Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to thousands of yuan.

2.kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets.

3. Tainan: Fried Eels

Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is soaked in secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and the taste is slightly sweet, which is popular in Guangdong. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.

5. Harbin: Demolis stewed live fish.

On the outskirts of Harbin, there is a small village called Demolis near the highway. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish.

6. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the cauldron with water, and then stick the cake around it. Want to eat? Wait until you are familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fried tofu the size of a matchbox into golden brown, stuffed with pork and fish stuffing, put chopped green onion and sesame oil, and simmered in a chicken soup casserole until it was fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.

8. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Guangzhou Bay", has similar eating habits to Maoming and Yangjiang. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the refinement of coarse materials and its original flavor. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. Is the little hen growing slowly or laying the first nest of eggs? This kind of chicken has strong fiber and is easy to accumulate nutrition. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor. A dish of sesame oil and garlic sauce is "irritating"!

10. Yan 'an: mutton soup

There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

1 1.Xi An: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat has existed since Xianfeng period of Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is pork belly. Steaming the belly meat with five layers of three flowers with rock sugar and octagonal cinnamon, then frying it in a pot and adding lobster sauce, which is very delicate and complicated. The cooked braised pork in Maojia is golden and shiny, fat but not greasy, very fragrant and delicious.

13. Guangzhou: Laohuotang

Making soup is a compulsory course for housewives in Guangzhou. There are no authentic Guangzhou people who don't like soup. The old fire soup in Guangzhou, whether cooked at home or sold in restaurants, is nothing more than a purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils and red beans will reduce fire, and stewed chicken with American ginseng will dispel cold in winter.

If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot and your face will get pimples. You need soup and herb tea. ...

14. Shunde: chrysanthemum fish.

Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Food is in Shunde and the kitchen is in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a representative style.

There are also double-skin milk in Shunde daliang town and fish cakes in Chencun. ...

15. Yanji: dog meat hotpot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. Eat it all year round, and it is best to cure a cold in summer!

16. Changchun: the third line

China folks have always had the habit of tasting the three delicacies of land, trees and water on a long summer day. When it comes to the three delicacies in this place, it refers to fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together and tender. When we arrived in Changchun, Sanxian cuisine became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is an authentic northeast dish.

17. Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love stews, and there are many famous dishes to eat. What kind of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork and sauerkraut are all local dishes that are eaten cold in December, as the name implies. The pickled cabbage pickled by Chinese cabbage in Northeast China, cut into silk as thick as a matchstick, helps the white leaves to be green and will not rot for a long time. The local potato flour is easy to cook and boil. Just hang upside down with chopsticks when Huang Liang is in the pot. With the old soup of pork bones cooked when killing pigs, and the pork sauerkraut noodles stewed with sauteed pork belly, the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular on the streets of Shenyang. The taste of Sichuan hot pot is strong and spicy, which is similar to that of Northeast cuisine and suits the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the owners of Sichuan hot pot restaurants in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

Hohhot: Mongolian barbecue.

The authentic flavor of people on horseback is baked. When you have entered the yurt and drank milk tea, you will receive Hada from the hospitable herdsmen with both hands! When you are around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

20. Beijing: Boiled fish

"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of cooking fish is simple: cut the fresh fish into thin slices, marinate it with salt a little, and then cook it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.

2 1. Jilin: dog broth

In the Korean Hotel in Jilin, all the dog broth is fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant.

22. Shenzhen: Chongqing Hotpot

Shenzhen seems to be an easy city to land in, and you can find any style of food. Of course, the hottest thing now is hot pot. A website named Shenzhen Yi launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition!

Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. Known for its exquisite preparation of soup, diverse raw materials, mixed meat and vegetables, wide adaptability, unique style and warm scene, it is the hottest Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuanese eat diced yellow pepper, while southerners call it yellow bone fish. Zhuhai is a city used to eating seafood. There are many immigrants and there is no food of their own, so they have to eat everywhere. This fashionable yellow bone fish is produced in 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 picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of exotic dishes in Xiamen caused by the sharp increase of the migrant population in this city. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 Sichuan restaurants.

However, boiled live fish really tastes good. Although the ingredients are simple and popular (grass carp) and the cooking method may not be unfamiliar (boiled), its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also extends its traditional "sand tea complex" in the whole Sichuan cuisine fashion trend.

25. Longyan: drunken river

This is a classic Hakka dish, which was once popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan cuisine and Hunan cuisine have swept across the country, this drunken river is still prosperous.

Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inner side and tail) and three forks (crown and two claws), but the most distinctive feature of this dish is wine. Only by cooking with Hakka wine can we make fresh, tender and delicious chicken.

26. Chengdu: pickled cuttlefish

An author named Mao Liao described Sichuan-style seafood in this way: Since the seafood defected from Sichuan cuisine, it seems to glow with its second spring! A typical example is pickled cuttlefish. This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big head and thick meat, you need to soak it just right. The dishes are red and white, pleasing to the eye! The taste of pickled peppers is all in the squid larvae, with a little sweetness.

27. Yibin: Hot pot with diced fish with yellow pepper.

The diced yellow pepper on the edge of the Yangtze River is "Bashi diced yellow pepper". What do you mean by "Bash"? This is Sichuan dialect, which means great.

The diced yellow peppers made in Yibin are not braised or steamed, and are mostly eaten in Sichuan cuisine. The diced yellow spicy fish hotpot is tender and incomparable.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp became a fashion in Changsha, and every restaurant and booth cooked delicious shrimp. With the recent outbreak of grass lobster, the delicious snake that came on stage has the upper hand. Delicious snakes have the same effect as delicious shrimps. Chopping the snake into strips is also stewed with Hunan specialty hot sauce, aniseed, fragrant leaves, green and red peppers and onions, ginger and monosodium glutamate. After the fire is fried, simmer it thoroughly and taste it separately. When the juice is poured on the plate, the fat snake section has been soaked red, and the snake meat is tight and has a transparent luster. After taking a bite along the grain, the elastic snake meat gradually turns into fragrance between the tips of the tongue, and then it is perceived as spicy, so spicy that people can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, is named after it is produced in Wenchang City, Hainan Province, and weighs about 1.5 kg. The traditional way of eating Wenchang chicken is to chop it in white, which can best reflect the original flavor of Wenchang chicken. At the same time, chicken oil chicken soup rice is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiling chicken. Under the influence of the national casserole fever, Hainan Wenchang chicken also has the trend of casserole.

30.sanya: cucumber duck with red curry

Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck species introduced from abroad by Qiongji overseas Chinese in the early years. Its duck breeding methods are particularly particular: First, feed the ducklings with fresh water fish and shrimp or earthworm cockroaches. About two months later, when the duckling just grows up, it will be kept in a small circle to narrow its range of activities, and then mixed with rice and rice glue to make a small pimple to feed, and it will grow into a meat duck in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet. Add red curry and melon to make it more lively and fragrant.

3 1. Nanchang: Fried bacon with Artemisia selengensis.

The grass in Poyang Lake is the treasure of Nanchang people-this is a dish. Although this dish cooked by Nanchang Jiujiang is not expensive, it is the favorite of Jiangxi people. Whenever possible, it will be given to friends from other places and people who have been away from Jiangxi for too long. Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Traditional Chinese medicine believes that it is sweet, flat and slightly toxic, and can clear away heat, promote diuresis and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty and soft, and Artemisia is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and Artemisia selengensis on land is not crisp enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally call Gannan small fried fish Gannan small fried fish, which is all wet. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Small fried fish in southern Jiangxi is a local flavor dish initiated by Lingchu in Ming Dynasty, and it is still widely circulated. It is named after a small wine (Ganzhou used to call vinegar a small wine) to fry fish. Small fried fish is made of fresh grass carp, cut from head to tail, cut into pieces in batches, and cooked with ginger, onion, red pepper, wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: Chili fried bacon

"Jiangxi people are not afraid of spicy food", and spicy food is in Pingxiang. Because it is close to Hunan, Pingxiang people eat spicy food very fiercely. It is said that even steamed eggs should be put with Chili powder. Pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to bacon, which makes the aroma of bacon more hearty and rich.

34. Ji 'an/Jinggangshan: Bamboo shoots burn meat.

800 Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Cooked bamboo shoots are baked with charcoal fire until they are dry. Because they are dark brown, they are called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.

35. Anshun: Fried bait.

Bait slices can be roasted, boiled, fried, marinated, steamed and fried, and the most obvious bait slice is elegant demeanor. Cut the bait into small pieces and add ham slices and pickles.

Stir-fry chopped green onion, leek and pea tip, pour in sweet and salty soy sauce, and mix with a little oil pepper. It tastes sweet and thick, salty and mellow, and has rich colors.

As strong as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake mutton has created the most romantic and light association for mutton that has always been famous for its fishy smell. This dish is sliced, peeled, sliced and diced with boiled white sheep.

Add dominoes and soak well. Fresh milk and egg white are mixed with minced chicken and mandarin fish, steamed in a small steamer, sprinkled with lily powder and stirred evenly.

The complicated process is far from over. Spoon the whipped egg white on the steamed mutton slices, which is the origin of snow-like ice and jade.

Put the spoon on the fire, then add the materials layer by layer to thicken it, and finally pour the chicken (duck) oil to create a "snowflake" with bright shape and soft entrance, which melts like a snowflake at once.

Mutton "is finally ready. Exquisite workmanship, really a little taste of Jiafu eggplant.

37. Liuzhou: Screw Chicken

The 24 seats that can enter the Jin-style Manchu-Han banquet have become the only 24 dishes on the mat, and the snail chicken is really extraordinary. In fact, this kind of laying hens.

The market price is not expensive

38. Luzhou: Fish Head Hotpot

Sichuan hot pot originated in Luzhou, an important town in southern Sichuan where the Yangtze River and Tuojiang River meet. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fish head

Hot pot has Yangtze River fresh fish, yellow-hot diced fish, casserole fish and half-soup fish, which are spicy and delicious, not dry, and the flavor in southern Sichuan is outstanding.

39. Dunhuang: Fish in the Twin Towers

The food style in Dunhuang is deeply influenced by nomadic people in the grassland. "Roast whole sheep" is a must-have dish for all hotels and guesthouses in the city. But "Anxi Three Musts"

-Drinking Cynomorium wine, eating melons in Guazhou and eating fish in Twin Towers are the origins of Anxi and Dunhuang food culture. Cynomorium songaricum wine strengthens yang with medicine, and it is harmonious with Guazhou (namely Dun)

Hami melon has a history of more than 3000 years. Zhou Muwang feted the Queen Mother of the West and her ministers, namely Guazhou honeydew melon; Freshwater fish in the Twin Towers are fresh and refreshing in fat.

Reservation menus in the four major food series in Dunhuang, Japan, such as Heroes, Meteorology in the Prosperous Tang Dynasty, New Scenery in Dunhuang and Everything in the Market.

40. Quanzhou: Ginger Duck

Quanzhou people are gluttonous. In the ancient city food street, * * ginger duck is very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for the winter, and it is convenient to buy ready-made ginger and ducks.

The ginger duck in Quanzhou comes from * * and Xiamen respectively, which is a must for Fujian cuisine.

Ginger duck has three flavors: salty, light and spicy. The method is to cook with strong fire, stew with warm fire and make it up.

The medicine is turned over three times in the pot, and the pot is oily but not greasy. Unique taste, rich and colorful fragrance.

4 1. Pengzhou: Nine-legged salted duck

Pengzhou geese and ducks have extremely long necks, which are all over western Sichuan, and the whole plain is drooling. Pengzhou is a city with a tradition of raising ducks in the suburbs of Chengdu, and Jiuchi Town is

In Pengzhou's small poultry distribution center, farmers loaded the newly slaughtered geese and ducks into cars and transported them to Chengdu. People in Chengdu eat "nine feet of fresh goose intestines hot pot".

Addiction.

The most "evergreen tree" is the nine-legged duck, which is already a famous "duck" food in Sichuan.

42. Nanyang: Zhenpingdaokou roast chicken

Be sure to choose one of Meixi elbow, meatball buckle bowl and Baitugang spicy chicken in Nanyang. Nanyang people reluctantly gave up what they wanted or chose Daokou roast chicken.

. Have you ever eaten roast chicken with the whole chicken shaken and the meat separated? The secret recipe of roast chicken, which comes from the chef in the palace of the Qing Dynasty, has achieved a reputation for 300 years.

Roast chicken.

43. Shaoyang: Fried pork blood balls.

Shaoyang people can do business, and those who make a fortune in Hunan are Shaoyang people. Baoqing pig blood pill, also known as blood cake, is a traditional food in Shaoyang and the main raw material.

It's tofu First, filter the moisture in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix in the appropriate amount of pig blood.

Salt, Chili powder, spiced powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other seasonings are evenly stirred to make oval balls the size of steamed bread.

Leave it in the sun for a few days, then hang it on the firewood stove to let the fireworks dry thoroughly. The longer the smoking time, the stronger the wax flavor. Some people make an iron shelf with fire under it.

Burning sawdust, chaff, chaff or charcoal in the furnace to smoke, this smoking method pays special attention to the temperature, and cannot be too hasty or too fierce, otherwise it will taste bad. Smoked dried meatballs

You can eat it later. But the most popular way to eat is cooking.

44. Xishuangbanna: Dai flavor platter

North latitude 2 1 degree 10 minutes -22 degrees 40 minutes, east longitude 99 degrees 55 minutes-10/degree 50 minutes, Xishuangbanna is the only place in the tropic of cancer desert on earth.

Oasis. After taro grass grilled fish, fragrant bamboo rice, fried moss and fried cowhide, the most delicious dish is probably this Dai-flavor platter.

45. Tianshui: Tianshui Chowder

Tianshui is known as "the south of Shang Xiao". Reporter Fan Changjiang wrote in the Northwest Corner of China: "Gansu people talk about Tianshui, which is equivalent to Jiangsu and Zhejiang people.

Like Suzhou and Hangzhou, it is considered to be a place with beautiful scenery, rich products and outstanding people. "

Besides Tianshui Guagua, Tianshui paste, Tianshui lard box, Qin 'an hemp rotten cake, Qin 'an tripe soup and other snacks, are there any more popular Tianshui chowder?

Mix egg whites and egg yolks and spread them into pancakes. Chop fresh pork belly, add salt, flour and pepper, mix well, and lay flat between two layers of omelet.

Steam in a cage, cut into strips, and make plywood meat. Mainly plywood meat, with croissants and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander and wood.

Ears, etc. Into the soup basin, measure enough soup, mix meat and vegetables, drink while eating, not greasy, and delicious.

46. Zhouzhuang: Wan Santi

Wansan hoof, Wansan meat, fried lotus root, pickled amaranth and Wansan wild duck have become the representatives of Zhouzhuang cuisine. Especially the "three thousand hooves", according to legend, Jiangnan.

Shen Wansan, a very rich man, "If there is a banquet at home, there will be a clear hoofbeat". Wansanti uses pork leg as raw material, supplemented by seasoning, boiled over high fire, steamed and crisp.

The soup sauce is red, fat but not greasy, moderately salty and sweet, and the meat is crisp and rotten, which melts in the mouth. It eats in a special way. Of the two long bones that run through the whole pig's trotters,

Gently pull out a thin bone, the hoof shape does not move. With the bone as a knife, the hoof is cut smoothly, making people share food.

Chaenomeles have become the main course of festivals and wedding banquets in Zhouzhuang, meaning reunion, while tourists are carrying fresh Chaenomeles packed in vacuum.

47. Urumqi: Hand-grabbed mutton

In fact, the delicious mutton by hand is not because of our imaginary "grasping by hand", but because of the local sheep and water in Xinjiang.

Local cooking methods. Peel and eviscerate the whole sheep, enlarge it in a pot and cook it in Tianshan snow. When you want to cook, grab a handful of salt and sprinkle it into the pot, or just sprinkle it.

Soak mutton in salt and you will get a big ear!

48. Yili: horse meat

Ili horse is famous all over the world, and Ili horse meat is superior to the world horse meat. After the horse meat is cooked with seasoning, put it in a plate with a big blade and eat it immediately.

Its meat is fragrant but not greasy and chewy for a long time. However, horse meat is still an expensive food. Even in Yili, eating horse meat can only be done occasionally.

"big meal"

49. Kashgar: brain pit meat

"If you don't go to Kashgar, you won't be in Xinjiang." You don't eat nakeng meat in Kashgar, so you can only make a trip for nothing. There is a kind of clay used to make naan in front of the house of Uighurs.

Pit, half underground and half on the ground. Seal the whole sheep in a pit with seasoning and bake it slowly in the dark. Bake for a certain time, open the pit, and the smell is fragrant.

The breath is overflowing, and it is not an exaggeration to describe it with "ten miles".

50. Zhengzhou: Carp is eaten three times.

Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Carp eating three times is a famous dish in Zhengzhou.

Carp is called Yellow River Carp. When a restaurant buys back carp, it must be kept in a clean pool for two or three days, and the fishy smell will be spit out before it can be fished out.

Cooking. Now this kind of attention is a bit extravagant, but eating a fish three times still makes people's index fingers move. Semi-dry and semi-sweet and sour tiles, mixed head and tail.

The most interesting thing about making soup with shredded radish is that sweet and sour sauce is mixed with a nest of noodles, which is similar to the vinegar fish noodles in Hangzhou West Lake.

5 1. Kaifeng: Sesame wings are in the middle.

Go to Kaifeng to eat authentic Henan food-Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. sesame

In fact, the wings in the wings are pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried. The fried egg juice is as cold as cicada's wings. It's rare for Henan cuisine to be so beautiful and beautiful.

Delicious food

52. Luoyang: Sliced pork soup

Luoyang likes to eat a straw mat and dozens of dishes, and the soup comes down, which makes people even enjoy eating. Sliced pork soup is an indispensable dish in the water mat, which is mainly based on

An old shop specializing in Henan cuisine, Zhendifang, is the best. It is made of lean meat as the main material and auricularia auricula, golden needle and mung bean as the auxiliary materials.

Slices are tender and slightly sour.

53. Anyang: buckle the bowl of crispy meat

Anyang, in the Central Plains, has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have entered one after another, and Anyang people like to order all kinds of dishes.

A little bit. Eight bowls of local traditional dishes are still very popular, especially weddings and funerals. As far as the present taste is concerned, the crispy meat in the buckle bowl is the most sustainable.

The potential of publicity. In fact, the traditional snacks, three non-sticky and mushy noodles, can best represent the dietary characteristics of Anyang.

54. Shijiazhuang: All fish are caught and fried.

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

The characteristics of local cuisine, and then innovation. One of the local dishes is fried whole fish, which is quite common among Shijiazhuang people. The whole fish was caught and fried.

The beauty of big carp lies in the knife method. A dish on the table accounts for one-third of the table, which is delicious and has an atmosphere.

55. Datong: Braised vegetables

Datong people have mixed tastes and are not particular about it. Accept all cuisines according to the order. Basal shrimp and braised soft-shelled turtle are both very respectable, affordable and delicious braised dishes.

Trained by local chefs. Braised dishes taste a bit like Northeast dishes. Potatoes, cabbage, vermicelli and pork are stewed in one pot, and big fish and prawns are cooked in one pot.

Don't hesitate to cook and warm your stomach?

56. Qinhuangdao: Steamed seafood

When you go to Qinhuangdao, you naturally want to eat seafood. Locals like steamed seafood, whether it's crabs, shrimps or clams, put water on it, steam it, and dip it in ginger when eating.

Vinegar juice, so fresh! There is a season to eat seafood. Crabs eat Pippi shrimp twice a year at the end of April. Of course, they can also eat farmed shrimp, regardless of season.

In the eyes of Qinhuangdao people, it is not called seafood. In recent years, barbecue seafood has become popular. There is a small miscellaneous fish called green husk, which is slender and has a little green back.

You can't fry, you can only bake. It's delicious and cheap. Five dollars this season can buy two and a half pounds.

57. Taiyuan: oily meat

Restaurants in Taiyuan are occupied by Cantonese cuisine, Sichuan cuisine, Beijing cuisine and Shandong cuisine, and the local cuisine seems to be just pastry snacks. Oily meat is also a little cake.

Snack means, but it is a popular local traditional dish. Select the best lean meat, cut it into thin slices and dip it in a thin layer.

Any restaurant will cook eggs, soak them in oil, take them out and stir-fry, and the taste is similar. Although the name makes

People are suspicious, but the taste is fragrant but not greasy, which is worth a try.

58. Nanjing: fry dried mugwort leaves.

Salted duck is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically that this duck is getting fatter and fatter now. Outside

When locals come to Nanjing, they all want to eat dried incense and fried mugwort leaves. Nanjing people also claim that "mugwort leaves are only available in Nanjing". In fact, there are many places where wormwood is produced.

I've been there, but they don't treat vegetarian dishes as attentively as Nanjing people do. People in Nanjing eat tung Artemisia, and they have to pinch off 8 taels a catty, leaving only clean green segments.

The stem tip of Artemisia fragrans. Stir-fried dried coriander is also "vegetarian" fried. There is little seasoning except a little oil and salt. What you want is the stem tip and fragrance of Artemisia selengensis.

The natural fragrance is mixed with dryness, which makes the lips and cheeks particularly refreshing after eating.

59. Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, but they are very picky about their mouths. Some people don't eat carp, others don't eat silver carp, but only crucian carp. I have never heard of any taboo-Suzhou Children's Association.

By "fresh", you must be eating crucian carp. Grilled crucian carp with onion highlights the delicacy of crucian carp. In the soup dripping with sauce red

Crucian carp has half an inch of crisp green onions on its back. Although I don't understand why this is "chopped green onion", people here always serve first.

This place.

60. Wuxi: Meat and bones

Wuxi beggar chicken is not eaten now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things, and the taste of meat and bones will make people think.

Sweet and sour pork ribs, but the meat on the bones is looser, thicker and sweeter, and even the bones are crisp enough to bite. Meat and bones were made several years ago.

When it turns into an empty bag, people at the railway station usually carry it to the car in eight boxes and ten boxes.

79. Dali: Crispy hot and sour fish

In Dali, the fish that eat Erhai Lake is unique. The melted snow in the snow-capped mountains merges into the water in Erhai Lake, so the water quality nourishes the exceptionally fresh fish in Erhai Lake. When the fresh-picked sour plum soup is still green, a "Cuimei hot and sour fish" with green plums as its flavor and peppers as its main ingredient is freshly baked. The fruit acid harmonizes the fishy smell and keeps the taste and nutrition of fish better, which is similar to the popular method of adding lemon slices to fish cooking in western food.

80. Zunyi: Fried bacon with broken ears

Houttuynia cordata Thunb, a famous Chinese medicine, took the tender rhizome to eat when it arrived in Guizhou, but it was named "Fengtou Ear Root" because of its crispness. The roots of Fengtou Ear belong to all Guizhou people. It is said that it depends on whether a person is from Guizhou, and it is enough to order two plates of rockhopper ears in the restaurant. In Zunyi, "fried bacon with broken ears" is naturally a must-eat dish at every table. The fishy smell of raw fish with broken ears and the aroma of bacon and pepper form a strange mixture. One is Leng Xiang, and the other is Wen Xiang, which makes people linger.