1. Taipei: Many Hong Kong artists are crazy about Yuanyang hot pot. It is said that Aaron Kwok packed the hot pot materials and enjoyed the hot pot again 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. 2. Kaohsiung: Fried oysters are 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 eel, a specialty of Tainan. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet. 4. Hong Kong: Roasted meat Roasted meat includes roast goose, squab, 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 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: Desmolly stewed live fish There is a small village called Desmolly on the roadside in the suburbs of Harbin. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat on the road. 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 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 pot with water, and then stick the cake around the pot. Do you want something to eat? Let's talk about it when you are familiar with it! 7. Meizhou: Meizhou, a thousand-year-old Hakka tofu city, is known as the "guest capital". The Central Plains people moved here, 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 for the New Year, a family in the village killed a pig, and the lower back and legs were all good things. 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. Supplement: For more details, please click /bbs/read.php? tid=258