Beijing: Jiao ring, pea yellow, Aiwowo, Shanghai: crab shell yellow, Nanxiang steamed buns, small Shaoxing chicken congee Tianjin: gabbage, do not care about the buns, ear eye fried cake, paste meat and potatoes boiled small fish, mallet fruit, Guifaxiang large twist, five spice donkey meat Taiyuan: knife cutting noodles, pull the slice Xi'an: beef and mutton steamed buns, Qianzhou pot helmet, gourd head, meat buns, Mash, oil splash noodles Lanzhou: Ramen, oil pot helmet Xinjiang: roast lamb, roast naan, grab rice Shandong: fried buns, lamb soup, roast naan, grab rice Xinjiang: roasted mutton, naan, rice Shandong: pan-fried buns, mutton soup, Bengzhou dried meat rice, pancakes and scallions Jiangsu: hot roasted pork with scallion oil, soup dumplings, three-diced buns, roasted wheat with crab roe, lotus root noodle Zhejiang: short-oil pancakes, chestnut cake with chrysanthemums, fresh meat and brown rice, shrimp eel noodle, eight treasures of rice with purple rice Anhui: Lapa congee, big salvation, Huizhou pancake, rice with bean curd Fujian: oyster cake, oyster noodles, five-spiced bundled hooves, dingbian paste Taiwan: tandoori noodle, eel noodle, jinjia rice noodle Hainan: Pan-fried dumplings, bamboo rice Henan: date helmets, sugar caramelized cakes, egg sacks, blood tea, chicken rolls Hubei: three-fresh bean skins, fried fish noodles in Yunmeng, hot dry noodles, Dongpo cakes Hunan: stir-fried pork, medulla oblongata rolls, rice vermicelli, eight treasures of tortoise and lamb soup, stinky tofu at the Palace of Fires Guangdong: chicken cakes, egg custard, iced meat lasagna, Cantonese mooncakes, crispy lotus seed paste buns, vermicelli fruits, thinly-skinned fresh prawn dumplings, congee, yukuni dumplings, and dried and steamed crab roe. Guangxi: pork palm, Guilin horsemeat rice noodles, fried vermicelli Sichuan: egg custard, dragon hands, glass dumplings, dan dan noodles, chicken noodles, lai dumplings, Yibin noodles, husband and wife's lung slices, lampshade beef, steamed beef, meat dumplings, hot pot hotpot Guizhou: intestines and noodles, silk dolls, yelang noodles and fish, rice cakes in lotus leaf Yunnan: marinated beef, roasted bait, rice noodles, Hunan: stir-fried pork: pork, pork, pork and vegetables, pork and vegetables, pork and vegetables, pork and noodles, pork and vegetables, pork and vegetable, pork and vegetable. Main Ingredients: pork Auxiliary Ingredients: pepper (red pepper), pepper (green pepper, not spicy), small shallots, ginger, garlic Seasonings: soy sauce, soy sauce, cooking wine, sesame oil, oyster sauce, monosodium glutamate Cooking Method: 1, sliced pork, add oyster sauce, soy sauce and mix well and standby, pepper, pepper, pepper, pepper, respectively, from the center cut in half and standby; 2, will be cut pepper, pepper, pepper, pepper, put into a frying pan stir-fried soft (that is, hot pan dry stirring) removed, the pan is not a good place to cook. hot pot dry stir fry) removed, the pot of oil, the pork, green onions, ginger and garlic into the stir-fry evenly, adjusted to the wine, into the stir-fried Hangzhou peppers, beautiful peppers, soy sauce, add soy sauce, monosodium glutamate, add a small scallion segment, add a little sesame oil seasoning to the pan can be. Characteristics: tender meat, spicy and refreshing. 1. Taipei: Mandarin Duck Hot Pot Many Hong Kong artists are crazy about it, and it is rumored that Aaron Kwok 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. There are as many kinds of soup base as there are stores, but no one knows the ingredients and the method of making the soup base. 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 Oyster Omelette is a specialty of Kaohsiung and is a type of shelled seafood. The oysters are first stirred with thread powder, 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 A Tainan specialty. The spices are sugar, salt, and Kau Wong. Although the fish is stir-fried, it still retains its freshness and has a light sweet flavor. 4. Hong Kong: Barbecued Salad Barbecued salads include roasted goose, pigeon, suckling pig, * barbecue, and some marinated dishes. Generally, it is first drowned in a secret sauce for a period of time? Then put into the oven to roast, roast goose, suckling pig skin crispy, fat, taste slightly with the sweet taste of the Cantonese favorite. 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 with the road side of 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. 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 museums and 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 big 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 Thousands of years of ancient Knocku, known as "Hakka Capital", the Central Plains people "clothes and crowns southward migration" to this place, 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. Wanted to come to the Hakka people in Meizhou a moment without wheat can be wrapped dumplings, only to create such a delicious. 8. Qiqihar: kill pig dishes New Year's Eve, a family in the village killed a pig, the back of the waist and legs are good things, the rest of the fat underwater how to eat? This has a pig killing dishes: home pickled sauerkraut made of blood sausage plus fat meat raw materials on the Qiqihar. 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 boiled gulp,

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