traveling!

The first stop in the guide to special snacks in all parts of China-Aunt Panda in the Leek Garden in Changsha, Yulong bullfrog in Yaowang Street, grilled fish in the old Changsha Lobster House and Yuansheng Villa, pork knuckle king villa in Yinpenling, sausages in Donggua Mountain, etc., and of course, stinky tofu, sugar and oil Baba, cold noodles scraping and tasty shrimp. All the money is delicious and can't be missed

The second stop of the guide to special snacks all over the country-Wuhan Snacks Guide

Regan Noodles, bean skin, miscellaneous sauce noodles, sea, land and air spicy pot, pot-in-pot, fat shrimp restaurant, siu Shao, taste hall, hot and sour powder, abnormal chicken wings, Zhou Heiya, turtle pot, bean curd, lion's head, steamed pork powder, Ramada, etc. Small wonton, steamed pork with flour, braised pork with dried plum, tofu flower, shepherd's purse wrapped in balls, snail fried with sauce, wonton old duck pot, sweet wine, sesame oil eel paste, and solid cake. Eating locally is really delicious and not expensive.

Chongqing, the fourth stop of the Raiders of Special Snacks in all parts of China

The special snacks that can't be missed in Chongqing tourism are as follows: 1. Xiangshan honey cake is crispy outside; 2. Hemp circle, the center of the shape is empty; 3. Jiuyuan steamed stuffed bun with thin skin and full stuffing; 4. Iron cake, crisp, sweet and tender; 5. Dandan Noodles, smooth and soft; 6. Cold noodles with shredded chicken are delicious and refreshing; 7. Wu copied the hand, moisturizing and soft; 8. Chicken sauce pot stickers, crispy and tender; 9. Oil mash, sweet but not greasy; 1. shredded chicken and tofu brain, The rice flower is loose and crisp

The fifth stop of the national special snacks guide book-Nanjing Jinling Thirteen "Eating"-the food that often needs to be eaten in line 1, Sichuan Restaurant 2, Wangjia Wonton 3, Jinwei Chestnut 4, Han Fuxing Duck 5, Xinxianghui 6, Lvliuju 7, Kesongfang (Hanzhong Road Store) 8, Lianhu Cake Group Store 9, Fangpo Cake Group Store 1, and Hai Yin's Chicken Soup Bags

The sixth stop of the National Special Snacks Raiders-Yunnan

Potatoes would like to recommend 1 kinds of delicious special snacks in Yunnan, a colorful Yunnan food paradise. No snacks are not in Yunnan. They are delicious and have to be tasted. (1) crossing the bridge rice noodles; (2) Xuanwei ham and bean stew rice; (3) Chenggong cold companion pea powder; (4) fish rice noodles; (5) Steamed tofu in Shiping; (6) Dali shredded chicken cold rice noodles; (7) Small potatoes with Xundian flavor; (8) Tengchong rescue; (9) Duanshi Street halogen bait silk; (1) Old Kunming Roast Bait Block

Qingdao, the seventh stop of the national special snacks Raiders

Of course, the special snacks you can't miss when you go to Qingdao are seafood. What are the special seafood snacks in Qingdao? ① Spicy fried clams, spicy fried or original soup are the favorite of Qingdao people; (2) seaweed jelly, which is made by multiple processing of authentic local seaweed; 3 squid dumplings, fresh and tender; (4) oil-fried conch, fresh and tender, delicate and delicious; 5 fried oyster yellow, rich in nutrition and delicious; ⑥ Roast Chinese cabbage with prawns, and taste the vegetables first and then the prawns; 7 seafood noodles, seafood is full of flavor; ⑧ grilled squid, fresh and biting

Xi' an cuisine, the eighth stop of the national specialty snack guide

Everyone who yearns for Xi' an has a gourmet plot in his heart. Cold rice noodles, Chinese hamburger, meatball soup, beef bread in soup, mutton soup packets, mirror cakes, rinse tripe, belt noodles, small crispy meat, noodles with minced meat, sour plum soup with granny flowers, steamed beef and mutton in powder, cucurbit chicken, persimmon cakes, pies, preserved beef, steamed cakes, baked oil buns, chili pepper's pimples, mutton in water basin and oily spicy seeds < P Bean flour cake, Aiwowo, candied fruit, shredded ginger, sugar ear, noodle tea, prickly heat, Saqima, inby, sugar fire, pea yellow, bean-stuffed biscuits, etc. You can't get enough of everything. Once you eat, you will be crazy and feel relaxed in line!

You have introduced so many special snacks from all over the country. Do you know? (1) Shandong cuisine: Shandong cuisine, that is, Shandong cuisine, consists of three groups: Jinan, Jiaodong and Confucius Cuisine. The use and cooking of clear soup and milk soup are strictly regulated. It is said that Jiaodong cuisine originated in Fushan, Yantai and Qingdao. When cooking seafood, it is mainly light and exquisite, and Confucius cuisine is tired of fine food and fine details, which shows that its materials are extensive and its banquet is rich. Compared with the imperial cuisine moved by the imperial court, Shandong cuisine is seasoned. Pure alcohol, less complexity, and complex taste. Try to reflect the original taste of raw materials. Different varieties of pasta are made of glutinous rice, corn, sweet potato, soybean, sorghum, and rice. The famous flavor dishes in Shandong are fried mountain scorpions, deboned braised chicken in Dezhou, abalone in original shell, jiuzhuanchang, sweet and sour yellow river carp, etc. (2) Sichuan cuisine: the flavor includes Du, Chongqing Leshan, Zigong and other dishes. The main characteristics are the subtle change of flavor. Hot and sour, pepper hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fishy flavor, strange flavor, etc. All kinds of dishes with thick, mellow and special flavor are well-known dishes: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange chicken, kung pao chicken, steamed beef with powder, Mapo tofu and beef omasum hotpot. The development of Dongjiang's three special cuisines started late, and the influence of the cuisines is extremely limited to Hong Kong and Macao, and several restaurants in the world are the main cantonese cuisines. Pay attention to absorbing the cooking forms of various cuisines. Guangzhou cuisine with its own unique flavor is light, fresh and popular, and the fine varieties are compatible with many western cuisines. Chaozhou cuisine, which belongs to Fujian in ancient times, combines Fujian and Guangdong flavors to cook marine dishes. The sweets are mellow in taste, and its soup dishes are characterized by Dongjiang cuisine, which is called Hakka cuisine. Hakka migrated south to the mountainous area of Dongjiang Yu where the Han people live. Its dishes are The overall characteristics of Cantonese cuisine are wide selection of materials, novelty and freshness. The taste of the dishes is still light and rich. It pays attention to light, tender and greasy. Five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh) are strong. Summer and autumn are light, winter and spring are rich, and few dishes have a unique flavor. In addition, Guangdong, especially Guangzhou, makes Tang Zhong inexplicable and persistent soup. It is important for Cantonese cuisine to stand out from the same cuisine. Long Hudou, roast suckling pig, Dongjiang salted chicken, boiled metapenaeus ensis, roasted goose, beef in oyster sauce, Cantonese-style moon cakes, Shahefen, boat porridge, etc. (4) Huaiyang cuisine: Huaiyang cuisine is a famous cuisine in You Jiang, covering a wide range, including the best taste in the southeast of Jiangsu, Zhejiang, Anhui, Shanghai and Jiangxi, Henan, and its reputation is far spread at home and abroad because of Zhejiang cuisine, Huizhou cuisine has its distinctive features. Eight cuisines of Huaiyang cuisine converge in Jiangsu. The cuisine of Huaiyang cuisine in Jiangsu is called Jiangsu cuisine, Huaiyang cuisine, Yangzhou cuisine, Huai 'an Canal from the south to Zhenjiang from the north to Hongze Lake, and Huaihe River from the east to the coastal area. Huaiyang cuisine is carefully selected and pays attention to fresh main ingredients. Knife workers are good at stewing, stewing and burning. Roasting pays attention to adjusting soup, pays attention to the original flavor and is good at sculpting melons. It tastes salty and light, suitable for both north and south, and cooks the whole eel mat. Huaiyang is fine in shape and delicious in taste. It is exquisite, fresh and delicious. The representative dishes of the four seasons: stewed lion, stewed silver carp, grilled whole pig, steamed crucian carp, crystal dish hoof, three sets of ducks, soft-pocked eel, baked tiger tail, fried butterfly slices, winter melon cup, and so on. Fresh, rotten, crisp, tender, crisp, thick and fat Nanjing cuisine is good at making ducks. Jinling duck has a good reputation. Suzhou cuisine is good at stewing, stewing, simmering and simmering. It pays attention to maintaining the original color, making fresh, sweet, salty, crisp and rotten. It is delicious to cook Xiganlong Jiangnan Banquet, Xixishi Banquet and Suzhou Cuisine Banquet. The flavor history of Xuzhou cuisine belongs to Lu. In addition, Xuzhou's crab and dog meat for food, especially the whole dog mat, is famous for its famous dishes in Jiangsu: salted duck gizzard, stewed Su core, stewed knock, fried turtle, clove ribs, stewed chicken, Jinling scallop, hibiscus crucian carp, chrysanthemum herring, chrysanthemum leaf jade plate, Jinling salted duck, fork roast duck and fork roasted mandarin fish (a famous dish in Nanjing); Squirrel mandarin fish, snail shrimp, emerald shrimp bucket, snowflake crab bucket, crab powder fish lips, butterfly sea cucumber, shark's fin in clear soup, fragrant fried whitebait, crispy eel with dyed creek, mirror-box tofu, tin meat bone, cooked beggar chicken, and state-braised pork (Su Xicai); Farewell my Concubine, Pei Gong dog meat, Pengcheng fish balls, lotus chaffinch, fish skin in milk soup, crab maw, anchovies, stir-fried black flower, braised Cargill fish, and braised Shaguang fish (Xuzhou cuisine); Muhu Casserole Fish, Huai 'an Soft Pocket, Golden Hibiscus Fairy Skirt Jiangsu Point is rich in characteristics Qinhuai Eating, Suzhou Cake Group and Tangbao are all named (5) Fujian Cuisine: Fujian Cuisine Fuzhou Cuisine, the main flavor cuisine in Fujian, South Fujian and West Fujian, is fresh, refreshing and sweet, especially paying attention to soup blending. Another feature is that it is good at using brown sugar as ingredients to prevent deterioration, fishy smell, enhance fragrance, taste and color matching. The representative of Fujian Cuisine Xiamen is the same. Hakka cuisine in the mountainous areas at the junction of Jiangxi and the three provinces is characterized by its unique flavor. The raw materials are strong in the mountainous areas. The characteristics of Fujian cuisine are fried, fried, braised, fried, stewed and steamed. It is especially interesting to cook seafood. The soup is fresh, fragrant, rotten, light and slightly sweet and sour. Fujian has a unique flavor. Another advantage is that all kinds of seafood from coastal shoals are served with special seasonings, which can be called delicious and famous flavor dishes: Buddha jumping wall, chicken soup and mussels. Half-moon Shenjiang, swallow skin wonton, Fuzhou noodles, fried oysters, etc. (6) Zhejiang cuisine: Zhejiang cuisine has a long history and flavor, including Hangzhou and Ningbo Shaoxing. Hangzhou cuisine attaches importance to fresh, tender fish and shrimp. Make the vegetable owners pay attention to the knife's taste. The taste of Ningbo cuisine is fresh and fresh, and the seafood is salty and fresh. Pay attention to the freshness, softness and smoothness, and emphasize the original flavor. Shaoxing cuisine is good at cooking seafood and poultry dishes. Emphasize that the entrance is fragrant, tender, crisp and glutinous soup, and it is rich in rural flavor. Zhejiang cuisine has bright colors, delicious, smooth, tender, soft and refreshing. The dishes are ingenious and exquisite, and the stewed, fried, braised and steamed dishes are original. Zhejiang dumplings, cakes, soups and pasta varieties are delicious. Famous dishes West Lake vinegar fish, fried bell, crab grabbing, fresh eel, pickled vegetable soup yellow croaker, rock sugar soft-shelled turtle, oyster running eggs, honey-filled lotus root, Jiaxing zongzi, Ningbo tangtuan, Huzhou Qianzhangbao, etc. (7) Hunan cuisine: Hunan cuisine includes Xiangjiang River Basin and Dongting Lake Xiangxi Mountain Area. The Hunan cuisine of Xiangjiang River Basin, Hengyang and Xiangtan mainly represents its characteristics, heavy color, strong emphasis on benefits and attention. Soft, tender and especially stewed vegetables are famous for cooking seafood poultry and livestock in Dongting Lake area. See the characteristics of thick, salty and spicy soft stews and cooking names. Xiangxi cuisine is good at making delicacies, smoked bacon, all kinds of bacon, and the taste of chicken focuses on salty, sour and strong flavor of Hunan cuisine. The famous dishes are Dong' an chicken, steamed bacon, shark's fin, crystal sugar xianglian, red pepper and preserved beef, hair ox hundred pages, and fire palace stinky tofu. Few dishes are stewed with charcoal fire, and the original pot mat is full of fragrance. Although the pickled stinky fish cooked by aquatic products in southern Anhui is well known, Wuhu and Anqing District represent Hefei District to cook seafood and livestock. They pay attention to the color of knives and taste with sugar, especially the smoked dishes are unique. The representative dishes such as Bengbu, Suxian and Fuyang pay attention to salty and spicy soup, and they are also used to flavoring famous flavor dishes with coriander: smoked duck, Mao Feng smoked shad, Fuliji roast chicken, preserved fish, stewed chicken with stone ears and clouds.