-Bagongshan Bean Curd 1/6
-Fengwei Three Balls 1/6
-Bagongshan Snow Moon Silver Balls 1/6
-Fengyang Stuffed Bean Curd 1/6
-Huayuan Pomegranate 1/6
Beijing more
-Ai Wo Wo Wo 1/13
-Papo Congee with Lotus Seeds in Eight Treasures 1/13
-Steak Cake 1/13
-White Bee Cake 1/13
-Mixed Minced Pork in White Soup 1/13
Fujian more
-Bao Yu Fish Lips 1/14
-Dahu Fish 1/14
-Fuding City Flavorful Snacks 1/14
-Fuding Taro 1/14
-Mandarin Oranges 1/14Gansu more
-Lily 1/15
-Dunhuang Elm Money 1/15
-Wolverine Honey 1/15
-Gansu Grass Ash Storage Cured Meat 1/15
-Gansu Oil Cured Meat 1/15
Guangdong more
- 18
-Tofu Milk 1/18
-Guangxi Guilin Specialty Drinking Snail 1/18
-Guangxi Guilin Specialty Lipu Taro 1/18
-Guangxi Guilin Specialty Sanshua Wine 1/18
Guangxi more
-Guangxi Snacks ---- Lajun 1/17
-Guangxi Cold Noodle 1 1/17
-Guangzhou Food 1/17
-Guangzhou Chicken Cake 1/17
-Guangzhou Snacks ---- Beef Balls Noodles 1/17
Guizhou more
-Seven-colored Eight Treasures Glutinous Rice 1/18
-Zunyi Bean Flower Noodles 1/18
-Dushan Salt and Sour Vegetables 1/18
< p>-Zhenning Buyi Dog Meat Supper 1/18-Dejiang Tujia Sesame Cake 1/18
Hainan more
-Sanya Snacks 1/19
-Three Hainan Foods 1/19
-Hainan Noodle 1/19
-Hainan Noodle 1/19
-Hainan Hot Pot 1/19
Hainan Hot Pot 1/19
Hangzhou more
-Crystal silver chrysanthemum cake 1/19
Hebei more
-Three treasures of Baodingfu 1/19
-Cangzhou winter vegetables 1/19
-Hebei's excellent vegetable rice 1/19
-Chili peppers 1/19
-Li Liangui smoked meat cake 1/19
Henan more
Hangzhou more
-Hangzhou hotpot 1/19
Henan more
-Daokou Roast Chicken 1/19
-Red, White, Purple and Yellow Chili Peppers 1/19
-Decorative Foods of Duochuan 1/19
-Lingbao Snacks 1/19
-Specialty Foods 1/19
Jilin more
-White Meat and Blood Sausage 1/19
- Steamed White Fish 1/19
- Assorted Tianjian Chicken Oil 1/19
-Shiaoshu Fire Spoon 1/19
-Steamed Dumplings in XinXing Garden 1/19
Heilongjiang more
-Knife Cut Crisp 1/20
-Monkey Head Mushroom 1/19
-Tongjiang Hetzel Raw Fish Slices 1/19
- Longjiang seaweed fern 1/19
-Rose pastry 1/19
Hubei more
-Jingchu Fish Seat 1/20
-Shinyang Steamed Pork 1/20
-Shinyang Steamed Bean Curd Round 1/20
-Shashih Sweet Divided Garlic 1/20
-Wuchang Fish 1/20
Hunan more
-Dongan Zi Chicken 1/20
-White Chili Peppers 1/20
-Xianglian Lotus 1/20
-Tofu Tofu 1/20
-Xiangxi Chili Peppers 1/20
Jiangsu more
-Yancheng Snacks 1/20
-Jade Jadeite Roasted Duck Eggs 1/20
-Gaoyou Salted Duck Eggs 1/20
-Gaoyou Crabmeat Pork Buns 1/20
-Huaiyin Chicken Congee and Cabbage 1/20
Jiangxi more
-Shredded Bamboo Shoots in Oil 1/20
-Lushan Stone Fungus 1/20
-Lushan Stone Chicken 1/20
-Lushan Stone Fish 1/20
-Shredded Stone Fish 1/20
-Lushan Stone Chicken 1/20
-Lushan Stone Fish 1/20
-Lushan Stone Fish 1/20
-Shan Lu Yunwu Tea 1/20
Liaoning more
-Changchun Shredded Trotters 1/20
-Majia Siu Mai 1/20
-Scallion Jar Oven (Liaoning) 1/20
-Dry Soy Sauce Pork 1/20
-Baile Smoked Chicken 1/20
Inner Mongolia more
-Hair Cabbage 1/20
-Yogurt 1/20
-Knife Cutting (Inner Mongolia) 1/20
-Lama Temple Moon Cake (Inner Mongolia) 1/20
-Haddar Cake 1/20
Nanjing more
-Nanjing's Snacks 1/20
Ningxia more
-Lycium barbarum food 1/20
-Guyuan flavor snacks 1/20
-Weining flavor 1/20
-Yinchuan Wuzhong flavor snacks 1/20
-Ten big bowls of the Hui people's feasts 1/20
Qinghai more
-Ando noodle slices 1/20
-Steamed beef trotters 1/20
-... Steamed Beef Trotters 1/20
-Crunchy Tsampa 1/20
-Qinghai Famous Dishes 1/20
-Steamed Noodle Slices with Mutton 1/20
Shandong more
-Zhoucun Crispy Biscuits 1/20
-Dezhou Grilled Chicken 1/20
-Shandong Eats 1/20
- Yucheng Grilled Chicken 1/20
-Shandong Eats 1/20
- Yucheng Steak Chicken 1/20
-Zhanhua Jujubes 1/20
Shanxi more
-Style Foods 1/21
-Famous Specialties 1/21
-DeShengYuan "Brain" 1/21
-Tofu Brain 1/21
-Jinnan Stuffed Vegetables 1/21Shanxi more
-Pucheng Steamed Buns with Rafters 1/21
-Weinan Buns 1/21
-Halal Style 1/21
-Xi'an Snacks and Desserts 1/21
-Xi'an Flavorful Foods 1/21
Shanghai more
-Light and flavorful-Zhenru white cut lamb 1/21
-Lao Chenghuangmiao shopping mall snacks 1/21
-Shanghai snacks three staples 1/21
-Fengjing dingtou 1/21
-Anchovy 1/21
Sichuan more
-Sanhe mud 1/21
-Ham and chicken rolls 1/21
-Pot stickers with chicken sauce 1/21
-Layered cakes with lotus paste 1/21
-Rose patties 1/21
Taiwan more
-Ajapai cake 1/21
-Taiwanese snacks are full of flavor 1/21
-Aguo Goose meat 1/21
-Quanzhou-style half-congee dish-Ahan congee 1/21
-Ajuan meat dumplings 1/21
Tianjin more
-Tianjin's "Dogfu" dumplings have been famous for a long time 1/21
-Goblet with scallion 1/21
-Ear-eye fried cake 1/21
-"Guifaxiang" assorted sesame flowers 1/21
-Jinmen shida pastry 1/21
Tibet more
-Tibetan ghee tea 1/21
-Zanba 1/21
-Tibetan blood sausage 1/21
-Tibetan blood sausages 1/21
-Tibetan Blood Sausage 1/21
-Tibetan Crispy Cheese Cake 1/21
-Ando Noodle Slices 1/21
Hong Kong more
-Phoenix Claw 1/21
-Cordyceps Pigeon 1/21
-Fiery Corn Swirls 1/21
-Vernacular Traditional Sweets "Renhe Tofu Flower" 1/21
-Che Chai Noodles and Wonton Noodles 1/21
Xinjiang more
-Roasted Naan 1/21
-Rice Intestine and Noodle Lungs 1/21
Hand-held Mutton 1/21
Lamb 1/ 21
-Thin-skinned buns and baked buns 1/21
Zhejiang more
-Jiaxing zongzi 1/21
-Jinhua edamame beans 1/21
-Jinhua dried vegetable crispy cakes 1/21
-Jinhua dried vegetable crispy cakes 1/21
-Jinhua ham
Comprehensive list of special snacks of different regions
1.Taipei: Mandarin Duck Hot Pot
2.Kaohsiung: Oyster Omelet
3.Tainan: Fried Eel
4.Hong Kong: Barbecued Pork
5.Harbin: Stewed Live Fish in Demolition Fish
6.Dalian: Salted Fish Cake
7.Meizhou: Stuffed Bean Curd with Hakka Folks
8.Qiqihar: Pig-Killing Cuisine
9.
9. Zhanjiang: Local Chicken
10. Yan'an: Fishy Soup with Lamb
11. Xi'an: Cold Donkey Meat
12. Xiangtan: Braised Pork with Mao's Family
13. Guangzhou: Old Flame Soup
14. Shunde: Sashimi with Chrysanthemum Flowers
15. Yanji: Dog Meat Hot Pot
16. Changchun: Ground Jiamusi: Pork Stew with Pickled Vegetables
18. Shenyang: Sichuan Hot Pot
19. Hohhot: Mongolian Barbecue Meat
20. Beijing: Boiled Fish
21. Jilin: Dog Meat Soup
22. Shenzhen: Chongqing Old Hot Pot
23. Zhuhai: Yellow Bone Fish
24. 24. Xiamen: boiled live fish
25. Longyan: drunken chicken
26. Chengdu: pickled cuttlefish
An author named "Mao" wrote about Szechuan seafood this way: since the seafood defection from the Szechuan cuisine, it seems to be
glowing with its second spring! The first is the "Szechuan" dish, which has been in use for many years! One of the iron examples is pickled cuttlefish son. This dish all depends on the Sichuan bubble pepper (bullet pepper), to
pick the color of bright red, body large meat thick pepper, bubble also need to be just right. The dish is red and white, pleasing to the eye! The
flavor of the pickled peppers is all inside the cuttlefish, with a touch of sweetness.
27. Yibin: yellow hot ding fish hot pot
The yellow hot ding on the Yangtze River, is "Ba Shi yellow hot ding". What do you mean by "Ba Shi"? This is the Sichuan dialect, that is good not
can be better meaning. In Yibin to make the yellow hot ding is not braised or steamed, but more Sichuan food, yellow hot ding fish fire
pot, tender meat, incomparable.
28. Changsha: dry nest with skin snake
2000 taste shrimp in the whole Changsha city frenzy, restaurants, stalls, none do not taste shrimp, and with the recent grass dragon
shrimp out of gear, with it together with the flavor of the snake on the way to take the upper hand. Flavor snake and flavor shrimp have the same wonder,
The snake chopped into strips with Hunan's special spicy sauce, dashi, incense, green and red bell peppers, green onions, ginger and monosodium glutamate a stew fierce simmering. Large
Fire frying is also used after the sub-fire simmering through, taste. Drizzled juice on the plate, the fat snake section has been soaked to the body red, snake meat
tight, silky transparent oil, along the texture of the bite, elasticity of the snake meat in the tongue will gradually become fragrant
gas, the kind of hot, spicy, spicy people inhale cool air but also want to stop.
29. Haikou: sand nest Wenchang chicken
Named Hainan "four famous dishes" of the first Wenchang chicken produced in Wenchang City, Hainan, and named, weighing about 1.5 kg
right, the traditional way of eating is white chopped, the best representation of the Wenchang chicken fresh and tender original flavor. At the same time with chicken oil and chicken soup cooked
Rice, commonly known as "chicken rice". Hainanese people say "eat chicken rice" that includes white chicken. In the national casserole a hot
influence, Hainan's Wenchang chicken also have casserole trend.
30. Sanya: red curry and melon Gaji duck
Gaji duck, commonly known as the "duck", is the Qiong overseas Chinese introduced from abroad in the early years of the good breed of ducks, the duck method of raising special
The study: first of all, the duckling is fed to small freshwater fish and shrimp, or earthworms, cockroaches, about two months, the duckling feathers on the first time, and then to
This is the first time that the duckling is fed with freshwater fish and shrimp, or earthworms, cockroaches, about two months, duckling feathers on the first time. The first is to
circle, narrowing the scope of its activities, and rice, rice oak mixed and pinched into a small mass to fill the feed, 20 days after the growth of meat
ducks. Its characteristics are, duck meat is fat, skin white smooth and crispy, skin and meat between a thin layer of fat, especially sweet. Add red curry
curry and golden gourd, and it becomes even more colorful and fragrant.
31. Nanchang: quinoa fried bacon
Poyang Lake's grass, Nanchang people's treasure - said this dish. Nanchang and Jiujiang two big cities join hands to make this
The dish is not expensive, but it is the love of Jiangxi people, as soon as you have the opportunity to order to foreign friends and people who have left Jiangxi for too long to eat.
Quinoa is a kind of water plant unique to Poyang Lake area, which is considered by Chinese medicine to be sweet in flavor, flat in nature and slightly poisonous, clearing heat, inducing dampness and killing
insects. Quinoa take its young stems and bacon stir fry, add some chives in order to "set off" quinoa's "original flavor". The end is bacon salty
Spicy and soft, quinoa crisp and sweet. Hunan cuisine also has this dish, but take quinoa root fried, and land quinoa is not crisp enough.
32. Ganzhou: Gannan small fried fish
Many people accidentally Gannan small fried fish said Gannan fried small fish, big fallacy. "Fish cakes, fish dumplings and fried fish are known as the "three fish" of Ganzhou. Gannan small fried fish is the Ming Dynasty Ling cooks first local flavor dishes, eat to today still flow
line. Because it is small wine (Ganzhou customary vinegar for small wine) fried fish and named. Small fried fish selection of fresh grass carp, remove the fish head fish
tail, batch into pieces, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooking and become.
Golden color, fresh and tender taste, slightly vinegar aroma.
33. Pingxiang: Spicy Fried Lavender
"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of its proximity to Hunan, Pingxiang people are very fierce in eating spicy,
It is said that even the steamed egg to put chili powder. Stir-fried pork with chili peppers is a typical spicy dish, but the spiciness is complemented by the lavender,
making the lavender aroma even more hearty and intense.
34. Ji'an: Jinggangshan Smoked Bamboo Shoots with Roasted Pork
Eight hundred miles of Jinggang is an ocean of bamboo, and different varieties of bamboo shoots are easy to make into dried bamboo shoots. The boiled bamboo shoots are roasted and dried over charcoal fire,
because of their dark brown color, they are called black smoked bamboo shoots. When meat is roasted with it, the meat tastes sweet while the bamboo shoots have a long flavor.
35. Anshun: fried bait block
Bait block burned, boiled, fried, brined, steamed, fried can be, fried bait block most bait block style. The bait block cut into inch square small thin
slice, plus ham slices, sour pickles, onions, leeks, pea tips fried, poured with sweet and salty soy sauce, mixed with a little oil hot
pepper, eating sweet and thick, salty and spicy mellow, rich in color, strong as oil paintings.
36. Yinchuan: snowflake mutton
Snowflake mutton has always been known for its fishy and thick taste of mutton to create one of the most romantic and light associations. This dish to cooked white
Lamb slices peeled and patted loose, cut into dominoes block and add ingredients stained well. And then with fresh milk, egg white mixed into the chicken, Mandarin fish meat
fine velvet, into a small cage drawer steamed through the lily powder sprinkled on the complex process is far from over, will be pumping foam egg
clearly scooped in the steam through the lamb pieces are shaped like snowflakes on the origins of the icy and clean. Sit on the spoon on the fire, and then layers of ingredients, hook
thickening, and finally drizzled into the chicken (duck) oil, a shape of bright, soft and tender in the mouth, such as snowflakes that melted "snowflake lamb"
this is finally accomplished. The workmanship is really some of the flavor of the Jaffa eggplant.
37. Liuzhou: Screw Chicken
To be included in the twenty-four seats of the Jin-style Full House, and to be one of the 24 dishes on the table, the screw chicken is really something special
. And in fact, the market price of this kind of egg-laying chicken is not expensive.
38. Luzhou: fish head hot pot
Sichuan hot pot originated in the confluence of the Yangtze River and the Tuojiang River in the southern Sichuan town of Luzhou, where the hot pot industry is booming, creating a lot of
many brands of hot pot restaurant. Fish head hot pot has Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, home-style spicy, fresh but not
dry fire, the south Sichuan flavor is prominent.
39. Dunhuang: double tower fish
Dunhuang food style by the grassland nomads have a greater impact, "roasted sheep" is all the city's restaurants, hotels must have a
dish. But the "Anxi three" - drink lockyang wine, Guazhou melon, eat double tower fish, Anxi is also Dunhuang food culture
the source of the flow. Lock Yang wine to medicine to strengthen the essence of Yang, Guazhou (i.e. Dunhuang) out of the honeydew melon has a history of more than 3,000 years. The king of Zhou Mu feasted on
Western Queen Mother and the lords of Guazhou honeydew melon; double towers of freshwater fish meat fat tender and refreshing, for today's Dunhuang, "Han Dynasty",
"Tang Dynasty", "Dunhuang new scene!
The four major gourmet series of Dunhuang "Han Dynasty", "Tang Dynasty", "Dunhuang New Scene", "the marketplace" in the four major food series of the reserved menu.
40. Quanzhou: ginger duck
Quanzhou people greedy, the old city food street, ** ginger duck is very popular. Quanzhou people "make up for the winter" to buy chicken, duck, shrimp and crab, Figure
Convenience is to buy ready-made ginger duck. Quanzhou ginger duck from ** and Xiamen, respectively, is the Min cuisine cooking a masterpiece. Ginger mother
Duck has salty, light, spicy three flavors production, the practice is fierce fire open, warm fire stew, tonic under the pot to turn over three times, start the pot of oil and not
greasy, unique taste, flow of fragrance overflowing color.
Good luck 2005-11-11 09:47
41.Pengzhou: nine feet board duck
Pengzhou's geese and ducks are particularly long necked, stretching all over the western Sichuan, the whole plains are drooling. Pengzhou is a suburb of Chengdu that has a tradition of
raising ducks, and the town of Jiuzhi is Pengzhou's small poultry distribution center, where farmers load freshly slaughtered geese and ducks onto trucks and ship them to Chengdu, where Chengduites are addicted to eating "Jiuzhi's Fresh Goose Intestine Hot Pot". The most "evergreen" dish is the nine-foot duck, which has become
a famous Sichuan duck.
42. Nanyang: Zhenping Daokou Roasted Chicken
Must choose one of Nanyang's Meixi Elbow, Meatball Bowls, and Baitugang Spicy Chicken, Nanyang people have painfully
cuts the love or choose Daokou Roasted Chicken. Have you ever eaten a whole chicken and shaken the bones of the roasted chicken? The secret recipe for roasted chicken from the Imperial Chef of the Qing Dynasty Palace
has resulted in three hundred years of reputation for Daokou Roasted Chicken.
43. Shaoyang: stir-fried pig's blood meatballs
Shaoyang people will do business, Hunan da big fortune are some Shaoyang people. Baoqing pig's blood meatballs, also known as blood poi, is a traditional food in Shaoyang
Yang, the main raw material is tofu, the first gauze will be filtered out of the water in the tofu, and then the tofu crumbled, and then
fresh pork cut into diced meat or strips, mixed with the right amount of pig's blood, salt, chili powder, five-spice powder, and a little sesame oil, sesame oil, flavor
Oil, monosodium glutamate, sesame and other condiments, mixing well, made into buns Size oval-shaped balls, placed in the sun for a few
days, and then hung on the wood stove to let the smoke dry, the longer the smoke, the stronger the flavor of wax. There is also an iron frame, under the frame
with a stove burning sawdust, chaff, husk or charcoal smoking, this smoked especially pay attention to the fire, can not be too fast and too fierce,
Otherwise, the taste is not good. Pills can be eaten after smoking dry. But the most popular way to eat is fried.
44. Xishuangbanna: Dai flavor platter
North latitude 21 degrees 10 minutes-22 degrees 40 minutes, longitude 99 degrees 55 minutes-101 degrees 50 minutes, Xishuangbanna is the only oasis on the earth's northern regression
line on the desert land. After the taro grass grilled fish, fragrant bamboo rice, deep-fried moss and fried cowhide, the most important thing you should
taste is probably this Dai platter.
45. Tianshui: Tianshui chowder
Tianshui is known as the "Little Jiangnan on Longshang". Newspaper Mr. Fan Changjiang "northwest corner of China" wrote: "Gansu people say
Tianshui, just like Jiangsu and Zhejiang people say Suzhou and Hangzhou, that is a beautiful scenery, rich in goods, beautiful people".
On top of snacks such as Tianshui croak, Tianshui slurry, Tianshui lard box, Qin'an sesame-rotted bun, and Qin'an tripe silk soup, there is the even more
popular Tianshui chowder. Stir the egg whites and yolks together and spread them into thin cakes. Take the fresh pork minced, put salt, flour,
peppercorns after mixing, add in the middle of the two layers of thin omelette flattened, steamed in a cage, cut into strips, will be made into plywood meat. To splint
meat-based, with ringing skin strips, balls, poured with chicken broth, sprinkled with green onions, cilantro, fungus, etc., into the soup pot, the amount of soup
many, meat and vegetables with the side to drink and eat, not oily, not greasy, delicious flavor.
46.zhouzhuang: wansan hoof
Wansan hoof, wansan meat, warm up the cooked lotus root, pickled vegetable amaranth, wansan duck has become a representative of zhouzhuang cuisine. Especially, "Wansan Foot"
Wansan Foot is the most popular one. According to the legend, Shen Wansan, a rich man in the south of Yangtze River, "When there is a feast in his house, there must be crispy foot". Wansan hoof to pig legs as raw materials, with
to seasoning, cooking with high fire, after steaming and stewing, skin moist meat, soup color sauce red, fat but not greasy, salty and sweet moderate, meat crispy
rotten, melt in the mouth. Its eating method is even more special, in the two long bones running through the whole pig's hoof, a fine bone will be lightly drawn and
out, hoof shape does not move. Using the bone as a knife, the hoof is smoothly cut open for people to share. Wan San Hoof has
become a staple dish at festivals and wedding banquets in Zhouzhuang, meaning reunion, while tourists carry vacuum-packed fresh Wan San Hoof
away.
47. Urumqi: hand-held mutton
The freshness of hand-held mutton is not so much due to "hand-held" as it is to the local sheep, local water and local cooking methods in Xinjiang. The whole sheep is skinned and gutted, then boiled in a large pot of Tianshan snow water
. Grab a generous pinch of salt and sprinkle it into the pot when it's ready to rise, or just dip the lamb in the salt and it's ready for your ears!
48. Yili: horse meat
Yili horse is famous all over the world, Yili horse meat can not be said to be better than the world of horse meat. Cooked with seasonings after the horse meat, large blade
the, yard in the plate, immediately edible, the meat is expensive in the fragrance and not greasy, chewy. However, horse meat, after all, still belongs to the "high
expensive" food, even in Ili, eating horse meat can only be an occasional "meal".
49. Kashgar: naan pit meat
"Not to Kashgar is not to Xinjiang", to Kashgar not eat naan pit meat can only be counted as a wasted trip. In front of the homes of the Uyghur people
there is an earthen pit used for making naan, half underground and half on the ground. The whole sheep, smeared with spices, is enclosed in the naan pit
and roasted slowly over a dark fire. When it's baked for a certain amount of time and the naan pit is opened, the aroma is so strong that it's not an exaggeration to describe it as "ten miles".
50. Zhengzhou: carp three eat
Zhengzhou also shouted to revitalize the Yu cuisine, but also self-deprecating: anything that needs to be revitalized, from the demise is not far away. Carp three
Eat is Zhengzhou's famous dishes, once upon a time that carp is to be called the Yellow River carp, restaurants to buy back the carp, must be in the pond
Face raising two or three days, the fishy smell spit clean, before you can fish out of the pot. Nowadays, this kind of attention is a bit extravagant, but
a fish three eat still make people eat. Half of it is eaten dry, half of it is sweet and sour, the head and tail are mixed with shredded radish to make soup, and the most interesting
thinks of all is the sweet and sour sauce mixed with a nest of noodles, which is similar to the noodles mixed with the vinegar fish from the West Lake in Hangzhou.
51. Kaifeng: Sesame Shark's Fin
When you go to Kaifeng, you have to eat authentic Yu cuisine - it's a thousand-year-old city! The ingredients in Yu cuisine are generally very homemade,
the beauty is in the seasoning and heat. Sesame wings are actually marinated chicken wings coated with egg sauce and then dipped in sesame seeds and deep-fried in oil. The fried egg
juice looks like cicada wings. It is rare to find such a beautiful and delicious dish in Yu cuisine.
52. Luoyang: Pork Slices in Soup
Luoyang likes to eat water feasts, dozens of dishes, soup and water down, eat people even called addictive. Sliced meat in soup is an indispensable dish in the water table
and to the main Yu cuisine of the old store "really different" to do the best, it is lean meat as the main ingredient, wood
Ear, gold needles, large green beans and other auxiliary materials carefully made from the meat is tender, slightly sour and appetizing.
53. Anyang: Buckle Bowl Crispy Pork
Anyang, the Central Plains, tastes light, but in recent years, Sichuan, Guangdong, Northeast China, one after another into the restaurant,
Anyang people like to order a little bit of all kinds of dishes. The local traditional dish of eight bowls is still popular, especially for weddings and celebrations
. In terms of current tastes, the most potential for continuing the tradition is in the crispy pork in the buckle bowl. The traditional snacks of three non-stick, battered noodles in fact
best represent the characteristics of Anyang's diet.
54. Shijiazhuang: catch fried whole fish
From the perspective of traditional dishes, Shijiazhuang is too young, young to have their own characteristics, the so-called Shijiazhuang dishes,
is in fact, absorbed Beijing, Lu and other places of the cuisine, and then to innovate and become. Local dishes have a catch fried whole fish quite see
Shijiazhuang people of this "breadth of mind". Catch fried whole fish with a large carp, the wonderful thing is the knife. The dish takes up a third of the table, and is delicious and atmospheric.
55. Datong: chowder
The people of Datong have mixed tastes and are not particular about it, and accept all kinds of dishes as they are. The base tail shrimp, braised turtle these are on the face of
, affordable and delicious braised food is actually the local chef to drill the most to the fire. Chowder is a bit of a northeastern flavor, earth
beans, cabbage, vermicelli, pork stewed in one pot, big fish, prawns are not stingy in the pot, warming the stomach.
56. Qinhuangdao: steamed seafood
To Qinhuangdao to go to the natural mouthful of seafood, the locals like to steam seafood, whether it is crab, shrimp or clams, put
water, steaming, eat dipped in a bit of ginger and vinegar juice, that fresh! Eating seafood is seasonal, crab two seasons a year, the end of April
started to eat Pei Pei shrimp, of course, you can also regardless of the season, eat farmed, in the eyes of the people of Qinhuangdao, that's not called seafood. In recent years
to barbecue seafood began to popular, there is a small fish called Qingpizi, slender, spine there is a little green, can not be fried to eat,
can only be grilled to eat, there is a taste and special cheap, in season when 5 yuan can buy two pounds, two and a half pounds.
57. Taiyuan: over-oiled meat
Taiyuan's restaurants have been occupied by Cantonese, Sichuan, Beijing and Lu cuisine, and the local cuisine seems to be some noodle snacks
eat. The pork is also a bit of a noodle snack, but it's a seriously popular traditional local dish.
Choose the best meat, cut into thin slices, outside a thin layer of egg dipped into the gravy, blanch in the oil, fish out, stir-fried
fried, any restaurant will do, do out of the flavor is not very different. Despite the dubious name, the flavor is fragrant
not greasy, worth a try.
58. Nanjing: tarragon fried dried
Salt water duck is still an indispensable dish for Nanjing guests, but every time to apologize to add a sentence: now this
duck is getting fat. Overseas people to Nanjing, to eat the famous artemisia fried dried, Nanjing people also to "artemisia only
Nanjing only" and self-proclaimed. In fact, the production of artemisia more places to go, but there is no Nanjing people to treat that part of the fine vegetarian dishes.
Nanjing people eat tung artemisia, a catty to pinch off 8 two, a single remaining section of clean, green and crunchy artemisia rod tip. Fried
dry is also "vegetarian" fried, in addition to a little oil, salt, almost no other condiments, to be the tip of the artemisia stalks and dried and
mixed with the natural fragrance of the lips and cheeks extraordinarily refreshing after eating.
59. Suzhou: roasted crucian carp onion
Suzhou people love to eat fish, but picky, some people do not eat carp, some people do not eat chub, but only crucian carp, never heard
Some people are jealous - Suzhou children learn to say "fresh to come! The phrase "fresh from the ground" is used in the context of crucian carp. The dish
Roasted crucian carp with scallions highlights the freshness of crucian carp. On the back of the crucian carp, which drips with a sauce-red broth, are half-inch-long crispy scallions.
I don't know why it's called "grilled scallions," but it's always the first place you'll stick your head in the sand.
60. Wuxi: Meat bones
Wuxi's chicken is a big hit now that it's out of favor. Wuxi people love sweet and sour food, and the flavor of meat
bones is reminiscent of sweet and sour pork, but the meat on top of the bones is fluffier, thicker, and more moderately sweet and sour, and even the bones
are crispy enough to bite into. The bones were vacuum-packed years ago, and it's not uncommon to see people at train stations carrying eight or 10 boxes of them to their
cars.
61. Yangzhou: Stewed Lion's Head with Crabmeat
Yangzhou people have an unalterable preference for their own family's dishes and flavors. While Cantonese cuisine is popular, Yangzhouers also eat morning
tea, but from the dim sum to the way they eat it, it's all authentic Weiyang style, adding the comment, "We have had morning tea in Yangzhou for a long time
" as they eat. The stewed lion's head with crabmeat is also said to be nearly 1,000 years old, and is still a favorite. The so-called "lion's head,"
in Yangzhou dialect, is a large meatball, or in Mandarin, a large meatball. In Yangzhou dialect, it is a large meatball, but inside the meat there is crab meat, crab roe, seasoning, and underneath
and then padded with green vegetables, stewed in a cage. In the words of Yangzhou people, "The pork is fat and tender, the crabmeat is fresh and fragrant, and the vegetable heart is crispy, and must be scooped up and eaten with a seasoned
spoon, which fills the mouth with fresh aroma and leaves a fragrance on the teeth and cheeks, and makes people unable to forget it for a long time."
62.Nantong: the world's first fresh
63.Xuzhou: sha soup