Taipei: Many Hong Kong artists are crazy about Yuanyang Hot Pot. It is said that Aaron Kwok packed the hot pot materials before he left. The most important thing in a wok is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and making method of the soup base. Like eating Sichuan food, the spicy degree of hot pot is graded, and Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 1 yuan to thousands of yuan. 2. Kaohsiung: Fried oysters are a specialty of Kaohsiung, which is a kind of shellfish. First, stir the larvae with thread powder, then break up the eggs and fry them in oil, so that the eggs are wrapped with the larvae, like egg cakes. 3. Tainan: a specialty of Tainan, fried eel. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be 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 marinated 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 like Cantonese. Roasted goose in deep well and squab in huatian are among the "old brands". Cantonese people always bring suckling pigs when they worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as goose's paw (wing) in brine and duck's kidney in brine. 5. Harbin: Desmolly Stewed Live Fish There is a small village called Desmolly near the roadside in the suburb of Harbin. The villagers opened a snack bar on the roadside to invite passers-by who stopped to eat on the road. Stewing tofu, vermicelli and carp from Wusuli River is a warm old practice for 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 cuisine, let's have Molly stew 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, which are palm-long. They are salted with ginger and onion, and they are browned with oil. The cake is made of aged bract and cereal flour mixed with bean flour and white flour. Boil the cauldron with water and stick the cakes around it. Want to eat? Wait till you get familiar with it! 7. Meizhou: Meizhou, a thousand-year-old ancient city of Hakka bean curd, is known as the "guest capital". People from the Central Plains moved here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. The water tofu the size of a matchbox is fried into golden yellow, and the stuffing made of pork and fish is "brewed" into it, and chopped green onion and sesame oil are put in the chicken soup earthenware pot for stewing until the aroma is overflowing. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it 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 made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the face of the big mother, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials. 9. Zhanjiang: Zhanjiang, a local chicken, was formerly called "Guangzhou Bay", which is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the western Guangdong cuisines, and it pays attention to the refinement of coarse materials and is original. Zhanjiang local chicken was once popular in Guangzhou restaurants. The authentic Zhanjiang chicken is selected from the farm chicken 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. Such chicken is solid 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 "irritating"! 1. Yan' an: Mutton soup There are many delicious things in Yan' an: potato wipes Ganquan tofu long pancakes, and the most important thing to taste is mutton soup. Sheep meat, mutton offal and soup cooked with seasoning are very simple. Villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in the four seasons is only 9 degrees Celsius, this winter is not too cold. 11. Xi 'an: Cold donkey meat has the functions of replenishing qi and blood and benefiting viscera, and 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 in 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 and delicious. 12. Xiangtan: Maojia braised pork Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is Wuhuazu. It is very exquisite and complicated to steam the belly meat with five layers and three flowers with rock sugar and octagonal cinnamon and then fry it in the pot and put lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious. 13. Guangzhou: Old fire soup is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn't like to drink soup. No matter whether it is cooked at home or sold in restaurants, the old fire soup in Guangzhou is nothing more than one purpose-nourishing! In summer, winter melon stewed pork ribs with lentils, red beans reduced fire, and American ginseng stewed chicken in winter to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot, acne will grow on your face, and you need soup and herbal tea ... 14. Shunde: Chrysanthemum fish was born in Shunde since ancient times. After working, local people like to carefully cook with local products and evaluate each other. The whole cooking skill is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "Eating in Shunde, cooking out of Fengcheng". Shunde cuisine is characterized by clearness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a more representative style. There are also double-skin milk in daliang town, Shunde, and fish cakes in Chencun ... 15. Yanji: You can't eat dog meat when you arrive at Yanbian Korean Autonomous Prefecture. Like other parts of the country, it is also popular to eat fire pots and Korean dog meat hotpot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. It may be that Yanji is too cold, so the dog meat should be supplemented with pepper. Eat it all year round, and eat it best in summer to cure colds! 16. Changchun: Three fresh plants in our country have always had the habit of tasting three fresh plants, three fresh trees and three fresh water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. In Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish. 17. Jiamusi: Sauerkraut Pork Stewed Noodles Northeastern people love to eat stewed dishes, 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 that are eaten in the cold weather. The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk as thick as the stem of a match, which helps the white leaves to be green and will not boil for a long time. Local potato flour is easy to cook and endure, and it's just like hanging upside down with chopsticks when the pot is yellow and bright. Use the old soup of cook the meat and Bones when killing pigs, and add the pork sauerkraut vermicelli stewed with stir-fried pork belly. The delicious aroma surrounds the roof! 18. Shenyang: Sichuan hot pot is as popular in the streets of Shenyang as it is in other cities. The taste of Sichuan hot pot is thick and spicy, which is not only similar to that of Northeast cuisine, but also appeals to the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the bosses of Sichuan Hotpot Restaurant in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown. 19. Hohhot: The authentic flavor of Mongolian barbecue horseback people is baked. When you have entered the yurt and drunk milk tea, you will take the Hada handed by the hospitable herdsman with both hands! When you are surrounded by a bonfire and enjoying the barbecue fragrance sent by the gentle breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind." 2. Beijing: Boiled fish, which was originally a famous dish in Chongqing, is so 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 boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt slightly, and then boil it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil. 21. Jilin: Dog Broth is in the Korean Hotel in Jilin. All dog broths are stewed with fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. To eat dog meat, there are many tricks, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat. It doesn't 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 that there is a fragrance in your nose, and this dog meat will be more delicious. 22. Shenzhen: Chongqing Hot Pot Shenzhen seems to be an easy city to land, and you can find a place for any style of food. Of course, the hottest thing now is hot pot. A website called Shenzhen Yi has launched a special topic of "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, divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is known for its exquisite soup mixing, diverse raw materials, all kinds of meat and vegetables, wide adaptability, unique style and warm scenes, so it is the hottest Pengcheng. 23. Zhuhai: Yellow-hot diced fish eaten by Sichuanese and called yellow-hot fish by southerners. Zhuhai is a city used to eating seafood, with many immigrants and no own cuisine, so it has to eat everywhere. This fashionable yellow bone fish is produced by Hunan cuisine. 24. Xiamen: The popularity of boiled live fish 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 sharp increase in the foreign population in this city. In 2 alone, Xiamen, a small town with a population of only 6,, opened nearly 3 new Sichuan restaurants. However, the taste of boiled live fish is really good. Although the ingredients are simple and popular (grass carp), the cooking method may not be strange (boiled), but its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also is an extension of its traditional "sand tea love knot" in the whole Sichuan cuisine popular trend.