1. Taipei: Yuanyang Hot Pot. Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot ingredients back when he left to enjoy it again.

The most important thing about hot pot is the soup base. There are as many kinds of soup base as there are restaurants, but no one knows the ingredients and preparation method of the soup base.

Just like eating Sichuan food, the spiciness of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, you can choose.

What is different from other hot pots is that the indispensable ingredients are duck blood, as well as tofu, tripe, beef offal, chicken, etc.

Prices vary depending on the person, equivalent to RMB 100 to thousands of RMB.

2. Kaohsiung: Oyster Omelette Oyster is a specialty of Kaohsiung and is a type of shellfish.

First stir the oysters with string flour, then beat the eggs and fry them so that the eggs coat the oysters, like an egg pancake.

3. Tainan: Fried eel is a specialty of Tainan.

The condiments include sugar, salt, and Nine Kings. Although it is stir-fried, the fish can still remain delicious and have a slight sweetness.

4 Roast pork Roast pork includes roast goose, suckling pigeon, suckling pig, barbecued pork and some braised dishes.

Generally, they are marinated in a secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, and the taste is slightly sweet that Cantonese people love.

Sham Jing Roast Goose and Huatian Squab are among the "time-honored brands".

Cantonese people will bring suckling pigs with them when offering incense and worshiping gods during festivals and festivals. They also like to cut suckling pigs during movie scenes to bring good luck.

The braised dishes are relatively light, such as braised goose webs (wings), braised duck kidneys, etc.

5. Harbin: Demoli stewed live fish, Beijing’s Jiaohuan, honey twist, pea yellow, moxa wowo, fried liver and belly.

Crab shell yellow, Nanxiang steamed buns, and Shaoxing chicken porridge in Shanghai.

Tianjin's bacai, Goubuli steamed buns, Er'eryan fried cake, boiled small fish with pastry paste, Bangchui fruit, Guifaxiang cannabis flower, and spiced donkey meat.

Taiyuan's Castanopsis, knife-shaped noodles, pulled slices, etc.

Xi'an's beef and mutton steamed buns and Qianzhou pot helmets, Lanzhou's hand-pulled noodles and fried pot helmets.

Xinjiang’s roasted mutton, roasted naan, and pilaf.

Shandong pancakes.

Jiangsu's scallion oil fire-roasted buns, soup dumplings, sandwich buns, and crab roe shaomai.

Zhejiang’s butter cakes, Double Ninth Festival chestnut cakes, fresh meat dumplings, shrimp fried eel noodles, and purple rice eight-treasure rice.

Anhui's Laba porridge, Dajiujia, Huizhou cake, and bean curd rice.

Fujian's oyster cakes, hand-caught noodles, five-spice bound hooves, and tripod-side paste.

Taiwan’s Du Xiaoyue Danzi Noodles, Eel Noodles, and Golden Claw Rice Noodles.

Hainan’s Jian Dui and Bamboo Slip Rice.

Henan's jujube pot helmets, sugar caramel cakes, egg bags, blood tea, and chicken shred rolls.

Hubei's three fresh bean curds, Yunmeng fried fish noodles, hot dry noodles, and Dongpo pancakes.

Hunan's new rice, brain rolls, rice noodles, eight-treasure turtle and mutton soup, and fire palace stinky tofu.

Cantonese chicken cakes, preserved egg puff pastry, iced meat mille-feuille puff pastry, Cantonese moon cakes, puff pastry lotus paste buns, thorny buns, pink fruit, thin-skinned shrimp dumplings and porridge, jade rabbit dumplings, dry steamed crab roe shaomai, etc.

Guangxi's big meat brown rice noodles, Guilin horse meat rice noodles, fried mealworms.

Sichuan Egg Baked Cake, Long Chao Shou, Glass Shaomai, Dandan Noodles, Cold Shredded Chicken Noodles, Lai Rice Balls, Yibin Burning Noodles, Husband and Wife Pork Slices, Dengying Beef, and Xiaolong Steamed Beef.

Guizhou's Changwang noodles, silk dolls, Yelang noodles and fish, and lotus leaf glutinous rice cakes.

Yunnan braised beef, roasted bait cubes, bridge rice noodles, etc.

In addition, there are a large number of ethnic minority specialty foods, which greatly enrich the connotation of Chinese cooking culture.

Beijing's famous snack, bean juice, is made from mung beans through nine processes including screening, washing, soaking, grinding, pulping, fermentation, filtering, sedimentation and boiling.

The color is gray-green, the juice is rich and mellow, and the taste is sour and slightly sweet.

Suitable for hot food, the spicy pickled shreds produced in Zuojing are served with sesame pancakes and burnt rings.

It has a production history of more than a thousand years.

Xiaowotou is steamed from corn flour and soybean flour with sugar and sweet-scented osmanthus.

Golden in color, shaped like a pagoda, small and exquisite, sweet and delicate, more than 100 small steamed buns can be made from 500 grams of noodles.

Kidney bean rolls are made from kidney beans through five processes: grinding, boiling, pressing, stuffing, and cutting into sections.

The fillings include sesame candy filling, bean paste filling, or golden cake filling to make mandarin duck filling.

Melts in your mouth.

It had appeared among the people in the early Qing Dynasty and became an imperial dish in the late Qing Dynasty.

Minced pork biscuits are baked over hollow charcoal fire.

When eating, cut the biscuit into a small slit, take out the dough center, and put in the hot minced pork.

Crispy on the outside and tender on the inside, with a rich aroma.

Exploded tripe: Fresh sheep tripe or beef tripe is cut into strips or slices according to different parts, stir-fried in boiling water, and eaten with sesame paste, soy sauce, vinegar, chili oil, soybean curd soup, minced coriander, chopped green onion and other condiments.

Fresh, crisp and tender, with a mellow but not greasy taste.

Fried pimples can be meat or vegetarian.

After frying, the lumps will be dark yellow in color and paired with green vegetables, which are alternately yellow and green. They will taste soft but tough and have a mellow taste.

It has a production history of more than 60 years.

Donkey Rolling is a bean flour cake. In the past, when it was sold, fried dry soybean flour was cut and sprinkled on the cake, just like the loess thrown up by the donkey rolling on the spot, so it got its name.

It is divided into two types. One is to dip the steamed glutinous rice dough into fried soybean flour, roll it into pieces, roll it into bean filling, cut it into small pieces, and sprinkle it with white sugar to eat; the other is to mix brown sugar and cooked soybean flour.

Mix evenly, roll it into steamed yellow rice dough, cut into pieces and pour brown sugar water over it before eating.

Burnt rings are fried foods.

Pay attention to the proportion of the three seasonings of salt, alkali and alum when mixing the noodles, and control the oil temperature when frying until the color is dark yellow and shiny.

Shaomai: The skin of Beijing's Shaomai is as thin as paper, surrounded by wrinkled lace skin, the filling is tightly packed, and the laces are gathered together, like a flower.

In addition to pork, sea cucumber, and shrimp, the stuffing can also be made with crab meat siomai and jade siomai according to the seasons. It is generally made of pork, with cabbage, green leeks, fennel, pumpkin, green onions, and zucchini.

The most famous one is made by a restaurant in Dudu.

Imitation pea yellow peas are made by grinding, boiling, sugar-frying, coagulating and cutting into pieces.

Orange in color, delicate and sweet, refreshing and delicious.