Beijing: braised, boiled and fired. Many people think Beijing’s food is too “heavy”.

Bean juice, fried enema... Those who love him can't stop, but those who hate him can't avoid it. Braised and cooked with fire is the representative of them.

It originated from Nanheng Street in the south of Beijing. The roasted and stewed pig intestines and pig lungs are cooked together, supplemented with marinade, garlic juice, soybean curd juice, coriander and other accessories to make the meat thoroughly cooked without sticking.

Bad but not bad.

Other rural delicacies: Paodu, Old Beijing fried noodles with soybean paste. Tianjin: Laobao San Lao Pao San. The name sounds like a heroic Jianghu, but it tastes very delicious.

The main ingredients include pork tenderloin, pork liver and pork kidney. Authentic Lao Pao San generally does not add auxiliary ingredients. Nowadays, it pays attention to balanced nutrition. Sometimes, a few onions, green and red peppers and other side dishes are added.

Other country delicacies: Stewed fish with pastry, Goubuli steamed buns Shanghai: Crab shell yellow The exquisiteness and tolerance of Shanghainese people are completely reflected in this crab shell yellow dish.

It is made from pastry dough and fermented dough, and is made into an oblate round cake. A layer of sesame seeds is stuck on the cake surface, and it is baked on the furnace wall.

The fillings range from salty to sweet. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, roses, bean paste, jujube paste, etc.

Because the cake is shaped like a crab shell and when cooked, the color is as deep red as the back of the crab shell, so it is called "crab shell yellow".

Other country delicacies: fried eel paste, fried chicken steamed buns Chongqing City: Chongqing hot pot There is nothing that one hot pot can't solve, if so, then two.

"Chongqing hot pot was once an extensive dining method that originated from boat trackers on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. Now it has become an indispensable delicacy for people to eat late at night. Beef tripe, pig throat, duck intestines,

When the beef blood is boiled in the boiling red oil, the taste is refreshing.