1. Laotongcheng-Sanxian Doupi

"Laotongcheng" is the name of a large restaurant located at Dazhi Road (No.1 Dazhi Road), Zhongshan Avenue, Hankou. It is famous for its famous snack Sanxian Doupi and is known as the "King of Doupi". Founded in 1931, this restaurant was originally located outside Dazhimen, the ancient Hankou Castle, and it was a passageway between urban and rural areas, so it was named Tongcheng dessert shop. After the victory of the Anti-Japanese War, it resumed its business and changed to your old Tongcheng dessert shop. This shop imitates the traditional snack bean skin in Hubei, is determined to improve it, and is very popular with sweets. The preparation method is to mix mung beans and rice and grind them into pulp, spread them into thin skin in a pot, wrap them with cooked glutinous rice, diced meat and other fillings, and fry them in oil. Senior chef Gaojin 'an strives for perfection, making stuffing mainly from fresh meat, fresh eggs and fresh shrimps, and creating three fresh bean skins. The leather bag is golden and shiny, the entrance is crisp and tender, and it is more stewed. Mao Zedong tasted it four times and appreciated it every time. Foreigners and foreign guests come to Wuhan to eat the old Tongcheng bean skin as soon as possible.

2. Four Seasons-Mei Tang Bao

"Four Seasons Beauty" is the name of a snack bar located at No.992 Zhongshan Avenue (near Jianghan Road) in Hankou, which means that food is served all year round, such as fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn and crisp cakes in winter. It opened in 1927 and its business is booming. Later, senior chef Zhong Shengchu and others made-style Wuhan-style steamed dumplings in this store, which was well received by customers and was known as the "King of Soup Bags", making this store a soup bag house mainly supplying steamed dumplings. They pay attention to stuffing and strict selection of materials. First, they chop the fresh pork leg into paste, then mix it with aspic and other condiments, wrap it in a thin dough, steam it in a cage, and the aspic becomes soup. The paste is fresh and tender, seven in a cage, and served with shredded ginger sauce and vinegar, which is extremely delicious. In order to meet the needs of different customers, in addition to fresh meat soup packets, they should also make crab yellow soup packets, shrimp soup packets, mushroom soup packets, chicken minced soup packets and assorted soup packets.

3. The Story of Cai Lin-Regan Noodles

Regan Noodles, together with Daoxiao Noodles, Yifumian, Dandan Noodles, Sichuan and Zhajiang Noodles in the north, is known as the five famous faces in China. It is not only different from cold noodles, but also different from noodle soup. The production method is that noodles are basically cooked first, then they are brought together to drain oil and spread out for cooling. When eating, they are boiled in boiling water for a few times, drained, and mixed with sesame sauce, shrimp, chopped green onion, diced pickled radish, sesame oil and vinegar. When it is catchy, it is fragrant and chewy.

Regan Noodles originated from Li Bao, a noodle soup seller in Changdi Street, Hankou in the early 193s. He was afraid that the unsold noodle soup would turn sour and deteriorate, so he fished it up and hung it on the record. He accidentally knocked down the oil pot, and he mixed the spilled sesame oil into the noodles. The next day, he boiled these noodles in boiling water for a few times, fished them up and mixed them with seasonings. They were steaming and fragrant, which made people scramble to buy food. He blurted out, "Regan Noodles". People say that Regan Noodles is good, and he has monopolized this aspect ever since. Some food vendors saw that his business was booming, so they learned from him and sold them. Now there are Regan Noodles pavilions and stalls everywhere in the streets of Wuhan, which is one of the breakfast snacks that Wuhan people like to eat in the morning. Cai Lin Ji Regan Noodles Pavilion is one of the most distinctive and famous ones.

The Regan Noodles Pavilion of Cai Linji was originally located at No.854 Zhongshan Avenue in Hankou, facing the water tower. Now it is a chain operation, with several stores in three towns of Wuhan.

4. Tan Yanji-Dumplings

Tan Yanji Dumplings Restaurant is located at No.384 Zhongshan Avenue in Hankou, not far from Liji Road. It was founded in 192 by Tan Zhixiang, a native of Huangpi. Specializing in dumplings for nearly 8 years, he has a unique skill in making dumplings. From meat selection, ingredients, taste, stuffing, system to package, soup, cooking and other processes, there are strict standards, such as making stuffing with fresh pork leg and beef leg, boiling soup with pig's trotters, and adding condiments such as shrimp, mushrooms, parsley and chopped green onion to make dumplings tender, fresh in soup and beautiful in shape. In addition to the traditional fresh meat dumplings, the famous teacher Tan Yinshan has successively developed new varieties such as mushroom dumplings, factory rice dumplings, three fresh dumplings, chicken dumplings and shrimp dumplings in recent years to adapt to the tastes of different diners.

5. Shunxiangju-Roasted Plum

"Shunxiangju" is located at the intersection of Hualou Street and Jiaotong Road in Hankou, and it is an old shop that has been engaged in burning plum with heavy oil for nearly 5 years. The plum oil in this shop is heavy but not greasy. It is shaped like a chrysanthemum, delicious and has a long-standing reputation.

Roasted plum is made by cutting fat pork, steamed bread, orange cake, peanuts, crystal sugar, raisins, etc. into small dices, slightly frying, and then blending with osmanthus fragrans, red and green silk and white sugar to make stuffing. Add appropriate amount of water to flour, add a little salt and knead, wake up for about 3 minutes, rub strips, cut into small pieces, sprinkle dry starch on the table, roll into lotus leaves to form thin skin, add stuffing and add a little sesame oil. Or fried, or baked, or steamed. Its taste is sweet and delicious, and it is deeply loved by the masses.

6. Fuqinghe-Beef Rice Noodles

"Fuqinghe" is located at No.855, Zhongshan Avenue, Hankou, near Liuduqiao, and is famous for its rice noodles with Hunan flavor. The powder is smooth and delicious.

7. Wufangzhai-Tangyuan

Wuhan Wufangzhai Restaurant was set up by Mr. Ni Jincai in the 35th year of the Republic of China, and its business name was "Shanghai Wufangzhai" (founded in the eighth year of Xianfeng in Qing Dynasty), and its business place was located at No.133 Zhongshan Avenue. At the beginning, it employed more than ten workers, and its business (production) area was tens of square meters until liberation.

Wufangzhai Restaurant, located at No.723 Zhongshan Avenue (formerly No.1171) in Hankou, has been established for more than a hundred years, from small to large, from private to public-private partnership, and even to national enterprises. Wufangzhai takes high quality and low price as its core. Since 1991, it has successively won three gold medals in the provincial (municipal) commercial system, and is known as "King of Tang Yuan", "King of Zongzi" and "King of Cake Group". In 1993, approved by the Ministry of Commerce, it was awarded to "Wufangzhai Restaurant in Jiang 'an District, Wuhan" and "Doing a Good Job as an Old Brand" to publish articles, asking other old brands to follow suit.

The establishment and development of Wufangzhai has been well-known in three towns for more than a hundred years. Today, Wufangzhai in Wuhan has expanded from a single snack variety of "Ningbo Tangyuan" to dozens of multi-flavor tangyuan and quick-frozen series, which can be supplied all year round. Continuous reform and development, focusing on quality, price and service, have gained the initiative of market competition and the praise of consumers.

8. Xiaotaoyuan-simmering soup

"Xiaotaoyuan" is the name of a snack bar located at No.64 Lanling Road, Shengli Street, Hankou. The store was founded in 1946, where two vendors, Tao and Yuan, set up tents and stalls, dealing in snacks such as fried dough sticks and soybean milk. Later, the two companies cooperated to manage simmering soup, and the name of the store was "Xiao Tao Yuan", which was homophonic as "Xiao Taoyuan" after liberation, and was a famous "simmering soup expert". The main varieties of this shop are crock chicken soup, sparerib soup, pettitoes soup, bafeng soup, foot fish soup, beef soup, duck soup and so on. Pot chicken soup is the most famous, and its raw material is the fat hen weighing more than one and a half kilograms in Xiaogan, Bo Huang. It is chopped into chicken pieces, stir-fried with a chain saw, and then poured into a pot with boiling water. It is cooked with strong fire and simmered thoroughly with low fire. The soup is original and nutritious, and it is a nourishing top grade for the elderly, patients and parturients. Bafeng soup and other grain soups are also featured in various counties, which are delicious and deeply loved by diners.

Respondent: 1 ambition 3 9-Jianghu hero level 11-3 17:27

1. Guilin people eat rice noodles just like northerners eat pasta, and only pay attention to the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, ladies dressed in fashionable clothes and men in smart suits can be seen from time to time. Without waiting for a seat, they stand and eat with a steaming bowl of rice noodles, enjoying the rice noodles wholeheartedly, without feeling embarrassed at all. It is said that the reason why McDonald's, the big sister of American fast food, gave up the Guilin market a few years ago is that Guilin rice noodles, a Chinese fast food, has occupied more than half of the Guilin fast food market, and the price is cheap, ranging from 1.5 yuan to 2 yuan per bowl

2.

inby is a must. Men, women and children love it, and the crispy and oily taste really makes people eat enough.

3. Fried liver in Beijing

4. The common breakfast in Northeast China is rice congee pickles, but this pickle is Korean pickles. Well, there's also the northeast miso, and it's wonderful to dig a spoonful and pour it on the porridge noodles. It's just a mixture of tastes. I don't know all about it.

5. Steamed dumplings

6. Steamed dumplings

7. The most Tianjin-style street snack of Tianjin people is probably pancake fruit, which is very popular all over the country now. Egg rolls are spread with pancakes with coriander, sweet noodle sauce or spicy noodle sauce. Because the fried dough sticks are called "fruit" in the north, they are called pancake fruit

8. Xi 'an! Meatball hot soup

9. Tangbao

1. Glutinous rice plate

11. Powder

12. Salty water corner

13. Fried oil cake

14. yellow bean

15. Onion oil cake

16. Dried stinky tofu < Mutton soup, pie

18. Potatoes and rape flowers Baba ~~

19. Eighteen strange eggs in Yunnan are sold in strings ~ ~ eggs can be cooked and eaten

2. The quality of Lanzhou beef and Lamian Noodles depends on clear soup. That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil floats bright red; Coriander and garlic seedlings are fresh and green; Noodles are smooth and yellow. People in Lanzhou like to be jealous, so they bring a bowl of noodles and start with a pot of big-bellied vinegar. Add a balsamic vinegar, as if only in this way can we eat the sour and spicy fragrance of beef noodles.

21. Jiangxi snack bag rice fruit

The method is very simple: soak the rice in cold water for one day and one night, then grind it into rice paddles, pour the paddles evenly in a round soup-skin dustpan woven with bamboo sticks, and when the paddles are thin enough to cover the dustpan, put them in a pot and steam them over high heat to become soup skins, and then cut them into several small pieces with bamboo sticks.

the seasoning of baomi fruit can change with the seasons. Spring is dominated by green vegetables; Melons are the main crops in summer and autumn. Cabbage and carrot are the main crops in winter. Spices can be used: leeks, green onions, garlic, etc., and it tastes better if fried lean meat is added

22. Hand-grabbed noodles < P > The ingredients are tofu sliced and fried; The condiments are mixed vinegar sauce (mashed ginger and onion, vinegar and tomato sauce), sweet sauce (bean sauce with brown sugar while cooking and stirring), garlic sauce, peanut butter, sand tea sauce and mustard sauce. When eating, put the fried dried bean curd on the surface, shake it evenly with various sauces, and then roll it into a tube, which tastes sweet and sour.

23 Fuzhou's traditional

Fish balls eat the sea by the sea. Fish balls are indispensable for Fuzhou people on holidays.

swallow skin soup

24. Yunnan vanilla rice

25. Braised and cooked

.

Respondent: 68869869-probationary period level 1 11-3 17:39

15 cities in China must eat vegetables!

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot materials 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 making method of 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: oyster omelet

oyster omelet is a specialty of kaohsiung and 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: fried eel

Tainan specialty. 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, 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 like Cantonese. Roasted goose in Shenjing 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: Stewed live fish in Demoli

There is a small village called Demoli near the roadside in Harbin suburb. The villagers opened a snack bar on the roadside to entertain passers-by who stopped for dinner. 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

Salted fish cakes have flowed from local rural areas into cities, and now all small restaurants and big hotels 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 corn flour mixed with bean flour and white flour. Boil the pot with water and stick the cakes around the pot. Want to eat? Wait till you get familiar with it!

7. Meizhou: Hakka bean curd

Meizhou, a thousand-year-old city, is known as the "Hakka capital". People from the Central Plains "dressed in clothes and moved south" here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil in it, and simmered it in a chicken soup earthenware pot until the aroma overflowed. 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

During the Spring Festival, a family in the village killed a pig, which was full of good things in the lower back and legs. How can we 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 reflected the aunt's face, and the stew with ginger and garlic in the pot was 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: local chicken

Zhanjiang, formerly known as "Zhouwan", has the same eating habits as Maoming and Yangjiang. Zhanjiang cuisine is one of the western Guangdong cuisines, which pays attention to the refinement of coarse ingredients 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 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 "irritating"!

1. Yan' an: Mutton soup

There are many delicious things in Yan' an: potato wipes Ganquan tofu pancakes, and the most important thing to taste is mutton soup. Mutton, mutton offal and soup cooked with seasoning are very simple. Villagers crouching together around the belly towel, holding steaming mutton soup in their hands, in four