Changsha, Hunan, whether you want to explore historical celebrities or eat, drink and have fun, here can satisfy you and make you enjoy yourself. Recommended stinky tofu. Xi 'an's story may be buried in this bustling city. The ruins of the ancient city and the beautiful food have been here once, and I want to come again. Recommend Chinese hamburger. Beijing shows a solemn and dignified side, but it does not lose the breath of life. Although it is the capital, the food here is very grounded. Recommend Beijing roast duck.

Chengdu's hot pot culture comes from Chongqing, but it is more fragrant and fresher than Chongqing's hot pot, and its spicy taste is moderate. Sichuanese are more interested in spicy food, and pay attention to being firm outside and soft inside, spicy food is firm but not soft, soft and fragrant but not stiff. The so-called rigidity and softness means both rigidity and softness, spicy and fragrant, spicy and fragrant, and there is also a hemp flavor. Coupled with the slow mixing of the three flavors, the taste of the copper pot is endless.

In addition to hot pot, there are of course other delicacies: sweet water noodles, Dandan Noodles, bean jelly in northern Sichuan, dragon hand-copied, hot and sour tofu, Mapo tofu, husband and wife lung slices, and dervish chicken. ......

Spicy powder is a traditional snack widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli.

Because the hot and sour powder made of dry powder strips is simple and convenient, the production method of "dry powder" is widely used in China. Among them, Haoyoulai Hot and Sour Powder is the most famous in Haochi Street on Bayi Road.