1. Laotongcheng - Sanxian Bean Curd
"Laotongcheng" is the name of a large restaurant located at the Dazhi intersection of Zhongshan Avenue in Hankou (No. 1 Dazhi Road) , famous for selling the famous snack three fresh bean curds, known as the "Bean Curd King". This restaurant was founded in 1931. It was originally located outside the Dazhi Gate of the ancient Hankou Castle, which served as a thoroughfare between urban and rural areas, hence its name. The store imitates the traditional Hubei folk snack bean curd and improves it to match the sweets. It is very popular. The preparation method is to mix and grind mung beans and rice, spread it into a thin skin in a pot, wrap it with cooked glutinous rice, diced meat and other fillings, and fry it in oil. Special chef Gao Jinan strives for perfection, using fresh meat, fresh eggs, and fresh shrimps as the main fillings to create three-fresh tofu skin. The skin is golden and shiny, and the mouth is crispy, tender, and fragrant, making the stew even more popular. Mao Zedong tasted it four times and praised it every time. Foreigners and foreign guests who come to Wuhan take pleasure in eating Laotongcheng bean curd.
2. Four Seasons - Mei Tangbao
"Four Seasons Mei" is the name of a snack bar located at No. 992 Zhongshan Avenue, Hankou (near the Jianghan intersection), which means one year. It serves delicacies in all seasons, such as fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn, shortbread cakes in winter, etc. It opened in 1927 and the business is booming; later, special chef Zhong Shengchu and others made Jiangsu-style Wuhan-style Xiaolong Soup in the store. Baoyingshi was well received by customers and was known as the "Tangbao King", turning the store into a soup dumpling restaurant that mainly supplies Xiaolong soup dumplings. They are very particular about making fillings and strictly select ingredients. They first chop the fresh pork leg meat into minced meat, then mix it with aspic and other condiments, wrap it in a thin dough, steam it in a basket, turn the meat into soup, and make the minced meat. Fresh and tender, seven in a cage, served with shredded ginger, soy sauce and vinegar, extremely delicious. In order to meet the needs of different customers, in addition to fresh meat soup dumplings, they also make crab roe soup dumplings, shrimp soup dumplings, mushroom soup dumplings, chicken minced soup dumplings and assorted soup dumplings.
3. Cai Linji - Hot Dry Noodles
Hot Dry Noodles, together with Shanxi Sliced ??Noodles, Guangdong and Guangxi Yifu Noodles, Sichuan Dandan Noodles and Northern Fried Soybean Noodles, are known as the five famous noodles in my country. It is different from cold noodles and soup noodles. The method of making it is to boil the noodles first, then drain the oil and let them cool. When eating, blanch them in boiling water for a few times, drain them, and add sesame sauce, dried shrimps, and chopped green onions. , diced pickled radish, sesame oil, vinegar and other ingredients and mix well. It is fragrant, chewy and flavorful when it hits the palate.
Hot-dry noodles originated from Li Bao, who sold noodle soup on Changdi Street in Hankou in the early 1930s. He was afraid that the unsold noodle soup would go rancid, so he picked it up and left it to dry on the table, and accidentally bumped it. After pouring the oil out of the pot, he mixed the sesame oil that came out into the noodles. The next day, he scalded the noodles in boiling water for a few times, picked them up and mixed them with seasonings. The noodles were steaming hot and fragrant, making people rush to buy them. Someone asked him what kind of noodles they were, and he blurted out that they were "hot dry noodles." People said the hot dry noodles were good, and he has been selling them exclusively since then. Seeing that his business was booming, some food vendors learned his skills from him and started selling hot dry food. Nowadays, there are hot dry noodle restaurants and stalls everywhere in the streets and alleys of Wuhan. It is one of the breakfast snacks that Wuhan people love to eat in the morning. Cai Linji Hot Dry Noodle House is one of the most distinctive and famous ones.
Cai Linji Hot Dry Noodle House was originally located at No. 854 Zhongshan Avenue, Hankou, facing the water tower. Now it is a chain operation with many stores in three towns in Wuhan.
4. Tan Yanji - Dumplings
Tan Yanji Dumpling House is located at No. 384 Zhongshan Avenue, Hankou, not far from the intersection of Liji Road. It was founded in 1920 by Tan Zhixiang, a native of Huangpi. It has been specializing in dumplings for nearly 80 years and has unique techniques for making dumplings. It has strict standards for every process from meat selection, ingredients, seasoning, stuffing, system to wrapping, soup making and cooking. Fresh pork leg and beef leg meat are stuffed, pig trotters are boiled in soup, and seasoned with shrimp, mushrooms, coriander, chopped green onion, etc., which makes the dumplings tender in filling, fresh in soup, beautiful in shape, and thin in skin. It tastes refreshing and moisturizing. The aroma fills the mouth and leaves an aftertaste after eating, making people want to eat it again. In addition to the traditional fresh meat dumplings, the famous chef Tan Yinshan has also developed new varieties such as mushroom dumplings, rice dumplings, three fresh meat dumplings, chicken minced dumplings, and shrimp dumplings in recent years to adapt to the tastes of different diners.
5. Shunxiangju - Shaomei
"Shunxiangju" is located at the intersection of Hualou Street and Jiaotong Road in Hankou. It has been operating heavy oil Shaomei for nearly 50 years. old store. The shop's roasted plum oil is heavy but not greasy, shaped like a silver chrysanthemum, delicious and has a long-standing reputation.
The method of making roasted plums is to cut fat pork, steamed buns, orange cakes, peanuts, rock sugar, raisins, etc. into small dices, stir-fry them until no oil comes out, and then add osmanthus, red osmanthus, and so on. Mix green silk and white sugar into filling. Add an appropriate amount of water to the flour, add a little refined salt and knead it, let it rest for about 3 minutes, roll it into strips, cut into small pieces, sprinkle dry starch on the table, roll it into lotus leaves to form a thin skin, add the stuffing center, and add a little sesame oil. Either fried, grilled or steamed. It tastes sweet and delicious and is deeply loved by the masses.
6. Fu Qinghe - Beef Rice Noodles
"Fu Qinghe" is located at No. 855, Zhongshan Avenue, Hankou, in the Liudu Bridge area, and is famous for selling Hunan-style rice noodles. The powder is smooth and the taste is fresh and delicious.
7. Wufangzhai - Tangyuan
Wuhan "Wufangzhai Restaurant" was established by Mr. Ni Jincai in the 35th year of the Republic of China when he applied for funding from the old Hankou government. Its business name is "Shanghai Wufangzhai" (founded in the 8th year of Xianfeng in the Qing Dynasty) has its business premises at No. 1303 Zhongshan Avenue. It employed more than ten workers at the time of its establishment and had a business (production) area of ??several tens of square meters until liberation.
Wufangzhai Restaurant, now located at No. 723 Zhongshan Avenue (originally No. 1171), Hankou, has grown from small to large, from private to public-private partnership, to a national enterprise. It has been more than a hundred years since its inception. Long. Wufangzhai focuses on high quality and low price. Since 1991, it has successively won three gold medals in the provincial (municipal) commercial system, and is known as the "King of Tangyuan", "King of Zongzi", and "King of Cake Tuan". In 1993, after review and approval by the Ministry of Commerce of the People's Republic of China, "Wufangzhai Restaurant in Jiang'an District, Wuhan City" and "Time-honored Brand for Doing Good Things" published articles and asked other 'time-honored brands' to follow suit.
The establishment and development of Wufangzhai has gone through more than a hundred years. It is known to all three towns and is famous far and near. Today, Wufangzhai has expanded from the single "Ningbo Tangyuan" snack variety in the past to Dozens of multi-flavor glutinous rice balls and quick-frozen series are available all year round. Through continuous reform and development, with quality, price and service as the core, we have gained the initiative in market competition and gained praise from consumers.
8. Xiao Taoyuan - Simmering Soup
"Xiao Taoyuan" is the name of a snack bar located at No. 64 Lanling Road, Shengli Street, Hankou. The store was founded in 1946. Two vendors, Tao and Yuan, set up a tent here to sell snacks such as fried dough sticks and soy milk. Later, the two collaborated to sell simmering soup. The name of the store was "Xiao Tao Yuan", which became homophonic after liberation. Known as "Xiao Taoyuan", he is a famous "simmering soup expert". The main varieties operated by the store include crock pot chicken soup, pork ribs soup, hoof soup, bafeng soup, fish soup, beef soup, duck soup, etc. The earthenware pot chicken soup is the most famous. Its raw materials are fat and tender hens weighing more than one and a half kilograms in Huangbo Xiaogan area. They are chopped into chicken pieces, stir-fried by the ancestors with a chain saw, and then poured into an earthen pot with boiling water. The fire grain is cooked, simmered over low heat, the soup is fresh and the meat is rotten, the original flavor is original, and it is rich in nutrients. It is a top-quality nourishing food for the elderly, patients, and pregnant women. Bafeng soup and other grain soups are also unique to each county. They are delicious and delicious and are deeply loved by diners.
Answer: Yi Zhi San 9 - Jianghu Heroes Level 10 11-30 17:27
1. People in Guilin eat rice noodles just like people in the north eat pasta. They eat it every day. And only focus on the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, you can often see fashionably dressed ladies and men in crisp suits. They don’t wait for a seat, so they eat standing up with a steaming bowl of rice noodles, savoring the rice noodles wholeheartedly without feeling embarrassed at all. It is said that the reason why McDonald's, the big sister of fast food in the United States, gave up the Guilin market a few years ago is because it believed that Guilin rice noodles, a Chinese fast food, had already occupied most of the Guilin fast food market, and the price was cheap, ranging from 1 yuan, 50 cents to 2 yuan per bowl
2. Let’s talk about what old Beijingers eat—must-drink soy juice.
A must-eat coke ring. Men, women, old and young all love to eat it. The crispy and oily taste is really hard to get enough of.
3. Fried liver in Beijing
4. The common breakfast in the Northeast is white porridge and pickles, but this pickle is Korean pickle. Well, there is also the Northeastern soybean paste. Take a small spoonful and pour it on the porridge noodles. It is wonderful, it is really wonderful. There are simply so many different flavors that you won’t know what they are all about after one taste.
5. Steamed dumplings
6. Steamed dumplings
7. Tianjin people’s
The most Tianjin-style street snack is probably the pancake fruit , now very popular everywhere. Use pancakes to spread egg rolls and add coriander, sweet sauce or spicy sauce. Since deep-fried dough sticks are called "fruit" in the north, they are called pancake fruit
8. Xi'an! Spicy meatball soup
9. Soup dumplings
10. Glutinous rice cake
11. Noodles
12. Salt water corner
13. Fried pancakes
14. Soybean noodles
15. Scallion pancakes
16. Stinky dried tofu
17. Henan. Mutton soup, flatbread
18. Potato and rapeseed cake~~
19. Eighteen Yunnan weirdos~~Eggs are sold on skewers~~ The eggs can be roasted and eaten
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20. The quality of Lanzhou Beef Ramen depends on the clear soup. That is, the beef soup is fresh and fragrant; the radish slices are white and pure; the chili oil floats bright red; the coriander and garlic sprouts are fresh and green; and the noodles are smooth and yellow. People in Lanzhou like to be jealous, so when they bring a bowl of noodles, they start with the big-bellied vinegar pot. Adding a burst of balsamic vinegar seems like the only way to get the spicy and sour aroma of beef noodles.
21. Jiangxi Snack Rice Crackers
The method is very simple: Soak the rice in cold water for one day and one night, then grind it into rice paddles, and pour the paddles evenly on the bamboo strips. The woven round soup skin is inside the dustpan. When the paddle is thinly filled with the dustpan noodles, put it in a pot and steam it over a high fire to become the soup skin. Then use a bamboo strip to cut it into small pieces and remove it from the dustpan. Tear off the inside, add fried seasonings and meat fillings, wrap it into a rectangular shape, and apply some sesame oil or cooked tea oil to create a delicious rice cracker with rich local characteristics.
The condiments for rice crackers can change with the seasons. In spring, green vegetables are the main food; in summer and autumn, melons are the main food; in winter, cabbage and radish are the main food. Spices can be used: leeks, green onions, garlic, etc. It will taste better if fried lean meat filling is added
22. Hand-caught noodles
The ingredients are tofu cut into strips and fried; The condiments include mixed vinegar sauce (mashed ginger, onion, vinegar and ketchup), sweet sauce (bean paste mixed with brown sugar while cooking), garlic sauce, peanut butter, sand tea sauce, and mustard sauce. When eating, put the fried tofu on the noodles, evenly spread with various sauces, and then roll it into a tube shape. It tastes sweet, sour and spicy
23 Fuzhou Tradition
Fish balls are eaten by the sea. Fish balls are a must-have for Fuzhou people during the New Year and festivals
Yanpi Soup
24. Yunnan Herb Rice
25 . Braised and cooked with fire
Answer: Chang Yu - Scholar Level 2 11-30 17:34
I don’t know, I don’t pay attention to eating!
Answer: 68869869 - Trial Period Level 1 11-30 17:39
Must-eat dishes in 105 cities in China!
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 string flour, then beat the eggs and fry them so that the eggs coat 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, barbecued 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, and the taste is slightly sweet 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 they offer incense and worship gods during festivals and festivals. They also like to cut suckling pigs during the opening scenes of movies to bring good luck. The 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. People from Harbin say: If our friends from other places don’t like Western food and Northeastern cuisine, let’s eat molly stewed live fish.
6. Dalian: Salted Fish Pancakes
Salted Fish Pancakes flowed from local rural areas into the city, and are now available in all small restaurants and big hotels. The fish is an autumn sea fish, ranging from stick fish to yellow flowers. It is palm-long. It is salted with ginger and green onions. After marinating, it is fried in oil until brown. The pancakes are made from aged corn flour mixed with bean flour and white flour. Boil the pot with water and stick the pancakes around the pot. Want to eat? Wait until it’s cooked!
7. Meizhou: Hakka Stuffed Tofu
Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "migrated southward in clothes and clothing" and brought with them not only high-quality reading The custom of Hakka cuisine has also formed its own food culture. Matchbox-sized tofu is fried until golden brown, stuffed with pork and fish fillings, chopped green onion and sesame oil are added, then placed in a clay pot with chicken soup and simmered until the aroma is overflowing. I think the Hakka people who came to Meizhou created such delicious dumplings because they had no wheat to make dumplings.
8. Qiqihar: Pig-killing vegetables
It’s Chinese New Year. A family in the village killed a pig. The waist and legs are all good. What’s wrong with the remaining fat meat? eat? This is the butcher dish: blood sausage made from home-pickled sauerkraut and fattened meat ingredients. To make the fat meat delicious and not greasy, cut it into slices, boil it in a pot with oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire on the stove reflects the aunt's face, and the stew with ginger and garlic in the pot cooks gurglingly. When this pig-killing dish spread to the city, the restaurants in the city added more processes and used up enough ingredients.
9. Zhanjiang: Local Chicken
Zhanjiang was formerly known as "Zhouwan". It is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the Cantonese and Western cuisines, which pays attention to refined coarse ingredients. Authentic. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating rice and grass in Xinyi County, Zhanjiang. They are hens that grow slowly or lay the first clutch of eggs. This kind of chicken has strong fiber and can easily accumulate nutrients. The cooked chicken is golden and shiny on the outside, the skin is crisp and the meat is smooth in the mouth, and the fragrance is rich. With a plate of sesame oil and garlic sauce for dipping, it is very "flavorful"!
10. Yan'an: Mutton soup
There are many delicious things in Yan'an: potato paste, sweet spring tofu and long pancakes. The most important thing to try is the mutton soup. A soup made of mutton, haggis and seasonings. The ingredients and preparation are very simple. Fellow villagers wearing mutton towels squatted together, holding steaming mutton soup in their hands. In Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.
11. Xi'an: Donkey meat in cold sauce
Donkey meat has the functions of replenishing qi and blood, and benefiting the internal organs. There is a folk proverb of "dragon meat in the sky, donkey meat on the ground". Guanzhong, Shaanxi Province is rich in the nationally famous "Guanzhong Donkey". Fengxiang cured donkey meat has been available since the Xianfeng period of the Qing Dynasty. In ancient times, donkey meat was only eaten raw and cooked. Nowadays, donkey meat soup pots and meat stir-fries are added, and Sichuan cuisine and medicinal diet methods are added. The meat is delicious and fresh.
12. Xiangtan: Maojia Braised Pork
Maojia cuisine is famous for Chairman Mao’s hometown, and Chairman Maojia Braised Pork was full of praise.
The authentic Maojia Restaurant is located in Shaoshangchong, Xiangtan. The braised pork here is pork belly. The five-layered belly pork is steamed and fried with rock sugar, star anise and cinnamon, and then put into the pot with black bean sauce. The cooking method is very particular and complicated. . The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and very fragrant and delicious.
13. Guangzhou: Laohuo Soup
Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn’t like to drink soup. Whether it is made at home or sold in restaurants, Guangzhou’s Laohuo soup has one purpose – nourishing! In summer, stew pork ribs with winter melon and add lentils, and adzuki beans reduce internal heat; in winter, stew chicken with American ginseng to dispel cold.
If you have just arrived in Guangzhou and the taxi driver will tell you: the water here is very hot, acne will appear on your face, and you need to drink soup and herbal tea...
14. Shunde: Chrysanthemum Yusheng
Shunde has been a prosperous place since ancient times. After working, the locals like to use local products to cook carefully and evaluate each other. The chefs with high overall cooking skills are exported to Guangzhou, In some cities in Hong Kong, Macao and Southeast Asia, "Eat in Shunde and cook in Fengcheng". Shunde cuisine is characterized by being clear, fresh, refreshing, tender and smooth. In addition to the famous fried milk and big eel with parietal bone, the chrysanthemum fish sashimi is also a more representative style.
There are also double-skinned milk from Daliang Town, Shunde, and fish cakes from Chencun...
15. Yanji: Dog Meat Hot Pot
When we arrived in Yanbian Korean Autonomous Prefecture, It’s not okay not to eat dog meat. Like other places in the country, eating hotpot, the Korean dog meat hotpot, is also popular here. The special pot bottom is stewed with dog meat and dog ribs. Besides being fresh, it is also spicy. Maybe it’s because it’s too cold in Yanji, so chili peppers are added to the dog meat supplement. Eat it all year round, best in summer to cure colds!
16. Changchun: Three delicacies from the ground
my country’s folk have always had the habit of tasting the three delicacies from the ground, three delicacies from the trees, and three delicacies from the water on the day of the Beginning of Summer. Speaking of the three delicacies here, it refers to the fresh seasonal vegetables from the ground: amaranth, wheat and broad beans (or garlic sprouts). When fried together, they are fresh and tender. In Changchun, Di Sanxian became a famous local dish. Nowadays, potatoes, eggplants and peppers are also stir-fried together. This is an authentic Northeastern dish.
17. Jiamusi: Stewed Vermicelli with Pickled Cabbage and Pork
Northeastern people love to eat stewed dishes, and there are many different ways to eat them, such as goose stewed with potatoes, chicken stewed with mushrooms, and pork and pickled cabbage stewed vermicelli. As the name suggests, they are all local dishes eaten in the cold weather during the twelfth lunar month. The sauerkraut pickled from Northeastern tall Chinese cabbage is cut into thin strips as thick as matchsticks. It has white leaves and green leaves and will not become mushy after being cooked for a long time. The local potato flour is easy to cook and endures cooking. When it comes out of the pot, it is yellow and white and bright. When you pick it up with chopsticks, it looks like a spring willow hanging upside down. Using the old soup used to cook the meat and bones when killing pigs, add the stir-fried pork belly and simmer the pork pickled cabbage vermicelli slivers, and the delicious aroma fills the roof!
18. Shenyang: Sichuan Hot Pot
Just like in other cities, Sichuan hot pot is as popular in the streets and alleys of Shenyang. The rich and spicy taste of Sichuan hot pot is not only similar to the strong and rough taste of Northeastern cuisine, but also matches the temperament and taste of Shenyang people. When it comes to eating spicy food, Northeasterners are also the best. In fact, it was only when they arrived in Shenyang that the owners of Sichuan hot pot restaurants felt that they had found the right place. The enthusiasm of Shenyang people made them regard this place as their second hometown.
19. Hohhot: Mongolian Barbeque
The authentic flavor of the horseback people is grilled. After you have entered the yurt, drank milk tea, and passed the hada handed to you by the hospitable herdsman with both hands! When you sit around a blazing campfire and enjoy the aroma of barbecue brought by the gentle breeze on the grassland, you will definitely think of "the wind blows and you see cattle and sheep on the grass."
20. Beijing: Boiled Fish
'Spicy and spicy' is originally a famous dish in Chongqing, but now it is extremely popular in Beijing. This indirectly reflects the popularity of Sichuan cuisine in Beijing. The resurgence of the dish and the decline of home-cooked dishes in the Northeast. The process of boiling fish is simple: cut the fresh fish into thin slices, lightly marinate it with salt, and then boil it in boiling water. The real taste depends on the quality of the pepper and pepper.
21. Jilin: Dog meat soup
In the Korean restaurants in Jilin, all the dog meat soup is stewed with the fresh meat of the day. Old soup.
The dog meat soup made in this way is called clear soup. If you want to eat dog meat, there are many options such as dog meat stewed with tofu, dog meat dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. When you take this bowl of soup into your mouth and aftertaste it, you will feel that there is an aroma in your nose, so the dog meat will become more and more fragrant as you eat it.
22. Shenzhen: Chongqing Old Hot Pot
Shenzhen seems to be an easy city to visit. You can find a place for any type of food. Of course, the hottest thing now is hot pot. A website called Shenzhen Yi has launched a special food topic on "hot pot". Chongqing hot pot, (Huo Jia Ba) hot pot, original ancient hot pot, Chaotai hot pot, beef hot pot, Hui style hot pot, "Tan Yutou" hot pot, Japanese hot pot... What a hot pot competition!
Chongqing hot pot is mainly spicy, with salty, sour and spicy flavors. It is divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is famous for its exquisite soup preparation. It has various raw materials, meat and vegetables, wide adaptability, unique style, and lively scenes. Therefore, it is the hottest in Pengcheng.
23. Zhuhai: Yellow-bone fish
The yellow spicy diced fish eaten by Sichuan people is called yellow-bone fish by southerners. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants. It does not have its own cuisine, so it has to eat everywhere. This popular yellow-bone fish is produced by Hunan cuisine.
24. Xiamen: Boiled Live Fish
The popularity of this dish in recent years at least shows that Xiamen people who have always been very picky and even stubborn in their appetites recognize Sichuan cuisine. Many people attribute this to The rapid increase in the city's immigrant population has led to the large-scale introduction of foreign dishes in Xiamen. In 2000 alone, nearly 30 new upscale Sichuan restaurants opened in Men, a small town with a population of only 600,000.
But the taste of boiled live fish is indeed good. Although the ingredients are simple and popular (grass carp), and the cooking method
is not necessarily unique (boiled), it is spicy and The wonderful combination of freshness not only satisfies Xiamen people's long-lasting taste for fish and seafood, but also reflects their traditional "shacha complex" in the entire popular trend of Sichuan cuisine. extension.
25. Longyan: Drunken River Chicken
This can be regarded as a classic Hakka dish. In the past few years, it has been popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou etc.) is popular, but in Longyan, even though Sichuan and Hunan cuisine have swept the country, this drunken river chicken dish can still be said to be everlasting.
The Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said to have three yellows (bill, feet, and hair), three blacks (two wings, inner side, and tail end) and three forks (the top of the crown and two claws). ), but the most amazing thing about this dish is the wine. Only when cooked with Hakka wine can the chicken be as delicious as it is fresh, tender and fragrant.
26. Chengdu: Cuttlefish with Pickled Peppers
An author named "Mao Le" writes about Sichuan seafood like this: Since seafood turned its back on Sichuan cuisine, it seems to have rejuvenated. Its second spring! One of the ironclad examples is cuttlefish with pickled pepper.
This dish relies entirely on Sichuan’s pickled sea peppers (bullet peppers). You need to choose sea peppers that are bright red in color, large and thick, and soaked just right. The finished dish is clearly red and white, which is pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.
27. Yibin: Spicy Yellow Spicy Ding Fish Hot Pot
The yellow spicy ding fish on the edge of the Yangtze River is "Bashi Huang Spicy Ding Fish". What is "Bashi"? This is Sichuan dialect, which means it couldn’t be better.
The yellow spicy diced fish made in Yibin is not braised or steamed, but is mostly eaten in Sichuan cuisine. The spicy yellow diced fish hot pot has extremely fresh and tender meat.
28. Changsha: Dry-nest skinned snake
In 2000, flavored shrimps became a craze throughout Changsha City. Every restaurant and food stall sold flavored shrimps. With the recent trend, With the lobster out of stock, Flavor Snake, which debuted with it, took advantage of the situation. The flavored snake is similar to the flavored shrimp. The snake is chopped into strips and stewed with Hunan's specialty hot sauce, aniseed, bay leaves, green and red peppers, onion, ginger and MSG. After frying over high heat, use sub-fire to simmer thoroughly and add flavor.
After being drenched with juice and placed on the plate, the fat snake sections have been soaked in red and bright red. The snake meat is firm and the silk threads are glowing with transparent oil. When you bite along the texture, the elastic snake meat gradually melts on the tongue. The aroma, the spicy taste that followed, made people take a deep breath but couldn't stop.
29. Haikou: Shawo Wenchang Chicken
Wenchang Chicken, known as the first of Hainan's "Four Famous Dishes", is named after it is produced in Wenchang City, Hainan, and weighs about 1.5 kilograms. , the traditional way of eating is to chop it white, which best reflects the delicious and tender original flavor of Wenchang chicken. It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice". Hainanese people call it "eating chicken rice", which includes white chopped chicken. Under the influence of the craze for casseroles across the country, Hainan's Wenchang chicken is also becoming a casserole.
30. Sanya: Red Curry Pumpkin and Jiaji Duck
Jiaji duck, commonly known as "Muscovy duck", is a fine breed duck introduced from abroad by overseas Chinese in Qiong in the early years. The method of raising ducks is Special attention should be paid to: first, feed the ducklings small freshwater fish, shrimps, earthworms, and cockroaches. After about two months, when the ducklings first start to feather, they will be raised in small pens to reduce their range of activities, and mixed with rice and rice oak. They are fed into small clumps and will grow into meat ducks in 20 days. Its characteristics are that the duck meat is plump, the skin is white, smooth and crispy, and there is a thin layer of fat sandwiched between the skin and meat, making it especially delicious. Then add red curry and pumpkin to make it more lively and fragrant.
31. Nanchang: Stir-fried bacon with Artemisia arborescens
The grass from Poyang Lake is the treasure of Nanchang people - this is the dish I’m talking about. Although this dish jointly produced by the two major cities of Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people. Whenever there is an opportunity, it is ordered to friends from other places and people who have been away from Jiangxi for too long. Artemisia truncatula is a unique aquatic plant in the Poyang Lake area. Traditional Chinese medicine believes that it is sweet in taste, neutral in nature, slightly toxic, and can clear away heat, diuresis, and kill insects. Stir-fry the tender stems of Artemisia arborescens with bacon, and add some leeks to "bring out" the "original fragrance" of Artemisia arborescens. The ending is that the bacon is salty and soft, and the artemisia is crisp, tender and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia arborescens is stir-fried, and land-based Artemisia arborescens is not crispy enough.
32. Ganzhou: Gannan Fried Fish
Many people accidentally call Gannan Fried Fish as Gannan Fried Fish, which is a big mistake. "Fish cakes", "fish dumplings" and "small fried fish" are collectively called the "three fish" of Ganzhou. Gannan fried fish is a local flavor dish pioneered by Chef Ling in the Ming Dynasty, and it is still popular today. It got its name because it is fried fish with small wine (Ganzhou customarily calls vinegar small wine). The stir-fried fish is made from fresh grass carp, with the head and tail removed, cut into chunks, and cooked with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. Golden in color, fresh and tender in taste, with a slight vinegary aroma.
33. Pingxiang: Stir-fried bacon with spicy pepper
“Jiangxi people are not afraid of spicy food”, and Pingxiang is spicy. Because of its proximity to Hunan, Pingxiang people are very fond of spicy food. It is said that even steamed eggs must be topped with chili pepper. Stir-fried smoked pork with spicy pepper is a typical spicy dish, but the spiciness is supplied to the smoked meat, making the aroma of smoked meat express more heartily and intensely.
34. Ji'an: Jinggangshan Smoked Bamboo Shoots and Roasted Pork
Babaili Jinggang is a sea of ??bamboo, and different varieties of bamboo shoots can easily be made into dried bamboo shoots. The cooked bamboo shoots are roasted and dried over charcoal fire. Because they are dark brown in color, they are called smoked bamboo shoots. With its roasted meat, the meat tastes sweet and the bamboo shoots taste lingering.
35. Anshun: Fried bait cubes
Bait cubes can be grilled, boiled, stir-fried, braised, steamed or fried. Stir-fried bait cubes bring out the richness of the bait cubes. Cut the bait into small thin slices, add ham slices, minced sour pickles, green onions, leeks, and pea tips and stir-fry, pour in sweet and salty soy sauce, and mix with a little oily chili pepper. It tastes sweet and rich, salty and spicy, and mellow. The colors are rich and intense like oil paintings.
36. Yinchuan: Snowflake Mutton
Snowflake Mutton creates the most romantic and light association with mutton, which is always known for its strong fishy smell. In this dish, cooked white mutton slices are peeled and fluffed, cut into domino pieces and marinated with seasonings. Then mix the fine minced chicken and mandarin fish meat with fresh milk and egg whites, steam them in a small steamer and sprinkle with lily powder. The complicated process is far from over. The whipped egg whites are scooped into the steamed buns separately. The translucent pieces of mutton are the source of the icy and jade-like appearance of snowflakes. Put it on the heat with a spoon, then add layers of ingredients, thicken the meat, and finally pour in chicken (duck) oil. The "Snowflake Mutton" has a bright shape, is soft and tender in the mouth, and melts like snowflakes. This is finally done.
The exquisite workmanship really has the flavor of Jia's eggplant.
37. Liuzhou: Screw Chicken
It can fit into the 24 seats of the Jin-style Manchu and Han banquet and become one of the 24 dishes on the banquet. The screw chicken is indeed extraordinary. In fact, the market price of this kind of laying hens is not expensive.
38. Luzhou: Fish Head Hot Pot
Sichuan hot pot originated from Luzhou, an important town in southern Sichuan at the intersection of the Yangtze River and Tuojiang River. The hot pot industry here is booming and has created many brands of hot pot restaurants. The fish hotpot includes fresh fish from the Yangtze River with spicy dices, casserole fish, and half-soup fish. It is home-style spicy, delicious but not too hot, and has a prominent southern Sichuan flavor.
39. Dunhuang: Twin Towers Fish
The food style of Dunhuang is greatly influenced by the nomads on the grassland. "Roast whole lamb" is a must-have dish in all restaurants and hotels in the city. . But the "Three Wonders of Anxi" - drinking Cynomorium cynomorium wine, tasting Guazhou melons, and eating Twin Towers fish are the source of the food culture of Anxi and Dunhuang. Cynomorium wine uses medicine to strengthen essence and strengthen yang. Guazhou (ie Dunhuang) produces honeydew melons with a history of more than 3,000 years. King Zhou Mu hosted a banquet for the Queen Mother of the West and the princes, and they had Guazhou honeydew melon; the freshwater fish from the Twin Towers had tender and delicious flesh, which are the four major delicacies of Dunhuang today: "The Majestic Style of the Han Dynasty", "The Atmosphere of the Tang Dynasty", "New Scenery of Dunhuang", and "Hundred Foods in the Market" among the reserved menus.
40. Quanzhou: Ginger Duck
Quanzhou people are greedy, and the famous ginger duck is very popular in the food street of the ancient city. People in Quanzhou buy chickens, ducks, shrimps and crabs to "make up for the winter", and for convenience, they buy ready-made ginger ducks. Quanzhou's ginger duck comes from Taiwan and Xiamen respectively, and is a unique feature of Fujian cuisine.
Ginger duck is made in three flavors: salty, light and spicy. The method is to boil it over high heat, stew over warm fire and tonic
Add the medicine and turn the pot three times to remove the oil from the pot. It is greasy, has a special taste and is fragrant and colorful.
41. Pengzhou: Nine-foot Salted Duck
The geese and ducks in Pengzhou have extremely long necks, stretching all over western Sichuan, and the entire plain is drooling. Pengzhou is a city on the outskirts of Chengdu that has a tradition of raising ducks. Jiuchi Town is a small poultry distribution center in Pengzhou. Farmers load freshly slaughtered geese and ducks into cars and transport them to Chengdu. Chengdu people eat "Jiuchi Fresh Goose Intestine Hot Pot" "It's addictive.
The most "evergreen" is the nine-foot salted duck, which is already a famous "duck" delicacy in Sichuan.
42. Nanyang: Zhenping Daokou Roast Chicken
Be sure to choose one of Nanyang’s Meixi pork elbows, meatball bowls, Baitugang spicy chicken and other delicacies. Nanyang people reluctantly give it up. Still chose Daokou roast chicken. Have you ever eaten roast chicken where the bones and meat separated from the whole chicken? The secret recipe for roast chicken came from the imperial kitchen of the Qing Palace, and it became the Daokou roast chicken with a reputation of three hundred years.
43. Shaoyang: Stir-fried pig blood meatballs
Shaoyang people know how to do business, and those who make a lot of money in Hunan are Shaoyang people. Baoqing pig blood meatballs, also known as blood cake, is a traditional food in Shaoyang. The main raw material is tofu. First, use gauze to drain the water from the tofu, then crush the tofu, and then cut the fresh pork into dices or strips. , use an appropriate amount of pig blood, salt, chili powder, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other condiments, stir well, make oval-shaped balls the size of steamed buns, put them in the sun for a few days, and then hang them on Let the smoke dry on the firewood stove. The longer the smoke time, the stronger the wax aroma will be. There is also an iron frame, and a stove is used to burn sawdust, chaff, chaff or charcoal under the frame to smoke and grill. This smoking method pays special attention to the heat and cannot be too fast or too strong, otherwise the taste will not be good. The meatballs can be eaten after being smoked and dried. But the most popular way to eat it is stir-fried.
44. Xishuangbanna: Dai flavor platter
North latitude 21 degrees 10 minutes - 22 degrees 40 minutes, east longitude 99 degrees 55 minutes - 101 degrees 50 minutes, Xishuangbanna is the Tropic of Cancer desert on earth land