What’s the best dish you’ve ever eaten while traveling?

The best dish I have ever eaten is the Teppanyaki tofu from Bazi in western Sichuan. The tofu also contains rotten meat. Very delicious, thin and tender, with a great texture.

Since I retired, I have more time. Of course, I like to travel, which is what I want. The average number of days I travel outside each year is about 90 days. In the past few years, I have traveled to many places at home and abroad. Looking for local food in one place is also one of the great pleasures of my travels. Let’s talk about my trip to Northern Xinjiang in June last year.

Before I went there, I always heard from my friends that I must eat baked buns when I go to Xinjiang. I thought, isn’t it just buns? How delicious would they be? ? That day I went to the Grand Bazaar in Urumqi and got off at Erdaoqiao Station. There was a row of gourmet restaurants under the bridge. I went into an internet celebrity restaurant with high reviews from Dianping and ate authentic baked buns. First of all, the appearance was very attractive. The yellow and orange dough is grilled to a golden shine. When you bite into it, the meat is delicious and has an endless aftertaste. It's so delicious that you can't wait to swallow it on your tongue. And the grilled lamb chops there, I have never tasted such a delicious taste. The taste still makes my mouth water just thinking about it. I am really impressed.

In Jinghe County, the famous hometown of wolfberry in Bortala Mongolian Autonomous Prefecture, Xinjiang, I found out that there is a famous dish here The dish is meat pancakes. The name of the shop is "Running Meat Pancakes". Hey, your appetite is immediately whetted. The shop is very famous. No matter where the customer comes from, as long as they mention the word "Running", the locals will They can all give you directions. The store is not big and the facade is more ordinary, but the store is full and it is already crowded by the end of the meal. The meatloaf is freshly baked, crispy on the outside and fragrant on the inside, with pure beef filling, quite delicious. I really want to know when this meat pancake will be able to come to Fuzhou with its original flavor, ha!

Another delicious dish in this store is belly pork. Take one bite of the porcelain solid Q-bomb, and it will fill your mouth with fragrance, which is particularly satisfying. Now that I think about it, I can't help but smash my mouth, and I still feel unfinished!

There is another side dish that must be mentioned, which is a cold dish made with Xinjiang’s unique variety of white onions. It is served in a small restaurant. The Xiaodie served for free when eating hand-made rice in the restaurant was sweet and crunchy in my mouth. I thought it was shredded cold radish, but I didn't taste the pungent punch and spiciness of onions at all. Only after being reminded by the boss did I know it was onions. It is really surprising to us. It would be great if this onion variety could be successfully cultivated after being introduced to the south.

Of course, there are many delicious things in Xinjiang. For example, Xinjiang’s naan has a variety of flavors, and you will never get tired of eating it. Due to space limitations, There are other delicacies that I won’t introduce one by one here.

Hello! I'm Xiaomeow! Let me share with you a very unforgettable dish during my trip. When we visited Fujian that year, a local friend took us to a very unique fish ball shop that used fresh fish and ingredients to hand-make on site.

The fish ball shop is located in a market in Fuqing. Outside the market is a newly built public building with fine white ceramic tiles on the walls. At the entrance of the market, there are fruit sellers and milk wholesalers. All the cartons are stacked on the ground in an orderly manner. Not far after entering, there is a fish ball shop on the left. The storefront couldn't be more rustic, with an iron fence that is pulled up at night and opened during the day. There is a wooden table at the door, with freshly made fish balls placed in the bamboo strips on it. They are almost not very round. Most of the gray fish balls have a naturally small sharp corner or bulge on them, which is Because when the fish balls are kneaded by hand, no spoon is used. Each fish ball is rolled into the boiling water to solidify in its purest form. There are no unnecessary decorations here, and all utensils and furnishings are functional.

In the early years, the chef's fish balls were still whipped by hand. Now that he is older, he also uses machines, but he only stirs the fish paste and does everything else by himself.

What we had was made with Spanish mackerel, and it had to be broad-bellied mackerel. It was the season for mackerel at that time, and the harvest was very good, and the fishing boats returned with full loads. The master kills or fillets the fish, while the other young and strong man takes turns stirring the fish paste. The lively and delicious fish meat, the fish balls that are made right now, even without pork filling, even without any seasoning, just that bowl of fish balls in clear soup, full of elasticity and long-lasting fish flavor, this taste will never be forgotten in my life!

After so many years, I still want to go there to eat fish balls again!

Mashed potatoes, fried pork ribs, sauerkraut stew

# delicious Liangpi# When I went to Liaocheng to purchase goods more than ten years ago, Liangpi was the most delicious cold dish I had ever eaten. .

At that time, we had to set off at around five o'clock in the morning. It was too early in the morning and I didn't want to eat. It was already ten o'clock when we arrived in Liaocheng, so I had to eat something to cushion myself.

I will buy a thin cold skin, and the boss will add gluten, salt, minced garlic, pepper water (because it is too spicy, but it is not spicy and not fragrant, I will order less chili oil), peanuts Put the chopped coriander and coriander into a cold bowl, then pour in the chopped cucumber, mung bean sprouts, and balsamic vinegar and mix well before serving rice.

Looking at the fragrant Liangpi, my stomach began to growl, as if calling for the Liangpi to be eaten quickly. First use chopsticks to stir and mix well, then smell it with your nose, and all the vinegary and spicy aroma will come out.

It's like eating noodles one by one. The thin cold skin, the strong gluten, and the aroma of coriander make people want to eat it again. [Hold face][Hold face] Over the past few years, I have been loyal to Liangpi. Whenever I go to Liaocheng, I eat Liangpi.

At that time, I always asked for two portions. . It seems we can never get enough of it, and now Liangpi has become a specialty of street stalls.

# I also make Liangpi myself in the summer of the past few years#

But it seems that I have never tasted the delicious Liangpi I ate in Liaocheng.

From Wangfujing in Beijing to Xiangjiang Hotel in Guangzhou! China’s eight major cuisines, each with its own merits! No distinction between top and bottom

I don’t think there is a standard answer to this question. After all, people’s tastes vary greatly. I can only answer what I have tasted and think is the best.

1. During the National Day holiday in 2013, I went to Chengdu with my colleagues. Because we couldn’t buy tickets, we joined the group. Not only did we not have a great time, but at least the food was the best I had during the trip. The delicious meals are all ordinary tour group meals, and they are even small and remote restaurants, but they are super delicious. Even the bitter buckwheat tea tastes so good that I bought a big bag after leaving Chengdu. Tartary buckwheat tea goes home.

2. During this trip, during free time, we went to a hot pot restaurant near the hotel where we were staying to eat hot pot. We both love spicy food, so we only ordered the whole spicy pot. I saw that the other tables had a little bit of the seasonings provided. We both ate all the ingredients, which was a full spicy hot pot with all the spicy seasonings. It was the most enjoyable hot pot experience I have ever had. I had a stomachache on the way, so I went to get one. I went back to the toilet and continued to eat, and then I ate countless hot pots (I love hot pot, and I can eat it four or five times a week). I could never find the same taste as that time, and I couldn't find the same taste when I went to Chongqing to eat hot pot. That taste.

The above is the most delicious experience I have had during my travels. I have been to many places in China, but I have never had such a profound experience in eating, so I really want to go there again. Let’s go and experience Chengdu again and see if it still tastes the same as in my memory [yeah]

Hello, the questioner, communication and transportation are very convenient now, and all kinds of delicious food are basically available in every place, but let’s There are a few things that impressed Han Ma the most

The first one is Chongqing noodles. When I went to Chongqing for the first time, I knew I wanted to eat skewers and hot pot. I didn’t know what Chongqing noodles were. What, when I was shopping, sometimes I could see a banner hanging at the door of a store with the words "What is the ranking of Chongqing noodles?" I was curious, so I ate a bowl and fell in love with it. I would go there to eat it almost every day for the next few days. Later, when I returned to Zhejiang and Fujian, I still wanted to eat it from time to time. The number of Chongqing small noodle shops opened on the street gradually increased. Either the noodles were not delicious, or the taste was not enough, they were not as good as those in Chongqing. The taste of Chongqing

2. Chongqing hot pot. When talking about Chongqing, the first thing that comes to mind is hot pot. As a southerner with a relatively light diet, it was the first time I ate Chongqing hot pot and saw a pot of red hot pot. The red oil soup base is in front of you, and you might be worried that it will be too spicy. Unexpectedly, the first time I ate it, I was hooked on the taste of this hot pot. The ingredients are also very fresh. I basically had hot pot every time during my few days in Chongqing. Later, Back, the same hot pot brand, such as Qinma hot pot, doesn’t taste as good as the local ones. I don’t know if it’s a problem with the ingredients.

3. Biangbiang noodles in Xi’an. I don’t like pasta. I ate two bowls in one meal and my father was shocked. The noodles were full of wheat flavor and chewy, and the spicy oil was very fragrant

4. Xi’an’s Roujiamo, especially the noodles outside, are particularly delicious. Very crispy and fragrant

Other delicacies don’t have a very special feeling. There may still be more than half of China left, and there will be amazing delicacies waiting for me in places I have never been!

I have always been curious as to why there must be such a popular attraction everywhere. The standard equipment is a fake ancient building that "looks like it has been renovated at first glance", and various high-priced small commodities and snacks that are "claimed to be local specialties, but in fact everyone knows they are wholesale from Yiwu". The only difference is that there is a sign clearly written on the street corner that says "It's a scam for outsiders." "Four big characters. The scariest thing is that every time I go to this kind of "attraction", I swear I will never come again, but the next time I go somewhere else, it still seems familiar. The same building, the same crowds of people. Every time I think I have traveled through time, my heart and wallet hurt...

Xi'an · Huimin Street

Based on years of experience in being cheated, this kind of snack bar In a street with too many neon signs, the subtext is "there are many people and money, so come quickly".

Shanghai·Chenghuang Temple

Almost every Chinese who comes to Shanghai must be prepared to go here and receive such inferior goods and services. It’s quite amazing to look at the building, but you’ll also be amazed at how dense the crowds are inside. The queue time for the famous Nanxiang Xiao Long Bao is basically half an hour.

Hangzhou · Hefang Street

Hefang Street is heavily commercialized, and the products have no characteristics at all. The streets are full of 2-yuan stores, 10-yuan stores, and some "specialty products" that must be found in ancient towns. "...

Chengdu · Kuanzhai Alley & Jinli

It is said that old Chengdu people will sigh in their hearts when they see outsiders drinking tea and eating Chengdu snacks in Jinli or Kuanzhai Alley. : Foreigners are really rich.

Chongqing · Ciqikou & Hongyadong

It is equivalent to places like Kuanzhai Alley in Chengdu. The roads are not wide and there are too many people. The bathrooms inside are all private and cost 1 yuan per use.

Guilin · West Street

Seeing this, have you noticed that all the "tricky roads" that appear above really look alike...

Xiamen·Zhongshan Road & Gulangyu

At first glance, it seems to have local characteristics. But if you look carefully, it actually sells brands that can be bought anywhere, such as Metersbonwe and Uniqlo. It is the only one you can get. The "special experience" is that there are so many people.

Nanjing·Confucius Temple

When you arrive at the Confucius Temple, you just have to look at the heads. The locals joke that the landmark buildings of the Confucius Temple are the KFC and McDonald's standing opposite each other on Gongyuan Street.

Changsha · Fire Palace

Hunan friends said that Fire Palace has the most unpalatable stinky tofu and beef noodles in Changsha.

Wuhan · Hubu Alley

Hunan and Hubei are related to each other. Friends from Wuhan said that Hubu Alley has the most unpalatable hot dry noodles. And what else can I eat? I’m full just looking at this crowd...

Lhasa·Bajiao Street

Even the snowy Lhasa is not spared. Such a holy belief is so bad. business civilization.

Qingdao Pichaiyuan

With such a unique name, it still sells stinky tofu. Stinky tofu is indeed the flagship product of "Kengren Street"!

Tianjin · Ancient Culture Street & Nanshi Food Street

Looking around, there is no Ancient Culture Street and Nanshi Food Street in Tianjin. I don’t accept this question. It seems that this name is used to fool tourists. I give it 100 points for honesty.

Beijing·Nanluoguxiang

Nanluoguxiang, a place always crowded with people...

If your heart is full of love, everything you eat will be delicious! I travel a lot. I went on short trips to the mainland several times a year. I went a lot, saw a lot, and ate a lot. I feel like I always have the same dishes every time. But once I went to Zhaoqing, I changed my mind. Here I will introduce what I think is the best dish I have ever eaten. It turns out that Zhaoqing also has a lot of delicious food. First of all, the streets and alleys are filled with steamed rice dumplings, which come in several flavors. My favorite is the traditional ones stuffed with mung beans and fat pork. As a Cantonese, I am used to eating Cantonese food, so today I will introduce our Cantonese food. First of all, what I want to introduce is Zhaoqing’s salt and pepper crispy eel. It’s unforgettable once you try it. It’s crunchy eel, with some lemon juice and bay leaves. I’m still nostalgic for it now. I think this dish is very delicious. Then there is Zhaoqing Lotus Root and Pork Bone Pot. Don’t underestimate it. I didn’t even look at it when it was served. I thought it was the same as the one cooked at home. Who knew that my husband gave me one and I took a bite. The lotus root was so pink. To be honest, it was the first time I had eaten such pink lotus root. After eating, I specifically asked the staff who received us, and she said it was their local lotus root. It turns out that Zhaoqing lotus root is famous at home and abroad. The first one to introduce is the milk-flavored taro, pumpkin and chicken head rice claypot, which is made from taro powder, raw chicken head rice (not dried) and glutinous rice, plus the fragrance of pumpkin, which is neither salty nor sweet. It is said to be a dessert but it is not, it is said to be a soup but it is not salty, anyway, this is what makes it special. If I have a chance, I will make it for everyone to try. It turns out that Xinghu Lake in Zhaoqing City and its surrounding ponds and low-lying lands have fertile soil, mild climate, and abundant rainfall, creating good conditions for the growth of lotus and chicken head rice, also known as Cishi. Therefore, the lotus roots produced in Zhaoqing are strong, plump, and round, with a yellow-brown skin and white flesh. They are slightly sweet and crispy. When eaten raw, they are crunchy and refreshing, and taste delicious and sweet; when cooked, they are tender and smooth. The aliases of chicken head rice (thorn lotus root, Hunan root, chicken rice lotus, chicken rice head, chicken head lotus, chicken head lotus, gorgon fruit, false lotus root) are also very distinctive.