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, barbecued pork and some brine dishes. Generally, it is soaked in 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 the taste is slightly sweet, which is popular in Guangdong. 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 Demolis near the highway. The villagers opened a snack bar on the road 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? Wait till it's cooked!
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. Deep-fry the matchbox-sized tofu until golden brown, and "brew" the stuffing made of pork and fish into it, add chopped green onion and sesame oil, and stew it in a chicken soup casserole until it is fragrant. 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 was introduced 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 crouched together around the lamb belly towel, 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 * * * has the functions of invigorating qi and blood and benefiting viscera, and there is a folk saying that "dragon meat in the sky is 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 you will get acne on your face. 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. What's the point of raising enough milk to kill the stomach?
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, which is 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 around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "nothing happens, look at cattle and sheep".
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), the cooking method may not be unfamiliar (boiled), but 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 is still prosperous.
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 forks (crown and two claws), but the most unique feature of this dish is wine. Only by cooking with Hakka wine can we make fresh, tender and delicious chicken.
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 relies entirely on pickled sea pepper (bullet pepper) in 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/diced fish hotpot
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. After pouring the juice into the plate, the fat snake section has been soaked red and bright, and the snake meat is tight and transparent. After taking a bite along the grain, the elastic snake meat gradually turns into fragrance between the tongues, and then the spicy taste is 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/Artemisia selengensis fried bacon
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 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 Block
Bait slices can be roasted, boiled, fried, marinated, steamed and fried, and the most obvious thing is elegance. 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.
38. Luzhou: Fish Head Hotpot
Sichuan hot pot originated in Luzhou, an important town in southern Sichuan where the Yangtze River and Tuojiang River meet. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fish head hot pot includes Yangtze River fresh fish, yellow-hot diced fish, casserole fish and semi-soup fish. These fish are often spicy, delicious but not dry, and have prominent southern Sichuan flavor.
39. Dunhuang/Shuangta Fish
The food style in Dunhuang is deeply influenced by nomadic people in the grassland. "Roast whole sheep" is a must-have dish in all hotels and guesthouses in this city. However, the "three wonders of Anxi"-drinking Cynomorium wine, eating melons in Guazhou and eating fish in Shuangta are the origins of Anxi and Dunhuang food culture. 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 feted the Queen Mother of the West and her ministers, namely Guazhou honeydew melon; The fresh-water fish maw of the Twin Towers is fresh, tender and refreshing, which is the reserved menu of the four major food series in Dunhuang today, namely "Great Heroes", "Weather in the Prosperous Tang Dynasty", "New Scenery in Dunhuang" and "Everything in the Market".
40. Quanzhou/Ginger Duck
Quanzhou people are greedy, and the ginger duck in the ancient city food street is very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for the winter, and it is convenient to buy ready-made ginger and ducks. The ginger duck in Quanzhou comes from Xiamen and is a must in Fujian cuisine.
Ginger duck has three flavors: salty, light and spicy. The method is to boil with strong fire first, then stew with warm fire, make up the medicine and turn it in the pot for three times. The pot is oily but not greasy, with unique taste and full fragrance.
How about a long barbecue? Eat once a month? Yes, but you should be temperate and eat once a month. Eating is harmful to your health. Try to eat as little as possible, just once a month!
I hope it helps you.
Eating barbecue once a month will make you fat. If you are obese, you will get fat if you eat anything. Those who are born thin will be uncomfortable because of the mistake of eating fat.
Therefore, whether you can get fat is not only related to the amount of exercise, but also closely related to heredity. The main reason why many people are thin is that their body heat is constantly released. In the cold season, their body surface temperature will be slightly higher than that of fat people, so they will not hoard their bodies and get fat. On the contrary, it will consume a certain amount of fat to supplement the continuous release of heat. Fat people are just the opposite, so they will get fat.
Zhang Ziyi, a famous movie star, likes snacks very much, but she is not fat. This is the principle.
Is it okay to have a barbecue (junk food) once a month? Yes
The carcinogenicity of barbecue food is related to food intake, so it is suggested that it should not exceed twice a week, and each time should not exceed 100g.
Correct diet
1. For ingredients, it is best to choose lean meat with less oil, such as pork tenderloin, chicken breast or seafood such as squid and oyster.
2. In terms of sauces, it is best not to brush barbecue sauce while baking, so as to avoid excessive intake of salt and sodium.
3. Seafood such as scallops can be roasted directly with garlic without sauce, which can also reduce the generation of carcinogens.
Many people like to eat kebabs while drinking beer, which is very unhealthy. [Reminder: Barbecue food is not suitable as an appetizer.
In summer, many people like to get together with relatives and friends at food stalls and eat kebabs while drinking. However, it is unhealthy to treat barbecue food as an appetizer when drinking.
In the process of barbecue, not only the utilization rate of protein in food decreases, but also the carcinogen benzopyrene is produced. Moreover, gene mutation caused by nucleic acid decomposition in meat may also lead to cancer.
When drinking too much makes the blood lead content increase, the combination of the above substances in barbecue food is easy to induce digestive tract tumors. In addition, due to the large amount of drinking in summer, the probability of inducing this disease is often high.
Studies have shown that although alcohol itself is not a carcinogen, it has obvious auxiliary carcinogenic effect. First of all, alcohol is an organic solvent, which can dilate blood vessels in the digestive tract, dissolve mucin on the surface of the digestive tract mucosa, and make carcinogens easily absorbed by the human body. Second, alcohol will reduce the detoxification function of the liver and promote carcinogens to play a role. In addition, alcohol can also inhibit the immune function of human body and strengthen the activation of carcinogens. Therefore, it is best to drink in moderation.
The carcinogenicity of barbecue food is related to food intake, so it is suggested that it should not exceed twice a week, and each time should not exceed 100g.
5. It is best to match barley tea or green tea, preferably warm, to relieve boredom and protect the stomach from alternating cold and heat.
What is the name of the contraceptive pill taken once a month? Or it is a long-acting oral contraceptive that is taken more often, also called levonorgestrel ethinyl estradiol tablets. Take it twice in the first month and once a month thereafter. Please read the instructions carefully ~ ~
It is recommended not to take it for a long time ~ it is best to let your boyfriend wear a condom! ~ for reference! ~
Please comment! ~
How often do you insecticide your golden retriever once a month? First deworming one month after birth. About three months old, deworming every two weeks 1 time. Three months old-1 week? Insect repellent once a month (in vivo)
How much and how often should the baby eat milk powder once a month? If the baby is fed with milk powder, the newborn baby can prepare appropriate milk according to its weight, 30-60 ml each time, 6-8 times a day. In the future, the amount of milk can be gradually increased according to the growth of digestive ability until the full moon, and 90- 120 ml of milk can be fed each time, and the feeding times should be reduced. But this is just a reference. If the baby is clamoring for food, the mother still has to feed him and make him full. Also feed water, feed water once between milking, not too much, so as not to affect the baby's milk quantity.
How often should a one-month-old baby eat milk? Usually every 2-3 hours, but it also depends on the baby's situation. At that time, my baby ate less every time, but he always shouted for it. We will adjust her slowly and adopt it.
Fatty liver has no problem eating barbecue and drinking wine once a month. Hello, first of all, it seems that you set yourself a very low standard. It's ok to eat barbecue and drink wine once a month, but it takes a week for your liver to detoxify! Why don't you change the wine to another drink? Abstinence is the best choice!