Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically: Now this duck is getting fatter and fatter. When foreigners come to Nanjing, they want to eat tarragon fried dried incense, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia scoparia is produced, but none of them are as meticulous as Nanjing people in treating vegetarian dishes. When people in Nanjing eat Artemisia scoparia, they have to pinch off 8 taels a catty, leaving only a clean, crisp and crisp Artemisia scoparia stem tip. Stir-fried dried fragrant herbs are also "vegetarian" fried. Except for a little oil and salt, there is almost no other seasoning. What you want is the natural fragrance of the tip of Artemisia selengensis stem mixed with dried fragrant herbs, which makes your lips and cheeks particularly refreshing after eating.

2. Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are picky about their mouths. Some people don't eat carp, others don't eat silver carp, and only crucian carp. I've never heard of any taboo-

Suzhou children learn to say "rare", it must be when eating crucian carp. The dish of grilled crucian carp with onion highlights the delicacy of crucian carp. On the back of crucian carp dripping with red sauce soup, there are half an inch of crisp green onion segments. Although I don't understand why this is "roasted with scallions", it is always the first place where people eat.

3. Wuxi: Meat and bones

No one eats Wuxi beggar chicken now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things. The taste of meat and bones will make people think of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sweet and sour, and even the bones are crisp enough to bite. Several years ago, meat and bones were packed in vacuum, and people in railway stations often carried them to the car in eight or ten boxes.

4. Yangzhou: stewed crab powder lion head

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine became popular, people in Yangzhou also ate morning tea, but it was an authentic Weiyang style from dim sum to eating. While eating, they added a comment: "We have had morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still never tired of eating it. Is the so-called "lion head" big in Yangzhou dialect? Meat, Mandarin is big meat, but there are crab meat, crab roe and spices in the meat, and then the heart of green vegetables is put on the mat and braised in the cage. In the words of Yangzhou people: "The pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten. It must be eaten with a spoon. After eating, it is full of fragrance and fragrant teeth and cheeks, which is unforgettable for a long time."

5. Nantong: the best in the world.

Where there is sea, clams are indispensable on the dining table, but only adults and children in Nantong dare to say that what is in their bowls is "the freshest in the world". When cauliflower is yellow, it is the carnival when Nantong people step on clams. Stepping barefoot on the beach, the clam bared its head and took it home for two days, either boiled or burned, which was extremely fresh. The clams in Nantong are Meretrix meretrix, which is unique to the beaches in this area. One clam can weigh more than half a kilogram, and now Meretrix meretrix rarely comes to the market. Often fishermen are fishing, and hawkers have come to the beach to discuss the price with you. On the distant high seas, ships from Japan and South Korea have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself.

6. Xuzhou: sha soup

Xuzhou cuisine is characterized by dark, sticky and spicy, because it likes to put soy sauce, starch and show its spicy taste. There is a soup made of wheat kernels, shredded chicken and shredded kelp and bamboo shoots, which is very delicious and often makes people eat two bowls in a row. But all kinds of raw materials are still mixed together, so that the soup has become a veritable porridge. Sha soup is actually a question-"What soup?" I can't get out of Xuzhou because I don't like Chinese food.

7. Gaoyou: crispy duck

Gaoyou salted duck eggs have become a year-end welfare distributed all over the country, so we can imagine how many tens of thousands of ducks there are in Gaoyou, and then we can imagine the whole duck feast that Gaoyou people are proud of. I believe no one doubts Gaoyou people's perfect ability to use every part of ducks. The appearance of the whole duck banquet is not very good at present, but a famous dish of the whole duck banquet, crispy duck, often appears in the banquet in Weiyang area as the "finale". Therefore, when local people go to important banquets, they will bring a plastic bag in their pockets. When they are full of wine and food, the crispy ducks will be served and packed back to their homes.

8. Taipei: Yuanyang Hotpot

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.

9.kaohsiung: oyster omelet

Locust 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.

10. Tainan: fried eel

Tainan specialty. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious and slightly sweet.

1 1. Hong Kong: roasted meat

Roasted meat includes roast goose, pigeon, suckling pig, roast 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.

12. 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.

13. 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 pot with water and stick the cakes around the pot. Want to eat? Wait till you get familiar with it!

14. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old ancient city, is known as the "guest 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.

15. 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.

16. Zhanjiang: local chicken

Zhanjiang, formerly known as "Zhouwan", 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"!

17. 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.

18. 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-fried meat, and Sichuan cuisine and medicated diet are added. The meat is delicious and delicious.

19. 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 the lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious.

20. 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 has 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 ...

2 1. 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 chefs with high overall cooking skills 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 ...

22. Yanji: Dog Hot Pot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other parts of the country, it is also popular to eat hot pot, Korean dog meat hot pot. 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!

23. Changchun: Di San Xian

China's folks have always had the habit of tasting three delicacies of land, trees and 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. When I arrived 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.

24. Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love to eat stewed dishes, and there are many famous dishes to eat. What kind of stewed potatoes with geese, mushrooms with chickens, and stewed vermicelli with pork and sauerkraut can all be named as the name implies, and all of them are local dishes eaten in the cold weather in December. The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk the thickness of a match stem, 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, add the pork and sauerkraut vermicelli stewed with sauteed pork belly, and the delicious aroma surrounds the roof!

25. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular in the streets of Shenyang. 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.

26. Hohhot: Mongolian barbecue

The authentic flavor of the people on horseback is baked. When you enter the yurt, drink milk tea, and pass Hada 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."

27. Zhengzhou: carp eat three times.

Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Carp eating three times is a famous dish in Zhengzhou. In the past, the carp was called the Yellow River carp. When restaurants bought it back, they had to keep it in a clean pool for two or three days and spit out the earthy smell before they could fish it out and cook it. Now this kind of attention is a bit extravagant, but eating a fish three times still makes people's index fingers move. Half dry, half sweet and sour tiles, head and tail mixed with shredded radish to make soup, the most interesting thing is to mix sweet and sour juice with a nest of noodles, which has the same effect as Hangzhou West Lake vinegar fish noodles.

28. Kaifeng: sesame wings in the wings.

When you arrive in Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. The fried egg juice is as cool as cicada wings. It is rare to find such a beautiful and delicious dish in Henan cuisine.

29. Luoyang: Sliced pork with soup

Luoyang likes to eat a draft mat, dozens of dishes, and the soup comes down, which makes people even enjoy themselves. Sliced pork soup is an indispensable famous dish in water mats, and it is best made by Zhendifen, an old shop specializing in Henan cuisine. It is made of lean meat as the main material, with auricularia auricula, golden needle and mung bean as the auxiliary materials. The sliced pork is smooth and tender, and slightly sour.

30. Anyang: buckle the bowl of crispy meat

Anyang, in the Central Plains, has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have entered one after another. When people go to restaurants for dinner, Anyang people like to order a little of all kinds of dishes. Eight bowls of local traditional dishes are still popular, especially weddings and funerals. As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. In fact, the traditional snacks with three non-sticky and pasty noodles can best represent the characteristics of Anyang's diet.

3 1。 Beijing: boiled fish

"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very 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.

32. Jilin: Dog soup

In the Korean Hotel in Jilin, all the dog broth is the 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. But no 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 feel that there is a fragrance in your nose, and this dog meat will taste more and more fragrant.

33. Shenzhen: Chongqing hotpot

Shenzhen seems to be an easy city to land in, and you can find a place for any kind 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.