Let me tell you everything below: "Let's start with Chengdu. The most distinctive snacks in Chengdu are Chengdu snacks, such as Zhong Shui Dumplings, Longan Steamed Buns, Long Chaoshou (Chaos), Shredded Chicken Cold Noodles, Sugar-oiled Fruits, and Three Cannons.

Camellia oleifera, etc. Also, the hot pot and skewers here are the most distinctive. In addition, the food on the Hui Food Street in Xi'an is also good, with specialties: "Lao Sun's mutton bubbles, Lanzhou Ramen, and large plate chicken."

The most distinctive feature here is the sweet garlic Beijing Bar Shabu-shabu mutton, which is good. In addition, there is a restaurant selling Chaos at the entrance of Xiaojinchang Hutong in Beijing. The silk soup there is really delicious~~ Let’s talk about Shanghai. The best food in Shanghai

Let’s talk about crabs. There is one type that I forgot its name. They stuff the crab shells with crab meat and crab roe, and then fry them with fried powder. The aroma is really mouth-watering. There are also steamed crabs.

Burnt shrimps. Now let’s talk about Shanxi. The cold pie in Shanxi is delicious. There are two types, one is soaked, and the other is ordinary. Both taste good. The most distinctive one is Taiyuan.

There is a kind of hand-kneaded sorghum noodles in the countryside. It tastes really delicious! It is smooth and tender. Paodu Paodu is a famous snack in Beijing. It was first recorded in the Qianlong period of the Qing Dynasty. Most of them are from the Hui ethnic group.

Operated by compatriots.

The more famous ones in Beijing include Baodu Shi in Tianqiao, Baodu Wang in Dong'an Market, Baodu Zhang in the back door, and others include Baodu Yang, Baodu Feng, Baodu Man, etc.

In the past, the way to eat fried sheep tripe was very particular. You had to choose the parts of the sheep tripe and process them into tripe plates, tripe gourds, tripe powder, tripe mushrooms, tripe kernels, etc., depending on the customer's choice.

The cooking time also varies depending on the part.

Due to its recent popularity and the difficulty of guaranteeing fresh tripe products, the supply of individual parts is no longer available like before.

In addition to freshness, the fried belly must be fresh, and the time of bursting must be just right. The fried belly is crispy and fresh. If the person who eats fried belly knows how to drink, he will always drink two liang, and then eat two freshly baked sesame cakes, especially

There is a saying in old Beijing that "if you want to eat in autumn, you must have fried belly." It is very particular about eating fried belly at the beginning of autumn.

Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, Li Wanchun and other famous actors in the troupe love to eat it.

Tea soup is a traditional snack in Beijing.

The tea soup has a sweet and mellow taste, apricot yellow color, and a delicate and durable taste.

"Dumen Bamboo Branch Ci" written during the Jiaqing period of the Qing Dynasty states that "a bowl of sweet porridge in the morning is followed by tea soup and noodles."

Old Beijing was particular about drinking Juyuanzhai outside Qianmen and tea soup Li from Tianqiao.

In December 1997, the tea soup produced by Beijing Tianqiao Tea Soup Li Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association.

Preparation method: Wash the millet noodles, soak them in cold water for two hours, drain the water, grind them into noodles, and then grind them into a fine basket to make millet noodles. Fill the tea soup pot with cold water, bring it to a boil, take a bowl, pour boiling water and an appropriate amount

Stir with cold water, add one-tenth of the millet noodles to make a batter, and then rinse the batter with boiling water. Sprinkle brown sugar, white sugar and sugar-osmanthus on the tea soup and serve. Stir-fried liver is a Beijing specialty snack.

It has the characteristics of bright and red sauce, liver and sausage fat, thick but not greasy, thin but not dull flavor. Beijing fried liver has a long history, which was developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty. During the Tongzhi period of the Qing Dynasty

, Huixianju used the method of not thickening the soup to make and sell it. At that time, there was a popular saying in the capital that "fried the liver without thickening the soup - boil the heart and the lungs".

When eating fried liver, you should sip the small buns around the bowl.

In the Qing Dynasty, there were two types of producers and sellers of fried liver: Bunmian and Jiandiao.

Shoppers first recommend Huixianju outside the front door.

The fried liver produced by Beijing Tianxingju was awarded the first national Chinese famous snack title by the China Cuisine Association in December 1997.

Bean juice is a famous traditional snack in Beijing.

It has the characteristics of gray-green color, rich bean juice, sour and slightly sweet taste.

Douzhi is a liquid snack in winter and spring with a unique flavor in Beijing.

Especially old Beijingers have a special preference for it.

In the past, there were two types of bean juice sold: raw and cooked.

Those who sell raw food mostly use a hand-pushed wooden barrel cart to sell them together with sesame tofu; those who sell cooked food mostly use a tofu pot with a bean sauce pot on one end and burnt rings, twists and spicy pickles on the other end.

Enema is a unique snack in Beijing.

It is recorded in Liu Ruoyu's "Ming Palace History" of the Ming Dynasty.

The enema is pink in color, fresh and delicious, salty, spicy and crispy, with a unique flavor.

The enema made by Fuxingju in the reign of Emperor Guangxu of the Qing Dynasty was very famous. Shopkeeper Pu was known as "Enema Pu". Legend has it that the enema he made was loved by the Queen Mother of the West.

The enemas sold in major temple fairs are made from starch and red yeast rice.

It is said that the original enema was made by filling pig intestines with mung bean flour, gravy and red yeast rice. After steaming, the outer skin was white and the intestines were pink.

Later, because pig small intestines were not compatible with starch, they were rolled into intestine shapes with starch and steamed in a pot, but the name of enema was maintained.

I no longer use mung bean powder, and the color is not as good-looking as before.

The enema restaurant in old Beijing is the best at Juxianju on Chang'an Street.

Jiaohuan is a Beijing-style snack.

This product is dark yellow in color, shaped like a bracelet, crispy and crispy, and has a unique flavor.

Jiaohuan, a Beijing snack, is loved by men, women, old and young.

In old Beijing, people like to put burnt rings when eating sesame cakes, and they also like to put burnt rings when drinking bean juice.

Foul rings are an ancient food.