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There is a special introduction about the special snacks of different places, covering the world.

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Specialty snacks in 105 cities across the country

1. Taipei: mandarin duck hot pot

Many Hong Kong artists have gone crazy for it, and Aaron Kwok is rumored to have packed the ingredients for the hot pot back on his way out to re-live the experience. Hot

The most important part of the hot pot is the soup base, and there are as many kinds of soup bases as there are stores, but no one knows the ingredients and how they are made.

Like eating Szechuan cuisine, hot pots are graded for spiciness, and mandarin duck hot pots are half spicy and half not, as you choose.

Different from other hot pots, the indispensable ingredient is duck blood, as well as tofu, tripe, beef shishu and chicken. Prices

Range from 100 yuan to thousands of yuan.

2. Kaohsiung: Oyster Omelette

Oysters are a Kaohsiung specialty, a type of shellfish. The oysters are first stirred with thread powder, then the eggs are broken up and fried in oil,

so that the eggs wrap around the oysters, like an egg pancake.

3. Tainan: Fried Eel

A specialty of Tainan. The spices are sugar, salt, and Jiuwang. Even though it's done in stir-fry, the fish can still remain fresh and flavorful,

with a hint of sweetness.

4. Hong Kong: Roasted pork

Roasted pork includes roasted goose, pigeon, suckling pig, barbecued pork and some marinated dishes. It is usually marinated in a secret sauce

for a period of time and then put into the oven to bake. Roasted goose and suckling pig have crispy skin, fat, and a slightly sweet flavor favored by Cantonese people. Sham Tseng Roasted Goose and Huatian Suckling Pigeon are among the "old favorites". Cantonese people bring suckling pig with them to worship the gods on New Year's Day, and they also cut suckling pig for the opening of the movie

(video) for good luck. Marinated dishes are relatively light, marinated goose palms (wings), marinated duck kidneys and so on.

5. Harbin: Demoli stewed live fish

Harbin suburb against the side of the road there is a small village called Demoli, the village opened a snack bar on the side of the road to invite

To rest on the road to eat passers-by. The tofu, wide vermicelli and carp from the Ussuri River were stewed together and eaten as an old practice of

the townspeople ate a hot meal. Then the dish spread and spread all over the city. Harbin people

said: if foreign friends do not like to eat Western and Northeast cuisine, we eat Moli stewed live fish to go.

6. Dalian: salted fish cakes

Salted fish cakes from the local countryside into the city, and now all the small museums and big restaurants to eat. Fish is the fall of the sea

Fish, there are stick fish and yellow flowers, palm length, put the ginger and green onion salt pickle, pickled with oil fried brown. The cakes are made of aged wheat flour mixed with soybean flour and white flour, and they are made with a mixture of soybean flour and white flour. The water is boiled in a large pot, and the cakes are stuck around the pot, so you want to eat them. Wait for it to cook!

7. Meizhou: Hakka Stuffed Bean Curd

Millennium old city of Meizhou, known as "Hakkas", the Central Plains, "clothes and crowns southward migration" to here, not only brought the reading are

Superior style, but also formed its own food culture Hakka cuisine. Hakka cuisine is a food culture. The matchbox-sized water tofu is deep-fried to a golden brown, stuffed with pork

meat and fish, put in chopped green onions and sesame oil, and simmered in a tiled pot of chicken broth until the aroma permeates the room

. I think the Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious flavor.

8. Qiqihar: kill the pig dish

New Year's Eve, a family in the village killed a pig, which is the back of the waist and legs of the good stuff, the rest of the fat under the water how to eat

? This has killed the pig dishes: home pickled sauerkraut made blood sausage plus fat meat raw materials on the Qi. To eat the big fat meat can not

can not be greasy, to cut into slices and put into the pot boiled in the oil, and then and sauerkraut, blood sausage stew together. In the countryside, the stove fire reflects the face of the mother,

and the pot of ginger and garlic stew boiled gurgling, gurgling. When the dish spread to the cities, the city restaurants added more

processes and ingredients to the dish.

9. Zhanjiang: local chicken

Zhanjiang was formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang cuisine is a part of the western Cantonese cuisine, pay attention to

Crude material refined, original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Zhanjiang Xinyi County to eat

grain and rice and grass grew up in the farmland chicken, is the growth rate of slow or the first litter of eggs small hen, such chicken meat fiber

solid, easy to accumulate nutrients. The chicken's appearance is golden and shiny, the skin is smooth and the flavor is strong, plus a dish of sesame oil

garlic sauce for dipping, "taste" very much!

10. Yan'an: sheep fishy soup

Yan'an delicious things to eat a lot: taro rub Ganquan tofu sub-long pancakes, the most important thing to try is sheep fishy soup. Sheep

meat, haggis and ingredients to simmer the soup, the raw material practice is very simple. Wrapped around the sheep belly handkerchief of the old folks squatting together, hand holding

Smoldering hot sheep soup, in the four seasons of the average temperature is only 9 degrees Celsius in Yan'an, this winter is not too cold.

11. Xi'an: cold donkey meat

Donkey meat has the function of tonifying qi and blood, benefiting the internal organs, etc., there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong, Shaanxi Province, produces

Nationally renowned "Guanzhong donkey". Since the reign of Xianfeng in the Qing Dynasty, there has been Fengxiang preserved donkey meat. In ancient times, donkey meat was only eaten raw and cooked in two

methods, and now there are more donkey meat soup pots and donkey stir-fry, adding Sichuan cuisine and medicinal cuisine, meat, fresh flavor.

12. Xiangtan: Mao's Braised Pork

Mao's cuisine is famous for being Chairman Mao's hometown, and Chairman Mao's Braised Pork has been praised by the Chairman. The authentic Mao family restaurant is located in Xiangtan

Shaoshanchong, where the braised pork is selected five-flower brisket, five layers of three-flower brisket meat with sugar, star anise and cinnamon first steamed and then fried

into the pot to put the tempeh ingredients, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork golden color, fat but not greasy,

very fragrant and delicious.

13. Guangzhou: old-fire soup

Boiling soup is a must for Guangzhou housewives. The authentic Guangzhou people do not like to drink soup, whether it is made at home or

Size of the museum to sell, Guangzhou's old-fire soup is no more than a purpose - nourishing!

These are the most important of all, and the most important of all is the fact that they are the most important of all, and the most important of all is the fact that they are the most important of all, and the most important of all is the fact that they are the most important of all. If you just arrived in Guangzhou, on the cab driver will tell you:

The water here is very hot air ah, the face will grow pimples, to drink soup and eat herbal tea ......

14. Shunde: chrysanthemum sashimi

Shunde since ancient times is a place of affluence, the locals work, like to use the local products carefully prepared, the whole

Shunde: chrysanthemum sashimi

Shunde, since ancient times is a place of affluence, the locals labor, like to use local produce carefully cooked Shunde

Shunde is an affluent place since ancient times, the local people like to use local products to cook carefully after work, tasting each other, the whole

Body cooking skills are quite high, chefs exported to Guangzhou, Hong Kong, Macao and Southeast Asia and some cities, "food in Shunde, cooking out of Fengcheng". Shunde

dishes are characterized by clear, fresh, crisp, tender and smooth. In addition to the famous fried milk and eel, the chrysanthemum sashimi is also more

representative of the style. Shunde Daliang town of double skin milk, Chen Village fish cakes ......

15.Yanji: dog meat hot pot

Yanbian Korean Autonomous Prefecture, do not eat dog meat can not be. Like the rest of the country, it is popular to eat hot

pot, the Korean dog meat hot pot. The specialty of the pot, stewed dog meat, dog miscellaneous dog ribs. In addition to fresh is spicy. It may be

Yanji is too cold, so the dog meat to add chili. Eat all year round, eat in summer is the best, to cure colds!

16. Changchun: ground three fresh

China's folk traditionally tasted on the day of summer, the ground three fresh, tree three fresh, water three fresh custom. Speaking of the ground three fresh, refers to

is fresh from the ground of seasonal vegetables: amaranth, yuan wheat and broad beans (or garlic shoots), fried together to eat is fresh and tender. In Changchun

Changchun, the ground three fresh became a famous local dish. Now there are also potatoes, eggplants and peppers fried together in the three fresh. This is the authentic

Dao Dongbei cuisine.

17. Jiamusi: pickled pork stew vermicelli

Northeastern people love to eat stew, eat up the name of the hall, what goose stew potatoes, chicken stew mushrooms, pork pickled stew vermicelli

strips, but also can be the name, but also none of the cold wind in the day of the month to eat the local dishes.

Sauerkraut cut into matchstalk-thin shreds, help white leaf green, long cooking is not rotten. The local potato flour is easy to cook and resistant to cooking, out of the pot

Yellow and white bright with chopsticks pick up is simply spring willow hanging upside down. The old broth used to cook the meat and bones when killing the pig, put in the stir-fried five-flower

meat stewed out of the pork and pickled vegetables noodles, delicious aroma around the ridge!

18. Shenyang: Sichuan hot pot

As in other cities, Sichuan hot pot is popular in the streets of Shenyang. The flavor of Sichuan hot pot is not only thick and spicy

and similar to the strong and rough northeastern cuisine, but also cast the Shenyang temperament of the Shenyang people's tastes. Speaking of eating

Spicy, Northeastern people are also the best, in fact, really to Shenyang Sichuan hot pot restaurant owners feel the right place, Shen

Shenyang people's warmth simply let them here as a second home.

19. Hohhot: Mongolian barbecue

The authentic flavor of the horseback nation is baked. After you have entered the yurt, drank the milk tea, hands received the warm

hospitality of the herdsmen hands over the haida! When you are surrounded by a roaring bonfire, enjoying the grassland breeze to send the roasted meat

scented, you will certainly remember "the wind blowing the bottom of the grass to see the cattle and sheep".

20. Beijing: Boiled Fish

The dish, originally from Chongqing, is now a popular favorite in the capital. Indirectly, it reflects

the resurgence of Sichuan cuisine in Beijing and the decline of Northeastern home cooking. Boiled fish is a simple process: fresh fish is sliced into thin

slices, salted and blanched in boiling water. The real flavor depends on how good the pepper and chili ingredients are

and how well the red oil is boiled.

21. Jilin: dog meat soup

In the Korean restaurant in Jilin, all the dog meat soup is the day of the fresh meat stewed one day, no old soup.

The dog meat soup made in this way is called clear soup. To eat dog meat, the name of more dog meat stewed tofu, dog meat dried cabbage, dog meat hot pot. But not

No matter what kind of dog meat you eat, a bowl of dog meat soup can be indispensable, this bowl of soup inlet, aftertaste, feel the nasal cavity are

with the aroma of this dog meat will eat more and more fragrant.

22. Shenzhen: Chongqing old hot pot

Shenzhen seems to be a very easy to land in the city, what style of food and drink can find a place, of course, now

The hottest is hot pot. A website called Shenzhen Easy has launched a "hot pot" food feature. Chongqing hot pot, (fire plus

Ba) son hot pot, the original flavor of ancient hot pot, Chao Thai hot pot, fat cow hot pot, Hui hot pot, "Tan fish head" hot pot,

Japanese hot pot ...... good a hot pot competition! Chongqing hot pot is mainly spicy and numbing, savory, sour and spicy flavors, clear soup hot

pot, red soup hot pot and mandarin ducks hot pot. It has a variety of raw materials, meat and vegetables can be adapted to a wide range of

unique style, the scene is warm and other characteristics, and therefore the most hot Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuan people eat yellow spicy ding, the South is called yellow bone fish. Zhuhai is a city accustomed to eating seafood, and more immigrants,

Not much of their own cuisine, so they have to eat a lot of mouth. This trendy yellow bone fish is Hunan cuisine.

24. Xiamen: Boiled live fish

The dish's popularity in recent years at least suggests that Xiamenites, who have always had very fussy, even stubborn, appetites, are on board with Sichuan cuisine, which many

have attributed to a surge in the city's migrant population that has led to a surge in exotic dishes in Xiamen. In 2000

alone, nearly 30 new Sichuan restaurants opened in Xiamen, a small city of 600,000 people. But the boiled live fish

taste is really good, although the ingredients are simple and popular (grass carp), cooking method may not be peculiar (boiled), but its spicy

and fresh wonderful combination of both Xiamen people on the fish and seafood is not easy to satisfy the enduring taste of the good, but also its traditional "shacha love

junction" in the The restaurant is also an extension of its traditional "sacha love" in the general trend of Sichuan cuisine.

25. Longyan: Drunken Hetian Chicken

This is a Hakka classic that was once popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou

, etc.) in previous years, but in Longyan, even with the Sichuan and Hunan cuisines sweeping the country, this drunken Hetian chicken dish is still long-lasting

. Hetian chicken from Changting is known as one of the world's five most famous chickens, and is said to be famous for its three yellows (beak, feet, hair), three blacks

(two wings, inner side, tail end) and three forks (top of the crown and the two claws), but the best thing about this dish is the wine, which is only cooked with

Hakka wine to make a delicious combination of freshness, tenderness and aroma in a chicken.

26. Chengdu: pickled cuttlefish

An author named "Mao" wrote about Sichuan seafood: Since the seafood defection from the Sichuan cuisine, it seems to

glowing its second spring! One of the iron examples is the bubble pepper cuttlefish. This dish all depends on the Sichuan bubble pepper (bullet pepper), to

pick the color of bright red, body large meat thick pepper, bubble also need to be just right. The dish is red and white, pleasing to the eye! The

flavor of the pickled peppers is all inside the cuttlefish, with a touch of sweetness.

27. Yibin: yellow hot ding fish hot pot

The yellow hot ding on the Yangtze River, is "Ba Shi yellow hot ding". What do you mean by "Ba Shi"? This is the Sichuan dialect, that is too good to

could not be better meaning. In Yibin to make the yellow hot ding is not braised or steamed, but more Sichuan food, yellow hot ding fish fire

pot, the meat is tender, incomparable.

28. Changsha: dry nest with skin snake

2000 taste shrimp in the whole Changsha city frenzy, restaurants, stalls, none do not taste shrimp, and with the recent grass dragon

shrimp out of gear, with it together with the flavor of the snake on the way to take the upper hand. Flavor snake and flavor shrimp have the same wonder,

The snake chopped into strips is the same with Hunan's special spicy sauce, dashi, incense, green and red bell peppers, green onions, ginger and monosodium glutamate a stew fierce simmering. Large

Fire frying is also used after the sub-fire simmering through, taste. The juice is poured on the plate, the fat snake section has been soaked to the body red, snake meat

tight, silky transparent oil, along the texture of the bite, elasticity of the snake meat in the tongue will gradually become fragrant

gas, the kind of hot, spicy, spicy people inhale the cool air, but also want to go on and on.

29. Haikou: sand nest Wenchang chicken

Named Hainan "four famous dishes" Wenchang chicken produced in Wenchang City, Hainan and named, weighing about 1.5 kg left

right, the traditional way of eating is white chopped, the best representation of the Wenchang chicken fresh and tender original flavor. At the same time with chicken oil and chicken soup cooked

Rice, commonly known as "chicken rice". Hainanese people say "eat chicken rice" that includes white chicken. In the national casserole a hot

influence, Hainan's Wenchang chicken also have casserole trend.

30. Sanya: red curry melon Gaji duck

Gaji duck, commonly known as the "duck", is the Qiong overseas Chinese introduced from abroad in the early years of the good breed of ducks, the duck method of raising special

Inspection: first of all, the duckling is fed to small freshwater fish and shrimp, or earthworms, cockroaches, about two months, the duckling feathers on the first time, and then the duckling feathers, and then the duckling feathers, and then the duckling feathers, and then the duckling feathers, and then the duckling feathers, and then the duckling feathers, and then the ducklings, and then the ducks. The first is to feed the ducklings freshwater fish and shrimp or earthworms or cockroaches, about two months later, when the ducklings' feathers are beginning to come on, and then to

circle them in a small circle to narrow their range of activities, and to feed them with rice, rice oak and pinch them into a small lump, and then they will be grown into a meat

duck after 20 days. It is characterized by thick, fat duck meat, skin white, smooth and crispy, between the skin and meat between a thin layer of fat, especially sweet. Add red curry

curry and golden gourd, and it becomes even more colorful and fragrant.

31. Nanchang: quinoa fried bacon

Poyang Lake's grass, Nanchang people's treasure - said this dish. Nanchang and Jiujiang two big cities join hands to make this

This dish is not expensive, but it is the love of Jiangxi people, as soon as possible, point to foreign friends and people who have left Jiangxi for too long to eat.

Quinoa is a kind of water plant unique to Poyang Lake area, which is considered by Chinese medicine to be sweet in taste, flat in nature and slightly poisonous, clearing heat, inducing dampness and killing

insects. Quinoa take its young stems and bacon stir fry, add some chives in order to "set off" quinoa's "original flavor". The end is bacon salty

Spicy and soft, quinoa crisp and sweet. Hunan cuisine also has this dish, but take quinoa root fried, and land quinoa is not crisp enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally Gannan small fried fish said Gannan fried small fish, big fallacy. "Fish cakes, fish dumplings and fried fish are known as the "three fish" of Ganzhou. Gannan small fried fish is the Ming Dynasty Ling cooks first local flavor dishes, eat to today still flow

line. Because it is small wine (Ganzhou customary vinegar for small wine) fried fish and named. Fresh grass carp is used for stir-frying, and the head and tail of the fish are removed, and the fish is batch-cooked into cubes with ginger, green onions, red peppers, Xiaojiu (vinegar), soya sauce, water wine and other ingredients.

Golden color, fresh and tender taste, slightly vinegar aroma.

33. Pingxiang: spicy fried pork

"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of its proximity to Hunan, Pingxiang people are very fierce in eating spicy,

It is said that even the steamed egg to put chili powder. Stir-fried pork with chili peppers is a typical spicy dish, but the spicy flavor is complemented by the lavender,

so that the lavender is more hearty and strong.

34. Ji'an: Jinggang Mountain smoked bamboo shoots roast pork

Eight hundred miles of Jinggang is an ocean of bamboo, different varieties of bamboo shoots can be easily made into dried bamboo shoots. The boiled bamboo shoots are roasted and dried over charcoal fire,

because they are dark brown, they are called black smoked bamboo shoots. When meat is roasted with it, the meat tastes sweet while the bamboo shoots have a long flavor.

35. Anshun: fried bait block

Bait block burned, boiled, fried, brined, steamed, fried can be, fried bait block most bait block style. The bait block cut into inch square small thin

slice, plus ham slices, sour pickles, onions, leeks, pea tips fried, poured with sweet and salty soy sauce, mixed with a little oil hot

pepper, eating sweet and thick, salty and spicy mellow, rich in color, strong as oil paintings.

36. Yinchuan: snowflake mutton

Snowflake mutton has always been known for its fishy and thick flavor, creating one of the most romantic and light associations for mutton. This dish to cooked white

Lamb slices peeled and patted loose, cut into dominoes block and add ingredients stained well. And then with fresh milk, egg white mixed into the chicken, Mandarin fish meat

fine velvet, into a small cage drawer steamed through the lily powder sprinkled on the complex process is far from over, will be pumping foam egg

clearly scooped in the steam through the lamb pieces are shaped like snowflakes on the origin of the icy and clean. Sit on the spoon on the fire, and then layers of ingredients, hook

thickening, and finally drizzled into the chicken (duck) oil, a shape of bright, soft and tender in the mouth, such as the snowflake of the melting "snowflake lamb"

this is finally accomplished. The workmanship is really some of the flavor of the Jaffa eggplant.

37. Liuzhou: Screw Chicken

To be included in a 24-course meal at a Jin-style banquet, screw chicken is extraordinary

. In fact, the market price of this kind of egg-laying chicken is not expensive.

38. Luzhou: fish head hot pot

Sichuan hot pot originated in the confluence of the Yangtze River and the Tuojiang River in the southern Sichuan town of Luzhou, where the hot pot industry is booming, creating many

many brands of hot pot restaurants. Fish head hot pot has Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, home-style spicy, fresh but not

dry fire, the South Sichuan flavor is prominent.

39. Dunhuang: double tower fish

Dunhuang food style by the grassland nomads have a greater impact, "roasted sheep" is all the city's restaurants, hotels must have a

dish. But the "Anxi three" - drink lockyang wine, GuaZhou melon, eat double tower fish, is Anxi is also Dunhuang food culture

the source of the flow. Lock Yang wine to medicine to strengthen the essence of Yang, Guazhou (i.e. Dunhuang) out of the honeydew melon has a history of more than 3,000 years. The king of Zhou Mu feasted

Western Queen Mother and the lords that is Guazhou honeydew melon; Shuangta freshwater fish meat fat tender and refreshing, for today's Dunhuang, "the great Han Dynasty",

"Shengtang weather", "Dunhuang new scenery

The four major gourmet series of Dunhuang "Han Dynasty", "Tang Dynasty", "Dunhuang New Scene", "the marketplace" in the four major food series of the reserved menu.

40. Quanzhou: ginger duck

Quanzhou people greedy, the old city food street, ** ginger duck is very popular. Quanzhou people "make up for the winter" to buy chicken, duck, shrimp and crab, Figure

Convenience is to buy ready-made ginger duck. Quanzhou ginger duck from ** and Xiamen, respectively, is the Min cuisine cooking a masterpiece. Ginger mother

Duck has three flavors of salty, light, spicy production, the practice of fierce fire open, warm fire stew, tonic under the pot to turn over three times, start the pot of oil and not

greasy, the taste is unique, the flow of fragrance and overflowing color.

41. Pengzhou: nine feet board duck

Pengzhou goose and duck neck are particularly long, stretching all over western Sichuan, the entire plains are drooling. Pengzhou is a suburb of Chengdu that has a tradition of raising ducks, and Jiuzhi Town is Pengzhou's small poultry distribution center, where farmers load up their trucks with freshly slaughtered geese and ducks and ship them to Chengdu, where Chengdu people are addicted to eating "Jiuzhi's Fresh Goose Intestine Hot Pot". The most "evergreen" is the nine-foot duck, which has become

a famous Sichuan duck.

42. Nanyang: Zhenping Daokou Roasted Chicken

Must choose one of Nanyang's Meixi elbows, meatballs and bowls, and Baitugang spicy chicken, Nanyang people have painfully

crossed their fingers and chose Daokou Roasted Chicken. Have you ever eaten a whole chicken and shaken the bones of the roasted chicken? The secret recipe for roasted chicken from the Imperial Chef of the Qing Palace

has made the three-hundred-year reputation of Daokou Roasted Chicken a success.

43. Shaoyang: Stir-fried pig's blood meatballs

Shaoyang people will do business, and Hunan is full of Shaoyang people. Baoqing pig's blood meatballs, also known as blood poi, is Shaoyang

Traditional food, the main raw material is tofu, the first gauze will be filtered out of the water in the tofu, and then the tofu crumbled, and then

fresh pork cut into diced meat or strips, mixed with the right amount of pig's blood, salt, chili powder, five-spice powder, as well as a little sesame oil, sesame < / p >

Oil, monosodium glutamate, sesame and other condiments, mixing well, and then made into steamed buns. Size oval-shaped balls, placed in the sun for a few

days, and then hung on the wood stove to let the smoke dry, the longer the smoke, the stronger the flavor of wax. There is also an iron frame, under the frame

With the stove burning sawdust, chaff, husk or charcoal smoking, this smoked especially pay attention to the fire, can not be too fast and too fierce,

Otherwise, the taste is not good. Pills can be eaten after smoking dry. But the most popular way to eat is fried.

44. Xishuangbanna: Dai flavor platter

North latitude 21 degrees 10 minutes-22 degrees 40 minutes, longitude 99 degrees 55 minutes-101 degrees 50 minutes, Xishuangbanna is the only oasis on the earth on the northern regression

line of the desert area. After the taro grass grilled fish, fragrant bamboo rice, deep-fried moss and fried cowhide, the most important thing you should

taste is probably this Dai platter.

45. Tianshui: Tianshui chowder

Tianshui is known as the "Little Jiangnan on Longshang". Mr. Fan Changjiang, a newspaper man, wrote in "The Northwest Corner of China": "When people in Gansu talk about

Tianshui, it is the same as when people in Jiangsu and Zhejiang say Suzhou and Hangzhou, they think that it is a place with beautiful scenery, rich products, and beautiful people".

Besides snacks such as Tianshui croak, Tianshui slurry, Tianshui lard box, Qin'an sesame-rotted bun, and Qin'an tripe silk soup, there is the more

popular Tianshui chowder. Stir the egg whites and yolks well and spread them into thin cakes. Take the fresh pork minced, put salt, flour,

peppercorns after mixing, add in the middle of the two layers of thin omelette flattened, steamed in a cage, cut into strips, will be made into plywood meat. To plywood

meat-based, with ringing skin strips, balls, poured with chicken soup, sprinkled with green onions, cilantro, fungus, etc., into the soup pot, the amount of soup

many, with meat and vegetables, eat while drinking, not greasy, delicious flavor.

46. Zhouzhuang: Wansan hoof

Wansan hoof

Wansan hoof, Wansan meat, warmed up cooked lotus root, pickled vegetable amaranth, Wansan duck and so on has become a representative of the Zhouzhuang cuisine. Especially "Wan San Hoof"

Wan San Hoof is the most popular one. According to the legend, Shen Wansan, a rich man in the south of Jiangsu Province, "must have crispy hoofs when he has a feast". Wansan hoof to pig legs as raw materials, with

to seasoning, cooking with high fire, after steaming and stewing, skin moist meat, soup color sauce red, fat but not greasy, salty and sweet moderate, meat crispy

rotten, melt in the mouth. The way it is eaten is even more special, in the two long bones that run through the whole pig's hoof, a thin bone will be lightly drawn and

out, the hoof shape does not move. Using the bone as a knife, the hoof is smoothly cut open for people to share and eat. Wan San Hoof has

become a staple dish at festivals and wedding banquets in Zhouzhuang, meaning reunion, while tourists carry vacuum-packed fresh Wan San Hoof

away.

47. Urumqi: hand-held mutton

The freshness of hand-held mutton is not so much due to "hand-held" as it is due to the local

sheep, the local water, and the local cooking methods in Xinjiang. The whole sheep is skinned and gutted, then cooked in a large pot of Tianshan snow water

. Grab a generous pinch of salt and sprinkle it into the pot when it's ready to rise, or just dip the lamb in the salt and it's ready for your ears!

48. Yili: horse meat

Yili horse is famous all over the world, Yili horse meat can not be said to be better than the world of horse meat. Cooked with seasonings after the horse meat, a large blade

the, yard in the plate, immediately edible, the meat is expensive in the fragrance and not greasy, chewy. However, horse meat, after all, still belongs to the "expensive

expensive" food, even in Ili, eating horse meat can only be an occasional "meal".

49. Kashgar: Naan Pit Meat

"Not to Kashgar is not to Xinjiang", to Kashgar do not eat Naan Pit Meat can only be counted as a wasted trip. In front of the homes of the Uyghur people

there is a pit for making naan, half underground and half on the ground. The whole sheep, smeared with spices, is enclosed in the naan pit

and roasted slowly over a dark fire. When it's baked for a certain amount of time and the naan pit is opened, the aroma is so strong that it's not an exaggeration to describe it as "ten miles".

50. Zhengzhou: carp three eat

Zhengzhou also shouted the revitalization of the Yu cuisine, but also self-deprecating: anything that needs to be revitalized, from the demise is not far away. Carp three

Eat is Zhengzhou's famous dishes, once upon a time that carp is to be called the Yellow River carp, restaurants to buy back carp, must be in the pond

Face raising two or three days, the fishy smell spit out clean before you can fish out of the pot. Nowadays, this kind of attention is a bit extravagant, but

a fish three eat still make people eat. Half of it is eaten dry, half of it is sweet and sour, the head and tail are mixed with shredded radish to make soup, and the most interesting

thinks of all is to mix the sweet and sour sauce with a nest of noodles, which is similar to the noodles mixed with the vinegar fish from the West Lake in Hangzhou.

51. Kaifeng: Sesame Shark's Fin

You have to eat authentic Yu cuisine in Kaifeng -- it's a thousand-year old city! The ingredients in Yu cuisine are generally very homemade,

the beauty is in the seasoning and heat. Sesame wings are actually marinated chicken wings coated in egg sauce and then dipped in sesame seeds and deep-fried in oil. The fried egg

juice is like a cicada wing. It is rare to find such a beautiful and delicious dish in Yu cuisine.

52. Luoyang: Sliced Pork in Soup

Luoyang likes to eat water seating, dozens of dishes, soup and water down, eat people even called addictive. Sliced meat in soup is an indispensable dish in the water table

and to the main Yu cuisine of the old store "really different" to do the best, it is lean meat as the main ingredient, wood

Ear, gold needles, green beans and other auxiliary materials for the elaboration and made of tender meat, slightly acidic and appetizing.

53. Anyang: Buckle Bowl Crispy Pork

Anyang, in the Central Plains, tastes light, but in recent years, Sichuan, Guangdong, Northeast China, one after another into the restaurant,

Anyang people like to order a little bit of all kinds of dishes. The local traditional dish of eight bowls is still popular, especially for weddings and celebrations

. In terms of current tastes, the most potential for continuing the tradition is in the crispy pork in the buckle bowl. The traditional snacks of three non-stick, battered noodles are actually

the most representative of Anyang's dietary characteristics.

54. Shijiazhuang: catch fried whole fish

From the perspective of traditional dishes, Shijiazhuang is too young, young to have their own characteristics, the so-called Shijiazhuang cuisine,

is actually absorbed Beijing, Lu and other places of the cuisine, and then innovate and become. Local dishes have a catch fried whole fish quite see

Shijiazhuang people of this "breadth of mind". Catch fried whole fish with a big carp, the wonderful thing is the knife skills. The dish takes up a third of the table, and is delicious and atmospheric.

55. Datong: chowder

The people of Datong have mixed tastes and are not particular about it, and accept all kinds of dishes as they are. The base tail shrimp, braised turtle these are on the face

of the affordable and delicious chowder in fact by the local chef to drill the most to the fire. Chowder is a bit of a northeastern flavor, with earth

beans, cabbage, vermicelli and pork stewed in one pot, and big fish and prawns are not skimped on in the pot, warming the stomach.

56. Qinhuangdao: steamed seafood

To Qinhuangdao to go to the natural mouthful of seafood, the locals like to steam seafood, whether it is crab, shrimp or clams, put

water, steamed, eat when dipped in a bit of ginger and vinegar juice, that fresh! Eating seafood is seasonal, crab two seasons a year, the end of April

started to eat Pei Pei shrimp, of course, can also be regardless of the season, eat farmed, in the eyes of the people of Qinhuangdao, that is not called seafood. In recent years

to barbecue seafood began to popular, there is a small fish called Qingpizi, slender, spine there a little green, can not be fried to eat,

can only be grilled to eat, there is a flavor and special cheap, in season when 5 yuan can buy two pounds, two and a half pounds.

57. Taiyuan: over-oiled meat

Taiyuan's restaurants are dominated by Cantonese, Sichuan, Beijing, and Lu cuisine, and the local cuisine seems to be a bit of a noodle snack

eat. The pork is also a bit of a noodle snack, but it's a seriously popular traditional local dish.

Choose the best meat, cut into thin slices, outside a thin layer of egg dipped into the gravy, blanch in the oil, fish out, stir-fry

stir-fry, just about any restaurant will do, to do out of the flavor is not very different. Despite the dubious name, the flavor is fragrant

not greasy, worth a try.

58. Nanjing: tarragon fried scented dried

Salt water duck is still an indispensable dish for Nanjing guests, but every time to apologize for adding a sentence: now this

duck is getting fatter and fatter. Overseas people to Nanjing, to eat the famous artemisia fried dried, Nanjing people also to "tung artemisia only

Nanjing only" and self-proclaimed. In fact, the production of artemisia more places to go, but there is no Nanjing people treat that fine vegetarian dishes.

Nanjing people eat tung artemisia, a catty to pinch off 8 two, a single remaining section of clean, green and crunchy artemisia rod tip. Fried

dry is also "vegetarian" fried, in addition to a little oil, salt, almost no other condiments, to be the tip of the artemisia stalks and dried

mixed with the natural fragrance, eaten after the lips and cheeks extraordinarily refreshing.

59. Suzhou: roasted crucian carp onion

Suzhou people love to eat fish, but picky, some people do not eat carp, some people do not eat chub, only crucian carp, never heard

Some people are jealous - Suzhou children learn to say "fresh to come! The phrase "freshly caught" was learned by children in Suzhou when they ate crucian carp. The dish

Roasted crucian carp with scallions highlights the freshness of the carp. On the back of the crucian carp, which drips with a sauce-red broth, are half-inch-long crispy scallion segments.

I don't know why it's called "grilled scallions," but it's always the first place you'll stick your head in the sand.

60. Wuxi: Meat bones

Wuxi's chicken is a big hit now that it's out of favor. Wuxi people like their food sweet and sour, and the flavor of meat

bones is reminiscent of sweet and sour pork, but the meat on top of the bones is fluffier, thicker, and more moderately sweet and sour, and even the bones

are crispy enough to bite into. The bones were vacuum-packed years ago, and it's common to see people at train stations carrying boxes of eight or ten to their

cars.

61. Yangzhou: Stewed Lion's Head with Crabmeat

Yangzhou people have an undying preference for their own family's dishes and flavors. While Cantonese cuisine was popular, Yangzhouers also ate morning

tea, but from the dim sum to the way they ate it, it was authentic Wei Yang style, adding the comment, "We have had morning tea in Yangzhou for a long time

" as they ate. The stewed crabmeat lion's head is also said to be nearly 1,000 years old, and is still a favorite. The so-called "lion's head,"

in Yangzhou dialect, is a large meatball, or in Mandarin, a large meatball. In Yangzhou dialect, it is a big meatball, but inside the meat there is crab meat, crab roe, seasoning, and underneath

and then padded with green vegetables, stewed in a cage. In the words of Yangzhou people, "The pork is fat and tender, the crabmeat is fresh and fragrant, and the vegetable hearts are crispy, and you must use a seasoned

spoon to scoop up the food, which fills the mouth with fresh aroma and leaves a fragrance on the teeth and cheeks, which makes you unable to forget it for a long time."

62. Nantong: the world's first fresh

Where there is the sea on the table are probably less clams, but only Nantong adults and children dare to say that their own bowl of

is "the world's first fresh". When the cauliflower is yellow, it's a carnival for Nantong people to step on the clams. Bare feet on the beach,

The clams can not hold their breath exposed head, brought home to raise two days, or boiled or burned, strange and fresh. Nantong's clams are clams, which are unique to this area

beach, one can weigh more than half a kilogram, and nowadays clams are rarely available on the market. Often fishermen are fishing, vendors

already come to the beach to negotiate the price, and in the distance on the open sea, Japan, South Korea's ship has long been parked there

in the waiting for the vendors' boats to deliver. Want to eat? The only way to do that is to step on it yourself.

63. XUZHOU: SHA SOUP

Xuzhou cuisine is characterized as dark, sticky and spicy because of its love of soy sauce, starch and showing its

spicy taste. There is a soup made with wheat kernels, shredded chicken, shredded kelp and bamboo shoots, which is extremely fresh in flavor, every time?