1069836599

Yan'an: Mutton soup

There are many delicious things in Yan'an: potato paste, sweet spring tofu and long pancakes. The most important thing you should try is the mutton soup. A soup made of mutton, haggis and seasonings. The ingredients and preparation are very simple. Fellow villagers wearing mutton towels squatted together, holding steaming mutton soup in their hands. In Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.

Xi'an: Donkey meat in cold sauce

Donkey meat has the functions of replenishing qi and blood, and benefiting the internal organs. There is a folk proverb of "dragon meat in the sky, donkey meat on the ground". Guanzhong, Shaanxi Province is rich in the nationally famous "Guanzhong Donkey". Fengxiang cured donkey meat has been available since the Xianfeng period of the Qing Dynasty. In ancient times, donkey meat was only eaten raw and cooked. Nowadays, donkey meat soup pots and meat stir-fries are added, and Sichuan cuisine and medicinal diet methods are added. The meat is delicious and fresh.

Xiangtan: Maojia Braised Pork

Maojia cuisine is famous for Chairman Mao’s hometown, and Chairman Maojia Braised Pork was full of praise. The authentic Maojia Restaurant is located in Shaoshangchong, Xiangtan. The braised pork here is pork belly. The five-layered belly pork is steamed and fried with rock sugar, star anise and cinnamon, and then put into the pot with black bean sauce. The cooking method is very particular and complicated. . The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and very fragrant and delicious.

Yanji: Dog Meat Hot Pot

When you arrive in Yanbian Korean Autonomous Prefecture, you can’t live without eating dog meat. Like other places in the country, eating hotpot, the Korean dog meat hotpot, is also popular here. The special pot bottom is stewed with dog meat and dog ribs. Besides being fresh, it is also spicy. Maybe it’s because it’s too cold in Yanji, so chili is added to the dog meat supplement. Eat it all year round, best in summer to cure colds!

Yinchuan: Snowflake Mutton

Snowflake mutton creates the most romantic and light association with mutton, which is always known for its strong fishy taste. In this dish, cooked white mutton slices are peeled and fluffed, cut into domino pieces and marinated with seasonings. Then mix the fine minced chicken and mandarin fish meat with fresh milk and egg whites, steam them in a small steamer and sprinkle with lily powder. The complicated process is far from over. The whipped egg whites are scooped into the steamed buns separately. The translucent pieces of mutton are the source of the icy and jade-like appearance of snowflakes. Put it on the fire with a spoon, then add layers of ingredients, thicken the soup, and finally pour in chicken (duck) oil. The "Snowflake Mutton" is finally done with a bright shape, soft and tender mouthfeel, and melting like snowflakes. The exquisite workmanship really has the flavor of Jia's eggplant.

Nanyang: Zhenping Daokou Roast Chicken

Be sure to choose one of Nanyang’s Meixi Pork Pork, Meatball Bowl, Baitugang Spicy Chicken and other delicacies , Nanyang people reluctantly chose Daokou roast chicken. Have you ever eaten roast chicken where the bones and meat separated from the whole chicken? The secret recipe for roast chicken came from the imperial kitchen of the Qing Palace, and it became the Daokou roast chicken with a reputation of three hundred years.

Tianshui: Tianshui Chowder

Tianshui is known as "Longshang Xiaojiangnan". Mr. Fan Changjiang, a newspaper reporter, wrote in "Northwest Corner of China": "People in Gansu talk about Tianshui just like people in Jiangsu and Zhejiang talk about Suzhou and Hangzhou. They think it is a place with beautiful scenery, rich products and beautiful people."

In addition to snacks such as Tianshui Guagua, Shui Shang Shui, Tianshui Lard Box, Qin'an Mafu Bun, Qin'an Dusi Soup, there is also the more popular Tianshui Chowder. Mix egg whites and egg yolks together and spread into pancakes. Chop the fresh pork belly into pieces, add salt, flour, and Sichuan peppercorns, mix well, add it between two layers of thin egg cakes, flatten it, steam it in a basket, and cut it into strips to make plywood. It is mainly made of plywood meat, with cracked skin strips and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus, etc., and put it into a soup basin with enough soup. It is a combination of meat and vegetables. You can eat it while drinking. It is not oily or greasy. Delicious.

Urumqi: Hand-caught mutton

The deliciousness of hand-caught mutton is not because of "catch it with hands" as we imagine, but because of the local sheep and local water in Xinjiang There are also local cooking methods. Peel the whole sheep and remove the internal organs, put it in a large pot and boil it with Tianshan snow water. When it's time to cook, grab a large amount of salt and sprinkle it into the pot, or dip the lamb directly in the salt and enjoy!

Ili: horse meat

Ili horses are famous all over the world, and Yili horse meat is indisputably better than horse meat in the world. After the horse meat is cooked with seasonings, it is cut with a large blade and placed on a plate. It can be eaten immediately. The meat is fragrant but not greasy, and it is durable and chewy. However, horse meat is still an "expensive" food after all. Even in Ili, eating horse meat can only be an occasional "big meal".

Zhengzhou: Eat three carps

Zhengzhou also calls for revitalizing Henan cuisine, but it laughs at itself: anything that needs revitalization is not far from destruction. . Carp is a famous dish in Zhengzhou. In the past, carp was called Yellow River carp. When a restaurant bought carp, it had to be raised in a clear pond for two or three days to spit out the earthy smell before it could be fished out and put into the pot. Nowadays, this kind of attention is a bit luxurious, but eating one fish and three meals is still very satisfying. Half is eaten dry, half is sweet and sour tiles, and the head and tail are mixed with shredded radish to make soup. The most interesting thing is to mix the sweet and sour sauce with a nest of noodles and eat it, which is similar to Hangzhou West Lake vinegar fish noodles.

Kaifeng: Sesame Wings

When you go to Kaifeng, you have to eat authentic Henan cuisine - this is Kaifeng Prefecture for thousands of years! The ingredients used in Henan cuisine are generally home-cooked, and the best part is the seasoning and heat. Sesame wings are actually marinated chicken wings wrapped in egg sauce, dipped in sesame seeds, and fried in oil. The fried egg sauce looks like cicada wings. Such beautiful and delicious dishes are rare in Henan cuisine.

Luoyang: Pork Slices in Soup

Luoyang likes to eat water banquets, with dozens of dishes, the soup is watery, and the food is very satisfying. Pork slices in soup is an indispensable famous dish in the water banquet, and the best one is made by the old restaurant "Zhen Difeng" which specializes in Henan cuisine. It uses lean meat as the main ingredient, and fungus, daylily, green beans, etc. as auxiliary ingredients. Made from scratch, the meat slices are smooth and tender, slightly sour and tasty.

Anyang: Bowl of Crispy Pork

Anyang in the Central Plains has a bland taste, but in recent years Sichuan, Cantonese, and Northeastern cuisine have entered the market one after another. When eating in restaurants, Anyang people like all kinds of dishes. A little bit of style. The local traditional dish Ba Da Bowl is still popular, especially for weddings and weddings. In terms of current tastes, Kouwan Crispy Pork has the greatest potential to continue to spread. The three traditional snacks, non-stick and powder noodles, actually best represent the characteristics of Anyang cuisine.

Shijiazhuang: Catch and stir-fry whole fish

From the perspective of traditional cuisine, Shijiazhuang is too young, too young to have its own characteristics. The so-called Shijiazhuang cuisine , in fact, it absorbs the characteristics of cuisines from Beijing, Shandong and other places, and then innovates them. Among the local dishes is a dish of fried whole fish, which shows the "brainfulness" of Shijiazhuang people. The whole fish is caught and fried using large carps, and the highlight lies in the skill of the knife. When it is served, one dish takes up one-third of the table. It is delicious and atmospheric.

Datong: Braised Dishes

Datong people have mixed tastes and are not particular about it. They accept all kinds of cuisines as ordered. The shrimps and braised turtles are all top-notch, affordable and delicious stews that are actually cooked to perfection by local chefs. The stew has a taste of Northeastern cuisine. Potatoes, cabbage, vermicelli, and pork are stewed in one pot. Big fish and prawns are also included in the pot to warm the stomach.

Qinhuangdao: Steamed Seafood

When you go to Qinhuangdao, you naturally want to eat a lot of seafood. The locals like to steam seafood, whether it is crabs, shrimps or clams. Put water in it, steam it, and eat it. Dip it in some ginger vinegar sauce, it’s so fresh! There are seasons for eating seafood. Crabs come in two seasons a year, and shrimps are eaten starting from the end of April. Of course, you can also eat farmed ones regardless of the season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years, barbecued seafood has become popular. There is a kind of small fish called Qingpizi. It is slender and has a little green on the back. It cannot be eaten fried, but can only be eaten grilled. It is delicious and very cheap. You can buy it for 5 yuan when it is in season. Two pounds, two and a half pounds.

Taiyuan: Guoyourou

The restaurants in Taiyuan are dominated by Cantonese, Sichuan, Beijing, and Shandong cuisines. The local cuisines that are named after them seem to be just noodles and snacks. Guoyourou is also a bit like a snack, but it is a popular traditional local dish. Choose high-quality meat, cut it into thin slices, dip the outside in a thin layer of egg gravy, simmer it in oil, take it out, and stir-fry it. Any restaurant can make it, and the taste will be the same. Although the name is suspicious, the taste is fragrant but not greasy, so it’s worth a try.

Nanjing: Stir-fried Dried Reed Artemisia

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but they always add it apologetically : This duck is getting fatter and fatter now. When outsiders come to Nanjing, they are attracted to eat fried and fragrant artemisia. Nanjing people also think that "artemisia is only found in Nanjing". In fact, there are many places that produce Artemisia truncatula, but none of them are as sophisticated as Nanjing people in treating vegetarian dishes. When people in Nanjing eat wormwood, they have to pinch off 8 taels per pound, leaving only a clean, green and crisp tip of the wormwood stalk.

Stir-fried dried fragrant seeds are also "vegetarian" stir-fried. Apart from a little oil and salt, almost no other condiments are added. What is needed is the natural fragrance of the mixture of the tips of the artemisia stalks and the dried fragrant seeds. After eating, the lips and cheeks will be particularly refreshing.

Suzhou: Grilled crucian carp with green onions

Suzhou people love to eat fish, but they are picky. Some people don’t eat carp, some don’t eat silver carp, only crucian carp. I have never heard of anyone eating this food in a taboo manner—the children in Suzhou must have learned to say the phrase "Xian De Lai" while eating crucian carp. The dish of grilled crucian carp with green onion highlights the deliciousness of crucian carp. On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed. Although I don’t understand why this is called “grilled with green onions,” this is always the first place where people eat chopsticks.

Wuxi: Meat and Bones

No one eats Wuxi Beggar’s Chicken now, and the meat and bones are very popular. Wuxi people like to eat sour and sweet things. The taste of meat bones reminds people of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sour and sweet, and even the bones are crisp enough to bite. Meat bones were vacuum-packed several years ago, and it was common for people at train stations to carry eight or ten boxes of them onto the train.

Yangzhou: Stewed Crab Meat and Lion Head

Yangzhou people have unchangeable preferences for their own dishes and tastes. When Cantonese cuisine became popular, Yangzhou people also ate morning tea, but everything from snacks to eating methods were authentic Weiyang style. While eating, he commented: "We have had morning tea in Yangzhou for a long time." Braised crab meat and lion's head are said to have been around for nearly a thousand years. It’s history, but I still never get tired of it. The so-called "lion head" is big in Yangzhou dialect? Meat, in Mandarin, is just big meat, but the meat also contains crab meat, crab roe, and seasonings. It is topped with green cabbage hearts and stewed in a basket. In the words of Yangzhou people: "The pork is fat and tender, the crab meat is fragrant, and the cabbage heart is crispy and must be scooped with a spoon. After eating, the fragrance fills the mouth and leaves the teeth and cheeks fragrant, making people unforgettable for a long time."

Nantong: The most delicious food in the world

Clams are almost always on the table wherever there is a sea, but only the adults and children in Nantong dare to say that the food in their bowls is "the most delicious food in the world". When the cauliflower turns yellow, it’s a clam-trampling carnival for Nantong people. When I stepped on the beach with my bare feet, the clam couldn't hold back its anger and its head popped out. I took it home and raised it for two days, or boiled or roasted it. It was so delicious. The clams in Nantong are clams, which are unique to the beaches in this area. One clam can weigh more than half a kilogram. Nowadays, clams are rarely available in the market. Often the fishermen are fishing, and the vendors have come to the beach to negotiate the price with you. On the high seas in the distance, Japanese and Korean ships have long been parked there, waiting for the vendors' boats to deliver goods to your door. Want to eat? You have to step on it yourself

Xuzhou: Sha Soup

The characteristics of Xuzhou cuisine are dark, sticky and spicy, because they love to put Soy sauce, love to use starch, love to show that they like spicy food. There is a soup made with wheat kernels, shredded chicken, shredded kelp and bamboo shoots. It tastes so delicious that people often eat two bowls of it. But the various ingredients are still mixed together, so that the soup becomes a veritable porridge. Sha soup is actually a question - "What soup?" Because I tasted it but didn't like it, I still can't leave Xuzhou.

Shanghai: Fried eel paste

When outsiders come to Shanghai, they are amazed by Shanghai’s Western food. Shanghainese are also willing to entertain guests with “authentic” Western food from various countries in various ways. The local Shanghainese cuisine with thick oil and red sauce has gradually lost its fans. Only a few famous dishes still make people with nostalgic feelings care about them, such as fried eel paste. Liang Shiqiu once said in a chapter on eating eels that frying eels in paste was a last resort because the eels were not big enough to be shredded. But being able to make the "leftovers" so salty yet sweet, oily but not greasy shows the shrewdness of Shanghainese people.

Hangzhou: Old Duck Pot

Go to Hangzhou, and your friends in Hangzhou will definitely recommend Zhang Shengsheng’s Old Duck Pot to you. It is said that Zhang Shengji sells more than 600 ducks a day. When you are waiting for a seat, the waiter will come over to remind you: There is no old duck pot today. Zhang Shengji opened a branch on Hengshan Road in Shanghai because of the popularity of the old duck pot, which made the old duck pot popular in Shanghai.

Shaoxing: Roasted Pork with Mold Dried Vegetables

When most people go to Shaoxing, the first thing they think of is the fennel beans from Xianheng Hotel. In fact, the flavor of Shaoxing cuisine is either moldy or bad. Bad food, bad chicken, bad shrimp, foreigners are not used to eating it, just like stinky tofu. The only thing that can taste the beauty is moldy vegetables. Shaoxing people like to use Chinese cabbage to make mold, and outsiders cannot learn from it. Roasted pork with moldy dried vegetables is fragrant, refreshing and has a unique chewing feel.

Ningbo: Pickled Vegetable and Bamboo Shoot Soup

You must ask the locals to take you to order it. You cannot order it yourself because you can easily ignore it. the name. As the name suggests, the soup only contains two things, pickled vegetables and shredded bamboo shoots, which looks extremely refreshing. Ningbo pickled vegetables are different from other places. The ones sold in supermarkets are specially marked with "Ningbo pickled vegetables". The pickled vegetables and shredded bamboo shoots in this shop called "Lady Boss" are very tender. This shop also sells its own safflower crabs and crab roe crabs. A small bottle costs more than 30 yuan or 60 yuan, and the business is still going on.

Jinhua: Rabbit head stew

Jinhua is famous for its ham, and the rabbit head dish has only become popular in the past two years. People in Jinhua love to eat rabbits, so rabbit heads are not included in the banquet. Fortunately, food stalls are popular and people's tastes are getting more and more sophisticated, so rabbit head pot has become popular. The fastidious people of Hangzhou have also begun to eat rabbit head pot, and Jinhua rabbit head pot is delighted to be recognized.

Wenzhou: Braised Swimming Crab

Wenzhou people are fond of seafood. There is a kind of blood clam, which is eaten raw. It is delicious, but the eaters cannot avoid blood-stained spots on their lips and teeth. It's a bit scary. Braised swimming crab is not suspected of "killing". Although it is called "shuttle", its meat is rich and its taste is not inferior to that of blood clams.

Hefei: Salted duck and roasted soybeans

Hefei is also dominated by Cantonese and Hunan cuisine, as well as Shuwang hotpot, which has several branches and is very popular. , it takes an hour or two to wait for a seat. The local dish in Hefei, salted duck and roasted soybeans, is very popular and fragrant and can be eaten in any restaurant. It’s best to eat salted duck and roasted soybeans in winter, especially at home, where you can cook it in the steamy atmosphere for an hour or two.

Lijiang: Yak Hot Pot

People often overlook its delicious food when visiting Lijiang - because there are too many scenery. In fact, the yak hotpot alone is enough to make you fall in love with Lijiang completely. Yaks live in pollution-free plateaus, eat grass and have tender meat, making them a favorite among collectors. Apart from yak hotpot, Han people currently have no other way to taste the deliciousness of yak meat.

Lhasa: Raw Beef Sauce

Tibetan medicine has always been a bit mysterious, and Lhasa must have raw beef when entertaining distinguished guests. The sauce is the most wonderful mixture of several delicious Tibetan herbs and freshly pounded raw beef. With a scarlet color, a strong and pungent taste, and a warm feeling in your stomach after eating it, it is said that Tibet is still a place where time freezes. It is said that Tibetans have loved visiting the Potala Palace for thousands of years. Basking in the sun under your feet, with a ball of fire in your belly, and then letting the sun shine again. Today's Tibetans are still very happy and contented.

Kunming: Stir-fried dried mushrooms with chicken offal

Fungi have always been famous for their delicious taste, and the delicacy of wild fungi is naturally even better. At present, Kunming people who are tired of eating big fish and meat, Kunming people with a unique geographical location, who have always been known for living in harmony with nature, have convenient conditions to become obsessed with wild fungi (wild fungi around Kunming remain In order to achieve inexhaustible momentum), a dish of stir-fried chicken with mixed mushrooms may look a bit unattractive, but the delicious and unique aroma will be unforgettable for anyone who has eaten it. "It's so fresh that you can't even swallow it on the tongue." Such is the description.

The rhizome is eaten in segments, and it is so crispy that it is named "Zheergen". Zheergen is a symbol that belongs to all Guizhou people. It is said that to see whether a person is an authentic Guizhou native, he only needs to order two plates of Zheergen without saying anything when entering a restaurant. In Zunyi, "Fried Bacon with Zhe'er Gen" is naturally a dish that must be served at every meal and never gets tired of eating it. The pungent smell of raw fish from Zhe'er Gen forms a peculiar mixture with the aroma of bacon and chili. One is cold, the other is cold. The warm fragrance lingers around, letting people linger.

Guiyang: Huajiang Dog Meat

There is a strange scene in Guiyang’s restaurant street. Dog butts are lined up all over the street, with their tails sticking up high. It is said that this is what we cook The symbol of authentic Huajiang dog meat. A one-and-a-half-year-old young local dog native to Huajiang was skinned and deboned, and served on the table with the dog's shape still intact. Then it was cut into pieces and put into the pre-stewed dog bone casserole. , the meat is tender and the soup is fresh, with a fragrant aroma. Then the diners shouted: What a sin! I just unceremoniously played with the idea of ??nourishing yin and strengthening yang, and I lifted my chopsticks like flying.

——Who said that nourishing yin and strengthening yang is a hot topic nowadays?

Guilin: Stir-fried black-bone chicken

Most of the black-bone chicken used to stew soup elsewhere was changed to stir-fried in Guilin according to local conditions. Indeed, Guilin people have always liked strong flavors mainly sour and spicy, and Guilin rice noodles have swept the world. However, the trend of "medicinal supplements are not as good as food supplements" has also spread to Guilin. The light black-bone chicken soup is not popular. The local restaurant has created its own black-bone chicken nuggets stir-fried with red dried chili peppers and diced fruits and vegetables. It is really popular and can be called " The tonic is carried out in a sour and spicy way.”

Changsha: Flavored Shrimp

In 2000, flavored shrimp became a craze throughout Changsha City. Every restaurant and food stall made flavored shrimp, and the main ingredient was The price of grass dragon has also skyrocketed from more than one yuan per catty in the early years to five or six yuan. Grass lobsters are hard-shelled prawns that breed wildly in the lake area. Pinch off the heads and tails and then brush them vigorously with a brush. Then add enough seasonings such as chili pepper, chili pepper, Sichuan peppercorns, star anise, fennel, cumin, garlic, ginger and wine. Stir-fry and finally cook it through. The shrimps that arrived on the table were all red and fragrant, so spicy that you took a breath but couldn't stop. It is said that grass lobsters have teeth that are so good at chewing through flood control embankments that Changsha people hate the pests and eat them with great enthusiasm.

Wuhan: Coriander dumplings

Southern meatballs are called dumplings when fried and fried in Wuhan, which is neither south nor north. For many years, coriander dumplings have been the same as lotus root dumplings and tofu dumplings. They are also known as the three treasures of poor families, because they look golden and crispy, just like meatballs, and you don’t see the true meaning until you eat them. Therefore, they are especially good for poor families. However, the associations beyond gold and jade make it difficult for them to be elegant. Today, not to mention the abundance of materials, the banquet has a bit of a "meat-eater" flavor. Cilantro dumplings and its other vegetarian dumpling brothers have joined the trend of vegetarian and healthy food and have become new favorites.

Tianjin: Fried shrimps

As the saying goes, "Tianjin is home to fish and shrimps." Naturally, eating fish and shrimps is indispensable when you go to Tianjin. In the past, most seafood in Tianjin was steamed alive and then shelled and dipped in sauce. However, in the past two years, Tianjin people have also developed a sophisticated way of eating, and stir-fried shrimps are the best example. These shrimps are freshly peeled from live shrimps that have been soaked in water. The meat is sweet and plump. They are paired with sliced ??cucumbers and stir-fried twice in a clear oil pan. After cooking, the melons are crispy and the shrimps are fresh. The color is attractive and refreshing. There's something fragrant about the teeth and cheeks.

Korla: Grilled Fish

Grilled fish is the most common way to eat, but when you go to Korla, grilled fish also shows a difference. The fish is fresh, plump and sweet from Bosten Lake. Small fish, the water is pure snow water from the thousand-year-old snow-capped mountains of Lake Bosten. The fish meat is casually put on small wooden sticks and turned over, and is only brushed with cumin, salt and ghee, and the aroma slowly overflows. . Xinjiang is famous for its roasted whole lamb, but Korla’s grilled fish is definitely a more refreshing and delicious choice.

Mianyang: Mianyang Three Steamed Foods

The saying that "steamed vegetables can best ensure that nutrients are not lost" is now well known, and "Mianyang Three Steamed Foods" has also become a popular name in "Mianyang Three Steamed Vegetables". Rejuvenate in the wave of "The Science of Eating". The so-called three steaming methods include steamed meat, steamed fish, and vegetables (you can choose from dozens of types such as vegetables, amaranth, taro, beans, pumpkin, radish, artemisia, lotus root, etc.), which is quite consistent with the nutritional balance of meat and vegetables. This dish is also known as Mianyang Steamed Rice Noodles. The steamed vegetables are wrapped in finely pounded rice noodles. The original aroma of the dishes is combined with the fragrance of rice, which creates a deep aftertaste.

Jinan: Tan Yutou

"Tan Yutou" has only opened two branches in Jinan Beiyuan and Wenhuadong. People who are used to Shandong cuisine have fallen in love with Sichuan people. The spicy temptation. That kind of special pepper is different from the usual "Chaotian pepper". It must be grown in special soil and altitude. The picking period is only seven days every year. After harvesting, it is carefully selected and put into jars. It is stored in a special way for more than a year before it can be put into the pot. It makes hot pot. It is irresistibly spicy with bright color, rich spicy aroma, and soft spiciness. Those who like spicy food prefer spicy food, and those who are afraid of spicy food are not afraid of spicy food. Of course, silver carp heads are also good.

Qingdao: Seafood Tofu

Seafood uses small seafood such as sea cucumbers, shrimps, squid and clams, and is paired with various seafood tofu fried with chopped green onion. , the taste is fresh and not greasy, just add the scallion pancake when you eat it. The hotel is located in the middle of various ancient European buildings. From every window of the hotel, you can see the blue sea, blue sky and golden beach. Who doesn't say Qingdao is a good place?

Yantai: Scorpion Rolled Hydrangea

Yantai cuisine belongs to Jiaodong style and is famous for cooking seafood.

Poisonous scorpions have also become a delicacy for Shandong people. Fried mountain scorpions are a famous Shandong flavor dish, and Yantai people’s scorpion-rolled hydrangea is another masterpiece of eating poisonous scorpions.

Texas: Texas Braised Chicken

In fact, in addition to being famous for braised chicken, Texas has also grown watermelons for thousands of years. It is this dish that made Texas famous, and also made roast chicken popular all over the country. The store's signature is highly consistent: Texas Braised Chicken! Authentic Texas Braised Chicken, the full name is Five-Spice Crispy Bone Braised Chicken. The characteristics are: five-spice boneless, tender meat with pure flavor, light and elegant, and taste through the bone marrow. In the shape, the legs are crossed, the claws are inserted into the chicken's body, and the wings are crossed through the neck and come out of the mouth. The whole chicken is lying down, golden in color, with red in the yellow. From a distance, it looks like a duck floating on water, holding feathers in its mouth.

Macau: Portuguese Oysters

Macau has gradually lost its Portuguese influence, but its classic international architecture and Portuguese cuisine still remain. Portuguese cuisine is light in taste, small in quantity and exquisite. Put the mashed potatoes on top of the original oysters? , the flavors of the two penetrate each other, creating unexpected effects.

Fang County: Stir-fried florets

In ordinary people’s impression, floret mushrooms are fresh and are usually used for seasoning. However, in Fang County, where fresh floret mushrooms are produced, The tender floret mushrooms can be stir-fried and eaten as a dish. Don’t use too many seasonings. The innate deliciousness and mellowness of the small flower mushrooms are fully displayed here. In fact, it is with the continuous advancement of in-bacteria cultivation technology that the former mountain delicacy "small flower mushrooms" can withstand such a large plate. Chew a lot, and the rich nutrients of fungi and the new theory that they can fight cancer make people feel a lot more satisfied.

Xiangfan: Shredded Beef Tripe with Kimchi

While Korean kimchi and Japanese kimchi are popular in major cities, Xiangfan people still believe that their own kimchi is the best and most delicious. . In Xiangfan, as long as there are a few aunts at home, they can always find a few pickle jars under the bed. Xiangfan people generally don’t eat beef offal, but tripe is an exception. It has a soft and elastic texture. Regardless, the slightly spicy and sour kimchi shredded tripe is a favorite appetizer in Xiangfan.

Huangpi: Shabo Huangpi Sanhe

The "thick and fragrant flavor" carried forward by New Hubei cuisine is best reflected in Huangpi Sanhe, meatballs, fishballs, There are also local specialties such as fish cakes and meat cakes, which are paired with mushrooms and Qing Dynasty and stewed in a sand bowl over a slow fire to bring out the flavor. If the pork ribs and lotus root soup is the most successful stew in old Hubei, Huangpi Sanhe is even more popular. Less greasy, more considerate and tonic.

Chengde: Wanzi Braised Pork

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 meat one by one. From the outside to the inside of the meat piece, circle it in a square shape toward the center of the meat piece to form a "ten thousand" shape.

Tangshan: Tile Fish with Sauce

Hebei flavor includes three major schools, the Jizhongnan School, the Gongyansai Foreign School, and the Jingdong Coastal School. The Jingdong style is mainly based in Tangshan and is good at cooking fresh seafood ingredients. It is characterized by rich raw materials, delicate knife skills, fresh taste, emphasis on clear oil and gravy, and the dishes are paired with exquisite Tangshan porcelain vessels, which is unique in style.

Chongqing: Spicy Crab

Combining hot pot and seafood, Sichuan cuisine and Cantonese cuisine, the Sichuan Spicy Crab was created by Chengdu people and has become a favorite of Chongqing people nowadays. . Fragrant but not boring, spicy but not dry, fresh and delicious. First, add oil, watercress, spices, etc. before serving. After eating the crab, add the remaining ingredients to the soup. After eating the crab meat, start rinsing it. After you have finished your crab addiction, you will have another hot pot addiction.

Xiamen: Fish maw stuffed with chrysanthemums

Since 1977, Xiamen people have held an annual chrysanthemum exhibition. Now they combine their special liking for chrysanthemums with their hobby of eating fish maw. Now, there is chrysanthemum-shaped fish maw stuffed with chrysanthemums. While boiled live fish is in fashion, Xiamen people eat fish maw stewed with meat, cucumber fish maw in pot, shredded fish maw with red oil, and fish maw stuffed with chrysanthemums.

Phoenix: Miao Steamed Pork with Rice Vermicelli

The biggest feature of Phoenix cuisine is that it is spicy and sour as the main color, with the purpose of thickening and melting, and the superior stir-frying. The county produces a kind of glutinous millet with very low yield. Generally, thicker and tender pork is used, mixed with soaked millet, plus delicious condiments, and steamed in a pot until the millet and meat are cooked. . Delicious and delicious, rich in nutritional value.

Jinan: Kongfu Diguo Yijue

Kongfu Diguo Yijue is similar in shape to Guangzhou Claypot but different in nature. Its ingredients are very simple-Bayu, radish, Tofu, green peppers, green onions, the cake is made of cornmeal, and it is deliciously yellow.

When eating, put the fish on a round and flat pancake, and serve it with old tofu and radish rings. No dipping is required, but the little bit of soup seeping out will make it delicious. A little salty, a little spicy, and there is an unknown feeling lingering on the tongue. When the weather is cold, eating it warms the heart.

Xining: Beef with Sand Sauce

China held in Hangzhou in 2000. At the first Hangzhou Food Festival, Xining presented 311 dishes with plateau flavor, ranking first in the country in terms of total number of gold medals. Unexpected, right?

Qinghai people can separate the yolk and white of eggs to make "gold and silver black silk cake" (steamed egg with Nostoc). They can also wrap beef with eggs and then fry it to make a sandwich that is not as golden as beef. Sand beef