What foods have you eaten?

China culture is extensive and profound. At the same time, China has a vast territory and abundant resources, and there are many things to eat, which can't be eaten at all.

Peking roast duck

Beijing Roast Duck, a famous dish in Beijing Quanjude Roast Duck Restaurant, is known as the first food in Beijing and enjoys a good reputation at home and abroad because of its ruddy color, tender entrance, mellow taste and fat but not greasy.

Shanghai jujube snail

Shanghai bad snail is made of big, fat and thick longan snail produced in Tunxi County, Anhui Province. After entering the store, raise it with clear water for two days and spit out the sediment, then put it in a pot and cook it with fennel and cinnamon for a long time. Finally, put the cooked snail on the aged grain, and the grain will be served. This bad snail is brown-gray, with tender meat and mellow juice.

Guangzhou Baiyun pork knuckle

There is also an interesting story about Guangzhou Baiyun Pig's Hand, a famous historical dish: According to legend, in ancient times, there was a temple in Baiyun Mountain, Guangzhou, behind which there was a clear spring, which was infinitely sweet. There is a little monk in the temple who is naughty and greedy. He likes eating pork since he was a child. After becoming a monk, do odd jobs and cook for monks. One day, when Master was out, he secretly went to the market to buy some of the cheapest pig hands and was about to cook them. Suddenly, Master came back, and the young monk hurriedly threw the pig's hand into the clear spring pit behind the temple. After a few days, I finally hoped that Master would go out again. He hurried to the mountain spring to catch those pig hands, but found a strange phenomenon. These pig hands are not only not rancid, but also whiter. The young monk put the pig's hand in the pot, added some sugar and boiled it with white vinegar. Try it when it's ripe. These pig hands are not fat or greasy, refreshing, sweet and delicious. The young monk was pleasantly surprised. After that, he not only opened his own meat, but also attracted other monks to break fast. Later, Baiyun pig's hand spread to the people, and people followed suit. So far, it has become the most distinctive famous dish in Guangzhou.

Shenzhen braised pigeon

Pigeon skin is crisp, tender and juicy. Haojiang Seafood Restaurant pays great attention to the selection of materials, and only picks pigeons weighing more than a catty. Pickled with sauce and fried, the heat is particularly well controlled, and it has been a local classic dish for 20 years.

Nanjing steamed buns

Pay attention to soup when eating steamed stuffed buns. When cooking, concentrate the soup into transparent solid gum, chop it up and mix it in. As soon as the hot air steamed, it turned into soup. Good steamed bread is as thin as paper and can be carried around without breaking. Carefully take it out, put it in a vinegar bowl, aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, otherwise it will burn, and then slowly appreciate the contents. Therefore, Nanjing people eat steamed buns with a ballad, "Move gently, lift slowly, open the window first, and then drink soup".

Mianyang Sanzheng, Hubei Province

Mianyang Sanzheng is one of the traditional famous dishes of the Han nationality in Mianyang, Hubei Province (now Xiantao City), belonging to Hubei cuisine. This dish is fresh, tender and soft. Original flavor; Light; Soft. It is a pearl in Hubei cuisine and occupies an important position in China famous cuisine. Mianyang people love to eat steamed vegetables and have the custom of "steaming without vegetables", which is called the hometown of steamed vegetables.

Chongqing hot pot

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig's yellow throat, duck intestines and cow's blood.

Believe it.

Goubuli steamed stuffed bun is a snack made of flour, pork and other materials. Founded in A.D. 1858 (Xianfeng period of Qing Dynasty), it is the first of "Tianjin Three Musts" and one of the time-honored brands in China. Goubuli steamed stuffed bun has fine flour and stuffing selection, strict production technology and beautiful appearance, especially the steamed stuffed bun is symmetrical in pleats, and each steamed stuffed bun is not less than 15 pleats.

Goubuli steamed stuffed bun is characterized by excellent selection of materials, thin skin and big stuffing, mellow taste, tender, smooth and palatable, fat but not greasy.

Qingdao shrimp

Qingdao is rich in seafood, but the recent "high-priced prawn incident in Qingdao" has made tourists lose their goodwill towards Qingdao.

Jinan jiuzhuan large intestine

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualin Restaurant in Jinan. The pig's large intestine is blanched in water and then fried, and then more than ten kinds of seasonings are added, and it is made by simmering. After cooking, it is sweet, sour, spicy and salty, ruddy in color and soft in texture.

Nanjing Qinhuai Eight Musts

The so-called "Eight Wonders of Qinhuai" refers to sixteen famous scenic spots in eight snack bars in Nanjing: Kuiguang Pavilion spiced tea eggs and spiced beans; Crab shell yellow sesame seed cake and Kaiyang dried silk in Yongheyuan; Duck oil cake and sesame oil dried silk in Qifangge; Liu Fengju's scallion cake and tofu; Assorted rice bags and shredded chicken noodles in Qifangge; Jiang's beef pot stickers and beef soup; The thin bag of jiaozi and red soup fried fish noodles in Zhanyuan noodle restaurant; Five-color cakes and sweet-scented osmanthus stuffing jiaozi from Lianhu Pastry Group Store.

Suzhou snail shrimp

Snail shrimp is a traditional famous dish in Suzhou, Jiangsu Province, which belongs to Jiangsu cuisine. Shrimp is the main ingredient, and Biluochun is skillfully used as the ingredient. This dish has the characteristics of fresh tea fragrance, light and refreshing taste and elegant color. Shrimp is as white as jade, and tea is dotted among them. There is fresh tea fragrance at the entrance, and the teeth are tender and a little sweet.

Lanzhou shou Lamian Noodles

Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and the local snacks in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

Xinjiang kebab

Xinjiang kebab is a national snack in Xinjiang, with bright and crisp color, tender and crisp meat, spicy and mellow taste and unique flavor.

Xi' an Muslims fenzhengrou

Cover the cooked steamed meat with a quilt and hiss on a small fire. When the customer came, the boss shoveled a dish with a small shovel, served with garlic and tea. For Shaanxi people who call themselves "old Shaanxi", it is not fragrant.

Taiyuan sauce elbow flower

Taiyuan sauce elbow flower is one of the traditional famous dishes in Taiyuan, Shanxi. This dish is to tie up elbow rolls and slice them for cold food when the marinade is ripe. Because there are wavy lines on the section, it is called wrapped flower dream meat, commonly known as "elbow flower with sauce" Sauced elbow flower is the best cooked by the old-fashioned "Fuji Liuweizhai Sauced Elbow Chicken and Duck Shop". Because of its strict selection of materials and fine processing, it maintains the historical and traditional craftsmanship and flavor. The prepared sauce elbow has unique flowers, bright color, rich fragrance, tender skin and rotten meat, fat but not greasy, thin but not firewood, and long fragrance. It is one of the best products for family reunion and wine tasting.

Shijiazhuang white meat blood sausage

White meat and blood sausage are exquisite in material selection, fine in production and delicious in seasoning; White meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With leek, fermented bean curd, Chili oil, garlic paste and other condiments, it is more mellow and fresh.

Baoding donkey meat huoshao

Donkey fire is a very popular traditional snack in northern China, which originated in Baoding. Widely spread in the middle of Hebei plain, pickled donkey meat and soup stock are added to crisp fire. Baoding is the center of catering culture and the birthplace of Hebei cuisine. After the development and promotion of hardworking people in Hebei Province, donkey meat fire finally made it famous throughout the country. Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. In addition, there are foods with similar names in Hejian, Hebei Province, but their practices and tastes are quite different. The most intuitive difference is that the donkey meat in Baoding is round, while the donkey meat in Hejian is rectangular. According to Records of the Historian, the burning of donkey meat originated in Baoding, Hebei Province in the second year of Ming Dynasty (AD 1400), and now it is spread all over Zhao Yan.

Besides, there are snacks such as Xinjiang saute spicy chicken, Beijing snowballing, old Beijing zhajiang noodles and Wuhan Regan Noodles, which are all good choices!