Nanjing cuisine: salted duck/duck head can't go to Nanjing without eating salted duck. Nanjing people love ducks so much that some people even say that Nanjing people had a grudge against ducks before. Whether this rumor is based or not, Nanjing is called "Duck Capital" but it is a real name. Salted duck is a famous specialty in Nanjing and has a long-standing reputation. It is said that it has a history of 1000 years. Nanjing salted duck skin is white and tender, fat but not greasy, fresh and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Every holiday or working day, it seems to have become a secular etiquette for tourists from home to chop a bowl of salted duck on the street. It is also because of eating too many ducks that Nanjing people turn waste into treasure and make duck heads into delicious snacks. Duck head, whether braised in soy sauce, soaked in soy sauce or soaked in salt water, is delicious. Buy three or five duck heads and a bottle of beer. Taste carefully and chew slowly. That's very comfortable ...
Beijing Roast Duck Beijing Roast Duck: Known as "the best food in the world", it is a famous delicacy at home and abroad. Beijing roast duck includes stewed roast duck and hanging roast duck. Stewed roast duck is baked by the heat of the furnace wall. The temperature in the furnace is high first and then low, and the baked duck has crispy skin, full inner layer and fat but not greasy. Hanging furnace roast duck is a roast duck made of jujube, peach, pear and other fruit trees. Roast duck is tender in the outside and has a unique flavor.
Tianjin snacks: fried cakes with ears and eyes
Ear-eye fried cake is selected from Jiang Lai, and the noodle sauce used in the water shop is Chixia. White sugar is brewed by traditional techniques and fried by specified methods. The finished product has golden skin, crisp but not greasy, fragrant but not greasy stuffing, palatable and no additives. It can be described as green and nutritious food.
Erduoyan fried cake originated in Guangxu period in the late Qing Dynasty (1900). Liu Wanchun (1874- 1962), the first generation shopkeeper, went from pushing an ostrich cart all over the street to setting up a stall on the street outside the north gate of the west exit of Yuyi Street. After accumulating some capital, he partnered with his nephew Zhang in the north gate. Liu Wanchun's fried cakes have fine ingredients, fine workmanship, delicious taste and low price. Outstanding among many fried cakes, unique, thriving business, won the reputation of fried cake Liu, and because the fried cake shop is close to appraisal street, Shenzhen street dye shop, pawn shop, jewelry shop, cloth shop, shoes and hats shop. Rich people have birthdays, and ordinary people have birthdays. Borrowing homophonic words of cakes, holding the luck of step by step, making an appointment to buy fried cakes in advance, the business is booming, and Liu Ji fried cake shop has thus revealed its reputation. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only 1 m wide, people humorously call it Erduoyan. Although it was renamed Zengsheng City during the Japanese puppet regime, Erduoyan Fried Cake Shop became more and more famous. Fried cake is also called pierced cake.
Erduoyan Fried Cake has won many high-quality food awards from the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company since 1983, won the gold medal in the 5th Asia-Pacific Expo in 19971February, and was recognized as a famous Chinese snack by the Chinese Cuisine Association. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cuisine Association.
Goubuli steamed stuffed bun is famous all over the country for its delicious taste and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, mixing, kneading and rolling, and there are clear specifications and standards in workmanship, especially the symmetry of steamed buns, and each steamed bun is not less than 15 pleats. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world.
Shanghai cuisine: Nanxiang steamed buns, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, with no onion and garlic, only a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water sprinkled. The skin of steamed bread is made of unfermented refined flour, 50 grams of flour can be wrapped in 8 pieces, and 100 grams is a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and firm, glittering and translucent and yellow, full of soup and saliva, and delicious. It will taste better if it is served with shredded ginger, balsamic vinegar and a bowl of shredded chicken and egg soup. The stuffing of Nanxiang steamed buns can also change with the seasons. Shrimp is added in early summer, and crab meat, crab roe and crab oil are added in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.
The big chicken chops originated in Taiwan Province Province, and only 65,438+0,000% naturally grown chickens were selected. The taste and taste of chicken have reached the best balance. Using secret formula, pickled, delicious and juicy, and then sprinkled with salt and pepper powder with unique taste in Taiwan Province Province. The meat is tender and juicy, the product is golden and crisp, crisp outside and tender inside, and the aroma is overflowing. The delicious food on earth makes people never tire of eating, and is snapped up by diners. The highest chicken-dense big chicken chops: Originated from Taiwan Province Province, it adopts secret formula, pure natural fresh muscle, scientific collocation, golden crisp, delicate taste, several rows of soft and juicy meat, and fragrant.
Tianjin Snacks: 18th Street Twist
Guifaxiang Twist, also known as 18th Street Twist, is one of the "Tianjin Three Musts" foods, also known as Tianjin Goubuli Steamed Bun and Ear Duoyan Fried Cake. Guifaxiang's assorted twisted dough is crisp and sweet, with unique flavor. It can be stored for three months in spring and autumn and two months in summer, which is amazing. Shibajie Twist is a kind of mixed stuffing big twist, which is innovated after repeated exploration. A crisp stuffing containing osmanthus fragrans, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, so that the fried twist is soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not stink, soften or deteriorate after being placed in a dry and ventilated place for several months. Domestic and foreign guests visiting Tianjin should bring a few boxes of fried dough sticks to their relatives and friends when they leave. The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin, with a history of more than 70 years. At that time, two brothers opened a dough twist shop in 18th Street, Dagu South Road, Tianjin, and named it "Gui Faxiang" and "Gui Facheng". They fight with each other, and the more fried the dough twists, the better, commonly known as "eighteen street dough twists". After 1949, the two stores merged, and the store was rebuilt with state investment and named Guifaxiang Mahua Store. 1983 Tianjin Guifaxiang Twist Company was established, with five branches in the city and branches in Changchun, Shijiazhuang, Taiyuan and Zhengzhou.
Fan Guilin, the founder of Guifaxiang Twist, was born in Dacheng County, Zhili (now Hebei Province) and fled to Tianjin at the age of 9. 13 years old began to work as a waiter in the dough twist shop on East Building 18 Street. 1936 opened his own Guifaxiang Twist Shop on 18 Street. Because he is diligent and eager to learn, he dares to innovate in business, and the fried dough twists are crisp, sweet and delicious, which is very popular. Guifaxiang is located in 18th Street, so it is commonly known as "18th Street Twist".
It is exquisitely made and its materials are exquisite. In each twist, there are stuffed crisp strips made of more than a dozen small materials such as peach kernel, green plum and osmanthus, and then twisted into five flowers with hemp strips and white strips. Stir-fry with peanut oil over low heat. Add the crystal sugar and moss after taking out the pot. Sweet and crisp, it won't be soft, spoiled or stale after a few months. 1989 won the Golden Top Award of National Food and the Silver Award of the First National Food Expo. 199 1 won the national famous trademark nomination award.
Shanghai cuisine: Nanxiang steamed buns
Nanxiang steamed bread, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, with no onion and garlic, only a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water sprinkled. The skin of steamed bread is made of unfermented refined flour, 50 grams of flour can be wrapped in 8 pieces, and 100 grams is a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and firm, glittering and translucent and yellow, full of soup and saliva, and delicious. It will taste better if it is served with shredded ginger, balsamic vinegar and a bowl of shredded chicken and egg soup. The stuffing of Nanxiang steamed buns can also change with the seasons. Shrimp is added in early summer, and crab meat, crab roe and crab oil are added in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.
Hangzhou cuisine: West Lake vinegar fish
West Lake vinegar fish, commonly known as West Lake vinegar fish, is one of the traditional famous dishes in Hangzhou.
The history of vinegar fish in West Lake begins with the "Song Sao Fish Soup" in Hangzhou in the Southern Song Dynasty more than 800 years ago. Legend has it that at the end of the Northern Song Dynasty, Jin Bing invaded, and Zhao Gou, King of Kang, fled south, making Lin 'an his capital. At that time, there was a woman named Song Wusao who refused to accept the rule of the invaders and fled to Lin 'an from the north with her brother-in-law to make a living by fishing in the West Lake. Once, my brother-in-law was caught in a rainstorm and fell ill in bed. WuSao is making fish and eggs for her brother-in-law to supplement her body. Unexpectedly, the officers and men came to catch young men to build palaces. Sister Song begged the officers and men not to catch her bedridden brother-in-law and accidentally knocked over the wine and vinegar bottle on the stove. After the officers and men left, the fish eggs in the pot were boiled into soup, but the brother-in-law felt extremely delicious after eating it, and his appetite was wide open, and he soon recovered. Since then, the neighborhood has become a delicious fish soup. Later, when Xiaozong visited the West Lake in the Southern Song Dynasty, he summoned Sister Song. After tasting the fish soup, he was greatly appreciated. Give him a large sum of money, and give him a wine flag as a rainbow, let him make fish soup and sell official wine exclusively. After continuous improvement, "Song Saoyu Soup" has become a famous dish in fish dishes. Louwailou Restaurant, which was founded in Daoguang period of Qing Dynasty, inherited this famous dish, innovated the "West Lake Vinegar Fish" with fresh and sweet crab meat, and publicized it as "Sister Song in Beijing is the first delicacy of the West Lake", becoming the first famous dish in Hangzhou.