Where is the best food you have ever been to? What's your favorite food?

As an office worker, I can only go to go on road trip during the holidays and have been to many places. The unforgettable food is Qiantong Ancient Town in Ninghai, Ningbo. The ground of the ancient town is mostly paved with pebbles, and the foundation of the house is mostly pebbles. The village is arranged in a gossip style, because the streets are long and narrow, and being in them is like walking a maze. In the deep alley, every household is connected with a small bridge, and the flowing water is gurgling, so you can wash it and make it very lively.

Local delicacies include wheat cakes, horse history, soup dumplings and wheat sauce. The shop is crowded with people, and I like wheat cake and mashed potatoes best. Wheat cakes are made of wheat flour. Take a dough and wrap it with shrimp skin, moss, etc. Roll it thin and cook it, and mash is to grind the soaked glutinous rice into powder, steam it, mash it and press it into various shapes, including glutinous rice mash, Ai Qing mash and so on.

It is a blessing to visit the ancient town, enjoy the beautiful scenery, eat delicious food and bring back delicious food.

Let me talk about the best food I met during my trip. Once, there were three people in our car, 1 1, from Jiayuguan, Gansu to Hami to Urumqi. According to the normal route, it is from Xingxingxia-Hami-Shanshan-Turpan-Urumqi. But when we arrived in Hami, we suddenly decided to start from Hami-Dabaishi-Balikun-Rem-Urumqi.

As a result, as soon as we got on the road, we found that this route was very correct. The scenery of this route is not quite the same as Turpan and Shanshan.

We drove from Hami to Balikun at 9: 00 in the morning, with a valley in the middle. Valley road is all year round. At the end of September, the spring, summer, autumn and winter in the valley actually caught up with each other. Walking and watching all the way, time passed. It's past noon 13, everyone is hungry, and we haven't found a place to eat yet. Just at this moment, we are flying on the Balikun prairie. The grass is more than a foot high and knee-high. It's really a grassland with low wind and grass. Suddenly, we saw some black sheep grazing on the grass, and we had a brainwave. We asked the herdsmen if they would sell us one. As a result, we found a herdsman and said we wanted to buy a sheep to eat. There are eleven adults and children, all hungry, and there are no restaurants nearby. The herdsmen agreed happily and helped us do it well.

Under the blue sky and white clouds, on the soft prairie, herders cooked three kinds of food for us, one was roasted with red willow branches, the other was stewed in a nearby stream, and the other was made into pilaf for us. An hour later, the meal was ready. This is our best time in a long time. The barbecue is tender, the stew is crisp and rotten, and the rice is delicious. We 1 1 personally actually ate them all, and finally we wanted more.

When you go to road trip, you can't miss the local snacks. When you come to Dayu, Jiangxi, you must eat Dayu hot skin.

Dayu scalding skin originated from ancient Nan 'an House, and there are many varieties. There are sand fried, fried, boiled, steamed and dry scalded bones. Every way of eating is addictive and tempting.

There are many kinds of Dayu scalded skins, and they will be made into red, yellow, green, black and white scalded skins with different colors and tastes with natural pigments and various spicy materials.

Boiled and scalded skin is mainly shredded skin, which is mostly used for breakfast. Fried and scalded skin is divided into cubes for dessert, and then the whole piece of fried and scalded skin is given to the bride as a guest.

Answer. I have been to the most delicious places by car, such as crystal shrimp dumplings in Guangzhou, chicken feet in Chengdu, hot pot, roast lamb chops and kebabs in Xinjiang, and stew in the northeast. There are many delicious foods in Shanghai. China is famous for its delicious food. Travel all over China. Eat all the delicious food.

On the trip, I will never forget Xining mutton. As a Sichuanese, I am proud of Sichuan hot pot and Sichuan cuisine. Over the years, the spicy taste of heavy taste has been deeply rooted in every cell of my body. Whether you go to the north or Jiangnan, you can't do without spicy taste. But Xining only puts mutton cooked with salt, but I never forget it.

In 20 14, I drove into Tibet from 3 18, arrived in Rinpoche, Arigang, and returned to Chengdu from the new Tibet line. After arriving in Xining, I contacted my comrades who I hadn't seen for years. After making out with my comrades-in-arms, my comrades invited me to eat the local hand-grabbed mutton in Xining, and I said, "No! You'd better help me find an authentic Sichuan restaurant or Sichuan hot pot. It's killing me. " Comrades said, when it comes to Xining, how can we not invite you to eat hand-grabbed meat? I said, "I ate a lot of beef and mutton these days. Still eat Sichuan style! " Comrades couldn't help me, so they pulled me into the car and went straight to the mutton restaurant.

After the mutton was served on the table, I looked at the mutton in the big plate, which was big and big. At first glance, it is boiled without any seasoning. The comrades-in-arms said, "Go ahead and eat!" I said, "You must always make me a dish of sea pepper noodles and peppers, otherwise how can I eat it?" The comrade-in-arms said, "Eat first, and if you can't eat any more, come to the sea pepper noodles." I have no choice but to take a piece to eat. To my surprise, mutton is really fragrant and delicious. Anyway, they are comrades-in-arms, so there is no need to put anything in front of them. I couldn't help wolfing down and eating badly. As for what they say about bearded goats and beardless goats, which is more pungent? I don't remember anything, but I know that this Xining mutton is delicious only with ginger and salt.

On 20/0/5, Kloc drove back to Chengdu from Xinjiang, deliberately detoured Xining, and had a meal of Xining mutton. After so many years, I dream of going to Xining for another Xining mutton dinner one day.

When it comes to Xinjiang, some people will think of large areas of beautiful regional scenery, rich ethnic customs, and even more eye-catching special foods. Let's take stock of Xinjiang cuisine together, which will definitely open your eyes.

China on the tip of the tongue: Luobu Village, Yuli County, Bazhou, the daily life and customs of Luobu people, and the unique grilled fish in the depths of Populus euphratica and the hinterland of the desert.

Naan has a long history in Xinjiang and its skin is golden yellow. There are many kinds of naan, and the raw materials used are also rich. Has the function of nourishing the stomach.

Xinjiang mutton kebabs are snacks with Xinjiang ethnic characteristics. Sauce butter has bright color, tender and crisp meat, mellow taste and unique flavor. According to ancient records, mutton kebabs have a history of 1800 years in China.

Xinjiang baked buns are crisp and tender.

Xinjiang pilaf is rich in nutrition and has the effect of food supplement. It is one of the necessary foods for Uighurs to celebrate holidays and entertain guests.

Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken and Chili fried chicken, is mainly made of chicken pieces and potato pieces by frying and stewing. Colorful, tender and spicy chicken and soft waxy sweet potato, spicy and fresh, coarse and fine, are the best products on the table.

Daoxiao Noodles is a common name for mixed noodles in Xinjiang. This dish is made directly by hand, without rolling or pressing. It is a popular pasta that people of all ethnic groups in Xinjiang and northwest provinces like to eat. It enjoys a good reputation at home and abroad and is deeply loved by people all over the world.

The Uyghur language for roasting whole sheep is "Tururkava", which means "Nankeng barbecue". Legend has it that Hotan, Kashgar, Kuqa and other places in southern Xinjiang.

Stewed meat is "instant boiled mutton with clear water, and mutton is fragrant all over the house". Even people who don't like mutton are full of praise, and those who love mutton can't stop.

Baorou, transliterated as "Tawakawafu" in Uyghur, which means pot barbecue, is one of the famous foods with Xinjiang flavor.

Wrapped meat is a kind of flavor food with noodles and meat in one, which can represent the traditional national characteristics of Xinjiang.

During my three-day trip to Xichang, I ate all the delicious food in Xichang in road trip. Now I will introduce them to you one by one. There is a brazier barbecue, but otherwise, today I will introduce all the locals in Xichang, from snacks to big dishes. This is the essence that I got after consulting my local friends in Xi 'an. )

Yi meal (Tuorou, boiled chicken, roasted internal organs, spicy chicken soup, sauerkraut soup, boiled potatoes, Yi sausage bacon, Yi tofu, roasted sea pepper, everything is delicious! ) Old friends (locals prefer to go), who want to eat while watching the performance, go to Liangshan style and cook online (mainly gathered in the street of Aerospace Road and the street of Xicun Barbecue). Any one is delicious. Go to a crowded place to eat, so that the food is fresh.)

Mashui River, the favorite place for Xichang locals, is a place to eat snacks. Next to the Jiuchongtian market, you can buy fresh fruits and vegetables. Bean jelly (buckwheat bean jelly slices dipped in water, wrapped in flour, cold noodles, rice bean jelly, pea bean jelly, camellia oleifera, cold string with red oil, ice powder, and fermented glutinous rice) will make shredded chicken delicious, and it is also in that street.

Double salt powder on the mouth of Sanchakou Liuzhong: Ask the boss to have a double salt, cool! Just across the street from Hollywood, a small shop. Xichang people just like to eat powder (mutton powder, beef powder) in the morning, add some local pickles in Xichang, add some millet spicy, and add some mint (my favorite mint, delicious and clear fire), wow! Cool! I went in when I saw a crowded shop, and the taste was similar. Roast pork (healthy part, Cheng Chun Road) is a little suckling pig with tender but not greasy skin, crisp skin and delicious taste.

Nantanzhao barbecue skewers featured small intestine (push), featured chicken wings, beef tendon, beef, roasted shrimp, roast chicken skin, roasted mushroom liver, roasted bait block (tell the boss not to dry it, the soft one), roasted eggplant, potatoes, and this skewer barbecue is delicious, and it is only sold at twelve o'clock every morning. Characteristics of vermicelli small intestine: gather, want and eat!

Bamboo stick barbecue is not recommended, it's really not delicious. Tilapia: A fish that grows in hot springs. The birch forest in Chuanxing is the best. If you want to eat in the city, you should go to the old armed forces department (Tianxiang tilapia and Fengxinling tilapia) to order pickled peppers, tomatoes and sauerkraut. Remember to serve it with a plate of stinky tofu! Qionghai: drunken shrimp (must eat: only eat shrimp tail, not shrimp head), barbecue (grilled shells, freshly slaughtered live crucian carp)

Also, you must find a farmhouse near Qionghai for dinner. Pumpkin fish head, sauna shrimp and whitebait baked eggs are all necessary.

Of course, the best food is in Xinjiang, and we enjoy it every day now. The four of us eat almost every day Xinjiang cuisine is diverse, varied, inexpensive and delicious! The biggest advantage is that almost all of them are green and healthy, and they can be safely eaten. Almost all mutton here, whether raw or cooked, is surrounded by bees!

The main feature of Xinjiang is the practice of various kinds of mutton. Our favorite are mutton rice, mutton skewers and mutton buns! The mutton here is fresh and tender, rich in fat and rich in mutton flavor, which is the most suitable for making kebabs. The mutton here is not directly roasted, almost all of them are wrapped in a layer of egg, milk and flour, so the roasted mutton is tender, rich in flavor and delicious, which is absolutely not enough! And mutton rice. Stew a large piece of mutton first, and then mix a large pot of fried rice. It's delicious! Xinjiang mutton buns are also delicious. The mutton in the steamed stuffed bun is piece by piece, without any other seasoning, but it tastes particularly good! Really reassuring food!

Xinjiang people are very careful in cooking, almost all of them are carefully made, and the raw materials are green and healthy! Our family of four watermelons have almost traveled all over the country. The highest and best evaluation is of course Xinjiang. Welcome everyone to taste it. We are waiting for you here!

I have been engaged in road trip for more than ten years, and I have basically come to China. In terms of food, the general feeling is that the east is better than the west and the south is better than the north. Especially in Jiangsu, Zhejiang, Fujian and Guangdong, the food is exquisite and delicious. But what impressed me the most was the mixed noodles in Xinjiang (also called noodles by locals), which was delicious. As a northerner, I will never get tired of eating them. Especially for people who go to road trip, the requirements are fast and cheap, which fully meet the requirements of friends in go on road trip. Eating mixed noodles in Xinjiang is also valuable. If the appetite is large and one portion is not enough, you can add half a portion of noodles for free.

I remember last July, I drove to Yandang Mountain in Wenzhou, Zhejiang Province, and then went to a famous shop in Yueqing to make a card. Yueqing seafood noodles are very famous, but the most famous is Sun Guohua seafood noodles.

The storefront is small and the interior decoration is relatively common, but it is such an ordinary-looking store that has been officially promoted by Zhejiang Tourism Bureau. For me who likes seafood, I have no resistance at all. When I entered the store, I ordered the signature seafood noodles directly. Noodles are Dajing fine noodles, which are delicious, not the kind of soft swelling. With seafood soup, all kinds of shellfish, a few fresh shrimps, two small yellow croaker, a few razor clams and scrambled eggs with ginger slices, the fishy smell and chill of seafood can be removed.

The most important thing is to add an oversized midge, as the locals call it, which is actually a very big blue crab.

It is such a bowl of noodles that I am very impressed. They all taste delicious. But the price is also quite touching, a bowl of 260 yuan.