12. Xiangtan: Maojia Braised Pork Maojia cuisine is famous for its hometown of Chairman Mao, and Chairman Maojia Braised Pork was full of praise. The authentic Maojia Restaurant is located in Shaoshangchong, Xiangtan. The braised pork here is pork belly. The five-layered belly pork is steamed and fried with rock sugar, star anise and cinnamon, and then put into the pot with black bean sauce. The cooking method is very particular and complicated. . The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and very fragrant and delicious.

13. Guangzhou: Laohuo Soup. Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn’t like to drink soup. Whether it is made at home or sold in restaurants, Guangzhou’s Laohuo soup has one purpose – nourishing! In summer, stew pork ribs with winter melon and add lentils, and adzuki beans reduce internal heat; in winter, stew chicken with American ginseng to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you: the water here is very hot, acne will appear on your face, and you need to drink soup and herbal tea...

14. Shunde: Chrysanthemum Yusheng Shunde has been a prosperous place since ancient times. After working, the locals like to use local products to cook carefully and comment on each other. The overall cooking skills are quite high. The chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde, cook out Fengcheng". Shunde cuisine is characterized by being clear, fresh, refreshing, tender and smooth. In addition to the famous fried milk and big eel with parietal bone, the chrysanthemum yusheng is also a more representative style. There are also double-skinned milk from Daliang Town, Shunde, and fish cakes from Chencun...

15. Yanji: Dog Meat Hot Pot When in Yanbian Korean Autonomous Prefecture, it’s impossible not to eat dog meat. Like other parts of the country, eating hotpot, the Korean dog meat hotpot, is also popular here. The special pot bottom is stewed with dog meat and dog ribs. Besides being fresh, it is also spicy. Maybe it’s because Yanji is too cold, so chili is added to the dog meat supplement. Eat it all year round, best in summer to cure colds!

16. Changchun: Three delicacies from the ground. Chinese people have always had the habit of tasting the three delicacies from the ground, three delicacies from the trees, and three delicacies from the water on the day of the Beginning of Summer. Speaking of the three delicacies here, it refers to the fresh seasonal vegetables from the ground: amaranth, wheat and broad beans (or garlic sprouts). When fried together, they are fresh and tender. In Changchun, Di Sanxian became a famous local dish. Nowadays, potatoes, eggplants and peppers are also stir-fried together. This is an authentic Northeastern dish.

17. Jiamusi: Stewed Vermicelli with Pickled Cabbage and Pork. People in Northeast China love to eat stewed dishes, and there are many different ways to eat them. Goose stewed with potatoes, chicken stewed with mushrooms, pork and pickled cabbage stewed with vermicelli are all just as the names suggest. There are also local dishes that are eaten on a cold day in the twelfth lunar month. The sauerkraut pickled from Northeastern tall Chinese cabbage is cut into thin strips as thick as matchsticks. It has white leaves and green leaves and will not become mushy after being cooked for a long time. The local potato flour is easy to cook and endures cooking. When it comes out of the pot, it is yellow and white and bright. When you pick it up with chopsticks, it looks like a spring willow hanging upside down. Using the old soup used to cook the meat and bones when killing pigs, add the stir-fried pork belly and simmer the pork pickled cabbage vermicelli slivers, and the delicious aroma fills the roof!

18. Shenyang: Sichuan Hot Pot Just like in other cities, Sichuan hot pot is as popular in the streets and alleys of Shenyang. The rich and spicy taste of Sichuan hot pot is not only similar to the strong and rough taste of Northeastern cuisine, but also matches the temperament and taste of Shenyang people. When it comes to eating spicy food, Northeasterners are also the best. In fact, it was only when they arrived in Shenyang that the owners of Sichuan hotpot restaurants felt that they had found the right place. The enthusiasm of Shenyang people made them regard this place as their second hometown.

19. Hohhot: Mongolian barbecue. The authentic flavor of the horseback people is baked. After you have entered the yurt, drank milk tea, and received the hada handed to you by the hospitable herdsman with both hands! When you sit around a blazing campfire and enjoy the aroma of barbecue brought by the gentle breeze on the grassland, you will definitely think of "the wind blows and you see cattle and sheep under the grass."

20. Beijing: Boiled fish with sesame on top and extremely spicy. It was originally a famous dish in Chongqing, but now it has become extremely popular in the capital. Indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home-cooked cuisine in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, lightly marinate it with salt, and then boil it in boiling water. The real taste depends on the quality of pepper and chili raw materials and the level of cooking red oil. 21. Jilin: Dog meat soup. In the North Korean restaurant in Jilin, all the dog meat soup is stewed with the fresh meat of the day, and there is no old soup. The dog meat soup made in this way is called clear soup. If you want to eat dog meat, there are many options such as dog meat stewed with tofu, dog meat dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. When you take this bowl of soup into your mouth and aftertaste it, you will feel that there is an aroma in your nose, so the dog meat will become more and more fragrant as you eat it.

22. Shenzhen: Chongqing Old Hot Pot Shenzhen seems to be an easy city to visit. All styles of food can find a place. Of course, the hottest thing now is hot pot. A website called Shenzhen Yi has launched a special food topic on "hot pot". Chongqing hot pot, (Huo Jia Ba) hot pot, original ancient hot pot, Chaotai hot pot, beef hot pot, Hui style hot pot, "Tan Yutou" hot pot, Japanese hot pot... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, and can be divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is famous for its exquisite soup preparation. It has various raw materials, meat and vegetables, wide adaptability, unique style, and lively scenes. Therefore, it is the hottest in Pengcheng.

23. Zhuhai: Yellow-bone fish. The yellow-bone fish eaten by Sichuan people is called yellow-bone fish by southerners. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants. It does not have its own cuisine, so it has to eat everywhere.

This popular yellow-bone fish is produced by Hunan cuisine.

24. Xiamen: The popularity of the dish of boiled live fish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn in their appetites, recognize Sichuan cuisine. Many people attribute this to the sharp increase in the city's migrant population. This has led to the large-scale introduction of foreign dishes in Xiamen. In 2000 alone, nearly 30 new high-end Sichuan restaurants opened in Xiamen, a small town with a population of only 600,000. But the taste of boiled live fish is indeed good. Although the ingredients are simple and popular (grass carp), and the cooking method is not necessarily unique (boiled), its wonderful combination of spiciness and freshness satisfies Xiamen people's long-lasting taste for fish and seafood. The hard-to-find good taste is also an extension of its traditional "sand tea complex" in the overall popular trend of Sichuan cuisine.

25. Longyan: Drunken River Chicken is a classic Hakka dish. It was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) in the past few years, but in Longyan , even though Sichuan and Hunan cuisine have swept the country, this drunken river chicken dish can still be said to be everlasting. Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said to be famous for its three yellows (beak, feet, and hair), three blacks (two wings, inner side, and tail end) and three forks (crown top and two claws), but this dish The most amazing thing is the wine. Only when cooked with Hakka wine can the chicken be as delicious as it is fresh, tender and fragrant.

26. Chengdu: Squid with pickled peppers. An author named "Mao Le" writes about Sichuan-style seafood: Since seafood turned its back on Sichuan cuisine, it seems to have had a second spring! One of the ironclad examples is cuttlefish with pickled pepper. This dish relies entirely on Sichuan’s pickled sea peppers (bullet peppers). Choose sea peppers that are bright red in color, large and fleshy, and soaked just right. The finished dish is clearly red and white, which is pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.

27. Yibin: Spicy Yellow Spicy Ding Fish Hot Pot The yellow spicy ding fish on the edge of the Yangtze River is called "Bashi Huang Spicy Ding Fish". What is "Bashi"? This is Sichuan dialect, which means it couldn’t be better. The spicy diced fish made in Yibin is not braised or steamed, but is mostly eaten in Sichuan cuisine. The spicy diced fish hot pot has extremely fresh and tender meat.

28. Changsha: The 2000-flavored shrimp with dry nest skin is a craze throughout Changsha City. Every restaurant and stall sells flavored shrimp. With the recent discontinuation of grass lobster, along with it The debut flavor snake took advantage of the situation and gained the upper hand. The flavored snake is similar to the flavored shrimp. The snake is chopped into strips and stewed with Hunan's specialty hot sauce, aniseed, bay leaves, green and red peppers, onion, ginger and MSG. After frying over high heat, use sub-fire to simmer thoroughly and add flavor. After being drenched with juice and placed on the plate, the fat snake sections have been soaked until they are all red and shiny. The snake meat is firm, with a transparent oily sheen. When you bite along the texture, the elastic snake meat gradually melts on your tongue. It turned into a fragrance, the kind of spiciness that I felt later, so spicy that I took a sharp breath but didn't want to let it go.

29. Haikou: Shawo Wenchang Chicken Known as the first of Hainan’s “Four Famous Dishes”, Wenchang Chicken is named after it is produced in Wenchang City, Hainan. It weighs about 1.5 kilograms and is traditionally eaten in white. , which best embodies the delicious and tender original flavor of Wenchang chicken. It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice". Hainanese people call it "eating chicken rice", which includes white chopped chicken. Under the influence of the craze for casseroles across the country, Hainan's Wenchang chicken is also becoming a casserole.

30. Sanya: Red Curry Pumpkin plus Ji Duck plus Ji Duck, commonly known as "Muscovy Duck", is a fine breed of duck introduced from abroad by overseas Chinese in Qiong in the early years. The method of raising ducks is particularly particular: first, feed the ducklings The larvae are fed small freshwater fish, shrimps, earthworms, and cockroaches. After about two months, when the ducklings first start to feather, they are then kept in small pens to reduce their range of activities, and mixed with rice and rice oak and kneaded into small pellets for feeding. After 20 days, it will grow into a meat duck. Its characteristics are that the duck meat is plump, the skin is white, smooth and crispy, and there is a thin layer of fat sandwiched between the skin and meat, making it especially delicious.

Add red curry and pumpkin to make it more lively and fragrant