And Thuringia sausage, usually served with bread or French fries. . .
Beer is essential. Germans can't live without beer and football. . .
What are the characteristics of Hunan cuisine? Hunan cuisine.
It is developed on the basis of the dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is characterized by a wide range of materials, strong oil color, mostly pepper and smoked wax as raw materials, and the taste is fragrant, sour and tender. Cooking methods are good at waxing, smoking, stewing, steaming, stewing, frying and frying. Its famous dishes include Steamed Bacon, Donganzi Chicken, Braised Meat with Red Pepper, Braised Mushrooms in Braised Cold Sauce, Sunflower Shrimp Cake, Rock Sugar Xiang Lian, Squid with Hot and Sour Pen, etc.
Type: Hunan area
Features: Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.
Famous dishes: braised shark's fin, rock sugar and lotus fragrance.
What are the characteristics of Shandong cuisine? Shandong cuisine special cuisine
Sweet and sour yellow river carp
Customers can choose live fish, then put them in the kitchen, fry them in hot oil and pour them with sweet and sour juice. Vivid modeling, raising the head and tail, tender outside and red inside, crisp with sweetness and salty with alcohol. It is one of the representative varieties of Shandong cuisine.
Typha latifolia paste
Boiled with white milk soup from Daming Lake. Elegant color, crisp and fresh, known as the first soup in Jinan.
Braised sausage
Cut the cooked pig's large intestine into sections and cook it by blanching, frying, frying and burning. The color is rosy, soft, tender and fresh, fat but not greasy, and the five flavors of sweet, sour and spicy are harmonious. During the Guangxu period of the Qing Dynasty, it was initiated by Jiuhua Building in Jinan. Because of its fine cooking, it needs to be repeatedly put into the pot, so it is called nine turns.
Three non-stick
It is made of egg yolk, mung bean and sugar, mixed with clear water, fully whipped and stir-fried in an oil pan. Golden color, sweet but not greasy, soft and waxy, named for not sticking to vegetables, chopsticks and teeth. Originated by Confucius, it was later introduced to the palace and the capital.
Li Xue Daxie
Marinate the hind leg of Portunus trituberculatus with meat, dip it in seasoning, dip it in sherry paste made of egg white powder, fry it thoroughly, put it on a plate, cover it with crab cover, and eat it like a whole crab with ginger juice. Red and white are distinct, fresh and spicy, with good shapes and colors, fresh and crisp and tender outside.
Stewed abalone in original shell
Steaming abalone shells in a fish mud dish, adding abalone slices, winter bamboo shoots, ham, etc. , topped with sauce and served with fresh vegetables. Beautiful appearance, white and bright soup, fresh and refreshing.
Fried oyster yellow
Oyster yellow (oyster meat) dipped in noodles disguised as frying, dipped in salt and pepper to eat. Crispy outside and tender inside, fresh and delicious. It has been produced for hundreds of years.
Penaeus tricolor
Slice the bread. Dip the egg white in fresh shrimp meat, sprinkle with ham, mushrooms and spinach, and fry until cooked. The surface is red, brown and green, hence the name. All shapes and colors are good, fresh, crisp and tender.
Xue Mei strives for spring.
Put banana slices with honey juice on the bottom of the plate, cover them with egg yolk and milk powder paste, and add white sugar or pigment to the egg white paste to make snowflakes and plum blossoms. Beautiful appearance, bright color, sweet and delicious. It has a production history of more than 30 years.
Apple chicken
Peel the apple, stuffed with diced chicken, mushrooms and ham, and steamed to eat. Unique shape, white and smooth, fresh and tender stuffing, with apple fragrance.
Fried preserved eggs
Cut the preserved eggs into petals, dip them in flour, fry them until golden brown, and pour them over. Soft, tender, delicious and unique, it is a winter dish.
The Eight Immortals crossed the sea to make arhats.
Eight ingredients, shark's fin, abalone, sea cucumber, fish maw, fish bone, shrimp, chicken breast and mandarin fish, are boiled, steamed and pickled, then put in the same pot, with Lohan-shaped chicken mud cake in the middle, slightly steamed and served with soup. As the first main course of Confucius' festival banquet in the past, this dish can be served as soon as it is seated, because it is called "noisy". Its appearance is exquisite, materials are noble, cooking is exquisite, and it is mellow and delicious.
Kung fu yipin Guo
Also known as Dangchao Yipin Pot, it originally refers to double-layer tableware with copper, tin and silver dots. It is a four-petal peach-shaped and double-petal peach-shaped lid, which is engraved with the words "Dangchao Yipin". Heat can be injected between the inner layer and the outer layer to keep warm forever, which is a royal gift from Gan Qing Tommy Tam. In this dish, shredded chicken, fish belly slices, shrimp cakes, sea cucumber slices and other ingredients are spent in a set of soup materials, which are put into the pot in turn, covered with cooked anchovies and served with soup materials.
Manao sea cucumber
Slice sea cucumber and chicken breast, put them into bowls alternately, add ingredients and seasonings, steam them in a cage, and pour chicken soup with sauce. Bright color, fresh and mellow.
Emerald shrimp ring
Slice the fresh cucumber, pat it into a circle in the middle, put the shrimp in the circle, blanch it in oil, tie it on the circle after heating, and mix well with the sauce. Beautiful appearance, fresh taste and green color.
Take a belt to court.
A duck and a pigeon are cooked and eaten with spiced red meat. The red light is crisp and boneless, and the five spices are pure and delicious.
Two chicks are hatched from one egg.
Formerly known as watermelon chicken, it was first created by Confucius chefs in Qing Dynasty. Watermelon removes some pulp, uses its space to fill two boneless chickens and steam the ingredients. Crispy and fresh, with watermelon fragrance, it is a big steamed dish in summer.
Basket fish
Gouge out mandarin fish, sandwich ham and minced chicken, season, shape, wrap with pig net oil, seal tightly, and cook with charcoal fire. White in color, fragrant and tender, fresh and mellow.
Fairy duck
The fat duck is cooked, steamed and topped with vegetables and soup. Fresh and crisp, fat but not greasy, refreshing and delicious.
Hug carp
Carp is made of a large and small carp and a braised carp. When put on the plate, snuggle up to the little one, take the baby, take the grandson, that is, the melon keeps on. Bright color, fresh and delicious.
Steamed tofu with vegetables
The tender tofu is hollowed out as a whole, filled with chicken, pork, sea cucumber, shrimp, diced fish belly and seasoning, cooked and stewed, and ham strips are put in two words. Fresh and refreshing.
Poetic ginkgo biloba
Peel Ginkgo biloba or steam it in a cage, then add osmanthus, sugar, honey juice and white oil. Soft and waxy fragrance, smooth and crystal clear, sweet and delicious. It was originally made of ginkgo planted in the Song Dynasty before the Confucius Temple Poetry Auditorium, so it was called it.
Babao apple
Also known as sweet. Take eight apples and carve "eight treasures" on the peel. Dig a lid on the pedicel, take out the stone and part of the pulp, fill it with five-kernel sweetener, glutinous rice, honey and white sugar, cover it, fry it first, then blanch it and steam it in a cage. Delicate in shape and sweet in taste.
Braised prawns
China prawn, a specialty of Bohai Bay, is dipped in small fire sauce and poured with shrimp brain oil. The color is like durian fire, and the meat is tender.
Dried scallop with hibiscus
Scallop or fresh scallop, steamed into lotus shape in egg white paste. Scallops, like lotus seeds, are delicious, fresh and not greasy.
Steamed Cargill fish
Bright red color, handsome shape, with * * * endoplasm, fresh but not greasy.
Shandong steamed pill
Chop lard, dried seaweed, fragrant lai, white lai and onion ginger, knead them into pills, steam them in a drawer, and pour the sauce on a plate. Delicious but not greasy, sour, salty, spicy and fragrant.
Draw eggs and fish
Add green shredded pork and banana oil into the fat pork paste to make meatballs, wrap them in sherry paste and fry them until they are cooked, then boil sugar and draw silk, and sprinkle the green shredded pork and red shredded pork on the table. Egg-shaped, light yellow in color, silvery white and sweet in taste.
Drawn sorbet
Ice cream cubes with sherry sauce were quickly blown into balls. Immediately pour in the cooked sugar juice and eat it immediately. It is hot outside and cool inside, sweet, crisp and delicious, and full of interest.
Crystal cherry
Add sugar and banana oil to cauliflower or frozen powder, boil the soup plate and cherry together, and put it in the refrigerator for complete freezing, which is beautiful, sweet and cool.
Sam sun shark fin soup
Blanch chicken slices, meat slices, shrimp slices, belly slices and sea cucumber slices with boiling water, cover them with shark's fin, and pour in Sam Sun soup. The soup is silvery red and silvery white, refreshing and delicious.
Braised conch
Dice the conch meat with a flower knife, blanch it in water, and cook the ingredients in a pot. Red in color, crisp and tender in quality, and delicious in taste.
Stir-fried razor clam
Pork is tender and tender, and coriander stalks are fried. Light and elegant, fresh and refreshing.
Fried clams
White-skinned clam, change knife and water, add seasoning and fry until cooked. Light yellow crystal clear, delicious and refreshing.
Clear soup tremella
The soup is clear, the tremella is crisp and tender, delicious and refreshing.
Xi Shi Shi tongue
Blue precious clam, with a shell about 70 mm long and tongue-shaped meat, was named Xishi Tongue by Emperor Xuanzong of the Tang Dynasty. It is white, delicate, tender and spicy.
Dry fried red scale fish in Taishan Mountain
Soak fish in pepper, onion ginger and Shaoxing wine, dip in flour and fry until cooked, and dip in pepper and salt to eat. Golden color, crisp outside and tender inside, fragrant.
Two fish vermicelli (roll)
Cut the fish on both sides, spread it out with a flower knife, roll it with chicken and shrimp stuffing, steam it in a drawer, and pour two kinds of sauces on it respectively. Two colors and two flavors, beautiful appearance and fresh fragrance.
Cauldron fish box
Fish fillets with pork stuffing, the pot collapses into a dish. Rich and tender, soft and smooth.
Sesame fish balls
Fish with fat meat and meatballs, wrapped in sherry paste and dipped in sesame oil. Golden color, beautiful appearance, tender outside and loose inside, fragrant.
Two-color squid roll
Stir-fry fresh squid, shredded ham, coriander segments and coriander into dishes. Clear red and white, beautiful shape, salty and fresh, crisp and tender.
Braised shark's fin
Boiled shark's fin, crab roe with rape heart and winter bamboo shoots, and stir-fried thicken. Soft and smooth, the soup is light red and salty.
Braised tripe in white sauce
Water-fried belly with winter bamboo shoots, Chinese cabbage, ham and mushrooms, stir-fry and simmer into a dish. Fresh and delicious.
Longfeng drumstick
Pork lean meat, chicken, prawns, onions and peppers are prepared into stuffing, wrapped into chicken legs with pig net oil blocks, inserted with leg bones, steamed thoroughly in a cage, wrapped with egg paste and fried until golden brown. Golden color, tender outside, fresh but not greasy.
Abalone in oyster sauce
Slice the fresh abalone, blanch it in water, add a frying spoon, add oyster sauce to the dilute juice, stir-fry and serve. The color is silvery red, crisp, tender and fragrant.
Excuse me, what are the specialties and specialties of Huangshan Mountain in Anhui Province? Mao Feng Mountain and Taiping Monkey Kui Mountain are one of the top ten famous teas in China. Qimen black tea, together with "Darjeeling" in India and "Uva" in Sri Lanka, is called the three famous teas with high fragrance in the world. There are also Huangshan mushrooms, Huangshan bracken, Huangshan bamboo shoots and Huangshan stone ears, but Hangzhou really can't buy authentic ones. If you want to buy them, you should go to Huangshan.
Specialty products include: tea, fungus, mushrooms, tremella, bamboo shoots, bracken, Huizhou Gongju, Huangshan Kiwifruit, Shexian Kumquat and yi county Torreya grandis. The specialties are: hairy tofu, stinky fish, Huizhou Zi Yuan and so on.
What are the specialties and snacks in Northeast China? Fold one, vegetables
Fried spicy potato shreds
Fried potatoes, green peppers and eggplant
Vinegar fermented cabbage
Braised cabbage with laver
Stuffed green pepper?
Melon slices
Tomato with yellow sauce
Fried box
Baked tofu
Pepper dried bean curd
Braised Hericium erinaceus
Roasted Hericium erinaceus
Braised Tricholoma matsutake in white sauce
Snow coat and bean paste
Crispy bracken roll
Emerald thorn tender vegetables
Fold second, livestock meat
Braised pork
Braised pork joint
Ribs sauce
Boiled white meat
Wuhua braised pork
Smoked pork elbow
Crispy white meat
Braised pork in jar
Crisp flesh
Fried pork
Changchun sauced meat
Sweet and sour pork section
Fried pork section
Ridge ball in snowsuit
Braised trotters
Dry fried meat
Sauteed pork tenderloin
Slippery ridge
Jiaotang Li Ji
Sliced tenderloin
Yellow tenderloin silk
walnut kernel
Spicy shredded pork
Jiaodang meatballs
Sesame meatballs
Braised pork balls
Fried meatballs
meatball
Three samples
Stewed pork liver
Spicy belly tablets
Braised tripe
Braised pork belly in brown sauce
Smoked tripe
Fried tripe with oil
Braised cabbage with pork intestines
Fried pork intestines
Zan Hua Yao
Soft fried kidney flower
Xuanhuayao
Braised eggplant with sliced meat
Stewed shredded peas in tenderloin
Shredded pork flowers and vegetables
Stewed cabbage with ribs
Braised beans with sliced meat
Sauté ed osmanthus
Braised tofu with sliced meat
Steamed whole lamb
Roasted kidney bean with mutton
Stewed winter melon with mutton
Stewed persimmon with mutton
Mutton stewed cucumber
Sauteed steak
Braised bullwhip
Beef iron pot
Hu mu Liang rou
Fasciitis tendon
Shenxian road
Stewed rabbit meat in pot
Hot and sour rabbit meat
Roast rabbit meat
Spiced sugar smoked rabbit meat
Stewed rabbit radish soup
Crispy dog meat
Roasted dog meat
Braised dog meat
Bushen decoction
Wuxiangxun donkey meat
Fold three, eggs
Braised chicken
roast chicken
Smoked chicken
White chicken
Black bean sauce chicken
Crispy fried chicken
a variety of chicken
Fried crispy chicken
Maotai chicken
Mushroom chicken
Pocket chicken
Cooked braised chicken
steamed chicken
Tiger skin chicken
Stewed mushrooms with chicken
Stewed potatoes with chicken
Emerald ginseng Maotai chicken
Braised chicken nuggets
Ginseng boneless roast chicken
steamed chicken
Wu Ma You Jiang chicken
Fried chicken slices and dried mushrooms
Stewed black-bone chicken with ginseng
stewed duck with bean sauce
Duck with scallion and pepper
Braised duck with ginseng
Roast duck strips
Fried pigeon floss
Broth pigeon eggs
Bread, peaches and pigeon eggs.
Fried quail
Fried quail
Fourth, aquatic products and seafood.
Mandarin duck fish roll
Raw fish with vegetables
Spiced fish
Steamed dragon section
Dry boiled carp fillets
Steamed white fish
roast fish
Sweet and sour fish segment
Soft fried fish fillets
Ginseng mandarin fish
Artificial fish
Northeast home-cooked ao fish
Gongmen fresh fish
Braised tofu with catfish
Dragon and phoenix have the same shape.
Fried shrimp section
Soft fried shrimp section
Matchmaker is self-sufficient
Hongmei fish maw
Sunflower fresh shellfish
Abalone with fresh shellfish
Gaiwu, the game
Fried pheasant balls
Sliced pheasant
Roasted pheasant
Stewed pheasant with white mushrooms
Sauté ed sliced pheasant with mustard.
Stir-fried casserole chicken
Fried chicken slices with ginseng
Jili pheasant cake
Fried chicken diced pickles
Shadian fried chicken
Stir-fried turtle dove
Crispy casserole chicken
Diced wild duck with lotus seeds
When iron is lacking
Fried iron finch with bell
Braised deer tendon
Crispy venison
Roasted antler fish
Braised Venison in Brown Sauce
Pilose antler Sanzhen decoction
Stewed mushrooms with deer tail
Stir-fried hump silk
Roasted moose nose
Golden toad red oil moose nose
Roasted roe deer meat
Stewed roe deer meat
Braised wild pork strips
Fried rabbit meat
Braised frog
Fried frog
Fried frog legs
Fold six, flavor snacks
Peasant-style rice bag
Spicy dog meat rice
Fried rice with pickled melon and pigeon meat
North Korea bibimbap
Fried rice with squid
Spicy sparerib noodles
Sparerib kuanxin noodles
Soft fried noodles with beef
korean cold noodles
Beef lasagna
Jiaozi with bean stuffing
Pork dumplings
Yumian steamed dumplings
Buckwheat steamed dumplings
Beef radish steamed bun
Glutinous rice bean bag
the northeast sticky wet skin of tofu
Braised longan buns with sesame sauce
Mandarin duck roll
Bean paste flower roll
Sesame paste flower roll
Newloop flower roll
Fried cake with shredded beef
Maxiang pancake
Chicken pancake
deep-fried?scallion?pancakes
Northeast meat pie
Lagmunk
Fried cake with shredded chicken
Sam sun fried cake
Crispy pastry
Salt and pepper cake
Black sesame cake
Baked pie
Beef huoshao
Saute cake
Crispy cakes with hot noodles
Fried cake
Cake made of glutinous rice is eaten cold in summer.
Jinsi cake
Yuanyang cake
Bean flour cake
Beef cake
Yellow rice cut cake
Yan Ji dou sha qie Gao
Filled twist
toggle
Vegetables steamed dumplings
Mutton steamed dumplings
Cake box
Emerald He Zi
Sam sun fried box
Leek dumplings
Apple crisp
Cream horseshoe crisp
Spiral jujube paste crisp
What are the specialties around the world? Too many Beijing: inby, pea yellow, Aiwowo,
Shanghai: Crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge.
Tianjin: a handful of vegetables, Goubuli steamed stuffed bun, fried cake with ears and eyes, boiled fish with sticky cakes, fruit sticks, big twist of Guifaxiang, and spiced donkey meat.
Taiyuan: Daoxiao Noodles, nine pieces.
Xi 'an: beef and mutton bread in soup, Ganzhou Guokui, Hulutou, Chinese hamburger, minced meat, oil-sprinkled noodles.
Lanzhou: Lamian Noodles, oil pan helmet.
Xinjiang: Roast mutton, barbecue and pilaf.
Shandong: fried dumplings, mutton soup, bengrou rice, pancakes and green onions.
Jiangsu: roasted scallion oil, soup packets, diced buns, steamed dumplings with crab roe, and lotus root starch.
Zhejiang: Shortcake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Eight-treasure Rice.
Anhui: Laba porridge, rescue, Huizhou cake, bean skin rice.
Fujian: oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste.
Taiwan Province Province: Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.
Hainan: Fried dumplings and bamboo rice.
Henan: jujube pot kui, sugar cake, egg package, blood tea, shredded chicken roll.
Hubei: Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.
Hunan: small fried meat, brain rolls, rice noodles, turtle mutton soup, stinky tofu.
Guangdong: Chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong moon cakes, crispy lotus roots, pink fruits, thin-skinned shrimp dumplings and ground porridge, Yutu jiaozi, steamed crab roe dumplings, etc.
Guangxi: Braised pork, Guilin horse meat rice noodles, fried Mi Chong.
Sichuan: egg baked cake, wonton soup, glass steamed dumplings, Dandan Noodles, shredded chicken ⅵ noodles, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Deng Ying beef, steamed beef with steamed powder, meat dumplings and spicy hot pot.
Guizhou: Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves.
Yunnan: Braised beef, grilled bait, crossing the bridge rice noodles.
The shredded cooking is light and delicious.
Start material preparation:
300g of potato, 3g of green pepper100g, 0g of carrot100g, 50g of soybean oil, 5g of refined salt, 0g of green onion10g, 3g of monosodium glutamate and 2g of pepper noodles.
Production process:
Peel potatoes and shred them. Wash and shred green peppers. Wash carrots, cut them into the same length as potatoes, and then shred them. Slice the green onion and make chopped green onion.
It's best to fry in an iron pan. First, put soybean oil, chopped green onion and pepper into a wok, then add shredded potatoes, shredded green peppers and shredded carrots. Stir fry immediately. When you see that the shredded potatoes are discolored, add salt, stir fry, add seasoning and stir fry again.
Stir-fried with vegetables, yellow yellow, green green, red red, bright colors. It not only looks good and tastes better, but also tastes slightly spicy and light, with a refreshing taste. Friends who love spicy food can add green pepper in moderation.
Sweet and sour cabbage silk
Raw materials:
300g of Chinese cabbage. Salt, sugar, white vinegar, dried pepper, ginger, pepper, peanut oil.
Exercise:
1. Remove the old leaves and shred the Chinese cabbage. Shred ginger. Shred dried peppers.
2. Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put shredded Chinese cabbage into another clean pot.
3. Put the pot on fire, inject a little water, add white vinegar and sugar to make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili.
4. Wash and heat the pot and put peanut oil. Add pepper, stir-fry, take out pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve.
Mushroom beer chicken wings
Raw materials:
Four chicken wings, marinated with two spoonfuls of yellow wine and three spoonfuls of soy sauce for about half an hour; A bottle of beer; Six or seven mushrooms, draw three or four crosses on them with a knife; Chop a small piece of ginger and half of garlic evenly; Two onions, chopped; A spoonful of cooked white sesame seeds; Take five tablespoons of soy sauce (marinate chicken wings with three tablespoons).
Exercise:
1, put oil on the fire and heat it to 50%. Add Jiang Mo, minced garlic and minced onion and fry until golden brown.
2. Pour in the chicken wings and stir fry for half a minute.
3. Add beer to boil, add mushrooms and the remaining two spoonfuls of soy sauce, cover and cook for about ten minutes, then turn the chicken wings over and cook for seven or eight minutes until the soup is thick and raked.
4. sprinkle with white sesame seeds.
braised eggplant
Raw materials:
Eggplant, coriander, garlic cloves
Auxiliary materials:
Soy sauce, sugar, salt, water and oil.
Exercise:
1. Peel the eggplant and cut it into hob blocks. Put it in a large bowl, sprinkle a layer of salt evenly and stir while sprinkling. Then put it aside for later use.
2. You can peel garlic and wash coriander at this time. Cut garlic cloves into minced garlic and put them in a bowl. Add some soy sauce Add a little sugar and water to make a bowl. Coriander powder (if you are a skilled worker, you can watch TV for a while with the consent of LD). After about 30 minutes, the due strength began.
3. Grab the eggplant in the big bowl and lick it desperately ~ ~ Try to dry the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplant into the pot. Stir-fry until the eggplant changes color to the soup just made according to the secret recipe. Turn off the heat after boiling, and remember to turn it over. Otherwise, eggplant will be like Bao Gong and Cao Cao. When the soup is almost collected, turn off the heat until the coriander is chopped, turn over the pot several times and put it on the plate.
Excuse me, what are the specialties in Hubei? There seems to be no famous dishes in Hubei. I'm familiar with western Hubei. The slag here is quite famous and good. However, there are not many authentic dishes, so it is good to eat authentic Enshi.
Excuse me, what are the characteristics, warm and romantic atmosphere of the couple restaurant?
The price should not be too popular (don't let people be teahouses and restaurants, and students, the elderly and other non-dating people should not enter). The environment is quiet.
It is best to have live musicians (violin, piano) and order songs.
Seats are private and emotional.
The waiter carries cosmetics.