What are the snacks in China?

Helongjiang Snacks: Yellow Rice Cake, Deep Fried Triangle

Jilin Snacks: Jilin Rice Cake, Cold Noodles, Rice Sausage, Bean Stuffed Pancake, Grates and Grates

Beijing Snacks: Popped Belly

- Beijing Snacks: Enema

- Shaanxi Snacks: Salted Snake Fudges

- Shaanxi Snacks: Roasted Elbow Elbows

- Chengdu Snacks- Soft Roasted Duck

- Chengdu Snacks- Lung Slices for Husband and Wife

- Shanghai Snacks- Nanxiang Xiaojiao Steamed Buns

- Shanghai Snacks- Qiaojiao Fruit

- Xi'an Snacks- Hummus Cake

- Xi'an Snacks Xi'an Snacks - Persimmon Paste Cake

- Xi'an Snacks - Persimmon Paste Cake

- Hangzhou Snacks - Crystal Silver Chrysanthemum Cake

- Hangzhou Snacks - Roast Pork in Shaoxing Wine

- Wuhan Snacks - Oil Crisp Oil Crisp

- Wuchang Snacks- Steamed Wuchang Fish

- Nanjing Snacks- Small Wonton

- Nanjing Snacks- Duck Blood Soup

- Tianjin Snacks- Honey Sesame Flower

- Beijing Snacks- Fried Sauce Noodle

- Beijing Snacks- Fried Noodles

- Fujian Snack - Dingbian Paste

- Fujian Snack - Wuyi Yulan Slices

- Szechuan Snack - Ginger Chicken

- Szechuan Snack - Yipin Tofu Soup

- Chongqing Snack -Posting Carp Fish

- Chongqing Snacks - Peanut Sticky

- Guangzhou Snacks - White Cut Chicken

- Guangzhou Snacks - Barbecued Pork in Honey Sauce

- Xiamen Snacks - Onion Fruit

- Xiamen Snack - Shrimp Noodle

- Suzhou Snack - Money Pork

- Suzhou Snack - Steamed Chicken Soup in Wine

- Hubei Snack - Hot Dried Noodle

- Changsha Snack - Chili Pepper Sword Bean

- Yunnan Roasted Bean Curd

- Yunnan Snacks- Burnt Pork

- Guilin Snacks- Lingchuan Dog Meat

- Guilin Snacks- Lipu Taro Button Pork

- Zhengzhou Snacks Stir-Fried Three Non-Stick Pork

- Zhengzhou Snacks - Roasted Beef

- Guangdong Snacks - Crispy Lotus Root Buns

- Guangdong Snacks - Crab Roe Dumplings in Soup

- Hunan Snacks - Salad Seafood Rolls

- Hunan Snacks - Braised Spare Ribs with Eggs

- Hunan Snacks Hunan Snacks - Braised Spare Ribs with Preserved Eggs

- Guizhou Snacks - Loaf Patty Patties

- Guizhou Snacks - Silk Dolls

- Xinjiang Snacks - Noodles in Soup in Kuche

- Xinjiang Snacks - Ground Rice with Soya Bean Curd

- Shanxi Snacks Shangdang Paste Elbow

- Shanxi Snacks - Shenchi Sesame Flowers

- Hainan Snacks - Bamboo Rice

- Hainan Snacks - Dongshan Sheep

- Northeastern Snacks - Wasabi Duner

- Northeastern Snacks - Baile Smoked Chicken

- Northeast Anhui Snacks - Smoked Chicken

- Anhui Snacks - Dried Tea in Wucheng

- Anhui Snacks - Stinky Tofu in Huizhou

- Folk Snacks - Knowing the Flavors

- Folk Snacks - Eight Treasures Rice

- Hong Kong Snacks - Tofu Flower in Renhe

- Hong Kong Snacks - Pineapple Claw

- Hong Kong Snacks -Pineapple

- Taiwan Snacks- Do Siu Yue Dan Zai Noodles

- Taiwan Snacks- Fook Kee Pork Dumplings

- Japanese Snacks- Omelet Rice Bento Boxes

- Japanese Snacks- Japanese Rice Cake Soup

- Korean Snacks - Gangwon Do, Squid Powder

-Shandong Snacks - Grits

- Xinjiang Snacks - Naan

-Hubei Snacks - Bean Skin

-Beijing Snacks - Stir-fried Liver

-Fujian Snacks - Light Cake

-Hunan Snacks - Rice Noodles

-Beijing Snacks - Bean Sauce

- Beijing Snacks - Bean Juice

-Beijing Snacks - Rice Dumplings

-Beijing Snacks - Rice Noodle Soup

-Beijing Snacks-Enema

-Beijing Snacks-Jobs

-Guangdong Snacks-Steamed Palm Fruit

-Guangdong Snacks-Vermicelli

-Beijing Snacks-Popped Belly

-Hainan Snacks-Pan-fried Pile

-Fujian Snacks-Oyster Cake

-Shanxi Snacks-Pot Helmets

-Shanxi Snacks - Slices

-Anhui Snacks - Big Rescue

-Shandong Snacks - Mutton Soup

-Hunan Snacks - Flavorful Shrimp

-Hunan Snacks - Hollandaise Noodles

-Guangdong Snacks - Steamed Intestine Vermicelli

-Shanxi Snacks - Meat Sandwich Buns

-Sichuan Snacks - Dragon Handrails

-Zhejiang Snacks - Eight Treasures Rice

-Cantonese Snack-Turtle Ling Cream

-Xinjiang Snack-Oil Tarts

-Fujian Snack-Earth Bamboo Shoots Jelly

-Taiwanese Snack-Brined Meat Rice

-Sichuan Snack-Three Cannons

-Taiwanese Snack-Coffin Plate

-Cantonese Snack-Lotus Leaf Rice

-Cantonese Snack-Stir-Fried Snails

-Beijing Snacks-Donkey Rolls

-Cantonese Snacks-Boat Congee

-Cantonese Snacks-Hebei Congee

-Cantonese Snacks-Shahe Noodles

-Anhui Snacks-Huizhou Cake

-Cantonese Snacks-Lunjiao Cakes

-Cantonese Snacks-Mahe Cake

-Cantonese Snacks-Cheese Cakes

-Hubei Snacks-Dongpo Cake

-Fujian Snacks-Hand-held Noodles

-Shanghai Snacks-Crab Shells and Yellow Crab Roe

-Hainan Snacks-Bamboo Rice

-Fujian Snacks-Dingbian Paste

-Xinjiang Snacks-Skewered Roasted Pork

-Hangzhou Snacks-Crispy Pancakes

-Szechuan Snacks-Lai Tangyuan

-Xinjiang Snacks-Steamed Cakes and Coconut Cake

-Sichuan Snacks-Lai Tangyuan

-Sichuan Snack - Dan Dan Noodles

-Guizhou Snack - Silk Dolls

-Guizhou Snack - Intestinal Wonton Noodles

-Tianjin Snack - Honey Twisted Flower

-Beijing Snack - Ai Wo Wo

-Beijing Snack - Peas and Bean Pudding

-Xi'an Snack - Oil Helmets

-Hubei Snack - Hot Noodles

-Xinjiang Snack - Skewered Grilled Meat

-Hanzhou Snack - Hot Noodles

-Hangzhou Snack - Lai Tang Yuan

-Jiangsu Snack-Sanding Buns

-Shanxi Snack-Knife Shaved Noodles

-Shanxi Snack-oat extracts

-Sichuan Snack-Hot Noodle Oil Cake

-Zhejiang Snack-Fresh Meat Dumplings

-Sichuan Snack-Lampshaded Beef

-Northeastern Snack-Shiwanese Bibimbap

-Northeastern Snack-Blood Sausage with White Meat

-Sichuan Snack - Cold Noodles with Shredded Chicken

-Yunnan Snack - Rice Noodles over Bridge

-Sichuan Snack - Glass Roasted Wheat

-Anhui Snack - Dried Tea in Wucheng

-Jiangsu Snack - Lotus Root Powder Round Rice Pudding

-Jiangsu Snack - Thousand Layers of Fritter Cake

-Shandong Snack - Zhoucun Burnt Cake

-Guangdong Snacks - Dry Steamed Siu Mai

-Hubei Snacks - Yunmeng Fish Noodles

-Shandong Snacks - Braised Rabbit Head

-Hunan Snacks - Dried Pickled Radish

-Zhejiang Snacks - Knowing the Flavors of Small Cages

-Hunan Snacks - Braised Pork Feet

-Sichuan Snacks - Husband & Wife Lung Slabs

-Sichuan Snacks - Hot & Sour Bean Paste

-Tianjin Snacks - Sour & Spicy Bean Flakes

-Sichuan Snacks - Sour & Spicy Bean Flower

-Tianjin Snack - Sticky Fruit

-Guiyang Snack - Love Bean Curd

-Zhejiang Snack - Shrimp Eel Noodle

-Guangdong Snack - Cantonese Moon Cake

-Guizhou Snack - Lotus Leaf Patty Cake

-Sichuan Snack - Yibin Burning Noodle

-Northeastern Snack - Cold Noodle for the Korean People

-Hunan Snack - Xiaoxiang Five Dollar Turtle

-Northeastern Snacks-Yangjia Hanging Cake

-Hunan Snacks-Hongjiang Duck Blood Poop

-Sichuan Snacks-Lotus Mushroom Layered Crispy Puffs

-Guangdong Snacks-Crab Dumplings

-Guangdong Snacks-Thin-Skinned Fresh Shrimp Dumplings

-Guangdong Snacks-Puff Pastry Lotus Root Buns

-Tianjin Snacks-Ears and Eyes Deep Fried Cake

-Shanghai Snack-Small Shaoxing Chicken Porridge

-Shandong Snack-Fried Screw Cake

-Anhui Snack-Fried Mao Tofu

-Tianjin Snack-Dog's Buns

-Anhui Snack-Fuling Rose Crisp

-Tianjin Snack-Guifaxiang Sesame Flower

-Anhui Snack-Hui Zhou Stinky Tofu

-Taiwan Snack-Taiwan Snack-Thin Peeled Fresh Shrimp Dumplings

-Anhui Snack-Huizhou Stinky Tofu

-Taiwanese snack-Du Xiaoyue Danzai Noodles

-Shanghai snack-Nanxiang Xiaojiao Steamed Buns

-Hunanese snack-Fire Palace Stinky Tofu

-Guangdong snack-Harmony Beef and Radish

-Tianjin snack-Sticky Meat and Potato Boiled Small Fish

-Northeastern Snacks-Li Liangui Smoked Meat Patties

-Northeastern Snacks-Laoshan Ji Haicheng Pie

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 to re-live the experience. The most important thing about hot pot 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. As with Sichuan cuisine, hot pots are graded in terms of spiciness, and mandarin duck hot pots are half spicy and half not, so you can choose what you want. Unlike 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 omelet

Oyster Kaohsiung specialties, is a type of shell seafood. The oysters are first stirred with thread flour, then the eggs are beaten and fried in oil so that the eggs wrap around the oysters, like an egg pancake.

3. Tainan: Fried Eel

Tainan specialty. The spices are sugar, salt, and Jiu Wang. Although the fish is stir-fried, it still retains its freshness and has a light sweet flavor.

4. Hong Kong: Barbecued pork

Barbecued 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 before being roasted in the oven. Roasted goose and suckling pig have crispy skin, fat, and a slightly sweet taste favored by Cantonese people. Sham Tseng Roasted Goose and Huatian Suckling Pigeon are among the "old favorites". Cantonese people bring suckling pig with them to pay homage to the gods during Chinese New Year, and they also like to cut suckling pig for the opening of a movie 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 by 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 entertain passers-by on the road to stop and eat. The tofu, wide vermicelli and carp from the Ussuri River are stewed together and eaten is the old practice of the townspeople to eat a hot old practice. Later, the practice of the dish spread, spread throughout the city streets. Harbin people say: 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 halls of the 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 onion salt pickle, pickled with oil fried brown. The cakes were made of aged grain flour mixed with bean flour and white flour. Put a big pot of water on the boil and stick the cakes around the pot, want to eat it? Wait for it to cook!

7. Meizhou: Hakka stuffed tofu

The ancient city of Meizhou, a thousand years old, known as the "Hakka capital", the Central Plains, "clothes and crowns of the southern migration" to this place, not only brought the culture of reading all the top quality, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu deep-fried to a 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. I think the Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious flavor.

8. Qiqihar: kill 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 a pig killing dishes: home pickled sauerkraut made blood sausage plus fat meat raw materials are complete. 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 stove fire reflecting the face of the mother, the pot put ginger and garlic stew cooked gurgling, gurgling. When this pig-killing dish spread to the city, the city restaurants added more processes and used more ingredients.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places with similar eating habits, Zhanjiang dishes are among the western Cantonese cuisine, pay attention to the crude material refined, original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken from Xinyi County, Zhanjiang, eating rice and grass grew up in the farmland chicken, is slow-growing or laying the first litter of eggs small hens, such chicken meat fiber firm, easy to accumulate nutrients. The good chicken appearance of the golden yellow oil, the entrance to the skin smooth meat, rich flavor, plus a dish of sesame oil and garlic sauce 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 should try is sheep fishy soup. Mutton, mutton with ingredients boiled soup, raw materials practice is very simple. Surrounded by sheep belly handkerchiefs old folks squatting together, holding a smoking hot sheep soup, in the four seasons the average temperature is only 9 degrees Celsius in Yan'an, this winter is not too cold.

11. Xi'an: cold mule meat

Mule meat has a complementary qi and blood, benefit the internal organs and other functions, there is a "heavenly dragon meat, mule meat on the ground" folk proverb. Guanzhong, Shaanxi produces nationally renowned "Guanzhong Mule". Since the Qing Dynasty since the Xianfeng years have Fengxiang waxed mule meat, mule meat in ancient times only raw and cooked two ways to eat, and now more mule meat soup pot and mule meat stir-fried vegetables, adding the Sichuan cuisine and medicinal cooking method, meat, fresh flavor.

12. Xiangtan: Mao family braised pork

Maojia cuisine is famous for Chairman Mao's hometown, Mao family braised pork Chairman praised. 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 rock sugar, star anise and cinnamon first steamed and then fried into the pot to put edamame as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork color golden yellow oil, fat but not greasy, very fragrant and delicious.

13. Guangzhou: old fire soup

Soup is a must for Guangzhou housewives. Local Guangzhou people do not not like to drink soup, whether it is made at home or the size of the museum to sell, Guangzhou's old-fire soup is no more than a purpose - nourishing! In summer, winter melon boiled pork ribs with lentils and red beans to reduce fire, and in winter, American ginseng boiled chicken to get rid of cold. 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 the local products carefully prepared and taste each other, the overall cooking skills are quite high. The overall culinary skills are quite high, the chef exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "food in Shunde, the kitchen 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 sashimi is also more representative of the 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 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 ground three fresh, refers to the fresh ground vegetables: amaranth, yuan wheat and broad beans (or garlic shoots), fried together to eat is fresh and tender. In Changchun, the ground three fresh vegetables became a famous local dish. Nowadays, potatoes, eggplants and peppers are also sautéed together. This is the authentic northeastern dishes.

17. Jiamusi: Sauerkraut Pork Stew Vermicelli

Northeastern people love to eat stew, eat up the hall of fame, what goose stew potatoes, chickens stew mushrooms, pork and sauerkraut stew Vermicelli son, but also can be the name of the game, and none of them are not cold in the waxing moon days to eat the local dishes. Northeastern high cabbage pickled sauerkraut cut into matchstalks thick silk, gang white leaf green, long cooking not rotten. The local potato flour is easy to cook and resistant to cooking, out of the pot of yellow and white bright with chopsticks pick up is simply spring willow hanging upside down. The old broth used to cook meat and bones when killing a pig, put into the stir-fried pork stewed over the fire out of the pork and pickled vegetables vermicelli sub, 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 is heavy to pay attention to the fresh and spicy not only and northeastern 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 Shenyang people 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 received the hospitality of the herdsmen hands over the haida! When you gather around the campfire, enjoy the grassland breeze to send the aroma 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 famous Chongqing dish is now popular in the capital. Indirectly reflecting the re-emergence of Sichuan cuisine in Beijing and the decline of Northeastern home cooking. Boiled fish process is simple: cut fresh fish into thin slices, slightly salted, and then blanch in boiling water. The real flavor of the key depends on the good and bad of the raw materials of pepper and chili and the level of boiling red oil.

21. Jilin: dog meat soup

In Jilin's Korean restaurant, 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 more 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 is indispensable, this bowl of soup inlet, 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 can find a place, of course, now the hottest is hot pot. A website called Shenzhen Easy has launched a "hot pot" food topic. 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 duck hot pot. It is to adjust the soup is good, with a variety of raw materials, meat and vegetables can be, adapt to a wide range of unique style, the scene of warm 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, there is nothing of their own cuisine, had to mouth big eat four sides. This fashionable yellow bone fish, is Hunan cuisine production.

24. Xiamen: boiled live fish

The popularity of this dish in recent years at least suggests that Xiamenites, who have always had very fussy and even stubborn appetites, have recognized Sichuan cuisine, which many attribute to the dramatic increase in the city's foreign population, leading to a surge of exotic dishes in Xiamen. In 2000 alone, nearly 30 new Sichuan restaurants were opened in Xiamen, a small city of 600,000 people. But the taste of boiled live fish 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 both Xiamen people to meet the fish and seafood is not easy to sustain the good taste, but also its traditional "sacha complex" in the whole Sichuan cuisine in the popularity of the extension of the trend.

25. Longyan: Drunken Hetian Chicken

This is a classic Hakka dish that was popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou, etc.) in previous years, but in Longyan, even with Szechuan and Hunan cuisines sweeping the country, this drunken Hetian chicken dish is still going strong. 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, and hair), three blacks (two wings, inner side, and end of the tail), and three forks (the top of the crown and the two claws), but the best thing about this dish is that it's made in wine, and only when it's cooked with Hakka wine can it be made with freshness, tenderness, and aroma in the deliciousness of a chicken.

26. Chengdu: bubble pepper cuttlefish boy

A writer named "Mao" wrote about Sichuan seafood: Since the seafood from the Sichuan cuisine, it seems to glow its second spring! One of the iron examples is pickled cuttlefish son. This dish all depends on the Sichuan bubble pepper (bullet pepper), to choose the color of bright red, large body thick pepper, bubble also need to be just right. The dish is clear red and white, pleasing to the eye! The flavor of the pickled pepper is all inside the cuttlefish boy, with a little back to the sweet taste.

27. Yibin: yellow hot ding fish hot pot

The 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, is too good to be true. In Yibin to make the yellow hot ding is not braised or steamed, but more Szechuan food, yellow hot ding fish hot pot, tender meat, incomparable.

28. Changsha: dry nest with skin snake

2000 taste shrimp in the whole Changsha city frenzy, restaurants, stalls, none do not taste shrimp, and with the recent grass lobster out of gear, with its debut with the taste of the snake on the way to the upper hand. Flavor snake and flavor shrimp have the same taste, the snake chopped into strips with Hunan's special spicy sauce, dashi, sesame leaves, green and red bell peppers, green onions, ginger, MSG, a stew fierce simmering. Stir-fried over high heat and then simmered over sub-fire, flavored. Drizzled juice 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, elastic snake meat in the tongue gradually into the aroma, the kind of subsequent perceived spicy, spicy people sucked in the cool air but also can not stop.

29. Haikou: sand nest Wenchang chicken

Named Hainan "four famous dishes" of the first Wenchang chicken produced in Wenchang City, Hainan and named, weighing about 1.5 kilograms or so, the traditional way of eating is the 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 under the influence of Hainan's Wenchang chicken also have casserole trend.

30. Sanya: Red Curry Golden 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, ducks, ducks, the method of raising special attention: first of all, the ducklings are fed to small freshwater fish and shrimp, or earthworms, cockroaches, about two months after the ducklings on the feathers, and then a small circle to raise! The first two months later, the ducklings feathers on the first time, and then a small circle to narrow the scope of its activities, and rice, rice and oak mixed and pinched into small clumps of filler, 20 days after the growth of meat ducks. Its characteristics are, duck meat is fat, skin white, smooth and crispy, between the skin and meat sandwiched between a thin layer of fat, especially sweet. The red curry and golden gourd make it even more colorful and fragrant.

31. Nanchang: quinoa fried bacon

The grass of Poyang Lake, the treasure of the people of Nanchang--this is the dish. Nanchang and Jiujiang two big cities join hands to make this dish is not expensive, but it is the love of Jiangxi people, as soon as there is a chance to point to foreign friends and people who have left Jiangxi for too long to eat. Quinoa is a kind of water plant unique to Poyang Lake area, which is considered by Chinese medicine to be sweet in flavor, flat in nature and slightly poisonous, which can clear heat, benefit dampness and kill worms. Quinoa take its young stems and bacon stir fry, add some chives in order to "set off" quinoa's "original flavor". The end is bacon salty and soft, quinoa crisp and sweet. Hunan cuisine also has this dish, but take quinoa root fried, and land quinoa is not crispy enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally Gannan small fried fish said Gannan fried small fish, big fallacy. "Fish cakes, fish dumplings and fried fish are known as the "three fish" of Ganzhou. Gannan small fried fish is the Ming Dynasty Ling cooks first local flavor dishes, eat to today is still popular. It is named because it is fried fish with small wine (Ganzhou used to call vinegar as small wine). Small fried fish selection of fresh grass carp, remove the head and tail of the fish, batch into a block, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooking and become. The color is golden, the taste is fresh and tender, and the aroma is slightly vinegary.

33. Pingxiang: Spicy Fried Lavender

"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of the relationship between neighboring Hunan, Pingxiang people in eating spicy on the brake is fierce, it is said that even the steamed egg to put chili powder. Chili fried lavender is a typical spicy dish, but the spicy flavor complement to the lavender meat, so that the lavender aroma of the more hearty and strong.

34. Ji'an: Jinggangshan Smoked Bamboo Shoots with Roasted Pork

Eight hundred miles of Jinggang is an ocean of bamboo, and different varieties of bamboo shoots are easy to make into dried bamboo shoots. Cooked bamboo shoots with charcoal baking dry, because of the dark brown, called smoke bamboo shoots. When meat is roasted with it, the meat tastes sweet while the bamboo shoots have a long flavor.

35. Anshun: fried bait block

Bait block burned, boiled, fried, brined, steamed, fried can be, fried bait block most bait block style. The bait cut into small slices of inch square, plus ham slices, sour pickles, onions, leeks, pea tips fried, poured with sweet and salty soy sauce, mixed with a little oil pepper, eating sweet and thick, salty and spicy mellow, colorful, strong as oil painting.

36. Yinchuan: snowflake mutton

Snowflake mutton has always been known for its fishy and thick taste of mutton to create one of the most romantic and light associations. This dish to cooked white mutton slices peeled and patted loose, cut into dominoes block and add ingredients stained. And then with fresh milk, egg white mixed into the chicken, Mandarin fish meat fine velvet, into a small cage drawer steamed through the lily powder sprinkled on the complex process is far from over, will be pumping foamy egg whites were scooped on the steamed lamb is shaped like snowflakes on the origin of the ice and jade. Sit on the spoon on the fire, and then layers of ingredients, thickening, and finally drizzled into the chicken (duck) oil, a modeling bright, soft and tender in the mouth, such as snowflakes that melted "snowflake lamb" which is finally accomplished. The exquisite work is really some of the flavor of the Jafu eggplant.

37. Liuzhou: screw chicken

Can enter the twenty-four seat bottom of the Jin-style Full House, become a flavor of the 24 dishes on the surface, screw chicken is indeed extraordinary. In fact, the market price of this egg-laying chicken is not expensive.

38. Luzhou: fish head hot pot

Sichuan hot pot originated in the confluence of the Yangtze River and the Tuojiang River in the southern Sichuan town of Luzhou, where the hot pot industry is booming, creating a number of brand-name hot pot restaurant. Fish head hot pot has Yangtze River fresh fish yellow spicy ding, casserole fish, half soup fish, homemade spicy, fresh but not dry fire, the South Sichuan flavor is prominent.

39. Dunhuang: double tower fish

Dunhuang food style by the grassland nomads have a greater impact, "roasted sheep" is the city of all restaurants, hotels must have a dish. But the "Anxi three best" - drink lockyang wine, taste Guazhou melon, eat double tower fish, is Anxi is also the source of Dunhuang food culture flow. Lock Yang wine to medicine to strengthen the essence of Yang, Guazhou (i.e. Dunhuang) out of the honeydew melon has a history of more than 3,000 years. King Mu of Zhou feasted on the Queen Mother of the West and the lords that is Guazhou honeydew melon; Shuangta freshwater fish meat fat tender and refreshing, for today's Dunhuang "Han Dynasty", "Sheng Tang Dynasty meteorology", "Dunhuang new scenery", "City eating" in the four major food series to keep the menu.

40. Quanzhou: ginger duck

Quanzhou people crave, the ancient city food court, ginger duck is very popular. Quanzhou people "make up for the winter" to buy chicken, duck, shrimp and crab, in order to facilitate the purchase of ready-made ginger duck. Quanzhou ginger duck is a culinary masterpiece of Min cuisine. Ginger duck has a salty, light, spicy three flavors production, the practice is fierce fire open, warm fire stew, tonic pot turn over three, start the pot oil is not greasy, unique taste, flow of fragrance overflowing color.

41. Pengzhou: nine feet board duck

Pengzhou goose and duck neck are particularly long, stretching all over western Sichuan, the entire plains are drooling. Pengzhou is a city in the suburbs of Chengdu has a tradition of raising ducks, nine feet of the town is Pengzhou's small poultry distribution center, farmers will be a freshly slaughtered geese, ducks loaded on the car, shipped to Chengdu, Chengdu people eat "nine feet of fresh goose intestines hot pot" is addictive. The most "evergreen" is the nine feet of duck, which has become a famous Sichuan "duck" level of food.

42. Nanyang: Zhenping Daokou roasted chicken

Must choose one of Nanyang's Meixi elbow, meatballs buckle bowl, Baigang spicy chicken and other food, Nanyang people painfully choose Daokou roasted chicken. Have you ever eaten a roasted chicken with the whole chicken shaken and the flesh separated from the bone? The secret recipe for roasted chicken from the imperial kitchen of the Qing Dynasty Palace has made the three-hundred-year reputation of Daokou Roasted Chicken.

43. Shaoyang: fried pig's blood meatballs

Shaoyang people will do business, Hunan da big fortune are some Shaoyang people. Baoqing pig's blood meatballs, also known as blood poop, is Shaoyang's traditional food, the main raw material is tofu, first gauze will be filtered out of the water in the tofu, and then the tofu crumbled, and then fresh pork cut into diced meat or strips, mixed with the right amount of pig's blood, salt, chili powder, five-spice powder, and a little sesame oil, sesame oil, MSG, sesame seeds and other condiments, mixing well, made into buns the size of an oval-shaped pill, put in the sun for a few days, and then hung on the wood stove to let the smoke burn. On the wood stove to let the smoke dry, the longer the smoke, the stronger the flavor of wax. There are also made of an iron frame, under the frame with a fireplace burning sawdust, chaff, husk or charcoal smoking, this smoked especially pay attention to the fire, can not be too fast and too fierce, otherwise the taste is not good. Pills can be eaten after smoking dry. But the most popular way to eat is fried.

44. Xishuangbanna: Dai flavor platter

North latitude 21 degrees 10 minutes - 22 degrees 40 minutes, longitude 99 degrees 55 minutes - 101 degrees 50 minutes, Xishuangbanna is the only oasis on the earth on the Tropic of Cancer desert area. After the Taro Grass Grilled Fish, Fragrant Bamboo Rice, Deep Fried Moss, and Deep Fried Beef Skin, the most important thing that should be savored is probably this Dai Platter.

45. Tianshui: Tianshui chowder

Tianshui is known as the "small south of Longshang". Newspaper Mr. Fan Changjiang "northwest corner of China," wrote: "Gansu people talk about Tianshui, the same as Jiangsu and Zhejiang people say the same as Suzhou and Hangzhou, that is a beautiful scenery, rich in goods, beautiful people". In addition to snacks such as Tianshui croak, Tianshui slurry, Tianshui lard box, Qin'an hemp-rot bun, Qin'an tripe silk soup, there is the more popular Tianshui chowder. Whisk the egg whites and yolks together and spread them into pancakes. Take the fresh pork minced, put salt, flour, pepper and mix well, add in the middle of the two layers of thin omelette flattening, steamed, cut into strips, will be made into plywood meat. Plywood meat as the main, with ringing skin strips, pills, poured with chicken soup, sprinkled with green onions, cilantro, fungus, etc., into the soup pot, the amount of soup, meat and vegetables with, drink and eat, not greasy, delicious flavor.

46. Zhouzhuang: Wansan hooves

Wansan hooves, Wansan meat, warming cooked lotus root, pickled vegetable amaranth, Wansan duck and so on have become the representative of Zhouzhuang cuisine. Especially "Wansan hoof" is the most popular, according to legend, Shen Wansan, a rich man in the south of the Yangtze River, "must have crispy hoofs when he has a feast at home". Wansan hooves to pig legs as raw materials, with seasonings, with high-fire cooking, after steaming, skin moist meat, soup color sauce red, fat but not greasy, salty and sweet moderate, crispy meat, melt in the mouth. Its eating method is even more special, in the two long bones through the whole pig's hoof, will be a fine bone lightly drawn out, hoof shape does not move. Using the bone as a knife, the hoof is smoothly cut open for people to share and eat. Wansanshou has become the main dish of Zhouzhuang people's New Year's festivals and wedding banquets, meaning reunion, while tourists carry vacuum-packed fresh Wansanshou away.

47. Urumqi: hand-held mutton

The freshness of hand-held mutton is not so much due to "hand-held" as it is due to local sheep, local water and local cooking methods in Xinjiang. The whole sheep skinned and gutted, enlarged pot, to the Tianshan snow water to cook. When it is time to start the pot, grab a big handful of salt and sprinkle it into the pot, or just dip the lamb into the salt, then you can have a quick earful!

48. Ili: horse meat

Ili horse is famous all over the world, Ili horse meat can not be said to be better than the world horse meat. Cooked with seasonings after the horse meat, large knife slice, yard in the plate, immediately edible, the meat is expensive in the fragrance and not greasy, chewy. However, horse meat, after all, still belongs to the "expensive" food, even in Ili, eating horse meat can only be an occasional "meal".

49. Kashgar: Naan pit meat

"Not to Kashgar is not to Xinjiang", to Kashgar do not eat Naan pit meat can only be counted as a wasted trip. In front of every Viennese home, there is a pit, half underground and half on the ground, for making naan. The whole sheep smeared with condiments closed in the naan pit, dark fire slow-roasted. When it's baked for a certain amount of time, you can open the naan pit and the aroma will be all over the place, and it's not an exaggeration to describe it as a "ten-mile" experience.

50. Zhengzhou: carp three eat

Zhengzhou also shouted to revitalize the Yu cuisine, but also self-deprecating: anything that needs to be revitalized, from the demise is not far away. Carp three to eat is Zhengzhou's famous dishes, once upon a time that carp is to be called the Yellow River carp, restaurants to buy back carp, must be raised inside the pond for two or three days, the fishy smell of the earth spit clean, before you can fish out the pot. Nowadays, this kind of attention is a bit extravagant, but a fish three eat still make people eat. Half of the dry food, half of the sweet and sour tile, head and tail mixed with shredded radish soup, the most interesting is the sweet and sour sauce mixed with a nest of noodles to eat, and Hangzhou West Lake vinegar fish with noodles have the same flavor.