After much deliberation, I decided to admit that I am a "seafood", because every city I have been to has at least one favorite food.

For example, hot pot, regardless of whether it is northern or southern, I only like the delicious one.

For example, rice noodles, whether soup or dry-mixed, are delicious as long as they are not made of "silica gel".

For example, noodles, no matter whether they are chewy or toppings, are good, as long as the locals are willing to use them to play the Divine Comedy.

...

Who are these things that I can't choose? Don't sell them, just bring them out to meet people. (There is a list of good shops recommended by private people in the article.)

Hot pot with a large number of talents

Hot pot is really a universal choice, which won the temple and the market. The only pity is that I often meet the situation of eating hot pot by myself. But so what, as long as you get the greatest satisfaction from the tip of your tongue in boiling, it's ok!

Northern School-Eating meat with big mouth and refreshing sesame sauce

As a northerner, it is not the heating that can defeat the cooling in winter, but the flaming stove with slightly curled mutton.

If you want to experience the royal happiness, it must be boiled mutton in Beijing copper pot.

Thick base, round belly and meat are our greatest hobbies, especially those "fat sheep" from the grassland. Baa ~

This kind of imperial food originated from the Qing Dynasty is not only full of luxury, but also very elegant. At the bottom of the pot with clear water, only green onions, mushrooms, medlar and ginger are allowed to be added for simple seasoning.

The picture comes from the documentary "Boiling Hot Pot"

After boiling, "Shangnao" and "Trident" took the lead, accompanied by the crackling sound of the pot wall, the soup was spinning and jumping, and the soul sealed in the hot pot in the previous life was about to be lifted.

After entering the water for a few seconds, the grassland mutton as thin as cicada's wings turned white from bright pink. Chopsticks are quickly squeezed out, stained with chocolate-like silky taste, and let you dream back to the grassland in one bite.

The picture is from the documentary "Boiling Hot Pot"

As for what this dip is, I don't need to tell you-sesame sauce, which is called baked sesame sauce in old Beijing.

As the only partner of meat-rinsing, besides sesame sauce, marinated shrimp oil, red fermented bean curd, leek flower sauce and red pepper oil are also unique, giving birth to a multi-dimensional flavor.

After eating, one or two cloves of sugar and garlic and a crispy sesame seed cake will make this royal banquet complete.

recommended restaurant: jubaoyuan (niujie head office): a century-old shop, there is not a time when there is no queue.

the southern faction of Sichuan and Chongqing-hairy belly is king, and red oil spreads its wings

Sichuan and Chongqing faction can be regarded as the largest gang in the hot pot Jianghu.

However, in the eyes of mainlanders, it seems that the hot pots in Bashu and Chongqing are always confused. For Chongqing people, although it is not harmful, it is extremely insulting.

Chongqing hot pot is the "lever handle" of the hot pot session in my heart, and it can be called Virgo in the hot pot rules. No oyster sauce, no chopped green onion, only oil dishes, dry dishes and nine squares. Maodu, duck intestines and yellow throat are divided into three parts, and they are competitive.

red oil was rolling in the bottom of the butter pot, and it was stirred up by chopsticks. After seven strokes, the crisp and refreshing feeling made Ouyang Feng, who was already numb, reluctant to let go of this overbearing cool, hemp and spicy.

The picture comes from the documentary "Boiling Hot Pot"

And the Jiugongge has its own duties. Put a handful of shallots and bean sprouts in the four-character box first. Other beef, fresh duck blood, brain flowers, etc. that need to be boiled are arranged in a cross with a relatively low temperature, and the crispy ingredients that need to be boiled for no more than 2 seconds are in the middle.

after a meal, only the fast-breaking Jianghu flavor will be hit.

by the way, remember to order another Weiyi soy milk, and this meal will be considered complete.

Recommended restaurant:

Dalong Hot Pot (old shop): No.29, Radio Station Lane, Xiaolongkan, Shapingba District, with No.1

Maixiangyuan Hot Pot (Yinshi Tianxiang Store): No.62, Sha 'nan Street

Dongdong Hidden Air-raid Shelter Hot Pot: No.92, minzu road, Yuzhong District,

Loquat Garden is a fresh hot pot (Nanshan Head Office): Wenfengzheng Street, Nan 'an District : No.4, No.46 Xinmin Street, Yuzhong District

I dare not say that 99% of these shops are old shops for more than 1 years. Think about it, in Chongqing, a hot pot royal family, if it is delicious, it will last so long!

there is no shortage of sheep in the northwest

no sheep can escape from the northwest alive.

As the king of the meat chain, the northwest people have put new magic into it according to local conditions and according to their aptitude. There is no best mutton, only better mutton.

This bowl tastes a little tired.

"It's covered with ink and steamed buns, so break it quickly."

Mutton foam is the most tired food I have ever eaten in Xi 'an, and it's also my favorite.

It was called "mutton soup" in ancient times. Su Shi, a poet in Song Dynasty, once said:

There is bear wax in Longzhuan, and mutton soup in Qin Dynasty.

A bowl of authentic mutton bread in soup mainly contains mutton, chopped green onion, vermicelli, sugar and garlic, etc. It can be said that the material is heavy and mellow, and the rotten meat soup is thick, fat but not greasy. The steamed buns used are called "steamed buns", one for two, which are made by kneading nine pieces of dead noodles and one piece of hair noodles together.

according to a friend in Xi' an, there are four steps to correctly break the buns:

First break: pick up the buns and split them in two, then split them into four

Second tear: tear the buns into two pieces from the middle

Third pinch: pinch the buns to the size of soybean grains, neither into pieces nor into pieces

Fourth shake: check when shaking to see if there are any big buns.

dry bubble: the soup is completely sucked into the steamed bun, and the soup is actually served, and it is heavy.

go alone: steamed buns and soup are served in two bowls. Break the buns in the soup bit by bit, and then drink a bowl of fresh soup after eating.

Water besieged city: that is, the center of the bowl is steamed with meat, surrounded by fresh soup, and saturated with glittering and translucent fans.

Therefore, to eat a bowl of authentic steamed buns, you can't do without your cooking skills and chef's cooking skills, which is a delicious food completed by both the chef and the diners.

Recommended restaurants: Mahong Snack and Paomo Restaurant and Tongshengxiang, especially Tongshengxiang, which is well known in Xi 'an.

The mix and match style is also good

What's delicious in Gansu? Did you first think of Lanzhou beef noodles? What's delicious in Dunhuang? The Mogao Grottoes ... This is really inedible.

Populus euphratica braised cake, yellow noodles with donkey meat, melon soaked steamed buns ... these are all delicious foods in Dunhuang, and I only like the bowl of mutton mixed juice in the morning.

get up early with a bowl of soup and be refreshed all day!

Dunhuang people like the pork and mutton stewed vermicelli cooked for more than 4 hours for breakfast.

Tang Xuanzang appeared in Dunhuang frescoes in cassock, and the pork here jumped into the oil pan in egg cake, turning himself into a cassock in the juice.

The picture comes from the documentary "Dunhuang, A Banquet that Never Disappears"

Tofu strips, cassock, pork balls, vermicelli, fungus and mutton slices lined up and jumped into the bowl, waiting for a fierce scuffle with mutton soup.

After 2-3 times of siege of mutton soup, the ingredients were finally overwhelmed and poured thoroughly, sprinkled with chopped green onion, and the mutton juice with mixed blood flavor got into your mouth.

Recommended restaurant: Xiajiahe Juice, a decades-old shop, and a breakfast shop that locals can't live without.

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There are also beef vendors in Zhangye, braised rice noodles in Guilin, fried rice noodles in Xinjiang, clatter in Liaocheng, and soup in Linyi ... I really like it too much!

Every city has its own flavor because of different ingredients, different cooking techniques and similarities in history and humanities.