What flavor snacks are there in Hebei?

What flavor snacks are there in Hebei? Chaoyang rd de rice noodles

Go to Hanjia noodle restaurant and Quzhou fried noodles on Xiangyang Road.

A delicious noodle shop on Shuguang Road, fried noodles.

Pangpang fish with Chinese sauerkraut is opposite to the north.

Chengjia beef noodles and sesame cakes in Jiaoxi Street.

Beef soup in the street where Fudong Food Linkou is located.

Guangming ST cizhou noodles

Yon ho soybean milk de bibimbap

Liu Laoshi Xue Hua Lao

Mrs. Li Laotang Land Rover

Eight-treasure porridge and fried bean jelly behind Wanda Shopping Mall.

Shuguang rd ruyi fish with Chinese sauerkraut

Laosu mutton soup

There is a mosque in the east of Hualong, next to the meat pie.

The Chinese hamburger opposite Congtai is not bad, especially the sesame seed cake.

The intersection of Congtai Road and Zhonghua Road is 50 meters northbound, and there is donkey meat burning in the east.

Go along Xiangyang Road, and you will get to the Peace Trading Hall. There is a small restaurant called Nana Ogawa Style, where there are pot fish and boiled pork intestines.

Beef biscuits sold in restaurants.

A factory in Guomian belongs to the sugar-coated haws in the hospital.

Xiangjiang restaurant duojiao fish head

Tongfuju Tujia chicken, salted egg yolk pumpkin strips (as it seems to be called), steamed buns with shrimp sauce.

Regan Noodles iced soybean milk (drink hot soybean milk in winter) is opposite the old Sun Moon City.

Japanese tofu on the 6 th floor of the new century

Fried rice with lotus leaves in Ye Ye porridge house

Pig elbows and hooves in a small shop outside Sakura Supermarket

Li Ming Jie de hotpot Shuan Cai

Heping Road bears Ji Chuan flavor black vermicelli and boiled grass carp.

Xi 'an, opposite No.1 Middle School, has a famous snack, mutton bread in soup.

There is a Four Treasures of the Study barbecue at the northern end of Zhonghua Street, and the barbecue slices (which seem to be made by this name) in it must not be eaten with bibimbap.

The intersection of Jianshe Street and Lian Fang Road is 200 meters northbound, and there is a "Northeast Courtyard" in the east of the road, with jiaozi and Northeast white meat sauerkraut powder.

Erzhong opposite handmade noodles

The casserole king of Fuxing trade city

Banu Hotpot near Mingzhu Square

Fuyang park west gate duiguo western restaurant mutton kebab

Will's fried string is also a string in the fourth factory primary school.

Fried stinky tofu at the intersection of Xiangyang Road and Guangming Street.

An aunt's stall near the toddler bridge fried stinky tofu.

Steamed dumplings in Daming Steamed Dumpling Hall (address: west of Qianzhizi Road, Le Yi 100 m).

Han shan Li na quan dang jun beef rice noodles er

Trade Jie north Korea cold noodles

Lisite opposite Yunusi mutton kebab

Longhu supermarket east entrance Longhu snacks Shaanxi stall rice noodles, lotus leaf fried rice.

"Ruyi" Fish with Chinese sauerkraut near Hanshan Shopping Mall

"Dingdang" steamed buns opposite the Workers' Theatre

The Regan face opposite Kant.

Things in the stew pot 20 meters eastbound at the intersection of Huizhan Road and Guangming Street.

Chaoyang rd heji steamed bun

Muslim meat pie shop is on the road next to Heji steamed stuffed bun wonton egg cake egg soup.

Hangang hotel noodles

Korean BBQ bibimbap and cod bean curd soup near the mine.

Yunzhiwei rice noodles near Sanzhong East Gate

Guangdong snacks clay pot rice near the Mobile Building.

Luofu soup packets at the intersection of Zhonghua Road and Qingnian Road.

A basket of oil on the way from Taiwan Province.

The famous 258

What flavor snacks are there in Northeast China? Too many! Jiaozi, the northeast old frontier, pot-wrapped meat, sweet and sour pork tenderloin, killing pig dishes, bumper harvest, minced meat!

What are the Pu 'er snacks? Pu 'er food has the following kinds:

1, chicken tofu

Chicken tofu is a traditional dish in Simao. The main raw materials are chicken and eggs. The finished product is like tofu, sprinkled with seasonings such as shredded eggs, shredded ham and chopped green onion. Taste it with a spoon when eating. It tastes fresh and slightly sweet. It is loved by men, women and children, and has high nutritional value. People who come to Simao like to taste it.

2, dried bean curd Tommy

"Dry rice", that is, rice rolls called by Kunming people and rice rolls called by Cantonese people, are all steamed and sold well. Tommy, a dried bean curd in Ninger County, Pu 'er area, is very famous. The raw material is bean powder ground from local dried peas. After various processes, fresh dried rice is made and cut into strips. Put it in a bowl, scoop in pea batter soup, and add seasonings such as leek, bean sprouts, ginger and garlic soup, soy sauce, monosodium glutamate, sesame oil and oil pepper. Use a dish of pickled radish or pickled Beijing cabbage to make Ninger's dried bean curd Tommy, which is soft and delicious, sweet and delicious.

3. The meat is crisp

Crispy meat water is a traditional dish in Pu 'er area, especially in Mojiang. It is characterized by being crisp and fragrant and sweet. It is both a dish and a soup, which is loved by men, women and children. Raw materials include lean pork, peanuts, eggs and flour. After mixing, fry in an oil pan until it is slightly yellow, take it out and dry it, then cook it in clear soup or sparerib soup until it floats, sprinkle with monosodium glutamate and pepper, and then scoop it into a dish bowl with pea tips. Locals call it "pressing the table".

4. Chicken rotten rice

Chicken rotten rice is the top grade of Wa people's hospitality in Ximeng County, Pu 'er area, which has the characteristics of sweet and sour taste, harmony with the stomach and full of game. Its main raw materials are chicken, rice, sour bamboo shoots and so on. , add ginger, sesame, pepper, pepper, wood pulp, citronella, refined salt, tobacco seeds and perilla, and stir continuously until it is cooked into a thick paste to obtain rotten chicken rice. You can taste this delicious food in the Wa nationality garden building in Pu 'er Ximahe Park.

5. Burn the pig

Roasted pig is a famous local ethnic dish of Yi people in Jingdong County. It is said that this barbecue cooking has a history of more than 500 years. It tastes crisp and delicious, and maintains its original flavor, freshness and purity. This is a delicious dish distributed by Yi people when they celebrate or entertain distinguished guests.

6. Three-pointed Baba

Zanziba is a popular food in the areas of Jingdong, Zhenyuan, Jinggu, Mojiang and Simao in Pu 'er area, but its characteristic is that it looks like a water chestnut, is as thin as a cicada's wing, and tastes soft, waxy but not greasy. The raw materials are high-quality glutinous rice and rice, which are mixed and ground, then steamed and blended to make the finished package stuffing. If you eat salty, make salty stuffing with ham, fresh meat and minced leeks. To eat sweet, make sweet stuffing with sugar, honey, walnuts, peanuts, sesame seeds and comb oil. Finally, squeeze three fingers into a triangle, shaped like a water chestnut. Use banana leaves as a cushion and steam it in a distillation tank.

What flavor snacks are there in Sanya? Sanya A Lang Seafood has good seafood.

What are the mutton buns in northwest snacks? Lanzhou Lamian Noodles Chinese hamburger.

What flavor snacks are there in Huaihua, or a composition introducing flavor snacks? There is a stall downstairs in my house to buy stinky tofu. Many people often gather there to buy stinky tofu. As soon as I smell the smelly and fragrant smell, the little greedy bug in my stomach is hooked out.

So I begged my father to say, "Dad, I want to eat stinky tofu. Look, so many people are buying it. It must be delicious Just buy it for me. " Dad said, "Look at those black things like water. What are they? " I don't know,' I said. Dad said, "That's stinky black water for making stinky tofu. Dirty and smelly. Eating it will make you sick. " "Then why would anyone buy it? Aren't they afraid of getting sick? " I said stubbornly. But dad just didn't agree. I couldn't stand hard, so I went soft. I grabbed my dad and said, "Dad, just let me taste it. Think of me as an advance payment for tomorrow's pocket money, okay? " Dad was pestered enough by me to let me buy it.

I jumped over and asked, "How much is fourth uncle?" "One yuan," said the uncle. I handed my uncle one yuan.

My uncle took out four pieces of stinky tofu soaked in black water with chopsticks and put them in the cauldron, turning them over with chopsticks from time to time. I only heard the sound of "scratching", and a smelly and fragrant smell came to my face, which made my mouth water. After a while, the stinky tofu was fried. My uncle took out his lunch box, put stinky tofu on the bottom of the lunch box with sweet noodle sauce, then put sweet noodle sauce on stinky tofu, sprinkle some chopped green onion and pass it to me.

I quickly sent it to my mouth, so hot that I shouted "It's hot, it's hot ..." Soon, the stinky tofu was wiped out by me, but the fragrance remained between my lips and teeth. Dad smiled when he saw me and said, "Xiaohua Mall is here, hahaha ..."

What flavor snacks are there in Shanxi? The most famous is Daoxiao Noodles!

Liuweizhai sauced meat

Origin: Taiyuan, Shanxi

History: The most famous product of Liuweizhai is the sauce elbow, which was a tribute during the Qianlong period of the Qing Dynasty. Empress Dowager Cixi made waist tags for people who sent sauced elbows into the palace, because she often ate sauced elbows. With this "special pass", she can go directly to the deep palace without reporting.

Features: Appearance looks like sauce red or reddish brown. After cutting with a knife, the internal tissue is pink, soft and delicious, fat but not greasy, thin but not firewood, especially soft and tender. In the traditional craft of Liuweizhai, the sauce is made by filtering the residue from the old soup of braised sauced meat without adding anything.

Steamed pork with clove

Origin: Dingxiang, Shanxi.

History: The legend of steamed meat in Dingxiang has a history of thousands of years. Once as a tribute to the palace, it was regarded as a treasure by the historical palace. Yishan, a famous poet in the Jin Dynasty, once praised: "Silver dots and jade scraps are all harmonious, and this taste should only be found in the sky. How much can this be done on earth? "

Technology: its formula is mainly lean pork, supplemented by refined starch, refined vegetable oil and various condiments, which are refined by special methods.

Features: it has the characteristics of fragrant meat, moist taste, endless aftertaste and no greasy taste.

Efficacy: If eaten regularly, it can not only supplement the necessary nutrition in the body, but also overcome the shortcomings of high fat and cholesterol in meat food. It is an ideal dish for home, banquet and travel, and can also be used as a gift for relatives and friends.

Zhu Bing Wenxi

Origin: Wenxi, Shanxi.

Features: One of the eight traditional famous spots in Shanxi, with a long history and exquisite craftsmanship. All previous dynasties paid tribute to the Palace as a tribute, which is a unique production of China cakes. Its production method combines traditional technology and modern pastry processing technology, and selects high-quality raw materials such as flour, honey, sesame, sesame oil and sugar.

Ingredients: Rich in protein, vegetable fat, sugar, calcium, phosphorus, iron and other mineral elements, it is an advanced nutritious food with nourishing and fitness functions.

Pingyao beef

Origin: Pingyao, Shanxi.

Distribution: Nanzheng, Gu Ning and other villages in Pingyao County, Haojiabao in Jiexiu County, with good quality and the highest output. Because Haojiabao is adjacent to Pingyao, most of the beef produced in history came from Nanzheng, Gu Ning and other places, so it is collectively called "Pingyao Beef".

History: It is said that Pingyao beef was famous in the world in the middle of Ming Dynasty, with a history of production and sales of more than 300 years. During the Qing Dynasty and the Republic of China, many dignitaries used it as a necessary dish for banquets. In 1930s, Pingyao beef was sold to Beijing, Tianjin and Xi provinces and cities. At that time, every autumn and winter, merchants from all over the world flocked to Pingyao to collect and traffic beef, and Pingyao beef was miserable in the north.

Features: "Pingyao Beef Taikoo Cake, Xinghua Village is famous for its top Fenjiu ..." This is a sentence in the famous Shanxi folk song "Kua Native Produce". Shanxi Pingyao beef is ruddy in appearance, fresh and tender in meat, fat but not greasy, thin but not firewood.

Technology: First, select high-quality beef cattle or old and disabled cattle, immediately remove the bones, and then divide the whole Niu Yi into two halves, and divide them into sixteen pieces according to nine parts, such as head, neck, sand removal, front fat, ribs, moving head, fat circumference, Erdaodun and chopping meat. Two servings of bacon Air-dry the cut beef for two or three hours, sprinkle with local nitrate and put it in a jar. Seal the jar with tripe for storage. The curing time depends on the season: half a month in summer, one month in spring and autumn, and two or three months in winter. Three people, cook the meat. Pickled beef, after fished out, washed with cold water, layered into a special barrel-shaped cauldron, generally 800 kg per pot, boiled with well water containing alkali and nitrate. It is required that "the water depth should overflow the meat and the soup pot should bubble." When cooking, the pot cover is not covered, which is beneficial to the evaporation of odor and moisture in the meat. When the meat is cooked to 80%, press the fire to make the meat stew naturally. When it is completely cooked, take it out of the pot and put it on the shelf. Finally, cover it with bitter cloth and sell it in the market.

Efficacy: Long-term consumption can strengthen the stomach and spleen, suitable for all ages. It is a good product for traveling and giving gifts to relatives and friends.

Wu Jia smoked bacon

Origin: Linfen, Shanxi.

History: It has a history of one hundred years from Guangxu period of Qing Dynasty to today. It was once designated as a royal tribute.

Features: Wu Jia bacon is mainly made from by-products of pigs, chickens and rabbits. Bacon products are beautiful in appearance, ruddy in color, bright in meat, fragrant and refreshing, fat but not greasy, thin but not firewood, and endless in aftertaste after eating.

Efficacy: A variety of precious Chinese herbal medicines are used to stimulate appetite, strengthen the spleen, remove blood stasis and promote digestion, nourish and strengthen the body, which is suitable for all ages.

China black-bone chicken crisp

Origin: Hejin, Shanxi.

Ingredients: It contains melanin, amino acids, vitamins C and E, and various trace elements such as calcium, phosphorus, iron and zinc.

Efficacy: Long-term consumption can balance the yin and yang of human body, mediate human function, enhance human immunity, integrate fitness, beauty, blackening hair, improving eyesight, improving intelligence, preventing cancer and resisting aging, and especially effectively prevent the harm of TV and microwave to human body.

Wu Ji Shuang Jiang Bao

Origin: Hejin, Shanxi.

Features: Black-bone chicken Shuangjiang Bao is made of black-bone eggs, a rare bird in China.

Ingredients: It is rich in protein, calcium, iron, magnesium, selenium and other indispensable inorganic salts and trace elements, especially calcium.

Efficacy: Due to the addition of traditional Chinese medicine during brewing, it not only reduces blood fat and blood pressure, but also has the effects of invigorating spleen, promoting digestion, promoting blood circulation, removing blood stasis, expelling wind, improving eyesight and prolonging life. This product is a special food for preventing and treating hypertension, coronary heart disease, cerebral thrombosis, osteoporosis and diabetes.

Shilou fumigation

Origin: Shilou, Shanxi.

Features: smoked jujube is dry, with purple-black shiny skin, fine and even wrinkles, delicate and elastic pulp, sweet and tough, with strong jujube flavor and no scorching and sour taste.

Variety: mainly smoked jujube, candied jujube, jujube and so on.

Wanrong chrysanthemum honey persimmon

Origin: Wanrong, Shanxi.

Features: Tommy persimmon is a traditional food with natural nutrition, delicious color, pure flavor, sweet and sour taste and good toughness.

Efficacy: It can treat dry throat, sore mouth, cough due to lung heat, hemoptysis, strengthen spleen and moisten intestines, stop bleeding, and treat hematochezia with persimmon moxibustion. It has obvious health care functions such as lowering blood pressure, promoting blood circulation, invigorating stomach, promoting digestion, lowering cholesterol, detoxifying and preventing cancer.

Levin Jingxingfu

Origin: Yanggao, Shanxi.

Features: Yanggao preserved apricot is refined from local apricot fruit, with orange pulp, thick meat, loose texture, sweet and sour juice and fragrant smell. Preserved apricot slices are neat and full, tender and soft, uniform in size, free from trauma, sugar-free crystals, non-sticky to hands and consistent in color. In Japan, it is called "China Rare Snack".

Composition: contains a variety of mineral elements, including phosphorus, calcium, zinc, iron, manganese, copper, magnesium and so on.

Astragalus beat mutton

Origin: Shanxi, China.

Cause: cypress mutton and astragalus stew.

History: Bai Zi mutton is a famous specialty in Zhongyang County, Shaanxi Province, which is famous for its freshness, fragrance and no fishy smell. Locals call it "Talinum". Zhongyang County is located in the foothills of Luliang Mountain, with small cypresses and ancient Berlin all over the mountain. The sheep raised here feed on the seeds and leaves of cypress trees, so they are called "white sheep". Also drink water and mountain springs, so mutton has a unique flavor, delicate meat and delicious taste. The "Huangqi Baizi Sheep" cooked with Baizi Sheep and Huangqi is deeply loved by people.

Features: the meat is crisp and rotten, the juice is thick and fresh, and the flavor is palatable.

Technology: Wash the mutton properly, cut it into walnut pieces, put it out of the pot and take it out. Put it in a sand bowl, add Astragalus membranaceus, onion, ginger slices, star anise, refined salt and Shaoxing wine, bring it to a boil with high fire, then simmer it with low fire until the meat is crisp, and then simmer the lotus root slices with low fire until the meat is crisp and rotten. Remove astragalus and onion ginger when eating.

Shanxi oily meat

Origin: Shanxi, China.

Cause: stir-fry pork tenderloin slices and fungus.

History: It is said that this dish originated in the Ming Dynasty. It was originally a famous dish in the government, and later spread to the people in Taiyuan, and then gradually spread to other places in Shanxi. "Oily meat" is found in Jiangsu, Shanghai and Zhejiang, but the oily meat in Shanxi is different in material selection and production, and has strong local characteristics in Shanxi.

Features: golden color and tender taste.

Technology: Cut the lean meat into 0.2 cm thick slices, stir them with egg yolk and flour into a paste, and mix well with the meat slices. Heat the wok, put oil in it, put the sliced meat into the wok when it is half-cooked, spread it with chopsticks, and don't stick together. Take it out when it is turned over by heat and the color is light yellow. Leave hot oil in the wok, add chopped green onion, Jiang Mo and garlic to stir-fry until fragrant, then add blanched bamboo shoots, fungus, spinach and sliced meat, add vinegar, soy sauce and Shaoxing wine, and stir-fry a few times. Thicken with wet starch, stir-fry a few times, pour lard, and serve.

Braised whole chicken in pot

Origin: Shanxi, China

Cause: Fat chicken, mixed with various seasonings, steamed and fried.

History: It is said that this dish began in the Qing Dynasty. Shandong restaurant in Taiyuan has been transformed into a "pot-roasted duck" according to the production method of Henan steamed duck and Beijing roast duck.

Features: crispy skin and meat, fresh and fragrant.

Technology: clean the white-striped fat duck, blanch it in a boiling water pot, and remove the blood foam. Putting into a container, adding onion, ginger, star anise, fennel, pepper, soy sauce and refined salt, steaming in a cage, and taking out. After draining the water, break up the egg white, add flour and clear water to make a paste, add a little sugar and mix well, then spread it on the duck, then fry it with low fire until the color is golden and the skin is crisp, take it out, press the duck flat on the plate with a knife, and add salt and pepper to serve.

Roasted green onions with chestnuts

Origin: Shanxi, China

Cause of formation: It is made of eight scallions, fried shredded pork, chestnuts, etc.

History: Bagong Welsh onion is a famous specialty in Shanxi. Produced in Bagong Township, Jincheng City. Onion is long 1 meter, and the onion meat is thick. It's fragrant and spicy, and it's a good dish. It is said that when Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled to xi 'an and passed through Zezhou, Shanxi, she ate this dish.

Features: Rich fragrance, delicate chestnut meat, fresh and smooth.

Technology: Peel the green onions, remove the roots and onions, and all 4 onions. Soak them in a boiling water pot and take them out. Drain water, fry in oil pan until golden brown, take out, soak in boiling water and put in a bowl for later use. Lean pork is cut into filaments. Heat a wok, add oil, saute shredded chives and garlic, add soy sauce, chopped green onion and refined salt, stir-fry a few times, add seasoning and take out. Sliced chestnuts are placed around the steaming bowl, the fried shredded pork is placed in the middle of the bowl, the neat shallots are placed, dried seaweed and white sugar are added, boiled in a cage for 15 minutes, and then the broth is added into the steaming bowl.

* * *: It's a summer snack in Wuxiang. It is made of buckwheat flour, rich in nutrition, sweet in taste, and has the function of clearing away heat and toxic materials. Compendium of Materia Medica contains: "Reducing qi, relaxing intestines, grinding stagnation, eliminating heat, reducing swelling, wind pain, removing white turbid leucorrhea and diarrhea due to spleen accumulation." It is characterized by bright brown color, refreshing and non-greasy, eliminating fire and satisfying hunger. Therefore, it has become one of the most popular and common foods for the broad masses of the people.

Scar cake: There is an ancient custom in Jinzhong and Jinnan. When a child is full moon, grandma's family or relatives and friends always bring a crisp "scar cake" to congratulate him. This crisp and fragrant scar cake, also called stone cake, is made by kneading dough with oil, putting the ground pancake on a stone heated in a furnace and slowly baking it into Scrooge's scar, hence its name. Among them, Fan Shi Scar Cake is the most famous.

Bowls and plates: also known as * * *, it is another flavor snack in Shanxi. There are white flour bowls and buckwheat bowls. When eating, cut into strips with a knife, season with garlic vinegar, or stir-fry with cold salad or oil. In the streets of Baode, Hequ, Pianguan and Daixian in northwestern Shanxi, stalls selling dishes can be seen everywhere. Pingyao, Yuci and Taiyuan often stir-fry white flour bowls and dishes, commonly known as "stir-fry".

River fishing of buckwheat noodles: mix warm water with quicklime water, scoop up the bottom of the river and merge it into the boiling water pot, take it out and put it into the mixed soup of salt and vinegar, pour in mutton and vinegar, and add some old vinegar. It smells strange.

Tofu brain; Also called old tofu, it is made of sugar water. After boiling, add wet powder, add soaked oil noodles, add bean curd, and season with onion, salt and pepper. Its color is golden red and bright, and its mass is slightly thicker. Scoop it into a bowl, add dried seaweed, kelp, leek foam, pepper and drizzle with sesame oil, which is Shanxi people's favorite breakfast.

What Tonghua snacks are there? A new farmhouse restaurant called "Erlaoguai (? ) ",it tastes good

2. Mala Tang-There is a rock climbing room behind the wall of the experimental primary school in the city, which is Mala Tang+spicy cold noodles. I've publicized him n times today, and it should be free next time.

3. kebabs-the old food factory near * * * is famous for kebabs. Zhongxing goes to Guishan Garden Slope, and there is a kebab shop on the right side of Banpo, which is also delicious.

4. Bean jelly-There is a bean jelly shop near the primary school, which can sell 500-800 bowls every day.

5. Baked chicken feet in Xiaojun's chain store in front of Qianjin Primary School (direction 206).

Gagaxiang kebab shop is near the garden square, grilling ribs. The small kebab shop in the backyard of the old fire brigade bakes crisp bones.

The old food factory chain store in Junsao Street bakes kidneys.

6. Kim barbecue and sauerkraut pot outside the experimental primary school are all good.

7.9. Xiaojin Dog Meat City, branch 1234. * * * Dog meat in backyard street is the hottest, and it is full every day.

10. There is a small restaurant called Garden in the Garden Community, where the hot kohlrabi is super classic, and an eggplant is teppanyaki, which is also delicious.

1 1 Bazaar's omelet next to Taipei is delicious. It's been around since my primary school, about seven or eight years.

There is a bean curd shop in Zhongmen Hutong, a bazaar, but its meat buns are not as delicious as before.

Sweet and sour steamed bread at the entrance of No.13 middle school

Fu Xiao fried rice at the foot of Zhong Yi Mountain

There is also Heshun Steamed Bun Shop opposite Junshi Trough, all snacks, which are not high in grade, but delicious.

12. There is a pancake shop at the west gate of the city hospital. The proprietress is rude all day, and customers can't obey their own rules when they go.

The taste is ready now, only what they cook and eat, the service is very poor, and the pots and vegetables taste bad. . . . . .

However, I don't know why there are always tourists there. I guess Tonghua masochists are all concentrated there. If there are friends in the bar.

Abused maniac, you can try ~ ~ ~

13. * * Near the primary school, there is a bean jelly shop named "Authentic Fried Rice Noodle Shop". Delicious bean jelly is not available all year round, but it has something to do with the weather.

It turned out that his fried sausages were delicious, too, but now the sausages are not delicious, so the taste is much worse.

14. The street next to it is also an old brand (originally called * * * * barbecue). The pig heart tube baked by Sister Glasses is the best, and the others are the best.

The same;

15. actually, Wang's string is not without its merits. His sizzling squid is not bad. Now it seems to be a new station, and Guangming Road smells good.

It'll be a while.

16 The electric kebabs in Bazaar Lao Li's kebab shop are really good, and the cold noodles are also quite good, but you may not be able to find a place, so you have to go to the one next to it, which is delicious.

It's just worse

There is a rice noodle crossing the bridge in the alley opposite Boli Supermarket on Jiangdong Pedestrian Street.

What are the Nanchang-style snacks? Nanchang flavor snacks are

Mix powder, old Wu crock soup of Jinsheng Tower, Huang Shanghuang duck feet, old Min snail, paste soup of Wanshou Palace, white sugar cake, fried clam shells and so on.

I hope I can solve your problem.