Pot-stewed hotpot in Guilin, Guangxi. Although there is no pepper in this pot, the dishes cooked in it are quite delicious and fragrant. Biangbiang noodles are actually pulled noodles, which can be said to be the first noodles in Shaanxi. Its name comes from the sound of noodles and chopping boards during production. The taste of dragon beard crisp is multi-layered. Apart from the taste, the taste is not inferior, it is not too sweet and greasy, and the taste of chewing in your mouth is quite beautiful. Pine needles, fruit trees and smoked chicken. Generally speaking, native chicken will not appear in the seafood food tour. By chance, it happens to smell pine needles, which is very fresh and can't help but covet.

What impressed me the most was Lanzhou's hand-grabbed mutton. The mutton there is very good, tender and fragrant, and there is little smell of mutton, especially the neck of the sheep is delicious, tender and fragrant. When it comes to Xinjiang cuisine, the first thing that comes to mind is kebabs. In Yili grassland, we now kill the sheep and wear kebabs. Although the conditions are simple, the taste is very delicious, and we have never eaten such a fragrant barbecue. Qingyuan mushroom has become a precious delicacy at the banquet with its unique flavor of fresh, tender, delicious and fragrant. It is rich in nutrition and unique in flavor, but it has been fried raw and fried with a special taste under the team of chefs in Xizi Hotel.

oyster omelet has become one of the representative snacks in Taiwan Province. They use local eggs and lard, and then fry the skin to crisp, smooth and thick inside, which is considered as oyster omelet. Jiuniang cake is a traditional snack in Suzhou, and it is a seasonal snack that can only be sold in spring. The soup-filling bag in front of Beijing Chenghuang Temple, although you can eat soup-filling bags everywhere in the country, its taste and taste are different. Especially in Beijing, the soup packets are really authentic. The husband and wife lung slices are especially refreshing and tender, with a small amount of hairy belly, chopped peanuts and celery. The coarse Chili noodles are fragrant but not spicy. It seems that the proportion of lantern peppers is increased on the basis of Erjing and rice peppers.

Putian's oyster cake is different from Fuqing's oyster cake made of soybean flour and rice pulp. Putian's oyster cake is made of raw taro pulp and local sweet potato powder, which is more similar to oyster omelet fried in southern Fujian.