Xi' an:

Donkey Salad has blood, organs and other beneficial functions, a folk saying "Dragon meat in the sky, donkey meat on the ground". The famous Guanzhong rich country, "Guanzhong donkey". Due to the Xianfeng period in Qing Dynasty, Fengxiang preserved donkey meat and donkey meat were only eaten raw and cooked. Now, in addition to the donkey cooking pot and the practice of Sichuan and medicated diet, the meat is delicious and delicious.

Yan' an: mutton fishy soup

Many good things in Yan' an: potato pancakes are the most delicious mutton fishy soup. Mutton, mutton offal and soup cooked with seasoning are very simple. The villagers crouched together around the lamb belly towel, holding hands with steaming mutton. The average temperature in Yan 'an in the four seasons is only 9 degrees Celsius, which is not too cold this winter.

Tianshui: Tianshui

Chowder is called "Longshang Xiaojiangnan". Reporter Mr. Fan Changjiang "Northwest corner of China" wrote: "Speaking of Tianshui people in Gansu, it is equivalent to Suzhou in Jiangsu and Zhejiang. It is said that it is the same person, that is, the beautiful scenery and the beautiful place for people with rich property." Gaga Tianshui, Tianshui syrup, Tianshui lard box, Qin 'an hemp rotten buns, Qin 'an belly silk soup and other snacks, as well as the more popular Tianshui chowder. Stir the egg whites and yolks and spread them into pancakes. Chop fresh pork, add salt, noodles, peppers and mix, flatten two pancakes in the middle, steam them in a cage and cut them into strips of plywood. The splint is decorated with ring-shaped pimps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, mushrooms, etc., poured into the soup basin, and measured the meat of fleshy soup and vegetables. It is delicious while drinking.

Dunhuang: Fish with Two Towers

The fresh wind has a great influence on nomadic people in Dunhuang grassland. "Roasting whole sheep" is a restaurant in all cities, and hotels must serve it. However, the "Three Musts of Anxi"-drinking wine, drinking melons, fresh fish, the Twin Towers and Anxi are also the origins of Dunhuang food culture. Suoyang Gujing tribute wine, medicine aphrodisiac, Guazhou (Dunhuang) melon has a history of more than 3 years. Zhou Muwang Queen Mother's Dinner and Prince are Guazhou melons, and the fat of double fish is delicate and refreshing, which is an appointment menu among the four major food series in Dunhuang today, namely "Han Xiongfeng", "Prosperous Weather of Tang Dynasty", "New Scenery of Dunhuang" and "Eating 1 Markets".

Xining: Sand and Beef

In 2, it was held in Hangzhou, China, Hangzhou No.1 Food Festival. Xining sent more than 311 kinds of dishes, and the plateau with fragrance won many gold medals in China. What do you think? Qinghai separation can make the egg yellow "gold and silver cake wu si" (laver egg flower soup), and it can also be wrapped after the egg is fried with beef, which does not seem to make the whole body golden beach and beef.

Yinchuan: Snowflakes Snowflakes

Mutton has always been called mutton, which produces the most romantic light and association. Aries cooked meat dishes are peeled, patted loosely, sliced, and fed with domino stains evenly. Fresh milk and egg white are mixed into chicken, and the fine minced mandarin fish meat is steamed into a small steamer and sprinkled with lily powder. Up to now, it is far from over. The reason why the egg white looks like snowflake ice and jade is clean is that it will lift the steam and foam the ladle through the lamb. Set a spoon on fire, then feed it layer by layer, thicken it, and finally pour in chicken (duck) oil. The bright and cool shape, soft and fresh items, such as melted snow "snowflake mutton", are finally completed. Some really complicated labor tastes like eggplant.

Urumqi:

Mutton mutton is not delicious, because we think it is because of the local sheep, local water and local cooking methods in Xinjiang. Peel and gut the whole sheep, enlarge the pot and boil the Tianshan snow. When you put a lot of salt pans or oil pans on the theme, throw them into the pan and dip the mutton in salt directly, which will make your ears fast!

Ili: horse meat

Ili horse is famous all over the world, and it is better than all Ili horse meat. Cook and seasoning boiled horse meat, big blade, code in the plate, eat immediately, the meat is expensive in fragrance but not greasy, durable and chewy. However, horse meat is an "expensive" food after all. Even in Yili, eating horse meat can only be an occasional "feast".

Kashgar: nangkeng meat

"Not less than Kashgar, Xinjiang," the meat eaten by Kashgar can only be regarded as a trip to nangkeng for nothing. The Uyghur people have a house, which is used as a pit, half underground and half on the ground. The whole crew of seasoning sheep was closed in a pit and roasted slowly in the dark. At a certain moment of baking, it is no exaggeration to describe the word "ten" when the pit is opened and the aroma is overflowing.

Korla:

Grilled fish is the most common way to eat, but in Korla, grilled fish also presents different plump and tender fish. It is definitely a sweet fish in Bosten Lake. The lake water is a fish leisure suit that Bosten is equipped with a thousand-year-old snow mountain to blend pure snow, and it is turned and roasted on a small stick. It has just been brushed with cumin, salt and butter, and the fragrance is slowly overflowing. Xinjiang is famous for roasting whole sheep and grilled fish, but it is definitely a more refreshing and palatable choice for Korla.

Harbin: Moli Fish Stewed

Screaming at the roadside in the suburbs of Harbin, in Moli's small village, villagers opened a snack bar on the street and rested on the way to entertain passers-by. Eating stewed carp roe and Wusuli River together with tofu and vermicelli is a hot old practice for fellow villagers. Later, this practice spread like wildfire, all over the city streets. Harbin said, "If foreign friends don't like western and northeastern meals, we'll eat fish and stew Molly.".

Qiqihar: pig food

In the New Year, people in the village kill a pig, which is a good thing. After the waist and legs, the fat water left is eaten? Here's the pig's food: homemade pickled sauerkraut, blood sausage and fat. Tired of big fat meat, slice the pot? Add oil, then stew with sauerkraut and blood sausage. The fire in the countryside reflects the aunt's face, and ginger and garlic are cooked in the pot. This pig food has spread to other cities, and city hotels have enough materials to add the process.

Jiamusi: stewed vermicelli with sauerkraut and pork

In the northeast, I ate too many kinds of stew, such as stewed potatoes with geese, stewed mushrooms with chickens, stewed vermicelli with sauerkraut and pork. As the name implies, it is a cold twelfth lunar month, and I eat local food twice a day. Northeast sauerkraut sauerkraut trees are cut into silk the thickness of match stems, which helps the white leaves to be green and can't be boiled for a long time. It's easy to cook locally cooked potato flour. Bright yellow and white pots are stirred evenly with chopsticks, which is just like spring willows hanging upside down. When the butcher's soup cooks meat and bones, pour in pork and pickled pork noodles, and the delicious aroma simmers around the roof!

Changchun: Three fresh potatoes

China people have always been accustomed to three fresh potatoes, three fresh trees and three fresh water. Speaking of the three delicacies in this place, it means that fresh vegetables: amaranth, barley and bean elements (or garlic) are fresh when they are fried together. Changchun and Di San Xian have become local specialties. Now there are also potatoes, eggplant and peppers fried three fresh. This is a genuine northeast dish.

Jilin: Eat meat and drink soup

In the Korean restaurant in Jilin, all fresh meat and dog broth are stewed one day, without soup. The dog broth made in this way is called soup. Eating dog meat has many tricks, such as stewed tofu with dog meat, cabbage, dried dogs and hot dogs. No matter what you eat, it can be a dog, and a bowl of dog broth may be inevitable. Looking back at the door of this soup, I think there is a dog in the nasal cavity who won't eat more fragrant aroma.

Yanji City: Hot Dog

Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other countries, it is also popular to eat hot pot and Korean dog meat hot pot. Special pot, stewed dog, mixed dog ribs, except fresh and spicy. It may be that Yanji is too cold, so it is nourishing and adding pepper dogs. Eat all the year round, eat the best in summer, catch a cold!

Shenyang: Sichuan hot pot

As for other cities, Sichuan hot pot is as popular on the streets of Shenyang. The spicy taste of Sichuan hot pot is under heavy pressure, which is not only strong, but also similar to the rough taste of Northeast China, and it also throws the temper into Shenyang. Speaking of eating spicy food, the northeast is the best. In fact, I really feel that the owner of Shenyang Sichuan Hot Pot Restaurant is the right place. Shenyang's enthusiasm makes them regard this place as their second hometown.

Dalian:

Salted fish and salted fish pancakes flow from the local countryside into the city, and now all big hotels eat in a small restaurant. Fish is autumn fish, and there are yellow fish strips, which are palm-long, pickled with ginger slices and fried brown. The hair of the bean flour mixed powder of the aging corn cake face is boiled in the water and connected to the pancake pot for four weeks. Is it delicious? Waiting is ripe!

Eat all the China-Southern Cuisine

Zhengzhou: Zhengzhou carp eats three

and also calls for revitalizing Henan cuisine, but he joked: "These people need something to revitalize, not to stay away from extinction. The carp eats three courses in Zhengzhou, and the former is called Yellow River carp crucian carp, which is bought in carp restaurant. You must clearly put forward that the fishy smell of the swimming pool will be spit out for two or three days before you can delete it. It's a bit extravagant to pay attention to this now, but eating three more fish makes people's index fingers move. Semi-dry food, semi-sweet and sour tiles, mixed Jialuobusi soup on the head and tail, and the most interesting thing is that sweet and sour juice is mixed with baby to eat noodles, which are similar to Hangzhou West Lake vinegar fish.

Kaifeng: Sesame Wings

It's a pity that you want to eat the authentic Yucai Kaifeng-Kaifeng Millennium! Yucai materials are generally homemade, with wonderful taste and heat. Pickled chicken wings with sesame wings are actually wrapped in egg liquid, then dipped in sesame seeds and fried in oil. Deep-fried eggs are as cool as cicadas. Yucai has such a rare beautiful and delicious dish.

Luoyang: Eat meat with soup

Luoyang likes to eat a draft mat, with dozens of dishes, and the soup comes down with water, which makes the people who eat even more enjoyable. Soup meat is an indispensable seat for aquatic dishes, and the "real differentiation" is really the best. Its main materials are lean meat, fungus, golden needle and mung bean, which are carefully made with delicious meat and sweet and sour liqueur.

Anyang: buckle bowl of crispy meat

Zhongyuan District of Anyang City has a light taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have entered restaurants one after another, and Anyang is like ordering every vegetable. Eight bowls of local traditional dishes are still very popular, especially the inevitable weddings and funerals. Now the taste, buckle bowl crisp meat continues to advocate the most potential. Traditional snacks are not sticky, and slippery noodles can best represent the characteristics of Anyang's diet.

Nanyang: Daokou Roast Chicken Town Square

You must choose a spicy chicken and other foods in Meixi pork, meatballs and Baitugang in Nanyang. Nanyang reluctantly gives up what one favours or chooses Daokou Roast Chicken. Have you ever eaten a whole chicken and shaken it separately? From the recipe of the imperial chef chicken in the imperial dining room of the Qing Dynasty, it has achieved a reputation of 3 years.

Wuhan:

Known as pot stickers, parsley, jiaozi, jiaozi, the ball is not north, while PetroChina has been in Wuhan for many years with lotus parsley balls and tofu jiaozi, which are called treasures of poor families. Because they look crispy meatballs and golden pine nuts, they give poor families a hard time until they get into the eloquence. However, after all, the association between gold and jade makes them difficult to be elegant. Today, needless to say, the banquet hall of material wealth will be very happy with the taste of "the carnivore is spacious". jiaozi, a coriander, is vegetarian with other vegetarian jiaozi brothers, a trend of healthy food, and a new favorite.

Huangpi: Triple Mortar

hubei cuisine is booming. The new "thick and fragrant" is best reflected in Huangpi Sanhezi meatballs and fish balls. There are also local professional fish cakes and meat cakes, which are stewed with mushrooms in a sand bowl. If it is the most successful stew of old Hubei lotus root soup, Huangpi is three times or even less greasy, and frying clears up more understanding.

Xiaogan: Lotus Oil Roller

Besides sesame sugar and rice wine, the most famous dish in Xiaogan is soybean oil lotus root roll. When the legend of Emperor Zhao Kuangyin passed the Ximen Bridge in Xiaogan, he was tired and hungry. There was a bar closing time on the bridge, but the owner still used the rest of the soybean oil skin lotus root residue on that day and put it in the pot to fry it. Zhao Kuangyin enjoyed it (a soup similar to the story of the emperor's jade white pearl) and praised it greatly. Soybean oil lotus root rolls spread like wildfire and became a dish.

Xiangfan: Shredded beef tripe with kimchi

When kimchi and kimchi are popular in Japan in several major cities, Xiangfan people still make sure that their kimchi tastes best. As long as there are several families in Xiangfan, aunts and grandmothers can always find several boss pickle jars under the bed. Beef offal, Xiangfan generally does not eat people, but tripe is an exception, the taste is flexible and elastic, anyway, spicy and sour pickled tripe is a lovely appetizer in Xiangfan.

Mianyang: Three Steams in Mianyang

"Steamed vegetables can best ensure that nutrition will not be lost" As we all know, "Three Steams in Mianyang" is also the science of "eating" in Xingguo Bo. The so-called three steaming, that is, steaming meat, steaming fish and steaming (freely choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkins, radishes, chrysanthemums and lotus flowers), is quite in line with the nutritional balance of meat and vegetables. This dish, also known as finely ground rice, flour and rice, is fragrant and has a long aftertaste accompanied by steamed vegetables wrapped in Mianyang.

fangxian: stir-fried with small mushrooms

in most people's impression, small fresh mushrooms are usually used for seasoning, but the origin of fresh small mushrooms in fangxian can be used as refreshing fried vegetables. Without too much soy sauce, the delicious little mushroom is completely round when it is naturally filled here. In fact, it is with the continuous progress of bacterial culture technology inside. The former's delicious "little mushroom" can stand and munch on such a big plate, completely merge with fungi, contain rich nutrients, and even eat more new anticancer drugs with great satisfaction.

Changsha Tasty Shrimp

In p>2, Tasty Shrimp was all over Changsha, and every restaurant and food stall cooked Tasty Shrimp. The price of lobster and herbal raw materials soared from the early money to more than five or six dollars a kilogram. Fangcao Lake is a crazy lobster breeding hard-shelled prawns. After pinching the head and removing the tail, it is vigorously brushed with a brush, and then a little pepper, pepper, prickly ash, star anise, fennel, cumin, garlic, ginger and various spices are added to make a sensation with the wine, and finally it is ripe. Tasty shrimp on the table is bright red, fragrant and spicy, but it can't stop. Some people say that the flood dike can be chewed by the strange behavior of the good grass lobster, which makes Changsha citizens' hatred of pests particularly excited to eat. With the recent stock of grass lobster, its taste snake has gained the upper hand. Snakes have the same taste as shrimp, and the same specialty in Hunan sauce snakes are chopped into pieces, aniseed, fragrant leaves, green and red peppers, and onions are stewed with intense monosodium glutamate. After frying, the fire is completely low in calories, and it is delicious and can also be used for children's stew. Pour the juice into the plate, and the fat snake section has been immersed in red and bright, and the snake is tight, transparent and shiny. The snake gradually takes a bite of the aroma along the elastic tongue with texture, and turns it into the kind of feeling. Then the spicy person puffs and breathes, but it can't be stopped.

Xiangtan: Maojia braised pork

dish, because Mao Mao's hometown is well-known Chairman Mao's pork. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is five flowers, and the five-story three-flower meat pot with octagonal cinnamon sugar is steamed first and then fried into the pot to put lobster sauce. The practice is very exquisite and complicated. The cooked Maojia braised pork is shiny golden, fat but not greasy, and very fragrant and delicious.

shaoyang: stir-fry pig balls

people can do business. some people in shaoyang, shaoyang, Hunan make a fortune. Pig Baoqing meatballs, also known as Xueba, a traditional food in Shaoyang, are mainly made of tofu. Before using gauze, the water is poured out, then the tofu is crushed, then cut into cubes or fresh pork, mixed with proper amount of blood, salt, Chili powder, spiced powder and a little sesame oil, sesame oil, monosodium glutamate and sesame oil sauce, stirred evenly, and made into oval-sized ball bread, which is dried in the sun for several days. There is also a metal frame made of sawdust and bran.