Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the chafing dish materials 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 making method of soup base. Like eating Sichuan food, the spicy degree of hot pot is graded, and 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. price
Ge Feng frugal by people, equivalent to RMB 100 yuan to thousands of yuan.
2.kaohsiung: oyster omelet
Locust is a special product of Kaohsiung, which is 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 with the larvae, like egg cakes.
3. Tainan: fried eel
> > tainan specialty. The condiments are sugar, salt, and nine kings. Although fried, the fish can still be delicious and slightly sweet.
4. Hong Kong: Roasted meat
> > Roasted meat includes roast goose, squab, suckling pig, barbecued pork and some brine dishes. Generally, it is pickled in secret sauce for a period of time and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and the taste is slightly sweet that Cantonese people like. Roasted goose in Shenjing and squab in Huatian are among the "old brands". Cantonese people always bring suckling pigs when they worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as goose's paw (wing) in brine and duck's kidney in brine.
5. Harbin: stewed live fish in Demoli
> > On the outskirts of Harbin, there is a small village called Demoli. The villagers opened a snack bar on the roadside to welcome passers-by who stopped for dinner. Stewing tofu, vermicelli and carp from Wusuli River is a warm old practice for 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 cuisine, let's have Molly stew live fish.
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> > 6. Dalian: salted fish cake
Salted fish cakes flowed from the local countryside into the city, and now all small restaurants and big restaurants can eat them. Fish is a sea fish in autumn. There are great fish and yellow flowers, which are palm-long. They are salted with ginger and onion, and they are browned with oil. The cake is made of aged corn flour mixed with bean flour and white flour. Boil the cauldron with water and stick the cakes around it. Want to eat? Wait till you get familiar with it!
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> > 7. Meizhou: Hakka stuffed tofu
> > Meizhou, a thousand-year-old city, is known as the "Hakka capital". People from 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. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil in it, and simmered it in a chicken soup earthenware pot until the aroma overflowed. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious.
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> > 8. Qiqihar: killing pig dishes
> > During the Spring Festival, a family in the village killed a pig, which was full of good things in the lower back and legs. How to eat the remaining fat in the water? There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflected the aunt's face, and the stew with ginger and garlic in the pot was cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials.
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> > 9. Zhanjiang: local chicken
Zhanjiang, formerly known as "Guangzhou Bay", has the same eating habits as Maoming and Yangjiang. Zhanjiang cuisine is one of the western Guangdong cuisines, which pays attention to the refinement of coarse materials and is original. Zhanjiang local chicken was once popular in Guangzhou restaurants. The authentic Zhanjiang chicken is selected from the farm chicken that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. It is a little hen that grows slowly or lays its first nest of eggs. Such chicken is strong in fiber and easy to accumulate nutrients. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor, and a dish of sesame oil and garlic sauce is "irritating"!
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> >10. Yan' an: mutton soup
> > There are many delicious things in Yan 'an: potato wipes Ganquan tofu pancakes, and the most important thing to taste is mutton soup. Mutton, mutton offal and soup cooked with seasoning are very simple. Villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in the four seasons is only 9 degrees Celsius, this winter is not too cold.
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> >11.Xi' an: cold donkey meat
> > Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on, and there is a folk saying "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the famous "Guanzhong donkey" in China. Fengxiang preserved donkey meat has existed since Xianfeng period in Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious and delicious.
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> >12. Xiangtan: Maojia braised pork.
> > Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is Wuhuazu. It is very exquisite and complicated to steam the belly meat with five layers and three flowers with rock sugar and octagonal cinnamon and then fry it in the pot and put the lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, very fragrant and delicious.
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> >13. Guangzhou: Old Fire Soup
> > Making soup is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn't like to drink soup. No matter whether it is cooked at home or sold in restaurants, the old fire soup in Guangzhou is nothing more than one purpose-nourishing! In summer, winter melon stewed pork ribs with lentils, red beans reduced fire, and American ginseng stewed chicken in winter to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot, and you will get pimples on your face. You need soup and herbal tea ...
> >14. Shunde: raw chrysanthemum fish
> > Shunde has been a rich place since ancient times. After working, local people like to cook carefully with local products and evaluate each other. The overall cooking skills are quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde and cook out of Fengcheng". Shunde cuisine is characterized by clearness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, the chrysanthemum fish is also more representative. There are also double-skin milk in Shunde daliang town and fish cakes in Chencun ...
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> >15. Yanji: dog meat hotpot
> > When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other parts of the country, it is also popular to eat hot pot, Korean dog meat hot pot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. It may be that Yanji is too cold, so the dog meat should be supplemented with pepper. Eat it all year round, and eat it best in summer to cure colds!
> >16. Changchun: radix rehmanniae.
> > People in our country have always had the habit of tasting three kinds of fresh ground, three kinds of fresh trees and three kinds of fresh water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.
> >17. Jiamusi: stewed pork vermicelli with sauerkraut
> > Northeasters love stews, and there are many famous dishes to eat. What kind of stewed potatoes with goose, mushrooms with chicken, and stewed vermicelli with pork and sauerkraut can all be called as the name implies, and all of them are local dishes eaten in the cold weather in the dead of month. The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk the thickness of a match stem, which helps the white leaves to be green and will not boil for a long time. Local potato flour is easy to cook and endure, and it's just like hanging upside down with chopsticks when the pot is yellow and bright. Use the old soup of cook the meat and Bones when killing pigs, add the pork and sauerkraut vermicelli stewed with sauteed pork belly, and the delicious aroma surrounds the roof!
> >18. Shenyang: Sichuan hotpot
Just like in other cities, Sichuan hot pot is as popular in the streets of Shenyang. The taste of Sichuan hot pot is thick and spicy, which is not only similar to that of Northeast cuisine, but also appeals to the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the bosses of Sichuan Hotpot Restaurant in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.
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> >19. Hohhot: Mongolian barbecue
> > The authentic flavor of the horseback riding people is baked. When you have entered the yurt and drunk milk tea, you will take the Hada handed by the hospitable herdsman with both hands! When you are surrounded by a bonfire and enjoying the barbecue fragrance sent by the gentle breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."
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> > 20. Beijing: boiled fish
> > "Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt slightly, and then boil it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.
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> > 21.Jilin: dog broth
> > In the Korean Hotel in Jilin, all the dog broth is the fresh meat of the day, stewed once a day, and there is no soup stock. The dog broth made in this way is called clear soup. To eat dog meat, there are many tricks, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel that there is a fragrance in your nose, and this dog meat will taste more and more fragrant.
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> > 22. Shenzhen: Chongqing hotpot
> > Shenzhen seems to be an easy city to land in, and you can find a place for any style of food. Of course, the hottest thing now is hot pot. A website called Shenzhen Yi has launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is known for its exquisite soup mixing, diverse raw materials, all kinds of meat and vegetables, wide adaptability, unique style and warm scenes, so it is the hottest Pengcheng.
> > 23. Zhuhai: Yellow Bone Fish
> > Sichuan people eat diced yellow pepper, and southerners call it yellow bone fish. Zhuhai is a city used to eating seafood, with many immigrants and no own cuisine, so it has to eat everywhere. This fashionable yellow bone fish is produced by Hunan cuisine.
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> > 24. Xiamen: Boiled live fish
> > The popularity of this dish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of foreign dishes in Xiamen caused by the sharp increase of the foreign population in this city. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 new Sichuan restaurants. However, the taste of boiled live fish is really good. Although the ingredients are simple and popular (grass carp), the cooking method may not be strange (boiled), but its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also is an extension of its traditional "sand tea complex" in the whole Sichuan cuisine popular trend.
> > 25. Longyan: Drunk river river
> > This is a classic Hakka dish, which was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) a few years ago, but in Longyan, even though Sichuan and Hunan cuisines have swept across the country, this drunken river river can still be called enduring. River river from Changting is known as one of the five famous chickens in the world. It is said that it is three yellow (mouth, feet and hair) and three black (two wings)
It is famous for its three forks (crown and two claws), but the most unique thing about this dish is the wine. Only by cooking with Hakka wine can we make a delicious chicken that is fresh, tender and fragrant.
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> > 26. Chengdu: Cuttlefish with Pickled Pepper
> > An author named "Mao Liao" wrote about Sichuan-style seafood like this: Since the seafood defected from Sichuan cuisine, it seems to glow with its second spring! An iron example is cuttlefish with pickled peppers. This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big body and thick meat, you need to soak it just right. The dishes are red and white, which is pleasing to the eye! The taste of pickled peppers is all in cuttlefish larvae, with a little sweet taste.
> > 27. Yibin: Hot pot of diced fish with yellow peppers.
> > The yellow diced chilli beside the Yangtze River is "Bashi yellow diced chilli". What do you mean "Bashi"? This is Sichuan dialect, which means too good.
> > The diced yellow chilli made in Yibin is not braised or steamed, but mostly eaten in Sichuan cuisine. The diced yellow chilli fish hotpot is tender and incomparable in meat quality.
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> > 28. Changsha: dry nest with skin snake
> > In 2000, tasty shrimp was popular in Changsha, and all restaurants and food stalls cooked tasty shrimp. With the recent suspension of grass lobster, the tasty snake that debuted with it gained the upper hand. Tasty snake and tasty shrimp have the same effect. Chopping the snake into strips is also a stew with Hunan's specialty hot sauce, aniseed, fragrant leaves, green and red pepper and onion, ginger and monosodium glutamate. After the fire is fried, it is simmered thoroughly and tasted with sub-fire. When the juice is poured on the plate, the fat snake section has been soaked in red and bright, and the snake meat is tight, with a transparent luster. After a bite along the texture, the elastic snake meat gradually turns into a fragrance between the tongues, which is then perceived as spicy, so spicy that people can't stop.
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> > 29. Haikou: Shawo Wenchang Chicken
> > Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, is named after being produced in Wenchang City, Hainan Province, weighing about 1.5 kg. The traditional way of eating Wenchang Chicken is to chop it in white, which can best reflect the original flavor of Wenchang Chicken. At the same time, cooked rice with chicken oil and chicken soup is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiled chicken. Under the influence of the national casserole fever, Wenchang chicken in Hainan also has the trend of casserole.
> > 30. Sanya: Red Curry Cucumber Plus Duck
> > Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck introduced from abroad by overseas Chinese of Qiong nationality in the early years. Its duck breeding method is particularly particular: first, feed the ducklings with freshwater fish and shrimp or earthworms and cockroaches. After about two months, when the ducklings' feathers first appear, they will be kept in small circles to narrow their range of activities, and then they will be mixed with rice and rice rubber to make small lumps and fed, and then they will grow into meat ducks in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and meat, which is particularly sweet. Add red curry and melon to make it more lively and fragrant.
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> > 31.Nanchang: fried bacon with Artemisia selengensis
> > The grass in Poyang Lake is the treasure of Nanchang people-this is the dish. Although this dish made by Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people. Whenever possible, it will be given to friends from other places and people who have been away from Jiangxi for too long. Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Chinese medicine believes that it is sweet in taste, flat in nature and slightly toxic, and can clear away heat, promote diuresis and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty and soft, and Artemisia selengensis is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and the Artemisia selengensis on the land is not crispy enough.
> > 32. Ganzhou: Gannan small fried fish
> > Many people accidentally refer to Gannan small fried fish as Gannan fried small fish, which is a big mistake. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Gannan small fried fish is a local flavor dish pioneered by Ling Chu in Ming Dynasty, and it is still popular today. It is named because it is a small wine (Ganzhou used to call vinegar a small wine) to fry fish. The small fried fish is made of fresh grass carp, the head and tail of which are removed, batch into blocks, and cooked with ginger, green onion, red pepper, small wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.
> > 33. Pingxiang: chili pepper fried bacon.
> > "Jiangxi people are not afraid of spicy", spicy is in Pingxiang. Because of its proximity to Hunan, Pingxiang people are very fierce in eating spicy food. It is said that even steamed eggs should be put with Chili powder. Chili pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to the bacon, which makes the aroma of bacon more hearty and strong.
> > 34. Ji' an: Jinggangshan smoked bamboo shoots and roasted meat.
The 800-mile well is a sea of bamboo, and different kinds of bamboo shoots are easy to make into dried bamboo shoots. Bake the cooked bamboo shoots with charcoal fire to dry, because they are dark brown, which is called black smoke bamboo shoots. With its roast meat, the meat tastes sweet, while the bamboo shoots taste long.
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> > 35. Anshun: Fried bait.
> > The bait block can be roasted, boiled, fried, marinated, steamed and fried, and the fried bait block is the most elegant. Cut the bait into small pieces, add ham slices, pickled vegetables, green onions, leeks and pea tips, stir-fry, pour sweet and salty soy sauce, and mix with a little oil pepper. It tastes sweet and thick, salty and mellow, rich in color and strong as oil painting.
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> > 36. Yinchuan: Snowflake Mutton
> > Snowflake mutton creates the most romantic and light association for mutton which has always been famous for its fishy smell. This dish is made of cooked white sheep meat slices peeled and flaked loosely, cut into domino pieces and soaked evenly with ingredients. Fresh milk and egg whites were mixed with the minced meat of chicken and mandarin fish, and then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and scooping the whipped and bubbly egg whites on the steamed mutton pieces is the origin of the snow-like ice and jade. Set a spoon on fire, then add materials and thicken it layer by layer, and finally pour in chicken (duck) oil, and a "snowflake mutton" with a bright shape and a soft and tender entrance, such as the melting of snowflakes, is finally accomplished. The exquisite labor is really a bit of Jiafu eggplant.
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> > 37. Liuzhou: Screw Chicken
> > Being able to enter the 24 seats of the Jin-style Manchu-Han banquet and become the only one of the 24 dishes on the banquet, the screw chicken is really extraordinary. In fact, the market price of laying hens is not expensive.
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> > 38. Luzhou: Fish Head Hotpot
> > Sichuan hot pot originated from Luzhou, an important town in southern Sichuan where the Yangtze River and Tuojiang River meet. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fish-head hot pot includes Yangtze River fresh fish, yellow spicy diced fish, casserole fish and half soup fish, which are often spicy, delicious but not dry, and have a prominent flavor in southern Sichuan.
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> > 39. Dunhuang: Fish in Twin Towers
> > The food style in Dunhuang is greatly influenced by nomadic people in the grassland, and "Roasting whole sheep" is a must-have dish for all hotels and guesthouses in the city. However, the "three unique skills of Anxi"-drinking Cynomorium wine, tasting melons in Guazhou and eating fish in Shuangta are the origins of Anxi and Dunhuang food culture. Cynomorium songaricum wine uses medicine to strengthen essence and strengthen yang, and melon has been produced in Guazhou (Dunhuang) for more than 3000 years. Zhou Muwang feted the Queen Mother of the West and the princes, that is, Guazhou honeydew melon; The fresh water fish fat of the Twin Towers is tender and refreshing, and it is a reserved menu in the four major food series of Dunhuang today, namely "Great Heroes", "Weather in the Prosperous Tang Dynasty", "New Scenery in Dunhuang" and "Everything in the Market".
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> > 40. Quanzhou: Ginger Duck
> > Quanzhou people are greedy, and * * ginger duck is very popular in the ancient city food street. Quanzhou people buy chickens, ducks, shrimps and crabs for winter, and ready-made ginger ducks for convenience. Quanzhou's ginger duck came from * * and Xiamen respectively, which is a must for Fujian cuisine. Ginger duck is made in three flavors: salty, light and spicy. The method is to boil it with strong fire, stew it with warm fire, make up the medicine and turn it over three times in the pot. The pot is oily but not greasy, and it has a unique taste and is full of fragrance.
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> > 41.Pengzhou: Nine-footed salted duck
> > The necks of geese and ducks in Pengzhou are extremely long, stretching all over western Sichuan, and the whole plain is drooling. Pengzhou is a city with a tradition of raising ducks in the suburbs of Chengdu, and Jiuchi Town is a small poultry distribution center in Pengzhou. Farmers load the newly slaughtered geese and ducks into cars and transport them to Chengdu. Chengdu people are addicted to eating "Jiuchi Fresh Goose Intestine Hot Pot". The most "evergreen tree" is the nine-footed duck, which is already a famous "duck" food in Sichuan.
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> > 42. Nanyang: Zhenping Daokou Roast Chicken
> > Be sure to choose one of Meixi elbow, meatball buckle bowl, Baitugang spicy chicken and other delicacies in Nanyang. Nanyang people reluctantly give up what they want or choose Daokou roast chicken. Have you ever eaten a roast chicken with the whole chicken shaken and the flesh separated? The secret recipe of roast chicken, which came out from the chef in the imperial dining room of the Qing Palace, has made Daokou roast chicken with a reputation of 300 years.
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> > 43. Shaoyang: Stir-fry pork blood balls.
> > shaoyang people can do business, and those who make a fortune in Hunan are shaoyang people. Baoqing pork blood meatballs, also known as blood curd, are a traditional food in Shaoyang. The main raw material is tofu. First, the water in the tofu is filtered with gauze, then the tofu is crushed, and then the fresh pork is cut into diced meat or strips, mixed with a proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds, and evenly stirred, and made into an oval-shaped meatball with the size of steamed bread. There is also an iron frame, under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the temperature, and you can't be too hasty or too fierce, otherwise it will taste bad. The meatballs can be eaten after being smoked. But the most popular way to eat is stir-frying.
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> > 44. Xishuangbanna: Dai flavor platter
> > North latitude 2 1 degree1minute-22 degrees 40 minutes, east longitude 99 degrees 55 minutes-10/degree 50 minutes, Xishuangbanna is the only oasis in the desert zone of the Tropic of Cancer on earth. After taro grass grilled fish, fragrant bamboo rice, fried moss and fried cowhide, the most delicious dish is probably this Dai-flavor platter.
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> > 45. Tianshui: Tianshui Chowder
> > Tianshui is known as "Long Shang Xiao Jiangnan". Journalist Mr. Fan Changjiang wrote in Northwest Corner of China: "Gansu people talk about Tianshui, which is equivalent to Jiangsu and Zhejiang people talking about Suzhou and Hangzhou, and they think it is a place with beautiful scenery, rich products and beautiful people." In addition to Tianshui Guagua, Tianshui Slurry, Tianshui Lard Box, Qin 'an Hemp Rotten Bread, Qin 'an Belly Soup and other snacks, there are more popular Tianshui Chowder. Mix egg whites and egg yolks and spread them into pancakes. Chop fresh pork belly, add salt, flour and pepper, mix well, flatten between two layers of thin egg cakes, steam in a cage, and cut into strips to make plywood meat. Mainly plywood meat, accompanied by pimps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus, etc., put into the soup basin, measure enough soup, mix with meat and vegetables, eat while drinking, not oily or greasy, and taste delicious.
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> > 46. Zhouzhuang: Wan Santi
> > Wansan hoof, Wansan meat, stir-fried cooked lotus root, pickled amaranth and Wansan wild duck have become the representatives of Zhouzhuang cuisine. It is said that Shen Wansan, the richest man in the south of the Yangtze River, "If there is a feast at home, there must be crisp hoofs". Wansanti takes pork leg as raw material, supplemented with seasoning, cooked with strong fire, steamed and braised, and the skin is moist and crispy, and the soup color is red, fat but not greasy, salty and sweet, the meat is crisp and rotten, and it melts in the mouth. Its eating method is even more special. Among the two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and the hoof shape does not move. Taking the bone as a knife, the hoof was cut open smoothly, so that people could share it. Wansanhoof has become the main course of Zhouzhuang people's holidays and wedding banquets, which means reunion, while tourists are carrying vacuum-packed fresh Wansanhoof.
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> > 47. Urumqi: Grab the mutton.
> > The deliciousness of hand-grabbed mutton is not due to "grasping by hand" as we thought, but to the local sheep, local water and local cooking methods in Xinjiang. The whole sheep is skinned and eviscerated, enlarged in a pot, and boiled with Tianshan snow. When you want to get out of the pot, grab a lot of salt and sprinkle it into the pot, or directly dip the mutton in salt, which will make your ears fast!
> > 48. Yili: horse meat
> > Ili horse is famous all over the world, and Ili horse meat is superior to the horse meat in the world. After the horse meat is cooked with seasoning, it is packed in a plate with a large blade and eaten immediately. Its meat quality is fragrant but not greasy, and it is chewy for a long time. However, horse meat is still an "expensive" food. Even in Yili, eating horse meat can only be an occasional "big meal".
> > 49. Kashgar: Naokeng Meat
> > "If you don't go to Kashgar, you won't be in Xinjiang". If you don't eat Naokeng meat in Kashgar, you can only make a trip in vain. There is a pit for making naan in front of the house of Uygur people, half underground and half on the ground. Seal the whole sheep with seasoning in the pit and bake it slowly in the dark. When baked for a certain time, open the pit and the aroma is overflowing. It is not an exaggeration to describe it as "ten miles".
> > 50. Zhengzhou: carp eat three times.
> > Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Carp eating three times is a famous dish in Zhengzhou. In the past, the carp was called the Yellow River carp. When restaurants bought it back, they had to keep it in a clean pool for two or three days and spit out the earthy smell before they could fish it out and cook it. Now this kind of attention is a bit extravagant, but eating a fish three times still makes people's index fingers move. Half dry, half sweet and sour tiles, head and tail mixed with shredded radish to make soup, the most interesting thing is to mix sweet and sour juice with a nest of noodles, which has the same effect as Hangzhou West Lake vinegar fish noodles.
> > 51.Kaifeng: sesame wing in the middle wing.
> > When you go to Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. The fried egg juice is as cool as cicada wings. It is rare to find such a beautiful and delicious dish in Henan cuisine.
> > 52. Luoyang: Sliced pork with soup.
> > Luoyang likes to eat a draft mat, with dozens of dishes and soup, which makes people even enjoy themselves. Sliced pork in soup is an indispensable famous dish in water mats, and it is best made by Zhendifen, an old shop specializing in Henan cuisine. It is made of lean meat as the main material, with auricularia auricula, golden needle and mung bean as the auxiliary materials. The sliced pork is smooth and tender, and slightly sour.
> > 53. Anyang: buckle bowl of crispy meat
> > Anyang in the Central Plains has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have entered one after another. When eating in restaurants, Anyang people like to order a little of all kinds of dishes. Eight bowls of local traditional dishes are still popular, especially weddings and funerals. As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. In fact, the traditional snacks with three non-sticky and pasty noodles can best represent the characteristics of Anyang's diet.
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> > 54. Shijiazhuang: grasp and fry the whole fish.
> > From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine actually absorbs the characteristics of Beijing, Shandong and other places, and then innovates. There is a dish in local dishes that catches and fries whole fish, which is quite common among Shijiazhuang people. The whole fish is fried with big carp, and the wonderful thing is the skill of knife. When a dish is served, it takes up one-third of the table, which is delicious and has an atmosphere.
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> > 55. Datong: braised dishes
> > Datong people have mixed tastes and don't pay attention to it. All cuisines are accepted according to the order. Shrimp with base tail and braised turtle are all face-saving, and the affordable and delicious braised dishes are actually practiced by local chefs. Braised dishes taste a bit like Northeast dishes. Potatoes, cabbage, vermicelli and pork are stewed in one pot, and big fish and prawns are also spared to warm the stomach.
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> > 56. Qinhuangdao: Steamed seafood
> > When you go to Qinhuangdao, you naturally have to eat seafood. Locals like steamed seafood, whether it's crabs, shrimps or clams, put water on it and steam it. When you eat it, dip it in ginger vinegar juice. That's delicious! There are seasons to eat seafood. Crabs eat Pippi shrimp twice a year at the end of April. Of course, they can also eat cultured shrimp regardless of the season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years, barbecue seafood has become popular. There is a kind of small miscellaneous fish called green skin, which is slender and a little green on its back. It can't be fried, but can only be roasted, which is delicious and extremely cheap. In this season, 5 yuan money can buy two pounds and two and a half pounds.
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> > 57. Taiyuan: oily meat
The restaurants in Taiyuan are occupied by Guangdong, Sichuan, Beijing and Shandong cuisines, and it seems that the local cuisines are just pastry snacks. The oily meat also means a little pastry and snacks, but it is a popular local traditional dish. Choose the finest lean meat, cut it into thin slices, dip it in a thin layer of egg, soak it in oil, take it out and stir-fry. Any restaurant will cook it, and the taste is almost the same. Although the name is suspicious, the taste is fragrant but not greasy, which is worth a try.
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> > 58. 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.
> > 59. Suzhou: Carassius auratus roasted 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, and only crucian carp. I have never heard of anyone who is 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.
> > 60. Wuxi: Meat and bones
> > Wuxi beggar chicken is now eaten by no one, and meat and 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.
> > 61.Yangzhou: stewed lion's head with crab powder
> > 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" is big meat in Yangzhou dialect and big meatballs in Mandarin, but there are crab meat, crab roe and seasoning in the meat, and then it is stuffed with green vegetables and stewed in a 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."
> > 62. Nantong: the best in the world.
> > clams are indispensable on the dining table wherever there is sea, but only adults and children in Nantong dare to say that the food in their bowls is "the best 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.
> > 63. Xuzhou: sha soup
> > Xuzhou cuisine is black, 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.
> > 64. 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 whole duck feast that Gaoyou people are proud of. I believe no one doubts Gaoyou people's attitude towards ducks.