The five food capitals of China in 2022 are: Chengdu, Shunde, Macau, Yangzhou and Huai 'an.
Chengdu Top Ten Gourmet Couples' Lung Tablets: Couples' Lung Tablets were first invented by a couple named Guo. Mr. and Mrs. Guo seasoned it with good beef tongue, beef heart, beef tendon and beef scalp. The lung slices they made are unique in taste and refreshing to eat! In Chengdu, as long as there are guests, most families will buy lung slices to entertain them, which is also a "frequent visitor" at the dinner table in Chengdu.
Dandan Noodles: Dandan Noodles, as one of the foods that Chengdu people must eat in the morning, started to flow at the earliest. A young man in Zigong carried a burden and peddled along the street. Young man, separate the pot for cooking noodles, just like the mandarin duck pot we saw you in today. He cooks noodles while stewing chicken and trotters. After cooking the noodles, he poured delicious soup with seasonings. It's delicious. If you come to Chengdu and eat a bowl of Dandan Noodles in the morning, life will be immortal!
Dragon wonton soup: Dragon wonton soup is actually what northerners often say. In Chengdu, everyone calls it wonton. The ingredients of Longwonton soup are all made from specific parts of chicken and pork. Dragon wonton soup, with tender meat, is very popular with everyone. Both locals and tourists are praised by 100%.
Chuanchuanxiang: Chuanchuanxiang is a famous food in Chengdu at home and abroad, and it is also a must-have dish in the streets and night markets of Chengdu. Chuanchuanxiang means cutting vegetables and meat, stringing them together with bamboo sticks, and customers choose the dishes they want to eat, and then scalding them with special soup. The taste of string incense is generally spicy, so friends who don't eat spicy food should be careful!
Pork intestines powder: The "powder" in the pork intestines powder may be different from that used in many northern areas. Chengdu's "powder" is made of potatoes and sweet potatoes. After more than ten processes, it is polished into noodles, but the taste is very different from noodles. In Chengdu, pork intestines powder should be regarded as more distinctive!
Zhong jiaozi: Pasta is the favorite of northerners, so jiaozi in Chengdu is different from that in the north. The difference between Zhong Tangyuan and other tangyuan lies in its small size, thin skin and how thin it is. Is the boiled jiaozi can see the fresh stuffing through the skin. People in Chengdu generally like to make dumplings with red soup when they eat Zhong Kui, but it's delicious to dip in a special seasoning sauce.
Mapo tofu: Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.
Er Jie Tu Ding: Chengdu has no special habit of eating certain meat, but Er Jie Tu Ding is very famous in Chengdu. Its most famous is that rabbit meat has many diced bones, no rabbit head, seasoning and second sister's secret recipe, which is delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit.
Hot and sour tofu pudding: Tofu pudding should be a favorite dish for people everywhere, but the tofu pudding in Chengdu is different. Tofu pudding in Chengdu is generally hot and sour. At first, tofu pudding was sold by many small shoplifters along the street. Now, the tofu pudding in Chengdu has already entered major restaurants and become a boutique that people are full of praise!
Sanpao: Sanpao is one of the most distinctive snacks in Chengdu. Because of its special name, many foreigners come to Chengdu and look for it directly. The name of Sanpao is related to the production process. The third cannon is made of glutinous rice. When making the third shot, the chef will throw the kneaded dumplings on the chopping board, and they will bounce along the chopping board three times and then throw them into the pot to cook. The ripe Third Artillery is very elastic and slippery.
Top Ten Sauna Chicken Cuisine in Shunde: To be authentic, steaming is the most common cooking method. A sauna chicken makes many diners call "YYDS"! Lifting the lid, a fresh fragrance quickly got into the nasal cavity. With a gentle bite, the chicken is fat but not greasy, fresh and juicy, the meat is firm and smooth, and the essence is completely locked, which makes people want to stop! After eating the chicken, there are surprises! When cooking, the steamed gravy is dripped into the broth or porridge to become a natural seasoning, which makes the bottom of the pot sublimate again. Take a sip while it is hot, it tastes super sweet, and a bowl is completely "not enough for the throat"!
Clear water edging furnace: There are thousands of hot pots in Qian Qian, and only Shunde's clear water edging furnace is authentic and unforgettable. Song Ji Hotpot Restaurant, a time-honored brand in Rong Gui, conquered the taste buds with a pot of clear water. There is no other way except that the ingredients are fresh enough and correct enough. Pork liver should be cut thick, beef tendon should be boneless, pig face should be fat and thin, and everything should be paid attention to. When you eat clean water, you must "obey the rules". Pork slippery, bamboo sausage, chicken and crucian carp should be poured into boiling water in turn and quickly picked up after cooking.
Bai Weiling porridge: Bai Weiling porridge, which was founded in Shunde, can be regarded as the 2.0 version of the clear water side stove. In Taigenbao, there is no rice porridge. A few hours later, the chef carefully cooked a smooth pot of rice porridge, removed the rice residue and left the rice soup. Freshly cooked fish fillets are "moistened" by the thick porridge bottom, the umami flavor is firmly locked, and the meat quality is more tender and smooth. Bai Bei shrimp is full of meat flavor, accompanied by porridge bottom, and the umami flavor is instantly aroused!
Raw fish in Shunde: For Shunde people who pursue the original flavor of food, eating raw food is a more proud way to eat. Raw fish in Shunde is another irresistible delicacy. Eat raw fish in Shunde, do as the Romans do. Mix the seasonings that remove fishy smell and increase fragrance into raw fish at will, and pick up the fillets on the plate with chopsticks. It means that everything is thriving.
Double skin milk &; Jinbang milk: Shunde double-skin milk is made of mellow buffalo milk without any seasoning. It has a natural taste, sweet but not greasy, and melts in the mouth. Take a sip, and before you have time to savor it, it seems to have been "refined", slipping into your throat while you are not paying attention, leaving a mouthful of milk fragrance. In addition to double-skin milk, Jinbang milk is also the "nail house" on Shunde's food must-eat list, and rice porridge is the best partner. Jinbang milk is a small piece, but the concentration is the essence! The taste is mellow, milky white, salty and sweet. Putting a piece in porridge not only clears away heat, but also makes porridge smoother and sweeter.
Lunjiao cake: a hundred years of inheritance, fragrant rice overflowing. White and sweet, flexible and elastic. People call it "the first cake in Lingnan", which means Lunjiao cake. "Eat while it is hot" is the essence of Lunjiao cake. After cooling, the ratio of sweet and sour is just right, refreshing and not greasy, and there is a hint of sweetness after eating, which makes people memorable. Pack a few boxes to go.
Chencun powder: Chencun powder is another sublimation of rice by Shunde people. Choose early indica rice with moderate waxy properties, grind it into fine rice slurry with bluestone, steam it in boiling water for 2 minutes, and take it out of the pot! As for the taste of Chencun powder, it depends on how you eat it. There are more than 70 different methods of steaming, frying, rolling and frying, each with its own flavor, which gives you a full sense of freshness and makes you never tire of eating!
Jun 'an Steamed Pig: Roasting pig is very common. Have you seen the whole steamed pig? No, you must come and meet Jun 'an Steamed Pig. The making method of Jun 'an steamed pig is simple. After the pig is salted, put it in a pig box and cook it with firewood. The steamed pig made in this way has crisp skin but not greasy skin, crisp and tender pork and rich meat flavor. Compared with crispy roast pig, Jun 'an steamed pig has a unique fresh feeling, which makes people's index fingers move greatly.
Crispy roast goose: As one of the representatives of Shunde cuisine "meat", roasted goose is crispy and fragrant, which is a "delicious" handed down from Shunde neighborhood. The freshly baked roast goose is shiny and watery, and its color is like red dates. Its fragrance is overflowing, its skin is crisp and tender, and its skin is as thin as silk without wrinkling. The delicious gravy flows down the skin and makes people drool.
Fish cake: Fish cake is sweet and smooth, and the fish is elastic, which is more delicious with clam sauce. This traditional food has been in Shunde for 100 years and was awarded the title of "Chinese famous snack". Its characteristics are full of color and fragrance, smooth and sweet.
Top ten Portuguese egg tarts in Macao: authentic Portuguese egg tarts, crispy skin and full of egg and milk flavor. The crust is crisp, the filling is smooth, and it bites into the mouth, which is really memorable.
Woodchaff Budian: "Woodchaff" is bread crumbs ground from Mary biscuits. Budian is made of Mary biscuit crumbs and cream. Cream tastes similar to cream, but not as thick as cream. Biscuit crumbs neutralize the sweetness of cream, making the distribution sweet but not greasy, and melting in the mouth.
Crispy pork bun: pork bun is also a famous street snack in Macao. The so-called pork bun is a delicious pork chop with crispy bread. Pork chops are delicious and soft. The bread is crisp outside and tender inside, and tastes excellent. Although it is only a simple collocation, it can eat different delicious food!
Dacaigao: A dessert that accompanied the older generation of Macao to grow up, belonging to the classic nostalgic snacks of Macao. The ice at the entrance of cabbage cake is cool and smooth, and looks like jelly, but it is slightly harder than jelly and tastes richer than jelly. Many tourists will use cabbage cakes as dessert after meals.
Bamboo noodles: also known as bamboo noodles. The dough maker sat on a thick bamboo stick and pressed it repeatedly for 2 hours. The noodles are thin and hard. Macau people love Zhu Sheng noodles, just as Beijingers love Zhanjiang noodles, Shaanxi people love Daoxiao Noodles and Sichuan people love Dandan Noodles. Usually, bamboo tube noodles are mixed with fresh shrimp wonton, shrimp (made of shrimp eggs) or crab roe, and can be eaten after mixing.
Mashed potatoes: Mashed potatoes in Macau are absolutely unparalleled. It really takes superb cooking to make this simple side dish so delicious. This dish tastes silky and delicate, and is made by mixing potatoes and cream at a ratio of 2: 1.
Portuguese Chicken: One of the authentic cuisines in Macau, it is made by mixing chicken pieces and potato pieces with Portuguese juice made of coconut milk and curry, sprinkling a little Portuguese sausage and black olives, and baking in the oven for a while. The most famous way to eat it is to mix it with the famous pork buns in Macao, or to eat it with rice.
Ma Jiexiu Ball: It is a kind of salted cod from Portugal, transliterated from Portuguese: Bacalhau. Frying, boiling, frying, and roasting horses are one of the essential ingredients in authentic Portuguese restaurants. Fried horse Jiexiu ball is a traditional Portuguese snack. The main ingredients are mashed potatoes and mashed horse balls. Freshly baked Ma Jiexiu meatballs, crispy outside and tender inside, are very popular in Portugal and even the whole Mediterranean region.
African chicken: It can be said that its status in Macao is comparable to that of Portuguese chicken. It is said that when the Portuguese sailed all the way, they brought African spices, Indian spices and Southeast Asian spices such as curry and osmanthus. When they were combined with Guangdong cooking, they formed a unique "Macao local cuisine". Although this "Macao local cuisine" has some traditional Portuguese dishes, its materials, cooking skills and dishes are all influenced by Cantonese cuisine. _ Roasted chicken is tender and juicy, and can be served with bread or rice. Sweet and spicy, very delicious.
Free beef rice: A common dish-headed rice in Macao tea restaurants, which means that rice and vegetable brine are eaten on one plate, which is similar to bibimbap. It can be divided into dry type and wet type. Dried beef rice is a mixture of minced beef, minced onion and diced fried potatoes, then fried together, served with white rice and sunny-side fried eggs. Wet beef rice is fried with thick tomato juice on the basis of dry beef rice, which is more like meat sauce rice.
Yangzhou fried rice: Yangzhou fried rice, also called Yangzhou egg fried rice, is a classic Han snack in Yangzhou, Jiangsu. It is said that it comes from fried rice with eggs, which is the favorite food of the King of Yue in Sui Dynasty. Egg fried rice in Yangzhou has different flavors and varieties. The ingredients are carefully selected, carefully produced, and attention is paid to processing and color matching. After frying, the granules are clear, loose, moderate in hardness, harmonious in color, full in luster, diverse in seasonings, fresh, tender and delicious.
Lion's Head with Crab Powder: Stewed lion's head with Crab Powder is a traditional specialty food and a famous dish in Yangzhou. It originated in the Sui Dynasty and has a history of thousands of years. The meat of lion's head is mixed with crab meat, crab roe and seasoning, then placed on vegetables and steamed on a steamer. The finished pork is tender, rich in crab flavor and mellow in taste.
Yangzhou Dried Silk: Dried Silk is a traditional delicious snack in Yangzhou City and Taizhou City, Jiangsu Province. Elegant color, smooth and delicious. There are some differences in raw materials and processing technology between Yangzhou and Taizhou, which also form different tastes and flavors between the two places. Elegant color, smooth and delicious, meaningful. Hot dried silk was also rated as "Top Ten Famous Foods in China" by China Cuisine Association.
Yangzhou gourd duck: Yangzhou gourd duck is not only unique in shape, but also delicious. During the Qianlong period of the Qing Dynasty, it was the imperial dining hall of the imperial court. The chef stuffed eight kinds of ingredients, such as diced bamboo shoots and diced mushrooms, into the duck's belly, then fried them in the oil pan until golden brown, and then simmered them in the marinade. This dish looks rosy, tastes crisp and soft, and tastes delicious.
Siwen Tofu: Siwen Tofu, also known as "Assorted Tofu Soup", originated in Yangzhou City, Huai 'an City, Jiangsu Province. It is a famous traditional dish in Jiangsu Province. This dish has a long history, strict selection of ingredients, delicate knife method, smooth and mellow taste, and it melts in the mouth. At the same time, it has the functions of regulating malnutrition, tonifying deficiency and strengthening the body.
Braised silver carp head: Braised silver carp head is a traditional dish in Yangzhou. It is made of silver carp head as the main raw material, with mushrooms, chicken legs, ham and other ingredients. The finished fish is fat and tender, and the soup is rich in nutrition and delicious.
Melaleuca oil cake: Melaleuca oil cake is a traditional local dish in Yangzhou, with a history of 100 years. Generally, it is made of white flour, lard, sugar, shredded melon, edible alkali and cooked lard. Melaleuca cake is characterized by layers of sugar and oil, soft, waxy, sweet and tender, and very delicious.
Jade steamed dumplings: Jade steamed dumplings is a traditional delicious snack in Jiangsu Province. Both green and tender as jade.
Yangzhou Salted Goose: Yangzhou Salted Goose is not only a famous special dish in Yangzhou, but also a flavor snack sold in stalls. It is a famous dish with Yangzhou flavor. The shape is full, rotten but not scattered, slightly buttery, soft and tender, fat but not greasy. The old goose with good sauce has bright yellow and orange color, strong sauce flavor, loose goose meat, rotten mouth without firewood, chewy bite, greasy and elastic, and fragrant bones.
Yangzhou Spring Roll: Yangzhou Spring Roll is a famous local traditional snack, which is said to have evolved from spring cakes. Began in the Tang dynasty, mostly long. Generally, pork, bamboo shoots, leeks, fungus, mushrooms and carrots are used as stuffing, which tastes fresh, salty and delicious.
Top Ten Gourmets in Huai 'an Soft-packed Long Fish: Soft-packed Long Fish is a traditional dish in Huai 'an, Jiangsu Province. [White] This dish is made of a foot-long so-called "Biqing" eel ridge, which is called "soft hemp and long bone fresh fish". When Bian Xiao first ate it, I remembered that it was salty and sweet, and the sweetness enhanced the umami flavor. The onion at the bottom of the eel part is covered with hot oil before being taken out of the pot. It was a little oily when it was first served. Stir it gently with chopsticks and chew it in your mouth, which is soft and refreshing.
Pingqiao Tofu: Pingqiao Tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu. As a masterpiece of Huaiyang cuisine, each has its own merits. Choose tofu with internal fat, cut it into small pieces and stew it with other dishes. Generally, you are not tired of drinking a few bowls! Super cauldron, tofu is tender, smooth and oily. Tofu is delicious, but don't be impatient. It is covered with oil, but it is hot in the mouth.
Qin Gong meatballs: Qin Gong meatballs are traditional snacks in Huai 'an. They are tender and delicious. When making, you should beat two iron bars repeatedly with your hands. The meatballs thrown by hand are full and crisp. Meatballs can bounce back when they fall to the ground. In the Qing Dynasty, this dish was presented to the imperial court as a tribute, and even Emperor Qianlong was a fan of it! Have you tasted it?
Huai 'an general cuisine: Huai 'an general cuisine is known as "the first bamboo shoot in the world". [White] is the tender stem of Typha angustifolia in a swamp lake, which looks like a slender jade tube. It gets old after the season and tastes like tender bamboo shoots. There are many ways to eat Pucai, which can be fried or stewed, but they are all the same, and they must be light and highlight the pure fragrance of Pucai itself. Bian Xiao especially likes fried cattails, which are crisp and tender.
Hongze Lake Live Fish Pot Sticker: Hongze Lake Live Fish Pot Sticker, delicious, has been passed down since Ming Dynasty, and has become a Huai 'an specialty after modern processing. Attract diners from the south to the north, and many diners send articles to recall food. Small fish need to be just fished out of the lake. After the swordfish is fried and crispy, it is fried and wrapped with pot stickers, and the soup is the strongest!
Sour soup fish balls: Sour soup fish balls are a classic Huaiyang dish popular near Hongze Lake. Jiangba's fish balls are long, not round. The soup head is delicious, the fish flavor is also very rich, and the taste is soft and waxy. Fish balls in sour soup are still delicious.
Zhu Qiaojia Fish Soup: Zhu Qiaojia Fish Soup is a famous dish in Jiangsu Province, which is the representative of Huaiyang cuisine and turtle series cuisine. It, together with stews and small stir-fry dishes, is called three series of Zhu Qiao local specialty private kitchens. As early as the early 1930s, it was known as "mellow, fresh, fat and beautiful" and has a history of more than 80 years.
Xuyi lobster: Xuyi crayfish, [Bai] also known as crayfish, scientific name Procambarus clarkii, produced in Xuyi, Huai 'an, also known as freshwater lobster and crayfish, scientific name Procambarus clarkii, is rich in nutrition. Spring is the season for Xuyi crayfish to go on the market. Due to the effect of astaxanthin, the color is bright red or even dark red. As a popular and civilian food, it has endless aftertaste, endless aftertaste and never tires of eating, so it has a fairly strong market share and is favored by the majority of diners.
Lianshui egg cake: Lianshui egg cake is a traditional cake specialty in Lianshui area. Egg cakes are tender in meat, elegant in shape and rich in nutrition, and are deeply loved by the elderly. Chicken breast is the main ingredient of egg cake, with more than ten kinds of condiments such as fresh shrimp, eggs, yam, bean powder and onion and ginger juice.
Wharf mutton: Wharf mutton soup is a traditional local dish in Wharf Town, Huaiyin District, Huai 'an City, Jiangsu Province, which belongs to Huaiyang cuisine. The mutton soup at the dock is specially boiled and processed. It holds a bowl, half soup and half meat, and both soup and meat are beautiful. Soup, which looks thin, is thick when scooped up, sticky when drunk and slippery when swallowed, and has a unique fresh, beautiful, fragrant and refreshing taste; Meat, crisp but not scattered, melts at the entrance.
Then the bones are separated from the tendons, and the aftertaste is endless.