1, Beijing roast duck

Beijing roast duck is a famous dish in Beijing, which is world-famous. High-quality meat duck and Beijing roast duck are selected and roasted with charcoal fire. The color is rosy and the meat is fat but not greasy. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. It is famous for its red color, tender meat, mellow taste, fat but not greasy.

2, pea yellow

Pea yellow is a seasonal food in Beijing in spring and summer. Peas are beneficial to diuresis, quenching thirst, regulating middle qi, relieving sore toxin, diminishing inflammation, relieving summer heat, lowering blood pressure, reducing fat and losing weight. Originally a folk snack, it was introduced to the court. The pea yellow in Qing Palace is made of fine white peas. The finished product is light yellow, delicate and pure, which melts in the mouth, tastes sweet, cool and refreshing.

Famous for Cixi's love of food. Its preparation method comprises grinding peas, peeling, cleaning, cooking, frying in sugar, solidifying and cutting into pieces. Traditionally, it is also embedded with jujube meat. Fangshan Hotel is the most famous.

3, three non-stick

Three non-sticky, also known as osmanthus egg, is one of the traditional names of the Han nationality. It is made by mixing eggs, starch and sugar with water and stirring. It is not only golden in color, but also delicious. What is even more surprising is that it does not stick to plates, chopsticks and teeth, which is why it is called "three non-sticks".

It looks like honey.

Traditional Muslim dishes, made of sweet sauce and wet starch paste, are fried with peanuts until white. Stir-fry with sesame oil, add ginger, sugar, vinegar, Shaoxing wine, white sugar and wet starch to make sauce, quickly turn it evenly so that the tenderloin is covered with sauce and drizzle with sesame oil. This dish is shaped like preserved apricots, and the sauce is red, soft and tender, sweet and sour as honey.

5. Yan Sanbao Dan

"Sandan" is a part of the stomach of cattle and sheep. It is a special muscle fiber with crisp texture, unique flavor and easy digestion. Take 250g of sandalwood, blanch it, peel it, remove oil and impurities with low fire, cut it into strips and cook it. Then use extremely hot oil to copy, add coriander segments, clear soup, seasoning and sesame oil. Crispy, rich in coriander flavor, refreshing and not greasy.

Second, Liaoning.

1, fry frog legs

This dish is crispy outside and tender inside, with crispy skin and tender frog. It is a northeast dish that children like very much. Because this frog is rich in nutrition and deeply loved by the old people, fried frog legs have become a famous dish in Heilongjiang, suitable for all ages. Features: tender inside, delicious and nutritious.

2. Stewed mushrooms with chicken

Stewed mushrooms with chicken is a famous dish in Northeast China, which is made of dried mushrooms, chicken and vermicelli. The best choice for stewed chicken is wild hazel mushroom and thin umbrella mushroom. Hazelnut mushroom can set off the fresh flavor of chicken to the greatest extent, which is a veritable delicacy, and it is also one of the few home-cooked dishes in Northeast China that can develop into a rival with other high-end cuisines.

3. Korean cold noodles

Cold noodles are cool and fragrant, sweet and fresh. So Koreans like to eat cold noodles not only in hot summer, but also in cold winter. Now besides Yanbian Korean Autonomous Prefecture, there are Korean cold noodle shops in large and medium-sized cities such as Beijing, Shenyang, Harbin and Changchun.

In the past, Koreans used to eat cold noodles at noon on the fourth day of the first month, or on their birthdays. According to folklore, eating slender cold noodles on this day will lead to longevity and great happiness, so cold noodles are also called "longevity noodles".

4.rose shortcake

Rose shortcake is a kind of flavor snack in Mudanjiang City, Heilongjiang Province, which is baked with flour, sugar and other blanks. It is characterized by sweet, crisp and fragrant flowers. The preparation method is to take 200 grams of fried sesame seeds, add sugar 1000 grams, flour 500 grams, rose sauce 200 grams, and cooking oil1000 grams, and stir evenly to make rose stuffing.

Take 2750g of flour, 200g of soybean oil and water 1 150g to make a water-oil dough with appropriate hardness; Take1500g flour and 750g oil to make cakes. First, knead the oil-water dough evenly, roll it into a rectangle with thin edge and moderate thickness, then put the rolled crispy noodles on the oil surface, flatten them by hand, roll them into small doses, wrap them with stuffing, roll them into round cakes, and bake them in the oven until golden brown.

5. Harbin sausage

Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lido sausage", while others like to use the abbreviation of "Harbin sausage". Harbin sausage has strict material selection, exquisite formula, fine processing and originality.

First of all, the high-quality pure green pork or beef in this cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added, which are carefully produced by European traditional techniques such as pickling, stuffing mixing, enema, cooking and smoking.

Third, Hebei

1, Royal Lotus Chicken

Royal Lotus Leaf Chicken was originally named Hua Chicken. After it was introduced into Chengde, it was named "Royal Lotus Chicken" because it was refined from loess, Jehol spring water and lotus leaves in the lake unique to Gong Li. Royal lotus leaf chicken tastes delicious, especially the unique and faint lotus leaf fragrance, which makes your appetite wide open and has a long aftertaste.

When making, the five internal organs of the slaughtered raw chicken are taken out from the armpit, washed, wrapped in lotus leaves, pasted with loess mud and cooked on the fire. When it's cooked, you break the soil and the chicken feathers will fall off. When eating, cut it into small pieces with a knife and fork and dip it in seasoning. The taste is fresh and refreshing, filled with the fragrance of lotus leaves, and has a unique flavor. Taste of dishes: fried, crisp, tender and unique in flavor.

2. Donkey meat is on fire

The way to eat burnt donkey meat is to bake it in the oven after it is cooked, so that it is tender outside and has a unique flavor; Split it with a knife while it's hot and add the hot cooked donkey meat, which is the most authentic way to eat it. In addition, the braised pork with clear soup and starch is put into the fire to accompany food, among which the braised pork in Dingzhou area in the south of Baoding is the most delicious and famous.

Some chefs will add donkey intestines to enhance the flavor, which will have a different flavor. Donkey meat is a typical low-fat and high-protein food. Its 100g contains protein Gundam 18.6g, which is much higher than the protein content of pigs, cattle and mutton, while its fat content is only 0.7g, and its calcium, phosphorus and iron contents are relatively high. As the saying goes, "Dragon meat in the sky, donkey meat underground" shows the status of donkey meat.

3. stir-fry the bowl.

Bowl tuo is made by kneading buckwheat flour with pig blood, heating to make porridge paste, and cooling. When eating, cut into thin triangular pieces, stir-fry them thoroughly in the oil pan, put them in a bowl, drizzle with sesame sauce, garlic juice, aged vinegar, salt, monosodium glutamate and other ingredients, and dip them in bamboo sticks to eat.

This is very similar to the enema in Beijing, but the raw materials are different. It is said that the Qing court sent people to buy it in the street and tasted it in the summer resort.

4. Flower rose cake

Flower rose cake is a famous product in Chengde city, which is made of fresh roses, a local specialty, as the main raw material and refined by traditional technology This product has a long history and is one of the imperial foods in Qing Dynasty. It has a historical record. Whenever Kangxi came to Chengde for the summer or went hunting in the paddock, he regarded this kind of cake as a special food.

5. Baoding huai mao pickles

Baoding huai mao pickles is a traditional dish with a long history, which is produced in huai mao pickles Garden in Baoding City. As early as the tenth year of Qing Emperor Kangxi, it was famous for its delicious taste. Huai mao pickles's pickling method is quite unique. First, fresh vegetables with good quality are selected, and then pickled with peanuts, almonds, walnuts, shredded ginger, cauliflower and various assorted pickles. The finished product is moderately salty and sweet, crisp and tender, and it is a good seasoning.

Fourth, Shanxi

1, cat ear

Cat's ear, also called Getuo by local people, is an ancient oat noodle food. The production process is as follows: push the mixed oat flour into thin slices like cat's ears one by one with your thumb, put it in a pot and cook it with strong fire, and add seasoning. Cooked cat ears are delicate and crystal clear, with slightly curled edges, hollow and round, which are not only beautiful, but also chewy, smooth and refreshing, and very tasty.

Cat ears can be cooked with exquisite spices, or fried after cooking, with shredded pork, minced meat, vegetables and so on. There are more processes and more concerns. Mr. Lao She, a famous writer, praised the Shanxi cat's ear on 1959, and compared it with bear's paw and hump. He once wrote a poem to promote that "the bear's paw on the hump cannot be boasted, and the cat's ear pulls out the fish."

Step 2 choose a hint

Shanxi is famous for its pasta, and when it comes to pasta in Shanxi, we have to mention the tip of one of the four major pasta in Shanxi. Picking the tip, also known as picking fish and stocks, is a traditional classic pasta popular in Jinzhong area. It is favored by the general public because of its convenience, quickness, smooth taste and easy digestion. It is a very representative kind of pasta in Shanxi.

3. Pingyao beef

Pingyao beef is a traditional dish of Han nationality in Pingyao county, Jinzhong area, Shanxi Province. The traditional production technology is unique, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and cooking in the pot to the use of salt and water and even the solar terms and seasons of processing. , are very particular about. The beef is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effects of nourishing the stomach and strengthening the spleen.

Step 4 take a sip

Mingedou is the product of sorghum flour, soybean flour and potato flour. The basic structure of putting the kneaded noodles on the bedside noodle sipping tool is similar to that of boiling, except that there is a copper sheet in the middle, and the holes in the copper sheet are in a small circle. The wooden pickaxe is repeatedly squeezed with the tool for pressing the bed, and the round short strips are squeezed out, cooked in boiling water, and various dishes and condiments are added when eating.

5, Jinzhong oil cake

Oil cake is a kind of food fried with yellow rice (that is, soft millet flour) and filled with sugar or jujube paste and red bean paste. Golden color, tender outside and soft inside, sweet and delicious. There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cakes, jujube cakes (also known as cut cakes) and raw pancakes. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake;

Because of the homonym of "cake" and "cake", people often eat it on New Year's Day or weddings, children's full moons, birthdays, old people's birthdays, and building houses, so they are also called rice cakes and wedding cakes. Over the years, oil cake has become a traditional food loved by people in Jinzhong, accompanying people to send the old and welcome the new and celebrate happiness.

Verb (abbreviation of verb) Inner Mongolia

1, roast leg of lamb

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic people who live in the vast land in northern China often roast whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and roast it.

Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roasting process of leg of lamb, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender inside, crisp but not greasy, and was known as "smell but not smell".

2. Hada cake

Hada cake is a traditional famous food in Chifeng City, Inner Mongolia Autonomous Region (Zhaowuda Grassland). Hada cake is a kind of cake similar to dim sum, and its cost is relatively high. It is made of water, oil and pastry, rolled into skin, filled with dried fruit and baked. The prepared Hada cake has the characteristics of ground crushing, no need to chew when put into the mouth, crisp and sweet.

3. Milk tea

The process of making milk tea is to break the tea leaves from the tea bricks with a knife, put them into a hot kettle to boil, and then take out the used tea leaves with a cloth bag and put them into a bucket. Stir-fry the millet in the pot until it is fragrant. Then pour the tea leaves and fresh milk in the bucket into the pot to boil, dry them repeatedly with a spoon, and drink them after the tea leaves are mixed.

4. Mutton floss

The origin of mutton floss is Inner Mongolia, which is a favorite flavor product of ethnic minorities. Fresh mutton is boned, degreased, peeled, cut, rinsed, boiled, kneaded, fried, cooled and packaged. Huang Liang is crisp and fragrant, soft, thin and loose, salty and sweet to eat, and rich in nutrition.

5. Steamed dumplings

Steamed dumplings are a traditional flavor food that has been circulating for a long time in Hohhot. As early as the Qing Dynasty, steamed dumplings in Beijing were already famous. Steamed dumplings are made with unique technology, excellent materials, thin skin, moderate mutton stuffing and complete seasonings such as onion and ginger. When steamed dumplings come out, they are full of fresh fragrance.

Look at its shape, I saw a thin cicada wing, crystal clear, like a mint bag with chopsticks, placed on a plate like a cake. It tastes sweet but not greasy. It can be described as a delicious meal with beautiful shape and rich flavor. Hohhot is slightly beautiful. It used to be specially used for making breakfast, and most of them were run by teahouses. Now, it has become a must-have food in many restaurants and a common meal in the family.

The intransitive verb Shanghai

1, Yangchun noodles

Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to noodles with soup without any ingredients, which are very common in China and Shanghai. Generally, there is no limit to the noodles cooked in this way, which can be as fine as Longxu Noodles or as thick as wide noodles.

The name of Yangchun noodles comes from the nickname "Xiaoyangchun" in October of the lunar calendar. According to legend, because the price of this kind of noodles is ten cents a bowl, it is called Yangchun noodles. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles.

2, grinding sand ring

Shayuan is one of the famous flavor spots of Qiaojiazha Dim Sum Restaurant in Shanghai, which has a history of more than 70 years. According to legend, at the end of the Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai, and made a living by selling jiaozi.

In order to do more business, she tried to make up for the inconvenience of storage and carrying in jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried out various dry powders. Results the use of red bean powder was very effective and popular with diners. Later generations named this jiaozi "Sasha Vujacic Garden" in memory of her.

3. Chenghuangmiao pear paste sugar

Chenghuangmiao pear paste sugar has a history of 1300 years. /kloc-More than 0/00 years ago, Shanghai Chenghuang Temple opened a candy store. Because the owner is good at management, the candy in Chenghuang Temple is famous at home and abroad. This kind of sugar has two effects: pear cream sugar and colored pear cream sugar.

Efficacy pear cream has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange peel and other medicinal materials and white sugar by decocting and refining. Pear toffee with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar.

4. Nanxiang steamed buns

Nanxiang Steamed Bun is a traditional famous product of nanxiang town in Jiading District. Originally named Nanxiang Meat Steamed Bread, it was later called Nanxiang Meat Steamed Bread, which is famous for its thin skin, tender meat, juicy taste and beautiful shape. Tongzhi began in the Qing Dynasty, with a history of 100 years.

It was founded by Huang Mingxian, the owner of Rihuaxuan Dim Sum. Later, the owner of Rihuaxuan's small cage was employed by Gu Yiyuan or founded Songhexuan himself. Restaurants in the whole town are competing to imitate. Nanxiang people who have lived in Shanghai also invited Master Nanxiang to open Nanxiang Xiaolongdian in Shanghai Chenghuang Temple and Tibet Road respectively, which was full of customers.

5, ribs rice cake

Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years. There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare".

"Little Changzhou" ribs rice cake is made of pig spines from Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich.

At the same time, after Songjiang rice is cooked, it is put into a stone mortar and beaten repeatedly with a hammer. Beat the rice until there is no whole grain, take it out, cut 20 pieces every 500 grams, each piece is wrapped with a small piece of blanched pork ribs, and then put it in a soy sauce pot to cook.

People's Network-Travel on the Tip of the Tongue Counting National 3 1 Provincial and Municipal Special Cuisine