What kinds of snacks do you have?

Anhui more

Bagongshan tofu 1/6

Phoenix three goals 1/6

Bagongshan Snowy Moon Silver Ball 1/6

Fengyang stuffed tofu 1/6

Huaiyuan pomegranate 1/6

Beijing Moore

Aiwowo 1/ 13

Babao lotus seed porridge113

Bagua cake113

Bee cake113

White soup chop suey113

Fujian is more

Baoyu Fish Lip114

Great lake fish114

Fuding city flavor snacks114

Fuding taro114

Citrus114

Gansu is more

Lily115

Dunhuang Yuqian115

Spike honey115

Storage of cured meat in plant ash, Gansu Province.

Gansu oil-soaked bacon115

Guangdong is more

Thin-skinned shrimp dumplings117

Pancakes117

Chaoshan "A Thousand Years of Rice Country"117

Chaoshan traditional rice fruit food117

Chaoshan roasted oysters117

More in Taiwan Province Province.

Ajiabozai Champion Cake 1/2 1

Snacks in Taiwan Province Province are colorful 1/2 1.

A Guo Goose 1/2 1

Quanzhou Banzhou Cuisine-Ahan salty porridge 1/2 1

Ajuan Meat jiaozi 1/2 1

Tianjin is more

Tianjin Goubuli, which is famous at home and abroad, has a long-standing reputation 1/2 1.

Onion 1/2 1

Erduoyan fried cake 1/2 1

[Gui Faxiang] Assorted Twist 1/2 1

Golden Gate Stone Crisp 1/2 1

Tibet is more

Tibet butter tea 1/2 1

Baba 1/2 1

Tibetan blood sausage 1/2 1

Tibetan shortbread (Ti) 1/2 1

Amdo patch 1/2 1

Hong kong is more.

Chicken feet 1/2 1

Cordyceps pigeon 1/2 1

Hot corn cyclone +0/2 1

Local traditional dessert "People and Tofu Flower" 1/2 1

Car noodles and Wonton Noodles 1/2 1

Xinjiang is more

Grilled naan 1/2 1

Rice intestines and flour fertilizer 1/2 1

Hand-grabbed mutton 1/2 1

Lamb meat 1/2 1

Tissue paper buns and baked buns 1/2 1

Zhejiang more

Jiaxing Zongzi 1/2 1

Jinhua douchi 1/2 1

Jinhua Dried Vegetable Crispy 1/2 1

Jinhua dried vegetable shortcake 1/2 1

Jinhuaham

Everywhere special snacks daquan

1. Taipei: Yuanyang Hotpot

Kaohsiung: oyster omelet

3. Tainan: Fried Eels

4. Hong Kong: Barbecue

5. Harbin: Demolis stewed live fish.

6. Dalian: salted fish cake

7. Meizhou: Hakka stuffed tofu

8. Qiqihar: killing pig dishes

9. Zhanjiang: local chicken

10. Yan 'an: mutton soup

1 1.Xi An: cold donkey meat.

12. Xiangtan: Maojia braised pork.

13. Guangzhou: Old Fire Soup

14. Shunde: chrysanthemum fish.

15. Yanji: dog meat hotpot

16. Changchun: the third line

17. Jiamusi: stewed vermicelli with sauerkraut and pork.

18. Shenyang: Sichuan hotpot

Hohhot: Mongolian barbecue.

20. Beijing: Boiled fish

2 1. Jilin: dog broth

22. Shenzhen: Chongqing Hotpot

23. Zhuhai: Yellow Bone Fish

24. Xiamen: Boiled live fish

25. Longyan: Drunk River

26. Chengdu: pickled cuttlefish

An author named "Mao Liao" described Sichuan-style seafood in this way: since seafood was separated from Sichuan cuisine, it seems that.

Rejuvenate the second spring! A typical example is pickled cuttlefish. This dish relies entirely on pickled sea pepper (bullet pepper) in Sichuan.

Choose sea pepper with bright red color, big body and thick meat, and it needs to be soaked just right. The dishes are red and white, which is pleasing to the eye! preserved

The taste 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, but it is very good.

It couldn't be better. The diced yellow pepper made in Yibin is not stewed or steamed, but it is mostly eaten in Sichuan cuisine.

Pot, the meat is tender.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp was all the rage in Changsha, and every restaurant and food stall cooked delicious shrimp. With the nearest grass dragon.

When the shrimp broke out, the taste snake who appeared with it took advantage of it. Tasting snakes and shrimp have the same effect.

Chopping the snake into strips is also a special stew of Hunan spicy sauce, star anise, fragrant leaves, green and red peppers, onions, ginger and monosodium glutamate. big

After frying with a big fire, it should also be fully simmered and tasted with a small fire. Pour the juice into the plate, and the fat snake section has been soaked until it is red and bright, which is snake meat.

Tight, silk ribbon with transparent luster, along the texture of a bite, elastic snake meat gradually turned into a fragrance between the tongues.

Gas is the kind of spicy feeling that comes out later, which makes people chill.

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.

Yes, the traditional way of eating is to chop it for nothing, which can best reflect the original flavor of Wenchang chicken. Cook with chicken oil and chicken soup at the same time.

Rice, commonly known as "chicken rice", is called "eating chicken rice" by Hainan people, including boiled chicken. Casseroles are popular all over the country.

On a month-on-month basis, Hainan Wenchang Chicken 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, and its duck breeding methods are particularly particular.

Study: First, feed the ducklings with freshwater fish, shrimp, earthworms and cockroaches. About two months later, when the ducklings' feathers first appear, they will be fed with fresh water.

In the small enclosure, the range of activities is narrowed, rice and rice rubber are mixed and kneaded into small pieces to feed, and meat will grow after 20 days.

Ducks. 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 black coffee.

Gel and melon are more vivid 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. Nanchang and Jiujiang jointly produced this.

Although the food is not expensive, it is the favorite of Jiangxi people. Give it to friends from other places and people who have been away from Jiangxi for too long whenever possible.

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, promote diuresis and sterilize.

Bugs. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The ending is bacon and salt.

Sweet and soft, 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 cakes", "fish dumplings" and "snacks"

Fish are collectively called "three fish" in Ganzhou. Small fried fish in southern Jiangxi is a famous dish with local flavor initiated by Lingchu in Ming Dynasty, which has been spread to this day.

All right. It is named for frying fish in a small wine (Ganzhou used to call vinegar a small wine). Choose fresh grass carp for small fry, and remove the head.

The tail is cut into pieces in batches and cooked with ginger, scallion, red pepper, wine (vinegar), soy sauce, water wine and other ingredients.

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 love spicy food.

It is said that even steamed eggs should be put with minced pepper. Pepper fried bacon is a typical spicy dish, but the spicy taste is added to the bacon.

Make the expressive force of bacon richer and stronger.

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. Drying the cooked bamboo shoots with charcoal fire,

Because it is dark brown, it is called black smoke bamboo shoot. 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.

Slice, stir-fry with ham slices, kimchi powder, green onions, leeks and pea tips, pour with sweet and salty soy sauce and mix with a little spicy oil.

Pepper tastes sweet and thick, salty and spicy, rich in color and strong 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 cooked in white.

Peel and pat the mutton slices loosely, cut them into domino pieces and soak them evenly. Fresh milk and egg whites are mixed with chicken and mandarin fish.

Fine velvet, steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and the foaming eggs will be beaten.

It is the origin of snow-like ice and jade scooped on steamed mutton pieces in Qing Dynasty. Put the spoon on the fire, and then add the materials and hooks layer by layer.

Fill the stuffing and finally pour chicken (duck) oil, which is a kind of "snowflake mutton" with bright shape and soft entrance like melted snow.

This 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.

Location. In fact, the market price of laying hens is not expensive.

38. Luzhou: Fish Head Hotpot

Sichuan hot pot originated in Luzhou, an important town in southern Sichuan at the intersection of the Yangtze River and Tuojiang River. The hot pot industry here is booming, which has created Xu.

Multi-brand hotpot restaurant. Fish head hot pot includes yellow pepper Yangtze fresh fish, casserole fish and soup fish, which are usually spicy and delicious.

Dry fire, the flavor of southern Sichuan is outstanding.

39. Dunhuang: Fish in the Twin Towers

The food style of Dunhuang is greatly influenced by nomadic people in the grassland. "Roasting whole sheep" is a must-have food for all hotels and guesthouses in the city.

However, the "three wonders of Anxi"-drinking Cynomorium wine, tasting melons and eating fish with two towers-are the food cultures of Anxi and Dunhuang.

The origin of. Cynomorium songaricum wine is used to strengthen essence and strengthen yang. Guazhou (Dunhuang) has been producing melons for more than 3,000 years. Zhou Muwang banquet

The Queen Mother of the West and her ministers have Guazhou honeydew melons; The fresh-water fish maw of the Twin Towers is tender and refreshing, which is the "glory of a big man" in Dunhuang today.

Reservation menus in four food series: the weather in the prosperous Tang Dynasty, the new scene in Dunhuang and everything in the market.

40. Quanzhou: Ginger Duck

Quanzhou people are gluttonous, but in the ancient city food street, * * ginger duck is very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for the winter.

Buy ready-made ginger duck at your convenience. The ginger duck in Quanzhou comes from * * and Xiamen respectively, which is a must in Fujian cuisine. Jiang Mu

Duck meat has three flavors: salty, light and spicy. The method is to boil with strong fire, stew with warm fire, make up the medicine, turn it in the pot for three times and add oil to the pot.

It is greasy, unique in taste and full of fragrance.

Good luck to come

4 1. Pengzhou: Nine-legged salted duck

The necks of geese and ducks in Pengzhou are particularly long, stretching all over western Sichuan, and the whole plain is drooling. Pengzhou is a suburb of Chengdu.

Jiuchi Town, a traditional duck-raising city, is a small poultry distribution center in Pengzhou, where farmers load newly slaughtered geese and ducks into cars.

After being shipped to Chengdu, Chengdu people became fascinated with eating "nine feet of fresh goose intestines hot pot". The most "evergreen" is the nine-legged duck, which has been

It is a famous "duck" food in Sichuan.

42. Nanyang: Zhenpingdaokou roast chicken

Be sure to choose one of the delicious foods such as Meixi elbow, meatball buckle bowl and Baitugang spicy chicken in Nanyang, and Nanyang people will suffer.

Give up what one favours or choose crossing roast chicken. Have you ever eaten a roast chicken with the whole chicken shaken and the meat separated? Chef from the imperial palace of Qing dynasty

The secret recipe of roast chicken has made Daokou roast chicken famous for 300 years.

43. Shaoyang: Stir-fry pork blood balls.

Shaoyang people can do business, and those who make a fortune in Hunan are Shaoyang people. Pig blood balls, also known as blood cakes, are Shao.

The main raw material of poplar traditional food is tofu. First, filter the water in the tofu with gauze, then crush the tofu, and then

Cut fresh pork into diced meat or strips, and flavor with proper amount of pig blood, salt, Chili powder, spiced powder and a little sesame oil.

Oil, monosodium glutamate, sesame and other condiments are stirred evenly, made into oval balls the size of steamed bread, and dried in the sun for a few times.

Days, and then hung on the firewood stove to dry the fireworks smoke. The longer the smoking time, the stronger the wax smell. There is also an iron shelf, under it.

Burning sawdust, chaff, chaff or charcoal in the stove to smoke, this smoking method pays special attention to the temperature, and can not be rushed or too fierce.

Otherwise, it tastes bad. Meatballs can be eaten after being smoked. But the most popular way to eat is cooking.

44. Xishuangbanna: Dai flavor platter

North latitude 2 1 degree 10 minutes -22 degrees 40 minutes, east longitude 99 degrees 55 minutes-10/degree 50 minutes, Xishuangbanna is the return place of the earth to the north.

The only oasis in the desert. After taro grass grilled fish, fragrant bamboo rice, fried moss and fried cowhide, you should

This may be a Dai platter.

45. Tianshui: Tianshui Chowder

Tianshui is known as "the south of Shang Xiao". Reporter Fan Changjiang's "Northwest Corner of China" wrote: "Gansu people say

Tianshui, just like Jiangsu and Zhejiang people say Suzhou and Hangzhou, is considered to be a place with beautiful scenery, rich products and beautiful people. "

In addition to Tianshui Guagua, Tianshui pulp, Tianshui lard box, Qin 'an hemp rotten cake, Qin 'an belly silk soup and other snacks, there are more.

Welcome Tianshui chowder. Mix egg whites and egg yolks and spread them into pancakes. Chop fresh pork belly, add salt, flour,

Mix the peppers well, put them between two layers of thin egg cakes, flatten them, steam them in a cage, cut them into strips, and make them into plywood meat. splints

Mainly meat, with bumps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus and so on. , put it in a soup basin and measure the soup.

More, with meat and vegetables, eat and drink, not oily or greasy, and delicious.

46. Zhouzhuang: Wan Santi

Wansan hoof, Wansan meat, fried lotus root, pickled amaranth and Wansan wild duck have become the representatives of Zhouzhuang cuisine. Especially "ten thousand"

Three hooves are the most important. According to legend, Shen Wansan, the richest man in the south of the Yangtze River, "If there is a feast at home, there will be crisp hoofs". Wanshandi takes pork leg as raw material and supplemented with it.

With seasoning, it is cooked with strong fire and steamed. The skin is moist and crisp, the soup is red and bright, fat but not greasy, salty and delicious, and the meat is crispy.

Rotten, mouth melted. It eats in a special way. Among the two long bones that run through the whole pig's trotters, one thin bone is gently pulled out.

Out, the hoof does not move. With the bone as a knife, the hoof was cut smoothly for people to share. Vansanti has

It has become the main course of Zhouzhuang people's festivals and wedding banquets, which means reunion, while tourists carry fresh hooves packed in vacuum.

Let's go

47. Urumqi: Hand-grabbed mutton

In fact, the delicious mutton is not because we think it is "grabbed by hand", but because it is local in Xinjiang.

Our sheep, local water and local cooking methods. Peel and gut the whole sheep, and add a pot to cook with Tianshan snow.

One. When you want to go out of the pot, grab a lot of salt and sprinkle it into the pot, or dip it in the mutton directly, which will make your ears fast!

48. Yili: horse meat

Ili horse is famous all over the world, and Ili horse meat is superior to the world horse meat. Seasoned horse meat, big blade

In short, you can eat it on a plate. Its meat is fragrant but not greasy, and it will not be chewed for a long time. However, horse meat still belongs to "Ang"

Even in Yili, eating horse meat can only be an occasional "big meal".

49. Kashgar: nangkeng meat

"If you don't go to Kashgar, you won't be in Xinjiang." You don't eat nakeng meat in Kashgar, so you can only make a trip for nothing. In front of the Uighur family

There is a pit for making naan, half underground and half on the ground. Seal the whole sheep in the pit with seasoning.

Bake slowly in the dark. Bake for a certain time, open the pit, and the aroma is overflowing. It is not an exaggeration to describe it with "ten miles".

50. Zhengzhou: Carp is eaten three times.

Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Li yusan

Eating is a famous dish in Zhengzhou. In the past, this kind of carp was called Yellow River Carp. When restaurants buy back carp, they must be in the clear water pool.

Keep the noodles for two or three days and spit out the earthy smell before taking them out and putting them into the pot. Now this kind of attention is a bit extravagant, but

Eating three fish still makes your index finger move. Half-dried, half-sweet and sour tiles, mixed head and tail with shredded radish to make soup, the most thoughtful.

The idea is to mix sweet and sour juice with a nest of noodles, which is similar to Hangzhou West Lake vinegar fish noodles.

5 1. Kaifeng: Sesame wings in the middle.

When you go to Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng mansion! The materials used in Henan cuisine are generally very homely.

The trick is seasoning and heating. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. omelette

The juice is cold and there are cicadas. It is rare to find such beautiful and delicious dishes in Henan cuisine.

52. Luoyang: Sliced pork soup

Luoyang likes to eat a mat, dozens of dishes and a mouthful of soup, which makes people even addicted to eating. Slices of soup are in the water cushion.

An indispensable famous dish, the old shop specializing in Henan cuisine "Zhendi Powder" is the best. It is mainly made of lean meat and wood.

Ears, lilies, mung beans, etc. As an auxiliary material, it is carefully made, and the meat slices are tender and slightly sour.

53. Anyang: buckle the bowl of crispy meat

Anyang, located in the Central Plains, has a light taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have successively entered and dined in restaurants.

People in Anyang like to order all kinds of dishes. Eight bowls of local traditional dishes are still very popular, especially weddings and funerals.

Yes As far as the present taste is concerned, the braised pot-wrapped meat has the greatest potential to continue to spread. Traditional snacks are three non-sticky and mushy.

It can best represent the characteristics of Anyang diet.

54. Shijiazhuang: All fish are caught and fried.

From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine,

In fact, it is to absorb the characteristics of Beijing, Shandong and other places and then innovate. Among local dishes, one dish is very common, and that is fried whole fish.

This kind of "mind" of Shijiazhuang people. The whole fish is fried with big carp, and the wonderful thing is the knife method. Serve, one person.

The food accounts for one third of the table, which is delicious and has an atmosphere.

55. Datong: Braised vegetables

Datong people have mixed tastes and are not particular about it. Accept all cuisines according to the order. Metapenaeus ensis and braised turtle have great faces.

Good, affordable and delicious stews are actually practiced by local chefs. Pot-stewed vegetables taste a bit like northeast dishes, full of earthy flavor.

Beans, cabbage, vermicelli and pork are stewed together, and big fish and prawns are also cooked in the pot to warm the stomach.

56. Qinhuangdao: Steamed seafood

When you go to Qinhuangdao, you naturally have to eat seafood. Locals like steamed seafood, whether it's crabs, shrimps or clams.

Water, steamed, dipped in ginger vinegar when eating, that's fresh! There are seasons to eat seafood. Crabs are eaten twice a year at the end of April.

Began to eat Pippi shrimp, of course, you can also eat cultured shrimp regardless of season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years

Barbecue seafood has become popular. There is a small miscellaneous fish called green husk, which is slender and a little green on its back, so it can't be fried.

You can only eat it roasted. It's delicious and very cheap. In this season, 5 yuan can buy two Jin and two and a half Jin.

57. Taiyuan: oily meat

Restaurants in Taiyuan are occupied by Cantonese, Sichuan, Beijing and Shandong cuisines, and the local cuisines seem to be small enough to be named.

Eat it. Oily meat also means some cakes and snacks, but it is a popular local traditional dish.

Choose the best lean meat, cut it into thin slices, dip it in a layer of eggs, soak it in oil, take it out and stir fry.

Fried, any restaurant can cook it, and it tastes the same. Although the name is suspicious, it tastes delicious.

It's not greasy. It's worth a try.

58. Nanjing: Dried wormwood leaves.

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add with regret: now this

Ducks are getting fatter. When foreigners come to Nanjing, they want to eat dried mugwort leaves, and Nanjing people also adopt "mugwort leaves are unique"

Nanjing has "and pretend." In fact, there are many places where Artemisia selengensis is produced, but they are not as meticulous as Nanjing people in treating vegetarian dishes.

When people in Nanjing eat chrysanthemum morifolium, they have to pinch off 8 taels per catty, leaving only the clean and crisp stems of chrysanthemum morifolium. Saute incense

Dry frying is also a "vegetarian" frying. There is little seasoning except a little oil and salt. What you want is Artemisia stem tip and fragrant dry phase.

The mixed natural fragrance makes the lips and cheeks particularly refreshing after eating.

59. Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are very picky. Some people don't eat carp, others don't eat silver carp, and only crucian carp has never been heard of.

Some people are very taboo-Suzhou children learn to say "hard to get", which must be when eating crucian carp. Baked crucian carp with onion

The highlight of this dish is the delicacy of crucian carp. Red sauce soup is dripping on the back of crucian carp, and there is half an inch of crispy onion.

Although I don't understand why this is "roasted onion", it is always the first place for people to eat.

60. Wuxi: Meat and bones

Wuxi beggar chicken is not eaten now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things, meat.

The taste of bones is reminiscent of sweet and sour pork ribs, but the meat on bones is looser, thicker, more sweet and sour, and even bones.

It's crisp enough to bite. A few years ago, meat and bones were packed in vacuum, and people often used eight or ten boxes to go to the railway station.

Pick it up in the car

6 1. Yangzhou: stewed lion's head with crab powder

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese food was popular, people in Yangzhou also ate early.

Tea, but from snacks to eating methods, is an authentic Weiyang style. While eating, I added a comment: "We have been eating Yangzhou morning tea for a long time."

Yes "Stewed crab powder lion head is said to have a history of nearly a thousand years, and it is still not greasy. The so-called "lion head",

Is Yangzhou dialect big? Meat is a big meatball in Mandarin, but there are crab meat, crab roe and seasonings in the meat. Next,

Then put the heart of green vegetables and stew them in a cage. In the words of Yangzhou people, "the pork is tender, the crab powder is delicious, and the cabbage is crisp and rotten, so it needs to be adjusted."

After scooping up the soup, it will remain fragrant in your mouth and teeth and cheeks, which will be unforgettable for a long time. "

62. Nantong: the best in the world.

63. Xuzhou: Shatang

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