What are the specialties all over the country?

1 Beijing Roast Duck

Beijing roast duck is a famous dish in Beijing and enjoys a world-renowned reputation. It is made of high-quality meat duck and Beijing roast duck by charcoal fire, with rosy color and fat meat but not greasy. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of these two schools. It is famous for its red color, tender meat, mellow taste, fat but not greasy.

2, pea yellow

Pea yellow is a seasonal food in Beijing in spring and summer. Peas are beneficial to urinating, quenching thirst, regulating middle qi, relieving sore toxin, diminishing inflammation, relieving summer heat, lowering blood pressure, reducing fat and losing weight. Originally a folk snack, it was introduced into the court. Qinggong pea yellow is made of fine white peas. The finished product is light yellow, delicate and pure, which melts in the mouth and tastes sweet and cool.

Known for Cixi's love of food. Its preparation method comprises grinding Semen Pisi Sativae, peeling, cleaning, boiling, sugar frying, solidifying and slicing. Traditionally, it is also embedded with jujube meat. Fangshan restaurant is the most famous one.

3, three non-stick pan

Three non-sticky, also known as osmanthus egg, is one of the traditional names of the Han nationality. It is made by mixing and stirring eggs, starch and sugar with water. It is not only golden in color, but also delicious. What's even more surprising is that it doesn't stick to plates, chopsticks and teeth, which is why it is called "three non-sticks".

It looks like honey.

A traditional Muslim dish, made of sweet sauce and wet starch paste, is fried with peanuts until white. Stir-fry with sesame oil, add ginger, sugar, vinegar, Shaoxing wine, white sugar and wet starch to make sauce, quickly mix well, so that the tenderloin is covered with sauce, and pour in sesame oil. This dish is shaped like preserved apricots, red in sauce, soft and tender, sweet and sour as honey.

5. Yan Sanbao Dan

"Sandan" is a part of the stomach of cattle and sheep. It is a special muscle fiber with crisp texture, unique flavor and easy digestion. Take 250 grams of sandalwood, blanch and peel it, boil it with low fire to remove oil and impurities, cut it into strips and cook it. After that, copy with extremely hot oil, add coriander segments, clear soup, season, and pour in sesame oil. Crisp and refreshing, with strong coriander fragrance, refreshing and not greasy.

Second, Liaoning

1, fry frog legs

This dish is crispy outside and tender inside, with crispy skin and smooth frog. It is a northeast dish that children like very much. Because frogs are rich in nutrition and deeply loved by the old people, fried frog legs have become a famous dish for all ages in Heilongjiang. Features: crispy outside and tender inside, delicious and nutritious.

2. Stewed mushrooms with chicken

Stewed mushroom with chicken is a famous dish in Northeast China, which is made of dried mushrooms, chicken and vermicelli. The best choice for stewed chicken is wild hazel mushroom and thin umbrella mushroom. Hazelnut mushroom can set off the delicious flavor of chicken to the greatest extent, and it is a veritable delicacy. It is also one of the few home-cooked dishes in Northeast China that can develop into a rival with other high-end cuisines.

3. Korean cold noodles

Cold noodles are cool and fragrant, sweet and fresh. Therefore, Koreans like to eat cold noodles not only in hot summer, but also in cold winter. Now, in addition to Yanbian Korean Autonomous Prefecture, there are Korean cold noodle shops in large and medium-sized cities such as Beijing, Shenyang, Harbin and Changchun.

In the past, Koreans used to eat cold noodles at noon on the fourth day of the first month or on their birthdays. According to folklore, eating slender cold noodles on this day will lead to longevity and great happiness, so cold noodles are also called "longevity noodles".

4.rose shortcake

Rose shortcake is a flavor snack in Mudanjiang City, Heilongjiang Province, which is baked with flour, sugar and other blanks. It has the characteristics of sweet, crisp and fragrant flowers. The preparation method is to take 200g of fried and crushed sesame, add1000g of white sugar, 500g of flour, 200g of rose sauce and100g of edible oil, and mix them evenly to make rose stuffing.

Take 2750g of flour, 200g of soybean oil, and 50g of water11,and make a water-oil dough with suitable hardness; Take1500g of flour and 750g of oil to make pastry. First, knead the oil-water dough evenly, roll it into a rectangle with thin edge and moderate thickness, then put the rolled crispy noodles on the oil surface, flatten them by hand, roll them into small doses, wrap them with stuffing, roll them into round cakes, and bake them in the oven until golden brown.

5. Harbin sausage

Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lidos sausage", while others like to use the abbreviation of "Harbin sausage". Harbin sausage has strict material selection, exquisite formula, fine processing and originality.

First of all, the high-quality pure green pork or beef on the cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added, which are carefully produced by European traditional techniques such as pickling, stuffing mixing, enema, boiling and smoking.

Third, Hebei

1, Royal Lotus Chicken

The original name of Royal Lotus Chicken is Hua Chicken. After it was introduced into Chengde, it was named "Royal Lotus Chicken" because it was refined from Gong Li's unique loess, Jehol spring water and lotus leaves in the lake. Royal lotus leaf chicken tastes delicious, especially the unique and faint lotus leaf fragrance, which makes your appetite wide open and has a long aftertaste.

When making, the five internal organs of the slaughtered raw chicken are taken out from the armpit, washed, wrapped in lotus leaves, pasted with loess mud and cooked on the fire. After cooking, you break the soil and chicken feathers fall off. When eating, cut it into small pieces with a knife and fork and dip it in seasoning. The taste is fresh and refreshing, full of lotus leaf fragrance and unique flavor. Taste of dishes: fried, crisp, tender and unique in flavor.

2. Donkey meat is on fire

The way to eat burnt donkey meat is to cook the cake and bake it in the oven, so that it is crisp outside and tender inside, with a unique flavor; Split it with a knife while it is hot, and add hot cooked donkey meat, which is the most authentic way to eat. In addition, the braised pork with broth and starch was put into the fire to accompany food, among which the braised pork in Dingzhou area in the south of Baoding was the most delicious and famous.

Some chefs will add donkey intestines to add flavor. They will have different flavors. Donkey meat is a typical low-fat and high-protein food. The protein content of100g is as high as18.6g, which is much higher than the protein content of pigs, cattle and mutton, while its fat content is only 0.7g, and its calcium, phosphorus and iron contents are relatively high. As the saying goes, "Dragon meat in the sky, donkey meat underground" shows the status of donkey meat.

3. stir-fry the bowl.

Bowl tuo is made by kneading buckwheat noodles with pig blood, heating to make porridge paste, and cooling. When eating, cut it into thin triangular pieces, fry it thoroughly in an oil pan, put it in a bowl, pour in sesame sauce, garlic juice, aged vinegar, salt, monosodium glutamate and other ingredients, and eat it with bamboo sticks.

This is very similar to the enema in Beijing, but the raw materials are different. It is said that the Qing court sent people to buy in the street and taste it in the summer resort.

4. Flower rose cake

Flower rose cake is a famous product in Chengde city, which is made of fresh roses, a local specialty, as the main raw material and refined by traditional technology This product has a long history and is one of the imperial foods in Qing Dynasty. It has a historical record. Whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he regarded this cake as a special food.

5. Baoding huai mao pickles

Baoding huai mao pickles is a famous traditional dish with a long history, which is produced in huai mao pickles Garden in Baoding City. As early as the tenth year of Qing Emperor Kangxi, it was famous for its delicious taste. Huai mao pickles's pickling method is quite unique. First, fresh vegetables with good quality are selected, then mixed with peanuts, almonds, walnuts, shredded ginger and cauliflower, and all kinds of assorted pickles are pickled. The finished product is moderately salty and sweet, crisp outside and tender inside, which is a good seasoning.

Fourth, Shanxi

1, cat ear

Cat's ear, also called Getuo by local people, is an ancient oat noodle food. The production process is as follows: press the mixed oat flour piece by piece like a cat's ear with your thumb, put it in a pot and boil it over high fire, and add seasoning. Cooked cat ears are delicate and crystal clear, with slightly curled edges, hollow and round, which are not only beautiful, but also chewy, smooth and refreshing, and very tasty.

Cat ears can be cooked with exquisite seasonings, or fried after cooking, with shredded pork, minced meat and vegetables. There are more processes and more concerns. Mr. Lao She, a famous writer, praised Shanxi's cat ears in 1959 and compared them with bear's paw and hump. He once wrote a poem to publicize that "the bear's paw on the hump cannot be boasted, and the cat's ear pulls out the fish."

Step 2 choose a hint

Shanxi is famous for its pasta, and when it comes to pasta in Shanxi, we have to mention the tip of one of the four major pasta in Shanxi. Picking the tip, also known as picking fish and stocks, is a traditional classic pasta popular in Jinzhong area. Because it is convenient, fast, smooth and easy to digest, it is favored by the general public. It is a very representative kind of pasta in Shanxi.

3. Pingyao beef

Pingyao beef is a traditional dish of the Han nationality in Pingyao County, Jinzhong District, Shanxi Province. The traditional production technology is unique, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and cooking in the pot to the use of salt and water and even the processing of solar terms and seasons. These are all very particular. The beef is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effects of nourishing the stomach and strengthening the spleen.

Step 4 take a sip

Minggedou is a product of sorghum flour, soybean flour and potato flour. The basic structure of kneading noodles on the bench-pushing pasta tool is similar to that of cooking noodles, but the difference is that there is a copper sheet in the middle and the hole on the copper sheet is a small circle. Squeeze wooden picks repeatedly with bed-sipping tools, squeeze out round short strips, cook them in boiling water, and add various dishes and condiments when eating.

5, Jinzhong oil cake

Oil cake is a kind of food fried with yellow rice (that is, soft millet flour) and filled with sugar or jujube paste and red bean paste. Golden color, tender outside and soft and sweet inside, delicious. There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cakes, jujube cakes (also known as cut cakes) and raw pancakes. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake;

Because "cake" and "cake" are homophonic, people often eat it at New Year's or weddings, children's full moons, birthdays, old people's birthdays and when building houses, so they are also called New Year's cakes and wedding cakes. Over the years, oil cake has become a traditional food loved by people in Jinzhong, accompanying people to send the old and welcome the new and celebrate happiness.

Verb (abbreviation of verb) Inner Mongolia

1, roast leg of lamb

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic people living in the vast land of northern China often roast whole prey and eat whole sheep by bonfires. People gradually find that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and roast it.

Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep. After a long period of development, various ingredients and condiments were gradually added to the leg of lamb during the roasting process, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender inside, crisp but not greasy, and was known as "smell but not smell".

2. Hada cake

Hada cake is a traditional famous food in Chifeng City, Inner Mongolia Autonomous Region (Zhaowuda Grassland). Hada cake is a kind of cake similar to dim sum, and its cost is relatively high. It is made of water, oil and cakes rolled into skins, filled with dried fruits and baked. The made Hada cake has the characteristics of breaking when it falls to the ground, and it does not need to be chewed in the mouth, so it is crisp and sweet.

3. Milk tea

The process of making milk tea is to break the tea leaves from the tea bricks with a knife, put them in a hot water pot to boil, and then take out the used tea leaves with a cloth bag and put them in a bucket. Stir-fry the millet in a pot until it is fragrant. Then pour the tea leaves and fresh milk in the bucket into the pot to boil, dry them repeatedly with a spoon, and drink them after the tea leaves are mixed.

4. Mutton floss

The origin of mutton floss is Inner Mongolia, which is a favorite flavor product of ethnic minorities. Fresh mutton is deboned, degreased, peeled, cut, rinsed, cooked, kneaded, fried, cooled and packaged. Huang Liang is crisp and fragrant, soft, thin and loose, salty, sweet and delicious, and rich in nutrition.

5. Steamed dumplings

Steamed dumplings are a traditional flavor food that has been circulating for a long time in Hohhot. As early as the Qing Dynasty, local steamed dumplings in Beijing were already famous. Steamed dumplings are made with unique technology, excellent materials, thin skin, moderate mutton stuffing and complete seasonings such as onion and ginger. When steamed dumplings come out, they are full of fresh fragrance.

Looking at its shape, I saw a thin cicada wing, crystal clear, hanging with chopsticks like a mint bag and put it on a plate like a cake. It tastes sweet but not greasy. It can be described as delicious food, beautiful in shape and rich in flavor. Hohhot is slightly beautiful. In the past, it was used exclusively for breakfast and was mostly run by teahouses. Now, it has become a must-have food in many restaurants and a common food in the family.

The intransitive verb Shanghai

1, Yangchun noodles

Yangchun noodles, also known as glossy surface noodles or clear noodle soup, refer to noodle soup without any ingredients, which is very common in China and Shanghai. Generally speaking, there is no limit to the noodles cooked in this way. They can be as thin as Longxu Noodles or as thick as wide noodles.

The name of Yangchun noodles comes from the nickname "Xiaoyangchun" in October of the lunar calendar. According to legend, because the price of this kind of noodles is 10 cents a bowl, it is called Yangchun noodles. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai proverb takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles.

2, grinding ring

Shayuan is one of the famous flavor spots of Qiaojiazha Dim Sum Restaurant in Shanghai, which has a history of more than 70 years. According to legend, at the end of the Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai, and made a living by selling jiaozi.

In order to do more business, she tried to make up for the inconvenience of storing and carrying jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried various dry powders. As a result, the use of red bean powder is very effective and very popular among diners. In memory of her, later generations named this jiaozi "Sasha Vujacic Garden".

3. Chenghuangmiao pear candy

Chenghuangmiao pear paste sugar has a history of 1300 years. /kloc-More than 0/00 years ago, a candy store opened in Shanghai Chenghuang Temple. Because the owner is good at management, the candy in Chenghuang Temple is famous at home and abroad. This kind of sugar has two effects: pear cream sugar and colored pear cream sugar.

Efficacy pear paste has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange peel and other medicinal materials and white sugar by decocting and refining. Pear toffee with different colors is made from Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar.

4. Nanxiang steamed buns

Nanxiang steamed buns are the traditional famous products of nanxiang town in Jiading District. Originally named Nanxiang Big Meat Steamed Bread, it was later called Nanxiang Big Steamed Bread, which is famous for its thin skin, tender meat, juicy taste and beautiful shape. It began in Tongzhi period of Qing Dynasty and has a history of 100 years.

It was founded by Huang Mingxian, the owner of Rihuaxuan Dim Sum. Later, the owner of Rihuaxuan's small cage was employed by Guyi Garden or founded Songhexuan himself. Wine restaurants in the whole town are competing to imitate. Nanxiang people, who have lived in Shanghai for a long time, also invited Master Nanxiang to open Nanxiang Xiaolong stores in Shanghai Chenghuang Temple and Tibet Road respectively, and the stores were full of customers.

5, ribs rice cake

Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years. There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare".

"Little Changzhou" ribs rice cake is made from pig spines in Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan filled with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich.

At the same time, after Songjiang rice is cooked, put it in a stone mortar and beat it repeatedly with a hammer. Beat until the rice is not whole, take it out, cut 20 pieces every 500 grams, wrap a small piece of blanched pork ribs in each piece, and then cook it in a soy sauce pot.

People's Network-Travel on the Tip of the Tongue Counting National 3 1 Provincial and Municipal Special Cuisine