Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to thousands of yuan.

2.kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break up the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets.

3. Tainan: Fried Eels

Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, roast pork and some braised dishes. Generally, it is pickled with 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 tastes slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.

5. Harbin: Demolis stewed live fish.

On the outskirts of Harbin, there is a small village called Demoli by the roadside. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish.

6. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the cauldron with water, and then stick the cake around it. Want to eat? Wait until you are familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fried tofu the size of a matchbox into golden brown, stuffed with pork and fish stuffing, put chopped green onion and sesame oil, and simmered in a chicken soup casserole until it was fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.

8. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", has similar eating habits to Maoming and Yangjiang. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the refinement of coarse materials and its original flavor. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. Is the little hen growing slowly or laying the first nest of eggs? This kind of chicken has strong fiber and is easy to accumulate nutrition. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor. A dish of sesame oil and garlic sauce is "irritating"!

10. Yan 'an: mutton soup

There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

1 1.Xi An: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat has existed since Xianfeng period of 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.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is pork belly. Steaming the belly meat with five layers of three flowers with rock sugar and octagonal cinnamon, then frying it in a pot and adding lobster sauce, which is very delicate and complicated. The cooked braised pork in Maojia is golden and shiny, fat but not greasy, very fragrant and delicious.

13. Guangzhou: Laohuotang

Making soup is a compulsory course for housewives in Guangzhou. There are no authentic Guangzhou people who don't like soup. The old fire soup in Guangzhou, whether cooked at home or sold in restaurants, is nothing more than a purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils and red beans will reduce fire, and stewed chicken with American ginseng will dispel cold in winter. If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot and your face will get pimples. You need soup and herb tea. ...

14. Shunde: chrysanthemum fish.

Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Food is in Shunde and the kitchen is in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a representative style. There are also double-skin milk in Shunde daliang town and fish cakes in Chencun. ...

15. Yanji: dog meat hotpot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. Eat it all year round, and it is best to cure a cold in summer!

16. Changchun: the third line

China folks have always had the habit of tasting the three delicacies of land, trees and water on a long summer day. When it comes to the three delicacies in this place, it refers to fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together and tender. When we arrived in Changchun, Sanxian cuisine became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is an authentic northeast dish.

17. Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love stews, and there are many famous dishes to eat. What kind of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork and sauerkraut are all local dishes that are eaten cold in December, as the name implies. The pickled cabbage pickled by northeast Chinese cabbage is cut into matchstick-thick silk, which helps the white leaves to be green and not rotten for a long time. The local potato flour is easy to cook and boil. Just hang upside down with chopsticks when Huang Liang is in the pot. With the old soup of pork bones cooked when killing pigs, and the pork sauerkraut noodles stewed with sauteed pork belly, the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular on the streets of Shenyang. The taste of Sichuan hot pot is strong and spicy, which is similar to that of Northeast cuisine and suits the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the owners of Sichuan hot pot restaurants 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.

Hohhot: Mongolian barbecue.

The authentic flavor of people on horseback is baked. When you have entered the yurt and drank milk tea, you will receive Hada from the hospitable herdsmen with both hands! When you are around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

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 cooking fish is simple: cut the fresh fish into thin slices, marinate it with salt a little, and then cook it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.

2 1. Jilin: dog broth

In the Korean Hotel in Jilin, all the dog broth is fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant.

22. Shenzhen: Chongqing Hotpot

Shenzhen seems to be an easy city to land in, and you can find any style of food. Of course, the hottest thing now is hot pot. A website named Shenzhen Yi 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, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. Known for its exquisite preparation of soup, diverse raw materials, mixed meat and vegetables, wide adaptability, unique style and warm scene, it is the hottest Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuanese eat diced yellow pepper, while southerners call it yellow bone fish. Zhuhai is a city used to eating seafood. There are many immigrants and there is no food of their own, so they have to eat everywhere. This fashionable yellow bone fish is produced in Hunan cuisine.

24. Xiamen: Boiled live fish

The popularity of this dish in recent years at least shows that Xiamen people, who have always been picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of exotic dishes in Xiamen caused by the sharp increase of the migrant population in this city. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 Sichuan restaurants. However, boiled live fish really tastes good. Although the ingredients are simple and popular (grass carp) and the cooking method may not be unfamiliar (boiled), its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also extends its traditional "sand tea complex" in the whole Sichuan cuisine fashion trend.

25. Longyan: drunken river

This is a classic Hakka dish, which was once popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan and Hunan cuisine have swept across the country, this drunken river can still be said to last forever. Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inside and tail) and three * (crown and two claws), but the most unique thing about this dish is wine. Only by cooking with Hakka wine can a chicken be fresh, tender and fragrant.

26. Chengdu: pickled cuttlefish

An author named Mao Liao described Sichuan-style seafood in this way: Since the seafood defected from Sichuan cuisine, it seems to glow with its second spring! A typical example is pickled cuttlefish. This dish is all pickled sea peppers (bullet peppers) in Sichuan. If you want to choose sea pepper with bright red color, big head and thick meat, you need to soak it just right. The dishes are red and white, pleasing to the eye! The taste of pickled peppers is all in the squid larvae, with a little sweetness.

27. Yibin: Hot pot with diced fish with yellow pepper.

The diced yellow pepper on the edge of the Yangtze River is "Bashi diced yellow pepper". What do you mean by "Bash"? This is Sichuan dialect, which means great. The diced yellow peppers made in Yibin are not braised or steamed, and are mostly eaten in Sichuan cuisine. The diced yellow spicy fish hotpot is tender and incomparable.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp became a fashion in Changsha, and every restaurant and booth cooked delicious shrimp. With the recent outbreak of grass lobster, the delicious snake that came on stage has the upper hand. Delicious snakes have the same effect as delicious shrimps. Chopping the snake into strips is also stewed with Hunan specialty hot sauce, aniseed, fragrant leaves, green and red peppers and onions, ginger and monosodium glutamate. After the fire is fried, simmer it thoroughly and taste it separately. When the juice is poured on the plate, the fat snake section has been soaked red, and the snake meat is tight and has a transparent luster. After taking a bite along the grain, the elastic snake meat gradually turns into fragrance between the tips of the tongue, and then it is perceived as spicy, so spicy that people can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, is named after it is produced in Wenchang City, Hainan Province, and weighs 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, chicken oil chicken soup rice is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiling chicken. Under the influence of the national casserole fever, Hainan Wenchang chicken also has the trend of casserole.

30. Sanya: red curry cucumber with duck meat.

Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck species introduced from abroad by Qiongji overseas Chinese in the early years. Its duck breeding methods are particularly particular: First, feed the ducklings with fresh water fish and shrimp or earthworm cockroaches. About two months later, when the duckling just grows up, it will be kept in a small circle to narrow its range of activities, and then mixed with rice and rice glue to make a small pimple to feed, and it will grow into a meat duck in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet. Add red curry and melon to make it more lively and fragrant.

3 1. Nanchang: Fried bacon with Artemisia selengensis.

The grass in Poyang Lake is the treasure of Nanchang people-this is a dish. Although this dish cooked by Nanchang Jiujiang is not expensive, it is the 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. Traditional Chinese medicine believes that it is sweet, flat 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 is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and Artemisia selengensis on land is not crisp enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally call Gannan small fried fish Gannan small fried fish, which is all wet. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Small fried fish in southern Jiangxi is a local flavor dish initiated by Lingchu in Ming Dynasty, and it is still widely circulated. It is named after a small wine (Ganzhou used to call vinegar a small wine) to fry fish. Small fried fish is made of fresh grass carp, cut from head to tail, cut into pieces in batches, and cooked with ginger, onion, red pepper, wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: Chili fried bacon

"Jiangxi people are not afraid of spicy food", and spicy food is in Pingxiang. Because it is close to Hunan, Pingxiang people eat spicy food very fiercely. It is said that even steamed eggs should be put with Chili powder. Pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to bacon, which makes the aroma of bacon more hearty and rich.

34. Ji 'an: Jinggangshan smoked bamboo shoots and roasted meat.

800 Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Cooked bamboo shoots are baked with charcoal fire until they are dry. Because they are dark brown, they are called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.

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, pickles, green onions, leeks and pea tips, stir fry, pour in sweet and salty soy sauce and mix in a little oil pepper. The taste is sweet, salty, rich in color and strong as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake mutton has created the most romantic and light association for mutton that has always been famous for its fishy smell. This dish is made by peeling the cooked mutton slices of white sheep, slicing them loosely, cutting them into domino slices, and soaking them evenly with ingredients. Fresh milk and egg white are mixed with minced chicken and mandarin fish, then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over. Spoon the whipped egg white on the steamed mutton slices, which is the origin of the snow-like Kethleen. Put the spoon on the fire, then add the ingredients, thicken one layer at a time, and finally pour in the chicken (duck) oil. A "snowflake mutton" with bright appearance and soft entrance, such as melting snowflakes, is finally done. Exquisite workmanship, really a little taste of Jiafu eggplant.

37. Liuzhou: Screw Chicken

The 24 seats that can enter the Jin-style Manchu-Han banquet have become the only 24 dishes on the mat, and the snail chicken is really extraordinary. Actually, the market price of laying hens is not expensive.