A must-eat dish in all major cities in China: Wuxi: Meat bones Wuxi beggar chicken is no longer eaten, and meat bones are very popular. People in Wuxi like to eat sour and sweet things. The taste of meat and bones will make people think of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sweet and sour, and even the bones are crisp enough to bite. Several years ago, meat and bones were packed in vacuum, and people in railway stations often carried them to the car in eight or ten boxes. Nanjing: stir-fried dried Artemisia argyi
Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically: Now this duck is getting fatter and fatter. When foreigners come to Nanjing, they want to eat tarragon fried dried incense, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia scoparia is produced, but none of them are as meticulous as Nanjing people in treating vegetarian dishes. When people in Nanjing eat Artemisia scoparia, they have to pinch off 8 taels a catty, leaving only a clean, crisp and crisp Artemisia scoparia stem tip. Stir-fried dried fragrant herbs are also "vegetarian" fried. Except for a little oil and salt, there is almost no other seasoning. What you want is the natural fragrance of the tip of Artemisia selengensis stem mixed with dried fragrant herbs, which makes your lips and cheeks particularly refreshing after eating.
Suzhou: grilled crucian carp with onion
Suzhou people love to eat fish, but they are picky about their mouths. Some people don't eat carp, others don't eat silver carp, only crucian carp, and they have never heard of any taboo-Suzhou children must have learned to say "fresh" when eating crucian carp. The dish of grilled crucian carp with onion highlights the delicacy of crucian carp. On the back of crucian carp dripping with red sauce soup, there are half an inch of crisp green onion segments. Although I don't understand why this is "roasted with scallions", it is always the first place where people eat.
Yangzhou: stewed crab powder with lion's head
Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine became popular, people in Yangzhou also ate morning tea, but it was an authentic Weiyang style from dim sum to eating. While eating, they added a comment: "We have had morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still never tired of eating it. The so-called "lion's head", in Yangzhou dialect, is big meat, and Mandarin is big meatballs, but there are crab meat, crab roe and seasonings in the meat, and then the green vegetable heart is placed on the bottom and braised in the cage. In the words of Yangzhou people: "The pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten. It must be eaten with a spoon. After eating, it is full of fragrance and fragrant teeth and cheeks, which is unforgettable for a long time."
Nantong: the freshest in the world
clams are always on the table wherever there is sea, but only adults and children in Nantong dare to say that what is in their bowls is the freshest in the world. When cauliflower is yellow, it is the carnival when Nantong people step on clams. Stepping barefoot on the beach, the clam bared its head and took it home for two days, either boiled or burned, which was extremely fresh. The clams in Nantong are Meretrix meretrix, which is unique to the beaches in this area. One clam can weigh more than half a kilogram, and now Meretrix meretrix rarely comes to the market. Often fishermen are fishing, and hawkers have come to the beach to discuss the price with you. On the distant high seas, ships from Japan and South Korea have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself.
Xuzhou: sha Soup
Xuzhou cuisine is dark, sticky and spicy, because it likes to put soy sauce, starch and show its spicy taste. There is a soup made of wheat kernels, shredded chicken, shredded kelp and shredded bamboo shoots, which is very fresh and often makes people eat two bowls. But all kinds of raw materials are still mixed together, so that the soup has become a veritable porridge. Sha soup is actually a question-"What soup?" I can't get out of Xuzhou because I don't like Chinese food.
Gaoyou: crispy duck
Gaoyou salted duck eggs have become a year-end welfare distributed all over the country, so we can imagine how many tens of thousands of ducks there are in Gaoyou, and then we can imagine the duck feast that Gaoyou people are proud of. I believe no one doubts Gaoyou people's perfect ability to use every part of the duck. The appearance of the whole duck banquet is not very good at present, but a famous dish of the whole duck banquet, crispy duck, often appears in the banquet in Weiyang area as the "finale". Therefore, when local people go to important banquets, they will bring a plastic bag in their pockets. When they are full of wine and food, the crispy ducks will be served and packed back to their homes.
Shanghai: Stir-fried eel paste
When foreigners come to Shanghai, they are amazed by Shanghai's western food, and Shanghainese are also willing to entertain guests with "authentic" western food from all over the world. Shanghai local cuisine with thick oil and red sauce has gradually lost its fans, and only a few famous dishes still worry people with nostalgia, such as fried eel paste. Liang Shiqiu once said in an article devoted to eating eel that the reason for frying eel paste is that eel is not big enough to make shredded eel. But being able to make the "leftovers" so salty and sweet, oily but not greasy, also shows the smart ability of Shanghainese.
Hangzhou: Old Duck Pot
When you go to Hangzhou, friends in Hangzhou will be very happy to recommend Zhang Livelihood Old Duck Pot to you. It is said that Zhang Shengji sells more than 611 ducks a day. When waiting for a seat, the waiter will come to remind you that there is no old duck pot today. Zhang Shengji opened a branch in hengshan road, Shanghai, because of the development of old duck pot, which made old duck pot popular in Shanghai.
Shaoxing: Roasted meat with dried mushrooms
When people go to Shaoxing, the first thing they think of is fennel beans in Xianheng Hotel. In fact, the flavor of Shaoxing cuisine is mildew and bad. Bad food, bad chicken, bad shrimp, foreigners can't get used to it, just like stinky tofu. Can taste the beauty, or moldy vegetables. Shaoxing people like to use Chinese cabbage to get moldy, which foreigners can't learn. Roasted meat with dried mushrooms is fragrant, refreshing and has a unique chewing feeling.
Ningbo: Soup with shredded cabbage and bamboo shoots
You must ask the local people to take you to order, but you can't order it yourself, because it's easy for you to ignore the name. As the name suggests, soup contains only two things, cabbage and shredded bamboo shoots, which look extremely refreshing. Ningbo Xuecai is different from other places. It is specially marked "Ningbo Xuecai" on the supermarket. The snow vegetables and shredded bamboo shoots in the "proprietress" shop are particularly tender. This shop also sells its own red crab and crab yellow crab. A small bottle costs more than 31 yuan and 61 yuan, and the business is still going on.
Jinhua: rabbit head pot
Jinhua's ham is famous, and rabbit head only rose in the past two years. Jinhua people love to eat rabbits, and rabbit heads are not big seats. Fortunately, food stalls are popular, people's tastes are getting more and more sharp, and rabbit head pot is popular. The exquisite Hangzhou people also began to eat rabbit head pot, and Jinhua rabbit head pot had the joy of being recognized.
Wenzhou: Braised Portunus trituberculatus
Wenzhou people are fond of seafood, and there is a kind of bloodsucker, which is eaten raw. Its taste is delicious, but the eater's lips and teeth are inevitably stained with blood, and it looks a little scary. Braised Portunus trituberculatus is not suspected of "killing". Although it is called "Portunus trituberculatus", its meat is rich and delicious, and its taste is not under the blood.
Hefei: salted duck with soy bean
Hefei is also occupied by Cantonese cuisine and Hunan cuisine, as well as Shuwang hot pot. Several branches are very popular, and it will take an hour or two to wait for a seat. The local dishes in Hefei, such as salted duck and soy bean, are very popular and delicious, which can be eaten in any restaurant. It's best to eat salted duck and roast soybeans in winter, especially in your own home, where it can be steamed for an hour or two.
Wuhu: mustard seed
Wuhu has strong Jiangnan characteristics, exquisite, exquisite and refreshing diet, and Phoenix Food Street snack night market is very famous. Steamed saury has just been eaten this season, but the popularity of mustard dumplings is also very fast.
Chaoshan: stewed goose's paw
Chaoshan family, Chaozhou food is delicious. The most common lo-mei, such as stewed goose's paw, can also be eaten in Guangzhou or other parts of the country. Although it feels good sometimes, it always feels that the taste is just a little worse. Only in Chaoshan area can you eat authentic lo-mei. The stewed goose's paw is made of raw materials such as brine, clove, aniseed, cinnamon, licorice, dried tangerine peel, anise, fennel, pepper, galangal, Siraitia grosvenorii, rose dew, etc.
Lijiang: Yak Hotpot
When you go to Lijiang, people often ignore its delicious food-because there are too many sights. In fact, yak hotpot alone is enough to make you completely fall in love with Lijiang. Yak lives in the pollution-free plateau, is herbivorous and tender, and is the favorite of collectors. Besides yak hotpot, Han people have no other way to taste the delicious yak meat.
Lhasa: Raw beef sauce
Tibetan medicine has always been mysterious. Raw beef sauce that Lhasa must have for entertaining VIPs is the most wonderful mixture of several edible Tibetan medicines and mashed fresh raw beef. Scarlet and bloody color, cheerful nose-flushing taste, it is even warmer after eating. It is said that Tibet is still a place where time freezes. It is said that Tibetans have enjoyed sunbathing at the foot of the Potala Palace for thousands of years. When there is a fiery heat in their stomachs, they are still extraordinarily self-sufficient when they are given sunshine.
Kunming: fried dried mushrooms with chicken offal
mushrooms have always been famous for their delicious taste, and the delicious taste of wild mushrooms is naturally even better. At present, Kunming people who are tired of eating big fish and big meat, Kunming people with unique geographical location, and Kunming people who have always been famous for their harmony with nature are fascinated by wild fungi with convenient conditions (wild fungi around Kunming have maintained an inexhaustible momentum. ) A fried dried mushroom with chicken offal may look a little ugly, but the delicious exotic fragrance will never be forgotten by anyone who has eaten it. "It's so rare that you can't even swallow your tongue." Some people describe it.
Dali: Cuimei hot and sour fish
It is unique to eat fish in Dali by guarding Erhai Lake. Melting snow from the snow-capped mountains merged into the water of Erhai Lake, so the water quality nourished the exceptionally fresh Erhai fish. When the green color of fresh-picked sour plums is still there, a "Cuimei Hot and Sour Fish" with green plums and peppers as the main ingredients is freshly baked. Fruit acid reconciles the fishy smell and keeps the taste and nutrition of fish better, which is similar to the popular method of adding lemon slices to fish cooking in western food.
Zunyi: fried bacon with broken ear root
Houttuynia cordata, a famous Chinese medicine, took the tender rhizome to eat when it arrived in Guizhou, but it was named "broken ear root" because of its crispness. It is said that it depends on whether a person is a native of Guizhou, and it is enough to order two sets of broken ear roots when he enters the restaurant. In Zunyi, "fried bacon with broken ears" is naturally a dish that must be eaten at every table. The fishy smell of raw fish with broken ears and the aroma of bacon and pepper form a strange mixture. One is Leng Xiang, and the other is warm and fragrant, which makes people linger.
Guiyang: Huajiang dog meat
There is a wonder in Guiyang dining street, with dog butts lined up all over the street and dog tails held high. It is said that this is a symbol that our family has made authentic Huajiang dog meat. Huajiang's one-and-a-half-year-old local dog was skinned and boned, and the dog was still on the table. Then it was cut into pieces and put into a pre-stewed dog bone casserole. The meat was tender and the soup was fresh, and the special fragrance was fragrant. Then the diners shouted: sin! I was unceremoniously playing with some nourishing yin and strengthening yang, and I wanted to raise chopsticks like a fly. -Who makes nourishing yin and strengthening yang the next hot thing?
Anshun: Two pieces of fried ham
In Anshun and Xingyi, local people will recommend "two pieces of baked ham" to you. Since ancient times, farmers have chosen the best stalks and glutinous rice every year, washed and soaked them, steamed them, mashed them into mud, then kneaded them into rectangular, oval and oblate shapes while they are hot, and then cooled them to obtain two pieces of baked ham. The two pieces of rice cake, which are skillfully mixed with two kinds of rice, are refreshing and elastic, and after slicing, they are also crystal clear and moist pieces. If the original two pieces of rice cake were still like a snack, now it has been carried forward as a special dish by the trend of returning to basics, fried with ham, fragrant but not greasy and full of buying.
Guilin: stir-fry black-bone chicken
Black-bone chicken, which is mostly used for stewing soup elsewhere, changed to stir-fry according to local conditions when it arrived in Guilin. Indeed, Guilin people have always liked the strong taste of sour and spicy, and a piece of Guilin rice noodles has swept the world. However, the trend of "medicine tonic is not as good as food tonic" also hung in Guilin, and the light black-bone chicken soup was neglected, so the local restaurant created its own black-bone chicken pieces stir-fried with red dried peppers and diced fruits and vegetables, which was really popular and could be called "going through the tonic in a hot and sour way".
Changsha: Taste shrimp
In 2111, taste shrimp was popular in Changsha. Every restaurant and food stall cooked taste shrimp, and the price of grass lobster, the main ingredient, soared from more than one yuan per catty in the early years to five or six yuan. Grass lobster is a kind of hard-shelled prawn that is wildly propagated in the lake area. After pinching the head and removing the tail, it is vigorously brushed with a brush, and then it is fully seasoned with pepper, pepper, star anise, fennel, cumin, garlic, ginger and other seasonings to stir-fry with wine, and finally it has to be cooked thoroughly. The delicious shrimp served on the table is red and fragrant, so spicy that people can't stop. It is said that the grass lobster has a wonderful mouth and can chew the flood control levee, so Changsha people have a hatred for pests and taste particularly strong.
Wuhan: coriander meatballs
The meatballs in the south are called meatballs when they are fried in oil in Wuhan, which is neither south nor north. Coriander meatballs, together with lotus root meatballs and tofu meatballs, have been called the three treasures of poor families for many years. Because they look golden and crisp, they are the same as meat meatballs until they are eloquent, so they can especially win faces for poor families. However, after all, the association beyond gold and jade makes them difficult to be elegant. Today, it goes without saying that the richness of material is a bit "carnivorous" in the banquet room, and the coriander Mariko and its other vegetarian Mariko brothers have joined the trend of vegetarian and healthy food and become new favorites.
Tianjin: stir-fry shrimps
As the saying goes, "Eat fish and shrimp in Tianjin", and it is natural to have a big meal of fish and shrimp in Tianjin. Originally, seafood in Tianjin was mostly steamed alive and then peeled and dipped in sauce, but in the past two years, Tianjin people have also eaten a delicate one, and fried shrimps are the best representative. This shrimp is peeled off after the live shrimps have been watered, and the meat is sweet and full. Coupled with the sliced small green melons, they are stir-fried twice in a clear oil pan. After the pan is taken out, the crispy shrimps are fresh, the color is attractive, and it is very refreshing.
Jinan: Tan Fish Head
"Tan Fish Head" has just opened two branches in Jinan Beiyuan and Wenhua East, and people who are used to eating Shandong cuisine have fallen into the spicy temptation of Sichuan people. The special pepper, the special soil and the altitude that are different from the usual "morning pepper", is picked for only seven days every year. After picking, it is carefully packed in jars and stored in a special way for more than one year before it can be put into the pot, so that the hot pot is bright and spicy, with a strong spicy flavor and a soft spicy feeling. Those who like spicy food prefer spicy food, but those who are afraid of spicy food are not afraid of spicy food. Of course, silver carp head is also a good thing.
Qingdao: Seafood Tofu
little seafood such as sea cucumber, shrimps, squid and clams are used for seafood, and all kinds of seafood Tofu fried with chopped green onion tofu are served, which is delicious and never greasy. When you eat it, you can serve scallion cakes. The hotel is located in the middle of all kinds of ancient European buildings, and you can see the blue sea, blue sky and golden beaches from all the windows of the hotel. Who doesn't say that Qingdao is a good place?
Yantai: Scorpion Rolling and Hydrangea
Yantai cuisine belongs to Jiaodong flavor and is good at cooking seafood. Scorpion has also become the food of Shandong people, and fried scorpion is a famous flavor dish in Shandong.