Beijing: inby, Pea Yellow, Aiwowo, Shanghai: Crab Shell Yellow, Nanxiang Steamed Steamed Steamed Bread, Shaoxing Chicken Porridge, Tianjin: A handful of vegetables, Goubuli steamed buns, fried cakes with ears, boiled fish stuffed buns, bangbangguo, Guifaxiang big twist, spiced donkey meat, Taiyuan: Daoxiao Noodles, Xi 'an: beef and mutton in soup, Ganzhou Guo Kui, etc. Pilaf Shandong: fried dumplings, mutton soup, dried rice with bengrou, pancakes, green onions Jiangsu: sesame seed cake with scallion oil, glutinous rice balls, three-butyl buns, steamed dumplings with crab roe, lotus root starch Zhejiang: shortbread, Chongyang chestnut cake, fresh brown rice, shrimp fried eel noodles, purple rice eight-treasure rice Anhui: Laba porridge, emergency, lotus root starch. Blood tea, shredded chicken roll Hubei: Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake Hunan: small fried meat, brain roll, rice flour, sweet turtle mutton soup, firework stinky tofu Guangdong: egg cake, preserved egg crisp, frozen meat thousand-layer crisp, Guangdong moon cake, crispy lotus paste steamed stuffed bun, pink fruit, thin-skinned shrimp dumplings and porridge, Yu Tu dumplings, dry steamed crabs. Shredded chicken noodles, Lai Tangyuan, Yibin burning noodles, husband and wife's lung slices, Deng Ying beef, steamed beef in a small cage, meat bell dumplings, spicy hot pot Guizhou: Wang Chang noodles, silk dolls, Yelang noodles fish, lotus leaf Baba Yunnan: braised beef, barbecued fish bait, cross-bridge rice noodles Hunan fried meat: main ingredients: pork belly accessories: the United States. Not spicy), chives, ginger slices and garlic slices Seasonings: steamed fish soy sauce, light soy sauce, cooking wine, sesame oil, oyster sauce and monosodium glutamate. Cooking method: 1. Slice pork belly, add oyster sauce and soy sauce, and mix well. Cut persimmon pepper and beauty pepper in the middle for later use. 2. Stir-fry the chopped Hangzhou pepper and Ren Mei pepper in a wok until soft (that is, stir-fry in a hot wok), take them out, add oil to the wok, stir-fry pork belly, onion, ginger and garlic evenly, add cooking wine, add fried Hangzhou pepper, Ren Mei pepper and soy sauce, add steamed fish, black soybean oil and monosodium glutamate, and add shallots. Features: fresh and tender meat, spicy and refreshing. 1. Taipei: Many Hong Kong artists are crazy about Yuanyang hotpot. It is said that Aaron Kwok packed the chafing dish and enjoyed it again 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 preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. 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 100 to thousands of yuan. 2. Kaohsiung: Fried oysters are a specialty of Kaohsiung and belong to 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 around the larvae, like omelets. 3. Tainan: Tainan specialty, fried eel. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet. 4. Hong Kong: Roasted meat Roasted meat includes roast goose, squab, suckling pig, roast pork and some braised dishes. Usually you drown it in secret juice for a while first? Roasted in the oven, the skin of roast goose and suckling pig is crisp and fat, and the taste is slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys. 5. Harbin: Desmolly stewed live fish There is a small village called Desmolly on the roadside in the suburbs of Harbin. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat on the road. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish. 6. Dalian: Salted fish cakes have flowed from local rural areas into cities, and now they can be eaten in small restaurants and big hotels. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the cauldron with water, and then stick the cake around it. Want to eat? Wait until you are familiar with it! 7. Meizhou: Hakka bean curd has been brewed in Meizhou for thousands of years and is known as the "Hakka Capital". People in the Central Plains "moved their clothes to the south" here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Pan-fry tofu the size of a matchbox until it is golden yellow. Fill it with stuffing made of pork and fish, add chopped green onion and sesame oil, and stew it in a chicken soup casserole until it is fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food. 8. Qiqihar: Killing pig dishes for the New Year, a family in the village killed a pig, and the lower back and legs were all good things. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove reflects the aunt's face, and ginger and garlic are stewed in the pot.