You have to eat salted duck when you go to Nanjing. 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." On holidays or weekdays, it seems to have become a secular etiquette for tourists from home to chop a bowl of salted duck in the streets. 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 comfortable.

Beijing cuisine: 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. Roast duck is roasted 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 cuisine: Goubuli steamed stuffed bun

"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gui Guiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because the father had a son at the age of forty, for the sake of safety, he named the baby "Dog", expecting him to be as good as a puppy (according to the custom in the north, this name is full of simple and loving affection).

The dog came to Tianjin to study at the age of fourteen, and worked as a waiter in Liu Jia Steamed Restaurant near Tianjin South Canal. Dogs are ingenious and curious. Under the careful guidance of the masters, this noble friend's skill in making steamed bread has been continuously improved, and he soon became famous.

After three years as a teacher, Gui Youyou mastered all kinds of skills in making steamed buns, so he independently opened a snack bar specializing in making steamed buns-"Dejuhao". He added a proper amount of water in the ratio of 3: 7 to lean fresh pork, supplemented by ribs soup or belly soup, and added ground sesame oil, special soy sauce, Jiang Mo, chopped green onion, monosodium glutamate and so on. Mix them carefully into buns. The steamed stuffed bun skin is semi-hairy, rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness after rubbing the strips and putting the agent. Wrap the stuffing, knead it carefully with your fingers, and at the same time twist it hard. Each steamed bread has a fixed number of 15 pleats with uniform pleat density, such as white chrysanthemum. Finally, steam in the furnace with hard gas.

Because Gui Guiyou's craftsmanship is good, his work is very serious, and he never adulterates it. The steamed stuffed bun made by Gui Guiyou is soft in taste, fresh and fragrant, not greasy, and looks like chrysanthemum. It attracts people from thousands of miles away to eat steamed stuffed buns, and the business is very prosperous, and it soon becomes famous. As more and more people come to eat his buns, Gui You is too busy to talk to customers. As a result, the person who ate steamed stuffed bun called him "a dog selling steamed stuffed bun, ignoring people". Over time, people called him "Goubuli" and the steamed stuffed bun he operated as "Goubuli Steamed Bun", but the original store name was gradually forgotten.

It is said that Yuan Shikai was the governor of Zhili, and when he was training the new army in Tianjin, he gave the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress Dowager Cixi was overjoyed after tasting it, and said, "Wild geese in the mountains, cattle and sheep on land, and fresh seabed are not as good as dogs ignoring incense, and they can be eaten for a long time." Since then, Goubuli steamed stuffed bun has gained a great reputation and gradually opened semicolons in many places.

Later, Gui Youyou suddenly used his quick wits and came up with a new idea of doing business: even if there are several baskets of clean chopsticks on the table in the store, customers will buy steamed bread. He asked to put the change in the bowl first, and then he priced the buns according to the amount of money in the bowl. Customers eat steamed buns, put down their bowls and chopsticks and leave the shop, while aristocratic friends are too busy to say a word from beginning to end. So the neighbors made fun of him and said, "Paparazzi sell buns and ignore them." Later, good neighbors named his steamed stuffed bun shop "Goubuli", and the steamed stuffed bun he made was called "Goubuli Steamed Bun", and noble friends did not object. As soon as the name of this shop came out, it became well-known and has been passed down to this day. It can be said that it has a long history! Tianjin cuisine: Goubuli steamed stuffed bun

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. Tianjin snacks: fried cakes with ears and eyes

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. The 18th Street Twist is a kind of mixed stuffing big twist, which is innovated through 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, and you will drool when you bite a bag of soup. It will taste better if you eat it with shredded ginger, balsamic vinegar and a bowl of shredded chicken and egg drop 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.

Shanghai Snacks: Crab Shell Yellow

Crab shell yellow is named for its round and yellow shape like crab shell. Crab shell yellow is a flat round cake made of crispy fried noodles and fermented flour, sprinkled with sesame seeds and baked on the wall of the oven. This kind of cake is delicious, salty and sweet, with crisp skin and crisp inside. Someone wrote a poem praising, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Crab shell yellow has salty and sweet fillings. Salty ones include scallion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, rose, red bean paste, jujube paste and other varieties. This product is the best made by Wuwan Bakery at the intersection of Ahava Road, Shimen No.1 Road. Shanghai Snacks: Crab Shell Yellow