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Must-eat dishes from 15 cities

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot materials before leaving. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and making method of soup base. Like eating Sichuan food, the spicy degree of hot pot is graded, and Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 1 yuan to thousands of yuan.

2. kaohsiung: oyster omelet

oyster omelet 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 with the larvae, like egg cakes.

3. Tainan: fried eel

Tainan specialty. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious and slightly sweet.

4. Hong Kong: Roasted meat

Roasted meat includes roast goose, pigeon, suckling pig, barbecued pork and some brine 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 the taste is slightly sweet that Cantonese people like. Roasted goose in Shenjing and squab in Huatian are among the "old brands". Cantonese people always bring suckling pigs when they worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as goose's paw (wing) in brine and duck's kidney in brine.

5. Harbin: Stewed live fish in Demoli

There is a small village called Demoli near the roadside in Harbin suburb. The villagers opened a snack bar on the roadside to entertain passers-by who stopped for dinner. Mix tofu, vermicelli and aconite ...

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