One: Beijing *Peking Duck *Hanging Oven Biscuits, also known as Horseshoe Biscuits *Donkey Rolls, also known as Bean Noodle Cake *Popping Tripe *Enema *Coke Ring *Bean Juice *Fried Liver *Shou Pouched Hot Pork *Paste Cake *Sesame Bean Cake *Ai Wo Wo Wo *Pai Fong Er *Nian Tea, Tea Soup *Creamy Fritter *Sugar Ears *Tofu Brain *Fried Pimple *Pea Pieces of Yellow Pea *Bean Cake *Bean Curd Roll *Bean Puffs *Fudan Snacks *Bean Stuffed Biscuits, also known as Toad Spit *Sugar Coconut *Cool Fruit Henan famous snacks: Luoyang Jiuzhou Knife Noodle, Zhengzhou Xiaoji Beef Dumpling, Heji Chow Mein, Kaifeng Ma Yuxing Barrel Chicken, Double Hemp Cake, Xinxiang Baked Cake, Spring Breeze Buns, Jiangzhuang Taste Rabbit Meat, Nanyang Hou's Roasted Chicken and Zhumadian Minggong Sanru Chicken, Nanyang Famous Noodles with Toad Pimple, Fangcheng Baked Pork, Ding's Steamed Pork, Qinzhou Baked Pork with Toad Pimple, and Qinzhou Baked Pork with Toad Pimple, and Qinzhou Baked Pork with Toad Pimple. Ding's steamed pork, Qin's smoked meat, Jiangmiches, Kaifeng fried cold noodles, five-spice dried rabbit meat, flavorful fried ice, mutton kangbuns, buckle bowl crispy meat, even the soup slices of meat, five-spice rabbit meat, barrel chicken, almond tea, Dajing jujubes, roasted chicken, pot stickers, old Luoyang old battered noodles, cassoulet fish, peanut cake, big knife noodles, the old Temple Beef, Weichuan helmet, Anyang three smoked, Neihuang sausage, oil thick red sauce buns, chrysanthemum hot pot, jingjia twist, Jinjia twist, Daying twist. Danying Sesame Flower, Jin Xianshu Biscuits, Pan-fried Buns, Xinyang Spoon Buns, Paste Rice, Yifu Noodles, Three Noodles, Xiayi Grits Soup, Carp Noodles, Yipin Buns, Wuzhi Oil Tea, Shaolin Eight Treasures Crisp, Guanjia Crisp Crisp Crackers, Zhengzhou Peas and Beans Yellow, Duchesion Specialty Foods, The First Floor XiaoLongBao, Fragrant Sweet Potato Mash, CaoMa Sesame Sugar. Three: Sichuan snacks Chen Ma Po Tofu Chen Ma Po Tofu is named by the state of a "Chinese old" old store. It was founded in 1862, at the beginning of the Tongzhi period of the Qing Dynasty, and opened in Wanfu Bridge in the northern suburbs of Chengdu. Originally known as Chen Xingsheng Restaurant, the chef was the wife of Chen Chunfu. Chen's cooking tofu color red, beef grain crispy, hemp, spicy, fragrant, crispy, tender, hot, shape whole, very rich Sichuan flavor characteristics, Chen's tofu will soon be famous, seekers tend to food, the literati will often be here. There are good people to see its Chen's face with pockmarks, they play for "Chen Ma Po tofu", this statement does not go so for the beauty of the story. The restaurant was thus named "Chen Ma Po Tofu Shop". In the late Qing Dynasty, Chen Ma Po Tofu was listed as a famous food in Chengdu. 2Mao Blood Want 70 years ago, Shapingba Magtsekou Ancient Town water dock, a butcher surnamed Wang every day to sell meat leftover scraps, to * price disposal. Wang's daughter-in-law Zhang felt pity, so the street up to sell miscellaneous soup stalls, with pork, pork bones with peas boiled into soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, cooking wine simmered on a small fire, the taste is particularly good. On a whim, Zhang put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher it tasted. The dish is made by blanching the raw blood wang and eating it as it is, hence the name Mao Blood Wang. 3 Husband and Wife Lung Slices A famous flavorful dish known to everyone in Chengdu. Legend has it that in the 1930s, near Chengdu's Shao Cheng, a man named Guo Zhaohua, along with his wife, made and sold sliced beef lungs as a business, and the couple operated the business themselves, walking along the streets and alleys, carrying baskets and selling them. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife sliced lung" name has been used to this day. 4 two sister rabbit ding two sister rabbit ding in chengdu is very famous, it is the most famous rabbit ding meat more bones less, not add rabbit head, spices plus two sister special method of allocation, fresh and delicious. Er Sister's rabbit series also includes five-spice marinated rabbit, red plate rabbit, and spicy diced rabbit. In addition, Er Sister's Rabbit Restaurant also serves a variety of cold dishes such as red oil chicken, white meat with garlic paste, cold lung slices, and five-spice hoof tenderloin. 5 Marinated Meat Pot Kui The pot kui operated by Old Godown Traditional Pot Kui General Store has diverse tastes and unique flavors. Chicken Slices Pot Kui, Beef Pot Kui, Steamed Meat Pot Kui, Lung Slices Pot Kui, Vegetable Pot Kui are its specialties, and in addition, the oxtail soup of Old Godown Traditional Pot Kui General Store is very distinctive. Although Lao Huang Cheng operates traditional snacks, its transparent tables and white wallpaper are refreshing and quite fashionable. 6 Dandan Noodles Dandan noodles are a famous Chengdu snack. The noodles are made from flour, boiled, and topped with ground pork. The dish is thin and thin, the marinade is crispy, salty and slightly spicy, fragrant and very tasty. This dish is widely spread in Sichuan and is often used as a snack for feasts. The most famous of the dan dan noodles is Chen Bao Bao's dan dan noodles, which was created in 1841 by a peddler named Chen Bao Bao in Zigong. The name comes from the fact that it was first sold along the streets on a stretcher. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Nowadays, most of the dan dan noodles in Chongqing, Chengdu and Zigong have been converted into stores, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu, which have the strongest characteristics. 7 Dragon Dumpling Hand Founded in the 1940s, when Zhang Guangwu of the Chunxi Road "Thick Flower Tea House" and a few other fellows discussed a joint venture to open a hand-me-down store, and the name was harmonized with the sound of the word "Thick" and the meaning of "dragon and phoenix presenting good fortune", and the name was set as "Dragon Dumpling Hand". The main features of the Dragon Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat is tender, smooth and flavorful. The original soup of Longbei is made from several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant. 8 Zhong Dumplings The founder, Zhong Shaobai, originally named the store "Xie Senmao", started to put up the signboard "Zhong Dumplings on Lai Chi Lane" in 1931. The main difference between Zhong Dumplings and northern dumplings is that the dumplings are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Dumplings have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selected pork with tendons and skin removed), tender filling (all* processed with good control of temperature and moisture, the meat filling is tender and dregs), and fresh flavor (all* auxiliary materials, red oil, and original soup). 9 Han Baozi The famous Chengdu snack Han Baozi has a history of more than 80 years since its establishment. 1914 Wenjiang Han Yulong opened the "Yulongyuan Noodle Shop" in Chengdu's Nandajin Street, which stood firm in Chengdu because of the extraordinarily delicious flavor of its buns. After the death of Han Yulong, his son Han Wenhua took over the business, he carefully explored and practiced in the practice of buns, created "South shrimp buns", "ham buns", "fresh meat buns" and other varieties of food in Chengdu, a hit in the food trade, the reputation has spread. Later, Han Wenhua simply specialized in buns and changed the name of his store to "Han Baozi", and the business became more and more prosperous. From the pre-liberation period to the present, Han Baozi has been enjoying a long-lasting reputation in Chengdu, Sichuan and even the whole country. 10 Cold Vermicelli was founded in Nanchong at the end of the Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold the fame, Xie's family will be passed down from generation to generation to specialize in selling cold noodles, and then formally run the North Sichuan cold noodles store. Now spread throughout the province, become a famous snack. Third: Huangshan snacks: 1. hibiscus cake: hibiscus cake is made of fine glutinous rice flour, made into rice cake slices, then deep-fried, and then mixed with sugar, caramel refined. The two processes of soaking glutinous rice and deep-frying slices of cake are quite complicated and technical, so only a few manufacturers can produce this kind of cake. In Huizhou, it is the custom to use hibiscus cake to entertain guests around the Lunar New Year. 2. Mung Bean Pocket: Huizhou flavor snack. Prior to the mung bean sprouting, to be skin broken bud dew, mixed with wheat flour, add salt, water and mix into a paste, scooped into the spatula on the gimlet, slowly submerged into the boiling oil pot, such as its bonding into a block, fishing up the gimlet, draw off the spatula, deep-fried until the dark yellow with green can be. The green bean pockets are fluffy and crispy, with a unique flavor. 3. Huizhou Scholar Rice: Scholar rice, also known as jujube rice, is rumored to be the Ming Dynasty Scholar Liu Ruozai's home to eat the dish. Method: (1) wash the glutinous rice steamed with water and take out, add 90 grams of sugar and a small amount of lard, stirring, honey jujube core spare. (2) with a large bowl smeared with lard, the lotus seed yards in the middle of the bowl, plus the coreless dates, loaded with glutinous rice, yards around the lotus seed, steamed on the cage standby. (3) will be water chestnut dig a small hole filled with emerald heart, steamed in a cage, take out the date rice inverted in the middle of a large plate, will be cooked water chestnut yards around the date rice, each emerald above the press on a cherry, water chestnuts around the yards of tangerines again 1 circle. (4) frying pan sit on the fire with water and sugar boil, skim off the foam, thickening with cornstarch with a little lard burned in the dates on the rice is complete. Features: bright color, nutritious, sweet and delicious. 4. Shexian tofu brain marrow: tofu brain marrow is the traditional flavor of Anhui Shexian snacks. It is rumored that in the Ming Dynasty to fresh and tasty, soup milky white flavor, low price, known far and wide. Method: (1) take a pot full of seven or eighteen percent cold water, put about 500 grams of pork 1 piece, a small bag of shrimp (about 50 grams), burned until the meat is cooked, oil and shrimp juice overflow dissolved into the water, and then add a small amount of high-quality mung bean vermicelli, colorless soy sauce, refined salt, fennel, and then switch to simmering, to be vermicelli ripe, that is, the vermicelli meat sauce soup standby. (2) Choose tender tofu, squeeze out the water with gauze, then unravel it and scoop 1 spoonful into a bowl with white flour (the flour should be concave and gently patted), and add a small amount of finely minced pork (pork cooked in the vermicelli soup the day before). Then end the bowl gently rotating and shaking, the outside of the flour, rolled into a ping-pong ball shape, hand will be a bowl against the side of the pot a tilt, so that the balls rolled into the soup pot, cooked and floated that is complete. (Can not use the palm of the hand to rub and pinch or take with the fingers, so as not to deform, destroy the loose structure, impede the uniform penetration of the juice and flavor and reduce the quality). Characteristics: soft and tender, delicious soup, unique flavor, easy to digest and absorb, because the tofu balls are very tender, so named tofu brain marrow. 5. Pueraria Mirifica: Huizhou mountainous areas abound Pueraria Mirifica, cool and sweet. Pueraria lobata is a kind of powder made from the root of Pueraria lobata, also known as mountain powder, which is commonly used by Huizhou folk to make snack foods. Kudzu flour rounds are pork fat, sugar, etc. made into a ball-shaped filling, first rolled on a layer of kudzu flour, so three or four times, and then on the cage, steaming until the outer skin is shiny black and small bubbles when it is done. The texture of this round soft and strong, sweet flavor, have the effect of clearing the mind and eyesight. 6. fire-roasted tofu: fire-roasted tofu is a specialty of Tunxi District of Huangshan City and Huoning County. Specific production methods: the old tofu cut into squares, placed on the shelf fermentation, and then baked on the charcoal fire, both sides baked into wax yellow, baked with the food, eaten in the tofu on the smear on the spicy sauce, sesame oil and other condiments, the entrance is more delicious. 7. Bracts of pine: Bracts of pine is a famous snack food. It is made of mountain bracts of reed as the main raw material. Bracts are a kind of corn planted on the mountain, with a growing period of about 140 days, its flavor is sweet and clear, and its nutritional content is high. Grind the corn into fine powder, sieve the skin layer by the fine powder wok, and water mixing and cooking into a paste, after cooling and solidifying and then planed into thin slices with a special bow, and then put the thin slices on a bamboo plaque to dry in the sun to be made. When consumed, the slices will be put into the boiling oil and fried, and the slices will be stretched and swollen and floated up to be fished out. Bao Lu Song fragrant and crunchy, suitable for tea and accompanying food. 8. Huizhou wrapped rice dumplings: folk snacks. Rice dumplings all over the country, but the dumplings have a unique flavor, in the package, shape, content are different. Huizhou wrapped rice dumplings are mostly pillow rice dumplings. Growing fat, two bundles, four horns, shaped like a pillow. There are many varieties of rice dumplings, meat dumplings, pork ribs dumplings, date chestnut dumplings, bean paste dumplings, red bean dumplings and so on. It is worth mentioning that the "gray juice dumplings", gray juice dumplings first with grass ash filtered water mixed with glutinous rice wrapped into, because of alkaline heavy, sticky, eat especially tasty and soft, and easy to store for a short period of time, so favored by diners. 9. Weighing Pipe Candy: The name of Huizhou confectionery. This is a kind of characteristic caramel product, which is shaped like a big scale pipe cut off, so it is called "Scale Pipe Sugar". It is made of caramel covered with white or black sesame seeds, with a white sugar center inside, which is made of white sugar mixed with sesame powder and rice flour. If it is rolled and pinched more finely (like a penny), it becomes "Yipin Xiang". It is characterized by crunchy, non-stick teeth, sweet and fragrant, suitable for both young and old. 10. Tuenxi drunken crab: this is a traditional Tuenxi small food, since the Opium War, that has been famous in many neighboring provinces, cities, Zhejiang vendors more than the whole bucket of trafficking, but also bought as a gift to friends and relatives. Raw material recipe: live crab 8 garlic cloves (broken) 8 petals ginger 25 grams of rock sugar 40 grams of pepper salt 40 grams of soy sauce 600 grams of Huizhou sealing tank wine 400 grams of sorghum wine 10 grams production method: the crab washed, drained, uncovered the bottom of the umbilicus to discharge dirt, put in a little pepper salt to close, and then break off the tip of the crab claws, one from the umbilical cover into the umbilical cap of the upper part of the umbilicus cover nailed firmly so that the do not open, put into the altar, filled, the face of the two with a small After filling, the surface with two small bamboo slices put into the shape of a cross, stuck crab body, do not make the movement. Then pour in soy sauce (400 grams when it is cold, the lunar calendar in September and October can be increased to 600 grams), Huizhou sealing wine (now changed to use the Huangshan glutinous rice wine), ginger, garlic cloves, rock sugar, sorghum wine, tightly sealed with greaseproof paper, you can open the altar to eat a week later. Product characteristics: color green with yellowish, fresh and sweet, the wine smell is particularly strong. If you do not open the altar, can be kept for 2 months, after opening the altar can not be stored. Xiamen Famous Snacks ~ Spring Rolls - Xiamen used to call them "thin cakes". According to legend, the Ming Dynasty Tongan Cai Fuyi, Governor of Yunnan, Guizhou, Hunan and Guangdong military affairs, often the whole day to review the official documents, too busy to eat, Mrs. Cai is worried about the long term, her husband will starve the body, and then came up with a way: wrapped in a noodle dish, so that Cai Gong's right hand to hold the pen, the left hand to take the food, while eating and writing, very convenient. Xiamen pancakes, bamboo shoots, peas, bean sprouts, vermicelli, dried beans, fish, shrimp, diced meat, oysters, red roti, etc. as the main ingredient, as for the condiments, it is discretionary with, but attaches great importance to the use of flat fish dried oil crisp flavored, eaten crispy sweet, mellow and delicious. Onion Fruit - The Mid-Autumn Festival is commonly known as the "Half of July", and there is an old folk custom of offering salted fruit to ancestors. Legend has it that when a family was steaming this kind of offering, the child uncovered the lid of the steamer to see that the salted fruit was half-raw and half-cooked, and suspected that it was "bland and tasteless", so he casually poured a bowl of meat into the fruit, and was discovered by the adults that "uncooked rice balls will not be able to steam into ripe fruit". But it tasted pretty good. So, people competed to imitate, through the evolution, from salted onion fruit to oil onion fruit. Its practice is: shredded meat, marco polo capers, fried and crushed flatfish or shrimp, rice sauce, sugar, groundnut powder, white onion, five-spice powder, salt made into a ball, put into the bowl of rice milk steamed and made. To eat it, cut it open and put some salsa, orange juice, garlic, radish and acid to make it soft, fragrant and delicious. Jelly of earth bamboo shoots - a kind of "earth bamboo shoots" growing in the mud of the beach and resembling earthworms on land, pressed and washed and boiled, then put into a small wine glass with the gelatinous soup and cooled and frozen into small round pieces. To eat, soy sauce, vinegar, chili sauce, peanut butter, mustard, garlic as the ingredients, jiao. When Zhou Lianggong, a native of Henan, was an official in Fujian in the early Qing Dynasty, he appreciated this unassuming but delicious "soil bamboo shoots" in his book "Min Xiao Ji". Sea Oyster Fry - Sea Oyster Fry is made by choosing the best oyster "Chu Oyster" as the main raw material, mixing egg, groundnut powder and chopped garlic, and then frying it in a pan with appropriate amount of lard until both sides are crispy. When eating, with garlic paste, salsa, coriander and other ingredients, in order to achieve the effect of crispy and delicate, delicious and savory. Roasted meat dumplings - dumplings everywhere, but Xiamen unique flavor, it is based on glutinous rice, pork, mushrooms, shrimp, chestnuts as raw materials, after the oil mixing, wrapped in bamboo leaves into a diamond shape, placed in the soup made of simmering, to eat, with sacha sauce as a condiment, the mouth is not greasy, fresh and fragrant. Chives box - chives box system with flour mixed with lard to make the skin, to pork, shrimp, flatfish, marco polo capers, leeks, mushrooms to do the filling, wrapped into a small box like a cake, the edge of the pinch into the wave shape into a frying pan fried, eaten with a delicious filling, crispy skin. Fried Noodle Line - Xiamen's unique dish, created by the former Quanfu Lou and Shuangquan Restaurant. Cooking method is to choose the best noodles in the 70% hot frying pan deep-fried to reddish yellow, fishing on the plate with boiling water to remove grease to be used to lean meat, asparagus, mushrooms as an ingredient, cut into julienne and fried, and flatfish, shrimp leaching, discretionary addition of Shaoxing wine, and then fried noodles mixed with ingredients and stir-fried again. Eaten with salsa and red chili sauce as condiments. Taro package - taro package summer and fall season snacks. The Department of Penang taro peeled and washed pounded into raw taro mud, and a small amount of starch, salt, mix well, in the inner wall of the bowl coated with a layer of oil, put into the pre-prepared pork, shrimp, shiitake mushrooms, asparagus, Marco Polo capsule and other slices of shredded stuffing, and then covered with a layer of taro mud. It is then covered with a layer of taro paste and gently inverted and placed in a steamer basket for steaming. Eat with chili, mustard, salsa, etc., taste better. Fried five-spice - the Department of lean meat with green onions, flatfish, marco-pasta, duck eggs, monosodium glutamate, soy sauce, sugar, five-spice powder. Stir well, wrapped into a roll with soybean skin, deep-fried in a frying pan. Cut into small pieces and serve with salsa. Red chili sauce, mustard chili, radish acid, coriander, sweet sauce and other condiments, the flavor is more delicious. Peanut soup - Xiamen peanut soup system peanuts first pick off the defective grains, soaked in boiling water with boiling water to remove the membrane, add water to the casserole to simmer over moderate heat, such as peanuts cooked before you can put the sugar, continue to simmer to make the peanut kernels rotten until. At this point, the peanuts into two, floating on the water, a rotten and insoluble, the juice dissolved and the water is not cloudy, not greasy, fragrant. Xiamen's "Huang Zehe Peanut Soup" is a representative variety of Xiamen's peanut soup, famous in Hong Kong, Macao, Taiwan and Southeast Asia. Noodle paste - Noodle paste is made from shrimp, oysters, razor clams, tamarinds and other fresh seafood in soup, and noodles cooked into a paste. When cooking, it is necessary to master the fire, to achieve the paste without confusion, the paste is clear. Noodle paste, in addition to seafood as an ingredient, you can also add duck blood or pig blood or a large string of pig intestines into the noodle paste cooking and stewing, so that the fat into which the intestines are also rotten, and then with fritters, fried scallions, pepper as a seasoning, the smell is stronger Fried dates Xiamen Tong'an famous ancient snacks for the three treasures of Tong'an (horseshoe cake, sealing the meat, fried dates) one. Method: The ingredients are divided into skin and filling. The skin is generally a good groundnut, rice grinding (milled) into powder, filling is generally peanuts, peas, sesame filling, can also be used vegetables. The filling is wrapped in the skin and fried in a boiling frying pan, which has a very good taste. Bowls of fruit A traditional snack of Tongan, Xiamen. Method: the main raw material is hard rice, the soaked rice in the stone mill grinding into pulp, with meat, oil onion and other condiments, after steaming can be. Horseshoe Cake Xiamen Tong'an traditional specialty, prevalent in Tong'an. It is made of flour and flavored oil as an incense offering, so it is commonly known as incense cake. Method: Use refined flour, sugar, refined oil, maltose, peanut kernels and white sesame, divided into skin, pastry, filling three production processes. Sweet Potato Vermicelli A traditional snack of Tong'an, Xiamen, popular in the area of Xindian Town, Tong'an. Method: rice porridge, mixed with groundnut flour, pounded in a mortar, so that rice and groundnut flour together, and then add water, thick and thin, and then put into an iron pot fried into a sheet of pancake skin, cut into two centimeters wide noodles, cooled in the "Dare Pot". When cooking, put enough lard, plus oysters, razor clams, shrimp and other seafood, sprinkle some green onions or celery on the surface. Sealed Pork A traditional snack of Tong'an, Xiamen. Method: cut pork (front leg meat) into squares, about two pounds, with a square gauze bandage, put in a clean iron pot, pour cooked lard, heating, the whole piece of pork into the pot hot stir-fry, plus soy sauce, sugar, monosodium glutamate, rice wine, star anise spices, etc., and with mushrooms, chestnuts, shrimp, trench dry and other condiments, put in a pot simmering on the two and a half hours can be. Taro of the scholar Tong'an Tingxi Baomei betel nut taro, has long been famous. It is also known as "Taro for Scholar". Sugar cane The sugar cane in Tianyang Village, Datong Township, Tong'an, has been famous for a long time. Due to the soil and climate of Tianyang Village, the sugarcane grown there is sweet and full of flavor. Wenchang Fish A specialty of Tongan District, Xiamen. This fish has no head, no fins, no scales, no ridge root, and even the eyes, ears, nose and other senses are not, the heart is a beating abdominal blood vessels, colorless blood, the whole body translucent, in addition to the mouth and throat, is a rectum and anus, the structure is relatively simple. Fish skin peanuts Xiamen Tong'an has a reputation as one of the specialties, because the skin wrapped in fish and so named. Method: Peanuts, cake flour, sugar and white flour are mixed and baked. It has a unique style of rich and crispy sugar, salty and sweet. Burnt Meat Rice Dumpling A traditional snack of Tongan, Xiamen. Method: Top quality glutinous rice, mushrooms, shrimp, chestnuts, pork (or chicken) as the main, well-cooked. The flavor is sweet, oily and not greasy, the color is yellow and shiny, and then matched with salsa, garlic sauce, spicy sauce, turnip and other seasonings, more delicious and tasty. Tieguanyin Xiamen Tongan famous tea. Oolong tea in the most prestigious treasures. Its rope round knot curved, and rich, resistant to brewing, soup color golden, and bright and clean light, high and rich fragrance, mellow taste, slightly bitter and sweet after the entrance, slightly with honey flavor, to open the Su for the best of the famous tea, reputation at home and abroad. Orange red cake Tongan traditional food. The appearance is smooth like jade, moist and delicate. It is soft and chewy in the mouth, fragrant and refreshing. The product sells well all over the world and is famous at home and abroad. Dragon's eye A specialty of Tong'an. Existing more than taste, with large grain, thin skin, juicy, beautiful flavor and other characteristics. Longan was once a tribute to the emperor. Golden osmanthus Xiamen Tong'an famous tea, also known as yellow, is a precious variety of oolong tea, was awarded the title of national quality tea. Golden osmanthus has the characteristics of early sprouting, early harvesting, early listing, fine appearance, yellow hook, fragrant flesh, mellow, fresh, making it a precious product in oolong tea. Rice Wine Xiamen Tong'an traditional famous wine, produced in Zhuba distillery. It is brewed with pure and sweet spring water from the ridge of rocks and high-quality grains and wine quartz. The process is primitive and simple, and it has produced more than 10 kinds of wine in three series, including rice wine, old wine from sunken tanks, and cinnamon rice wine. Among them, Zhuba 38-degree rice wine has been taken to the French Bordeaux laboratory to test, and found that all indicators of rice wine are of the highest quality. Indonesian Snacks The most characteristic Southeast Asian food of Xiamen Tong'an Zhuba Overseas Chinese Farm. The most common ones are yellow rice, curry chicken, sea oyster slice, vegetable soup, Indonesian meat skewers, Indonesian spring rolls, shredded fish in Meiguo, Gado Gado, potato meatballs, bean curd meatballs, sweet and sour beef hundred, coconut city beef, Bandung fans, Batong beef, bitter gourd meatballs, Hainanese white chopped chicken, and Soto beef soup. Each of them has a strong Southeast Asian banana wind and coconut sea flavor, hot and spicy to tease the taste buds of the guests. Barilla Fruit Wine Barilla Fruit Winery in Tongan, Xiamen. The winery employs Mr. Gérard Gaulin, a famous winemaking expert, as the chief technician, and introduces a full set of alcohol generation equipment and vinification equipment. It produces high quality fruit wine and fruit vinegar series products. Some of these products have been tested by the French authorities and have fully met the standards of similar products in France and have been registered. Zhuba Baimi fruit wine dedicates the high taste of French food culture to the tourists. Trench The book name of trench is oyster. It is rich in nutrients, delicious flavor, dried meat contains 45-75% protein, 7-11% fat, 19-38% sugar and a variety of vitamins, known as "milk of the sea", Tongan trench's place of origin are mainly in Yangtang, Xiaodeng in Dadeng Town, Ouzhuo in Xindian, Qiongtou in Maxiang, Houtian in Xike, and Bizhou and other places. Trench fry The most hometown flavor of Xiamen Tongan snacks. Raw materials are mainly leeks, oysters, mixed with some groundnut flour, oil into the pan to fry.

Parents, if it is useful to adopt me it @@@