How to make famous food from different places

Many Hong Kong artists are crazy about it, and Aaron Kwok is rumored to have packed the hot pot ingredients back on his way out to have another good time. 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 shishu and chicken.

Prices range from 100 yuan to thousands of yuan.

2. Kaohsiung: Oyster Omelette

Oysters are a Kaohsiung specialty, a type of shellfish. 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

＞ ＞ ＞ A Tainan specialty. The spices are sugar, salt, and Jiuwang. Although the fish is stir-fried, it can still maintain its freshness and has a light sweet flavor.

4. Hong Kong: BBQ pork

＞ ＞ ＞ BBQ pork includes roast 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, fatty skin and a slightly sweet taste that is 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 the 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 outskirts of the roadside in a small village called Demoli, the village people in the roadside opened a snack bar to invite passers-by on the road to stop and eat. Stewing tofu, broad vermicelli, and carp from the Ussuri River was an old favorite among the townspeople. 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 dishes, we eat Moli stewed live fish to go.

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＞ ＞ 6. Dalian: Salted Fish Cake

＞ ＞ Salted fish cake from the local countryside into the city, and now all the small restaurants and big hotels to eat. The fish is autumn sea fish, there are stick fish and yellow flowers, palm length, put ginger, onion and salt marinade, marinated and fried in oil to a charred brown. The cakes are 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? You'll have to wait for them to cook!

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＞ ＞ 7. Meizhou: Hakka Stuffed Bean Curd

＞ ＞ The thousand-year-old city of Meizhou is known as the "Hakka Capital", where people from the Central Plains migrated southward, bringing with them not only the culture of reading, but also their own culinary culture of Hakka cuisine. Hakka cuisine is a food culture of its own. Matchbox-sized water tofu is deep-fried to a golden brown color, stuffed with pork and fish fillings, put in chopped green onions and sesame oil, and simmered in a tiled pot with chicken broth until the aroma overflows. The Hakka people who came to Meizhou had no wheat to make dumplings, so they created such a delicious dish.

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＞ ＞ 8. Qiqihar: pig killing dishes

＞ ＞ New Year's Eve, a family in the village killed a pig, which is good for the waist and legs, the rest of the fat under the water how to eat? This has a pig killing dishes: home pickled sauerkraut made of 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 the dish spread to the city, the restaurants in the city added more procedures and used more ingredients.

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＞ ＞ 9. Zhanjiang: local chicken

＞ ＞ ＞ Zhanjiang was formerly known as "Guangzhou Bay", and the food habits of Maoming, Yangjiang and other places in the same, Zhanjiang cuisine is one of the western Cantonese cuisine, pay attention to the crude materials and 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 chicken is golden and oily on the outside, and the skin and meat are smooth and full of flavor, plus a dish of sesame oil and garlic sauce for dipping, which is very "tasty"!

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＞ ＞ 10. Yan'an: sheep soup

＞ ＞ Yan'an has a lot of delicious things to eat: taro rubbing Ganquan tofu sub long pancakes, the most important thing you should try is sheep soup. Mutton, mutton and ingredients boiled soup, raw materials and practice is very simple. Surrounded by a sheep belly handkerchief old folks squatting together, holding a hot sheep soup, in the four seasons the average temperature is only 9 degrees Celsius in Yan'an, this winter is not too cold.

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＞ ＞ 11. Xi'an: Cold donkey meat

＞ ＞ Donkey meat has the function of replenishing qi and blood, benefiting the internal organs, etc., and there is a folk proverb that says "dragon meat in the sky, donkey meat on the ground". The donkey meat is famous in Guanzhong, Shaanxi Province, and it has been used as a foodstuff since the Xianfeng period of the Qing Dynasty. Since the reign of Xianfeng in the Qing Dynasty, there has been 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 stir-fry vegetables, adding Sichuan cuisine and medicinal cuisine method, meat, fresh flavor.

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＞ ＞ 12. Xiangtan: Mao's Braised Pork

＞ ＞ Mao's cuisine is famous for being the hometown of Chairman Mao, and Chairman Mao's Braised Pork has been praised by him. The authentic Mao family restaurant is located in Xiangtan Shaoshan Chong, where the braised pork is selected from the five-flower brisket, the five layers of three-flower brisket meat with sugar, star anise and cinnamon first steamed and then deep-fried into the pot to put the black bean as a seasoning, the practice is very sophisticated and complex. The Mao family braised pork is golden and oily, fat but not greasy very fragrant and delicious.

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＞ ＞ 13. Guangzhou: old-fire soup

＞ ＞ Making soup is a must for Guangzhou housewives. There's no one in Guangzhou who doesn't like soup, whether it's made at home or sold in a restaurant, Guangzhou's old-flame soups serve one purpose - to nourish and nourish the body! 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, the cab driver will tell you: the water here is very hot ah, the face will grow pimples, to drink soup and eat herbal tea ......

> ＞ ＞ 14. Shunde: chrysanthemum fish sashimi

> ＞ ＞ Shunde is a rich place from ancient times, the local people work, like to use local products carefully cooked, each other, the overall culinary skills are quite good. The chefs were exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "Food is in Shunde, cooking is in Fengcheng". Shunde cuisine is characterized by clear, fresh, crisp, tender and smooth. In addition to the famous Fried Milk and Eel with Top Bone, Chrysanthemum Sashimi has a more representative style. There are also double-skinned milk from Shunde's Daliang Township and fish cakes from Chencun ......

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＞ ＞ ＞ 15. Yanji: Dog Meat Hot Pot

> ＞ ＞ When you are in Yanbian Korean Autonomous Prefecture, you can't go without eating dog meat. Like the rest of the country, it is also popular to eat hot pot, the Korean dog meat hot pot. The specialty of the pot, stewed dog meat, dog miscellaneous dog ribs. In addition to fresh is spicy. Maybe it is too cold in Yanji, so the dog meat is also added chili. Eat all year round, summer is the best to eat, to cure colds!

＞ ＞16. Changchun: ground three fresh

＞＞ ＞Changchun folk traditionally tasted on the day of summer, ground three fresh, tree three fresh, water three fresh custom. The three kinds of fresh vegetables are amaranth, Yuanmai and fava beans (or garlic cloves), which are fried and eaten together to make them 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: pork stewed noodles with sauerkraut

＞ ＞ Northeastern people love to eat stew, eat up a lot of names, what goose stewed potatoes, stewed mushrooms, pork stewed noodles with sauerkraut, but also the name of it, and is not a cold day in the waxing season to eat the local dishes. Northeastern high cabbage pickled sauerkraut cut into matchstalk-thin 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 in the stir-fried pork stewed in the fire out of the pork and pickled vegetables vermicelli, delicious aroma around the roof!

＞ ＞18. Shenyang: Sichuan hot pot

＞ ＞＞As in other cities, Sichuan hot pot is popular in Shenyang. The flavor of Sichuan hot pot is heavy and spicy, not only similar to the strong and rough northeastern cuisine, but also the temperament of the Shenyang people to the taste of the Shenyang people. 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.

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＞ ＞ 19. Hohhot: Mongolian barbecue

＞ ＞ ＞ The authentic flavor of the horseback people is baked. After you have entered the yurt, drank the milk tea, and received the hospitable horse herder's hands to hand over the haida! When you gather around the bonfire, enjoying the smell of roasted meat sent by the breeze of the grassland, you will surely remember "the wind blows the grass to see the cattle and sheep".

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＞ ＞ 20. Beijing: Boiled Fish

＞ ＞ "Numb and Spicy" is a famous dish from Chongqing, but now it is very popular in Beijing. This is an indirect reflection of the resurgence of Sichuan cuisine in Beijing and the decline of Northeastern home cooking. Boiled fish process is simple: cut fresh fish into thin slices, slightly marinated in salt, and then blanch in boiling water. The real flavor of the key depends on the quality of the raw materials of pepper and chili and the level of boiling red oil.

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＞ ＞ 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, there are a lot of names, such as dog meat stewed with tofu, dog meat with dried cabbage, and 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 in the mouth, aftertaste, feel the nasal cavity have the aroma of this dog meat will eat more and more fragrant.

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＞ ＞ 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, the hottest now is hot pot. A website called Shenzhen Easy has launched a "hot pot" food feature. 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 has a variety of raw materials, meat and vegetables, a wide range of adaptations, unique style, the scene of the warmth and other characteristics, and therefore the most hot Pengcheng.

＞ ＞＞23. Zhuhai: Yellow Bone Fish

＞ ＞＞The yellow spicy ding eaten by Sichuanese is called yellow bone fish by southerners. Zhuhai is a city accustomed to eating seafood, and many immigrants, there is nothing of their own cuisine, so they have to eat a lot of mouth. This trendy yellow bone fish is Hunan cuisine.

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＞ ＞ 24. Xiamen: Boiled Live Fish

＞ ＞ The popularity of this dish in recent years at least suggests that Xiamenites, who have always been very picky and even stubborn, are embracing Sichuan cuisine, which many attribute to the dramatic increase in the city's foreign population, leading to a surge in exotic dishes. In 2000 alone, nearly 30 new Sichuan restaurants were opened in Xiamen, a small city of 600,000 people. But the taste of boiled fish is really good, although the ingredients are simple and popular (grass carp), cooking method may not be strange (boiled), but its spicy and fresh wonderful combination of both Xiamen people to meet the fish seafood is not easy to taste, but also its traditional "sacha complex" in the whole Sichuan cuisine in the extension of the general trend of the popularity of the trend.

＞ ＞25. Longyan: Drunken Hetian Chicken

＞ ＞This is a classic Hakka dish that was once popular in Fujian and Guangdong cities (Fuzhou, Xiamen, Chaozhou, etc.), but in Longyan, even though Sichuan and Hunan cuisines have swept across the country, this drunken Hetian chicken dish is still going strong. Hetian chicken from Changting is one of the five most famous chickens in the world. It is said to be famous for its three yellows (beak, feet, and hair), three blacks (two wings

＞, inner side, and end), and three forks (crown and two claws), but the best part of the dish is the wine, which is only made with Hakka wine.

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＞ ＞ 26. Chengdu: Cuttlefish with Pickled Pepper

＞ ＞ A writer named "Mao" wrote about Sichuan seafood: Since seafood has been changed from Sichuan cuisine, it seems to have a 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 in the cuttlefish boy, but also a little back to the sweet taste.

＞ ＞ 27. Yibin: yellow spicy ding fish hot pot

＞ ＞ ＞ yellow spicy ding on the Yangtze River, is the "Ba Shi yellow spicy ding". What do you mean by "Ba Shi"? It's Sichuanese for "too good to be true".

＞ ＞ In Yibin, the yellow chili ding is not braised or steamed, but mostly eaten in the Sichuan style, yellow chili ding fish hot pot, the meat is tender and incomparable.

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＞ ＞ 28. Changsha: dry nest with skin snake

＞ ＞ 2000 flavor shrimp in the whole Changsha city frenzy, every restaurant, stalls, all do not do flavor shrimp, and with the recent grass lobster out of gear, and its debut with the flavor of the snake on the way to take 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, silk transparent oil, along the texture of the bite, elastic snake meat in the tongue gradually into the aroma of the kind of subsequent awareness of the spicy, spicy people inhale cool air but also can not stop.

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＞ ＞ 29. Haikou: sand nest Wenchang Chicken

＞ ＞ Wenchang Chicken, known as the first of Hainan's "Four Famous Dishes", is named after Wenchang City, Hainan, weighing about 1.5 kilograms, and is traditionally eaten in a white chopped chicken, which is the best way to reflect the original flavor of the chicken's freshness and tenderness. 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 Wenchang chicken also have casserole trend.

＞ ＞30. Sanya: red curry and golden gourd Kaji duck

＞ ＞ Kaji duck, commonly known as the "duck", is the Qiong overseas Chinese imported from abroad in the early years of the good breed of ducks, the duck rearing method is particularly elaborate: first to feed the ducklings of the small freshwater fish and shrimp, or earthworms, cockroaches, about two months, the ducks feathers on the first time, then a small circle, narrowing its activities, and the first time, the ducks are raised in a small circle, and the first time, the ducks are fed with a small circle. Small circle, narrowing the scope of its activities, and rice, rice oak mixed and pinched into small clumps to fill the feed, 20 days after the duck will grow into meat. It is characterized by thick, fat duck meat, white, smooth 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.

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＞ ＞ 31. Nanchang: Quinoa Stir-Fry with Bacon

＞ ＞ The grass of Poyang Lake, the treasure of Nanchang people - that's what this dish is about. Nanchang and Jiujiang two big cities join hands to make this dish is not expensive, but it is the favorite of Jiangxi people, and they will order it to their foreign friends and those who have been away from Jiangxi for too long whenever they have a chance to eat it. Quaternary Artemisia 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, clearing heat, inducing dampness and killing worms. Quinoa take its young stems and bacon stir fry, add some chives in order to "set off" the 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 crisp enough.

＞ ＞32. Ganzhou: Gannan Fried Fish

＞ ＞＞Many people accidentally refer to Gannan Fried Fish as Gannan Fried Fish, which is a big mistake. "Fish cakes, fish dumplings and fried fish are known as the "three fishes" 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 blocks, with ginger, seasonal onions, red pepper, small wine (vinegar), soy sauce, water wine and other ingredients cooking and become. It is golden in color, tender and smooth in taste, with a slight vinegar aroma.

＞ ＞33. Pingxiang: Stir-fried Lavender with Spicy Pepper

＞ ＞＞ "Jiangxi people are not afraid of spiciness", spicy in Pingxiang. Because of its proximity to Hunan, Pingxiang people are very fierce in eating spicy food, and it is said that even steamed eggs are put with minced chili peppers. Stir-fried pork with chili is a typical spicy dish, but the spicy flavor is complemented by the lavender, which makes the lavender aroma more hearty and strong.

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

＞ ＞The 800-mile Jinggang is an ocean of bamboo, and different varieties of bamboo shoots are easy to make into dried bamboo shoots. The boiled bamboo shoots are roasted and dried over charcoal, and because they are dark brown, they are called smoked bamboo shoots. When meat is roasted with it, the meat tastes sweet and the bamboo shoots have a long flavor.

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＞ ＞ 35. Anshun: Fried Bait Cubes

＞ ＞ Bait cubes can be burned, boiled, fried, brined, steamed and deep-fried, but fried bait cubes are the most elegant bait cubes. Cut the bait into small slices, add slices of ham, pickles, green onions, leeks, pea tips and stir-fry, pour sweet and salty soy sauce, mixed with a little oil chili pepper, taste sweet and thick, salty and spicy mellow, rich in color, strong as oil paintings.

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＞ ＞ 36. Yinchuan: Snowflake Mutton

＞ ＞ Snowflake Mutton creates the most romantic and light association with mutton, which has always been known for its fishy and thick flavor. The dish is made of cooked white mutton slices, peeled and patted loose, cut into dominoes and impregnated with ingredients. 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 in the steamed lamb pieces are 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 the snowflake that is melting "snowflake lamb" that is finally accomplished. The workmanship is really some of the flavor of the Jaffa eggplant.

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＞ ＞ 37. Liuzhou: Screw Chicken

＞ ＞ The Screw Chicken was one of the 24 dishes that made it to the bottom of the Jin-style Full House. In fact, the market price of this kind of egg-laying chicken is not expensive.

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＞ ＞ 38. Luzhou: Fish Head Hot Pot

＞ ＞ ＞ Sichuan hot pot originated in the southern Sichuan town of Luzhou, at the confluence of the Yangtze River and the Tuojiang River, where the hot pot industry is booming, resulting in a number of brands of hot pot restaurants. Fish head hot pot has Yangtze River fresh fish yellow hot ding, sand pot fish, half soup fish, homemade spicy, fresh but not dry fire, the south Sichuan flavor is outstanding.

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＞ ＞ 39. Dunhuang: double towers of fish

＞ ＞ ＞ Dunhuang food style by the grassland nomadic influence, "roasted sheep" is all the city's restaurants, hotels must have a dish. But the "Anxi three" - drink lockyang wine, taste Guazhou melon, eat double tower fish, is the 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", The four major gourmet series of the "marketplace food" in the reservation menu.

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＞ ＞ 40. Quanzhou: Ginger Duck

＞ ＞ Quanzhou people have a craving for ginger duck, which is very popular in the food street of the old city. People in Quanzhou buy chicken, duck, shrimp and crab to make up for the winter, and buy ready-made ginger duck for convenience. Quanzhou ginger duck from ** and Xiamen, respectively, is a culinary masterpiece of Fujian cuisine. Ginger duck has a salty, light, spicy three flavors of production, the practice is fierce fire open, warm fire stew, tonic pot turn over three times, start the pot of oil and not greasy, unique taste, flow of fragrance and color.

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＞ ＞ 41. Pengzhou: Nine-foot Plate Duck

＞ ＞ Pengzhou's geese and ducks have exceptionally long necks, stretching all over the western part of Sichuan, and the whole plain is drooling. Pengzhou is a city in the suburbs of Chengdu that has a tradition of raising ducks, and Jiuzhi Town is Pengzhou's small poultry distribution center, where farmers load freshly slaughtered geese and ducks onto trucks and ship them to Chengdu, where Chengdu people are addicted to eating "Jiuzhi's Fresh Goose Intestine Hot Pot". The most "evergreen" is the nine feet of duck, which is already a famous Sichuan "duck" level of food.

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＞ ＞ 42. Nanyang: Zhenping Daokou Roasted Chicken

＞ ＞ If you have to choose between Nanyang's Meixi elbows, meatballs and bowls, or Baitugang spicy chicken, Nanyangites have to give up and go with 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.

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＞ ＞ 43. Shaoyang: Stir-fried Pig's Blood Meatballs

＞ ＞ Shaoyang people can do business, and it's the Shaoyang people who have made a fortune in Hunan. Baoqing pig's blood meatballs, also known as blood poi, is Shaoyang's traditional food, the main raw material is tofu, first use gauze to filter the water in the tofu, and then crush the tofu, and then fresh pork cut into meat dices 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 and other condiments, mixing well, and then 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 fire 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 them is to fry them.

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＞ ＞ 44. Xishuangbanna: Dai flavor platter

＞ ＞ 21 degrees 10 minutes to 22 degrees 40 minutes north latitude, 99 degrees 55 minutes to 101 degrees 50 minutes east longitude, Xishuangbanna is the only oasis on the earth on the desert area of the Tropic of Cancer. 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.

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＞ ＞ 45. Tianshui: Tianshui Chowder

＞ ＞ Tianshui is known as the "Little Jiangnan on the Longshang". Mr. Fan Changjiang, a newspaper man, wrote in "The Northwest Corner of China": "When people in Gansu talk about Tianshui, it is the same as when people in Jiangsu and Zhejiang talk about Suzhou and Hangzhou, that it is a place with beautiful scenery, rich products, and 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 fresh chopped pork, put salt, flour, pepper and mix well, add in the middle of the two layers of thin omelette flattened, steamed, cut into strips, then made into splints of meat. The main meat in the plate, with the ring skin strips, balls, poured with chicken broth, sprinkled with green onions, cilantro, fungus, etc., into the soup pot, the amount of soup, meat and vegetable with, drink and eat, not greasy, delicious flavor.

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＞ ＞ 46. Zhouzhuang: Wan San Hoofs

＞ ＞ Wan San Hoofs, Wan San Pork, Warmed Lotus Roots, Pickled Vegetable Amaranth, and Wild Ducks in Wan San have become the representatives of the cuisine in Zhouzhuang. Especially "Wan San Hoof" is the most popular one. It is said that Shen Wan San, a rich man in Jiangnan, "must have crispy hoofs when he has a banquet". Wansan hooves to pig legs as raw materials, with seasonings, cooked with high fire, after steaming and stewing, 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. Wan San Hoof has become the main dish of Zhouzhuang's New Year's festivals and wedding banquets, meaning reunion, while tourists carry vacuum-packed fresh Wan San Hoof.

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＞ ＞ 47. Urumqi: Hand-Caught Mutton

＞ ＞ Hand-Caught Mutton is not as delicious as we think it is because of the "hand-caught", but because of the local sheep, the local water, and the local cooking methods. The whole sheep is skinned and gutted, then cooked in a large pot with snowy water from the Tianshan Mountains. When it's 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, and you'll have a great earful!

＞ ＞48. Yili: Horse Meat

＞ ＞＞Yili horses are famous all over the world, and Yili horse meat is better than any other horse meat in the world. The meat is cooked with seasonings, then sliced into large slices and placed on a plate for immediate consumption, and the meat is flavorful, not greasy, and 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

＞ ＞＞"It's not a trip to Xinjiang until you visit Kashgar", and if you don't eat Naan Pit Meat in Kashgar, the trip will be in vain. In front of every Wei family's house, there is a pit for making naan, half underground and half on the ground. The whole sheep smeared with condiments closed in the naan pit, dark fire slow-roasted. After a certain period of time, when the naan pit is opened, the aroma is so strong that it is not an exaggeration to describe it as "ten miles".

＞ ＞50. Zhengzhou: Carp and Three Meals

＞＞ Zhengzhou also shouts to revitalize the Yu cuisine, but then laughs at itself: anything that needs to be revitalized is not far from extinction. 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 the carp to, must be raised in the pond inside two or three days, the smell of the earth to spit out the 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 fish is eaten dry, half of the fish is served in sweet and sour sauce, the head and tail are mixed with shredded radish to make soup, and the most interesting thing is to mix the sweet and sour sauce with a nest of noodles, which is similar to the noodles mixed with the vinegar fish in the West Lake in Hangzhou.

＞ ＞51. Kaifeng: Sesame Shark's Fin with Wings

＞ ＞＞When you come to Kaifeng, you have to eat authentic Yu cuisine - it's a thousand year old city! The ingredients of Yu cuisine are usually very homemade, and the beauty lies in the seasoning and the heat. Sesame wings are actually marinated chicken wings coated with egg sauce and then dipped in sesame seeds and deep-fried in oil. The fried egg sauce looks like a cicada's wing. It is rare to find such a beautiful and delicious dish in Yu cuisine.

＞ ＞52. Luoyang: Sliced Pork with Soup

＞ ＞Luoyang likes to eat water feasts, dozens of dishes, soup, water, and so on, and you will be able to eat them to your heart's content. Sliced meat in soup is an indispensable dish in the water banquet, and the best one is made by the old restaurant "Zhendian", which mainly specializes in Yu cuisine. It is made with lean meat as the main ingredient, and fungus, golden needles, big green beans and other auxiliary ingredients, which makes the sliced meat smooth and tender, and is slightly acidic and appetizing.

＞ ＞53. Anyang: Crispy Pork in Bucket Bowls

＞ ＞＞Anyang, in the Central Plains, has a mild taste, but in recent years, Sichuan, Cantonese, and Northeastern cuisines have come in one after another, and people in Anyang like to order a little bit of every kind of dish when they go to eat at a restaurant. The local traditional dish of eight bowls is still popular, especially for weddings and celebrations. In terms of current tastes, the most potential to continue to spread the bowl of crispy meat. Traditional snacks such as San Bu Bu Sticky and Noodles in Vermicelli are actually the most representative of Anyang's diet.

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＞ ＞ 54. Shijiazhuang: fried whole fish

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＞ 54. Local dishes have a catch fried whole fish quite see Shijiazhuang people of this "breadth of mind". Catch fried whole fish with a large carp, the wonderful thing is the knife. The dish takes up one-third of the table, and is delicious and atmospheric.

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＞ ＞ 55. Datong: braised dishes

＞ ＞ The people of Datong have mixed tastes and are not particular about what they eat, so they accept all kinds of dishes. The most important thing to remember is that the local chefs have been practicing their skills in the field of chowder, which is both affordable and tasty. The braised dish is a bit of a northeastern flavor, potatoes, cabbage, vermicelli, pork stewed in one pot, big fish, prawns are not stingy pot, warm stomach.

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＞ ＞ 56. Qinhuangdao: Steamed Seafood

＞ ＞ When you go to Qinhuangdao, it is natural to eat a lot of seafood, and the locals like to steam the seafood, no matter whether it is a crab, shrimp, or clams, put on the water, steamed, and then dipped into the ginger and vinegar sauce when eating, the freshness! Eat seafood is seasonal, crab two seasons a year, the end of April to start eating pi pi shrimp, of course, can also be regardless of the season, eat farmed, in the eyes of the people of Qinhuangdao, that is not called seafood. In recent years, barbecue seafood began to popularize, there is a small fish called Qingpizi, slender, spine there a little green, can not be fried to eat, can only be grilled to eat, have a taste and special cheap, in season when 5 yuan can buy two pounds, two and a half pounds.

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＞ ＞ 57. Taiyuan: Pork in Oil

＞ ＞ The restaurants in Taiyuan are dominated by Cantonese, Sichuan, Beijing, and Shandong cuisines, and the local cuisine seems to be a bit of a noodle snack. Pork in oil is also a bit of a noodle snack, but it's really a popular local traditional dish. Selection of top quality meat, cut into thin slices, outside a thin layer of egg dipped into the gravy, blanch in the oil, fish out, stir-fried, any restaurant will do, do out of the flavor is not very different. Although the name is suspicious, the flavor is fragrant and not greasy, worth a try.

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＞ ＞ 58. Nanjing: Stir-fried Dried Artemisia

＞ ＞ Salt-water duck is still an indispensable dish for Nanjing guests, but every time I have to apologize for adding that the duck is getting fatter and fatter now. The foreigners come to Nanjing, the famous to eat is the artemisia fried dried, Nanjing people also to "artemisia only in Nanjing" and self-proclaimed. In fact, the production of artemisia more places to go, but no Nanjing people treat that fine vegetarian dishes. Nanjing people eat artemisia, a catty to pinch off 8 two, a single remaining section of clean, green and crunchy artemisia rod child tip. Frying dried incense is also "vegetarian" fried, in addition to a little oil, salt, almost no other condiments, to be the tip of the artemisia stalks and dried incense mixed with the natural fragrance, eaten after the lips and cheeks extraordinarily refreshing.

＞ ＞59. Suzhou: roasted crucian carp with scallions

＞＞ ＞Suzhou people love to eat fish, but they are picky about what they eat. Some people don't eat carp, some people don't eat bighead carp, but crucian carp is the only thing I've never heard of anyone avoiding - Suzhou kids learn to say "freshly caught". This phrase is accurate when eating crucian carp. This dish of crucian carp grilled with scallions highlights the freshness of the carp. On the back of the crucian carp, which is dripping with red sauce, are half-inch-long crispy green onions. I don't know why it's called "grilled scallions," but it's always the first place people go to eat.

＞ > >60. Wuxi: Meat Bones

＞ >>Wuxi's chicken is no longer eaten, but meat bones are very popular. Wuxi people love sweet and sour food, and the flavor of meat bones is reminiscent of sweet and sour pork, but the meat on top of the bones is looser, thicker, and more moderately sweet and sour, and even the bones are so crispy that you can bite into them. Years ago, meat bones were vacuum-packed, and it was common to see people at the train station carrying eight or ten boxes of them to their cars.

＞ ＞61. Yangzhou: Stewed Lion's Head with Crabmeat

＞ ＞＞Yangzhou people have an undeniable preference for their own family's dishes and flavors. When Cantonese cuisine was popular, Yangzhou people also had morning tea, but from the snacks to the way they ate it, it was all authentic Weiyang style, adding the comment, "We have had morning tea in Yangzhou for a long time." Stewed crabmeat lion's head is also said to be nearly 1,000 years old, and is still a favorite. The so-called "lion's head" is a large meatball in Yangzhou dialect, or a large meatball in Mandarin, but inside the meat there is also crab meat, crab roe, and seasonings, and underneath it, there is a pad of green cabbage, which is then stewed in a cage. In the words of Yangzhou people, "the pork is fat and tender, the crabmeat is fresh and fragrant, and the vegetable heart is crispy, you have to use a spoon to scoop and eat it, and after eating it, the fragrance fills the mouth and leaves a fragrance on the teeth, which makes people can't forget it for a long time."

＞ ＞62. Nantong: the world's first fresh

＞ ＞＞Wherever there is a sea, clams are usually served on the table, but only the adults and children in Nantong dare to say that what they have in their bowls is "the world's first fresh". When the cauliflower is yellow, it is the carnival for Nantong people to step on clams. Bare feet on the beach step, the clam can not hold his breath exposed head, brought home to raise two days, or boiled or burned, strange and fresh. Nantong clams are clams, unique to this area of the beach, one can weigh more than half a kilogram, nowadays few clams on the market. Often fishermen are harvesting, vendors have come to the beach and you negotiate the price, and in the distance on the high seas, Japan, South Korea's ship has long been parked there, waiting for the vendors' boat delivery. Want to eat? The only way to do that is to step on it yourself.

＞ ＞63. Xuzhou: sha soup

＞ ＞＞ Xuzhou cuisine is characterized by its dark, sticky, and spicy nature, because it loves to put soy sauce on it, use starch, and show that it is spicy. There is a soup made of wheat seeds, shredded chicken, shredded seaweed and shredded bamboo shoots, which is so flavorful that it makes people eat two bowls in a row. But still a variety of ingredients are mixed together, so that the soup has become a veritable porridge. sha soup, in fact, is a question - "What soup?" Because of the Chinese food is not good, so far can not walk out of Xuzhou.

＞ ＞64. Gaoyou: Crispy Duck

＞ ＞＞Gaoyou salted duck eggs have become a year-end benefit distributed throughout the country, so you can guess how many millions of ducks there are in Gaoyou, and then you can guess how many ducks are in Gaoyou, and then you can guess how many duck feasts Gaoyou people are proud of.