What are the main medicinal materials produced in Dayaoshan, Guangxi? It is the kind with more characteristics and regional characteristics.

Donkey salad has blood, organs and other beneficial functions. "Dragon meat is in the sky, donkey meat is on the ground" is a folk proverb. The famous Guanzhong rich country, "Guanzhong donkey". Because in Xianfeng period of Qing Dynasty, Fengxiang preserved donkey meat and donkey meat only ate raw and cooked. Now, in addition to donkey meat wok, there are also Sichuan cuisine and medicated diet. The meat is very fragrant and delicious.

Yan 'an: Mutton soup

There are many good things in Yan 'an: potato pancakes with sweet spring tofu, the best mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers squatted together around the mutton belly towel, holding steaming mutton in their hands. The average temperature in the four seasons in Yan 'an is only 9 degrees Celsius, which is not too cold this winter.

Tianshui: Tianshui

Chowder is called "Long Shang Xiao Jiangnan". Reporter Fan Changjiang wrote in Northwest Corner of China: "Speaking of Tianshui people in Gansu, it is equivalent to Suzhou in Jiangsu, Zhejiang and Suzhou. It is said that it is the same person, that is, beautiful scenery and beautiful places are given to people with rich property. " Gaga Tianshui, Tianshui sugar water, Tianshui lard box, Qin 'an hemp rotten steamed stuffed bun, Qin 'an belly silk soup and other snacks, as well as more popular Tianshui chowder. Stir the egg whites and yolks and spread them into pancakes. Chop fresh pork, add salt, noodles and pepper, mix well, spread two pancakes in the middle, steam them in a cage, and cut them into plywood strips. Decorate the splint with ring-shaped pimples and meatballs, pour chicken soup, sprinkle with chopped green onion, coriander, mushrooms and so on. Pour it into the soup basin and measure the meat soup and vegetables. It's delicious when you drink it.

Dunhuang: Fish in the Twin Towers

The fresh wind has a great influence on the nomadic people in Dunhuang grassland. "Roast whole sheep" is a restaurant in all cities, and hotels must provide food. However, the "three wonders of Anxi"-drinking, drinking melons, fresh fish, the Twin Towers and Anxi are also the origins of Dunhuang food culture. Cynomorium songaricum is a tribute wine and aphrodisiac in Gu Jing, and the melon in Guazhou (Dunhuang) has a history of more than 3,000 years. Zhou Muwang's Empress Dowager Banquet and Prince Edward's Banquet are melons in Guazhou, and Pisces are tender and refreshing, which are the reservation menus of the four major food series in Dunhuang today, namely "Han Xiong Feng", "Weather in the Prosperous Tang Dynasty", "New Scenery in Dunhuang" and "Eating Hundred Markets".

Xining: Sand and beef.

In 2000, the first Hangzhou Food Festival was held in Hangzhou, China. Xining sent 3 1 1 a variety of dishes. "Sweet Plateau" won the first place in many gold medals in China. How do you think? Qinghai separation can make the eggs into yellow "gold and silver cake Wu Si" (laver and egg flower soup), or fry the eggs and beef and wrap them up. It seems that the whole body will not be made into golden beach and beef.

Yinchuan: Snowflakes Snowflakes

Mutton has always been called mutton, which produces the most romantic light and association. Peel Aries cooked meat dishes, pat them loose, slice them, and feed them with domino dye evenly. Mix fresh milk and egg white with chicken, steam the minced mandarin fish in a small steamer and sprinkle with lily powder. Up to now, it is far from over. The reason why egg white looks as clean as snowflake Kethleen is that it will lift the steam and soak the spoon through the mutton. Put the spoon on the fire, then feed it layer by layer, thicken it, and finally pour in chicken (duck) oil. Bright and cool shapes, soft and fresh items, such as snowmelt "snowflake mutton" are finally completed. Some really complicated labor tastes like eggplant.

Urumqi:

Mutton mutton is not delicious, because we think it is because of the local sheep, local water and local cooking methods in Xinjiang. Peel and gut the whole sheep, expand the pot and cook Tianshan snow. When you put a lot of salt pans or oil pans on the theme, throw them directly into the pan and dip the mutton in salt, which will make your ears fast!

Ili: horse meat

Ili horse is famous all over the world and is more delicious than all Ili horse meat. Cooked and seasoned boiled horse meat, big blade, packed in a plate, eaten immediately, the meat is expensive but not greasy and chewy for a long time. However, horse meat is an "expensive" food. Even in Yili, eating horse meat can only be an occasional "feast".

Kashi: nangkeng meat

"No less than Kashgar, Xinjiang." The meat eaten in Kashgar can only be regarded as a trip to the pit for nothing. Uighurs have a house, which is used as a pit, half underground and half on the ground. The crew of seasoned sheep were kept in a pit and roasted slowly in the dark. At a certain moment of baking, the pit is opened and the aroma is overflowing. It is no exaggeration to use the word "ten" to describe it.

Korla:

Grilled fish is the most common way to eat, but in Korla, grilled fish also presents different fat and tender fish. Obviously, Bosten Lake is a sweet fish, and the lake is a casual fish dress that Bosten is equipped with a thousand-year-old snow-capped mountain and baked on a small stick. Just brushed with cumin, salt and butter, the fragrance is slowly overflowing. Xinjiang is famous for roasting whole sheep and grilled fish, but it is definitely a more refreshing and delicious choice for Korla.

Harbin: Moli stewed fish.

The screams on the roadside in the suburbs of Harbin were directed at Molly's small village. The villagers opened a snack bar in the street, resting on the road and entertaining passers-by. Eating stewed carp seeds and Wusuli River with tofu and vermicelli is a popular old practice of villagers. Later, this practice spread like wildfire and spread all over the streets of the city. Harbin said: "If foreign friends don't like western food and northeast food, we will eat fish and stewed jasmine." .

Qiqihar: pig food

It's a good thing that the villagers killed a pig during the Spring Festival. Did you eat all the fat water left after your waist and legs? This is pig food: homemade pickled sauerkraut, blood sausage and fat meat. Tired of big fat meat, slice it and cook it? Add oil, then stew with sauerkraut and blood sausage. The fire in the country reflected the aunt's face. Put the ginger in the pot, and the garlic will be cooked. This kind of pig food has spread to other cities, and city hotels have enough materials to supplement the craft.

Jiamusi: Stewed vermicelli with Sauerkraut and Pork

There are too many kinds of stewed meat in Northeast China, such as goose stewed potatoes, chicken stewed mushrooms, pork pickled Huimian Noodles, and as the name implies, it is a cold twelfth month, and we eat local dishes twice a day. The northeast pickled cabbage tree is cut into silk with the thickness of match stalks, which helps the white leaves to be green and not rotten for a long time. It's easy to make locally cooked potato flour. Bright yellow and white pots are stirred evenly with chopsticks, just like upside-down spring willows. When the butcher's soup is cook the meat and bones, pour in pork and pickled pork noodles, and the delicious aroma will simmer around the roof!

Changchun: the third line

China folks have always been used to the taste of summer, three fresh plants, three fresh trees and three fresh water. When it comes to the three delicacies in this place, that is to say, fresh vegetables: amaranth, barley and soybean meal (or garlic) are fried together to be fresh. Changchun and Di Sanxian have become local specialties. Now there are potatoes, eggplant and Chili fried with three fresh ingredients. This is an authentic northeast dish.

Jilin: Eat meat and drink soup.

In the Korean restaurant in Jilin, all fresh meat and dog broth are stewed once a day, and there is no soup. The dog broth made in this way is called soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, cabbage, dried dog and hot dog. Anything you eat can be a dog, and a bowl of dog broth may be inevitable. Looking back at the door of this soup, I think there is a dog in the nasal cavity that won't eat the more fragrant aroma.

Yanji city: hot dogs

Yanbian Korean Autonomous Prefecture can't eat dog meat. Like other countries, eating hot pot and Korean dog meat hot pot are also very popular. Special pot, stewed dog, mixed dog ribs, except fresh and spicy. It may be that Yanji is too cold, so it nourishes the dog with pepper. Eat it all year round, and it is best to eat it in summer. Cold!

Shenyang: Sichuan hotpot

As for other cities, Sichuan hot pot is just as popular on the streets of Shenyang. Under the heavy pressure of spicy taste of Sichuan hot pot, it is not only strong, but also similar to the rough taste of the northeast, and it also loses its temper to Shenyang. Speaking of spicy food, the northeast is the best. In fact, I really think the owner of Shenyang Sichuan hot pot restaurant is right. The enthusiasm of Shenyang made them regard it as their second hometown.

Dalian:

Salted fish and salted fish pancakes flowed from the local countryside into the city, and now big hotels eat in small restaurants. Fish is autumn fish, with yellow fish strips and palm-length, pickled with ginger slices and fried brown. The hair of mature tortilla flour and bean flour mixed powder was boiled in water and placed in a pancake pot for four weeks. Does it taste good？ Wait for the right time!

Eat all over China-Nancai

Zhengzhou: Zhengzhou carp eats three.

He also called for the revitalization of Henan cuisine, but he joked: "What these people need is something to revitalize, not to stay away from extinction. Carp eats three courses in Zhengzhou. The former is called Yellow River Crucian Carp, which was bought at the Carp House. You must make it clear that the fishy smell in the swimming pool will take two or three days to be removed. It's a bit extravagant to pay attention to this now, but eating three more fish makes your index finger move. Semi-dry food, semi-sweet and sour tiles, mixed with Lobbes soup from head to tail, and the most interesting thing is that sweet and sour sauce is mixed with baby noodles, similar to Hangzhou West Lake vinegar fish.

Kaifeng: sesame wings

You want to eat authentic Yucai Kaifeng-Kaifeng Millennium, what a pity! Yucai materials are generally homemade, with great taste and heat. Spicy chicken wings with pickled peppers chicken wings are actually wrapped in egg liquid, then dipped in sesame seeds and fried in oil. Fried eggs are as cold as cicadas. Yucai has such a rare beautiful and delicious dish.

Luoyang: Eat meat with soup.

Luoyang likes to eat a straw mat, dozens of dishes, soup and water, and people who eat it even enjoy themselves. Soup meat is an indispensable seat of aquatic dishes, and "real differentiation" is the real best. Its main ingredients are lean meat, fungus, lily and mung bean, which are carefully made with delicious meat and sweet and sour liqueur.

Anyang: buckle bowl crispy meat

Zhongyuan District, Anyang City, has a light taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have entered the restaurant one after another, and Anyang is like ordering every dish. Eight bowls of local traditional dishes are still very popular, especially the inevitable weddings and funerals. Now the taste, buckle bowl crisp meat continues to advocate the most potential. Traditional snacks are not sticky, and slippery noodles can best represent the characteristics of Anyang's diet.

Nanyang: Daokou Roast Chicken Town Square

We must choose a spicy chicken and other foods from Meixi pork, meatballs and Baitugang. Nanyang reluctantly gave up what one favours and chose Daokou roast chicken. Have you ever eaten a whole chicken and shaken it separately? From the recipe of the royal kitchen chicken in the Qing Dynasty, it has achieved a reputation of 300 years.

Wuhan:

Known as pot stickers, coriander, jiaozi and jiaozi, meatballs are not from north to south, while lotus coriander meatballs and tofu jiaozi, which PetroChina has been in Wuhan for many years, are called the treasures of poor families. Because they look like crispy meatballs and golden pine nuts, it makes poor families feel bad. However, the connection between gold and jade makes it difficult for them to be elegant after all. Needless to say today, the banquet hall of material wealth will be very happy to have the taste of "carnivores are very spacious" Jiaozi, coriander, and other vegetarian jiaozi brothers are vegetarian, which is the trend of healthy food and the new favorite.

Huang Bei: Three times the mortar.

Hubei cuisine is thriving, and the new "thick fragrance" can best be reflected in Huangpi Sanhe meatballs and fish balls. There are also local professional fish cakes and patties, and mushrooms are stewed in sand bowls. If it is the most successful stewing method of old Hubei lotus root soup, Huangpi is three times or even less greasy, and frying has cleared up more understanding.

Xiaogan: Lotus Oil Drum

In addition, sesame sugar and rice wine, Xiaogan's most famous dish is soybean oil lotus root roll. When the legendary Zhao Kuangyin crossed Xiaogan Ximen Bridge, he was tired and hungry. There is a bar closing time on the bridge, but the shopkeeper still uses the remaining soybean oil skin lotus root residue that day and puts it into the pot for frying. Zhao Kuangyin likes it very much (a kind of soup similar to the Emperor's Yuzhu soup) and greatly appreciates it. Soybean oil lotus root rolls spread like wildfire and became a dish.

Xiangfan: shredded tripe with sauerkraut.

When kimchi is hot in several big cities, Xiangfan people still guarantee that their kimchi is the best. As long as there are a few in Xiangfan, aunts and grandmothers can always find a few pickle jars under the bed. Beef offal, Xiangfan generally does not eat people, but tripe is an exception. It tastes flexible and elastic. Anyway, hot and sour tripe is a lovely appetizer in Xiangfan.

Mianyang: Mianyang Sanzheng

As we all know, "Steamed vegetables can best ensure that nutrients are not lost", and "Mianyang three steaming" is also in the "eating" study of Xingguobo. The so-called three steaming, that is, steaming meat, steaming fish and steaming (freely choose dozens of vegetables, amaranth, taro, beans, pumpkin, radish, chrysanthemum and lotus), is quite in line with the nutritional balance of meat and vegetables. This dish, also known as polished rice, flour and rice, is fragrant and has a long aftertaste, accompanied by steamed vegetables wrapped in Mianyang.

Fangxian: Stir-fry with small mushrooms.

In most people's impression, small fresh mushrooms are generally used for seasoning, but the small fresh mushrooms in Fangxian County can be used as refreshing cooking. Don't use too much soy sauce, the delicious little mushrooms are completely round when they are naturally filled here. In fact, with the continuous progress of bacterial culture technology, it is in it. The delicious "little mushroom" of the former can be chewed on such a big plate, completely integrated with fungi, rich in nutrients, and even can eat more new anticancer drugs very satisfactorily.

Changsha tasty Xia

In 2000, taste shrimp was crazy in Changsha, and every restaurant and food stall made taste shrimp. The price of lobster and herbal raw materials soared from the early money to more than five or six yuan a kilogram. Caofang Lake is a crazy lobster breeding hard-shelled shrimp. After pinching the head and removing the tail, brush with a brush, add a little pepper, pepper, pepper, star anise, fennel, cumin, garlic, ginger and various spices, and use wine as a feeling, and finally cook. The delicious shrimp on the table is bright red and spicy, but it can't stop. Some people say that the strange behavior of good grass lobster can chew up the flood control embankment, which makes Changsha citizens particularly excited about pests. With the recent purchase of grass shrimp, its taste snake has the upper hand. The taste of snake is the same as that of shrimp. The same specialty snake in Hunan sauce is chopped, aniseed, fragrant leaves, green pepper and onion are stewed with strong monosodium glutamate. After frying, the fire is completely low in calories, and it is delicious. It can also be stewed for children. Pour the juice into the dish, and the fat snake section has been soaked in red and shiny, and the snake body is tight, transparent and shiny. The snake slowly bites the aroma along the textured and elastic tongue and becomes that feeling. Then the spicy person blows and breathes, but can't stop.

Xiangtan: Maojia braised pork

Food, because Mao Mao's hometown is the famous Chairman Mao pork. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is a five-layer three-flowered pork pot with five flowers and octagonal cinnamon sugar. It is steamed first and then fried into the pot to put the lobster sauce. The practice is very particular and complicated. The cooked Maojia braised pork is golden in color, fat but not greasy, very fragrant and delicious.

Shaoyang: Fried pork balls.

Some people can do business. Someone got rich in Shaoyang, Hunan. Baoqing pork balls, also called Xueba, are a traditional food in Shaoyang, mainly made of tofu. Before using gauze, pour out the water, then crush the tofu, then cut it into diced or fresh pork, mix it with proper amount of blood, salt, Chili powder, spiced powder and a little sesame oil, sesame oil, monosodium glutamate and sesame oil sauce, stir it evenly, make it into oval-sized meatball bread, and put it in the sun for a few days. There is also a metal frame, which uses sawdust, bran, chaff or charcoal to smoke and burn the stove. Pay special attention to this heat when smoking in France, not too fast or too fierce, or it will taste bad. The ball was smoked and eaten. But the most popular way to eat is feeling.

Yongzhou: Blood Duck

At first glance, "Fried Duck with Blood" always brings an ambiguous unpleasant feeling. It looks purple, but it seems that people can eat duck, and duck meat is a treasure. People in Yongzhou will naturally eat ducks, so they choose the most powerful knives, including fresh duck necks, and drop the ducks into a bowl filled with wine. Cut off duck feathers by laparotomy, then stir-fry with ginger, red pepper and garlic in an oil pan, then add soup and simmer until it dries quickly, and finally pour it on the whole duck, stir-fry while pouring, and add raw materials. Cream duck, duck meat is very fresh, and Abby Mallard has a good diet.

Phoenix: steamed pork with Miao powder

The most prominent feature is the color of Phoenix cuisine, and the purpose of hot and sour frying is to use thick solution. A kind of low-yield waxy millet produced in xian county is usually cooked in a pot with thick and tender pork, soaked millet and delicious seasoning until the meat is cooked. It tastes delicious and has high nutritional value.

Guangzhou: Lao huo Tang

Housewives in Guangzhou are forced. There are no authentic Guangzhou people who don't like soup. No matter the size of the cracks made by ourselves or sold, what is the purpose of Guangzhou Old Fire Soup-nourishing! In summer, winter melon sparerib pot with lentils and red beans will reduce fire, and ginseng chicken pot will be eliminated in winter.

Shenzhen: Chongqing hotpot

Shenzhen seems to be an easy city to land in. What kind of food can you find? Of course, it is the hottest pot now. A website named Shenzhen Yimou launched a "hot" diet topic. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Anhui Hotpot, "Exploring Fish Head" Hotpot, and shabu-shabu Hotpot ... are so competitive! Chongqing hot pot, spicy and salty, Du Zi soup pot, red soup hot pot, Yuanyang hot pot. It is understood that all kinds of raw materials bring elegant soup, meat and vegetables, which are widely used, unique in style and moist, so they are the most popular.

Zhuhai: Yellow Bone Fish

The bill of lading of Sichuan cuisine is called yellow bone fish in the south. Zhuhai is one of the cities that used to eat seafood. There are immigrants, but they have no food of their own. They took a big bite. This fashionable yellow bone fish is from Hunan.

Chaoshan braised goose web

Chaoshan, Chaozhou tastes good. In this way, we are the most common braised pork, which can be eaten in Guangzhou or other parts of the country. Although sometimes it feels good, most of the time it always feels worse, only in Chaoshan area, in order to eat authentic braised pork. Fresh ingredients such as brine goose, brine, clove, star anise, cinnamon, licorice, dried tangerine peel, star anise, fennel, pepper, ginger, Siraitia grosvenorii and rose dew. It's futile to keep your lips and teeth fragrant.

Meizhou: Hakka stuffed tofu

"Feng" of Meizhou Ancient Town said that people from the Central Plains "dressed up in the south" here, which not only brought top-grade flavor to this book, but also formed their own Hakka food culture. Matchbox-sized tofu pork stuffing was "brewed" into golden yellow, and chopped green onion and sesame oil were put into the earthen stew chicken pot, which was fragrant. My thoughts came to Meizhou Hakka dialect without Michael jiaozi, which happened to be so delicious.

Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", is connected with Maoming and Yangjiang. Zhanjiang cuisine in western Guangdong is an authentic column of coarse material refining. Guangzhou, Zhanjiang local chicken used to be a popular restaurant. Authentic Zhanjiang Xinyi, Zhanjiang Chicken is selected from Gu Mi and Caozhong. When you grow up, a chicken farm is a little hen that grows up slowly or lays its first nest of eggs. Chicken fiber is very strong and it is easy to accumulate nutrients. The chicken looks so golden and shiny, with smooth and fleshy skin at the entrance and rich flavor. Coupled with the sudden drop of a dish of sesame oil and garlic, it is "irritating"!

Shunde chrysanthemum fish sheng

Shunde's prosperous land and labor force since ancient times, in addition to local people like to use local real estate to cook carefully and taste each other, the overall cooking skills are very high for chefs to export to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "The food is in Shunde and the kitchen is outside Fengcheng." Shunde cuisine is clean, fresh, refreshing, tender and smooth. Among the famous fried milk, the largest eel and chrysanthemum are also representative sashimi styles. Dalian double skin milk in Shunde District, Foshan, and fish cake in Chencun. ......

Fried Guilin: black-bone chicken

In other places, black-bone chicken is usually stewed in Guilin, according to local conditions. In fact, Guilin has always liked the strong sour taste, a kind of Guilin rice noodles that are popular all over the world. However, the trend of "medicine tonic is not as good as food tonic" is also related to Guilin, where chicken soup is not a very popular local restaurant. It is really popular to fry small pieces of fruits and vegetables with homemade Chili red and black chicken, which is called "sour and spicy tonic". "

Yangshuo: Beer Fish

In recent years, yangshuo beer fish cuisine has been greatly influenced by Guangdong, Guangxi and Sichuan flavors. Locals call it a unique skill, but there are actually only two: one is cooking in Yangshuo, and the other two should be fresh live carp in Lijiang (a picturesque land here). Cut open the belly of the live carp, but don't scrape the scales. Cut the flavor of each half into the other half a few times, then sprinkle with ginger and other seasonings, push the oil pan to fry, fry the scaly fish, sprinkle with soy sauce, sprinkle with red pepper, pour in half a bottle of beer, and cover with braise in soy sauce. Open the lid again, and suddenly the fragrance is overflowing. You can taste the crispy skin and tender meat of beer fish, and it will overflow smoothly.

Haikou: Shawo Wenchang, Hainan

Known as the "four famous dishes", the first result was named in Wenchang City, Hainan Province, weighing about 1.5 kg. The traditional eating method is white chop, which can best reflect the delicious and delicious taste of authentic Wenchang chicken. At the same time, it is served with cooked chicken rice soup, commonly known as "chicken rice". Hainan is called "chicken rice", including boiled chicken. According to the influence of Hainan Wenchang Chicken on the casserole trend in China.

Sanya: red curry pumpkin with duck meat

Cargill duck, commonly known as "duck", was introduced from overseas in early China. Ducks pay special attention to their own ways: first, raise earthworms and cockroaches in ducklings, young fish or freshwater fish. About two months later, the duckling began to grow feathers. Then, with the support of the small circle, their scope of activities will be reduced. They will knead rice and rice glue into small pieces and feed them for 20 days, and then they will grow into a duck. It is characterized by thick duck meat, white and smooth skin, crisp meat with a thin layer of fat in the middle, which is particularly sweet. With red curry pumpkin, you can eat all the food in China-Southwest China.

Chongqing: Crab

Financial seafood, Sichuan cuisine and Cantonese cuisine are all created in Chengdu, Sichuan. Chongqing, where a person eats spicy crabs in a pot, has now become a kind heart. Fragrant but not stuffy, spicy but not dry, fresh and delicious. Stir-fry the table with oil, watercress and spices. After eating crabs, add the remaining seasoning soup. Make fun of crab meat before meals to get rid of crab addiction.

Chengdu: pickled cuttlefish

A writer named "always get up" wrote that Sichuan seafood comes from Sichuan: seafood traitors. Since then, it seems to glow with its second spring! The cuttlefish with iron pickled pepper is an example. The pepper of this dish is thanks to Sichuan (bullet pepper), and the red, huge body pepper meat is foam, and the foam needs to be just right. The red and white dishes have distinct layers, and the taste of pickled peppers is all in the squid larvae, with a little sweetness.

Pengzhou: Nine-foot salted duck

The most evergreen nine-legged duck is a famous duck food in Sichuan. Pengzhou neck ducks and geese are very long, spanning western Sichuan, and the whole plain is drooling. Pengzhou Town, Pengzhou City is a traditional city of Chengdu Roast Duck, which is known as the 9-foot distribution center in the suburbs. Farmers who raise small poultry put a freshly slaughtered goose and duck into a car and transport it to Chengdu. Chengdu people are addicted to "Nine Feet Fresh Goose Hot Pot".

Yibin: bill of lading fish pot

Yellow spicy diced Yangtze River is a "Bashi bill of lading". What do you mean by "Bash"? This is Sichuan dialect, which means too good to be true. Diced yellow peppers are not braised or steamed in Yibin, but they are very popular in Sichuan cuisine and diced yellow peppers, and the meat is very tender.

Luzhou: Fish Head Hotpot

Sichuan hot pot originated in Luzhou City, where the Yangtze River and Tuojiang River meet in the south. Hot pot enterprises flourished here and created many brands of hot pot restaurants. Fish head hot pot Yangtze fish bill of lading, casserole fish, half soup fish, homemade spicy, delicious, not dry and not hot, southern Sichuan flavor is outstanding.

Guiyang: Huajiang dog meat

There is a spectacle in Guiyang Catering Street. There are dog butts all over the street, and there is a tall beard on the dog's tail. It is said that this is a sign that the clan makes authentic Huajiang dog meat. One-and-a-half-year-old dog in Huajiang, Guizhou Province was skinned, and the touching grounding terminal of the bone-shaped dog was put on the table, and then cut into lower pieces and put into the casserole where the dog bones were stewed in advance. The soup is tender and delicious, with a special smell. Then the diners shouted: sin! You are welcome to play. The requirements are too high. Yin and Yang teachers fly with chopsticks. -Who is the next hot spot of Yin and Yang?

Zunyi: fried bacon with broken ears

Houttuynia cordata Thunb. is a famous medicine in Guizhou, China. He gave it a tender root stage, but their crisp name is "Fengtouer Root", which belongs to Guizhou. Tell everyone whether that person depends on an authentic Guizhou, and the connection point becomes a hotel without saying anything. In Zunyi, "fried bacon with broken ears" is naturally a dish that everyone can never get tired of. The aroma of raw fish and bacon, together with broken ears and red pepper, forms a strange mixture, one is Leng Xiang, the other is warm and fragrant, full of no, which makes people hesitate.

Anshun: Second, stir-fry bait and ham.

In Anshun and Xingyi, the locals will recommend "two cakes" to you. The old farmhouse chooses the best stalks and glutinous rice every year, steams and soaks them, and then washes them. The first one was mashed like mud, and then they were hot kneaded into rectangular, oval, oval, German and the last two cold cakes. Two kinds of rice are skillfully matched with two cakes, which are refreshing and elastic, and the slices are also crystal clear and moist. If the first two cakes are snacks, they have been vigorously developed as special dishes. Ham is fried, not greasy, and bought completely. The most obvious bait types are burning, boiling, frying, stewing, steaming, frying and frying bait blocks. Cut the bait into small square pieces, add ham slices, marinate at the end of the year, stir-fry green onions, leeks and pea tips, pour in sweet and salty soy sauce and mix in a little Chili oil. The taste is thick and sweet, salty and round, colorful and strong as oil painting.

Carey: Fish in sour soup.

The new eight major cuisines have joined the previously unknown Guizhou cuisines, and Guizhou cuisines have so strangely and stubbornly devalued their acidity that it is a great temptation for people who often have poor appetite in modern times to listen to various appetizers. The acidity of Kaili sour soup fish is very particular. Generally, it is to join the low valley of local specialties, a lot of nutritious peppers and herbs, cook a natural sour tomato acid, and then clean the fish hot pot. A data shows that the longevity population of Kaili residents ranks first in the country, and sour soup fish has gained great nutritional value and should be allowed. What is the idea that sour soup matters? Conquer people's health and longevity.

Kunming: Dirty fried dried mushrooms

Wild mushrooms, which have always been called delicious, are naturally better than auricularia. At present, Kunming, which is tired of eating big fish and big meat, has a unique geographical position and has always been called the harmony between people living in Kunming and natural conditions, and has fallen in love with the convenience of wild mushrooms (Kunming Wheel keeps the inexhaustible momentum of wild mushrooms). A dirty fried dried mushroom may look a little ugly, but as long as it is delicious, it will make people forget that it is not rare to swallow it with your tongue.

Lijiang: yak hotpot

When you go to Lijiang, people tend to ignore its delicious food-because there are too many opinions. In fact, yak hot pot is enough to make you completely fall in love with Lijiang. Yak lives in the pollution-free plateau, eats grass and raw materials, and its meat is tender, which is the favorite of collectors. Han people have no other way to taste delicious yak meat except yak hot pot.