Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the chafing dish materials when he left. 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 100 yuan to thousands of yuan.

2.kaohsiung: oyster omelet

Locust is a special product of Kaohsiung, which is 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 marinated 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 like Cantonese. 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

On the outskirts of Harbin, there is a small village called Demoli near the road. The villagers opened a snack bar on the side of the road to entertain passers-by who stopped for dinner. Stewing tofu, vermicelli and carp from Wusuli River is a warm old practice for 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 cuisine, let's have Molly stew live fish.

6. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now all small restaurants and big restaurants can eat them. Fish is a sea fish in autumn. There are great fish and yellow flowers, which are palm-long. They are salted with ginger and onion, and they are browned with oil. The cake is made of aged corn flour mixed with bean flour and white flour. Boil the cauldron with water and stick the cakes around it. Want to eat? Wait till you get familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old ancient city, is known as the "Hakka capital". People from the Central Plains moved here "dressed in clothes", which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil in it, and simmered it in a chicken soup earthenware pot until the aroma overflowed. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious.

8. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and all the food in the lower back and legs was good. How to eat the remaining fat in the water? There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflected the aunt's face, and the stew with ginger and garlic in the pot was cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", is similar to Maoming, Yangjiang and other places in eating habits. Zhanjiang cuisine is one of the western Guangdong cuisines, which pays attention to the refinement of coarse materials and is original. Zhanjiang local chicken was once popular in Guangzhou restaurants. The authentic Zhanjiang chicken is selected from the farm chicken that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. It is a little hen that grows slowly or lays its first nest of eggs. Such chicken is strong in fiber and easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor, and a dish of sesame oil and garlic sauce is "irritating"!

10. Yan 'an: mutton soup

There are many delicious things in Yan 'an: potato wipes the long pancakes with bean curd in Ganquan, and the most delicious thing is mutton soup. Mutton, mutton offal and soup cooked with seasoning are very simple. Villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in the four seasons is only 9 degrees Celsius, this winter is not too cold.

1 1. Xi 'an: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on, and there is a folk saying "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the famous "Guanzhong donkey" in China. Fengxiang preserved donkey meat has existed since Xianfeng period in Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious and delicious.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is Wuhuazu. It is very exquisite and complicated to steam the belly meat with five layers and three flowers with rock sugar and octagonal cinnamon and then fry it in the pot and put the lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious.

13. Guangzhou: Old Fire Soup

Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn't like to drink soup. No matter whether it is cooked at home or sold in restaurants, the old fire soup in Guangzhou is nothing more than one purpose-nourishing! In summer, winter melon stewed pork ribs with lentils, red beans reduced fire, and American ginseng stewed chicken in winter to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot, and you will get pimples on your face. You need soup and herbal tea ...

14. Shunde: raw chrysanthemum fish

Shunde has been a rich place since ancient times. After working, local people like to cook carefully with local products and evaluate each other. The overall cooking skill is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "Eat in Shunde and cook in Fengcheng". Shunde cuisine is characterized by clearness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a more representative style. There are also double-skin milk in Shunde daliang town and fish cakes in Chencun ...

15. Yanji: dog meat hotpot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other parts of the country, it is also popular to eat hot pot, Korean dog meat hot pot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. It may be that Yanji is too cold, so the dog meat should be supplemented with pepper. Eat all year round, eat in summer, and cure colds!

16. Changchun: Disanxian

China's folks have always had the habit of tasting three delicacies of land, trees and water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

17. Jiamusi: stewed vermicelli with sauerkraut and pork

Northeasters love to eat stewed dishes, and there are many famous dishes to eat. What kind of stewed potatoes with geese, mushrooms with chickens, and stewed vermicelli with pork and sauerkraut can all be named as the name implies, and all of them are local dishes eaten in the cold weather in December. The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk the thickness of a match stem, which helps the white leaves to be green and will not boil for a long time. Local potato flour is easy to cook and endure, and it's just like hanging upside down with chopsticks when the pot is yellow and bright. Use the old soup of cook the meat and Bones when killing pigs, add the pork and sauerkraut vermicelli stewed with sauteed pork belly, and the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular in the streets of Shenyang. The taste of Sichuan hot pot is thick and spicy, which is not only similar to that of Northeast cuisine, but also appeals to the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the bosses of Sichuan Hotpot Restaurant in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

19. Hohhot: Mongolian barbecue

The authentic flavor of the people on horseback is baked. When you have entered the yurt and drunk milk tea, you will take the Hada handed by the hospitable herdsman with both hands! When you are surrounded by a bonfire and enjoying the barbecue fragrance sent by the gentle breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

20. Beijing: Boiled fish

"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt slightly, and then boil it. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.

2 1. Jilin: dog broth

In the Korean Hotel in Jilin, all the dog broth is the fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. To eat dog meat, there are many tricks, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel that there is a fragrance in your nose, and this dog meat will taste more and more fragrant.

22. Shenzhen: Chongqing hotpot

Shenzhen seems to be an easy city to land in, and you can find a place for any style of food. Of course, the hottest thing now is hot pot. A website called Shenzhen Yi has launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is known for its exquisite soup mixing, diverse raw materials, all kinds of meat and vegetables, wide adaptability, unique style and warm scenes, so it is the hottest Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuanese eat diced yellow pepper, and southerners call it yellow bone fish. Zhuhai is a city used to eating seafood, with many immigrants and no own cuisine, so it has to eat everywhere. This fashionable yellow bone fish is produced by Hunan cuisine.

24. Xiamen: Boiled live fish

The popularity of this dish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of foreign dishes in Xiamen caused by the sharp increase of the foreign population in this city. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 new Sichuan restaurants. However, the taste of boiled live fish is really good. Although the ingredients are simple and popular (grass carp), the cooking method may not be strange (boiled), but its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also is an extension of its traditional "sand tea complex" in the whole Sichuan cuisine popular trend.

25. Longyan: Drunk river river

This is a classic Hakka dish, which was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) a few years ago, but in Longyan, even though Sichuan and Hunan cuisine have swept across the country, this drunken river river can still be said to last forever. River river, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three yellow (mouth, feet and hair), three black (wings, inner side and tail) and three forks (crown and two claws), but the most unique feature of this dish is the wine. Only by cooking with Hakka wine can we make a delicious chicken that is fresh, tender and fragrant.

26. Chengdu: Cuttlefish with Pickled Pepper

An author named "Mao Liao" wrote about Sichuan-style seafood in this way: Since the seafood defected from Sichuan cuisine, it seems to glow with its second spring! An iron example is cuttlefish with pickled peppers. This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big body and thick meat, you need to soak it just right. The dishes are red and white, which is pleasing to the eye! The taste of pickled peppers is all in cuttlefish larvae, with a little sweet taste.

27. Yibin: Hot pot with diced fish in yellow pepper.

The yellow diced peppers on the edge of the Yangtze River are "Bashi yellow diced peppers". What do you mean "Bashi"? This is Sichuan dialect, which means too good. The diced yellow chilli made in Yibin is not braised or steamed, but mostly eaten in Sichuan cuisine. The diced yellow chilli fish hotpot is tender and incomparable in meat quality.

28. Changsha: dry-nest snake with skin

In 2000, tasty shrimp became a craze in Changsha, and every restaurant and stall made tasty shrimp. With the recent break of grass lobster, the tasty snake that debuted with it gained the upper hand. Tasty snake and tasty shrimp have the same effect. Chopping the snake into strips is also a stew with Hunan's specialty hot sauce, aniseed, fragrant leaves, green and red pepper and onion, ginger and monosodium glutamate. After the fire is fried, it is simmered thoroughly and tasted with sub-fire. When the juice is poured on the plate, the fat snake section has been soaked in red and bright, and the snake meat is tight, with a transparent luster. After a bite along the texture, the elastic snake meat gradually turns into a fragrance between the tongues, which is then perceived as spicy, so spicy that people can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, was named after it was produced in Wenchang City, Hainan Province, weighing about 1.5 kg. The traditional way of eating Wenchang Chicken is to chop it in white, which best reflects the original flavor of Wenchang Chicken. At the same time, cooked rice with chicken oil and chicken soup is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiled chicken. Under the influence of the national casserole fever, Wenchang chicken in Hainan also has the trend of casserole.

30. Sanya: Red Curry Cucumber Plus Duck

Jiaji duck, commonly known as "Muscovy Duck", is a fine breed of duck introduced from abroad by overseas Chinese of Qiongji in the early years. Its duck breeding method is particularly particular: first, feed the ducklings with freshwater fish and shrimp or earthworms and cockroaches. After about two months, when the ducklings first grow up, they will be kept in small circles to narrow their range of activities, and then they will be mixed with rice and rice rubber to make small lumps and fed, and then they will grow into meat ducks in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and meat, which is particularly sweet. Add red curry and melon to make it more lively and fragrant.

3 1. Nanchang: fried bacon with Artemisia selengensis

The grass in Poyang Lake is the treasure of Nanchang people-this is the dish. Although this dish made by Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people. Whenever possible, it will be given to friends from other places and people who have been away from Jiangxi for too long. Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Chinese medicine believes that it is sweet in taste, flat in nature and slightly toxic, and can clear away heat, promote diuresis and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty and soft, and Artemisia selengensis is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and the Artemisia selengensis on the land is not crispy enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally refer to Gannan small fried fish as Gannan fried small fish, which is a big mistake. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Gannan small fried fish is a local flavor dish pioneered by Ling Chu in Ming Dynasty, and it is still popular today. It is named because it is a small wine (Ganzhou used to call vinegar a small wine) to fry fish. The small fried fish is made of fresh grass carp, the head and tail of which are removed, batch into blocks, and cooked with ginger, green onion, red pepper, small wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: chili pepper fried smoked meat

"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of its proximity to Hunan, Pingxiang people are very fierce in eating spicy food. It is said that even steamed eggs should be put with Chili powder. Chili pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to the bacon, which makes the aroma of bacon more hearty and strong.

34. Ji 'an: Jinggangshan smoked bamboo shoots and roasted meat.

Eight hundred Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots are easy to be made into dried bamboo shoots. Bake the cooked bamboo shoots with charcoal fire to dry, because they are dark brown, which is called black smoke bamboo shoots. With its roast meat, the meat tastes sweet, while the bamboo shoots taste long.

35. Anshun: Fried bait.

The bait block can be roasted, boiled, fried, marinated, steamed and fried, and the fried bait block is the most elegant. Cut the bait into small pieces, add ham slices, pickled vegetables, green onions, leeks and pea tips, stir-fry, pour sweet and salty soy sauce, and mix with a little oil pepper. It tastes sweet and thick, salty and mellow, rich in color and strong as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake mutton creates the most romantic and light association for mutton which has always been famous for its fishy smell. This dish is made of cooked white sheep meat slices peeled and flaked loosely, cut into domino pieces and soaked evenly with ingredients. Fresh milk and egg whites were mixed with the minced meat of chicken and mandarin fish, and then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and scooping the whipped and bubbly egg whites on the steamed mutton pieces is the origin of the snow-like ice and jade. Set a spoon on fire, then add materials and thicken it layer by layer, and finally pour in chicken (duck) oil, and a "snowflake mutton" with a bright shape and a soft and tender entrance, such as the melting of snowflakes, is finally accomplished. The exquisite labor is really a bit of Jiafu eggplant.