This should be regarded as all of it Natural gifts 1, carbon grilled matsutake mushrooms (artificially collected from the forest, from the harvest to the entrance can not be more than 3 days, 1600 yuan a copy) 2, ghee fried matsutake mushrooms 3, simmered asparagus 4, Liuzhou sour asparagus 5, soybean sour asparagus yellowtail 6, snail noodles 7, pickled dukkah fresh (asparagus, half of the salted pork, sauteed in a wood pot, add broth and slowly stewed) 8, Nuodeng blood sausage (cured in Nuodeng salt, drying for a week to eat) 9, Nuodeng ham (cured 3 years can be eaten, made from pigs on the Yunnan-Guizhou Plateau and Nuodeng salt) (cured for 3 years can be eaten, made from pigs on the Yunnan-Guizhou Plateau and Nodeng salt) (1) and lettuce stir-fried with garlic, red pepper seasoning (2) ham fried rice 10, lotus root folder 11, Lotus Root Stewed Pork Spare Ribs (choose thick meat of the pork breast bone cut into pieces into a casserole dish, boiled and then simmered on a low flame for an hour, lotus root cut into pieces, the first fierce fire, boiling, simmered for half an hour on a low flame) 12, Fish Head Puffed Pancake (large fish head marinated with scallions and ginger, high soup cooking stew for 25 minutes, high heat juice) 13, whole fish feast (14 dishes, with collapsed stewed mixed fish, sashimi, silverfish, wuchang fish, fish segments, and other dishes) collapsed stewed mixed fish (be sure to use northeastern soy sauce, fathead minnows + other fish) 14, boiled wolfish fish 15, salt-pickled horse mackerel (plus sauerkraut, to make fish soup) 16, sautéed horse mackerel (no seasoning) 17, Ikanzai fish and garlic Together with braised 18, cannonball fish with asparagus soup Staple food story 1, minced noodle steamed buns 2, naan 3, steamed buns 4, rice 5, rice vermicelli 6, rice noodles 6, river noodles (dry-fried beef river, even fire and quick stir-fry) 7, meat loaf buns 8, spinach noodles 9, trouser belt noodles 10, slurry noodles 11, Qishan noodles (locals only eat noodles, do not drink the soup) 12, garlic dipped noodles 13, fried noodles 14, steamed buns (beef and mutton) 15, Lanzhou beef ramen noodles 16, Hot Pot Noodles (boiled noodles in soup with beef and mutton livers, the predecessor of ramen) 17, Bamboo Rising Noodles (duck egg and noodles, milled dough from a moso bamboo, with a person riding on the moso bamboo) 18, Wonton Lo-Noodles (pork bones, large earthfish, shrimp roe simmered for 3 hours to make a broth) 19, Longevity Noodles 20, Zongzi (dumplings) 21, Fried Pike Crab with Rice Cake 22, Green Rice Cake (moxa mixed into the rice cake and sprinkled with ground pine pollen at the end) 23, Dumplings Inspiration for Transformation 1, Charcoal Baked tofu balls (naturally fermented) 2, Soy milk 3, Brick tea 4, Butter 5, Fried rice 6, Milk tea 7, Milk tofu 8, Milk fan (milk made into a paste, kneaded into a ball, and pressed into a slice) 9, Roasted lamb's back 10, Mao tofu (Huuning County, Anhui Province, Fongxingyu) Carbon baked Mao tofu dipped in spicy sauce 11, Bean curd 12, Oil bean skins 13, Shaoxing yellow wine (made from rice, one of the earliest alcoholic beverages in the world, and is best brewed in winter) 14, Glutinous rice wine (Xiuning County, Anhui Province, Cheng Jinshun) 15, Shaoxing soy sauce, sauce (Anchang County, Renchang Sauce Garden, Ding Guoyun) 16, Shaoxing Anchang preserved meat (preserved sausage is the most famous) 17, soybean paste (Yilan County, Heilongjiang, Wang Yuanying) 18, pickled cabbage (i.e., pickled cabbage) (1) pickled cabbage with stewed pork (2) pickled dumplings Taste of Time 1, spicy Chinese cabbage (Suihua City, Heilongjiang, Jin Shunji's parents) 2, rice cake 3, preserved meat ( Hong Kong and Xing preserved meat home, shopkeeper Tim, homemade preserved sausage is the most famous) 4, boiled rice (receipt of 3-9 months after the semi-new rice, you must use a tile pot as a receptacle, raw rice boiled, fierce fire, boiled and then transferred to the charcoal oven to slowly bake) 5, Nan'an waxed duck Lai taro waxed duck in a casserole 6, pickled fish (Jingzhou County, Hunan Province, Longyi family, the glutinous rice stir-fried red chili peppers, ginger, sannas, wood ginger, salt, Harvested Fish) Oil fried pickled fish (the fire must be) to be small) 7, bacon (Long Yi family, Jingzhou County, Hunan Province, tea tree or poplar tree smoked, constantly sprinkled with pine cones, tea husks, orange peel, salt with the Miao home-brewed rice wine melted, stored in the barn's rice piles, the skin with charcoal fire before consumption, washed with rice water) bacon fried dried radish 8, Huizhou stinky Mandarin fish (Mandarin fish in March and April when the peach blossom bloomed) 9, Lapa bean curd 10, stinky bean curd 11, hairy bean curd 12, knife plate incense 13 , Jinhua ham (divided into five parts: upper, middle, fire pupil, fire claw, dripping oil) honey fire square (choose the upper) middle with the hoof, sea cucumber with fried gold and silver hooves (fire pupil, fire claw or dripping oil and pig's trotters stew) 14, Hangzhou duck in sauce 15, Wenzhou, replica bags china yellow croaker 16, dried bamboo shoots in Ningbo 17, Shaoxing dried preserved mustard greens 18, Shanghai, Shanghai, Sister Wang dishes drunken crab, meat in soy sauce, stewed shrimp, pan fried pomfret fish, oil stewed bamboo shoots, noodle tray crabs 19, drunken shrimp 20, dried scallops 21, shiitake mushrooms 22, seaweed (Xiapu County, Fujian, Lin Renzhuo) 23, otoro roe (Kouhu Township, Yunlin County, Taiwan) Spiced roasted otoro roe mixed with vegetables and otoro meat 24, salted fish, shrimp paste, shrimp paste, salted shrimp (Cheng Cheung Fish & Shrimp Shop, Tai O, Hong Kong, owner Kwok Siu Fun, 76 years old, with the gradual disappearance of the older generation, these delicacies are fading away from us) Secrets of the Kitchen 1, barley flour 2, ghee tea (Nixi Black Pottery, Nixi Township, Shangri-La County, Yunnan, Zhaxi) 3, Steamboat Chicken (Kunming, Yunnan) 4, Shunde Village Feast, Guangdong (Ouyang Guangye is the most famous for making it) Steamed Pork with Fermented Kudzu Steamed Pork in Kwan'an Steamed Pineapple Spare Ribs 5, Buns in Yangzhou (The buns at the Yechun Tea House are famous. Personally, I think the buns of Fu Chun Tea House are equally famous) 6, big hot dry silk 7, fire square in wine 8, purple choked tiger's tail 9, vegetarian soup 10, sunflower big chopped pork (commonly known as lion's head) 11, snowflake anchovies 12, imitation leopard tires 13, Wenshi bean curd 14, Jianzhen vegetarian duck 15, fish-flavored shredded pork 16, Yangzhou fried rice 17, deep-fried stinky tofu 18, goldfish playing with lotus 19, golden shrimp balls 20, green onion roasted sea cucumber 21, salted duck eggs ( Leung Tze Gung made) 22, New style hairy crab (Leung Tze Gung) 23, Cloudy mandarin ducks and Longjing shrimp (Leung Tze Gung) 24, New version of West Lake vinegar fish (Leung Tze Gung, Yeh Po-Wing) 25, Meat stuffing sealed in pomelo skin with egg mixture, pan-fried and then simmered with milk (Hong Kong, Lee Hin Yau) 26, Pipa pork (boiled with black ceramic) Reconciliation of the Five Flavors 1, Sugar and onion pancake (Yuanyu sugar and onion pancake eatery at Suzhou Street of the ancient city of Dahao, Guangdong, A-Hung) 2, Smoked Duck (Xiashan Zhouhu Duck Preserved Duck Shop, Guangdong, Ah Shik) 3. Liangxi Crispy Eel (Wuxi, Jiangsu Province) 4. Plus Crab Openings Xiao Long Bao (Wuxi) 5. Hand-pushed Wonton (Wuxi) 6. Spare Ribs in Soy Sauce (Wuxi, Sanfengqiao is the most famous) 7. Stuffed Bitter Gourd 8. Tangerine Skin (Xinhui, Jiangmen City, Guangdong) Tangerine Feast Tangerine Duck (Chen Sheng Kee, Macau Coloane, Chan Kwong Lun) 9. Salt (Huidong County, Guangdong, Liu Yingwu) 10. Salt-baked Chicken (Guangdong) Ye Qiaojian) 11, Shanxi Old Chen Vinegar 12, Zhenjiang Balsamic Vinegar 13, Crab Roe Xiao Long Bao (eat with Zhenjiang Balsamic Vinegar poured into the bun) 14, Delicacies of Pork (Zhenjiang) 15, Chili Peppers (Leshan, Sichuan, Suqiong) 16, Szechuan Pickled Peppers (Liu Junjie, Special Szechuan Cuisine Chef) 17, Bean Sauce (Szechuan) Bean Sauce with Braised Bean Curd 18, Fish in Rattan Peppers (Szechuan) 19, Hot and Spicy Hotpot (Chongqing) 20, Fish Balls with Purple Vegetables in Casserole ( Shantou, Guangdong) 21, Roasted purple cabbage (Shantou, Guangdong) 22, Steamed fish (Cantonese) 23, White cut chicken (Cantonese) Our Fields 1, Maple leaves boiled in a yellowish-green solution, soaked in glutinous rice, and steamed to make rice (Pan Yinshao and Huang Lanrong, Xiayao Village, Congjiang County, Guizhou Province) 2, Pickled fish (made into a sour soup of fish by adding mujiazhuangzi and shanhai) 3, Roasted fish and ducks (using ducks and carps from a glutinous rice field, Gache Village, Congjiang County, China) Wang Xiaojing) 4, Wei wine (Gacha Village, Congjiang County, Wang Xiaojing) 5, Long Street Feast (Gacha Village, Congjiang County) 6, Sea cucumbers, sea urchins, abalone, scallops (Roe deer island) 7, Steamed hairy crabs (Taihu Lake, September in the lunar calendar, females are the most beautiful in October, males are the most fattening) 8, River crabs (scientific name: Chinese velvet arowana crabs) 9, Racing crabs 10, Crab roe soup dumplings in Jingjiang River 11, Long Xiangtiao (grows in a unique palletized rice paddy field, Xinghua City, Jiangsu Province, China. Xia Juntai) taro braised pork 12, crab roe Wang tofu 13, barley wine (Tibetan Bailang County, Sangji) 14, tsampa 15, barley flour 16, ghee tea 17, ghee 18, milk crumbs 19, tomatoes (the roof of the building on the planting of vegetables, Beijing, Zhang Guichun) bonito flowers (hanging eggs, warm oil in the slowly fried, Zhang Guichun self-inflicted)