Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the chafing dish 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 100 yuan to thousands of yuan.

2.kaohsiung: oyster omelet

Locust is a special product 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: 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, roast 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 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

On the outskirts of Harbin, there is a small village called Demoli by the roadside. 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 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, 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 cauldron with water and stick the cakes around it. Want to eat? Wait till you get familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old ancient city, is known as the "Hakka capital". People from the Central Plains moved here "dressed in clothes", 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, and all the food in the lower back and legs was good. 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 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 "Guangzhou Bay", is similar to Maoming, Yangjiang and other places in eating habits. Zhanjiang cuisine is one of the western Guangdong cuisines, which 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 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"!

10. Yan 'an: mutton soup

There are many delicious things in Yan 'an: potato wipes the long pancakes with bean curd in Ganquan, and the most delicious thing is mutton soup. Mutton, 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.

1 1. Xi 'an: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on, and there is a folk saying "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

Soup making 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, and you will get pimples on your face. You need soup and herbal tea ...

14. Shunde: raw chrysanthemum fish

Shunde has been a rich place since ancient times. After working, local people like to cook carefully with local products and evaluate each other. The overall cooking skill is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "Eat in Shunde and cook in 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 Shunde daliang town and fish cakes in Chencun ...