What flavor foods do you have?

One: Beijing

* Beijing roast duck

* hanging furnace sesame seed cake, which is horseshoe-shaped sesame seed cake.

* Snowball, also known as bean flour cake.

* tripe

* enema

* inby

* Bean juice

* Fried liver

* Burning in the wallet

* Paste cake

* Horse tofu

* Aiwowo

* A row of forks

* Noodle tea, tea soup

* Cream fried cake

* sugar ears

* Tofu

* Fried pimples

* Pea yellow

* Kidney bean rolls

* Luzhu Huoshao

* prickly heat twist

* Bean-filled sesame seed cake, also called toad spitting honey.

* Sugar-Coated Berry

* Preserved fruit, also called candied fruit.

* Fried chestnuts with sugar

Two: Henan famous snacks:

Luoyang Kyushu Daoxiao Noodles, Zhengzhou beef soup bag, Hutchison Hui noodles, Kaifeng Mayuxing fighting chicken, Ma Shuang cake, Xinxiang sesame seed cake, steamed stuffed bun, Jiangzhuang game rabbit, Nanyang Hou Shi roast chicken, Zhumadian three-breasted chicken, Nanyang famous "toad pimple noodles", Fangcheng steamed dumplings, Dingjia steamed meat, Qinjia bacon, Jiangmi cut cake, Kaifeng fried tofu and spiced air-dried rabbit. Almond tea, Dajing jujube, roast chicken, fried dumpling, Laoluoyang old paste noodles, braised fish, peanut cake, big knife noodles, Laomiao beef, Weichuan Guokui, Anyang Sanxun, Neihuang enema, Baiji steamed bread, chrysanthemum hot pot, Jingjia dough twist, Daying dough twist, Jin Xian tree sesame seed cake, water-fried bag, Xinyang spoon steamed stuffed bun and rice paste.

Three: Sichuan famous snacks

Chen Mapo Tofu Chen Mapo Tofu is a nationally named "China Time-honored Brand". Founded at the beginning of Tongzhi in the Qing Dynasty (1862), it opened at Wanfuqiao in the northern suburb of Chengdu. The restaurant was originally named Chen, and the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face and call them "Chen Mapo Tofu", which makes it a beautiful talk that there is no way out. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

2 Mao Wangxue 70 years ago, there was a butcher named Wang Xing at ciqikou ancient town Water Terminal in Shapingba, who treated the leftovers of meat at a price of * every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.

Husband and wife lung slices are a famous flavor dish in Chengdu. According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua. Together with his wife, he was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated, walked the streets and sold them in baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After opening the store, we paid more attention to materials, and replaced the original single lung with cattle, heart, tongue, belly and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since.

4 Second Sister Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes, such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices, spiced tendons and so on.

5 Braised pork pot helmet The pot helmet operated by the traditional pot helmet head office of the old imperial city has diverse tastes and unique flavor. Chicken slices, beef, steamed meat, lung slices and vegetarian dishes are all its special varieties. In addition, the oxtail soup of the traditional Guokui Head Office in the Old Imperial City is also very distinctive. Although the old imperial city operates traditional snacks, the transparent dining table and white wallpaper are refreshing and quite fashionable.

Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Long wonton was founded in the 1940s. At that time, Zhang Guangwu of "Mihua Teahouse" on Chunxi Road and other guys discussed opening a joint-venture wonton shop. When choosing the name of the store, it is called "Dragon Wonton", which also means "Dragon and Phoenix are auspicious". The main features of Long Wonton are: thin skin, tender stuffing and fresh soup. Parchment paper is made of super flour with a little ingredients, and slowly kneaded into a translucent shape of "as thin as paper and as thin as silk". The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton is made of chicken, duck and pig through stewing. The original soup is white, thick and fragrant.

Zhong, the founder of Bazhong Dumplings, was originally named "Xie Senmao". 193 1 began to put up the signboard of "Lizhi Lane Zhong Dumplings". The main difference between Beier dumplings and northern dumplings is that they are stuffed with pork, without other fresh vegetables, and served with special red oil, which is slightly sweet and salty, spicy and delicious, and has a unique flavor. Zhong dumplings have the characteristics of thin skin (only 50g for 10 dumplings), refined ingredients (refined powder, selected pork with tendons removed and skins removed), tender stuffing (temperature and moisture are controlled during processing, and the meat stuffing is tender and dregs removed), and delicious taste (all auxiliary materials, red oil and original soup).

9 Hamburg Zi Chengdu famous snack Hamburg Zi has a history of more than 80 years since its establishment. 19 14 Wenjiang Han Yulong opened a "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed buns and changed the name of the store to "Han Xiaolongbao", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country.

10 bean jelly was founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

Three: Huangshan famous snacks:

1. Hibiscus cake: Hibiscus cake is made of fine glutinous rice flour, cut into rice cakes, fried and refined with white sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and high in technology, and only a few manufacturers can produce this kind of cake. Huizhou has the custom of entertaining VIPs with hibiscus cakes around the Lunar New Year.

2. Mung bean pocket: Huizhou-style snacks. Mung beans before germination. When the skin is exposed, mix it with wheat flour, add salt and water to make a paste, scoop it into the iron ring on the spatula, and slowly dive into the boiling oil pan. When it is stuck into a block, pick up the iron ring, remove the spatula and fry until it is dark yellow and green. Mung beans are crispy with rosin and have a unique taste.

3. Huizhou Champion Rice: Champion rice, also known as jujube rice, is said to be a dish eaten by Liu Ruozai, the champion of the Ming Dynasty.

Method: (1) Wash glutinous rice, steam it in water, take it out, add 90g of white sugar and a little lard, stir well, and remove the core of candied dates for later use. (2) Spread lard on a 1 big bowl, put lotus seeds in the middle of the bowl, put seedless dates, put sticky rice around the lotus seeds, and steam them in a cage for later use. (3) Dig a small hole in the water chestnut, fill it with jade heart, steam it in a cage, take out the jujube rice and put it upside down in the middle of the big plate, and code the cooked water chestnut around the jujube rice, and press 1 cherry on each jade, and code 1 orange around the water chestnut. (4) Boil the wok with water and sugar, skim off the floating foam, thicken it with raw flour, add some lard and burn it on jujube rice.

Features: bright color, rich nutrition, sweet and delicious.

4. Shexian Tofu Brain: Tofu Brain is a traditional snack in Shexian County, Anhui Province. It is said that in the Ming Dynasty, it was famous for its delicious taste, milky white soup and low price.

Method: (1) Take a pot 1 and add 70% or 80% cold water, add about 500g pork belly 1 block and 50g shrimp 1 small bag, and cook until the meat is cooked. When the oil juice and shrimp juice overflow into the water, add a small amount of high-quality mung bean vermicelli and colorless soy sauce. (2) Choose tender tofu, wrap it with gauze to squeeze out the water, then untie it, and then pour 1 spoon into a bowl filled with refined white flour (the flour should be dented, pat lightly), and add a small amount of fine minced meat (pork belly cooked thoroughly in vermicelli soup the day before). Then gently rotate and shake the end bowl, evenly coat the outside with flour, and roll it into the shape of table tennis. The bowl is tilted on the side of the pot, and the meatballs roll into the soup pot, cooked and floated. You can't rub it with your palm or hold it with your fingers, so as not to deform, destroy the loose structure, hinder the uniform penetration of juice flavor and reduce the quality.

Features: soft and delicious, delicious soup, unique flavor, easy to digest and absorb. Tofu balls are fresh and tender, so they are named tofu brains.

5. Mariko, Ge Fen: The mountainous area of Huizhou is rich in pueraria lobata, which is cool and sweet. Pueraria lobata is pressed and washed and made into powder called Ge Fen, also known as Mingshan powder, which is often used by Huizhou folk to make snacks.

Ge Fen Mariko is a spherical stuffing made of pig fat and sugar. It is first rolled with a layer of Ge Fen for three or four times, and then steamed in a cage until the skin is black and shiny with small bubbles. This jiaozi is flexible and firm in texture, sweet in taste, and has the effect of clearing away heart fire and improving eyesight.

6. Burning Tofu: Burning Tofu is a specialty of Tunxi District and Xiuning County in Huangshan City.

Specific production method: cut the old tofu into cubes, put it on a shelf for fermentation, then bake it on charcoal fire, bake it on both sides to be sallow, and eat it while baking. When eating, put hot sauce, sesame oil and other condiments on tofu, which is more delicious.

7. Baolusong: Baolusong is a famous snack. It is made of mountain bud reed as the main raw material.

Mountain bud reed is a kind of corn planted on the mountain, and its growth period is about 140 days. It tastes sweet and has high nutritional value. Grinding wild corn into fine powder, sieving with a fine powder basket to remove the cortex, adding water, stirring and boiling into paste, cooling and solidifying, planing into thin slices with a special bow, and then drying on a bamboo plaque. When eating, the thin slices are fried in boiling oil, stretched, expanded and floated, and then can be picked up. Bud reed pine is fragrant and crisp, suitable for making tea and accompanying meals.

8. Huizhou Bao jiaozi: folk snacks. Zongzi are found all over the country, but they have a unique flavor, and their wrapping methods, shapes and contents are different.

Huizhou Bao jiaozi is mostly a pillow-shaped jiaozi. Fat, with two ropes and four corners, shaped like a pillow. There are many kinds of jiaozi, such as jiaozi with minced meat, jiaozi with ribs, jiaozi with red dates, jiaozi with red beans and so on. It is worth mentioning that the "Grey Juice Zongzi" is first wrapped with plant ash filtered water mixed with glutinous rice. Because of its strong alkalinity and viscosity, it tastes particularly delicious and soft, which is convenient for short-term preservation, so it is favored by diners.

9. Sugar: Huizhou pastry name. This is a very distinctive caramel product, which is shaped like a large-scale tube cut off one by one, so it is called "sugar".

According to the sugar, white sesame seeds or black sesame seeds are wrapped in caramel, and there are white sugar hearts in it, which are made of white sugar mixed with sesame powder and rice flour. If you pinch it thinner (such as a pen container), it will become a "fragrance". Its characteristics are crisp, non-sticky, sweet and palatable, and it is suitable for all ages.

10. Tunxi Drunken Crab: This is a traditional snack in Tunxi. Since the Opium War, many vendors in neighboring provinces and cities and Zhejiang have sold whole barrels, some of which have been bought as gifts for relatives and friends, which has become a reputation.

Raw material formula: live crab (mashed) with 8 cloves of garlic, 8 cloves of ginger, 25g of rock sugar, 40g of salt and pepper, 40g of soy sauce, 600g of Huizhou Fenggang wine and 400g of sorghum wine,10g.

Production method: wash the crab, drain the water, uncover the umbilical bottom to discharge the dirt, add a little pepper and salt to seal it, then break off the crab claw tip, insert the umbilical cover from the upper part of the umbilical cover and nail it firmly, put it into the tank, and put it into a cross with two small bamboo pieces on the surface to stop the crab. Then pour in soy sauce (400g in cold weather, which can be increased to 600g in September of the lunar calendar), Huizhou altar-sealing wine (now changed to Huangshan glutinous rice sweet wine), ginger, garlic cloves, rock sugar and sorghum wine, seal it with oil paper and tie it tightly, and the altar can be opened in a week.

Product features: the color is green and yellow, fresh and sweet, and the wine is particularly strong. If the altar is not opened, it can be stored for 2 months, but it cannot be stored after the altar is opened.