Friends, are there any good specialty snacks around the country? Can you tell me a few? Thank you very much. I'm not sure if you're going to be able to get a good deal.

1. Taipei: mandarin duck hot pot

Many Hong Kong artists are crazy about it, and it is rumored that Aaron Kwok packed the hot pot ingredients back on his way out for another round. Hot

Pot

The most important thing 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.

Like eating Szechuan food, hot pots are graded for spiciness, and mandarin duck hot pots are half spicy and half not, as you choose.

Different from 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 specialty of Kaohsiung, and are a type of shellfish. The oysters are first stirred with thread powder, then the eggs are broken up and fried in oil,

so that the eggs wrap around the oysters, like an egg pancake.

3. Tainan: Fried Eel

A specialty of Tainan. The spices are sugar, salt, and Jiuwang. Even though it's done in stir-fry, the fish can still remain fresh and flavorful,

with a hint of sweetness.

4. Hong Kong: Roasted pork

Roasted pork includes roasted goose, pigeon, suckling pig, barbecued pork and some marinated dishes. It is usually marinated in a secret sauce

for a period of time and then put into the oven to roast, roast goose, suckling pig skin crispy, fatty, slightly sweet taste that Cantonese people love. Sham Tseng roast goose and Huatian pigeon are among the "old favorites". Cantonese people will bring suckling pig with them to pay homage to the gods on New Year's Day, and they also cut suckling pig for the opening of the movie

(video) 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 against 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 invite

To rest on the road to eat passers-by. Tofu, broad vermicelli and carp from the Ussuri River were stewed together and eaten as an old practice for the townspeople to eat a hot meal. Later, the dish became popular and spread throughout the city. Harbin people said: 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 museums and 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 green onion salt pickle, pickled with oil fried brown. The cakes are made of aged grain flour mixed with bean flour and white flour. Boil a large pot of water and stick the cakes around the pot. The first thing you need to do is to wait for it to cook!

7. Meizhou: Hakka Stuffed Bean Curd

Millennium old city of Meizhou, known as "Hakka Capital", the Central Plains people "clothes and crowns of the south" to this place, not only brought the reading are

Superior culture, but also formed its own food culture Hakka cuisine. Hakka cuisine is a food culture. Matchbox-sized water tofu deep-fried to 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. The Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious dish.

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 on the Qiqi. 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 fire in the stove reflected the face of the mother, and the stew with ginger and garlic in the pot boiled and gurgled. When the dish spread to the cities, the city restaurants added more processes and ingredients.

9. Zhanjiang: local chicken

Zhanjiang was formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places in the dietary habits of Zhanjiang dishes are among the ranks of the western Cantonese cuisine to pay attention to the

coarse

refined material, the original juice and flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Zhanjiang Xinyi County to eat

grain and rice and grass-grown farmland chicken, is the slow-growing or the first litter of eggs laid by small hens, such chicken meat fiber

solid, easy to accumulate nutrients. The chicken is golden and oily, the skin is smooth, the flavor is strong, plus a dish of sesame oil and garlic 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 important thing you should try is sheep fishy soup. Mutton, mutton with ingredients to simmer the soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs of the townspeople squatting together, holding in the hands of the bubbling hot sheep soup, in the four seasons of the average temperature of 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 donkey meat stir-fried vegetables, 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 Chairman Mao's Braised Pork has been praised by Chairman Mao. 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 sugar, star anise and cinnamon first steamed and then deep-fried into the pot to put edamame ingredients, the practice is very sophisticated and complex. The color of the braised pork of the Mao family is golden and oily, fat but not greasy, very fragrant and delicious.

13. Guangzhou: old-fire soup

Boiled

Soup is a must for Guangzhou housewives. No one in Guangzhou does not like to drink soup, whether it is made at home or

sold in large and small museums, Guangzhou's old-flame soup has one purpose - nourishment!

These are the most important of all, and the most important of all is the fact that they are the most important of all, and the most important of all is the fact that they are the most important of all, and the most important of all is the fact that they are the most important of all. 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 local products carefully prepared, each other tasting, the whole

Body cooking skills are quite high, chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "food in Shunde, cooking out of Fengcheng". Shunde cuisine is characterized by clear, fresh, crisp, tender and smooth. In addition to the famous fried milk and eel, the chrysanthemum fish sashimi is also a 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 Yanji is too cold, 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 three fresh, refers to

is the fresh ground vegetables: amaranth, yuan wheat and broad beans (or garlic), fried together to eat is fresh and tender. In Changchun, the ground three fresh has become a famous local dish. Nowadays, potatoes, eggplants and peppers are also stir-fried together in the dish. This is a genuine northeastern dish.

17. Jiamusi: Sauerkraut and pork stewed vermicelli

Northeasterners love to eat stew, eat up the name of the game, what goose stewed potatoes, chickens stewed mushrooms, pork sauerkraut stewed vermicelli

Subs, but also the name of the game, and none of them is not a cold day to eat the day of the month of the rustic dishes. The Northeastern high cabbage pickled

sauerkraut cut into matchstalks thick silk, help white leaf green, long cooking not rice. The local potato flour is easy to cook and resistant to cooking, out of the pot

Yellow and white bright with chopsticks pick up is simply spring willow hanging upside down. The old broth used to cook the meat and bones when killing the pig, put in the fried pork stewed in the fire out of the pork and pickled vegetables vermicelli, delicious aroma around the ridge!

18. Shenyang: Sichuan hot pot

Just like in other cities, Sichuan hot pot is popular in the streets of Shenyang. Szechuan hot pot flavor heavy to pay attention to

Fresh and spicy not only and Northeast cuisine is similar to the strong rough, but also cast the Shenyang people temperament of the Shenyang people's tastes. 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 people of Shenyang simply let them take this place as a second hometown.

19. Hohhot: Mongolian barbecue

The authentic flavor of the horseback nation is baked. After you have entered the yurt, drank the milk tea, hands to receive the warm

hospitality of the herdsmen hands to hand over the huada! When you gather around the bonfire, enjoy the grassland breeze to send the smell of barbecue, you will certainly remember "the wind blowing the bottom of the grass to see the cattle and sheep".

20. Beijing: Boiled Fish

The dish, originally from Chongqing, is now a popular favorite in the capital. Indirectly

This reflects the resurgence of Sichuan cuisine in Beijing and the decline of home cooking in the Northeast. Boiled fish is a simple process: fresh fish is sliced into thin

slices, salted and blanched in boiling water. The real flavor of the key depends on the good and bad raw materials of pepper, chili pepper and the level of boiling red oil.

21. Jilin: dog meat soup

In the Korean restaurant in Jilin, 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 the 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 can be indispensable, this bowl of soup in the mouth, 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 style of food and drink can find a place, of course, now

the most

hot is hot pot. A website called Shenzhen Easy has launched a food feature on "hot pot". Chongqing hot pot, (fire plus Ba) son hot pot, the original flavor of ancient hot pot, Chao Thai hot pot, beef hot pot, Anhui hot pot, "Tan fish head"

hot pot, Japanese hot pot ...... good a hot pot competition! Chongqing hot pot is mainly spicy and numbing, savory, sour and spicy flavors, clear soup hot

pot, red soup hot pot and mandarin ducks hot pot. It is a good mix of soup, with a variety of raw materials, meat and vegetables can be adapted to a wide range of unique style, the scene of the warmth 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,

Not much of their own cuisine, so they have to eat a lot of mouth. This trendy yellow bone fish is Hunan cuisine.

24. Xiamen: Boiled live fish

The dish's popularity in recent years at least suggests that Xiamenites, who have always had very fussy, even stubborn, appetites, are on board with the Sichuan cuisine, which many

people attribute to the dramatic increase in the city's foreign population that has led to a surge in exotic dishes in Xiamen. In 2000

alone, nearly 30 new Sichuan restaurants opened in Xiamen, a small city of 600,000 people. But the boiled live fish

taste is really good, although the ingredients are simple and popular (grass carp), cooking method may not be peculiar (boiled), but its spicy

and fresh wonderful combination of not only to satisfy the Xiamen people of the fish and seafood is not easy to taste, but also its traditional "sacha complex" in the whole of the Sichuan cuisine trend in extension. The restaurant is an extension of the popularity of Sichuan cuisine.

25. Longyan: Drunken Hetian Chicken

This is a Hakka classic that was once popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou

, etc.)

in previous years, but in Longyan, even as Sichuan and Hunan cuisines have swept across the country, this drunken Hetian chicken dish is still long-lasting

. 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, hair), three blacks

(two wings, inner side, end of the tail) 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 flavor of a chicken.

26. Chengdu: pickled cuttlefish

An author named "Mao" wrote about Sichuan seafood this way: since the seafood defection from the Sichuan cuisine, it seems to

glowing its second spring! One of the iron examples is the bubble pepper cuttlefish. This dish all depends on the Sichuan bubble sea pepper (bullet pepper), to choose the color bright red, body large meat thick sea pepper, bubble also need to be just right. The red and white color of the dish is clear and pleasing to the eye! The taste of pickled peppers is all in the cuttlefish, but also a little sweet flavor.

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"? This is the Sichuan dialect, that is too good to

could not be better meaning. In Yibin to make the yellow hot ding is not braised or steamed, but more Sichuan food, yellow hot ding fish hot pot, tender meat, incomparable.

28. Changsha: dry nest with skin snake

2000 taste shrimp in Changsha city frenzy, restaurants, stalls, no one to do taste shrimp, and with the recent grass dragon

shrimp

gap, with its debut of the taste of the snake on the way to take the upper hand. Flavor snake and flavor shrimp have the same wonder,

Snake chopped into strips with Hunan's special spicy sauce, dashi, incense, green and red bell peppers, green onions, ginger and monosodium glutamate a stew fierce simmering. Large

Fire frying is also used after the sub-fire simmering through, taste. The juice was poured on the plate, the fat snake section has been soaked to the body red, snake meat

tight, silky transparent oil, along the texture of the bite, elasticity of the snake meat in the tongue gradually into the aroma, and the kind of hot, spicy, and spicy to inhale the cool air, but also want to stop.

29. Haikou: sand nest Wenchang chicken

Named Hainan "four famous dishes" 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

Response, Hainan's Wenchang chicken also have casserole trend.

30. Sanya: red curry 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, the duck method of raising special

Inspection: first of all, the duckling fed freshwater small fish and shrimp or earthworms, cockroaches, about two months, the ducklings feathers on the first time, and then to a small circle, and then the duckling was raised in a small circle, and then to a small circle. It is characterized by thick, fat duck meat, white and crispy skin, and a thin layer of fat between the skin and meat, which is particularly sweet. With the addition of red curry and golden gourd, it is even more colorful and fragrant.