Who has famous snack sets from all over the world?

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically that this duck is getting fatter and fatter now. Foreigners want to eat tarragon and stir-fry dried incense when they come to Nanjing, and Nanjing people also claim that "tarragon is only available in Nanjing". 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. Stir-fried dried coriander is also "vegetarian" fried. There is little seasoning except a little oil and salt. What you want is the natural fragrance of Artemisia selengensis stem tip mixed with dry herbs, which makes your lips and cheeks particularly refreshing after eating.

2. Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are very picky about their mouths. Some people don't eat carp, others don't eat silver carp, but only crucian carp. I've never heard of any taboos-

Suzhou children learn to say "rare", it must be when eating crucian carp. Grilled crucian carp with onion highlights 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.

3. 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. The taste of meat and bones is reminiscent of sweet and sour pork ribs, but the meat on the bones is looser, thicker and sweeter, and even the bones are too brittle to bite. A few years ago, meat and bones were packed in vacuum, and people in railway stations often carried them to cars in eight or ten boxes.

4. Yangzhou: Stewed lion head with crab powder

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine was popular, Yangzhou people also ate morning tea, but everything from dim sum to food was authentic Weiyang flavor. While eating, they added a comment: "We have been drinking morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still inexhaustible. Is the so-called "lion head" in Yangzhou dialect big? Meat and oranges are big meat, but there are crab meat, crab roe and spices in the meat. Then put the hearts of vegetables on the mat and stew them in a cage. In the words of Yangzhou people, "the pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten." You must eat it with a spoon. After eating, the mouth is full of fragrance, and the teeth and cheeks are fragrant, which is unforgettable for a long time. "

5. Nantong: the best in the world.

Where there is sea, clams are indispensable on the table, but only adults and children in Nantong dare to say that what they have in their bowls is "the freshest in the world". When cauliflower is yellow, it is the carnival of Nantong people stepping on clams. Walking barefoot on the beach, the clams show their heads and take them home for two days, either boiled or burned, which is extremely fresh. The Meretrix meretrix in Nantong is a Meretrix meretrix, which is unique to the beaches in this area. A clam can weigh half a catty, and now it is rarely on the market. Fishermen are often fishing, and vendors have come to the seaside to discuss the price with you. On the distant high seas, Japanese and Korean ships have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself.

6. Xuzhou: Shatang

Xuzhou cuisine is characterized by black, sticky and spicy, because it likes to put soy sauce and starch to show its spicy taste. There is a soup made of shredded wheat, chicken, kelp and bamboo shoots, which is very delicious and often makes people eat two bowls in a row. But all kinds of raw materials are still mixed together, so the soup becomes a veritable porridge. Sand soup is actually a problem-"what soup?" I can't leave Xuzhou because I don't like Chinese food.

7. Gaoyou: crispy duck

Gaoyou salted duck eggs have become a year-end welfare distributed all over the country. It is conceivable that there are tens of thousands of ducks in Gaoyou, and then it is conceivable that Gaoyou people are proud of the whole duck feast. I believe no one doubts Gaoyou people's perfect ability to use all parts of ducks. The face of the whole duck banquet is not very good at present, but crispy duck, a famous dish of the whole duck banquet, often appears as the "finale" in the banquet in Weiyang area. So when local people go to important banquets, they always take a plastic bag in their pockets. When they are full of food and drink, the crispy duck will be served and packed back to their hometown.

8. Taipei: Yuanyang Hotpot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to thousands of yuan.

9.kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets.

10. Tainan: Fried Eels

Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.

1 1. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, roast pork and some braised dishes. Generally, it is soaked in secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and tastes slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.

12. Harbin: stewed live fish in Demolis

On the outskirts of Harbin, there is a small village called Demoli by the roadside. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish.

13. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the pot with water and stick the cake around the pot. Want to eat? Wait until you are familiar with it!

14. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fried tofu the size of a matchbox into golden brown, stuffed with pork and fish stuffing, put chopped green onion and sesame oil, and simmered in a chicken soup casserole until it was fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.

15. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.

16. Zhanjiang: native chicken

Zhanjiang, formerly known as "Zhou Wan", has similar eating habits to Maoming and Yangjiang. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the refinement of coarse materials and its original flavor. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. Is the little hen growing slowly or laying the first nest of eggs? This kind of chicken has strong fiber and is easy to accumulate nutrition. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor. A dish of sesame oil and garlic sauce is "irritating"!

17. Yan 'an: mutton soup

There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

18.Xi An: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat has existed since Xianfeng period of Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fried meat, as well as Sichuan cuisine and medicated diet. The meat is delicious.

19. Xiangtan: Maojia braised pork.

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is pork belly. Steaming the belly meat with five layers of three flowers with rock sugar and octagonal cinnamon, then frying it in a pot and adding lobster sauce, which is very delicate and complicated. The cooked braised pork in Maojia is golden and shiny, fat but not greasy, very fragrant and delicious.

20. Guangzhou: Lao Huo Tang

Making soup is a compulsory course for housewives in Guangzhou. There are no authentic Guangzhou people who don't like soup. The old fire soup in Guangzhou, whether cooked at home or sold in restaurants, has only one purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils and red beans will reduce fire, and stewed chicken with American ginseng will dispel cold in winter.

If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot and your face will get pimples. You need soup and herb tea. ...

2 1. Shunde: chrysanthemum fish.

Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. Chefs' overall cooking skills are high, and they are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde, do in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a representative style. There are also double-skin milk in Shunde daliang town and fish cakes in Chencun. ...

22. Yanji: Dog Hot Pot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. Eat it all year round, and it is best to cure a cold in summer!

23. Changchun: the third line

China folks have always had the habit of tasting the three delicacies of land, trees and water on a long summer day. When it comes to the three delicacies in this place, it refers to fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together and tender. When we arrived in Changchun, Sanxian cuisine became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is an authentic northeast dish.

24. Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love stews, and there are many famous dishes to eat. What kind of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork and sauerkraut are all local dishes that are eaten cold in December, as the name implies. The pickled cabbage pickled by northeast Chinese cabbage is cut into matchstick-thick silk, which helps the white leaves to be green and not rotten for a long time. The local potato flour is easy to cook and boil. Just hang upside down with chopsticks when Huang Liang is in the pot. With the old soup of pork bones cooked when killing pigs, and the pork sauerkraut noodles stewed with sauteed pork belly, the delicious aroma surrounds the roof!

25. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular on the streets of Shenyang. The taste of Sichuan hot pot is strong and spicy, which is similar to that of Northeast cuisine and suits the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the owners of Sichuan hot pot restaurants in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

26. Hohhot: Mongolian barbecue

The authentic flavor of people on horseback is baked. Into the yurt, drink milk tea, and the hospitable herders hand Hada! When you are around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

27. 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. Carp eating three times is a famous dish in Zhengzhou. In the past, this kind of carp was called Yellow River Carp. After the restaurant is bought back, it should be kept in a clean pool for two or three days to spit out the earthy smell before it can be fished out and cooked. Now this kind of attention is a bit extravagant, but eating a fish three times still makes people's index fingers move. Semi-dry and semi-sweet and sour tiles, head and tail mixed with shredded radish to make soup, the most interesting thing is that sweet and sour juice is mixed with a nest of noodles, which is similar to Hangzhou West Lake vinegar fish noodles.

28. Kaifeng: sesame wings in the wings.

When you arrive in Kaifeng, you should eat authentic Henan cuisine-Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried. The fried egg juice is as cold as cicada's wings. It is rare to find such beautiful and delicious dishes in Henan cuisine.

29. 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 slice soup is an indispensable famous dish in water mats, and the old shop specializing in Henan cuisine is really the best. It is made of lean meat as the main material and auricularia auricula, golden needle and mung bean as the auxiliary materials. Sliced meat is tender and slightly sour.

30. Anyang: buckle the bowl of crispy meat

Anyang, located in the Central Plains, has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have settled in. When people go to restaurants, Anyang people like to order all kinds of dishes. Eight bowls of local traditional dishes are still very popular, especially weddings and funerals. As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. In fact, the traditional snacks, three non-sticky and mushy noodles, can best represent the dietary characteristics of Anyang.

3 1。 Beijing: boiled fish

"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of cooking fish is simple: cut the fresh fish into thin slices, marinate it with salt a little, and then cook it in water. The real taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil.

32. Jilin: Dog soup

In the Korean Hotel in Jilin, all the dog broth is fresh meat of the day, and there is no stock. The dog broth made in this way is called clear soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant.

33. Shenzhen: Chongqing Hotpot

Shenzhen seems to be an easy-to-land city, where you can find any kind of food. Of course, the hottest thing now is hot pot. A website named Shenzhen Yi launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition!

Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. Known for its exquisite preparation of soup, diverse raw materials, mixed meat and vegetables, wide adaptability, unique style and warm scene, it is the hottest Pengcheng.