China’s specialty snacks have a long history, different flavors and many varieties. The history of pastry snacks can be traced back to the Neolithic Age. At that time, there were stone mills that could process flour and make powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed noodles had appeared, such as honey bait, sweet wine, glutinous rice noodles, etc. Since then, with the improvement of cooking utensils and stoves, the raw materials, preparation methods and varieties of Chinese pastry and snacks have become increasingly rich. There are many popular snacks. Such as dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. in the north; Shaomai, spring rolls, rice dumplings, dumplings, fried dough sticks, etc. in the south. In addition, various regions have evolved many snacks with strong local characteristics based on their products and folk customs. Here are the must-eat dishes in 105 cities.

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot ingredients back when he left to enjoy it again. The most important thing about hot pot is the soup base. There are as many kinds of soup base as there are restaurants, but no one knows the ingredients and preparation method of the soup base. Just like eating Sichuan food, the spiciness of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, you can choose. What is different from other hot pots is that the indispensable ingredients are duck blood, as well as tofu, tripe, beef offal, chicken, etc. Prices vary depending on the person, equivalent to RMB 100 to thousands of RMB.

2. Kaohsiung: Oyster Omelette

Oyster is a specialty of Kaohsiung and a type of shellfish. First stir the oysters with flour, then beat the eggs and fry them until the eggs are wrapped around the oysters, like an egg pancake.

3. Tainan: Fried eel

Tainan specialty. The condiments include sugar, salt, and Nine Kings. Although it is stir-fried, the fish can still remain delicious and have a slight sweetness.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, roasted pork and some braised dishes. Generally, they are soaked in secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, with a slightly sweet taste that Cantonese people love. Sham Jing Roast Goose and Huatian Squab are among the "time-honored brands". Cantonese people will bring suckling pigs with them when offering incense and worshiping gods during festivals and festivals. Movies and TV shows also like to cut suckling pigs to bring good luck. Braised dishes are relatively light, such as braised goose webs (wings), braised duck kidneys, etc.

5. Harbin: Demoli stewed live fish

There is a small village called Demoli on the side of the road in the suburbs of Harbin. The villagers opened a snack on the roadside. The shop entertains passers-by who stop for a meal on the way. Stewing tofu, wide vermicelli noodles and carp fished from the Wusuli River together is an old way for folks to have a warm meal. Later, the cooking method spread like wildfire and spread throughout the streets and alleys of the city.