There are many delicious things in Yan 'an: potato wipes the long pancakes with bean curd in Ganquan, and the most delicious thing 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.

Xi 'an: Cold donkey meat

Donkeys have the functions of invigorating qi and blood and benefiting viscera, and there is a folk saying that "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-fried meat, and Sichuan cuisine and medicated diet are added. The meat is delicious and delicious.

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 lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious.

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!

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 layer by layer, thicken it, 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.

Nanyang: Zhenping Daokou Roast Chicken

Be sure to choose one of the delicious foods in Nanyang, such as Meixi elbow, meatball buckle bowl, Baitugang spicy chicken, etc. Nanyang people reluctantly gave up what they wanted or chose 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.

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 snacks such as Tianshui Guagua, Shuijiangshui, Tianshui lard box, Qin 'an hemp rotten buns, Qin 'an belly silk soup, 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.

Urumqi: Grab the mutton.

In fact, the delicacy of hand-grabbed mutton is not due to "grasping by hand" as we imagined, 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!

Ili: horse meat

Ili horse is famous all over the world, and Ili horse meat is superior to the world horse meat. 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".

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.

Kaifeng: Sesame wings in the middle.

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.

Luoyang: Sliced pork with soup

Luoyang likes to eat a draft mat, dozens of dishes, and the soup comes down, which makes people even enjoy themselves. Sliced pork 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.

Anyang: buckle bowl 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 people go to restaurants for dinner, 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.

Shijiazhuang: Catch fried 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.

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.

Qinhuangdao: Steamed Seafood

When you go to Qinhuangdao, you naturally have to eat a lot of 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 fresh! 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.

Taiyuan: oily meat

Restaurants in Taiyuan are occupied by Guangdong, Sichuan, Beijing and Shandong cuisines, and the local cuisines seem to be just pastry snacks. Oiled meat also means a little pastry and snacks, but it is a popular traditional dish in the local area. Choose the finest lean meat, cut it into thin slices, dip it in a thin layer of eggs, dip it in oil, take it out, stir-fry it, and 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.

Nanjing: Fried dried Artemisia argyi.

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically: Now this duck is getting fatter and fatter. When foreigners come to Nanjing, they want to eat tarragon fried dried incense, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia scoparia is produced, but none of them are as meticulous as Nanjing people in treating vegetarian dishes. When people in Nanjing eat Artemisia scoparia, they have to pinch off 8 taels a catty, leaving only a clean, crisp and crisp Artemisia scoparia stem tip. Stir-fried dried fragrant herbs are also "vegetarian" fried. Except for a little oil and salt, there is almost no other seasoning. What you want is the natural fragrance of the tip of Artemisia selengensis stem mixed with dried fragrant herbs, which makes your lips and cheeks particularly refreshing after eating.

Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are picky about their mouths. Some people don't eat carp, others don't eat silver carp, 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.

Wuxi: Meat and bones

No one eats Wuxi beggar chicken now, 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.

Yangzhou: Stewed lion 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. Is the so-called "lion head" big in Yangzhou dialect? Meat, Mandarin is big meat, but there are crab meat, crab roe and spices in the meat, and then the heart of green vegetables is put on the mat and braised in the cage. In the words of Yangzhou people: "The pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten. It must be eaten with a spoon. After eating, it is full of fragrance and fragrant teeth and cheeks, which is unforgettable for a long time."

Nantong: the best in the world.

Where there is sea, clams are indispensable on the dining table, but only adults and children in Nantong dare to say that what is in their bowls is "the freshest in the world". When cauliflower is yellow, it is the carnival when Nantong people step on clams. Stepping barefoot on the beach, the clam bared its head and took it home for two days, either boiled or burned, which was extremely fresh. The clams in Nantong are Meretrix meretrix, which is unique to the beaches in this area. One clam can weigh more than half a kilogram, and now Meretrix meretrix rarely comes to the market. Often fishermen are fishing, and hawkers have come to the beach to discuss the price with you. On the distant high seas, ships from Japan and South Korea have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself

Xuzhou: sha soup

Xuzhou cuisine is characterized by dark, sticky and spicy, because it likes to put soy sauce, starch and show its spicy taste. There is a soup made of wheat kernels, shredded chicken and shredded kelp and bamboo shoots, which is very delicious and often makes people eat two bowls in a row. 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.

Shanghai: fried eel paste

When foreigners come to Shanghai, they are amazed by Shanghai's western food, and Shanghainese are also willing to entertain guests with "authentic" western food from all over the world. Shanghai local cuisine with thick oil and red sauce has gradually lost its fans, and only a few famous dishes still worry people with nostalgia, such as fried eel paste. Liang Shiqiu once said in a chapter devoted to eating eel that the reason for frying eel paste is that eel is not big enough to make shredded eel. But being able to make the "leftovers" so salty and sweet, oily but not greasy, also shows the smart ability of Shanghainese.

Hangzhou: Old Duck Pot

When you go to Hangzhou, friends in Hangzhou will be very happy to recommend Zhang Livelihood Old Duck Pot to you. It is said that Zhang Shengji sells more than 600 ducks a day. When waiting for a seat, the waiter will come to remind you that there is no old duck pot today. Zhang Shengji opened a branch in hengshan road, Shanghai, because of the development of old duck pot, which made old duck pot popular in Shanghai.

Shaoxing: Roasted meat with dried mushrooms.

When people go to Shaoxing, the first thing that comes to mind is the fennel beans in Xianheng Hotel. In fact, the flavor of Shaoxing cuisine is mildew and bad. Bad food, bad chicken, bad shrimp, foreigners can't get used to it, just like stinky tofu. Can taste the beauty, or moldy vegetables. Shaoxing people like to use Chinese cabbage to get moldy, which foreigners can't learn. Roasted meat with dried mushrooms is fragrant, refreshing and has a unique chewing feeling.

Ningbo: soup with shredded cabbage and bamboo shoots.

Be sure that the local people will take you there, but you can't go there yourself, because it's easy for you to ignore the name. As the name suggests, there are only two things in the soup, cabbage and shredded bamboo shoots, which look extremely refreshing. Ningbo Xuecai is different from other places. It is specially marked "Ningbo Xuecai" on the supermarket. The snow vegetables and shredded bamboo shoots in the "proprietress" shop are particularly tender. This shop also sells its own red crab and crab yellow crab. A small bottle costs more than 30 yuan and 60 yuan, and the business is still going on.

Jinhua: rabbit head pot

Jinhua's ham is famous, and the rabbit head only rose in the past two years. Jinhua people love to eat rabbits, and rabbit heads are not big seats. Fortunately, food stalls are popular, people's tastes are getting more and more sharp, and rabbit head pot is popular. The exquisite Hangzhou people also began to eat rabbit head pot, and Jinhua rabbit head pot had the joy of being recognized.

Wenzhou: Braised Portunus trituberculatus

Wenzhou people are addicted to seafood, and there is a kind of bloodsucker, which is eaten raw and delicious, but the eater's lips and teeth are inevitably stained with blood, which looks a little scary. Braised Portunus trituberculatus is not suspected of "killing". Although it is called "Portunus trituberculatus", its meat is rich and delicious, and its taste is not under the blood.

Hefei: Roasted soybeans with salted duck.

Hefei has also been occupied by Cantonese cuisine and Hunan cuisine, as well as Shuwang hot pot. Several branches have been opened, and it will take an hour or two to wait for a seat. The local dishes in Hefei, such as salted duck and soy bean, are very popular and delicious, which can be eaten in any restaurant. It's best to eat salted duck and roast soybeans in winter, especially in your own home, where it can be steamed for an hour or two.

Lijiang: yak hotpot

When you go to Lijiang, people often ignore its delicious food-because there are too many sights. In fact, yak hotpot alone is enough to make you completely fall in love with Lijiang. Yak lives in the pollution-free plateau, is herbivorous and tender, and is the favorite of collectors. Besides yak hotpot, Han people have no other way to taste the delicious yak meat.

Lhasa: raw beef sauce

Tibetan medicine has always been mysterious, and the raw beef sauce that Lhasa must have for entertaining VIPs is the most wonderful mixture of several edible Tibetan medicines and mashed fresh raw beef. Scarlet and bloody color, cheerful nose-flushing taste, it is even warmer after eating. It is said that Tibet is still a place where time freezes. It is said that Tibetans have enjoyed sunbathing at the foot of the Potala Palace for thousands of years. When there is a fiery heat in their stomachs, they are still extraordinarily self-sufficient when they are given sunshine.

Kunming: Stir-fried Ganba mushroom with chicken offal

Fungi have always been famous for their delicious taste, and the delicious taste of wild fungi is naturally even better. At present, Kunming people who are tired of eating big fish and big meat, Kunming people with unique geographical location, and Kunming people who have always been famous for their harmony with nature are fascinated by wild fungi with convenient conditions (wild fungi around Kunming have maintained an inexhaustible momentum. ) A fried dried mushroom with chicken offal may look a little ugly, but the delicious exotic fragrance will never be forgotten by anyone who has eaten it. "It's so rare that you can't even swallow your tongue." Some people describe it.

Zunyi: fried bacon with broken ears

Houttuynia cordata Thunb., a famous Chinese medicine, came to Guizhou to eat the tender rhizome, but it was named "Crested Ear Root" because of its crispness. Crested Ear Root is a symbol of all Guizhou people. It is said that it depends on whether a person is a native of Guizhou and enters the restaurant without saying anything. In Zunyi, "fried bacon with broken ears" is naturally a dish that must be eaten at every table. The fishy smell of raw fish with broken ears and the aroma of bacon and pepper form a strange mixture. One is Leng Xiang, and the other is warm and fragrant, which makes people linger.

Guiyang: Huajiang dog meat

There is a wonder in Guiyang dining street, where the dog's buttocks are lined up all over the street and the dog's tail is still held high. It is said that this is a symbol that our family has made authentic Huajiang dog meat. Huajiang's one-and-a-half-year-old local dog was skinned and boned, and the dog was still on the table. Then it was cut into pieces and put into a pre-stewed dog bone casserole. The meat was tender and the soup was fresh, and the special fragrance was fragrant. Then the diners shouted: sin! I was unceremoniously playing with some nourishing yin and strengthening yang, and I wanted to raise chopsticks like a fly. -Who makes nourishing yin and strengthening yang the next hot thing?

Guilin: stir-fried black-bone chicken

Black-bone chicken, which is mostly used to stew soup elsewhere, changed to stir-fry according to local conditions when it arrived in Guilin. Indeed, Guilin people have always liked the strong taste of sour and spicy, and a piece of Guilin rice noodles has swept the world. However, the trend of "medicine tonic is not as good as food tonic" also hung in Guilin, and the light black-bone chicken soup was neglected, so the local restaurant created its own black-bone chicken pieces stir-fried with red dried peppers and diced fruits and vegetables, which was really popular and could be called "going through the tonic in a hot and sour way".

Changsha: Tasty shrimp

In 2000, tasty shrimp was popular in Changsha. Every restaurant and food stall cooked tasty shrimp, and the price of grass dragon, the main ingredient, soared from more than one yuan per catty in the early years to five or six yuan. Grass lobster is a kind of hard-shelled prawn that is wildly propagated in the lake area. After pinching the head and removing the tail, it is vigorously brushed with a brush, and then it is fully seasoned with pepper, pepper, star anise, fennel, cumin, garlic, ginger and other seasonings to stir-fry with wine, and finally it has to be cooked thoroughly. The delicious shrimp served on the table is red and fragrant, so spicy that people can't stop. It is said that the grass lobster has a wonderful mouth and can chew the flood control levee, so Changsha people have a hatred for pests and taste particularly strong.

Wuhan: coriander balls

Southern meatballs are called meatballs when they are fried in oil in Wuhan, which is neither south nor north. Coriander meatballs, together with lotus root meatballs and tofu meatballs, have been called the three treasures of poor families for many years. Because they look golden and crisp, they are the same as meatballs until they are eloquent, so they can especially win faces for poor families. However, after all, the association beyond gold and jade makes them difficult to be elegant. Today, it goes without saying that the richness of material is a bit "carnivorous" in the banquet room, and the coriander Mariko and its other vegetarian Mariko brothers have joined the trend of vegetarian and healthy food and become new favorites.

Tianjin: stir-fried shrimps

As the saying goes, "Eating fish and shrimp makes Tianjin home", it is natural to have a big spit of fish and shrimp in Tianjin. Originally, seafood in Tianjin was mostly steamed alive and then peeled and dipped in sauce, but in the past two years, Tianjin people have also eaten a delicate one, and fried shrimps are the best representative. This shrimp is peeled off after the live shrimps have been watered, and the meat is sweet and full. Coupled with the sliced small green melons, they are stir-fried twice in a clear oil pan. After the pan is taken out, the crispy shrimps are fresh, attractive in color and refreshing.

Korla: grilled fish

Grilled fish is the most common way to eat, but in Korla, grilled fish is also different. The fish is fresh, tender, fat and sweet in Bosten Lake, and the water is pure snow water from the Millennium Snow Mountain of Bosten Lake. The fish is casually put on a small stick and turned and roasted, only with cumin, salt and ghee, and the fragrance is overflowing slowly. Xinjiang is famous for roasting whole sheep, but the grilled fish in Korla is definitely a more refreshing and palatable choice.

Mian yang: mian yang Sansheng

It is now widely known that "steamed vegetables can best ensure that nutrition is not lost", and "Three Steams in mian yang" is thus rejuvenated in the wave of "science of eating". The so-called three steaming, that is, steaming meat, steaming fish and vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, Artemisia, lotus root, etc.), which is quite in line with the nutritional balance of meat and vegetables. This dish is also called mian yang steamed rice flour. The steamed vegetables are all wrapped in finely pounded rice flour. The original fragrance of the dish is matched with the fragrance of rice, which has a long aftertaste.

Jinan: Tan Fish Head

"Tan Fish Head" has just opened two branches in Jinan North Park and Cultural East, and people who are used to eating Shandong cuisine have fallen into the spicy temptation of Sichuan people. The special pepper, the special soil and the altitude that are different from the usual "morning pepper", is picked for only seven days every year. After picking, it is carefully packed in jars and stored in a special way for more than one year before it can be put into the pot, so that the hot pot is bright and spicy, with a strong spicy flavor and a soft spicy feeling. Those who like spicy food prefer spicy food, but those who are afraid of spicy food are not afraid of spicy food. Of course, silver carp head is also a good thing.

Qingdao: small tofu with seafood

Seafood uses little seafood such as sea cucumber, shrimp, squid and clams, and all kinds of small seafood tofu fried with chopped green onion tofu, which is delicious and never greasy. When you eat it, you can serve scallion cakes. The hotel is located in the middle of all kinds of ancient European buildings, and you can see the blue sea, blue sky and golden beaches from all the windows of the hotel. Who doesn't say Qingdao is a good place?

Yantai: Scorpion rolling hydrangea

Yantai cuisine belongs to Jiaodong flavor and is good at cooking seafood. Scorpion has also become the food of Shandong people, fried mountain scorpion is a famous flavor dish in Shandong, and Yantai people's scorpion rolling hydrangea is another masterpiece of eating scorpion.

Dezhou: Dezhou braised chicken

In fact, in addition to being famous for braised chicken, watermelon has been planted for thousands of years in Texas. It is this dish that makes Texas famous and makes the signs of large and small roast chicken shops all over the country highly unified: braised chicken in Texas! Authentic Texas braised chicken, full name of spiced crispy bone braised chicken. It is characterized by: spiced and boneless, tender and pure, light and elegant, and penetrating the bone marrow. In modeling, the legs are rolled up, the claws enter the chicken chamber, and the wings cross the neck and come out of the mouth. The whole chicken is lying, golden in color and red in yellow. From a distance, it looks like a duck floating, and its mouth is feathered.

Macau: Portuguese oysters

Macao gradually faded the shadow of Portugal, and the classic international architecture and Portuguese cuisine remained. Portuguese food is light in taste and delicate in quantity. Put mashed potatoes on the original oyster together? The taste of the two permeates each other and has unexpected effects.

Fangxian: stir-fried florets

In the impression of ordinary people, the mushroom is usually used for seasoning when it is fresh, but in Fangxian County, where the fresh mushroom is produced, the tender mushroom can be fried and eaten as a dish. Don't use too much seasoning. The innate deliciousness and mellowness of Pleurotus ostreatus is fully demonstrated here. In fact, with the continuous progress of cultivation technology in bacteria, the former "Pleurotus ostreatus" can withstand such a whole plate of eating and chewing, and the rich nutrients of fungi and the new theory of anti-cancer can make people eat a lot of satisfaction.

Xiangfan: shredded tripe with pickles.

When Korean kimchi and Japanese kimchi are hot in several big cities, Xiangfan people still think that their own kimchi is the best and most catchy. In Xiangfan, as long as there are a few aunts and aunts at home, you can always find out the old pickle jars from under the bed. Beef offal is generally not eaten by Xiangfan people, but tripe is an exception. It tastes flexible and elastic. Anyway, shredded tripe with pickled vegetables is a favorite appetizer in Xiangfan.

Huangpi: Sandpot Huangpi Trinity

The "thick and fragrant flavor", which was carried forward by the new hubei cuisine, was best reflected in Huangpi Sanhe, where meatballs, fish meatballs, fish cakes and meat cakes, together with mushrooms, were stewed in a sand bowl and full of slow fire. If ribs and lotus root soup were the most successful stew in old Hubei, Huangpi Sanhe would be less greasy and more considerate.

Chengde: Braised pork with a Chinese character.

This is a palace dish, and now it has become a famous birthday dish. The method is to cut the braised pork into 3.3 cm square pieces, and use a knife to cut the pieces from the outside to the inside one by one, and make a square circle to the center of the pieces.

Tangshan: Tiled Fish in Sauce

Hebei flavor includes three schools, namely, Central South Hebei School, Gongyan School beyond the Great Wall and JD.COM Coastal School. JD.COM School is mainly based on Tangshan, and it is good at cooking fresh seafood raw materials. It is characterized by rich raw materials, exquisite knife work, fresh taste, exquisite oil, and exquisite Tangshan porcelain containers, which have a unique style.

Chongqing: Spicy Crab

Sichuan spicy crab, which combines hot pot and seafood, Sichuan cuisine and Cantonese cuisine, was created by Chengdu people and has become a favorite of Chongqing people. Fragrant but not stuffy, spicy but not dry, fresh and delicious. Use oil, watercress, spices, etc. before serving. After eating the crab, add soup to the remaining ingredients. After eating crab meat, make fun of it. After crab addiction, have a hot pot addiction.

Xiamen: Braised Fish Belly with Chrysanthemum

Since 1977, Xiamen people have held an annual chrysanthemum exhibition, and now they have combined their special liking for chrysanthemums with their hobby of eating fish maw, which leads to the chrysanthemum-shaped fermented fish maw. While boiling live fish in water is fashionable, Xiamen people have been eating fish maw from meat-seeking stew, cucumber maw in pot and shredded fish maw in red oil to chrysanthemum-stuffed fish maw.

Phoenix: steamed pork with Miao powder

The biggest feature of Phoenix cuisine is that it is mainly spicy and sour, with the purpose of strong dissolution and superior frying. The county produces a kind of glutinous millet with extremely low yield. Generally, the thick and tender pork is selected, mixed with soaked millet and delicious seasoning, and cooked in a pot until the millet and meat are cooked thoroughly. Delicious and nutritious.

Jinan: Confucius' Pot is a must.

Kongfu Pot is similar to Guangzhou Pot in shape but far from Guangzhou Pot in nature. Its ingredients are very simple-ba fish, radish, tofu, green pepper and green onion. The cake is made of corn flour and is pleasantly yellow. When eating, put the fish on the round flat cake, with old tofu and radish, without dipping, but the little soup seeps down, which is delicious on earth. It's a little salty, a little spicy, and there's an unknown feeling between my tongue. When it's cold, I feel warm when I eat it.

Xining: Jiasha beef

China held in Hangzhou in 2000. At the first food festival in Hangzhou, Xining selected 3 1 1 dishes with plateau flavor, and the total number of gold medals ranked first in the country. What a surprise?

Qinghai people can separate the yellow and white eggs into "golden, silver and black silk cakes" (steamed eggs with seaweed), or they can wrap the beef first and then fry it to make beef with sand that is not as golden as beef.