Beijing: Jiaohuan, honey twist, pea yellow, ai wowo, fried liver and fried belly, bean juice, donkey rolling, candied haws of sugarcane

Shanghai: crab shell yellow, Nanxiang Xiaolong steamed bun, small Shaoxing chicken porridge, tiger claws, white-chopped three-yellow chicken, drunken mud snails, drunken shrimps and drunken crabs, soup dumplings, Qiaojiazha

Tianjin: hot pot vegetables, pulp, old tofu, pancakes Fruits, noodle tea, tea soup, old-fashioned traditional sesame sesame cakes, rolled rings, tiger beans, sugar dumplings, dried Yangcun cakes, Goubuli steamed buns, Er'eryan fried cakes, boiled small fish with pastry paste, Bangchui fruit, Guifaxiang hemp flower , spiced donkey meat, roast duck, sliced ??cake, water chestnut soup, siomai, roasted chestnuts with sugar, glutinous rice seeds, radish sugar, fried belly, braised noodles, mutton soup, Tianjin steamed buns (Er Gu, Chen Fazi, Zhang Ji, Siping etc.), sauced sheep and scorpion, bean root candy, sugar melon, big pear cake, Guishunzhai pastry,

Chongqing: hot pot, hot and sour noodles, Maoxuewang, boiled fish, twice-cooked pork, pickled cabbage Fish, spicy chicken, spring chicken, boiled meat slices, old duck soup, fish-flavored shredded pork, pickled pepper sausage, steamed pork with rice flour, roasted white noodles, noodles, spicy hotpot, chuanchuanxiang, rabbit head

Taiyuan: 栲栳, shaved noodles, pulled slices

Xi'an: beef and mutton steamed buns and meat buns, Qianzhou pot helmets

Lanzhou: hand-pulled noodles, fried pot helmets

Xinjiang: roast mutton , grilled naan, pilaf

Shandong: fried buns, pancakes, deep-fried, deep-fried mountain beef, braised rabbit head, grits, Zhoucun sesame cakes, Shanxian sheep soup

Jiangsu: Scallion oil fire, soup dumplings, Sanding buns, crab roe shaomai, sugar porridge, shaomai, Huang Tianyuan cakes, Soviet-style candies, Soviet-style preserves, duck blood vermicelli soup, duck fat siomai

Zhejiang: Butter cake, Double Ninth Festival chestnut cake, fresh meat dumplings, shrimp fried eel noodles, purple rice eight-treasure rice

Anhui Laba porridge, Dajiujia, Huizhou cake, tofu skin rice

Fujian : Oyster cakes, hand-caught noodles, five-spice tied hoof, tripod edge paste, Buddha jumping over the wall, five-spice rolls, braised noodles, sand tea noodles, light cakes, Hong Lai chicken feet, spring rolls

Taiwan: Du Xiaoyue Danzi Noodles, eel noodles, golden claw rice noodles

Hainan: Jiandui, bamboo slip rice

Henan: jujube pot helmet, sugar caramel cake, egg bag, blood tea, chicken shreds

Hubei: Three fresh tofu skin, Yunmeng fried fish noodles, hot dry noodles, Dongpo pancake

Hunan: New rice, brain rolls, rice noodles, eight-treasure turtle and sheep soup, fire Palace Stinky Tofu

Guangdong: Magang Chicken Cake, Preserved Egg Crispy, Ice Pork Mille-feuille Cake, Double Skin Milk, Chencun Rice Noodles, Pheasant Rolls, Jun'an Fried Fish Cake, Longjiang Jiandui, Zhaoqing Wrapped steamed rice dumplings, Cantonese moon cakes, crispy lotus paste buns, pink fruits, thin-skin shrimp dumplings and porridge, jade rabbit dumplings, dry steamed crab roe shaomai, etc.

Guangxi: Big meat brown rice noodles, Guilin horse meat rice noodles, Fried mealworms

Sichuan: Egg-baked cake, glass Shaomai, Dandan noodles, shredded chicken cold noodles, Yibin burning noodles, Dengying beef, Xiaolong steamed beef [2]

Guizhou: Changwang noodles, silk dolls, Yelang noodles with fish, lotus leaf glutinous rice cake

Yunnan: braised beef, roasted bait cubes, cross-bridge rice noodles, steam pot chicken

Macau: eggs Rolls, Phoenix rolls, egg rolls, peanut candy, halva, Macau almond cake, lard cake, sweet wife cake, salty husband cake, walnut cake, chicken cake, cow ear cake, salty cut cake

Chaoshan (Chaozhou, Shantou, Jieyang, Shanwei): fried spring cakes, duck mother noodles, rice noodles, salty fruits, rice-free crackers, rat shell barley, mung bean cakes, fruit rolls, cakes, beef fruit sticks, beef offal , crispy dumplings, lamb braised taro, lamb braised sweet potato, rice rolls, sweet potato taro, turned taro, fruit stick soup, oyster pancake, chive fruit, Teochew beef balls, taro cake, pan-fried, Teochew noodle soup, grass fruit, oil rope , Hu Rongquan pancakes, pig trotter rings, juice, floating potatoes, sharp rice ball soup, dried fruits, preserved vegetables, bean sticks, dry fried fruit pulp, fermented bean curd cakes, bean cubes, braised food

Kaifeng Snacks

Xiao Long Gu Soup Dumplings

Kaifeng Xiao Long Guang Soup Dumplings has a history of a hundred years, and the founder is Huang Jishan.

The current state-owned bun shop on the first floor operates a famous flavored pastry.

Ingredients:

5 kg of pork shank meat, 5 kg of finely ground oil, 1250 g of soy sauce, 400 g of cooking wine, 150 g of minced ginger, 150 g of MSG, 55 g of salt, 100 g of sugar, 35 g of sugar.

Production method:

1. Grind the pork hind leg meat into stuffing, put it in a basin, add soy sauce, cooking wine, minced ginger, MSG, salt, and sugar. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it to the stuffing in 5 to 6 batches and stir it into a stuffing that is neither thin nor thick. Finally, add small grinding oil and mix well.

2. Pour the noodles into a basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. When kneading the dough, do not pour the water in all at once. Add a little water first to form dough ears, and then slowly knead the water into the dough pieces evenly. Repeat three times to change the surface from soft to hard. Then dip your hands into water and knead the dough into a dough that is neither soft nor hard.

3. Transfer the mixed noodles from the basin to the chopping board, knead them repeatedly, and add dry noodles appropriately according to the softness and hardness of the noodles. Repeat several times, roll into strips, and cut into 15 grams. For heavy dough, roll it into a thin slice with thin edges and thick middle, wrap it with 20 grams of filling, and make 18 to 21 pleats.

4. Put the steamed buns into a small cage with a diameter of 32 to 35 cm, and steam them over high heat. The steaming time should not be too long. If the steamed buns are too long, the bottom will fall off easily and the soup will run out. Steam them as you eat and serve them on the table. Serve with balsamic vinegar and garlic cloves.

Product features:

The skin is thin, the filling is big, and the soup is filled with oil. After the finished product comes out of the cage, it looks like a lantern when lifted up, and like a chrysanthemum when put down.

First Floor Steamed Buns

This is Kaifeng’s famous First Floor Steamed Buns from ancient times. It is characterized by its thin skin and fresh fillings. It is a soup dumpling. The skin is not steamed from fermented flour, just like dumpling skin, but it is smooth and the filling is fresh and delicate. Paired with mature vinegar, the taste is more unique.

Ma Yuxing's "Tong Zi Chicken"

Tong Zi Chicken is a famous specialty dish of Kaifeng. It uses local high-quality Jun hens and is simmered in century-old soup. Golden in color, fat but not greasy, fresh and crispy. "Ma Yuxing" is a famous old traditional food store in Kaifeng. Its full name is "Halal Ma Yuxing Chicken and Duck Store". It was first opened by Ma Yongling in the third year of Tongzhi in the Qing Dynasty (1864) on the southeast side of the Drum Tower. Bucket chicken is one of the main varieties he sells.

"Ma Yuxing" bucket chicken is perfectly round in shape, goose yellow in color, oily and shiny, fat but not greasy, salty, tender and crispy, with a hint of lotus fragrance, making it a must-have dish at Kaifeng cocktail banquets. Roasted chicken was called "睝鸡" in the Northern Song Dynasty.熝 means simmering and roasting. During the Northern Song Dynasty, there were many famous restaurants selling chicken in Tokyo (Kaifeng), competing with each other, and their production techniques were extremely high.

Three Fresh Lotus Cake

Three Fresh Lotus Cake, shaped like a newly blooming lotus, is aromatic, crispy and delicious. It is a famous traditional pastry in Kaifeng. Three fresh lotus cakes are made of refined flour, white sugar, eggs, lard, and flour in proportions to make dough; date paste, hawthorn cake, honey, and essence are made into fillings, and the dough is stuffed into high piles and round shapes. Finally, lightly prick three times with a knife to expose the filling, peel the eggs and bake in the oven. The refined and processed three-fresh lotus cake has an elegant and realistic color tone and a vivid image. Eating it makes people feel relaxed and happy, and they feel like they have swallowed the fairy fruit.

Spiced rabbit meat

When it comes to Kaifeng’s spiced rabbit meat, many outsiders will praise it. Spiced rabbit meat, unique craftsmanship and well-braised. Generally, rabbits weighing more than 1.5 kilograms are used. First, open up the hare, peel off the internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, boil it in boiling water, wash it, and put it in a pot in layers. When placing, leave a round hole in the middle, then mix the peppercorns, anise, cumin, amomum villosum, apple, cardamom, cloves, rock sugar, flour sauce, white sugar and other auxiliary ingredients in proportion, put them into the round hole and mix in the old soup. , cook over high fire for one hour, then cook over slow fire for another hour, take it out after cooling and serve. The finished product has a fragrant aroma, no grassy smell, and a salty, crispy and long-lasting taste.

Kaifeng Tao Si Bao

Tao Si Bao is a traditional dish in Kaifeng, which can be called "a unique dish in Henan cuisine". "Taiwan Four Treasures" definitely combines the strong, fragrant, fresh and wild flavors of chicken, duck, pigeon and quail into one. The four whole birds are layered with each other, and each one is complete without a single bone. Whenever a few dishes are served at a banquet, this dish is served in a blue and white fine porcelain soup basin. What is displayed in front of the diners is the whole duck, which is complete and floating in the soup. It has a bright color and a mellow aroma. After eating the first layer of delicious duck, a fragrant whole chicken came into view; after eating the chicken, a delicious whole pigeon appeared in front of him, and finally a complete body and belly was revealed in the pigeon's belly. Quail stuffed with diced sea cucumber, shredded shiitake mushrooms and magnolia slices. One dish has a variety of flavors, not fat or greasy, refreshing and delicious, with a long aftertaste. The set of four treasures belongs to the Yamen sect, which is exquisitely made and very particular about the color, fragrance and shape. It is labor-intensive and time-consuming to make. The technique is not good enough, nor can the heat be controlled well. The most complicated part is deboning, which requires full concentration, just like artistic sculpture. Use the neck opening to pick out the bones one by one, keeping their original shape. Although the skin in some places is as thin as paper, it still has to be filled with water without leaking. After deboning, the four birds' bodies are put into the body and the legs are put into the legs to form one whole body. Tao Si Bao was created by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once served the "Imperial Dinner" for the Empress Dowager Cixi. There are more than 300 kinds of famous dishes in the Chen family, and the "Four Treasures" is one of its pearls. Currently, the three brothers Chen Jinghe and Chen Jinghe have inherited the ancestral business and carried forward this dish.

Baked Carp Noodles

"Kaifeng Baked Fish Noodles" is one of Kaifeng's traditional delicacies and has a long-standing reputation. Baked noodles are also called dragon whiskers noodles. According to "Ru Meng Lu", during the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "Dragon Heads Up", and "dinner guests ate dragon beard noodles and gave them as a festival gift". At that time, "Dragon Beard Noodles" were made. Just boil it with water and then change the baking method. Therefore it is called "baked noodles".

Baked carp noodles is a traditional and famous dish in Kaifeng. It is prepared from two famous dishes: "Sweet and Sour Fish" and "Baked Longxu Noodles". Legend has it that Empress Dowager Cixi of the Qing Dynasty stayed in Kaifeng when she was on the run. A famous chef in Kaifeng Prefecture offered "sweet and sour braised fish" and "baked noodles". After Cixi saw this, she said on a whim that the carp was lying quietly on the plate, probably asleep, and it should be covered with a quilt to prevent it from catching cold. Then he took up his chopsticks and covered the fish body with "baked noodles", and "baked carp noodles" became a delicacy from then on. It is characterized by jujube red color, soft and delicious flavor; the baked noodles are as thin as hair, fluffy and crispy.

The carp baked noodles are carefully selected and carefully made. It is made from carp (weighing about one kilogram) produced in the Yellow River from Heigangkou in Kaifeng to the east end of Lankao. This kind of fish has a pure flavor, is delicious and tender. After preliminary processing, the carp is folded into a corrugated pattern on both sides, and then deep-fried in a hot oil pan; then add sugar, vinegar, ginger juice, and chopped green onion.

Chrysanthemum hotpot

Chrysanthemum hotpot was popular in the court of the late Qing Dynasty and was introduced to Kaifeng with a history of nearly a hundred years. Since the city flower of Kaifeng is chrysanthemum, the source of raw materials is unique. It is mainly based on fresh fish (divided into "four fish" and "eight fish"). Add chicken soup to the hot pot and bring to a boil. Wash the white chrysanthemum petals, tear them into shreds and sprinkle them into the soup. After the fragrance of chrysanthemums penetrates into the soup, put the raw meat slices, raw chicken slices, etc. into the pot and cook them, then dip them in the sauce and eat them. The taste is fragrant and unique, and it is regarded as the best in hot pot families.

Dajing Dates

Dajing Dates are a traditional specialty of Kaifeng pastries and are well-known. Dajing jujube was called "polygonum flower" in ancient times. It is made from high-quality glutinous rice, powdered sugar, caramel sugar, vegetable oil, etc., through several processes of dough making, frying, pulping, and mixing with powdered sugar. The finished product is cylindrical, golden yellow, with white sugar on the outside, plump in appearance, moderately expanded, and a mesh-like internal structure with no holes or hard core. It is crispy, fragrant and delicious, melts in your mouth and rich in nutrients. It is a delicious pastry suitable for all ages.

Braised Noodles

Use good lamb bone soup with wolfberry, adenophora and many medicinal herbs!

Double Sesame Fire

This is a famous snack in Kaifeng. Make more breakfast and late night snacks. Eat with oil tea.

Ingredients: 2.5 kilograms of flour, 1 kilogram of vegetable oil, 5 grams of aniseed noodles, 500 grams of sesame seeds, 50 grams of salt.

Production method:

1. Make sesame seeds: Soak the sesame seeds in cold water until the skin can be removed by twisting them with your fingers. Remove and drain the water, pound with a stone mortar or wrap it in a rag and rub it. Remove the skin of the sesame seeds and turn them into sesame seeds for later use.

2. Make crispy cake: Put the pot on the fire, pour 600 grams of oil, heat until it is 80% hot, and remove the pot from the fire. Add 1.5 kilograms of flour, stir evenly with a shovel, spread it out on the chopping board to cool, add salt and aniseed flour, and knead it into a crispy dough with your hands.

3. Make the dough: Pour another 1 kilogram of flour on the chopping board, make a small hole in the middle, add 400 grams of vegetable oil and about 500 ml of water, mix evenly and knead until it forms a dough.

4. Shaping: According to the proportion of 40% skin surface and 60% puff pastry, wrap the puff pastry with leather, roll it into a 1 cm thick long piece, fold it along the length and then roll it out thinly, repeat Two or three times. Finally rolled into a roll. Divide into 50g portions, roll into balls one by one, and flatten with your hands. Take another dough piece as big as a jujube, dip it in oil, wrap it in the middle, and use a rolling pin to roll it into a round cake with thick sides and a slightly thin middle. Brush both sides of the round cake with water and stick sesame seeds on it. More sesame seeds are stuck on the front (ie smooth side) and less on the back. Do it one by one and put it on the chopping board.

5. Baking: Put the pan on the fire, wipe it clean, and bake it until it is seven-mature. Apply a layer of oil with a brush, put the back of the prepared cake (the closing side) downward, and place it on the griddle. Bake on the sub. Turn over when the bottom surface turns yellow. Brush oil on the griddle, and bake the sesame cake while turning it on the griddle, until it bakes into a uniform golden color. Then put the cake into the furnace and bake it. Bake the back side first and cook until the cake is reddish-yellow.

Product features: Crispy taste and five flavors.

Medium Wings with Sesame Wings

When you go to Kaifeng, you have to eat authentic Henan cuisine - this is Kaifeng Prefecture for thousands of years! The ingredients used in Henan cuisine are generally home-cooked, and the best part is the seasoning and heat. Sesame wings are actually marinated chicken wings wrapped in egg sauce, dipped in sesame seeds, and fried in oil. The fried egg sauce looks like cicada wings. Such beautiful and delicious dishes are rare in Henan cuisine.

Sweet potato puree

Anyone who has eaten Qixian sweet potato puree will praise the uniqueness of Qixian people. The main raw material of the famous sweet potato puree is our common sweet potato, which is also called "white potato", "sweet potato" and "sweet potato" in some places. Its production method is very particular. You need to boil the sweet potatoes first, peel off the outer skin, remove the inner silk, wrap it with a clean white cloth, roll it into a puree, then pour the white sugar into the pot to turn into syrup, add sesame oil and sweet potatoes. , stir continuously until it becomes a persimmon red mud shape. After putting it on the plate, add hawthorn dices, rose slices, green and red silk, and osmanthus sugar in layers and serve. This dish is sweet, refreshing and appetizing, bright in color and rich in nutrients.

Peanut Cake

Kaifeng is rich in peanuts, and the peanut cake made with peanuts as raw materials has unique local characteristics and has long been famous. This product uses selected peanut kernels as the main ingredient, supplemented by white sugar, maltose, etc. It is made through the processes of boiling sugar, rolling sugar, filling with peanut dough, and cutting into shapes. The finished product is flaky, multi-layered, with a fine network and strong looseness; it tastes crispy, sweet and sharp, and melts in the mouth, making it popular among the masses.

Taiwanese Snacks

Taiwanese Pearl Milk Tea

Pearl tea uses black tea and green tea as the basic raw materials, and then adds various honey juices with different flavors and The round condiment called "pearl" can be eaten in two different ways, hot or cold. It is not only very thirst-quenching, but also very delicious. It is a very convenient and trendy drink. Pearl tea is not only particular about taste, but also about color and feel, which can best attract young consumers. They all use a variety of colors of materials and mix them to produce different visual effects. In addition, another feature of pearl milk tea is that it sucks up the pearls inside through a large straw and consumes it. One bite gives people a "QQ" feeling.

Taiwanese Oyster Omelette

Its earliest name is "Jianshichai". It is a traditional snack known to the older generation in the Anping area of ??Tainan. It is made by adding water. A pancake made of sweet potato starch wrapped in oysters, pork, mushrooms and other miscellaneous ingredients.

Tips for making Taiwanese oyster omelet:

In addition to fresh oysters, sweet potato starch is also another important key to making oyster omelet delicious. There are many types of sweet potato flour, but only pure sweet potato flour can produce a rich and fragrant paste. After thickening the slurry with water in an appropriate proportion, and adding leeks, the finished product will have a sticky and chewy texture, and the pure sweet potato starch can also skillfully enhance the umami flavor of the plump oysters, making it the most perfect combination.

The selection of eggs is also a science. Stores that value fragrance will use dark yellow native eggs, paired with tadpole in winter and Chinese cabbage in summer, and fry them with lard that can enhance the flavor. Oyster omelet, topped with sauce made from miso, tomato sauce, chili, soy sauce, etc.

With the combination of the above-mentioned various high-quality ingredients, even oyster omelette, which was originally a delicacy of the poor, has become exquisite and delicious, with a colorful taste of sweet, salty, and spicy. The mouth is full of endless aftertaste.

Taiwanese oyster omelette recipe:

Ingredients: 150 grams of fresh oysters (washed with salt in advance), 70 grams of spinach (washed and cut into pieces), 2 free-range eggs.

2.5 taels of pure sweet potato flour, 4 tablespoons of water, appropriate amount of leeks.

6 tablespoons of tomato paste, 2 tablespoons of soy sauce, 2 tablespoons of miso, 4 tablespoons of sugar, half a bowl of water, and 1 tablespoon of starch powder.

Method: Mix the sweet potato flour, water and chives of ingredient 2 thoroughly in advance, and mix ingredient 3 into a sauce and set aside.

Put an appropriate amount of oil in the pan, add fresh oysters, and fry them until they are halfway cooked.

Add another half bowl of ingredients 2 and fry together until solid and transparent.

Finally, add eggs and green vegetables, fry both sides until cooked, and pour the sauce prepared in ingredient 3 when eating.

Taiwanese Grilled Corn

Corn, also known as corn, or "fanmai" in Taiwanese, is a very common food crop all over the world. Whether it's steamed, boiled, stir-fried or even made into a salad, it's always delicious. When I was a child, I would hear the sound of vendors shouting "Shaobinmai" at night markets or even after school, which attracted many people to try it and enjoy the charming taste of Shaobanmai. First, put the raw corn with leaves into a special vat, cover it with a small heated black stone, add water and simmer the corn to lock in the sweetness. After dozens of minutes, the corn will be simmered.

Finally, remove the leaves covering the corn, put the corn in a specially customized oven, use charcoal instead of gas, bake it for 3 to 5 minutes, and then brush it with the specially formulated sauce. It is roasted pearl corn that is full of aroma, corn flavor and chewy texture.

Taiwanese Wheel Cake

Ingredients

(1) 2 cups all-purpose flour, half cup warm water, 4 tablespoons lard, 2 tablespoons sugar

(2) 1 cup of low-gluten flour, half cup of lard

(3) 225 grams of bean paste or date paste

(4) A little egg yolk water

Method

1. Knead the ingredients (1) and (2) into water-oil skin and oil pastry respectively, divide each into 6 equal parts, wrap 1 piece of oil pastry in each piece of water-oil skin, and repeat 3 times to roll into oil pastry. noodle.

2. Add 1/6 of bean paste or jujube paste to each piece of pastry bread. After pressing into a cake shape, use scissors to cut into 6 equal strips. Fold each strip in the same direction into a pattern with the mouth facing upward. .

3. Brush with egg yolk water, put in the oven, and bake at 200℃ for 15 minutes.

Tips

1. When cutting with scissors, just cut 2/3 of the edge to avoid breaking when folding.

2. Some people also call this shape chrysanthemum cake.

Handan’s famous historical food

Imperial Bone Crispy Fish: It originated from the Zhao family in Handan, and was called Zhaojia Crispy Fish. It was introduced to the palace from the people during the Wei and Jin Dynasties, and after the Five Dynasties and Ten Kingdoms Zhou Dynasty General Zhao Kuangyin (from Hebei) occasionally tasted it when he was fighting in the north and south. When he sent Jing Niang away from the Zhao family's crispy fish, he left him the last beautiful memory with Jing Niang. In the early years of the Northern Song Dynasty, after Zhao Kuangyin ascended the throne, he brought the Zhao family to the throne. This kind of fish that still retains its "complete fish shape" after being "bone-crusted" is listed as a royal delicacy. From then on, Zhao's bone-crusted fish was honored as "imperial bone-crusted fish". The production of the authentic imperial bone crispy fish is very particular. The "material cooking technology", "Cizhou kiln specialty casserole" and "ancestral secret core material" are indispensable. The three complement each other and the fish produced is not only "fresh". ", but "fragrant", it is no longer just "delicious", but "food tonic", and has unique nutrition. Regular consumption can make people linger. Since the descendants of Imperial Bone Crispy Fish encountered a mutiny in the Republic of China, this historical delicacy was forgotten by many people.