Traditional Culture Encyclopedia - Lucky day inquiry - What are the special snacks?

What are the special snacks?

Anhui more

Bagongshan tofu 1/6

Phoenix three goals 1/6

Bagongshan Snowy Moon Silver Ball 1/6

Fengyang stuffed tofu 1/6

Huaiyuan pomegranate 1/6

Beijing is more

Aiwowo 1/ 13

Babao lotus seed porridge113

Bagua cake113

Bee cake113

White soup chop suey113

Fujian is more

Baoyu Fish Lip114

Great lake fish114

Fuding city flavor snacks114

Fuding taro114

Citrus114

Gansu Geng

Lily115

Dunhuang Yuqian115

Spike honey115

Storage of plant ash Bacon in Gansu Province115.

Gansu oil-soaked bacon115

Guangdong is more

Thin-skinned shrimp dumplings117

Pancakes117

Chaoshan "Qianzai Miguo"117

Chaoshan traditional rice fruit food117

Chaoshan oyster roasting117

More in Taiwan Province Province.

Ajiabozai Champion Cake 1/2 1

Taiwan Province province is rich in snacks 1/2 1.

A Guo Goose 1/2 1

Quanzhou Banzhou Cuisine-Ahan salty porridge 1/2 1

Ajuanrou steamed bun 1/2 1

Tianjin Moore

Tianjin, a world-famous "Goubuli", has a long-standing reputation for steamed buns 1/2 1.

Onion 1/2 1

Erduoyan fried cake 1/2 1

[Gui Faxiang] Assorted Twist 1/2 1

Golden Gate Stone Crisp 1/2 1

Tibet is more

Tibet butter tea 1/2 1

Baba 1/2 1

Tibetan blood sausage 1/2 1

Tibetan Crispy Cheesecake (Ti) 1/2 1

Amdo patch 1/2 1

Hong kong is more.

Chicken feet 1/2 1

Cordyceps pigeon 1/2 1

Hot corn cyclone +0/2 1

Local traditional dessert "People and Tofu Flower" 1/2 1

Car noodles and Wonton Noodles 1/2 1

Xinjiang is more

Grilled naan 1/2 1

Mi Fei Zi and Mi Fei Zi 1/2 1

Hand-grabbed mutton 1/2 1

Lamb 1/2 1

Thin paper bags and baked steamed bread 1/2 1

Zhejiang more

Jiaxing Zongzi 1/2 1

Jinhua douchi 1/2 1

Jinhua Dried Vegetable Crispy 1/2 1

Jinhua dried vegetable shortcake 1/2 1

Jinhuaham

Chuchu special snacks daquan

1. Taipei: Yuanyang Hotpot

2.kaohsiung: oyster omelet

3. Tainan: Fried Eels

4. Hong Kong: Barbecue

5. Harbin: Demolis stewed live fish.

6. Dalian: salted fish cake

7. Meizhou: Hakka stuffed tofu

8. Qiqihar: killing pig dishes

9. Zhanjiang: local chicken

10. Yan 'an: mutton soup

1 1.Xi An: cold donkey meat.

12. Xiangtan: Maojia braised pork

13. Guangzhou: Laohuotang

14. Shunde: chrysanthemum fish.

15. Yanji: dog meat hotpot

16. Changchun: the third line

17. Jiamusi: stewed vermicelli with sauerkraut and pork.

18. Shenyang: Sichuan hotpot

Hohhot: Mongolian barbecue.

20. Beijing: Boiled fish

2 1. Jilin: dog broth

22. Shenzhen: Chongqing Hotpot

23. Zhuhai: Yellow Bone Fish

24. Xiamen: Boiled live fish

25. Longyan: drunken river

26. Chengdu: pickled cuttlefish

An author named "Mao Liao" wrote about Sichuan seafood like this: Since the seafood defected from Sichuan cuisine, it seems that,

Rejuvenate the second spring! A typical example is pickled cuttlefish. This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan.

Choose the sea pepper with bright red color, big body and thick meat, which needs to be soaked just right. The dishes are red and white, pleasing to the eye! preserved

The taste is all in the squid larvae, with a little sweetness.

27. Yibin: Hot pot with diced fish with yellow pepper.

The diced yellow pepper on the edge of the Yangtze River is "Bashi diced yellow pepper". What do you mean by "Bash"? This is Sichuan dialect, but it is very good.

It couldn't be better. The diced yellow pepper made in Yibin is not braised or steamed, and is mostly eaten in Sichuan cuisine.

Pot, the meat is tender.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp became a fashion in Changsha, and every restaurant and food stall cooked delicious shrimp. With the recent grass dragon.

When the shrimp broke, the taste snake that debuted with it took advantage of the trend. Tasting snakes and shrimp have the same effect.

Chop the snake into strips, which is also a specialty of Hunan. Spicy sauce, aniseed, fragrant leaves, green and red peppers are stewed with onions, ginger and monosodium glutamate. big

After frying with fire, it is also simmered thoroughly and tasted by fire. Pour the juice into the plate, and the fat snake section has been soaked until it is red and shiny, which is snake meat.

Tight, silk ribbon with transparent luster, along the biting texture, the elastic snake meat between the tongues gradually turned into fragrance.

Gas, the kind of spicy feeling that comes out from behind, is so spicy that people can't stop taking a chill.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, is named after it is produced in Wenchang City, Hainan Province, and weighs about 1.5 kg.

Yes, the traditional way of eating is white ribs, which can best reflect the original flavor of Wenchang chicken. Cook with chicken oil and chicken soup at the same time

Rice, commonly known as "chicken rice", is called "eating chicken rice" in Hainan, including boiled chicken. Casseroles are popular all over the country.

Under the ring, Hainan Wenchang chicken also has the potential of casserole.

30. Sanya: red curry cucumber with duck meat.

Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck species introduced from abroad by overseas Chinese of Qiong nationality in the early years, and its duck breeding methods are particularly particular.

Study: First, feed the ducklings with freshwater fish, shrimp, earthworms and cockroaches. About two months later, when the ducklings' feathers first appear, they will be fed fresh water.

In a small fence, the range of activities is narrowed, and rice and rice glue are mixed and kneaded into small pieces to feed, and meat will grow after 20 days.

Ducks. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet. Add black coffee.

Gel and melon are more vivid and fragrant.

3 1. Nanchang: Fried bacon with Artemisia selengensis.

The grass in Poyang Lake is the treasure of Nanchang people-this is a dish. Nanchang and Jiujiang jointly made this.

Although the food is not expensive, it is the favorite of Jiangxi people. Give it to friends from other places and people who have been away from Jiangxi for too long whenever possible.

Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Traditional Chinese medicine believes that it is sweet, flat and slightly toxic, and can clear away heat, promote diuresis and sterilize.

Bugs. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The ending is bacon and salt.

Sweet and soft, Artemisia is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and Artemisia selengensis on land is not crisp enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally call Gannan small fried fish Gannan small fried fish, which is all wet. "Fish cakes", "fish dumplings" and "snacks"

Fish are collectively called "three fish" in Ganzhou. Small fried fish in southern Jiangxi is a local flavor dish initiated by Lingchu in Ming Dynasty, which has been passed down to this day.

All right. It is named after a small wine (Ganzhou used to call vinegar a small wine) to fry fish. Fresh grass carp is selected for the small fried fish, and the fish is taken out first.

Tail, block in batches, and cook with ginger, scallion, red pepper, wine (vinegar), soy sauce, water wine and other ingredients.

Golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: Chili fried bacon

"Jiangxi people are not afraid of spicy food", and spicy food is in Pingxiang. Because it is close to Hunan, Pingxiang people eat spicy food more fiercely.

It is said that even steamed eggs should be put with chopped pepper. Pepper fried bacon is a typical spicy dish, but the spicy taste is added to bacon.

Make the expression of bacon more hearty and strong.

34. Ji 'an: Jinggangshan smoked bamboo shoots and roasted meat.

800 Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Drying the cooked bamboo shoots with charcoal fire,

Because it is dark brown, it is called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.

35. Anshun: Fried bait.

The bait block can be roasted, boiled, fried, marinated, steamed and fried, and the fried bait block is the most elegant. Cut the bait into small pieces.

Slice, stir-fry with ham slices, kimchi powder, green onions, leeks and pea tips, pour with sweet and salty soy sauce and mix with a little spicy oil.

Pepper tastes sweet and thick, salty and spicy, rich in color and strong as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake mutton has created the most romantic and light association for mutton that has always been famous for its fishy smell. This dish is cooked in white.

Peel and pat the mutton slices loosely, cut them into domino slices and soak them evenly. Fresh milk and egg whites are mixed with chicken and mandarin fish.

Fine velvet, steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and the foaming eggs are about to be whipped.

The snow-like ice and jade scooped on steamed mutton slices in Qing Dynasty is its origin. Put the spoon on the fire, and then add the materials and hooks layer by layer.

Stuffed with stuffing and finally drenched with chicken (duck) oil, a "snowflake mutton" with bright appearance and soft entrance is like melting snow.

This is finally done. Exquisite workmanship, really a little taste of Jiafu eggplant.

37. Liuzhou: Screw Chicken

The 24 seats that can enter the Jin-style Manchu-Han banquet have become the only 24 dishes on the mat, and the snail chicken is really extraordinary.

Location. Actually, the market price of laying hens is not expensive.

38. Luzhou: Fish Head Hotpot

Sichuan hot pot originated in Luzhou, which is an important town in southern Sichuan where the Yangtze River and Tuojiang River meet. The hot pot industry here is booming, which has created Xu.

Multi-brand hotpot restaurant. Fish head hot pot includes Yangtze River fresh fish with diced yellow pepper, casserole fish, soup fish, etc., which are often spicy and delicious.

Dry fire, the flavor of southern Sichuan is outstanding.

39. Dunhuang: Fish in the Twin Towers

The food style in Dunhuang is greatly influenced by nomadic people in the grassland. "Roasting whole sheep" is a must for all hotels and guesthouses in the city.

However, the "three wonders of Anxi"-drinking Cynomorium wine, tasting melons and eating fish are the food cultures of Anxi and Dunhuang.

The origin of. Cynomorium songaricum wine is used to strengthen essence and strengthen yang, and melon has been produced in Guazhou (Dunhuang) for more than 3000 years. Zhou Muwang banquet

The Queen Mother of the West and the princes have Guazhou honeydew melons; The freshwater fish in the Twin Towers are tender and refreshing, which is the "glory of the great man" in Dunhuang today.

Reservation menus in the four major food series of "Meteorology in the Prosperous Tang Dynasty", "New Scenery in Dunhuang" and "Everything in the Market".

40. Quanzhou: Ginger Duck

Quanzhou people are gluttonous. In the ancient city food street, * * ginger duck is very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for the winter.

Buy ready-made ginger duck at your convenience. The ginger duck in Quanzhou comes from * * and Xiamen respectively, which is a must for Fujian cuisine. Jiang Mu

Duck meat has three flavors: salty, light and spicy. The method is to boil with strong fire, stew with warm fire, make up the medicine, turn it in the pot for three times and add oil to the pot.

It is greasy, unique in taste and full of fragrance.

Good luck 2005- 1 1

4 1. Pengzhou: Nine-legged salted duck

Pengzhou geese and ducks have extremely long necks, which are all over western Sichuan, and the whole plain is drooling. Pengzhou is a suburb of Chengdu.

Jiuchi Town, a traditional duck-raising city, is a small poultry distribution center in Pengzhou, where farmers load newly slaughtered geese and ducks into cars.

When it was shipped to Chengdu, Chengdu people became addicted to "Nine Feet Fresh Goose Intestine Hot Pot". The most "evergreen" is the nine-legged duck, which has been

It is a famous "duck" food in Sichuan.

42. Nanyang: Zhenpingdaokou roast chicken

Be sure to choose one of the delicious foods such as Meixi elbow, meatball buckle bowl and Baitugang spicy chicken in Nanyang, and Nanyang people will suffer.

Give up what one favours or choose Daokou roast chicken. Have you ever eaten roast chicken with the whole chicken shaken and the meat separated? Chefs from the imperial palace of the Qing Dynasty

The secret recipe of roast chicken has made Daokou roast chicken with a reputation of 300 years.

43. Shaoyang: Fried pork blood balls.

Shaoyang people can do business, and those who make a fortune in Hunan are Shaoyang people. Baoqing pig blood meatballs, also known as blood cakes, are Shao.

The main raw material of poplar traditional food is tofu. First, filter the water in the tofu with gauze, then crush the tofu, and then

Cut fresh pork into diced meat or strips, and mix in proper amount of pig blood, salt, Chili powder, spiced powder and a little sesame oil and incense.

Oil, monosodium glutamate, sesame and other condiments are stirred evenly, made into oval balls the size of steamed bread, and dried several times.

Days, and then hung on the firewood stove to let the fireworks smoke dry. The longer the smoking time, the stronger the wax smell. There is also an iron shelf, under it.

Put sawdust, chaff, chaff or charcoal in the stove to smoke. This smoking method pays special attention to the temperature, and can't be too hasty or too fierce.

Otherwise it tastes bad. Meatballs can be eaten after being smoked. But the most popular way to eat is cooking.

44. Xishuangbanna: Dai flavor platter

North latitude 2 1 degree 10 minutes -22 degrees 40 minutes, east longitude 99 degrees 55 minutes-10/degree 50 minutes, Xishuangbanna is the place where the earth returns to the north.

The only oasis in the desert. After grilled fish with taro grass, fragrant bamboo rice, fried moss and fried cowhide, you should

This is probably the Dai platter.

45. Tianshui: Tianshui Chowder

Tianshui is known as "the south of Shang Xiao". Reporter Fan Changjiang's "Northwest Corner of China" wrote: "Gansu people say

Tianshui, as Jiangsu and Zhejiang people say, Suzhou and Hangzhou are considered to be a place with beautiful scenery, rich products and outstanding people. "

In addition to Tianshui Guagua, Tianshui pulp, Tianshui lard box, Qin 'an hemp rotten cake, Qin 'an belly silk soup and other snacks, there are more.

Welcome Tianshui chowder. Mix egg whites and egg yolks and spread them into pancakes. Chopping fresh pork belly, adding salt, flour,

Stir the peppers well, sandwich them between two layers of thin egg cakes, flatten them, steam them in a cage, and cut them into strips to make sandwich meat. splints

Mainly meat, with bumps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus and so on. Put it into the soup basin and measure the soup.

More, meat and vegetables, eat and drink, not oily or greasy, delicious.

46. Zhouzhuang: Wan Santi

Wansan hoof, Wansan meat, fried lotus root, pickled amaranth and Wansan wild duck have become the representatives of Zhouzhuang cuisine. Especially "10,000"

Three hooves are the most important. According to legend, Shen Wansan, the richest man in the south of the Yangtze River, "If there is a banquet at home, there must be crisp hoofs". Wansanti uses pig legs as raw materials to assist

Add seasoning, cook with strong fire, steam and braise in soy sauce, the skin is moist and crisp, the soup is fishy but not greasy, salty and sweet, and the meat is crisp.

Rotten, mouth melted. It eats in a special way. Of the two long bones that run through the whole pig's trotters, gently pull out a thin bone.

Out, the hoof does not move. With the bone as a knife, the hoof is cut smoothly, making people share food. Vansanti has

It has become the main course of Zhouzhuang people's festivals and wedding banquets, which means reunion, while tourists carry vacuum-packed fresh hooves.

Let's go

47. Urumqi: Hand-grabbed mutton

In fact, the delicious mutton by hand is not because of the "grasping by hand" in our imagination, but because of the local area in Xinjiang.

Our sheep, local water and local cooking methods. Peel and gut the whole lamb, and cook it with Tianshan snow in an enlarged pot.

One. When you want to get out of the pot, grab a handful of salt and sprinkle it into the pot, or dip the mutton in salt directly, which will make your ears fast!

48. Yili: horse meat

Ili horse is famous all over the world, and Ili horse meat is superior to the world horse meat. After the horse meat is cooked with seasoning, the big blade

In a word, you can eat it immediately in a plate. Its meat is fragrant but not greasy and chewy for a long time. However, horse meat still belongs to "Ang"

Even in Yili, eating horse meat can only be an occasional "big meal".

49. Kashgar: nangkeng meat

"If you don't go to Kashgar, you won't be in Xinjiang." You don't eat nakeng meat in Kashgar, so you can only make a trip for nothing. In front of the house of the Uighur family

There is a pit for making naan, half underground and half on the ground. Seal the whole sheep in the pit with seasoning.

Bake slowly in the dark. Bake for a certain time, open the pit, and the aroma is overflowing. It is not an exaggeration to describe it with "ten miles".

50. Zhengzhou: Carp is eaten three times.

Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Li yusan

Eating is a famous dish in Zhengzhou. In the past, this kind of carp was called Yellow River Carp. When the restaurant buys back carp, it must be in the clear pool.

Put the noodles for two or three days and spit out the earthy smell before you can fish them out and put them in the pot. Now this kind of attention is a bit extravagant, but

Eating three fish still makes your index finger move. Semi-dry and semi-sweet and sour tiles, mixed with shredded radish to make soup, the most thoughtful.

The idea is to mix a nest of noodles with sweet and sour sauce, similar to the vinegar fish noodles in Hangzhou West Lake.

5 1. Kaifeng: Sesame wings are in the middle.

Go to Kaifeng to eat authentic Henan food-Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely.

The trick is seasoning and heating. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried. omelette

Juice cools cicada wings. It is rare to find such beautiful and delicious dishes in Henan cuisine.

52. Luoyang: Sliced pork soup

Luoyang likes to eat a straw mat and dozens of dishes, and the soup comes down, which makes people even enjoy eating. Pork slices in soup are in the water cushion.

Among the indispensable famous dishes, Zhenfen, an old shop specializing in Henan cuisine, is the best. It is mainly made of lean meat and wood.

Ears, lilies, mung beans, etc. As an auxiliary material, the meat slices are tender and slightly sour.

53. Anyang: buckle the bowl of crispy meat

Anyang, the central plains, has a light taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have successively entered and eaten in restaurants.

Anyang people like to order a little of all kinds of dishes. Eight bowls of local traditional dishes are still very popular, especially weddings and funerals.

Yes As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. Traditional snacks are not sticky and mushy.

It can best represent the characteristics of Anyang diet.

54. Shijiazhuang: All fish are caught and fried.

From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine,

In fact, it is to absorb the characteristics of Beijing, Shandong and other places and then innovate. One of the local dishes is quite common to stir-fry whole fish.

This kind of "mind" of Shijiazhuang people. The whole fish is fried with big carp, and the wonderful thing is the knife work. Serve, one serving.

The food accounts for one third of the table, which is delicious and has an atmosphere.

55. Datong: Braised vegetables

Datong people have mixed tastes and are not particular about it. Accept all cuisines according to the order. Metapenaeus ensis and braised turtle have great faces.

Good, affordable and delicious braised dishes are actually cooked by local chefs. Pot-stewed vegetables taste a bit like northeast dishes, earth.

Stew beans, cabbage, vermicelli and pork in a pot, and cook big fish and prawns in the pot to warm the stomach.

56. Qinhuangdao: Steamed seafood

When you go to Qinhuangdao, you naturally want to eat seafood. Locals like steamed seafood, whether it's crab, shrimp or clams.

Water, steam, dip in ginger vinegar when eating, that's fresh! There are seasons to eat seafood. Crabs are eaten twice a year at the end of April.

Start eating Pippi shrimp, and of course, you can also eat farmed shrimp regardless of season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years

Barbecue seafood has become popular. There is a small miscellaneous fish called green husk, which is slender and a little green on its back, so it can't be fried.

You can only eat it roasted. It's delicious and very cheap. 5 yuan can buy two and a half pounds this season.

57. Taiyuan: oily meat

Restaurants in Taiyuan are occupied by Cantonese cuisine, Sichuan cuisine, Beijing cuisine and Shandong cuisine, and the local cuisines seem to be small enough to be named.

Eat it. Oily meat also means a little cake and snacks, but it is a popular local traditional dish.

Select the best lean meat, cut it into thin slices, dip it in a layer of eggs, soak it in oil, take it out and stir fry.

Fried, any restaurant will do, the taste is similar. Although the name is suspicious, it tastes sweet.

It's not greasy. It's worth a try.

58. Nanjing: fry dried mugwort leaves.

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add with regret: now this

Ducks are getting fatter and fatter. When foreigners come to Nanjing, they want to eat dried wormwood leaves, and Nanjing people also take "the only wormwood leaves"

Nanjing has "and pretend to be." In fact, there are many places where Artemisia selengensis is produced, but they are not as meticulous as Nanjing people in treating vegetarian dishes.

People in Nanjing eat Artemisia selengensis, and they have to pinch off 8 taels a catty, leaving only the clean and crisp stems of Artemisia selengensis. Saute incense

Dry is also "vegetarian" speculation. There is little seasoning except a little oil and salt. What you want is Artemisia stem tip and fragrant dry phase.

The mixed natural fragrance makes the lips and cheeks particularly refreshing after eating.

59. Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are very picky. Some people don't eat carp, others don't eat silver carp, and only crucian carp has never been heard of.

Some people are taboo-Suzhou children learn to say "hard to get", it must be time to eat crucian carp. Baked crucian carp with onion

The highlight of this dish is the delicacy of crucian carp. Red sauce soup is dripping on the back of crucian carp, and there is half an inch of crispy onion.

Although I don't understand why it is "green onion burning", it is always the first place for people to eat.

60. Wuxi: Meat and bones

Wuxi beggar chicken is not eaten now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things, meat.

The taste of bones is reminiscent of sweet and sour pork ribs, but the meat on bones is looser, thicker, more sweet and sour, and even bones.

Brittle enough to bite. Meat and bones were packed in vacuum a few years ago, and people often go to the railway station in eighty boxes.

Pick it up in the car

6 1. Yangzhou: stewed lion's head with crab powder

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese food was popular, people in Yangzhou also ate early.

Tea, but from snacks to eating methods, is an authentic Weiyang style. While eating, I added a comment: "We have morning tea in Yangzhou for a long time."

Yes "Stewed crab powder lion's head is said to have a history of nearly a thousand years, and it is not greasy. The so-called "lion head",

Is Yangzhou dialect big? Meat, mandarin is big balls, but there are crab meat, crab roe and seasoning in the meat. Next,

Then put the heart of green vegetables and stew them in a cage. In the words of Yangzhou people, "the pork is tender, the crab powder is delicious, and the cabbage is crisp and rotten, so it needs to be adjusted."

When the soup is scooped up, it is fragrant and full of mouth, and the teeth and cheeks are fragrant, which is unforgettable for a long time. "

62. Nantong: the best in the world.

63. Xuzhou: Shatang

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