What are the weird and famous delicacies across the country? Say it. Help!

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot ingredients back when he left to enjoy it again. The most important thing about hot pot is the soup base. There are as many kinds of soup base as there are restaurants, but no one knows the ingredients and preparation method of the soup base. Just like eating Sichuan food, the spiciness of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, you can choose. What is different from other hot pots is that the indispensable ingredients are duck blood, as well as tofu, tripe, beef offal, chicken, etc. Prices vary depending on the person, equivalent to RMB 100 to thousands of RMB.

2. Kaohsiung: Oyster Omelette

Oysters are a specialty of Kaohsiung and are a type of shellfish. First stir the oysters with string flour, then beat the eggs and fry them so that the eggs coat the oysters, like an egg pancake.

3. Tainan: Fried eel

Tainan specialty. The condiments include sugar, salt, and Nine Kings. Although it is stir-fried, the fish can still remain delicious and have a slight sweetness.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, roasted pork and some braised dishes. Generally, they are marinated in a secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, and the taste is slightly sweet that Cantonese people love. Sham Jing Roast Goose and Huatian Squab are among the "time-honored brands". Cantonese people will bring suckling pigs with them when offering incense and worshiping gods during festivals and festivals. They also like to cut suckling pigs during the opening scenes of movies to bring good luck. The braised dishes are relatively light, such as braised goose webs (wings), braised duck kidneys, etc.

5. Harbin: Demoli stewed live fish

There is a small village called Demoli on the side of the road in the suburbs of Harbin. The villagers opened a snack on the roadside. The shop entertains passers-by who stop for a meal on the way. Stewing tofu, wide vermicelli noodles and carp fished from the Wusuli River together is an old way for folks to have a warm meal. Later, the cooking method spread like wildfire and spread throughout the streets and alleys of the city. Harbin people say: If our friends from other places don’t like Western food and Northeastern cuisine, let’s eat molly stewed live fish.

6. Dalian: Salted Fish Pancakes

Salted Fish Pancakes flowed from local rural areas into the city, and are now available in all small restaurants and big hotels. The fish is an autumn sea fish, ranging from stick fish to yellow flowers. It is palm-long. It is salted with ginger and green onions. After marinating, it is fried in oil until brown. The pancakes are made from aged corn flour mixed with bean flour and white flour. Boil the water in the big pot and stick the pancakes around the pot. Do you want to eat? Wait until it’s cooked!

7. Meizhou: Hakka Stuffed Tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "migrated southward in clothes and clothing" and brought with them not only high-quality reading The custom of Hakka cuisine has also formed its own food culture. Matchbox-sized tofu is fried until golden brown, stuffed with pork and fish fillings, chopped green onion and sesame oil are added, then placed in a clay pot with chicken soup and simmered until the aroma is overflowing. I think the Hakka people who came to Meizhou created such delicious dumplings because they had no wheat to make dumplings.

8. Qiqihar: Pig-killing vegetables

It’s Chinese New Year. A family in the village killed a pig. The waist and legs are all good. What’s wrong with the remaining fat meat? eat? This is the butcher dish: blood sausage made from home-pickled sauerkraut and fattened meat ingredients. To make the fat meat delicious and not greasy, cut it into slices, boil it in a pot with oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire on the stove reflects the aunt's face, and the stew with ginger and garlic in the pot cooks gurglingly. When this pig-killing dish spread to the city, the restaurants in the city added more processes and used up enough ingredients.

9. Zhanjiang: Local Chicken

Zhanjiang was formerly known as "Guangzhou Bay". It is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the Cantonese and Western cuisines, which pays attention to refined coarse ingredients. Authentic. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating rice and grass in Xinyi County, Zhanjiang. They are hens that grow slowly or lay the first clutch of eggs. Such chicken has strong fiber and can easily accumulate nutrients. The cooked chicken is golden and shiny on the outside, the skin is crisp and the meat is smooth in the mouth, and the fragrance is rich. With a plate of sesame oil and garlic sauce for dipping, it is very "flavorful"!

10. Yan'an: Mutton soup

There are many delicious things in Yan'an: potato paste, sweet spring tofu and long pancakes. The most important thing to 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.

11. 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 saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong 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. Now there are donkey meat soup pots and donkey meat stir-fries. Sichuan cuisine and medicinal diet methods have been added to make the meat delicious and fresh.

12. Xiangtan: Maojia Braised Pork

Maojia cuisine is famous for its hometown of Chairman Mao, 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.

13. Guangzhou: Laohuo Soup

Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn’t like to drink soup. Whether it is made at home or sold in restaurants, Guangzhou’s Laohuo soup has one purpose – nourishing! In summer, stew pork ribs with winter melon and add lentils, and adzuki beans reduce internal heat; in winter, stew chicken with American ginseng to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you: the water here is very hot, acne will appear on your face, and you need to drink soup and herbal tea...

14. Shunde: Chrysanthemum Yusheng

Shunde has been a prosperous place since ancient times. After working, the locals like to cook carefully with local products and evaluate each other. The overall cooking skills are quite high. The chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. “Eat in Shunde, cook in Fengcheng.” Shunde cuisine is characterized by being clear, fresh, refreshing, tender and smooth. In addition to the famous fried milk and big eel with parietal bone, the chrysanthemum yusheng is also a more representative style. There are also double-skinned milk from Daliang Town, Shunde, and fish cakes from Chencun...

15. Yanji: Dog Meat Hot Pot

When you arrive in Yanbian Korean Autonomous Prefecture, you can’t eat dog meat. Like other parts of 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 Yanji is too cold, so chili is added to the dog meat supplement. Eat it all year round, best in summer to cure colds!

16. Changchun: Three delicacies from the ground

There has always been a folk custom in our country to taste the three delicacies from the ground, three delicacies from the trees, and three delicacies from the water on the day of the Beginning of Summer. Speaking of the three delicacies here, it refers to the fresh seasonal vegetables from the ground: amaranth, wheat and broad beans (or garlic sprouts). When fried together, they are fresh and tender. In Changchun, Di Sanxian became a famous local dish. Nowadays, potatoes, eggplants and peppers are also stir-fried together. This is an authentic Northeastern dish.

17. Jiamusi: Stewed Vermicelli with Pickled Cabbage and Pork

Northeastern people love to eat stewed dishes, and there are many different ways to eat them, such as goose stewed with potatoes, chicken stewed with mushrooms, and pork and pickled cabbage stewed vermicelli. As the name suggests, they are all local dishes eaten in the cold wind during the twelfth lunar month. The sauerkraut pickled from Northeastern tall Chinese cabbage is cut into thin strips as thick as matchsticks. It has white leaves and green leaves and will not become mushy after being cooked for a long time. The local potato flour is easy to cook and endures cooking. When it comes out of the pot, it is yellow and white and bright. When you pick it up with chopsticks, it looks like a spring willow hanging upside down. Using the old soup used to cook the meat and bones when killing pigs, add the stir-fried pork belly and simmer the pork pickled cabbage vermicelli slivers, and the delicious aroma fills the roof!

18. Shenyang: Sichuan Hot Pot

Just like in other cities, Sichuan hot pot is as popular in the streets and alleys of Shenyang. The rich and spicy taste of Sichuan hot pot is not only similar to the strong and rough taste of Northeastern cuisine, but also matches the temperament and taste of Shenyang people. When it comes to eating spicy food, Northeasterners are also the best. In fact, it was only when they arrived in Shenyang that the owners of Sichuan hotpot restaurants felt that they had found the right place. The enthusiasm of Shenyang people made them regard this place as their second hometown.

19. Hohhot: Mongolian Barbeque

The authentic flavor of the horseback people is grilled. After you have entered the yurt, drank milk tea, and received the hada handed to you by the hospitable herdsman with both hands! When you sit around a blazing campfire and enjoy the aroma of barbecue brought by the gentle breeze on the grassland, you will definitely think of "the wind blows and you see cattle and sheep under the grass."

20. Beijing: Boiled Fish

"Spicy and spicy" was originally a famous dish in Chongqing, but now it has become extremely popular in the capital. Indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home-cooked cuisine in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, lightly marinate it with salt, and then boil it in boiling water. The real taste depends on the quality of pepper and chili raw materials and the level of cooking red oil.

21. Jilin: Dog Meat Soup

In the North Korean restaurants in Jilin, all dog meat soups are fresh meat stewed every day, and there is no old soup. The dog meat soup made in this way is called clear soup. If you want to eat dog meat, there are many ways to eat dog meat, such as dog meat stewed with tofu, dog meat dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. When you put this bowl of soup in your mouth, you will feel the aroma in your nose after tasting it, so the dog meat will become more and more fragrant as you eat it.

22. Shenzhen: Chongqing Old Hot Pot

Shenzhen seems to be an easy city to visit. You can find a place for any style of food. Of course, hot pot is the hottest thing now. A website called Shenzhen Yi has launched a special food topic on "hot pot". Chongqing hot pot, (Huo Jia Ba) hot pot, original ancient hot pot, Chaotai hot pot, beef hot pot, Hui style hot pot, "Tan Yutou" hot pot, Japanese hot pot... What a hot pot competition! Chongqing hot pot is mainly spicy, with salty, sour and spicy flavors. It is divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is famous for its exquisite soup preparation. It has various raw materials, meat and vegetables, wide adaptability, unique style, and lively scenes. Therefore, it is the hottest in Pengcheng.

23. Zhuhai: Yellow Bone Fish

The yellow spicy diced fish eaten by Sichuan people is called yellow bone fish by southerners. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants. It does not have its own cuisine, so it has to eat everywhere. This popular yellow-bone fish is produced by Hunan cuisine.

24. Xiamen: Boiled Live Fish

The popularity of this dish in recent years at least shows that Xiamen people who have always been very picky and even stubborn in their appetites recognize Sichuan cuisine. Many people attribute this to The rapid increase in the city's immigrant population has led to the large-scale introduction of foreign dishes in Xiamen.

In 2000 alone, nearly 30 new high-end Sichuan restaurants opened in Xiamen, a small town with a population of only 600,000. But the taste of boiled live fish is indeed good. Although the ingredients are simple and popular (grass carp), and the cooking method is not necessarily unique (boiled), its wonderful combination of spiciness and freshness satisfies Xiamen people's long-lasting taste for fish and seafood. The hard-to-find good taste is also an extension of its traditional "sand tea complex" in the overall popular trend of Sichuan cuisine.

25. Longyan: Drunken River Chicken

This can be regarded as a classic Hakka dish. In the past few years, it has been popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou etc.) is popular, but in Longyan, even though Sichuan and Hunan cuisine have swept the country, this drunken river chicken dish can still be said to be everlasting. The Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said to be famous for its three yellows (beak, feet, and hair), three blacks (two wings, inner side, and tail end) and three * (crest and two claws). But this chicken The best thing about the dish is the wine. Only when cooked with Hakka wine can we make the chicken taste as fresh, tender and fragrant as possible.

26. Chengdu: Cuttlefish with Pickled Peppers

An author named "Mao Le" writes about Sichuan seafood like this: Since seafood turned its back on Sichuan cuisine, it seems to have rejuvenated. Its second spring! One of the ironclad examples is cuttlefish with pickled pepper. This dish is all about pickled sea peppers (bullet peppers) from Sichuan. You need to choose sea peppers that are bright red in color, large and fleshy, and soaked just right. The finished dish is clearly red and white, which is pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.

27. Yibin: Spicy Yellow Spicy Ding Fish Hot Pot

The yellow spicy ding fish on the edge of the Yangtze River is "Bashi Huang Spicy Ding Fish". What is "Bashi"? This is Sichuan dialect, which means it can't be better. The spicy diced fish made in Yibin is not braised or steamed, but is mostly eaten in Sichuan cuisine. The spicy diced fish hot pot has extremely fresh and tender meat.

28. Changsha: Dry-nest skinned snake

In 2000, flavored shrimps became a craze throughout Changsha City. Every restaurant and food stall sold flavored shrimps. With the recent trend, With the lobster out of stock, Flavor Snake, which debuted with it, took advantage of the situation. The flavored snake is similar to the flavored shrimp. The snake is chopped into strips and stewed with Hunan's specialty hot sauce, aniseed, bay leaves, green and red peppers, onion, ginger and MSG. After frying over high heat, use sub-fire to simmer thoroughly and add flavor. After being drenched with juice and placed on the plate, the fat snake segments have been soaked until they are all red and shiny. The snake meat is firm, with a transparent oily sheen. When you bite along the texture, the elastic snake meat gradually melts on your tongue. It turned into a fragrance, the kind of spiciness that I felt later, so spicy that I took a sharp breath but couldn't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of Hainan's "Four Famous Dishes", is named after it is produced in Wenchang City, Hainan, and weighs about 1.5 kilograms. , the traditional way of eating is to chop it white, which best reflects the delicious and tender original flavor of Wenchang chicken. It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice". Hainanese people call it "eating chicken rice", which includes white chopped chicken. Under the influence of the craze for casseroles across the country, Hainan's Wenchang chicken is also becoming a casserole.

30. Sanya: Red Curry Pumpkin and Jiaji Duck

Jiaji duck, commonly known as "Muscovy duck", is a fine breed duck introduced from abroad by overseas Chinese in Qiong in the early years. The method of raising ducks is Special attention should be paid to: first, feed the ducklings small freshwater fish, shrimps, earthworms, and cockroaches. After about two months, when the ducklings first start to feather, they are then kept in small pens to reduce their range of activities, and mixed with rice and rice oak. They are fed into small clumps and will grow into meat ducks in 20 days. Its characteristics are that the duck meat is plump, the skin is white, smooth and crispy, and there is a thin layer of fat sandwiched between the skin and meat, making it especially delicious. Adding red curry and pumpkin makes it even more lively and fragrant.

31. Nanchang: Stir-fried bacon with Artemisia arborescens

The grass from Poyang Lake is the treasure of Nanchang people - this is the dish I’m talking about. Although this dish jointly produced by the two major cities of Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people. Whenever there is an opportunity, it is ordered to friends from out of town and people who have been away from Jiangxi for too long. Artemisia truncatula is a unique aquatic plant in the Poyang Lake area. Traditional Chinese medicine believes that it is sweet in taste, neutral in nature, slightly toxic, and can clear away heat, diuresis, and kill insects. Stir-fry the tender stems of Artemisia arborescens with bacon, and add some leeks to "bring out" the "original fragrance" of Artemisia arborescens. The ending is that the bacon is salty and soft, and the artemisia is crispy and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia arborescens is stir-fried, and the land Artemisia arborescens is not crispy enough.

32. Ganzhou: Gannan Fried Fish

Many people accidentally refer to Gannan Fried Fish as Gannan Fried Fish, which is a big mistake. "Fish cakes", "fish dumplings" and "small fried fish" are collectively called the "three fish" of Ganzhou. Gannan fried fish is a local flavor dish pioneered by Chef Ling in the Ming Dynasty, and it is still popular today. It got its name because it is fried fish with small wine (Ganzhou customarily calls vinegar small wine). The stir-fried fish is made from fresh grass carp, with the head and tail removed, cut into chunks, and cooked with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. Golden in color, fresh and tender in taste, with a slight vinegary aroma.

33. Pingxiang: Stir-fried bacon with spicy pepper

“Jiangxi people are not afraid of spicy food”, and Pingxiang is spicy. Because of its proximity to Hunan, Pingxiang people are very fond of spicy food. It is said that even steamed eggs must be topped with chili powder. Stir-fried smoked pork with spicy pepper is a typical spicy dish, but the spiciness is supplied to the smoked meat, making the aroma of smoked meat express more heartily and intensely.

34. Ji'an: Jinggangshan Smoked Bamboo Shoots and Roasted Pork

Babaili Jinggang is a sea of ??bamboo, and different varieties of bamboo shoots can easily be made into dried bamboo shoots. The cooked bamboo shoots are roasted and dried over charcoal fire. Because they are dark brown in color, they are called smoked bamboo shoots. With its roasted meat, the meat tastes sweet and the bamboo shoots taste lingering.

35. Anshun: Stir-fried bait cubes

Bait cubes can be grilled, boiled, stir-fried, braised, steamed or fried. Stir-fried bait cubes bring out the best in style. Cut the bait into small thin slices, add ham slices, pickled vegetables, green onions, leeks, and pea tips and stir-fry, pour in sweet and salty soy sauce, and mix with a little oily chili pepper. It tastes sweet and rich, salty and spicy, and mellow. The colors are rich and intense like oil paintings.

36. Yinchuan: Snowflake Mutton

Snowflake Mutton creates the most romantic and light association with mutton, which is always known for its strong fishy smell. 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 heat with a spoon, then add layers of ingredients, thicken the meat, and finally pour in chicken (duck) oil. The "Snowflake Mutton" is finally done, with a bright shape, soft and tender texture, and melting like snowflakes. The exquisite workmanship really has the flavor of Jia's eggplant.

37. Liuzhou: Screw Chicken

It can fit into the 24 seats of the Jin-style Manchu and Han banquet and become one of the 24 dishes on the banquet. The screw chicken is indeed extraordinary. In fact, the market price of this kind of laying hens is not expensive.