I would like to know the style and picture of the antique 3-layer lacquered wooden gift box.

1, the old Tongcheng - three fresh beanskin

"Old Tongcheng" is located in Hankou Zhongshan Road, Dazhi intersection (Dazhi Road, No. 1), the name of a large restaurant, in order to operate the famous snacks three fresh beanskin famous, "King of the Bean Skin," the name. This restaurant was founded in 1931, originally in the ancient Hankou Castle Dazhi Gate, for the urban and rural passages, so the name of the Tongcheng sweet store, the anti-Japanese victory after the resumption of business, change your old Tongcheng sweet store. The store is modeled on the traditional snacks of Hubei folk bean skin, sharp improvement, with sweets should be market, quite popular. The method is a mixture of mung beans, rice grinding pulp, spread in a pot into a thin skin, inside the boiled glutinous rice, diced meat and other fillings, fried in oil. Special chef Gao Jinan excellence, with fresh meat, fresh eggs, fresh shrimp as the main production of fillings, the creation of the three fresh soybean skin, the skin package of golden and shiny, the entrance of the crispy and tender fragrance, more braised hot population. Mao Zedong tasted four times, each time to appreciate. Foreigners and foreign guests to Wuhan to be able to eat the old Tongcheng beanskin for fast.

2, four seasons - the beauty of the soup dumplings

"Four Seasons Beauty" is located in Hankou, Zhongshan Road, No. 992 (near the intersection of Jianghan), the name of a snack bar, meaning that there are food supplies throughout the year, such as spring deep-fried spring rolls, summer sale of cold food, fried hairy crabs in the autumn, winter beat the cake, etc. Opened in 1927, the business is thriving; later, there are a few days, the old Tongcheng Doupi, the old Tongcheng Doupi. Business is booming; after the special chef Zhong Sheng Chu, etc. in the store to make Jiangsu flavor Wuhanization of small dumplings should be marketed, by the customer's praise, known as the "king of dumplings", so that the store into the main supply of small dumplings dumplings dumplings Museum. They make fillings, strict selection of materials, the first fresh pork chopped into puree, and then mixed with meat jelly and other condiments, wrapped in a thin crust, steamed in a cage, the meat jelly into soup, tender puree, seven a cage, accompanied by ginger, soy sauce and vinegar, exceptionally tasty. In order to meet the needs of different customers, in addition to fresh meat soup dumplings, they also produce seasonal crab roe soup dumplings, shrimp soup dumplings, mushroom soup dumplings, chicken soup dumplings and assorted soup dumplings.

3, Cai Lin Ji - hot dry noodles

Hot dry noodles and Shanxi knife-shaved noodles, two Canton Yifu noodles, Sichuan Dan Dan noodles, northern fried noodles and known as China's five famous noodles. It is different from the cold noodles, but also different from the soup noodles, the method of production is the first move the basic cooked noodles, and then brought up to the oil stall cool, eat again in boiling water within a few scalding, drained, plus sesame sauce, shrimp, green onions, soy sauce diced carrots, a small sesame oil and vinegar and other sexual ingredients mixed well. It's a very fragrant, chewy and flavorful dish.

Hot dry noodles originated in the early thirties in Hankou, Changdi Street, selling soup noodles Li Bao, he was afraid of unsold soup noodles rancid and spoiled, so he fished it out to dry on the case, accidentally knocked over the oil pot, he will flow out of the sesame oil mixed into the noodles. The next day, he put these noodles in boiling water boiling a few times, fished up and mixed with condiments, steaming, fragrant, so that people scrambled to buy food. When someone asked him what kind of noodles he was making, he blurted out that they were "hot noodles". People said that the hot noodles were good, and he has been specializing in selling these noodles ever since. Some food vendors see his business is booming, they learn from him, also sell hot dry and to. Nowadays, there are hot dry noodles restaurants and stalls everywhere in Wuhan, which is one of the morning snacks Wuhan people love to eat. Cai Linji Hot Noodle House is one of the most unique and famous one.

Cai Linji Hot Noodle House was originally located at 854 Zhongshan Road in Hankou, facing the water tower. It is now a chain operation with several stores in the three towns of Wuhan.

4, talk Yanji - dumplings

Talk Yanji dumpling museum is located in Hankou, Zhongshan Road, No. 384, not far from the Liji intersection. 1920 by the Huangpi people to talk about the Zhixiang founded. Specializing in dumplings for nearly eighty years, there are unique dumpling making techniques, from the selection of meat, ingredients, point flavor, filling, system to the package system, boiling soup, cooked and other processes, there are strict standards, such as fresh pork leg, yellow cow leg filling, pig's hooves boiled in soup, with shrimp, mushrooms, cilantro, green onions and other condiments, so that dumplings are tender filling, soup fresh, beautiful, thin skin, eat up the mouth to moisten the abdomen, the after-smell, after eating the aftertaste! The dumplings are made with a variety of flavorful ingredients that leave a lingering taste in the mouth and the stomach. In addition to the traditional fresh meat dumplings, master chef Tan Yinsan has also developed new varieties of mushroom dumplings, rice dumplings, chicken dumplings, shrimp dumplings, and other new varieties in recent years to suit the tastes of different diners.

5. Shunxiangju - roasted plum

"Shunxiangju" is located in Hankou at the intersection of Hualou Street and Jiaotong Road, and is a store that has been serving roasted plums with heavy oil for nearly 50 years. The store's roasted plum oil is heavy but not greasy, shaped like a silver chrysanthemum, delicious flavor, and has a long-standing reputation.

The production method of burnt plum is fat pork, steamed buns, orange cake, peanuts, rock sugar, raisins, etc. cut into small dices, slightly fried, in order not to the degree of bubbling oil, and then cinnamon, red and green threads, sugar mixing into the filling. Flour with water, put a little salt and knead, wake up about 3 minutes, roll strip, cut small, case sprinkled with dry starch, rolled into a lotus leaf to form a thin skin, put the filling, add a little sesame oil. Or fried, or baked, or steamed. Its flavor is sweet and delicious, loved by the masses.

6, Fuqing and - beef rice noodles

"Fuqing and" is located in Hankou, No. 855, Zhongshan Road, in the area of Liuduqiao, to operate the Hunan-style rice noodles known. The noodles are smooth and tasty.

7, Wu Fang Zhai - dumplings

Wuhan "Wu Fang Zhai restaurant" is Mr. Ni Jin Cai in the Republic of China in 35 years to apply for the old Hankou government funding and set up, the name of its business name for the "Shanghai Wufang Zhai" (the Qing Dynasty, Xianfeng eight years to build), the business premises are located in the Middle Kingdom, No. 1303 Zhongshan Road, the first time employing more than ten workers, business (production). More than ten, business (production) area of tens of square meters, until liberation.

Now located in Hankou Zhongshan Road, No. 723 (formerly No. 1171) of the Wu Fang Zhai restaurant, from small to large, from private to public-private partnership, until the national enterprise, from the inception to date, has been more than a century long. Wufangzhai to quality and cheap as the core, since 91 years, successively won the province (city) commercial system three gold medals, and known as the "soup yuan king", "dumplings king", and "cake dumplings king". 93 years of the state ministry of commerce review and approval, awarded the "Wuhan Jiangan District, Wuhan City, Wu Fang Zhai restaurant", "do well to do live 'old'" published an article, asking other 'old' to follow suit.

Wu Fang Zhai's creation and development, after more than a hundred years, the three towns are known, known near and far, now Wuhan Wu Fang Zhai, has been a single "Ningbo dumplings" snack varieties to dozens of multi-flavored dumplings and frozen series, year-round supply. Continuous reform and development, quality, price, service as the core, achieved the initiative of market competition and consumer praise.

8, small peach garden - simmering soup

"Small Peach Garden" is located in Hankou Shengli Street, Lanling Road, No. 64, the name of a snack bar. The store was founded in 1946, there are two hawkers Tao, Yuan set up stalls here, operating doughnuts, soybean milk and other snacks, and then the two cooperated, operating simmering soup, the store name "Shiaotao Yuan", after the liberation of the resonance of the "Little Peach Orchard", is a famous "simmering soup experts". The main varieties of the store include chicken soup, rib soup, hoof soup, eight-fold soup, foot fish soup, beef soup, duck soup, etc. The most popular soups are chicken soup, beef soup, and duck soup. The most famous tile chicken soup, its raw materials for the Huangbo Xiaogan area more than one and a half kilograms of fat and tender hen, chopped into chicken pieces, the first person saw frying, and then poured into the inside of the boiling water inside the tile, with a strong fire food cooked, simmering through a small fire, soup and meat rotten, the original taste, rich in nutrients, is the old man, the patient, the maternity of the nourishing products. Eight Feng soup and other grain soup are also the characteristics of each county, fresh and delicious, loved by diners.

Respondent: Yizhi San9 - Jianghu Haojun 10th grade 11-30 17:27

1. Guilin people eat rice noodles just like the northern people eat pasta, eat every day, and only the taste, do not remember the size of the store and decorations, the older the store, the better the business. The streets of Guilin, often seen dressed in a fashionable lady and a straight suit of men, waiting for a seat, on the end of a bowl of steaming rice noodles standing on the food, wholeheartedly taste the rice noodles, do not feel the slightest embarrassment. It is said that some years ago the United States fast food big sister McDonald's to give up the Guilin market is the reason that the Guilin rice noodles, a Chinese fast food has occupied the Guilin fast food market, and the price is cheap, each bowl of one yuan to two yuan

2. --The must-drink soybean juice.

The must eat jiao ring. Men and women of all ages love to eat, crispy oil flavor, so people can not eat enough.

3. Beijing's fried liver

4. Northeast China's general breakfast is white porridge and pickles, just this pickles, is Goryeo pickles. Well, there is that big northeast sauce, dig a small spoon poured in the porridge surface, wonderful, is really wonderful. Simply a mixture of flavors, taste a mouthful of the south of the world.

5. Baozi

6. Steamed dumplings

7. Tianjin people

The most popular Tianjin street food is the pancake fruit, which is now very popular around the world. The egg rolls are spread on pancakes with coriander and sweet or spicy noodle sauce. It is called pancake fruit because the northern name for the doughnut is "fruit."

8. Xi'an! Meatball and Hoisin Soup

9. Soup Buns

10. Sticky Sticky Rice Cake

11. Vermicelli

12. Saltwater Corner

13. Pan-fried Pancake

14. Soya Bean Noodles

15. Scallion Pancake

16. Stinky Tofu Dumplings

17. Henan. Mutton soup, big cake

18. Potato rape flower poop ~ ~

19. Yunnan eighteen monsters ~ ~ eggs on a string ~ ~ eggs can be baked and eaten

20. Lanzhou beef ramen superiority or inferiority depends on the clear soup. That is, beef broth color clear gas aroma; radish slices white and pure; chili oil bright red floating; cilantro, garlic fresh green; noodles are smooth through the yellow. Lanzhou people like to eat vinegar, to bring a bowl of noodles, first manipulate the big belly vinegar pot. Mixed into a stream of vinegar, as if the only way to eat the beef noodles sour and spicy fragrance.

21. Jiangxi snack package rice fruit

The practice is very simple: the rice soaked in cold water for a day and a night, then ground into a rice paddle, the paddle evenly drenched in the bamboo gimlets woven into a round soup skins skip, to be thin paddle dripping full of dustbin surface, placed in a pot with a high fire steam, became a soup skin, and then gimlets row into a number of small pieces, torn off from the skip, together with the stir-fried condiments, meat fillings, wrapped into a rectangular, coated with a small piece of meat.

The seasonal condiments of the rice crackers can be changed according to the change of seasons. Spring to green vegetables; summer and fall to melons; winter to cabbage, buckwheat mainly. Spices can be used: leeks, scallions, garlic, etc., if you add the fried lean meat filling is better

22. hand-held noodles

The ingredients are tofu cut strips deep-fried; condiments are mixed vinegar sauce (ginger, green onion mashed, add vinegar and ketchup), sweet sauce (soybean paste with brown sugar and stirred into the side of the cooking), garlic sauce, peanut butter, sriracha sauce, mustard sauce. When you eat it, put the deep-fried dried bean curd on the noodles, shake it evenly with various sauces, and then roll it into a tube, which tastes sweet, sour and spicy

23 Traditions of Fuzhou

Fish Balls Eating by the sea, the fish balls are the essential drops for the people of Fuzhou during the New Year's festivals

Yanpi Soup

24.Yunnan Herb Rice

25.Halo Boiled Hot Potato Roast

Answer by:畅瑜 - 秀才 二级 11-30 17:34

Not quite sure, I don't pay attention to eat!

Respondent: 68869869 - probationary period first class 11-30 17:39

105 cities in China must eat dishes!

1. Taipei: mandarin duck hot pot

Many Hong Kong artists are crazy about it, and it is rumored that Aaron Kwok on the way out of the hot pot ingredients packaged back to go over again. The most important thing about hot pot is the soup base, and there are as many kinds of soup bases as there are stores, but no one knows the ingredients and how they are made. As with Sichuan cuisine, hot pots are graded for spiciness, and mandarin duck hot pots are half spicy and half not, as you choose. Unlike other hot pots, the indispensable ingredient is duck blood, as well as tofu, tripe, beef, and chicken. Prices range from 100 yuan to thousands of yuan.

2. Kaohsiung: Oyster Omelette

Oysters are a Kaohsiung specialty, a type of shellfish. The oysters are first stirred with thread flour, then the eggs are beaten and fried in oil so that the eggs wrap around the oysters, like an egg pancake.

3. Tainan: Fried Eel

Tainan specialty. The spices are sugar, salt, and Jiu Wang. Although the fish is stir-fried, it still retains its freshness and has a light sweet flavor.

4. Hong Kong: Roasted pork

Roasted pork includes roasted goose, pigeon, suckling pig, barbecued pork, and some marinated dishes. It is usually drowned in a secret sauce for a period of time before being put into the oven to bake. Roast goose and suckling pig have crispy skin, fat, and a slightly sweet taste that is loved by Cantonese people. Sham Tseng Roasted Goose and Huatian Suckling Pigeon are among the "old favorites". Cantonese people bring suckling pig with them to pay homage to the gods during Chinese New Year, and they also like to cut the suckling pig for the opening of a movie for good luck. Marinated dishes are relatively light, marinated goose palms (wings), marinated duck kidneys and so on.

5. Harbin: Demoli stewed live fish

Harbin suburb by the side of the road there is a small village called Demoli, the village opened a snack bar on the side of the road to entertain passers-by on the road to stop and eat. The tofu, wide vermicelli and carp from the Ussuri River are stewed together and eaten is the old practice of the townspeople to eat a hot old practice. Later, the practice of the dish spread, spread throughout the city streets. Harbin people say: if foreign friends do not like to eat Western and Northeast cuisine, we eat Moli stewed live fish to go.

6. Dalian: salted fish cakes

Salted fish cakes from the local countryside into the city, and now all the small halls of the big restaurants to eat on. Fish is the fall of the sea fish, there are stick fish and yellow flowers, palm-length, put the ginger and onion salt pickle, pickled with oil fried brown. The cakes were made of aged grain flour mixed with bean flour and white flour. Put a pot of water on the boil and stick the cakes around the pot, want to eat it? Wait for it to cook!

7. Meizhou: Hakka Stuffed Bean Curd

The thousand-year-old city of Meizhou, known as "Hakka Capital", the Central Plains, "clothes and crowns of the south" to here, not only brought the culture of reading all the top quality, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu deep-fried to a golden brown, pork and fish made of stuffing "stuffed" into it, put in chopped green onions, sesame oil, served in a chicken soup casserole stew until the aroma overflows. I think the Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious flavor.

8. Qiqihar: killing pig dishes

New Year's Eve, a family in the village killed a pig, which is the back of the waist and legs of the good stuff, the rest of the fat under the water how to eat? This has killed the pig dishes: home pickled sauerkraut made of blood sausage plus fat meat raw materials are complete. To eat the big fat meat can not be greasy, to cut into slices and put into the pot boiled in the oil, and then and sauerkraut, blood sausage stew together. In the countryside, the stove fire reflecting the face of the mother, the pot put ginger and garlic stew cooked gurgling, gurgling. When this pig-killing dish spread to the city, the city restaurants added more processes and used more ingredients.

9. Zhanjiang: local chicken

Zhanjiang was formerly known as the "State Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang dishes are among the western Cantonese cuisine, pay attention to the crude material refined, original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Zhanjiang Xinyi County to eat rice and grass grown farmland chicken, is slow-growing or laid the first litter of eggs small hens, such chicken meat fiber firm, easy to accumulate nutrients. The good chicken appearance of the golden yellow oil, the entrance to the skin smooth meat, rich flavor, plus a dish of sesame oil and garlic sauce dipping sauce, "taste" very much!

10. Yan'an: sheep fishy soup

Yan'an delicious things to eat a lot: taro rub Ganquan tofu sub long pancakes, the most should try is sheep fishy soup. Mutton, mutton with ingredients boiled soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs old folks squatting together, holding a smoking hot sheep soup, in the four seasons the average temperature is only 9 degrees Celsius in Yan'an, this winter is not too cold.

11. Xi'an: cold donkey meat

Donkey meat has a tonic blood, benefit the internal organs and other functions, there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong, Shaanxi Province, produces nationally renowned "Guanzhong donkey". Since the Qing Dynasty since the Xianfeng years have Fengxiang preserved donkey meat, donkey meat in ancient times only raw and cooked two ways to eat, and now more donkey meat soup pot and meat fried dishes, adding the Sichuan cuisine and medicinal cuisine method, meat, fresh flavor.

12. Xiangtan: Mao's Braised Pork

Mao's cuisine is famous for being Chairman Mao's hometown, and Mao's Braised Pork is highly praised by the Chairman. Authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised pork is selected five brisket, the five layers of three flowers of the belly meat with rock sugar and star anise cinnamon first steamed and then fried into the pot to put edamame as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork color golden yellow oil, fat but not greasy, very fragrant and delicious.

13. Guangzhou: old fire soup

Soup is a must for Guangzhou housewives. The authentic Guangzhou people do not not like to drink soup, whether it is made at home or the size of the museum to sell, Guangzhou's old-fire soup is no more than a purpose - nourishing! In summer, winter melon boiled ribs with lentils, red beans to reduce fire, winter American ginseng boiled chicken to dispel cold.

If you just arrived in Guangzhou, on the cab driver will tell you: the water here is very hot air ah, the face will grow pimples, to drink soup and eat herbal tea ......

14. Shunde: chrysanthemum sashimi

Shunde since ancient times is a place of affluence, the locals work, like to use the local products carefully prepared, tasting each other, the overall culinary skills Shunde dishes are characterized by clear, fresh, crisp, tender and smooth. In addition to the famous fried milk, top bone eel, chrysanthemum sashimi is also more representative style.

Shunde Daliang town of double skin milk, Chen Village fish cakes ......

15.Yanji: dog meat hot pot

Yanbian Korean Autonomous Prefecture, do not eat dog meat can not be. Like the rest of the country, it is also popular to eat hot pot, the Korean dog meat hot pot. Specialty pot base, stewed dog meat, dog mixed dog ribs. In addition to fresh is spicy. Maybe it is too cold in Yanji, so the dog meat is also added chili. Eat all year round, eat in the summer is the best, to cure colds!

16. Changchun: ground three fresh

China's folk traditionally tasted on the day of summer, tree three fresh, water three fresh habit. Speaking of the ground three fresh, refers to the fresh ground vegetables: amaranth, yuan wheat and broad beans (or garlic shoots), fried together to eat is fresh and tender. In Changchun, the ground three fresh vegetables became a famous local dish. Nowadays, potatoes, eggplants and peppers are also sautéed together. This is the authentic northeastern dishes.

17. Jiamusi: Sauerkraut and pork stewed vermicelli

Northeastern people love to eat stew, eat up the hall of fame, what goose stew potatoes, chickens stewed mushrooms, pork stewed vermicelli, but also can be the name of the game, but also is not a cold day in the waxing moon day to eat the rustic dishes. Northeastern high cabbage pickled sauerkraut cut into matchstalks thick silk, gang white leaf green, long cooking not rotten. The local potato flour is easy to cook and resistant to cooking, out of the pot of yellow and white bright with chopsticks pick up is simply spring willow hanging upside down. The old broth used to cook meat and bones when killing a pig, put into the stir-fried pork stewed over the fire out of the pork and pickled vegetables vermicelli son, delicious aroma around the roof!

18. Shenyang: Sichuan hot pot

Just like in other cities, Sichuan hot pot is popular in the streets of Shenyang. The flavor of Sichuan hot pot is not only thick and spicy and Northeastern cuisine is similar to the strong and rough, but also cast the temperament of the Shenyang people to the taste of the Shenyang people. Speaking of eating spicy, the Northeast is also a leader, in fact, really to Shenyang Sichuan hot pot restaurant owners feel that the right place, the warmth of the Shenyang people simply let them take this place as a second hometown.

19. Hohhot: Mongolian barbecue

The authentic flavor of the horseback nation is baked. When you have entered the yurt, drank the milk tea, hands over the hospitality of the herdsmen hands over the haida! When you surrounded by a roaring bonfire, enjoy the grassland breeze to send the aroma of barbecue, you will certainly remember the "wind blowing the bottom of the grass to see the cattle and sheep".

20. Beijing: Boiled Fish

'Numb and Spicy' is a famous dish from Chongqing, but now it's all the rage in the capital. Indirectly reflecting the re-emergence of Sichuan cuisine in Beijing and the decline of Northeastern home cooking. Boiled fish process is simple: cut fresh fish into thin slices, slightly marinated in salt, and then blanch in boiling water. The real flavor of the key depends on the good and bad of the raw materials of pepper and chili and the level of boiling red oil.

21. Jilin: dog meat soup

In Jilin's Korean restaurant, all the dog meat soup is the day of the fresh meat stewed one day, no old soup. The dog meat soup made in this way is called clear soup. To eat dog meat, the name of more dog meat stewed tofu, dog meat dried cabbage, dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable, this bowl of soup inlet, aftertaste, feel the nasal cavity have the aroma of this dog meat will eat more and more fragrant.

22. Shenzhen: Chongqing old hot pot

Shenzhen seems to be a very easy to land in the city, what grid diet can find a place, of course, now the hottest is hot pot. A website called Shenzhen Easy has launched a "hot pot" food topic. Chongqing hot pot, (fire plus Ba) son hot pot, the original flavor of the ancient hot pot, Chao Thai hot pot, fat cattle hot pot, Anhui hot pot, "Tan fish head" hot pot, Japanese hot pot ...... good a hot pot competition!

Chongqing hot pot to spicy and spicy, savory, sour and spicy flavor both, divided into clear soup hot pot, red soup hot pot and mandarin ducks hot pot. It has a variety of raw materials, meat and vegetables, adapt to a wide range of unique style, the scene is warm and other characteristics, and therefore the most hot Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuan people eat yellow spicy ding, the south is called yellow bone fish. Zhuhai is a city accustomed to eating seafood, and more immigrants, there is nothing of their own cuisine, so they have to mouth big eat four sides. This fashionable yellow bone fish, is Hunan cuisine production.

24. Xiamen: boiled live fish

The popularity of this dish in recent years at least suggests that Xiamenites, who have always been very picky and even stubborn in their appetites, have recognized Sichuan cuisine, which many attribute to the dramatic increase in the city's foreign population, leading to a surge of exotic dishes in Xiamen. In 2000 alone, nearly 30 new Sichuan restaurants opened in this small city of 600,000 people.

But the taste of boiled live fish is really good, although the ingredients are simple and popular (grass carp), cooking

methods may not be peculiar (boiled), but the wonderful combination of spice and freshness to meet the Xiamen people

of fish and seafood is not easy to taste, but also its traditional "sacha sentiment" in the It is also an extension of the traditional "sacha complex" that has become a popular trend in Sichuan

cuisine.

25. Longyan: Drunken Hetian Chicken

This is a classic Hakka dish that was popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou, etc.) in previous years, but in Longyan, even with Szechuan and Hunan cuisines now sweeping the country, this drunken Hetian chicken dish is still going strong.

Hetian chicken from Changting is known as one of the world's five most famous chickens, and is said to be famous for its three yellows (beak, feet, and hair), three blacks (two wings, inner side, and end), and three forks (top of the crown and the two claws), but the best thing about this dish is the wine, which is only made with Hakka wine brewing in order to make a set of freshness, tenderness, and aroma in the deliciousness of a chicken.

26. Chengdu: pickled cuttlefish

An author named "Mao" wrote about Sichuan seafood: since the seafood from the Sichuan cuisine, it seems to glow its second spring! One of the best examples of this is the squid ink with pickled peppers.

This dish all depends on the Sichuan bubble sea pepper (bullet pepper), to choose the color of bright red, large meat thick sea pepper, bubble also need to be just right. The dish is red and white, pleasing to the eye! The flavor of the pickled pepper is all inside the cuttlefish boy, with a little back to the sweet taste.

27. Yibin: yellow hot ding fish hot pot

Yellow hot ding on the Yangtze River, is "Ba Shi yellow hot ding". What do you mean by "Ba Shi"? It's a Sichuan word that means too good to be true.

In Yibin to make the yellow hot ding is not braised or steamed, but more Szechuan food, yellow hot ding fish hot pot, tender meat, incomparable.

28. Changsha: dry nest with skin snake

2000 flavor shrimp in the whole Changsha city frenzy, restaurants, stalls, none of the flavor shrimp, and with the recent grass lobster out of gear, with it together with the taste of the snake on the way to dominate the upper hand. Flavor snake and flavor shrimp have the same taste, the snake chopped into strips with Hunan's special spicy sauce, dashi, sesame leaves, green and red bell peppers, green onions, ginger, MSG, a stew fierce simmering. Stir-fried over high heat and then simmered over sub-fire, flavored. Drizzled juice on the plate, fat snake section has been dipped through the body red, snake meat tight, silk with transparent oil, along the texture of a bite, elastic snake meat in the tongue gradually into the aroma, the kind of subsequent awareness of the spicy, spicy people inhale cool air but also can not stop.

29. Haikou: sand nest Wenchang chicken

Named Hainan "four famous dishes" of the first Wenchang chicken produced in Wenchang City, Hainan, and named, weighing about 1.5 kg or so, the traditional way of eating is white chopped, the best representation of the Wenchang chicken fresh and tender original flavor. At the same time with chicken oil and chicken soup cooked rice, commonly known as "chicken rice". Hainanese people say "eat chicken rice" that includes white chopped chicken. In the national casserole a hot under the influence of Hainan's Wenchang chicken also have casserole trend.

30. Sanya: red curry gold melon Gaji duck

Gaji duck, commonly known as the "duck", is the Qiong overseas Chinese introduced from abroad in the early years of the good breed of ducks, ducks, ducks, the method of raising special attention: the first is to give ducklings feed freshwater small fish and shrimp, or earthworms, cockroaches, about two months after the duck feathers on the first time, and then a small circle to raise! The first two months later, the ducklings feathers on the first time, and then a small circle to narrow the scope of its activities, and rice, rice and oak mixed and pinched into small clumps of filler, 20 days after the growth of meat ducks. Characterized by the duck meat, fat, white and crispy skin, skin and meat between a thin layer of fat, especially sweet. With red curry and golden gourd, it is even more colorful and fragrant.

31. Nanchang: quinoa fried bacon

The grass of Poyang Lake, the treasure of the people of Nanchang--this is the dish. Nanchang and Jiujiang two big cities join hands to make this dish is not expensive, but it is the love of Jiangxi people, as soon as there is a chance to point to foreign friends and people who have left Jiangxi for too long to eat. Quinoa is a kind of water plant unique to Poyang Lake area, which is considered by Chinese medicine to be sweet in flavor, flat in nature and slightly poisonous, which can clear heat, benefit dampness and kill worms. Quinoa take its young stems and bacon stir fry, add some chives in order to "set off" quinoa's "original flavor". The end is bacon salty and soft, quinoa crisp and sweet. Hunan cuisine also has this dish, but take quinoa root fried, and land quinoa is not crispy.

32. Ganzhou: Gannan small fried fish

Many people accidentally say Gannan small fried fish as Gannan fried small fish, big fallacy. "Fish cakes, fish dumplings and fried fish are known as the "three fish" of Ganzhou. Gannan small fried fish is the Ming Dynasty Ling cooks first local flavor dishes, eat to today is still popular. It is named because it is fried fish with small wine (Ganzhou used to call vinegar as small wine). Small fried fish selection of fresh grass carp, remove the head and tail of the fish, batch into blocks, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooked into. The color is golden, the taste is fresh and tender, and the aroma is slightly vinegar.

33. Pingxiang: spicy fried pork

"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of the relationship between neighboring Hunan, Pingxiang people in eating spicy on the brake is fierce, it is said that even the steamed egg to put chili powder. Chili fried lavender is a typical spicy dishes, but the spicy flavor complement to the lavender meat, so that the lavender aroma of the more hearty and strong.

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

Eight hundred miles of Jinggang is an ocean of bamboo, and different varieties of bamboo shoots are easy to make into dried bamboo shoots. Cooked bamboo shoots with charcoal baking dry, because of the dark brown color, called smoke bamboo shoots. When meat is roasted with it, the meat tastes sweet while the bamboo shoots have a long flavor.

35. Anshun: fried bait block

Bait block burned, boiled, fried, brined, steamed, fried can be, fried bait block the most bait block of the rich and colorful. The bait block cut into inch square small thin slices, plus ham slices, sour pickles, onions, leeks, pea tips fried, poured with sweet and salty soy sauce, mixed with a little oil pepper, eat sweet and thick, salty and spicy mellow, colorful, strong as oil painting.

36. Yinchuan: snowflake mutton

Snowflake mutton has always been known for its fishy and thick taste of mutton to create one of the most romantic and light associations. This dish to cooked white mutton slices peeled and patted loose, cut into dominoes block and add ingredients stained evenly. And then with fresh milk, egg white mixed into the chicken, Mandarin fish meat fine velvet, into a small cage drawer steamed through the lily powder sprinkled on the complex process is far from over, will be pumping foamy egg whites were scooped on the steamed lamb is shaped like snowflakes on the origin of the ice and jade. Sit on the spoon on the fire, and then layers of ingredients, thickening, and finally drizzled into the chicken (duck) oil, a modeling bright, soft and tender in the mouth, such as snowflakes that melted "snowflake lamb" which is finally accomplished. The exquisite work is really some of the flavor of the Jafu eggplant.

37. Liuzhou: screw chicken

Can enter the twenty-four-seat base of the Jin-style Full House and become one of the 24 dishes in the seat, screw chicken is really something extraordinary. In fact, the market price of this egg-laying chicken is not expensive.

38. Luzhou: fish head hot pot

Sichuan hot pot originated in the confluence of the Yangtze River and the Tuojiang River in the southern Sichuan town of Luzhou, where the hot pot industry is booming, creating a number of brand-name hot pot restaurant. Fish hot pot has Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, homemade spicy, fresh but not dry fire, the South Sichuan flavor is prominent.

39. Dunhuang: double tower fish

Dunhuang food style by the grassland nomads have a greater impact, "roasted sheep" is the city of all restaurants, hotels must have a dish. But the "Anxi three" - drink lockyang wine, taste Guazhou melon, eat double tower fish, is Anxi is also the source of Dunhuang food culture flow. Lock Yang wine to medicine to strengthen the essence of Yang, Guazhou (i.e. Dunhuang) out of the honeydew melon has a history of more than 3,000 years. King Mu of Zhou feasted on the Queen Mother of the West and the lords that is Guazhou honeydew melon; double towers of freshwater fish meat fat tender and refreshing, for today's Dunhuang "Han Dynasty", "Sheng Tang Dynasty meteorology", "Dunhuang new scene", "the marketplace to eat" in the four major food series to keep the menu.

40. Quanzhou: ginger duck

Quanzhou people greedy, the old city food street, ** ginger duck is very popular. Quanzhou people "make up for the winter" to buy chicken, duck, shrimp and crab, to make it easier to buy ready-made ginger duck. Quanzhou ginger duck from ** and Xiamen, respectively, is a culinary masterpiece of Min cuisine.

The ginger duck has salty, light, spicy three flavors production, the practice is fierce fire open, warm fire stew, complementary

Pharmaceuticals under the pot turned three times, starting the pot of oil and not greasy, taste special, flow of fragrance overflowing color.

41. Pengzhou: nine feet board duck

Pengzhou goose and duck neck are particularly long, stretching all over western Sichuan, the entire plains are drooling. Pengzhou is a city in the suburbs of Chengdu that has a tradition of raising ducks, and Jiuzhi Town is Pengzhou's small poultry distribution center, where farmers load freshly slaughtered geese and ducks onto trucks for shipment to Chengdu, where Chengdu people are addicted to eating "Jiuzhi's Fresh Goose Intestine Hot Pot".

The most "evergreen" of all is the nine-foot duck, which has become a famous Sichuan duck.

42. Nanyang: Zhenping Daokou Roasted Chicken

Be sure to choose one of Nanyang's Meixi Elbow, Meatball Bowls, and Baitugang Spicy Chicken, Nanyang people have chosen Daokou Roasted Chicken for the pain. Have you ever eaten a roasted chicken with the whole chicken shaken and the bones separated? The secret recipe for roasted chicken from the imperial kitchen of the Qing Dynasty Palace has made the three-hundred-year reputation of Daokou Roasted Chicken.

43. Shaoyang: fried pig's blood meatballs

Shaoyang people will do business, Hunan da big fortune are some Shaoyang people. Baoqing pig's blood meatballs, also known as blood poop, is Shaoyang's traditional food, the main raw material is tofu, the first gauze will be filtered out of the water in the tofu, and then crush the tofu, and then fresh pork cut into dices or strips, with the right amount of pig's blood, salt, chili powder, five-spice powder, and a little bit of sesame oil, sesame oil, MSG, sesame seeds and other condiments, stirring well, made into buns the size of an oval-shaped pill, put in the sun for a few days, and then hung in the wood stove to let the smoke fire firewood stove to let the smoke dry, the longer the smoke, the stronger the flavor of wax. There are also made of an iron frame, under the frame with a fireplace burning sawdust, chaff, husk or charcoal smoking, this smoked especially pay attention to the fire, can not be too fast and too fierce, otherwise the taste is not good. Pills can be eaten after smoking dry. But the most popular way to eat is fried.

44. Xishuangbanna: Dai flavor platter

North latitude 21 degrees 10 minutes - 22 degrees 40 minutes, 99 degrees 55 minutes - 101 degrees 50 minutes east longitude, Xishuangbanna is the earth's Tropic of Cancer desert