2.kaohsiung: oyster omelet
Locust is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break up the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets.
3. Tainan: Fried Eels
Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.
4. Hong Kong: Barbecue
Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is soaked in secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and tastes slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.
5. Harbin: Demolis stewed live fish.
On the outskirts of Harbin, there is a small village called Demolis near the highway. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish.
6. Dalian: salted fish cake
Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the pot with water and stick the cake around the pot. Want to eat? Wait until you are familiar with it!
7. Meizhou: Hakka stuffed tofu
Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fried tofu the size of a matchbox into golden brown, stuffed with pork and fish stuffing, put chopped green onion and sesame oil, and simmered in a chicken soup casserole until it was fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.
8. Qiqihar: killing pig dishes
During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.
9. Zhanjiang: local chicken
Zhanjiang, formerly known as "Zhou Wan", has similar eating habits to Maoming and Yangjiang. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the refinement of coarse materials and its original flavor. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. Is the little hen growing slowly or laying the first nest of eggs? This kind of chicken has strong fiber and is easy to accumulate nutrition. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor. A dish of sesame oil and garlic sauce is "irritating"!
10. Yan 'an: mutton soup
There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.