Many Hong Kong artists are fascinated by this. It is said that Aaron Kwok packed the chafing dish when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. Like eating Sichuan food, the spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to several thousand yuan.

Kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. First, the larvae are stirred with thread powder, and then the eggs are broken up and fried in oil, so that the eggs wrap the larvae, just like omelets.

3. Tainan: Fried Eels

Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, roast pork and some brine dishes. Generally, it is pickled with secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and tastes slightly sweet like Cantonese. Roasted goose in Shenjing and squab in Huatian belong to "old brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose feet (wings) and stewed duck kidneys.

5. Harbin: Demolis stewed live fish.

On the outskirts of Harbin, there is a small village called Demoli by the roadside. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: If foreign friends don't like western food and northeast food, let's eat Molly stewed live fish.

6. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now all small restaurants and big restaurants can eat them. Fish is a sea fish in autumn. There are great fish and yellow flowers, as long as the palm of your hand. They are pickled with ginger and onion, and they are browned with oil. Cake is made of aged corn flour mixed with bean flour and white flour. Boil the cauldron with water and stick the cake around it. Do you want something to eat? Let's talk about it when you are familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old city, is known as "the capital of Hakka". People from the Central Plains moved here in a "well-dressed" manner, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fry the matchbox-sized tofu into golden brown, fill in the stuffing made of pork and fish, add chopped green onion and sesame oil, and simmer in a chicken soup casserole until the aroma is overflowing. I think the Hakka people in Meizhou haven't packed jiaozi for some time, which is why it's so delicious.

8. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and the food on the back and legs was good. How to eat the remaining fat in the water? There is a pig-killing dish: the blood sausage with pickled sauerkraut and the raw materials of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, cook it in oil in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove reflects the aunt's face, and the ginger and garlic in the pot are stewed glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", is similar to Maoming and Yangjiang in eating habits. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the coarse and fine, and is original. Zhanjiang native chicken used to be very popular in restaurants in Guangzhou. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. It is a little hen that grows slowly or lays its first nest of eggs. This kind of chicken is strong in fiber and easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor, and a dish of sesame oil and garlic sauce is even more "irritating"!

10. Yan 'an: mutton soup

There are many delicious things in Yan 'an: potatoes in Ganquan rubbed with tofu and long pancakes, and mutton soup is the most delicious. Mutton, mutton offal and soup cooked with spices are very simple. The villagers squatted together around the towels on their bellies, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

1 1.Xi An: cold donkey meat.

Donkey meat has the functions of nourishing qi and blood, benefiting viscera, etc. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the famous "Guanzhong donkey" in China. Fengxiang preserved donkey meat has existed since Xianfeng period of Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is even more praised. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is pork belly. Steaming five layers of three-flowered belly meat with rock sugar and octagonal cinnamon, then frying it in a pot and putting lobster sauce, is very exquisite and complicated. The cooked Maojia braised pork is golden and shiny, fat but not greasy, very fragrant and delicious.

13. Guangzhou: Old Fire Soup

Making soup is a compulsory course for housewives in Guangzhou. There is not a native Guangzhou who doesn't like soup. Whether cooked at home or sold in restaurants, the old fire soup in Guangzhou has only one purpose-nourishing! In summer, winter melon stewed lentil ribs, red beans reduced fire, and American ginseng stewed chicken in winter drove away the cold. If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot and your face will get pimples. You need soup and herb tea. ...

14. Shunde: chrysanthemum fish.

Shunde has been a rich land since ancient times. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "eat in Shunde and do in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. Besides the famous fried milk and giant eel, chrysanthemum fish is also a representative style. Shunde daliang town also has double skin milk, and Chencun also has fish cakes. ...

15. Yanji: dog meat hotpot

You can't eat dog meat when you arrive in Yanbian Korean Autonomous Prefecture. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Stew dog meat and dog ribs at the bottom of a special pot. Only fresh ones are spicy. It may be that Yanji is too cold, so dog meat should be supplemented with Chili. Eat it all year round, and it is best to cure a cold in summer!

16. Changchun: the third line

China folks have always had the habit of tasting three kinds of delicious food, namely, land, trees and water, on a long summer day. When it comes to the three great delicacies in this place, we mean fresh seasonal vegetables: amaranth, yuanmai and broad bean (or garlic sprout), which are fresh and tender when fried together. When I arrived in Changchun, Sanxian grass became a famous local dish. Now there are three kinds of potatoes, eggplant and pepper fried together. This is an authentic northeast dish.

17. Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love stews, and there are many famous dishes to eat. What goose stewed potatoes, chicken stewed mushrooms, pork stewed noodles with sauerkraut, as the name implies, are all local dishes eaten in the cold weather in1February. The pickled cabbage pickled by northeast Chinese cabbage is cut into matchstick-thick silk, which helps the white leaves to be green and not rotten for a long time. The local potato flour is easy to cook and endure, just like hanging upside down in a pot with chopsticks, yellow and bright. With the old soup of cook the meat and Bones when killing pigs, and pork stewed with stir-fried pork belly and sauerkraut vermicelli, the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is very popular on the streets of Shenyang. Sichuan hot pot tastes strong and spicy, which is not only similar to Northeast cuisine, but also conforms to the taste of Shenyang people. Speaking of spicy strips, Northeasters are also outstanding. In fact, the owner of Sichuan hot pot restaurant in Shenyang really feels that he has found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

Hohhot: Mongolian barbecue.

The authentic flavor of people on horseback is baked. When you walk into the yurt and drink milk tea, you will receive Hada from the hospitable herdsmen with both hands! When you are surrounded by a bonfire and enjoy the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

20. Beijing: Boiled fish

"Ma Shang is spicy enough", originally a famous Chongqing dish, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of cooking fish is simple: cut the fresh fish into thin slices, marinate it with salt a little, and then cook it in water. The real taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil.

2 1. Jilin: dog broth

In the Korean restaurant in Jilin, all the dog broth is fresh meat of the day, and there is no stock. The dog broth made in this way is called clear soup. There are many kinds of eating dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you will feel a smell in your nose, and the taste of this dog meat will become more and more fragrant.

22. Shenzhen: Chongqing Hotpot

Shenzhen seems to be an easy city to land in, and you can find any style of food. Of course, the hottest thing now is hot pot. A website named "Shenzhen Yi" launched a special topic about "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is famous for its exquisite soup mix, diverse raw materials, various meats and vegetables, wide adaptability, unique style and warm scenes, so it is the hottest Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuanese eat diced yellow pepper, while southerners call it yellow bone fish. Zhuhai is a city used to eating seafood. There are many immigrants and there is no food of its own, so it has to eat everywhere. This fashionable yellow bone fish is produced in Hunan cuisine.

24. Xiamen: Boiled live fish

The popularity of this dish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of foreign dishes in Xiamen caused by the rapid increase of foreign population. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 Sichuan restaurants. However, boiled live fish really tastes good. Although the ingredients are simple and popular (grass carp) and the cooking method may not be unfamiliar (boiled), its wonderful combination of spicy and delicious flavor not only satisfies Xiamen people's enduring good taste of fish and seafood, but also is an extension of its traditional "sand tea complex" in the whole popular trend of Sichuan cuisine.

25. Longyan: Drunk River

This is a classic Hakka dish, which was once popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan cuisine and Hunan cuisine have swept across the country, this drunken river can still be said to last forever. Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inside and tail) and three * (crown and two claws), but the most unique feature of this dish is wine. Only by cooking with Hakka wine can it be delicious, fresh and fragrant.

26. Chengdu: pickled cuttlefish

An author named "Mao Liao" described Sichuan-style seafood like this: Since the seafood defected from Sichuan cuisine, it seems to glow in the second spring! A typical example is pickled cuttlefish. This dish is all pickled sea peppers (bullet peppers) from Sichuan. If you want to choose sea pepper with bright red color, big body and thick meat, you need to soak it just right. The dishes are red and white, which is pleasing to the eye! The taste of pickled peppers is all in cuttlefish larvae, which is a little sweet.

27. Yibin: Hot pot with diced fish with yellow pepper.

The diced yellow pepper on the edge of the Yangtze River is "Bashi yellow pepper diced". What do you mean by "Bash"? This is Sichuan dialect, which means great. The diced yellow peppers made in Yibin are not stewed or steamed, but they are mostly eaten in Sichuan cuisine. The diced meat in the hot pot of yellow spicy fish is very fresh and tender.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp was all the rage in Changsha, and every restaurant and booth made delicious shrimp. With the recent outbreak of grass lobster, the delicious snake with its debut has gained the upper hand. Delicious snakes have the same effect as delicious shrimps. Slicing the snake into strips is also stewed with Hunan special spicy sauce, star anise, fragrant leaves, green and red peppers, onions, ginger and monosodium glutamate. After the fire is fried, simmer slowly and taste it separately. When the sauce is poured on the plate, the fat snake section has been soaked red and bright, and the snake meat is tight and has a transparent luster. After taking a bite along the grain, the elastic snake meat gradually becomes fragrant between the tongues, and then it is perceived as spicy, so spicy that people can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken is known as the first of the "four famous dishes" in Hainan. It is named after it is produced in Wenchang City, Hainan Province, and weighs about 1.5 kg. The traditional way of eating Wenchang chicken is to chop it in white, which can best reflect the original flavor of Wenchang chicken. Meanwhile, rice cooked with chicken oil and chicken soup is commonly known as "chicken rice". Hainan people call it "eating chicken rice", including boiled chicken. Under the influence of the national casserole fever, Wenchang chicken in Hainan also has the trend of casserole.

30. Sanya: red curry cucumber with duck meat.

Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck species introduced from abroad by overseas Chinese of Qiong nationality in the early years. Its duck breeding method is particularly particular: first, feed the ducklings with freshwater fish and shrimp or earthworms and cockroaches. About two months later, when the ducklings just grow up, they will be kept in a small circle to narrow their range, then they will be mixed with rice and rice rubber to make small pieces and fed, and then they will grow into meat ducks within 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between skin and meat, which is especially sweet. Add red curry and melon to make it more lively and fragrant.

3 1. Nanchang: Fried bacon with Artemisia selengensis.

The grass in Poyang Lake is the treasure of Nanchang people-this is a dish. Although this dish made in Nanchang and Jiujiang is not expensive, it is the favorite of Jiangxi people. Whenever possible, it will be given to friends from other places and people who have been away from Jiangxi for too long. Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Traditional Chinese medicine believes that it is sweet, flat and slightly toxic, and can clear away heat and promote diuresis and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty and soft, and Artemisia is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia is fried, and the Artemisia on the land is not crispy enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally call Gannan small fried fish Gannan small fried fish, which is a big mistake. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Gannan small fried fish is a local flavor dish pioneered by Lingchu in Ming Dynasty, and it is still popular today. It is named for frying fish in a small wine (Ganzhou used to call vinegar a small wine). Small fried fish is made of fresh grass carp, with the head and tail removed, cut into pieces in batches, and cooked with ginger, onion, red pepper, wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: Chili fried bacon

"Jiangxi people are not afraid of spicy food", and spicy food is in Pingxiang. Because of its proximity to Hunan, Pingxiang people eat spicy food very fiercely. It is said that even steamed eggs should be put with Chili powder. Pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to bacon, which makes the aroma of bacon more hearty and rich.

34. Ji 'an: Jinggangshan smoked bamboo shoots and roasted meat.

The 800-mile Jinggang is a sea of bamboo, and different kinds of bamboo shoots are easily made into dried bamboo shoots. Dry the cooked bamboo shoots with charcoal fire, because they are dark brown, which is called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.

35. Anshun: Fried bait.

Bait blocks can be roasted, boiled, fried, salted, steamed and fried, and fried bait blocks are the most elegant. Cut the bait into small pieces, add ham slices, pickles, green onions, leeks and pea tips, stir fry, pour in sweet and salty soy sauce and mix in a little oil pepper. It tastes sweet and thick, salty and mellow, rich in color, as thick as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake mutton creates the most romantic and light association for mutton which has always been famous for its fishy smell. This dish is made of boiled white sheep meat slices peeled and loosely sliced, cut into domino pieces and soaked evenly with ingredients. Fresh milk and egg white are mixed with minced meat of chicken and mandarin fish, then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over. The origin of this snow-like Kethleen is to scoop the whipped egg white on the steamed mutton. Put the spoon on the fire, then add the materials layer by layer to thicken it, and finally pour in the chicken (duck) oil. A "snowflake mutton" with bright shape and soft entrance like snowflake melting is finally finished. The delicacy of labor is really a bit like Jiafu eggplant.

37. Liuzhou: Screw Chicken

The 24 seats that can enter the Jin-style Manchu-Han banquet have become the only one of the 24 dishes on the mat, and the snail chicken is really extraordinary. In fact, the market price of laying hens is not expensive.