1. Taipei: Many Hong Kong artists are crazy about Yuanyang Hot Pot. It is said that Aaron Kwok packed the hot pot 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 111 to thousands of yuan. 2. Kaohsiung: Fried oysters are a specialty 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: a specialty of Tainan, fried eel. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious and slightly sweet. Roast meat roast meat includes roast goose, squab, 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 will bring suckling pigs when they worship the gods on holidays, and the film also likes 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

inby and honey twist in Beijing, with pea yellow, Aiwowo and fried liver. Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge. Tianjin's Yiba cuisine, Goubuli steamed stuffed bun, Erduoyan fried cake, sticky boiled fish, fruit with a wooden stick, Guifaxiang big twist and spiced donkey meat. Taiyuan's shackles, Daoxiao Noodles, and films. Beef and mutton in soup in Xi 'an, Guo Kui in Ganzhou, Lamian Noodles and Guo Kui in Lanzhou. Roasted mutton, roasted naan and pilaf in Xinjiang. Pancakes in Shandong. Steamed dumplings with scallion oil, soup dumplings, diced buns and crab roe in Jiangsu. Zhejiang shortbread, Chongyang chestnut cake, fresh meat palm, shrimp fried eel noodles, purple rice eight-treasure rice. Laba porridge, rescue, Huizhou cake and bean skin rice in Anhui. Fujian's oyster cakes, hand-grabbed noodles, spiced hooves, and diced paste. Taiwan Province's Duxiaoyue Danzai noodles, eel noodles and golden claw rice noodles. Fried piles and bamboo rice in Hainan. Henan jujube pot helmet, sugar cake, egg bag, blood tea, shredded chicken roll. Three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles and Dongpo cake in Hubei. Hunan's new rice, brain rolls, rice noodles, sweet turtle mutton soup, Huogong stinky tofu. Guangdong's chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong's moon cakes, crispy lotus buns, prickly stuffed buns, pink fruits, thin-skinned shrimp dumplings and the first porridge, yutu dumplings, dry steamed crab roe steamed dumplings, etc. Guangxi brown meat, Guilin horse meat rice noodles, fried rice worms. Sichuan's egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Dengying beef, steamed beef with steamed flour. Guizhou's changwang noodles, silk dolls, Yelang noodles fish, and lotus leaves. Yunnan's braised beef, bait blocks, crossing the bridge rice noodles, etc. In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture. Bean juice mung bean, a famous snack in Beijing, is made by nine processes, including screening, elutriation, soaking, grinding, pulping, fermentation, powder filtration, precipitation and boiling. The color is gray-green, the juice is strong and mellow, and it tastes sour and slightly sweet. It is advisable to eat hot food. Sliced spicy pickles produced in Zuojing are served with sesame seed cake and inby. It has a production history of more than a thousand years. Steamed with corn flour, yellow bean, sugar and sweet osmanthus. Golden color, shaped like a pagoda, small and exquisite, sweet and delicate, 511 grams of noodles can make more than 111 steamed buns. Kidney bean rolls are made of kidney beans through five processes: grinding, boiling, plastering, stuffing rolling and cutting. There are sesame sugar stuffing, bean paste stuffing or mandarin duck stuffing with golden cake. Melt at the entrance. In the early Qing dynasty, it appeared among the people, and in the late Qing dynasty, it became a royal meal. Minced meat biscuits are baked with hollow charcoal fire. When eating, cut the sesame seed cake into a small mouth, take out the noodle center, and put in the hot minced pork. Crispy outside and tender inside, with strong fragrance. Cut the fresh lamb belly or beef belly into strips or slices according to different parts, fry it with boiling water, and dip it in sesame sauce, soy sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. Fresh and crisp, mellow but not greasy. Stir-fried bumps can be meat. After frying, the color of the pimple is dark yellow, with green vegetables, yellow and green, soft and tenacious, and mellow. It has a production history of more than 61 years. Rolling on a donkey is bean flour cake. When it was sold in the past, the fried dried yellow bean was sprinkled on the cake, just like the loess raised when the donkey rolled on the spot, hence the name. There are two kinds, one is to dip the steamed glutinous rice dough in the fried soybean powder, roll it into pieces, roll it into bean stuffing, cut it into small pieces, and sprinkle sugar for eating; The other is to mix brown sugar with cooked yellow bean, roll it in steamed yellow rice dough, cut into pieces and pour brown sugar water for eating. Inby is fried food. Pay attention to the proportion of salt, alkali and alum when kneading dough, and control the oil temperature when frying until the color is dark yellow and shiny. Steamed dumplings in Beijing, steamed dumplings is as thin as paper, surrounded by wrinkled lace skin, and the stuffing is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, the stuffing is made of crab meat steamed dumplings and emerald steamed dumplings with seasonal changes. Generally, pork is the main ingredient, and it is made with Chinese cabbage, leek, fennel, pumpkin, green onion and zucchini. It is made by a restaurant in the capital. Imitation pea yellow peas are made by grinding, boiling, sugar frying, coagulation and dicing. Orange color, delicate and sweet, cool and palatable. It was originally made for the Qing palace dining room. Aiwowo glutinous rice is soaked thoroughly, steamed, mashed, air-cooled, divided, and filled with sesame seeds, walnuts, melon seeds, green plums, golden cakes, sugar and other fillings. Soft and flexible, crisp and sweet, cool and palatable. It was made in the Yuan Dynasty.

steamed dumplings ninghua Hakka traditional snacks. The preparation method is: boil taro, peel it, mash it into paste, mix it with sweet potato powder, knead it repeatedly, cut it into small round balls, defend it into round skins, then use onion, bamboo shoots, fragrant shavings, diced lean meat and radish as stuffing, wrap it into a round cone, put it in a steamer for about 21 minutes, take it out and put it on a plate, sprinkle with sesame oil and soy sauce, and eat it while it is hot. Its preparation method: Crush tofu, add diced onion, lean meat, water chestnut, winter bamboo shoots and other raw materials, knead into small balls, roll them in dry land 343 powder, add water to boil, add seasoning, cook them, and eat them together with soup. It is characterized by smoothness, looseness, crispness and freshness. Traditionally, Hakka people say that they can live easily after eating "pine pills". Therefore, on the day of "beginning of spring", every family eats "pine pills" in the festive atmosphere of welcoming the spring, hoping that the new year will be relaxed and comfortable. Jiucai Bao Ninghua County Hakka traditional snacks. The practice is: use high-quality rice to grind the pulp, stir it in a hot pot, boil it into a paste, and take it out of the pot for later use. Cut the first leek, bacon, fragrant shavings, winter bamboo shoots, shrimps and other raw materials into stuffing, knead the rice balls into bag stuffing, steam them in a cage, then put them on a plate and eat them while they are hot. Features: fragrant, fresh and smooth, unforgettable. Raw fish, also known as sashimi, is a traditional dish in Ninghua. A live grass carp weighing 3-4 kg is limited to one tail. The scales, skins and internal organs are quickly removed, and then the thorns are removed. Then it is cut into thin slices, sprinkled with sesame oil, and then dipped in soy sauce and mustard. The fish is fresh, crisp and refreshing, and it is a famous dish for drinking. The main course of a large roll of Ninghua Hakka traditional banquet. The method is: mash tofu, add diced radish, lean meat, bamboo shoots and other raw materials, add appropriate amount of sweet potato powder, steam it in a cage, cut it into pieces and put it on a plate, then pour soy sauce, sesame oil and sprinkle with a little chopped green onion. Its taste is delicious. Bi Yu Juan Tai Ning traditional snacks. Commonly known as leek. The method is to use rice and leek as raw materials, grind them into slurry, then bake them into thin cakes, then add fragrant shavings, shredded fresh bamboo shoots, shredded pork and Chili powder to the stuffing, fry them into a tube, eat them while they are hot, and they are soft and lubricated, with good color, flavor and taste. Assorted oil cakes, Taining snacks. The method is simple: mainly rice, with a little soybean, ground, poured a little rice paste with a small iron spoon, added stuffing, covered with a little rice paste, fried into a flat oil cake in an oil pan, and ate it while it was hot. Heart-sinking steamed bread Taining folk snacks. Production method: steam soaked glutinous rice, pour it into a wooden trough, add brown sugar, a little tea oil, spiced powder and other condiments, then stir well with a wooden stick, roll it into fist-sized granules, and wrap it with a thin layer of silver made of japonica rice. Wujian japonica rice is a unique folk snack of Taining She nationality. Its practice is interesting: use "black bamboo" branches and leaves to burn into charcoal ash, and take alkaline water for use. Soak the soaked japonica rice in boiling water, steam it in rice cooker, pour it into the main stone mortar and beat it repeatedly. At the same time, add a little black bamboo ash and alkaline water to make small pellets, then steam and beat them again. After three times of steaming and three times of beating, the dumplings are soft and smooth. Its characteristics: the color is yellow and transparent, the softness is tough, smooth but not sticky, and the taste is alkaline. Zhuangyuan cake Taining flavor snacks. Method: Soak and steam the first-class glutinous rice, pour it into a stone mortar, beat it into a cake, roll it into a ball the size of a ping-pong, put it into the ingredients made of fried soybeans, peanuts and sesame seeds, and grind it into powder (sugar is added to the ingredient powder), and add chive lard. Its characteristics: light yellow, sweet, soft and tough. Add a little salt and a proper amount of warm water to the eggs, break them up repeatedly with chopsticks, then tie one end of the pig intestines tightly with thread, pour the eggs from the other end, and tie them firmly with thread when they are full. After that, hold the thread at one end of the egg sausage, put it in the water of about 51 degrees in the pot and swing it. When the water boils, immediately take out the egg sausage and cut it into small pieces half an inch long for later use. When cooking the soup, put the sausage into it, add spices such as fragrant rice and red rice, add a little monosodium glutamate, salt, chopped green onion, etc., and cook until the two ends of the egg sausage are grinded. It is a light and refreshing dish for the banquet. Taro buns are traditional folk snacks in Sanming area. The taro is soft, smooth and fragrant, and the main raw materials are taro and cassava flour. After washing, the taro is cooked in a pot, peeled, and kneaded with cassava flour until it is soft and hard, so as not to touch hands, so as to make a taro package, which is covered with cooked stuffing made of lean meat, fragrant shavings, dried shrimps, soy sauce, spiced powder, etc., boiled in boiling water until it swells and floats on the water surface, and then cooked. It can be eaten by dipping in seasonings such as soy sauce, wine, lard, monosodium glutamate and chopped green onion. Zhi Ma Xian Bing is a special snack in Sanming area. Method: Add a little salt and monosodium glutamate to flour, knead it with water, and make it into a round cake with stuffing (lean meat, leek and dried shrimp), and sprinkle sesame seeds on one side of the cake for compaction. Then put the charcoal fire in the iron cage into the jar, take it out immediately after baking the jar wall, firmly stick the sesame-free side of the cake on the upper part of the inner wall of the jar in turn, sprinkle it with a little water, and tightly cover the jar mouth to make the cake cooked. After opening the lid, put the iron fire cage into the jar to make the cake crisp and fragrant with sesame seeds, take out the fire cage and shovel the cake with a shovel. Sesame salty cake is crispy and delicious, and has the advantages of flesh color and scone, which is a good point for travel. During the Spring Festival, people eat rice cakes and rice cakes in urban and rural areas, noodles in Chengguan, dried noodles in rural areas, taro buns in Yuanxiao Festival and spring rolls in beginning of spring. Qingming eats Qingming fruit; On the fourth day of the lunar calendar, there are two kinds of cakes, sweet and salty; Every household in long summer eats fruits; Eat zongzi, pepper cakes and lotus leaf buns during the Dragon Boat Festival; In addition to eating moon cakes and gingko cakes, the Mid-Autumn Festival also eats taro buns. Beginning of winter eats pig's feet and Ciba, which is called winter tonic. Kejia Leicha Ninghua Hakka special drink. Method: Put the self-made tea leaves (leaves of Dioscorea opposita Thunb. or big tea leaves), herbal medicines and tea oil into a grinding bowl, grind them to pieces, then pour in cooked mung beans (or red beans), pig intestines, peanuts, fried rice, vermicelli and dried vermicelli, and then eat them. Leicha is delicious, which can not only quench thirst, but also satisfy hunger, and has the effects of expelling wind and removing dampness, clearing away heat and detoxifying. Method of making Lelei tea: use tea leaves, sesame seeds, peanuts, orange peel, cinnamon, etc. to grind into powder, then add cold boiled water to make slurry, and then pour it into boiled water. It is a good drink for musicians to pay customers with tea instead of wine. It has the effects of relieving summer heat, quenching thirst and promoting fluid production, and expelling fatigue. It is a famous folk dish in Sanming area. The way to do this is to cut open the breast of the washed duck after slaughter, flatten the whole duck with two bamboo sticks, and smear a little salt on the duck. Put a handful of rice bran in the bottom of the dry iron pot, put it on a wire mesh plate or iron frame, lay the duck flat on it with its back down, seal the pot cover, and start a fire and water, so that the rice bran burns and smokes and fumigates the whole duck. When the gas emitted from the side pot turns from white to yellow, and the bottom tip of the pot in the kitchen is grayish white, the pot can be taken out. At this time, the duck is yellow and shiny, and can be cut into pieces, fried with garlic, etc., and its taste is fragrant and fresh, which is one of the "eight dry things in western Fujian". Catch autumn voles, peel them, remove their bellies, smoke them red with rice bran, and stir-fry them with meat, bamboo shoots and ginger. Their fragrance is strong, their taste is delicious, and they have the function of tonifying the kidney. Shayang salted duck is famous in Shaxian county. Shayang dried salted duck processing began in the Song Dynasty, with unique flavor and long-standing reputation. Shayang salted duck is made of exquisite materials, which is refined by traditional technology and modern technology. In recent years, it has been awarded the title of "Best-selling Product Gold Award" in Fujian Province and Shanghai Mingyou Xinte Agricultural Products Fair. It has various flavors (clear fragrance, spicy flavor and smoked flavor) and different packaging, which can be purchased by consumers. Duck and Youxi famous dish. Clever production, after the duck is slaughtered, it is placed in the chest and belly, sealed in a pot filled with tea and rice, and baked on low fire. The duck is yellow in tooth, shiny and fragrant, and has a unique flavor. Inby, honey twist, pea yellow, Aiwowo, fried liver.

(1) Shandong cuisine: Shandong cuisine is Shandong cuisine, which consists of Jinan, Jiaodong and Confucius cuisine. Jinan cuisine pays special attention to soup making. There are strict regulations on the use and cooking of clear soup and milk soup. The dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated in Fushan, Yantai and Qingdao, and is good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Confucian cuisine is a concrete embodiment of "never tired of eating fine food, never tired of eating fine food", and its wide range of materials and rich banquet are comparable to those of imperial meals moved to imperial palaces in the past. Shandong cuisine is very heavily seasoned, pure and mellow, with few complex synthetic flavors. It tries its best to reflect the original taste of raw materials. Another feature is that there are many kinds of pasta. Wheat, corn, sweet potato, yellow bean, sorghum and millet can all be made into pasta with different flavors, making it a famous feast. Shandong famous flavor dishes include fried scorpion, Dezhou boneless braised chicken, abalone grilled in original shell, Jiuzhuan large intestine, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: The flavor includes the characteristics of Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of flavors and subtle changes. Pepper, pepper, pepper, bean paste and so on are the main condiments. In different proportions, they are spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fishy and strange, all of which are thick and mellow, with a special flavor of "one dish in a row" and "all kinds of dishes are delicious" Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with flour, Mapo tofu, beef hotpot with beef tripe, husband and wife lung slices, beef with lamp shadow, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. (3) Cantonese cuisine: Cantonese cuisine, which is developed from the special dishes in Guangzhou, Chaozhou and Dongjiang, is a late-starting cuisine, but it has a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are mainly based on Cantonese cuisine. Guangdong cuisine, which has its own unique flavor, absorbs the strengths of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with well-chosen materials and diverse varieties. It is also compatible with many western dishes and pays attention to the momentum and grade of the dishes. Chaozhou belongs to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, and is good at cooking marine dishes and sweets, with a mellow taste, among which soup dishes are the most distinctive. Dongjiang cuisine is also called Hakka cuisine, and Hakka cuisine is