Changsha, Hunan, whether you want to explore the history of celebrities or eat, drink and be merry, here can satisfy you, so that you can have fun. Recommended stinky tofu. The story of Xi 'an may have been buried in this bustling city. The remains of the ancient city and the beautiful food have been here once and I want to come again. Recommend Chinese hamburger. Beijing shows a solemn and dignified side, but it doesn't lose the flavor of life. Although it is the capital, the food here is very grounded. Recommend Beijing roast duck.
Chengdu's hotpot culture comes from Chongqing, but it is more fragrant and fresh than Chongqing's hotpot, and its spicy taste is also moderate. Sichuanese are more interested in spicy, and pay attention to being rigid outside but soft inside, while spicy is rigid but not soft, while soft is fragrant but not soft. The so-called rigid and soft are equally important, and there are rigid and soft, spicy and fragrant, spicy and fragrant, and spicy and fragrant. At the same time, there is a hemp flavor. When the three flavors are mixed, they are memorable.
In addition to hot pot, there are of course other delicacies: sweet water noodles, Dandan Noodles, North Sichuan bean jelly, dragon hand-copied, hot and sour bean curd, Mapo bean curd, husband and wife lung slices, and dervish chicken ...
Spicy powder is a traditional snack widely circulated in rural Chongqing, which has long been loved by people because of its low price and good quality. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli.
Because the hot and sour powder made of dry powder strips is relatively simple and convenient, the production method of "dry powder" is mostly used in China. Among them, Haoyoulai Hot and Sour Powder in Bayi Road Haochi Street is the most famous.