No. This is the detailed recipe list

The first episode "Footsteps"

Ghee and honey porridge. Ghee and honey porridge has health care effects on the five internal organs of the human body. It is a tonic health porridge. If you experience any discomfort, you can eat ghee and honey porridge to regulate your body.

Leshan Douhua Leshan Douhua has a unique taste, melts in the mouth, clears away heat and detoxifies, and is suitable for all ages. It is favored by consumers.

Lantian Trouser Belt Noodles, one of the eight weirdos in Guanzhong, Shaanxi Province, are "noodles like trouser belts", commonly known as "biangbiang noodles". Authentic trouser belt noodles need to be rolled out with flour ground from Guanzhong wheat. The width of a noodle can be up to two or three inches, and the length is about 1 meter. When it is thick, it is about the same as a coin, and when it is thin, it is like a cicada's wing. One noodle usually uses up to 2 taels of flour, so for people with small appetites, one noodle is enough for a meal. The noodles are smooth, soft, and chewy. Whether topped with soy sauce or spicy oil, they taste very satisfying.

Shaanxi Saozi Noodles are said to be named after King Wen of the Western Zhou Dynasty. According to legend, King Wen of Zhou was raised by his brother and sister-in-law because his parents died early when he was young. Once, when King Wen of Zhou led his army on an expedition, he was hit by pouring rain and the wind chilled his bones. He took hundreds of medicines but saw no improvement and was bedridden for several days. After learning about it, the sister-in-law personally went out of the cupboard and rolled out a bowl of hot noodles for King Wen. King Wen was sweating profusely and full of energy. Later, he named it "Sister-in-law Noodles" in memory of her sister-in-law. Therefore, Saozi noodles are also called "Sister-in-law noodles" or "Shaozi noodles", and "Shaozi noodles" may be derived from the homophonic transformation.

Stewed jumping fish, also known as braised jumping fish, is a famous dish in Yuhuan, Taizhou, Zhejiang. The jumping fish, also known as the mudskipper, is a unique product of the tidal flats, commonly known as the flower jumping fish, also known as the jumping fish, large mudskipper, and "Laowu" in Wenzhou dialect. Belongs to mudskipper fish feed. It is a small fish that is abundant in the tidal flats along the coasts of Zhejiang, Fujian, Guangdong, Hainan and Taiwan in southern my country. It has a mellow flavor, tender and fresh fish meat, and has the effect of nourishing and beautifying the skin.

Fangxian shiitake mushrooms are stuffed with wild small flower mushrooms in Fangxian County, Hubei Province, and stuffed with traps. Fragrant aroma, smooth taste and unique flavor. Agricultural products with geographical indications. For a long time, Fangxian Shiitake Mushrooms have been world-famous for their delicious fragrance and delicious taste. They are an indispensable accompaniment to famous Chinese and foreign dishes. They are dubbed by nutritionists as the "Star of Mushrooms", "The King of Mushrooms" and "The Best of Vegetarian Dishes". ", "treasure house of nutritional elements" and other reputations. As far away as California, there is a Chinese restaurant attracting diners with the sign "China Fangxian Mushroom".

Shandong Pancakes Shandong Pancakes are very thin and made from whole grains. They are common people's food - rolled with green onions, vegetables, meat or delicacies, you can eat them with relish. Shandong pancakes, Han nationality specialty pasta. Originating from Linyi, Tai'an, Zaozhuang, Jining and other areas in southern and southwestern Shandong, it belongs to Shandong cuisine. There are many legends invented by Zhuge Liang or Meng Jiangnu.

Guangdong Chaozhou spring rolls are rectangular in shape, golden and beautiful, crispy on the outside and tender on the inside, with a rich and fragrant flavor, and are praised by people. The skin is crispy and the filling is salty.

Stewed rice flower fish with fish sauce is a delicious snack in a Miao village in Guizhou. The fish sauce is marinated with fresh chili peppers and rockfish from the river bottom, while the rice flower fish is made by air-drying the fish on rice and adding glutinous rice. Fish sauce and rice flower fish are stewed, one bite of fish and one bite of rice. The meat of rice flower fish is tender and fragrant, suitable for making soup.

The so-called radish rice in Quanzhou, Fujian Province is rice cooked with diced radish. It is said that this way of eating was to save food; now this way of eating can be regarded as a healthy meal.

Episode 2 "Heart Biography"

Beef pot stickers are a fried stuffed food, usually in the shape of dumplings. Beef pot stickers are one of the eight specialties of Jinling. They are stuffed with beef. After being wrapped into dumplings with dough, they are fried in oil until golden brown and then served on a plate. This salty snack is tender on the top and crispy on the bottom. The beef filling is delicious and has a unique taste.

Twice-cooked pork is a traditional pork dish among the eight major Sichuan cuisines in China. It is also called braised pork in western Sichuan. Every household in Sichuan can make it. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must come to mind.

The common name of Huizhou stinky tofu is "Da Da Stinky". It was created by Wang Zhihe during the Kangxi period of the Qing Dynasty. Emperor Kangxi was full of praise after tasting it, and specially wrote the word "Qingfang" in his handwriting to Wang Zhihe. From then on, Its reputation is as high as that of Shaoxing's Shouqianzhang and Anhui's Huainan's Shouxianggan. It is well-known at home and abroad. It has a combined color of gray, blue and black on the surface, and is as white as jade on the inside. It smells stinky. It is fragrant and has a unique flavor when eaten. Due to the complicated production process of Dadaibi, this snack can only be eaten by tourists who come to Huangshan. Dadaibi can be found at many food stalls in Huangshan City. You can eat it.

The famous Sichuan dish with garlic paste and white meat was once popular and praised by people. This dish requires careful selection of ingredients, appropriate heat, good knife skills, fragrant condiments, and is eaten hot. Mix it with chopsticks, and with the heat, the aroma of soy sauce, chili oil and garlic will hit your nose, which will whet your appetite.

Suzhou Tou Soup Noodle Shop. The first batch of noodles was cooked with the fresh water that had just been opened one day.

Many people who have eaten noodles in Suzhou remember this scene: imitation celadon soup bowls, various wooden clips with table numbers on the square table, a few green cabbage heads in the first soup noodles, with sesame oil and chives floating on the surface. . Many Suzhou residents of the older generation have the impression that in the past, you could have a bowl of authentic tou noodle soup at Songhelou for just a few cents. Even if it is a bowl of Yangchun noodles, because the noodles absorb the fresh soup made from the meat bones, just eating the noodles is enough to feel the rich flavor.

In the past long years, fern root glutinous rice cake has been a supplementary food for many mountain people and Yao compatriots to satisfy their hunger. With the improvement of people's living standards, it has now become an original ecological green delicacy[9].

Wuhan Hot Dry Noodles are a unique snack in Wuhan City. Originally a local specialty delicacy in Wuhan, it is very popular in many places in Hubei. As the population of Hubei people increases in other provinces and cities, Wuhan hot dry noodles can also be found in many places, and it is one of the noodles that many people like.

Hanzhong dough is known as the first of the "four wonders" of Shaanxi Hanzhong snacks. Generally, rice is soaked in water, then made into rice paste, steamed in a basket into a thin pancake, and served in a steamer. Heat and apply rapeseed oil and cut into strips (wider when served hot, thinner when served cold), add refined salt, rice vinegar, soy sauce, minced garlic and chili oil and other condiments. Locally, it is generally eaten while hot and mixed well (i.e. hot Dough), can also be eaten cold. The side dishes are mostly shredded radish, bean sprouts, spinach, etc. The taste is soft and glutinous, slightly spicy and salty, sour and delicious.

Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to a kind of noodles without any ingredients and only soup. They are common in Shanghai, China. There are generally no restrictions on the noodles used to cook this kind of noodles. They can be as thin as longxu noodles or as thick as wide noodles. The name of Yangchun noodles originated from the nickname "Little Yangchun" in the tenth month of the lunar calendar. It is said that because the price of this kind of noodles is ten cents a bowl, it is known as Yangchun noodles. One theory is that there are eggs and garlic sprouts. The eggs represent the sun and the garlic sprouts represent spring, so they are called Yangchun noodles.

Crab Roe Shaomai Crab Roe Shaomai is a Fujian snack that is nutritious and refreshing. The preparation method is simple and feasible. It can be used in elegant restaurants such as hotels or as a home-cooked snack for breakfast.

Jujube mud pulled cake is a winter and spring cake snack in Suzhou, Jiangsu and other places. It is a very typical Soviet-style pastry. In the past, a lot of glutinous rice flour and water were used to make this cake. The prepared cake was placed in a bowl and used to pick up and pull it open with chopsticks when eating, hence the name La Gao. Later, the production method was improved, the amount of water was reduced, and it was cut into pieces and put into pots. The shape was beautiful and the flavor was particularly good.

The Chuan Dian’s exquisite selection of materials, exquisite production, excellent taste, and artistic packaging can be said to be the highlight of Suzhou dim sum[10].

Oyster omelette is a local specialty snack in Chaoshan, Guangdong Province. It is called oyster omelette in Taiwan Province. Foreigners always have to try this delicacy when visiting Chaoshan. In small markets in urban and rural areas of Chaoshan, there are often small shops or vendors setting up stalls like this. This kind of oyster bake is made by dissolving sweet potato powder in water, mixing with scallions, frying it on a flat-bottomed iron pan, adding oysters, adding egg drop, and eating it with fish sauce.

Episode 3 "Season"

Stewed fish in iron pot with pancakes

Stewed chicken with dried bamboo shoots

Stir-fried shredded pork with bamboo shoots

Braised spring bamboo shoots in oil

Multi-flavored dried bamboo shoots

Steamed bacon with yellow clay pork

Stir-fried bacon with artemisia and artemisia

Chinese toon Spread eggs

Toon mixed with tofu

Nine-layered skin

Stir-fried green clams with perilla

Boiled dried flying fish

Pluck rice with raisins

Shrimp noodles

Wild goose mushroom in ginger sauce The wild goose mushroom in Liyang, Jiangsu Province has been regarded as a delicacy by gourmets of all ages. Fry the chili until fragrant and add young ginger slices to bring out the freshness of the wild goose mushroom.

Osmanthus glutinous rice lotus root, also known as honey glutinous rice lotus root, is one of the traditional dishes of the Han people in the Jiangnan region. The glutinous rice is poured into the lotus root, carefully prepared with osmanthus sauce and red dates. It is a traditional dish in the Jiangnan region. Zhongdao is a unique Chinese dessert that enjoys a reputation for its sweetness, crispness and rich osmanthus aroma. Hangzhou's sweet-scented osmanthus glutinous rice lotus root is soft and sweet, and the lotus root from West Lake is the best among lotus roots. The equally famous Nanjing osmanthus honey-juice lotus root is known as Jinling together with "osmanthus-sugar taro seedlings, plum blossom cake, and red bean wine-stuffed dumplings." The four most humane street snacks in Nanjing.

Chestnut roast chicken is a dish found in Northeastern, Sichuan, Hunan and other cuisines. The main ingredients are bone-in chicken and chestnut meat. The characteristics of this dish are to nourish the spleen and stomach, strengthen muscles and bones, and stop diarrhea. It can be eaten by the general population, but it is more suitable for the elderly, sick and infirm people.

Old Duck Wild Goose Mushroom "Yan Lai Mushroom" is also known as the delicious "pine milk mushroom", "pine tree mushroom", "pine mushroom", and "wild goose mushroom". This fungus is a specialty of Songzi Mountain Area , famous in Hunan and Hubei, is a common ingredient in delicacies. The mushroom is called "pine milk mushroom", commonly known as wild goose mushroom. Because it is produced in pine forest land, it is also called pine mushroom.

Episode 4 "Homestyle"

The origin of Tianmen Steamed Vegetables, according to research, has a history of nearly 4,600 years, and can be traced back to the Shijiahe Cultural Period. Passed down from generation to generation for thousands of years, Tianmen steamed cuisine has been ranked among the representative varieties of Hubei cuisine with its rich historical and cultural heritage, unique flavor and exquisite skills. It has rich dishes, many techniques and unique tastes. Guangdong, unique in the country. Tianmen steaming techniques can be summarized as Tianmen Nine Steamings, which are: powder steaming, clear steaming, gun steaming, button steaming, wrapped steaming, stuffed steaming, pattern steaming, sealed steaming, and dry steaming.

Sichuan kimchi, a Han specialty dish, belongs to Sichuan cuisine.

Sichuan kimchi is also called pickled cabbage. It tastes salty and sour, has a crispy texture, is bright in color, and has a tangy aroma. It is appetizing and refreshing, sobers up alcohol and relieves tiredness. It is suitable for all ages. It can be made all year round, but the climate and environment are very particular when making it. It is a must-have at home. Side dishes are a well-known side dish in Sichuan, China. Sichuan pickles can be divided according to their uses: seasonings and side dishes.

Episode 5 "Encounter"

Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, is a traditional Chinese way of eating that originated on the banks of the Jialing River in Chongqing in the late Ming and early Qing dynasties. The extensive catering style of boat trackers at Chaotianmen and other docks mainly uses beef tripe, pig throat, duck intestines, beef blood, etc.

Xinjiang Big Plate Chicken originated in the early 1990s. It is mainly made of chicken and potato chunks and cooked with leather noodles. Xinjiang chicken is brightly colored, with smooth and spicy chicken and soft, sweet potatoes. It is spicy and fragrant, thick and thin, and is economical and affordable. It is a popular dish for family and friends gatherings.

Shantou Beef Balls Beef balls are the most famous snack in Chaoshan, Guangdong Province and have a history of nearly a hundred years. Beef balls can be divided into two types: beef balls and beef tendon balls. The beef balls are relatively tender in texture and have a tender texture. Beef tendon balls add some tender tendons to the beef, which adds a bit of chewiness to the taste. It is said that good beef balls can jump high when thrown on the ground. In the past, beef balls were all hand-made, which may allow for this performance. Since they were all manually operated, the cost was higher than that of machine-made ones.

Taiwanese beef noodles are a Taiwanese delicacy that can be found in the streets and alleys of Taiwan. The main ingredients of Taiwanese beef noodles are yellow beef, with shank meat, rib meat, and beef tendons as the main ingredients. They also use imported meats such as New Zealand beef, American boneless short ribs, and Australian beef. Taiwanese beef noodles are a special diet invented by veterans who crossed the sea to Taiwan because they missed their hometown. "Taking a closer look, beef noodles can be said to have brought together the essence of Chinese cuisine, such as the braised sauce of Shanghai cuisine, the soup of Cantonese cuisine, and the spicy flavor of Sichuan cuisine.

Episode 6 "Secret Realm"< /p>

Huazi fish, also known as Vacheronian fish, belongs to the genus Yaro, and is commonly known as slide fish, slippery fish, and white fish. It has thin lips, no horny edges, and no beards. The eyes are medium-large and have lateral lines. Complete, slightly bent ventrally, extending back to the middle axis of the caudal peduncle. The dorsal fin has no hard spines. It is distributed in various water systems in the Heilongjiang River Basin, especially in the lower reaches of the Yellow River, Luanhe River, Daihai, and Dalinuoer. The lake also produces this fish, in small quantities, and is also distributed in the upper reaches of Heilongjiang in Russia.

Sand crab juice is one of the famous specialties in Beihai, Guangxi, and is very popular among locals.

Wild leek. Flower sauce and wild leek flower sauce have a sweet plant aroma, which makes the tongue feel the spicy stimulation in the freshness, whetting the appetite. After being broken and mixed into sauce, it can polish up the original tasteless food. It is a good choice for grassland. It is a must-have meal.

It is said that hand-caught mutton has a history of nearly a thousand years. It was originally named after being eaten with hands. There are three ways to eat it, that is, eat it hot (slice it and steam it in a cage for hot dipping). Sanhe oil), eaten cold (sliced ??and dipped in refined salt), fried (heated in a pan and eaten while frying). It is characterized by delicious meat, not greasy, not sour, and full of color and aroma. >Yangtaocha is one of the traditional meals in northern Shaanxi, Shanxi, Shanxi, and Longdong, Gansu. In some places, it is called "Yangtao Bula" and "Yangtao Kule", and the surrounding areas are also called "Cai Ge Da". Cazha is a kind of vegetable. Potatoes are actually potatoes. Càcha is a tool used to grate potato shreds. It is made with potatoes as the main ingredient and a little white flour. It is deeply loved by people in northern Shaanxi. Tsa Tsa originated from a difficult period, with years of famine. The hungry people in northern Shaanxi focused on the potatoes that were abundant in this land, so potato Tsa Tsa was created.

Steamed grouper Cantonese cuisine and Zhejiang cuisine. One of the dishes. Grouper has white meat and is as delicious as chicken, so it is also called "chicken fish". It is comparable to the famous freshwater mandarin fish. It is mostly produced in the coastal area of ????east of Zhoushan. Maintain the nutrition of grouper to the maximum extent.

The fruiting body of the fungus Alcyonidae is one of the treasures among edible fungi. Fresh, sweet and crispy. Contains essential amino acids, protein, fat, various vitamins, calcium, phosphorus, riboflavic acid and other substances. It can be eaten as a single dish or mixed with vegetables. Mixed with fish and various delicacies, it can be stir-fried, fried, pickled, pan-fried, mixed, braised, grilled, braised, steamed or made into soup. Its taste is very fresh, and it is the best among the mushrooms in the southwestern and southeastern provinces. and produced in some areas of Taiwan.

Episode 7 "Three Meals"

Tuotuorou is called "black color feet" in Yi language, which means pieces of pork. The weight of the meat is about two to three ounces, and it is in the shape of a lump, hence the name. It is the main form of cooking meat of the Yi people in Diqing. They chop the pork, lamb, or beef and cook it in hot water without adding any condiments, including Salt; when the meat is cooked, pick it up and sprinkle with garlic water, salt and peppercorns before eating. You need to use both hands to hold the meat when eating. Its taste is very delicious, because it should not be stewed when boiled, but depends on the "heat". Once the "heat" is reached, it will be cooked. If the "heat" is not enough, the meat will be raw, and if the "heat" is slightly higher, the meat will be tough. Therefore, most people will not Do. And it should be eaten while hot; therefore, it is not easy to make this dish under normal circumstances. To be willing to taste Tuo Tuo meat, firstly, you must meet the Yi people's festive festivals such as the Torch Festival (June 24th in the lunar calendar) or when doing business; secondly, you must order it at a hotel restaurant.

Cantonese shrimp dumplings are a traditional Han snack in Guangdong Province and belong to Cantonese cuisine.

It is a special snack that is very familiar to Cantonese people. It is one of the must-have pastry dishes in the morning and evening tea markets in Lingnan area. The skin of shrimp dumplings is soft, white in color, crystal clear, soft, tough and refreshing. The fillings inside the dumplings are vaguely visible; the fillings are Delicious, exquisite in shape, fresh and mellow in taste, it is called the "three wonders" by colleagues from other provinces.

Artemisia cake is also called wormwood cake. It is a Han specialty snack popular in the Jianghuai and Jiangnan areas of Anhui (Lu'an, Tongcheng, Anqing, Hanshan, Xuancheng, Nanling, etc.). It is mainly made of artemisia, rice noodles and bacon as raw materials. It has a crispy texture, fresh flavor and beautiful color. With the socio-economic development and population mobility, many Shucheng and Huoshan people settled in Hefei. Hefei, the capital of Anhui Province, was also affected by this. Artemisia seed cake has also been passed down in Hefei. In the Huoshan and Shucheng areas in the hinterland of the Dabie Mountains, it is said that eating mugwort cakes on the third day of the third lunar month every year can bring "Bahun".

Steamed Fish Head with Chopped Pepper Fish Head with Chopped Pepper is a traditional Han Chinese dish from Xiangtan, Hunan and the border area of ??Hunan and Jiangxi. It belongs to Hunan cuisine. Combining the "freshness" of the fish head and the "spiciness" of the chopped chili pepper, it has a unique flavor. It is particularly pointed out that the oil used in this dish is camellia oil. The fish head with chopped pepper in Xiangtan, Hunan can be eaten in restaurants and hotels of all sizes in the streets and alleys.

Hairy crab Hairy crab is an economic crab, also known as river crab, hairy crab, clear water crab, hairy crab or crab. It is a famous delicacy in China. Its chelicerae are used for feeding and fighting enemies. The inner and outer edges of the palms are densely covered with hairs, hence the name mitten crab. Omnivorous animals such as fish, shrimp, snails, clams, worms, earthworms, insects and their larvae can be used as animal feed for hairy crabs. China is widely distributed in lakes along the north and south coasts, among which the Yangtze River system has the largest yield and the most delicious taste. The Chinese mitten crab from Yangcheng Lake is the most famous because of its better water quality and excellent crab quality.