Many Hong Kong artists are crazy about it, and Aaron Kwok is rumored to have packed the hot pot ingredients back on his way out to have another good time. The most important thing about 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. As with Sichuan cuisine, hot pots are graded in terms of spiciness, and mandarin duck hot pots are half spicy and half not, so you can choose what you want. Unlike other hot pots, the indispensable ingredient is duck blood, as well as tofu, tripe, beef, 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 flour, then the eggs are beaten and fried in oil so that the eggs wrap around the oysters, like an egg pancake.
3. Tainan: Fried Eel
Tainan specialty. The spices are sugar, salt, and Jiu Wang. Although the fish is stir-fried, it still retains its freshness and has a light sweet flavor.
4. Hong Kong: Roasted pork
Roasted pork includes roasted goose, pigeon, suckling pig, barbecued pork, and some marinated dishes. It is usually drowned in a secret sauce for a period of time before being put into the oven to bake. Roast goose and suckling pig have crispy skin, fat, and a slightly sweet taste that is loved by Cantonese people. Sham Tseng Roasted Goose and Huatian Suckling Pigeon are among the "old favorites". Cantonese people bring suckling pig with them to pay homage to the gods during Chinese New Year, and they also like to cut the suckling pig for the opening of a movie 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 by 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 entertain passers-by on the road to stop and eat. The tofu, wide vermicelli and carp from the Ussuri River are stewed together and eaten is the old practice of the townspeople to eat a hot old practice. Later, the practice of the dish spread, spread throughout the city streets. Harbin people say: 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 halls of the big restaurants to eat on. Fish is the fall of the sea fish, there are stick fish and yellow flowers, palm length, put the ginger and onion salt pickle, pickled with oil fried brown. The cakes were made of aged grain flour mixed with bean flour and white flour. Put a pot of water on the boil and stick the cakes around the pot, want to eat it? Wait for it to cook!
7. Meizhou: Hakka Stuffed Bean Curd
The thousand-year-old city of Meizhou, known as the "Hakka Capital", the Central Plains, "clothes and crowns of the south" to here, not only brought the culture of reading all the top quality, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu deep-fried to a golden brown, pork and fish made of stuffing "stuffed" into it, put in chopped green onions, sesame oil, served in a chicken soup casserole stew until the aroma overflows. 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 of blood sausage plus fat meat raw materials are complete. To eat the big fat meat 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 reflecting the face of the mother, the pot put ginger and garlic stew cooked gurgling, gurgling. When this pig-killing dish spread to the city, the city restaurants added more processes and used more ingredients.
9. Zhanjiang: local chicken
Zhanjiang was formerly known as the "State Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang dishes are among the western Cantonese cuisine, pay attention to the crude material refined, original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Zhanjiang Xinyi County to eat rice and * grown up in the farmland chicken, is slow-growing or laying the first litter of eggs small hens, such chicken meat fiber firm, easy to accumulate nutrients. Do a good job of the chicken appearance of the golden yellow oil, the entrance to the skin smooth meat, rich flavor, plus a dish of sesame oil and garlic sauce dipping sauce, "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 should try is sheep fishy soup. Mutton, mutton with ingredients to simmer the soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs old folks squatting together, holding a smoking hot sheep soup, in the four seasons 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 a tonic blood, benefit the internal organs and other functions, there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong, Shaanxi Province, produces nationally renowned "Guanzhong donkey". Since the Qing Dynasty since the Xianfeng years have Fengxiang preserved donkey meat, donkey meat in ancient times only raw and cooked two ways to eat, and now more donkey meat soup pot and meat fried dishes, adding the Sichuan cuisine and medicinal cuisine method, meat, fresh flavor.
12. Xiangtan: Mao's Braised Pork
Mao's cuisine is famous for being Chairman Mao's hometown, and Mao's Braised Pork is highly praised by the Chairman. Authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised pork is selected five brisket, the five layers of three flowers of the belly meat with sugar and sugar star anise cinnamon first steamed and then fried into the pot to put edamame as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork color golden yellow oil, fat but not greasy, very fragrant and delicious.
13. Guangzhou: old fire soup
Soup is a must for Guangzhou housewives. The authentic Guangzhou people do not not like to drink soup, whether it is made at home or the size of the museum to sell, Guangzhou's old-fire soup is no more than a purpose - nourishing! In summer, winter melon boiled ribs with lentils, red beans to reduce fire, winter American ginseng boiled chicken to dispel cold.
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, tasting each other, the overall culinary skills Shunde dishes are characterized by clear, fresh, crisp, tender and smooth. In addition to the famous fried milk, top bone eel, 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 also popular to eat hot pot, the Korean dog meat hot pot. Specialty pot base, stewed dog meat, dog mixed dog ribs. In addition to fresh is spicy. Maybe Yanji is too cold, so the dog meat is also added chili. Eat all year round, eat in the summer is the best, to cure colds!
16. Changchun: ground three fresh
China's folk traditionally tasted on the day of summer, tree three fresh, water three fresh habit. Speaking of the ground three fresh, refers to the fresh ground vegetables: amaranth, yuan wheat and broad beans (or garlic shoots), fried together to eat is fresh and tender. In Changchun, the ground three fresh vegetables became a famous local dish. Nowadays, potatoes, eggplants and peppers are also sautéed together. This is the authentic northeastern dishes.
17. Jiamusi: Sauerkraut and pork stewed vermicelli
Northeastern people love to eat stew, eat up the hall of fame, what goose stew potatoes, chickens stewed mushrooms, pork stewed vermicelli, but also can be the name of the game, but also is not a cold day in the waxing moon day to eat the rustic dishes. Northeastern high cabbage pickled sauerkraut cut into matchstalks thick silk, gang white leaf green, long cooking not rotten. The local potato flour is easy to cook and resistant to cooking, out of the pot of yellow and white bright chopsticks pick up is simply spring willow hanging upside down. The old broth used to cook meat and bones when killing a pig, put into the stir-fried pork stewed over the fire out of the pork and pickled vegetables vermicelli sub, delicious aroma around the ridge!
18. Shenyang: Sichuan hot pot
As in other cities, Sichuan hot pot is popular in Shenyang streets. The flavor of Sichuan hot pot is not only thick and spicy and Northeastern cuisine is similar to the strong and rough, but also cast the temperament of the Shenyang people to the taste of the Shenyang people. Speaking of eating spicy, the Northeast is also a leader, in fact, really to Shenyang Sichuan hot pot restaurant owners feel that the right place, the warmth of the Shenyang people simply let them take this place as a second hometown.
19. Hohhot: Mongolian barbecue
The authentic flavor of the horseback nation is baked. When you have entered the yurt, drank milk tea, hands over the hospitable horse herders hands over the haida! When you surrounded by a roaring bonfire, enjoying the * original breeze to send the aroma of barbecue, you will certainly remember "the wind blowing * bottom of the see sheep and cattle".
20. Beijing: Boiled Fish
'Numb and Spicy' is a famous dish from Chongqing, but now it's all the rage in the capital. Indirectly reflecting the re-emergence of Sichuan cuisine in Beijing and the decline of Northeastern home cooking. Boiled fish process is simple: cut fresh fish into thin slices, slightly marinated in salt, and then blanch in boiling water. The real flavor of the key depends on the good and bad of the raw materials of pepper and chili and the level of boiling red oil.
21. Jilin: dog meat soup
In Jilin's Korean restaurant, 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 no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable, this bowl of soup inlet, aftertaste, feel the nasal cavity have 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 grid diet can find a place, of course, now the hottest is hot pot. A website called Shenzhen Easy has launched a "hot pot" food topic. Chongqing hot pot, (fire plus Ba) son hot pot, the original flavor of the ancient hot pot, Chao Thai hot pot, fat cattle hot pot, Anhui hot pot, "Tan fish head" hot pot, Japanese hot pot ...... good a hot pot competition!
Chongqing hot pot to spicy and spicy, savory, sour and spicy flavor both, divided into clear soup hot pot, red soup hot pot and mandarin ducks hot pot. It has a variety of raw materials, meat and vegetables, adapt 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, there is nothing of their own cuisine, had to mouth big eat four sides. This fashionable yellow bone fish, is Hunan cuisine production.
24. Xiamen: boiled live fish
The popularity of this dish in recent years at least suggests that Xiamenites, who have always been very picky and even stubborn in their appetites, have recognized Sichuan cuisine, which many attribute to the dramatic increase in the city's foreign population, leading to a surge of exotic dishes in Xiamen. In 2000 alone, nearly 30 new Sichuan restaurants opened in this small city of 600,000 people.
But the taste of boiled live fish is really good, although the ingredients are simple and popular (* fish), cooking
methods may not be peculiar (boiled), but the wonderful combination of spice and freshness to meet the Xiamen people
of fish and seafood is not easy to taste, but also its traditional "sacha sentiment" in the It is also an extension of the traditional "sacha complex" that has become a popular trend in Sichuan
cuisine.
25. Longyan: Drunken Hetian Chicken
This is a classic Hakka dish that was popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou, etc.) in previous years, but in Longyan, even with Szechuan and Hunan cuisines now sweeping the country, this drunken Hetian chicken dish is still going strong.
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, and hair), three blacks (two wings, inner side, and 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 made with Hakka wine brewing in order to make a set of freshness, tenderness, and aroma in the deliciousness of a chicken.
26. Chengdu: pickled cuttlefish
An author named "Mao" wrote about Sichuan seafood: since the seafood from the Sichuan cuisine, it seems to glow its second spring! One of the best examples of this is the squid ink with pickled peppers.
This dish all depends on the Sichuan bubble sea pepper (bullet pepper), to choose the color of bright red, large meat thick sea pepper, bubble also need to be just right. The dish is red and white, pleasing to the eye! The flavor of the pickled pepper is all inside the cuttlefish boy, with a little bit of sweetness back to the flavor.
27. Yibin: yellow hot ding fish hot pot
Yellow hot ding on the Yangtze River, is "Ba Shi yellow hot ding". What do you mean by "Ba Shi"? It's a Sichuan word that means too good to be true.
In Yibin to make the yellow hot ding is not braised or steamed, but more Szechuan food, yellow hot ding fish hot pot, tender meat, 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 * lobster break, with it together with the flavor of the snake on the way to dominate the upper hand. Flavor snake and flavor shrimp have the same taste, the snake chopped into strips with Hunan's special spicy sauce, dashi, sesame leaves, green and red bell peppers, green onions, ginger, MSG, a stew fierce simmering. Stir-fried over high heat and then simmered over sub-fire, flavored. Drizzled juice on the plate, fat snake section has been dipped through the body red, snake meat tight, silk with transparent oil, along the texture of a bite, elastic snake meat in the tongue gradually into the aroma, the kind of subsequent awareness of the spicy, spicy people inhale cool air but also can not stop.
29. Haikou: sand nest Wenchang chicken
Named Hainan "four famous dishes" of the first Wenchang chicken produced in Wenchang City, Hainan and named, weighing about 1.5 kilograms or so, the traditional way of eating is the 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 chopped chicken. In the national casserole a hot under the influence of Hainan's Wenchang chicken also have casserole trend.
30. Sanya: red curry gold 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, ducks, ducks, the method of raising special attention: the first to the ducklings fed freshwater small fish and shrimp or earthworms, cockroaches, about two months later, the ducklings feathers on the first time, and then a small circle to raise! The first two months later, the ducklings feathers on the first time, and then a small circle to narrow the scope of its activities, and rice, rice and oak mixed and pinched into small clumps of filler, 20 days after the growth of meat ducks. Characterized by the duck meat, fat, white and crispy skin, skin and meat between a thin layer of fat, especially sweet. With red curry and golden gourd, it is even more colorful and fragrant.
31.Nanchang: quinoa fried bacon
Poyang Lake's *, Nanchang people's treasure - said this dish. Nanchang and Jiujiang two big cities join hands to make this dish is not expensive, but it is the favorite of Jiangxi people, who order it to their friends from abroad and those who have left Jiangxi for too long as soon as they have a chance to eat it. Artemisia quinoa is a kind of water* unique to Poyang Lake area, which is considered by Chinese medicine to be sweet in flavor, flat in nature and slightly poisonous, clearing heat, inducing dampness and killing worms. Quinoa take its young stem and bacon stir fry, add some chives to "set off" the quinoa's "original flavor". The end is bacon salty 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 say Gannan small fried fish as 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 is still popular. Because it is small wine (Ganzhou customary vinegar for small wine) fried fish and named. Small fried fish selection of fresh * fish, remove the head and tail of the fish, batch into blocks, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooked into. The color is golden, the taste is fresh and tender, and the aroma is slightly vinegar.
33. Pingxiang: spicy fried pork
"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of the relationship between neighboring Hunan, Pingxiang people in eating spicy on the brake is fierce, it is said that even the steamed egg to put chili powder. Chili fried lavender is a typical spicy dish, but the spicy flavor complement to the lavender meat, so that the lavender aroma of the more hearty and strong.
34. Ji'an: Jinggangshan Smoked Bamboo Shoots with Roasted Pork
Eight hundred miles of Jinggang is an ocean of bamboo, and different varieties of bamboo shoots are easy to make into dried bamboo shoots. Cooked bamboo shoots with charcoal baking dry, because of the dark brown color, called smoke 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 the most bait block of the rich and colorful. The bait block cut into inch square small thin slices, plus ham slices, sour pickles, onions, leeks, pea tips fried, poured with sweet and salty soy sauce, mixed with a little oil pepper, eat sweet and thick, salty and spicy mellow, colorful, strong as oil painting.
36. Yinchuan: snowflake lamb
Snowflake lamb has always been known for its fishy and stinky taste, creating a most romantic and light association. This dish to cooked white mutton slices peeled and patted loose, cut into dominoes block and add ingredients stained. Then with fresh milk, egg white mixed into the chicken, Mandarin fish meat fine mushrooms, into a small cage drawer steamed through the lily powder sprinkled on the complex process is far from over, will be pumping foamy egg whites were scooped in the steamed lamb pieces are shaped like snowflakes on the origin of the ice and jade. Sit on the spoon on the fire, and then layers of ingredients, thickening, and finally drizzled into the chicken (duck) oil, a modeling bright, soft and tender in the mouth, such as snowflakes that melted "snowflake lamb" which is finally accomplished. The exquisite work is really some of the flavor of the Jafu eggplant.
37. Liuzhou: screw chicken
Can enter the twenty-four-seat base of the Jin-style Full House and become one of the 24 dishes in the seat, screw chicken is really something extraordinary. In fact, the market price of this 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 a number of brand-name hot pot restaurant. Fish hot pot has Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, homemade spicy, fresh but not dry fire, the South Sichuan flavor is prominent.
39. Dunhuang: double tower fish
Dunhuang food style by the * original nomadic influence, "roast lamb" is all the city's restaurants, hotels must have a dish. But the "Anxi three best" - drink lockyang wine, taste Guazhou melon, eat double tower fish, is Anxi is also the source of Dunhuang food culture 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. King Mu of Zhou feasted on the Queen Mother of the West and the lords that is Guazhou honeydew melon; double towers of freshwater fish meat fat tender and refreshing, for today's Dunhuang "Han Dynasty", "Sheng Tang Dynasty meteorology", "Dunhuang new scene", "City eating" in the four major food series to keep the 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, to make it easier to buy ready-made ginger duck. Quanzhou ginger duck from ** and Xiamen, respectively, is a culinary masterpiece of Min cuisine.
The ginger duck has salty, light, spicy three flavors production, the practice is fierce fire open, warm fire stew, complementary
Pharmaceuticals under the pot turned three times, starting the pot of oil and not greasy, taste special, flow of fragrance 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 city in the suburbs of Chengdu that has a tradition of raising ducks, and Jiuzhi Town is Pengzhou's small poultry distribution center, where farmers load freshly slaughtered geese and ducks onto trucks for shipment to Chengdu, where Chengdu people are addicted to eating "Jiuzhi's Fresh Goose Intestine Hot Pot".
The most "evergreen" of all is the nine-foot duck, which has become a famous Sichuan duck.
42. Nanyang: Zhenping Daokou Roasted Chicken
Be sure to choose one of Nanyang's Meixi Elbow, Meatball Bowls, and Baitugang Spicy Chicken, Nanyang people have chosen Daokou Roasted Chicken for the pain. Have you ever eaten a roasted chicken with the whole chicken shaken and the bones separated? The secret recipe for roasted chicken from the imperial kitchen of the Qing Dynasty Palace has made the three-hundred-year reputation of Daokou Roasted Chicken.
43. Shaoyang: fried pig's blood meatballs
Shaoyang people will do business, Hunan da big fortune are some Shaoyang people. Baoqing pig's blood meatballs, also known as blood poop, is Shaoyang's traditional food, the main raw material is tofu, the first gauze will be filtered out of the water in the tofu, and then crush the tofu, and then fresh pork cut into dices or strips, with the right amount of pig's blood, salt, chili powder, five-spice powder, and a little bit of sesame oil, sesame oil, MSG, sesame seeds and other condiments, stirring well, made into buns the size of an oval-shaped pill, put in the sun for a few days, and then hung in the wood stove to let the smoke fire firewood stove to let the smoke dry, the longer the smoke, the stronger the flavor of wax. There are also made of an iron frame, under the frame with a fireplace 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 Tropic of Cancer desert area. After the taro* roasted fish, fragrant bamboo rice, fried moss, and fried cowhide, the most important thing you should probably savor is 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 Gansu people talk about Tianshui, it's the same as when Jiangsu and Zhejiang people talk about Suzhou and Hangzhou, which is a place with beautiful scenery, rich produce and beautiful people.
Besides snacks such as Tianshui croak, water slurry, Tianshui lard box, Qin'an hemp-rot bun and Qin'an tripe soup, there is the more popular Tianshui chowder. Whisk the egg whites and yolks together and spread them into thin cakes. Take the fresh pork minced, put salt, flour, pepper and mix well, add in the middle of the two layers of thin omelette flattening, steamed, cut into strips, will be made into plywood meat. Plywood meat as the main, with ringing skin strips, pills, poured with chicken soup, sprinkled with green onions, parsley, fungus, etc., into the soup pot, the amount of soup, meat and vegetable with, drink and eat, not greasy, delicious flavor.
46. Zhouzhuang: Wansan hooves
Wansan hooves, Wansan meat, warming cooked lotus root, pickled vegetable amaranth, Wansan duck and so on have become the representative of Zhouzhuang cuisine. Especially "Wansan hoof" is the most popular, according to legend, Shen Wansan, a rich man in the south of the Yangtze River, "must have crispy hoofs when he has a feast at home". Wansan hooves to pig legs as raw materials, with seasonings, cooked with high fire, after steaming and stewing, skin moist meat, soup color sauce red, fat but not greasy, salty and sweet moderate, crispy meat, melt in the mouth. Its eating method is even more special, in the two long bones through the whole pig's hoof, will be a fine bone lightly drawn out, hoof shape does not move. Using the bone as a knife, the hoof is smoothly cut open for people to share and eat.
Wansan hooves have become the mainstay of Zhouzhuang people's New Year's festivals and wedding banquets, meaning reunion, while tourists walk away with vacuum-packed fresh wansan hooves.
47. Urumqi: hand-held mutton
The freshness of hand-held mutton is not so much due to "hand-held" as it is due to local sheep, local water and local cooking methods in Xinjiang. The whole sheep skinned and gutted, enlarged pot, to the Tianshan snow water to cook. When it is time to start the pot, grab a big handful of salt and sprinkle it into the pot, or just dip the lamb into the salt, then you can have a quick earful!
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, large knife slice, 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" 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 every Wei family's house, there is a pit for making naan, half on the ground and half on the floor. The whole sheep smeared with condiments closed in the naan pit, dark fire slow-roasted. When it is baked to a certain hour, open the naan pit, the aroma is overflowing, with "ten miles" description is not an exaggeration.
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 to 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 raised inside the pond for two or three days, the fishy smell spit 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 dry, half sweet and sour tiles, head and tail mixed with shredded radish for soup, the most interesting is the sweet and sour sauce mixed with a nest of thread noodles to eat, and Hangzhou West Lake vinegar fish with noodles have the same flavor.
51. Kaifeng: Sesame Shark's Fin
To Kaifeng, you have to eat authentic Yu cuisine - it's the thousand-year-old Kaifeng Palace! The ingredients of Yu cuisine are generally very homemade, and the beauty lies in the seasoning and heat. Sesame shark's fin is actually a marinated chicken wing coated with egg sauce and then dipped in sesame seeds and fried in oil. The fried egg sauce looks like a cicada's 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. Soup meat is indispensable to the water table in the famous dishes, and to the main Yu cuisine of the old store "really different" made for the best, it is lean meat as the main ingredient, fungus, gold needles, large green beans and other auxiliary materials carefully made from the meat is tender, slightly acidic mouth.
53. Anyang: Buckle Bowl Crispy Pork
Anyang, the Central Plains, tastes light, but in recent years, Sichuan, Guangdong, Northeast China, one after another into the restaurant, Anyang people like to eat a little bit of a variety of dishes are ordered. The local traditional dish of eight bowls is still popular, especially for weddings and celebrations. In terms of current tastes, the most potential to continue to spread the bowl of crispy meat. Traditional snacks such as sambal and vermicelli are actually the most representative of Anyang's diet.
54. Shijiazhuang: scratch fried whole fish
From the point of view of the traditional dishes, Shijiazhuang is too young, young to not have their own characteristics, the so-called Shijiazhuang dishes, in fact, is absorbed Beijing, Lu and other places of the cuisine, and then to 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 large carp, the wonderful thing is the knife. The plate on the table, a plate of food will take up one-third of the table, delicious and atmosphere.
55. Datong: chowder br> Datong people have mixed tastes, do not pay attention to, all kinds of dishes as a whole. Base tail shrimp, braised turtle these are on the face of the affordable and tasty braised vegetables in fact by the local chef * practice the most to the fire. The braised dish is a bit of the flavor of Northeastern cuisine, potatoes, cabbage, vermicelli, pork stewed in one pot, big fish, prawns are not stingy in the pot, warming the stomach.
56. Qinhuangdao: steamed seafood
To Qinhuangdao to go to the natural seafood to eat, the locals like to steam seafood, whether it is crab, shrimp or clams, put on the water, steaming, eat dipped in a bit of ginger vinegar sauce, that fresh! Eat seafood is seasonal, crab two seasons a year, the end of April to start eating pi pi 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, barbecue seafood began to popularize, there is a small mixed fish called Qingpizi, slender, spine there is a little green, can not be fried to eat, can only be grilled to eat, have a taste and especially cheap, in season when 5 yuan can buy two pounds, two and a half pounds.
57. Taiyuan: oil meat
Taiyuan's restaurants are occupied by Cantonese, Sichuan, Beijing, Lu cuisine, local cuisine name seems to be some noodle snacks. Pork in oil is also a bit of a noodle snack, but it's a popular traditional dish in the region. Selection of top quality meat, cut into thin slices, outside a thin layer of egg dipped into the gravy, blanch in the oil, fish out, stir-fried, any restaurant will do, do out of the flavor is not very different. Although the name is suspicious, the flavor is fragrant and not greasy, worth a try.
58. Nanjing: tarragon fried dried
Salt water duck is still an indispensable dish for Nanjing guests, but every time to apologize for adding a sentence: now the duck is getting fat. Overseas people to Nanjing, to eat the famous artemisia fried dried, Nanjing, Nanjing people also to "tung artemisia only in Nanjing" and self-proclaimed. In fact, the production of artemisia more places to go, but no Nanjing people treat that fine vegetarian dishes. Nanjing people eat artemisia, a catty to pinch off 8 two, a single remaining section of clean, green and crunchy artemisia rod child tip. Fried dried incense 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 incense mixed with the natural aroma, eaten after the lips and cheeks extraordinarily refreshing.
59. Suzhou: roasted crucian carp with scallions
Suzhou people love to eat fish, but picky, some people do not eat carp, some people do not eat chub, but only crucian carp, never heard of anyone to avoid - Suzhou children learn to say "fresh to come," the phrase, is in the crucian carp when you eat. Grilled crucian carp with scallions is a dish that emphasizes the freshness of crucian carp. On the back of the crucian carp, which is dripping with reddish sauce, there is a half-inch-long crispy scallion. I don't know why it's called "grilled scallions," but it's always the first place people go to eat.
60. Wuxi: Meat bones
Wuxi's chicken is not eaten anymore, and meat bones are a big hit. Wuxi people love sweet and sour food, and the flavor of meat bones is reminiscent of sweet and sour pork, but the meat on top of the bones is looser, 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 not uncommon to see people at train stations carrying eight or ten boxes of them to their cars.
61. Yangzhou: Stewed lion's head with crabmeat
Yangzhou people have an unalterable preference for their own family's dishes and flavors. While Cantonese cuisine is popular, Yangzhou people also eat morning tea, but from the dim sum to the way they eat it, it's all authentic Weiyang style, adding the comment, "We have had morning tea in Yangzhou for a long time." 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" is a big meat in Yangzhou dialect, or a big piece of meat in Mandarin. In Yangzhou dialect, it is a large meat, but inside the meat there is also crab meat, crab roe, seasoning, and then put on a green vegetable underneath, and then 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 heart is crispy, and must be scooped with a spoon to eat, and after eating it, the fragrance fills the mouth and leaves a fragrance on the teeth and cheeks, which makes people can't forget it for a long time."
62. Nantong: the world's first fresh
Where there is a sea of clams on the table of the place are probably less, but only Nantong adults and children dare to say that their own bowl of "the world's first fresh". When the cauliflower is yellow, Nantong people step on the clam carnival. Bare feet on the beach step, the clam can not hold his breath exposed head, brought home to raise two days, or boiled or burned, strange and fresh. Nantong clams are clams, unique to this area of the beach, one can weigh more than half a kilogram, nowadays few clams on the market. Often fishermen are harvesting, vendors have come to the beach and you negotiate the price, and in the distance on the high seas, Japan, South Korea's ship has long been parked there, waiting for the boat vendors deliveries to the door. 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 appetite for spice. There is a soup made of wheat kernels, shredded chicken, shredded seaweed and bamboo shoots, the flavor is extremely fresh, every time people eat two bowls. But still a variety of ingredients mixed as a mess, so that the soup has become a veritable porridge. sha soup, in fact, is a question - "What soup?" Because of the Chinese food is not good, so far can not walk out of Xuzhou.
64. Gaoyou: crispy duck
Gaoyou salted duck eggs have become a year-end benefit sent across the country, which can be guessed how many thousands of ducks in Gaoyou, and then guessed Gaoyou people proud of the whole duck feast, I believe that no one doubts that the Gaoyou people for the perfect utilization of every part of the duck. The whole duck feast is not very popular nowadays, but one of the famous dishes of the whole duck feast, crispy duck, often appears in the banquets of the Weiyang area as the "grand finale". So the locals go to important banquets, the pocket will bring a plastic bag, to be full of wine and rice, crispy duck on the table, packaged back home.
65. Shanghai: fried eel paste
Foreigners to Shanghai, envied Shanghai's Western food, Shanghai people are also happy to change the pattern to the countries "authentic" Western food hospitality. The thick oil and red sauce of Shanghai's local dishes gradually lost fans, only a few famous dishes still let people with nostalgia attached, such as fried eel paste. Liang Shiqiu once in a chapter dedicated to eating eel, said fried eel paste because the eel is not big enough to make eel silk and so on and so forth. But can make the "scraps" so salty and sweet, oil and not greasy, but also the Shanghai people's savvy ability.
66. Hangzhou: Old Duck Casserole
When you go to Hangzhou, your Hangzhou friends will surely recommend Zhang Shengji's Old Duck Casserole to you. It is said that Zhang Sheng Ji sells more than 600 ducks a day, and when you are waiting for a table, the waiter will come over to remind you that there is no old duck casserole today. Zhang Shengji because of the old duck casserole hair, Shanghai Hengshan Road, opened a branch, so that Shanghai is also popular with the old duck casserole.