1: Beijing * Beijing roast duck * baked sesame seed cake, that is, horseshoe baked sesame seed cake * snowballing, also known as bean flour cake * tripe * enema * inby * bean juice * fried liver * baked pork * paste cake * sesame bean curd * Aiwowo * row fork * noodle tea, tea soup * cream fried cake * sugar ear. Also known as toad spitting honey * candied haws * preserved fruit, also known as preserved fruit * sugar-fried chestnuts II: Henan famous snacks: Luoyang Jiuzhou Daobo noodles, Zhengzhou Xiaoji beef soup packets, Heji Huimian Noodles, Kaifeng Mayuxing bucket chicken, double sesame cakes, Xinxiang sesame cakes, spring breeze steamed buns, Jiangzhuang game rabbit meat, Nanyang Hou Shi roast chicken and Zhumadian Minggong Sanru chicken, Nanyang famous for eating "toad pimple noodles". Spiced air-dried rabbit meat, flavored fried ice, mutton kang steamed buns, crispy meat in a buckle bowl, sliced meat in soup, spiced rabbit meat, bucket chicken, almond tea, Dajingzao, roast chicken, fried dumpling, old Luoyang old paste noodles, braised fish, peanut cake, big knife noodles, old temple beef, Michuan Guokui, Anyang Sanxun, internal yellow enema, and thick red oil. Carp quilt cover, Yipin Steamed Bun, Wuzhi Camellia oleifera, Shaolin Babao Crisp, Guanjiasu Sesame Cake, Zhengzhou Pea Yellow, Huangchuan Special Food, steamed buns on the first floor, sweet but not greasy sweet potato paste, and Cao Mazhi Sesame Sugar. Three: Sichuan famous snack Chen Mapo Tofu Chen Mapo Tofu is a well-known shop named "China Time-honored Brand" by the state. It was founded at the beginning of Tongzhi in the Qing Dynasty (1862) and opened in Wanfuqiao in the northern suburb of Chengdu. Formerly known as Chen Xingsheng Restaurant, the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot, and full of Sichuan flavor. Chen's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face, so they call it "Chen Mapo's tofu", which makes it a beautiful talk to leave without a path. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu. 2 Mao Xuewang 7 years ago, there was a wang xing butcher at the ciqikou ancient town Water Terminal in Shapingba who treated the leftovers of meat every day at a price of *. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang. 3 Husband and wife lung slices is a well-known flavor dish in Chengdu. According to legend, in the 193s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who, together with his wife, was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated them, walking around the streets and selling them with baskets. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them "husband and wife lung slices". After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of "Couple Lung Tablets" has been used ever since. 4 Second Sister Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bun Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices and spiced tendons. 5 Braised pork Guokui The Guokui operated by the traditional Guokui head office in Laohuangcheng has diverse tastes and unique flavors. Chicken slice Guokui, beef Guokui, steamed pork Guokui, lung slice Guokui and vegetarian dish Guokui are all its characteristic varieties. In addition, the oxtail soup of the traditional Guokui head office in Laohuangcheng is also very distinctive. Although Laohuangcheng deals in traditional snacks, its transparent dining table and white wallpaper are refreshing and quite fashionable. Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack. The most famous one in Dandan Noodles is Dandan Noodles, which was founded in 1841 by a vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu. Dragon wonton soup was founded in the 194s. At that time, Zhang Guangwu of Chunxi Road "Dense Flower Tea House" and other guys discussed opening a joint venture wonton soup shop. When choosing the name of the shop, it was called "Dragon wonton soup", which also means "dragon and phoenix are auspicious". The main features of Longwonton soup are: thin skin, tender stuffing and fresh soup. The parchment is made of super-grade flour with a little ingredients, which is kneaded slowly and rolled into a translucent shape of "as thin as paper and as thin as silk". The meat stuffing is tender and smooth, mellow and delicious. The original soup of Longwonton soup is made from several parts of chicken, duck and pig, which are stewed and simmered. The original soup is white, thick and fragrant. Zhong Shaobai, the founder of 8 Bell Dumplings, whose original name was "Xiesenmao", began to hang up the signboard of "Lizhi Lane Bell Dumplings" in 1931. The main difference between bell dumplings and northern dumplings is that they are filled with pork, without other fresh vegetables, and are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor. Zhong dumplings have the characteristics of thin skin (only 5g for 1 dumplings), fine ingredients (fine flour, selected pork with tendons removed and skins peeled), tender stuffing (temperature and moisture are well controlled during processing, and the meat stuffing is tender and slag-melted) and delicious taste (all auxiliary materials, red oil and original soup). 9 Han Baozi Chengdu famous snack Han Baozi has a history of more than 8 years since its establishment. In 1914, Wenjiang native Han Yulong opened a "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of the exceptionally delicious taste of its steamed buns. After the death of Han Yulong, his son Han Wenhua took over the business. He carefully explored and practiced the method of steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu's food and beverage industry and spread like wildfire. Later, Han Wenhua simply specialized in steamed buns and changed its store name to "Han Steamed Buns", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country. 1 Bean jelly was founded in Nanchong at the end of Qing Dynasty. Xie Tianlu, the founder, set up a shed at Nanchong Ferry to sell bean jelly. His bean jelly was tender and refreshing, and the seasoning was spicy and spicy. He gradually sold his fame. Xie Jia monopolized bean jelly from generation to generation, and then officially set up a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack. Three: Huangshan famous snacks: 1. Hibiscus cake: Hibiscus cake is made of fine glutinous rice flour, sliced into rice cakes, fried, and then refined with white sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and highly technical, so only a few manufacturers can produce this kind of cake. Huizhou has the custom of entertaining distinguished guests with hibiscus cakes around the Lunar New Year. 2. Mung bean pocket: Huizhou-style snacks. Pre-germinate mung beans. When the skin is broken and the buds are exposed, mix with wheat flour, add salt and water to make a paste, scoop it into the hoop on the spatula, and slowly dive into the boiling oil pan. After it is bonded into pieces, pick up the hoop, remove the spatula and fry it until it is dark yellow and green. Mung beans are crispy with rosin and have a unique taste. 3. Huizhou Champion Rice: Champion Rice, also known as Jujube Rice, is said to be a dish eaten by Liu Ruozai, the champion of the Ming Dynasty. Method: (1) Wash glutinous rice, steam it with water, take it out, add 9 grams of white sugar and a little lard, stir well, and remove the core of candied dates for later use. (2) Spread lard on a large bowl, put lotus seeds in the middle of the bowl, add seedless dates, put glutinous rice around the lotus seeds, and steam them in a cage for later use. (3) Dig a small hole in the water chestnut and fill it with jade hearts, steam it in a cage, take out the jujube rice and buckle it in the middle of the big plate, code the cooked water chestnut around the jujube rice, press a cherry on each jade, and code a circle of oranges around the water chestnut. (4) Bring the wok to a boil with water and sugar, skim off the floating foam, thicken it with raw flour, add some lard and burn it on the jujube rice. Features: bright color, rich nutrition, sweet and delicious. 4. Shexian Tofu Brain: Tofu Brain is a traditional snack in Shexian County, Anhui Province. It is said that in the Ming Dynasty, it was famous for its fresh and delicious taste, milky white soup and low price. Method: (1) Take a pot filled with 7% to 8% cold water, put in a piece of pork belly of about 5g and a small bag of shrimp (about 5g), and cook until the meat is cooked. When the oil juice and shrimp juice overflow and dissolve into the water, add a small amount of high-quality mung bean vermicelli, colorless soy sauce, refined salt and fennel, and stew with slow fire. When the vermicelli is ripe, it will become vermicelli gravy soup for later use. (2) Choose tender tofu, wrap it with gauze to squeeze out the water, then untie it, then scoop 1 spoon into a bowl filled with refined white flour (the flour should be dented and patted gently), and add a small amount of fine minced meat (pork belly cooked thoroughly in vermicelli soup the day before). Then the end bowl is gently rotated and shaken, and the flour is evenly wrapped outside, and it is rolled into a ping-pong shape. The bowl is tilted by the side of the pot, and the meatballs are rolled into the soup pot, cooked and floated. (You can't knead it with your palm or take it with your fingers, so as to avoid deformation, destroy the loose structure, hinder the uniform infiltration of juice flavor and reduce the quality). Features: soft and delicious, the soup is delicious, the flavor is unique, and it is easy to digest and absorb. Because the tofu balls are tender, they are named tofu brain pulp. 5. Ge Fen Mariko: The mountainous area of Huizhou is rich in Pueraria lobata, which is cool and sweet. Pueraria lobata squeezed and washed into powder named Ge Fen, also known as famous mountain powder, which is often used by Huizhou folks to make snacks. Ge Fen Mariko is made of pig fat and sugar into a spherical stuffing, which is first rolled with a layer of Ge Fen for three or four times, then put in a cage and steamed until the skin is black and shiny with small bubbles. This dumpling is flexible and strong in texture, sweet in taste, and has the effect of clearing heart and improving eyesight. 6. Fire-baked tofu: Fire-baked tofu is a specialty in Tunxi District and Xiuning County of Huangshan City. Specific production method: cut the old tofu into cubes, put it on a rack for fermentation, then bake it on charcoal fire, bake both sides into sallow, and eat it with baking. When eating, spread hot sauce, sesame oil and other condiments on the tofu to make it more delicious. 7. Baolusong: Baolusong is a famous snack. It is made of mountain bud reed as the main raw material. Mountain bud reed is a kind of corn planted in the mountains, with a growth period of about 14 days. It is sweet and clear in taste and high in nutrients. Grinding wild corn into fine powder, sieving with a fine powder basket to remove the cortex, stirring with water and boiling into paste, cooling and solidifying, planing into thin slices with a special bow, and then drying the thin slices on a bamboo plaque. When eating, put the thin slices into boiling oil and fry them, and then they can be picked up after stretching, swelling and floating. Bud reed pine is fragrant and crisp, so it is suitable for tea and table food. 8. Huizhou wrapped dumplings: folk snacks. Rice dumplings are found all over the country, but they have a unique flavor, and they are different in wrapping method, shape and content. Huizhou wrapped dumplings are mostly pillow dumplings. Grow up fat, two ropes, four horns, shaped like a pillow. There are many kinds of dumplings, such as meat dumplings, ribs dumplings, jujube dumplings, red bean dumplings, and so on. What is worth mentioning is "Grey Juice Zongzi", which is first wrapped with plant ash filtered water mixed with glutinous rice. Because of its strong alkalinity and viscosity, it is particularly delicious and soft to eat and convenient for short-term storage, so it is favored by diners. 9. Weighing sugar: Huizhou pastry name. This is a distinctive caramel product, which is shaped like a large scale tube cut off one by one, so it is called "weighing sugar". Weighing sugar is wrapped in white sesame or black sesame with caramel, and there is a white sugar center inside, which is made of white sugar mixed with sesame powder and rice flour. If it is kneaded more finely (such as a pen holder), it will become "a fragrant product". Its characteristics are crispy, non-sticky, sweet and palatable, and suitable for all ages. 1. Tunxi Drunken Crab: This is a traditional snack in Tunxi. Since the Opium War, it has been well-known in many neighboring provinces, cities and Zhejiang provinces to sell it in whole barrels, and some of them have been bought as gifts for relatives and friends. Raw material formula: 8 garlic cloves (smashed) of live crabs, 8 ginger cloves, 25 grams of rock sugar, 4 grams of pepper salt, 4 grams of soy sauce, 6 grams of Huizhou sealed wine, 4 grams of sorghum wine, and 1 grams of production method: wash the crabs, drain the water, uncover the navel bottom to discharge the dirt, add a little pepper salt, close it, break off the tip of the crab claw, insert it from the upper part of the navel cover and nail it down, and put it in the jar. Then pour in soy sauce (put 4g in cold weather, which can be increased to 6g in September of the lunar calendar), Huizhou altar-sealing wine (now changed to Huangshan glutinous rice sweet wine), ginger, garlic cloves, rock sugar and sorghum wine, seal it with oil paper and tie it tightly, and you can open the altar one week later. Product features: the color is bluish and yellowish, fresh and sweet, and the wine is particularly strong. If the altar is not opened, it can be stored for 2 months, but it cannot be stored after the altar is opened. Spring rolls, a famous snack in Xiamen, are commonly called "pancakes" in Xiamen. According to legend, Cai Fuyi, a Tongan man in the Ming Dynasty, and the military affairs of Yungui and Huguang, the governor, often read official documents all day, and were too busy to eat. Mrs. Cai was worried that her husband would be hungry for a long time, so she came up with a way: wrap the dishes in dough, and let Mr. Cai write with his right hand and eat with his left hand, which is very convenient. Xiamen pancakes are mainly made of bamboo shoots, peas, bean sprouts, vermicelli, dried bean curd, fish, shrimps, diced meat, oysters, carrots, etc. As for all kinds of seasonings, we should mix them appropriately, but we attach great importance to seasoning with dried flat fish, which tastes crisp, tender and delicious. Oil onion fruit-Mid-Autumn Festival is commonly known as "July and a half", and there is an old folk custom of worshipping ancestors with salted fruit. Legend has it that when a family was steaming this kind of offering, the child opened the steamer cover and saw that the salted fruit was half-cooked, thinking it was "white and tasteless", so he poured a bowl of meat dishes into the fruit. After being discovered by adults, it was "steamed with raw rice". But it tastes good. As a result, people competed to imitate it, and after evolution, it changed from salted onion fruit to oily onion fruit. The method is as follows: shredded pork, diced long pepper, fried and crushed flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, spiced powder and salt are made into balls, and rice slurry is put into a bowl for cooking. When eating, you should cut it open and put some sand tea sauce, orange juice, garlic paste and radish acid to taste flexible and fragrant, which is delicious. Frozen bamboo shoots-It is a common name "bamboo shoots" growing in beach mud, which looks like earthworms on land. It is crushed, washed and boiled, and then put into a small wine cup with gelatinous soup, cooled and frozen into small round pieces. When eating, use soy sauce, balsamic vinegar, Chili sauce, peanut butter, mustard, and garlic as ingredients. Zhou Lianggong, a native of Henan, once praised this ugly but delicious "bamboo shoot" in his book Min Xiao Ji when he was an official in Fujian in the early Qing Dynasty. Oyster frying-Oyster frying uses the top-grade oyster "Zhuhao" as the main raw material, mixes the eggs, sweet potato powder and chopped garlic evenly, and then uses a proper amount of lard to fry in the pot until both sides are crisp and yellow. When eating, garlic paste, sand tea sauce, coriander, etc. are used as ingredients to achieve crispy, delicate and delicious effects. Barbecued Dumplings-Dumplings are found everywhere, but Xiamen has a unique flavor. It is made of glutinous rice, pork, mushrooms, dried shrimps and chestnuts, which are mixed with oil, wrapped in bamboo leaves and stewed in soup. When eaten, it is served with sand tea sauce, which is not greasy and delicious. Leek box-Leek box is made of flour mixed with lard, and pork leg and shrimp.