What snacks are available in various parts of China?

Comprehensive list of special snacks from various places

1. Taipei: Yuanyang Hot Pot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed the hot pot ingredients back when he left More fun.

The most important thing about hot pot is the soup base. There are as many kinds of soup bases as there are restaurants, but no one knows the ingredients and preparation methods of the soup base.

Just like Sichuan cuisine, the spiciness of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, you can choose.

Different from other hot pots, the indispensable ingredients are duck blood, as well as tofu, tripe, beef, chicken, etc. Price

Price varies from person to person, equivalent to RMB 100 to thousands of yuan.

2. Kaohsiung: Oyster Omelette

Oysters are a specialty of Kaohsiung and are a type of shellfish. First stir the oysters with string flour, then beat the eggs and fry them.

Let the eggs wrap the oysters, like an egg pancake.

3. Tainan: Fried eel

Tainan specialty. The condiments include sugar, salt, and Nine Kings. Although it is stir-fried, the fish can still remain delicious and has a slight sweetness.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. It is usually marinated in a secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, with a slightly sweet taste that Cantonese people love. Shenjing Yaki

Goose and Huatian Squab are among the "time-honored brands". Cantonese people will bring suckling pigs with them when offering incense and worshiping gods during festivals and festivals. During the opening scene of the movie (video), they also like to cut suckling pigs to bring good luck. The braised dishes are relatively light, such as braised goose webs (wings), braised duck kidneys, etc.

5. Harbin: Demoli stewed live fish

There is a small village called Demoli on the side of the road in the suburbs of Harbin. The villagers opened a snack on the roadside. Shop sign

Passers waiting to stop for a meal on the road. Stewing tofu, wide vermicelli noodles and carp fished from the Wusuli River together is an old way for fellow villagers to have a warm meal. Later, the cooking method spread like wildfire and spread throughout the streets and alleys of the city. Harbin people

said: If friends from other places don’t like to eat Western food and Northeastern cuisine, let’s eat molly stewed live fish.

6. Dalian: Salted Fish Pancakes

Salted Fish Pancakes flowed from local rural areas into the city, and are now available in all small restaurants and big hotels. The fish is the sea fish of autumn. There are stick fish and yellow flowers. They are palm-long. They are salted with ginger and green onion. After salting, they are fried until brown. The pancakes are made from aged corn flour and mixed with bean flour and white flour. Boil the water in the big pot and stick the pancakes around the pot. Do you want to eat? Wait until it’s cooked!

7. Meizhou: Hakka Stuffed Tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "migrated their clothes and clothes south" here, which not only brought a lot of people reading

The high-quality custom has also formed its own food culture, Hakka cuisine. Fry the matchbox-sized tofu into golden brown, "stuff" the stuffing made of pork and fish into it, add chopped green onion and sesame oil, put it in a clay pot with chicken soup and simmer until the aroma is everywhere

Overflow. I think the Hakka people who came to Meizhou had no wheat to make dumplings, so they created such a delicious dish.

8. Qiqihar: Pig-killing vegetables

It’s Chinese New Year. A family in the village killed a pig. The waist and legs are all good. What’s wrong with the remaining fat meat? Eat

? This is the butcher dish: blood sausage made from home-pickled sauerkraut and fattened meat ingredients. If you want the fat meat to be delicious and not greasy, you need to cut it into slices, boil it in a pot with oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire on the stove reflects the mother's face, and the stew with ginger and garlic in the pot cooks gurglingly. When this pig-killing dish spread to the city, the restaurants in the city added more processes and used up enough ingredients.

9. Zhanjiang: Local Chicken

Zhanjiang was formerly known as "Guangzhou Bay". It is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the most exquisite Cantonese and Western dishes

Refined coarse ingredients, original flavor.

Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens raised in Xinyi County, Zhanjiang

on rice and grass. It is a hen that grows slowly or lays the first clutch of eggs. Such chicken is fibrous.

Solid and easy to accumulate nutrients. The cooked chicken is golden and shiny on the outside, the skin is crisp and the meat is smooth, and the aroma is rich. Add a dish of sesame oil

Garlic sauce for dipping, it is very "flavorful"!

10. Yan'an: Mutton soup

There are many delicious things in Yan'an: potato paste, sweet spring tofu and long pancakes. The most important thing to try is the mutton soup. Lamb

A soup made with mutton, mutton offal and seasonings. The ingredients and preparation are very simple. Fellow villagers wearing mutton towels squatted together, holding steaming mutton soup in their hands. In Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.

11. Xi'an: Donkey meat in cold sauce

Donkey meat has the functions of replenishing qi and blood and benefiting the internal organs. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the nationally famous "Guanzhong Donkey".

Fengxiang cured donkey meat has been available since the Xianfeng period of the Qing Dynasty. In ancient times, donkey meat was only eaten raw and cooked.

Now there are donkey meat soup pots and donkey meat stir-fries, and Sichuan cuisine and medicinal diet methods have been added. , the meat is delicious and fresh.

12. Xiangtan: Maojia Braised Pork

Maojia cuisine is famous for its hometown of Chairman Mao, and Chairman Maojia Braised Pork was full of praise. The authentic Maojia Restaurant is located in Xiangtan

Shaoshan Chong. The braised pork here is pork belly. The five-layered belly pork is steamed and then fried with rock sugar, star anise and cinnamon

Put the tempeh ingredients into the pot. The method is very particular and complicated. The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and is very fragrant and delicious.

13. Guangzhou: Laohuo Soup

Soup making is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn’t like to drink soup. Whether it’s made at home or sold in restaurants, Guangzhou’s Laohuo Jingtang has one purpose – to nourish! In summer, stew pork ribs with winter melon and add lentils;

Adzuki beans reduce heat; in winter, stew chicken with American ginseng to dispel cold. If you have just arrived in Guangzhou, the taxi driver will tell you:

The water here is very hot, acne will appear on your face, and you need to drink soup and herbal tea...

14. Shunde: Chrysanthemum Yusheng

Shunde has been a prosperous place since ancient times. After working, the locals like to use local products to cook carefully, evaluate each other, and integrate the kitchen

His skills are so high that his chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde, cook in Fengcheng". Shunde

The dishes are characterized by being clear, fresh, refreshing, tender and smooth. In addition to the famous fried milk and big eel with parietal bone, the chrysanthemum fish slices are also the most representative style. There are also double-skinned milk from Daliang Town, Shunde, and fish cakes from Chencun...

15. Yanji: Dog Meat Hot Pot

When you arrive in Yanbian Korean Autonomous Prefecture, you can’t eat dog meat. Like other places in the country, eating hot pot is also popular here

Korean dog meat hot pot. The special pot bottom is stewed with dog meat and dog ribs. Besides being fresh, it is also spicy. Maybe

Yanji is too cold, so the dog meat needs to be supplemented with chili. Eat it all year round, best in summer to cure colds!

16. Changchun: Three delicacies from the ground

There has always been a folk custom in our country to taste the three delicacies from the ground, three delicacies from the trees, and three delicacies from the water on the day of the Beginning of Summer. Speaking of the three delicacies here, they refer to the fresh seasonal vegetables: amaranth, wheat and broad beans (or garlic sprouts), which are fresh and tender when fried together. By Changchun

Three fresh local delicacies have become a famous local dish. Nowadays, potatoes, eggplants and peppers are also stir-fried together. This is an authentic Northeastern dish

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17. Jiamusi: Stewed Vermicelli with Pickled Cabbage and Pork

Northeastern people love to eat stewed dishes, and there are many different ways to eat them, such as goose stewed with potatoes, chicken stewed with mushrooms, and pork and pickled cabbage stewed vermicelli.

Tiaozi, as the name suggests, are all local dishes eaten in the cold weather during the twelfth lunar month.

Pickled Northeast Chinese cabbage

The sauerkraut is cut into matchstick-thick shreds, with white leaves and green leaves, and will not become mushy after being cooked for a long time. The local potato flour is easy to cook and endures cooking. When it comes out of the pot, it is bright yellow and white and looks like a spring willow hanging upside down when picked up with chopsticks. Use the old soup used to cook the meat and bones when butchering the pig, add the stir-fried pork belly

The pork and pickled cabbage vermicelli slivers are stewed over a slow fire, and the delicious aroma wraps around the roof!

18. Shenyang: Sichuan Hot Pot

Just like in other cities, Sichuan hot pot is as popular in the streets and alleys of Shenyang. The spicy taste of Sichuan hot pot is not only similar to the strong and rough taste of Northeastern cuisine, but also matches the temperament and taste of Shenyang people. When it comes to spicy food

Northeasterners are also the best. In fact, it was only when they arrived in Shenyang that the owners of Sichuan hot pot restaurants felt that they had found the right place. The enthusiasm of Shenyang people simply impressed them. Treat this place as your second home.

19. Hohhot: Mongolian Barbecue

The authentic flavor of the horseback people is grilled. After you have entered the yurt, drank milk tea, and received the hada from the hospitable herdsman with both hands! When you gather around the blazing campfire and enjoy the aroma of barbecue brought by the gentle breeze from the grassland, you will definitely think of "the wind blows and you see cattle and sheep under the grass."

20. Beijing: Boiled Fish

"Spicy and spicy" was originally a famous dish in Chongqing, but now it has become extremely popular in the capital. Indirectly reflects

the re-emergence of Sichuan cuisine in Beijing and the decline of home-cooked cuisine in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it slightly with salt, and then boil it in boiling water. The real taste depends on the quality of pepper and chili raw materials and the level of cooking red oil.

Good Luck 2005-11-11 09:46

21. Jilin: Dog Meat Soup

In the Korean restaurants in Jilin, all the dog meat soup is The fresh meat of the day is stewed once a day, there is no old soup. The dog meat soup produced after doing this is called clear soup. If you want to eat dog meat, there are many options such as dog meat stewed with tofu, dog meat dried cabbage, and dog meat hot pot. No matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. This bowl of soup enters your mouth and aftertaste, you feel that your nose is full of aroma

This dog meat will be delicious The more you eat, the more delicious it becomes.

22. Shenzhen: Chongqing Old Hot Pot

Shenzhen seems to be an easy city to visit, and any style of food can find a place, of course now

The most The hot one is hot pot. A website called Shenzhen Yi has launched a special food topic on "hot pot". Chongqing hot pot, (Huoji

Ba) hot pot, original ancient hot pot, Chaotai hot pot, fat beef hot pot, Hui style hot pot, "Tan Yutou" hot pot,

Japanese hot pot...what a hot pot competition! Chongqing hot pot is mainly spicy, salty, sour and spicy, and can be divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is famous for its exquisite soup preparation, with various raw materials, meat and vegetables, wide adaptability, unique style, and lively scenes, so it is the most popular in Pengcheng.

23. Zhuhai: Yellow Bone Fish

The yellow spicy diced fish eaten by Sichuan people is called yellow bone fish by southerners. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants.

It doesn’t have its own cuisine, so it has to eat everywhere. This popular yellow-bone fish is produced by Hunan cuisine.

24. Xiamen: Boiled Live Fish

The popularity of this dish in recent years at least shows that Xiamen people who have always been very picky and even stubborn in their appetites recognize Sichuan cuisine.

Many people attribute this to the large-scale arrival of foreign dishes in Xiamen due to the rapid increase in the city's immigrant population. In 2000 alone, nearly 30 new high-end Sichuan restaurants opened in Xiamen, a small town with a population of only 600,000.

But the taste of boiled live fish is really good. Although the ingredients are simple and popular (grass carp), and the cooking method is not necessarily unique (boiled), it is spicy

and The wonderful combination of freshness not only satisfies Xiamen people's long-lasting taste for fish and seafood, but is also an extension of their traditional "shacha love

knot" in the entire popular trend of Sichuan cuisine.

25. Longyan: Drunken River Chicken

This can be regarded as a classic Hakka dish. In the past few years, it has been popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou

etc.) is popular, but in Longyan, even though Sichuan and Hunan cuisine have swept the country, this drunken river chicken dish can still be said to be

enduring. The Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said to have three yellows (beak, feet, and hair), three blacks

(two wings, inner side, and tail end) and three forks (top of crown and two claws). ), but the most amazing thing about this dish is the wine. Only by cooking it with Hakka wine can you get the delicious taste of fresh, tender and fragrant chicken.

26. Chengdu: Cuttlefish with Pickled Peppers

An author named "Mao Le" wrote about Sichuan seafood like this: Since seafood turned its back on Sichuan cuisine, it seems like

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It has a second spring! One of the ironclad examples is cuttlefish with pickled pepper. This dish relies entirely on Sichuan’s pickled sea peppers (bullet peppers).

Choose sea peppers that are bright red in color, large and fleshy, and soaked just right. The finished dish is clearly red and white, which is pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.

27. Yibin: Spicy Yellow Spicy Ding Fish Hot Pot

The yellow spicy ding fish on the edge of the Yangtze River is "Bashi Huang Spicy Ding Fish". What is "Bashi"? This is Sichuan dialect, which means it can't be any better. The yellow spicy diced fish made in Yibin is not braised or steamed, but is mostly eaten in Sichuan cuisine. The yellow spicy diced fish is hotpot

The meat is extremely fresh and tender.

28. Changsha: Dry-nest skinned snake

In 2000, flavored shrimps became a craze throughout Changsha City. Every restaurant and food stall sold flavored shrimps. With the recent trend, When Dragon

Shrimp was out of season, Snake, which debuted with it, took advantage of the situation. The flavored snake is similar to the flavored shrimp.

The snake is chopped into strips and stewed with Hunan's specialty hot sauce, aniseed, bay leaves, green and red peppers, onion, ginger and MSG. After frying over high fire, simmer over low heat until thoroughly flavored. After being drenched with juice and placed on the plate, the fat snake sections have been soaked until they are all red and shiny. The snake meat is firm, with a transparent oily sheen. When you bite it along the texture, it is full of elasticity. The snake meat gradually turns into aroma

on the tongue, and the spicy taste that is felt afterwards makes people take a sharp breath but can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of Hainan's "Four Famous Dishes", is named after it is produced in Wenchang City, Hainan, and weighs about 1.5 kilograms.

On the right, the traditional way of eating is to chop it white, which best reflects the delicious and tender original flavor of Wenchang chicken. It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice". Hainanese people call it "eating chicken rice", which includes white chopped chicken. Under the influence of the craze for casseroles across the country, Hainan's Wenchang chicken is also becoming a casserole.

30. Sanya: Red Curry Pumpkin and Jiaji Duck

Jiaji Duck, commonly known as "Muscovy Duck", is a fine breed duck introduced from abroad by overseas Chinese in Qiong in the early years. The method of raising ducks is Special attention:

First, feed the ducklings small freshwater fish, shrimps, earthworms, and cockroaches. After about two months, when the ducklings' feathers first grow, feed them

in small circles. They are kept in captivity, their range of activities is narrowed, and they are fed with rice and rice oak mixed into small pellets. After 20 days, they will grow into meat

ducks. Its characteristics are that the duck meat is plump, the skin is white, smooth and crispy, and there is a thin layer of fat sandwiched between the skin and meat, making it especially delicious. Adding red curry

and pumpkin makes it even more lively and fragrant.

31. Nanchang: Stir-fried bacon with Artemisia arborescens

The grass from Poyang Lake is the treasure of Nanchang people - this is the dish I’m talking about.

This dish jointly produced by the two major cities of Nanchang and Jiujiang

Although it is not expensive, it is a favorite of Jiangxi people. Whenever there is an opportunity, it is ordered to friends from other places and people who have been away from Jiangxi for too long.

Artemisia truncatula is a unique aquatic plant in the Poyang Lake area. Traditional Chinese medicine believes that it is sweet in taste, neutral in nature, slightly toxic, and can clear away heat, diuresis and kill

insects. Stir-fry the tender stems of Artemisia arborescens with bacon, and add some leeks to "bring out" the "original fragrance" of Artemisia arborescens. The ending is that the bacon is salty and fragrant and soft, and the artemisia is crisp, tender and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia arborescens is stir-fried, and the land Artemisia arborescens is not crispy 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 collectively called the "three fish" of Ganzhou. Gannan fried fish is a local flavor dish pioneered by Chef Ling in the Ming Dynasty, and it is still popular today. It got its name because it is fried fish with small wine (Ganzhou customarily calls vinegar small wine). The stir-fried fish uses fresh grass carp, removes the head and tail, cuts it into chunks, and cooks it with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients.

Golden in color, fresh and tender in taste, with a slight vinegary aroma.

33. Pingxiang: Stir-fried bacon with spicy pepper

“Jiangxi people are not afraid of spicy food”, and Pingxiang is spicy. Because of its proximity to Hunan, Pingxiang people are very fond of spicy food.

It is said that even steamed eggs must be topped with chili pepper. Stir-fried smoked meat with spicy pepper is a typical spicy dish, but the spiciness is supplied to the smoked meat, making the aroma of smoked meat more hearty and intense.

34. Ji'an: Jinggangshan Smoked Bamboo Shoots and Roast Pork

Babaili Jinggang is a sea of ​​bamboo, and different varieties of bamboo shoots can easily be made into dried bamboo shoots. The cooked bamboo shoots are roasted and dried over charcoal fire.

Because they are dark brown, they are called black smoked bamboo shoots. With its roasted meat, the meat tastes sweet and the bamboo shoots taste lingering.

35. Anshun: Stir-fried bait cubes

Bait cubes can be roasted, boiled, stir-fried, braised, steamed or fried. Stir-fried bait cubes bring out the best of the bait cubes. Cut the bait into thin slices

add ham slices, pickled vegetables, green onions, leeks, and pea tips and stir-fry, pour in sweet and salty soy sauce, and mix with a little spicy oil

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Pepper tastes sweet and rich, salty and spicy, rich in color and as strong as an oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake Mutton creates the most romantic and light association with mutton, which is always known for its strong fishy smell. This dish uses cooked white mutton slices, peeled and fluffed, cut into domino pieces and marinated evenly with seasonings. Then use fresh milk and egg whites to mix in the fine paste of chicken and mandarin fish. Steam it in a small steamer and sprinkle it with lily powder. The complicated process is far from over, and it will be whipped into foam.

The egg whites are spooned on the steamed mutton pieces, which is the origin of the snowflake-like icing and jade. Sit on a spoon and heat it up, then add ingredients layer by layer, thicken the sauce

and finally pour in chicken (duck) oil. The shape is bright, the mouth is soft and tender, and the "snowflake mutton" melts like snowflakes

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This is finally done. The exquisite workmanship really has the flavor of Jia's eggplant.

37. Liuzhou: Screw Chicken

It can fit into the 24 seats of the Jin-style Manchu-Han banquet and become one of the 24 dishes on the banquet. Screw chicken is indeed extraordinary

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. In fact, the market price of this kind of laying hens is not expensive.

38. Luzhou: Fish Head Hot Pot

Sichuan hot pot originated from Luzhou, an important town in southern Sichuan at the intersection of the Yangtze River and Tuojiang River. The hot pot industry here is booming and has created many

Multi-brand hotpot restaurants. The fish head hotpot includes Yangtze River fresh fish with spicy dices, casserole fish, and half-soup fish. It is home-style spicy, delicious but not overheated, and has a prominent southern Sichuan flavor.

Dish. But the "three wonders of Anxi" - drinking Cynomorium cynomorium wine, tasting Guazhou melons, and eating Twin Towers fish are the origins of Anxi and Dunhuang food culture

.

Cynomorium wine uses medicine to strengthen essence and strengthen yang. Guazhou (ie Dunhuang) produces honeydew melons with a history of more than 3,000 years. King Zhou Mu hosted a banquet

The Queen Mother of the West and the princes had Guazhou honeydew melons; the freshwater fish from the Twin Towers had tender and delicious meat, which represented today's Dunhuang's "heroic style of the Han Dynasty",

"the atmosphere of the prosperous Tang Dynasty", and " It is a reserved menu among the four major food series of "Dunhuang New Scenery" and "Business Food".

40. Quanzhou: Ginger Duck

Quanzhou people are greedy, and the famous ginger duck is very popular in the food street of the ancient city. People in Quanzhou buy chickens, ducks, shrimps and crabs to "make up for the winter", and for convenience they buy ready-made ginger ducks. Quanzhou's ginger duck comes from Taiwan and Xiamen respectively, and is a unique feature of Fujian cuisine. Ginger Mother

Duck is made in three flavors: salty, light and spicy. The method is to boil it over high heat, simmer over warm heat, add tonics and turn the pot three times, and the oil will not be greasy

, unique taste, fragrant and colorful.

Good Luck 2005-11-11 09:47

41. Pengzhou: Nine-foot Salted Duck

The geese and ducks in Pengzhou have extremely long necks, stretching all over In western Sichuan, the entire plain is drooling. Pengzhou is a city in the suburbs of Chengdu that has a tradition of

raising ducks. Jiuchi Town is Pengzhou's small poultry distribution center. Farmers load freshly slaughtered geese and ducks into their cars.

Shipped to Chengdu, Chengdu people are addicted to eating "Nine Feet Fresh Goose Intestine Hot Pot". The most "evergreen" is the nine-foot salted duck, which is already a famous "duck" delicacy in Sichuan.

I still chose Daokou roast chicken. Have you ever eaten roast chicken where the bones and meat separated from the whole chicken? The secret recipe for roast chicken that came from the imperial kitchen of the Qing Palace made the Daokou roast chicken with a reputation of three hundred years.

43. Shaoyang: Stir-fried pig blood meatballs

Shaoyang people know how to do business, and those who make a lot of money in Hunan are Shaoyang people. Baoqing pig blood balls, also known as blood cake, is a traditional food of Shaoyang

The main raw material is tofu. First, use gauze to drain the water from the tofu, then crush the tofu, and

Cut fresh pork into cubes or strips, mix with appropriate amount of pig blood, salt, chili powder, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other seasonings, After stirring well, make oval-shaped balls about the size of steamed buns, dry them in the sun for a few days, and then hang them on the firewood stove to let the fireworks dry. The longer the smoking time, the stronger the wax flavor will be. . There is also an iron frame, and under the frame

Use a stove to burn sawdust, chaff, chaff or charcoal for smoking. This smoking method pays special attention to the heat, and it cannot be too fast or too fierce.

Otherwise it tastes bad. The meatballs can be eaten after being smoked and dried. But the most popular way to eat it is stir-fried.

The only oasis in the desert. After grilled fish with taro and grass, bamboo rice, fried moss, and fried beef skin, the most delicious thing you should

probably be this Dai-flavored platter.

45. Tianshui: Tianshui Chowder

Tianshui is known as "Longshang Xiaojiangnan". Journalist Mr. Fan Changjiang wrote in "Northwest Corner of China": "People in Gansu talk about Tianshui just like people in Jiangsu and Zhejiang talk about Suzhou and Hangzhou. They think it is a place with beautiful scenery, rich products and beautiful people."

In addition to snacks such as Tianshui Guagua, Tianshui slurry, Tianshui lard box, Qin'an Mafu buns, Qin'an belly soup and other snacks, there is also the more popular Tianshui chowder.

Mix egg whites and egg yolks together and spread into pancakes. Chop the fresh pork belly into pieces, add salt, flour, and Sichuan peppercorns, mix well, add it between two layers of thin egg cakes, flatten them, steam them in a basket, and cut them into strips to make plywood. Meat. Mainly plywood

meat, with cracked skin strips and meatballs, pour chicken soup, sprinkle with chopped green onion, coriander, fungus, etc., put it into a soup basin, enough soup

for more, A combination of meat and vegetables, drink and eat at the same time, not greasy, not greasy, and delicious.

46. Zhouzhuang: Wansan hooves

Wansan hooves, Wansan meat, cooked lotus root, pickled amaranth, Wansan wild duck, etc. have become representatives of Zhouzhuang cuisine. Especially "Wan San Hoo" is the most popular. According to legend, Shen Wansan, a wealthy man in the south of the Yangtze River, "has a banquet at home, and there must be crisp hooves." Wansanti uses pig legs as raw material, served with seasonings, cooked over high fire, and steamed and stewed. The skin is moist and the meat is crispy. The soup is red in color, fat but not greasy, moderately salty and sweet, and the meat is crispy

It is rotten and melts in your mouth. The way to eat it is even more special. From the two long bones that run through the entire pig's hoof, a thin bone is gently pulled out

and the hoof shape does not move at all. Using the bones as knives, the hoofs were smoothly cut open, allowing people to divide and eat them. Wan San Ho has

become the main dish for Zhouzhuang people during festivals and wedding banquets, which means reunion. Tourists carry vacuum-packed fresh Wan San Ho

while walking around.

47. Urumqi: Hand-caught mutton

The deliciousness of hand-caught mutton is not because of "catch it with hands" as we imagine, but because of the local Xinjiang region

Sheep, local water and local cooking methods. Peel the whole sheep and remove the internal organs, put it in a large pot and boil it in Tianshan snow water

. When it's time to cook, grab a large amount of salt and sprinkle it into the pot, or dip the lamb directly in the salt and enjoy!

48. Ili: horse meat

Ili horses are famous all over the world, and Yili horse meat is indisputably better than horse meat in the world. After the horse meat is cooked with seasonings, cut it with a large blade

and put it on the plate. It can be eaten immediately. The meat is fragrant but not greasy, and it is durable and chewy. However, horse meat is still an "expensive" food after all. Even in Ili, eating horse meat can only be an occasional "big meal".

49. Kashgar: Nang pit meat

"You don’t have a trip to Xinjiang until you arrive in Kashgar." If you don’t eat Nang pit meat in Kashgar, it will be a wasted trip. Every Uighur home has a pit for making naan, half underground and half above ground. The whole lamb smeared with condiments is sealed in the naan pit

and roasted slowly over a dark fire. After baking for a certain period of time, open the naan pit and the aroma will overflow. It is not an exaggeration to describe it as "ten miles away".

50. Zhengzhou: Eat carp three times

Zhengzhou also calls for revitalizing Henan cuisine, but it laughs at itself: anything that needs revitalization is not far from destruction. Carp three

Eating is a famous dish in Zhengzhou. In the past, carp was called Yellow River carp. When a restaurant bought carp, it had to be raised in a clear pond for two or three days.

Spit out the earthy smell before taking it out and adding it to the pot. Nowadays, this kind of attention is a bit luxurious, but one fish and three meals are still very satisfying. Half is eaten dry, half is sweet and sour tiles, and the head and tail are mixed with shredded radish to make soup. The most interesting thing is to mix the sweet and sour sauce with a nest of noodles and eat it, which is similar to Hangzhou West Lake Vinegar Fish Noodles. Different approaches but similar results.

51. Kaifeng: Sesame Wings

When you go to Kaifeng, you have to eat authentic Henan cuisine - this is Kaifeng Prefecture for thousands of years! The ingredients used in Henan cuisine are generally home-cooked.

The best part is the seasoning and heat. Sesame wings are actually marinated chicken wings wrapped in egg sauce, dipped in sesame seeds, and fried in oil. Fried eggs

The juice is as cool as cicada wings. Such beautiful and delicious dishes are rare in Henan cuisine.

52. Luoyang: Pork Slices in Soup

Luoyang likes to eat water banquets, with dozens of dishes, the soup is watery, and the food is very satisfying. Sliced ​​pork in soup is an indispensable famous dish

in the water banquet, and it is best made by the old restaurant "Zhen Difeng" which specializes in Henan cuisine. It uses lean meat as the main ingredient and is wood

It is carefully made with auxiliary ingredients such as ear, daylily, and big mung bean. The meat slices are smooth and tender, with a slightly sour taste.

53. Anyang: Bowl of Crispy Pork

Anyang in the Central Plains has a bland taste, but in recent years Sichuan, Cantonese, and Northeastern cuisine have entered the market one after another, and you can eat in restaurants.

Anyang people like to order a little bit of various dishes. The local traditional dish of eight bowls is still popular, especially for weddings and weddings.

In terms of current tastes, Kouwan Crispy Pork has the greatest potential to continue to spread.

The three traditional snacks, non-stick and powder noodles, actually best represent the characteristics of Anyang’s cuisine.

54. Shijiazhuang: Catch and stir-fry whole fish

From the perspective of traditional cuisine, Shijiazhuang is too young, too young to have its own characteristics. The so-called Shijiazhuang cuisine,

In fact, it absorbs the characteristics of cuisines from Beijing, Shandong and other places and then innovates them. Among the local dishes, there is a dish called fried whole fish.

The people of Shijiazhuang are so "brainy". The whole fish is caught and fried using large carps, and the highlight is the skill of the knife. Once the dish is served, it takes up one-third of the tabletop. It is delicious and atmospheric.

55. Datong: Braised Dishes

Datong people have mixed tastes and are not particular about it. They accept all kinds of cuisines as ordered. The shrimps and braised soft-shelled turtles are all top-notch. The affordable and delicious stews are actually cooked to perfection by local chefs. The stew has a taste of Northeastern cuisine. Beans, cabbage, vermicelli and pork are stewed in one pot. Big fish and prawns are also included in the pot to warm the stomach.

56. Qinhuangdao: Steamed Seafood

When you go to Qinhuangdao, it is natural to eat a lot of seafood. The locals like steamed seafood, whether it is crabs, shrimps or clams, put it on

Water, steam it, dip it in ginger vinegar sauce when eating, it’s so fresh! There are seasons for eating seafood. Crabs are available twice a year. At the end of April, you can start eating shrimps. Of course, you can also eat farmed ones regardless of the season. In the eyes of Qinhuangdao people, they are not called seafood. In recent years

BBQ seafood has become popular. There is a kind of small miscellaneous fish called Qingpizi, which is slender and has a little green on the back. It cannot be eaten fried.

It can only be eaten grilled. It tastes great and is very cheap. When in season, you can buy two or two and a half catties for 5 yuan.

Eat. Guoyourou is also a bit like a snack, but it is a popular traditional local dish.

Choose fine meat, cut it into thin slices, dip the outside in a thin layer of egg gravy, simmer it in oil, take it out, and stir-fry

Anytime. Every restaurant can make it, and the taste is almost the same. Although the name is suspicious, the taste is fragrant but not greasy, so it is worth a try.

58. Nanjing: Stir-fried Dried Reed Artemisia

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but they always have to add apologetically: now

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The duck is getting fatter and fatter. When outsiders come to Nanjing, they are attracted to eat the fried and fragrant reedgrass. Nanjing residents also think that "tungwort is only found in Nanjing". In fact, there are many places that produce Artemisia truncatula, but none of them are as sophisticated as Nanjing people in treating vegetarian dishes.

When Nanjing people eat wormwood, they will pinch off 8 taels per pound, leaving only a clean, green and crisp tip of the wormwood stalk. Stir-fried fragrant

Dry is also a "vegetarian" stir-fry. Apart from a little oil and salt, almost no other condiments are added. What is required is a mixture of the tips of artemisia stalks and dried fragrant

The natural fragrance makes your lips and cheeks feel extra refreshed after eating.

Some people have taboos - Suzhou children must have learned to say the phrase "Xian De Lai" when eating crucian carp. Grilled crucian carp with green onions

What stands out is the deliciousness of crucian carp. On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed.

Although I don’t understand why this is called “grilled onions,” this is always the first place where people eat chopsticks.

60. Wuxi: Meat and Bones

No one eats Wuxi Beggar’s Chicken now, and the meat and bones are very popular. Wuxi people like to eat sour and sweet things, meat

The taste of the bones will remind people of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sour and sweet, even with the bones

They are all so crispy that you can bite into them.

Meat bones were vacuum-packed several years ago, and it was common for people to carry eight or ten boxes of them to the train at the train station.

61. Yangzhou: Braised crab meat and lion head

Yangzhou people have unchangeable preferences for their own dishes and tastes. When Cantonese cuisine became popular, people in Yangzhou also ate breakfast

But from the snacks to the way of eating, it was all authentic Weiyang style. While eating, he added a comment: "We in Yangzhou have had morning tea for a long time

"Stewed crab meat and lion's head is said to have a history of nearly a thousand years, and I still never get tired of it. The so-called "lion head",

in Yangzhou dialect, means big meatballs, and in Mandarin, it means big meatballs, but the meat also contains crab meat, crab roe, and seasonings, and underneath

it is topped with green cabbage hearts. , stewed in a cage. In the words of Yangzhou people: "The pork is fat and tender, the crab meat is fragrant, and the cabbage heart is crispy and rotten. It needs to be scooped out with a soup. After eating, the fragrance fills the mouth and leaves the teeth and cheeks fragrant, making people unforgettable for a long time." ”

62. Nantong: The most delicious food in the world

Anywhere with a sea, clams are almost always on the table, but only the adults and children in Nantong dare to say that clams are in their own bowls

It is "the most delicious in the world". When the cauliflower turns yellow, it’s a clam-trampling carnival for Nantong people. I stepped on the beach with my bare feet.

The clam couldn't hold back its anger and its head popped out. I took it home and raised it for two days, or boiled or roasted it. It was so delicious. The clams in Nantong are clams, which are unique to this area.

A single clam can weigh more than half a kilogram. Nowadays, clams are rarely available on the market. Often the fishermen are harvesting, and the vendors have come to the beach to discuss prices with you. On the high seas in the distance, Japanese and Korean ships have already parked there.

Here, waiting for the hawker's boat to deliver the goods to my door. Want to eat? You can only step on it yourself.

Good Luck 2005-11-11 09:48

63. Xuzhou: Sha Soup

The characteristics of Xuzhou cuisine are dark and sticky , spicy, because I love to put soy sauce, love to use starch, and love to show off my spicy taste

There is a soup made with wheat kernels, shredded chicken, shredded kelp, and shredded bamboo shoots. It tastes so delicious that people often eat two bowls in a row.

But still each