Please note that this is a push that can only be opened by people who have stomach digestion tablets

©Jory Junjun/Figureworm Creative

Some time ago, Quanzhou's successful application for heritage caused a sensation, you must know that the World Heritage Site was selected by the authority of the United Nations Educational, Scientific and Cultural Organization (UNESCO), but do you know that UNESCO, which has thick eyebrows and big eyes, is also a full-fledged foodie?

They also have a little-known but equally heavy list, called the "World Capital of Gastronomy", which has so far selected 8 cities around the world – Popajan in Colombia, Erdetesund in Sweden, Zahle in Lebanon, Jeonju in South Korea, Chengdu in Sichuan, Shunde in Guangdong, Macau and Yangzhou in Jiangsu.

Yes, you read that right, China, as an all-encompassing food country, the selected cities occupy half of the list, come with LPs and see if you can escape their temptations?

# Chengdu #

The first Asian city to receive this award

Selection date: February 2010

Chengdu, in this river hilly area far from the ocean, is the hometown of authentic and rich fish and rice, which can be called the richest and most complex seasoning in the Chinese diet, and with the fresh and famous products, it has achieved a colorful and colorful Sichuan cuisine world.

There are fly houses during the day, cold cups at night, and hot pots and snacks all over the street. As long as you stop, there must be a restaurant around, you can follow the recommendation to press Tu Suoji, you can also intuitively break through, see the queue crowd to catch up with the usually not wrong. If you are knocked down by the hot taste, come to a bottle of Weiyi soy milk to soothe the hot tongue.

· Classical Sichuan cuisine ·

You can expect to eat the most authentic and classical Sichuan cuisine in Chengdu: the meat here is always served with garlic seedlings, not the lotus white or other methods of jianghu practice; those famous traditional dishes that are very famous but only eaten by few people, such as "boiled water cabbage" cooked in high-grade clear soup, can also be eaten in Chengdu's high-end restaurants.

Chengdu's diet can be described as tireless, contributing countless famous dishes, such as Mapo tofu, hui pot meat, kung pao chicken, husband and wife lung slices, ant on the tree, garlic paste white meat, fish fragrant meat shredded, spring water bean flower, dried sautéed beans, salt fried meat, etc., has become a well-known dish for diners around the world.

©Hui Live/Figureworm Creative

For most classic Sichuan cuisine, seasonality is an issue you can almost ignore. But there is always something special, and even if there is after this season, it is not the taste. Like bacon sausages in the spring, it's a must-see after the Spring Festival: fresh pork with fragrant peppercorns and other secret recipes, oily but not greasy.

©Catalpa, H/Figureworm Creative

Cold cups on summer nights, yak soup pots in autumn and lamb pots in winter are also very seasonal delicacies that should not be missed.

©GH Alpine/Figureworm Creative

· Hot pot, impostor dish, silly and unclear ·

"Hot pot is a group of people's impostor dish, fake dish is a person's hot pot", vividly interpreting the difference between hot pot and impostor dish, although they are all hot cooked, but the fake dish is as a "dish" and exists, slightly salty, generally will be eaten with rice.

As a good medicine to cure cold air, hot pot has also derived many ways to eat, such as skewers and cold pot skewers. When eating skewers, the hot soup flutters in front of your eyes, there are red pots and Mandarin duck pots, and you want to eat what you want to take and boil, the form is similar to the taste and hot pot. Eat a skewer and shout "Boss count the signs" after the end! Remember, hairy belly, yellow throat, liver are the standard.

As for the cold pot skewers, although there is a "cold" word, it is actually hot. From potatoes to lotus slices, from chicken feet to rabbit meat, meat and vegetarian dishes can become the raw materials for cold pot skewers, of course, the essence of eating skewers in addition to the bottom of the pot, there are dipping saucers, oil saucers or dry dishes, the latter is more spicy, more exciting to eat.

©Heiwuyingshi/Figureworm Creative

Similar bowl chicken has a history of hundreds of years, "bowl bowl" is the meaning of clay pot, indicating the use of pottery clay pot to hold food, with peppers as the main ingredient, now not only "chicken", a variety of vegetarian dishes can also be put into it.

· Fly houses in the back streets and alleys ·

In the hearts of Chengdu people, "fly restaurant" is not a pejorative meaning, but a kind of love name. The real "fly restaurant" needs to have at least three major elements: first, the environment is poor enough, Shen Hongfei once described a fly restaurant: "Only to see people full of people and bones and toilet paper full of white flowers, the degree of lasciviousness is no less than that of nightclubs"; second, the taste is good enough, the production should be grassroots, original, authentic, at least a few dishes are difficult for other restaurants to imitate; third, the price is affordable enough.

Get ready, then take Chengdu's famous food bus - No. 154 to start the food tour. The retro-looking bus drove all the way from Huaxing Street to Lotus Pond, stringing up nearly 20 fly restaurants. The first stop is Huaxing Street, "Zili Noodle Restaurant" and "Yutian Hotel" sit here; the nickname "Maocai Xishi" with the nickname of the shop is at Shuangzhazi Street Station; Guiwangqiao (Metro City Second Hospital Station) get off and go to the "Three Inverted Turning Roast Restaurant" to eat pink rattan pepper mullet; "Three Brothers Tian Snail" challenges your anti-spicy ability on Fude Street.

After getting off the bus from Mazhen Street, ask "Zhang Ji Eel Noodles" how to go, the material is real, the portion is sufficient, but the price is not low; Caojia Lane stands down and queues up to buy a "Wang Ji Special Pot Helmet" to take away to eat; then go to Zhangjia Lane Station to eat a "affordable beer duck"; and finally to the Honghua South Road Station, "Mao Ji Mao Cai" eats fake beef, duck intestines, and "fresh old man pig liver noodles" to stretch your belly to the limit.

Once you enter the fly restaurant, you can find that the saying "heroes regardless of origin" is also applicable to eating. Here, three or five tables swing in the aisle, between the elbows is the body temperature of the neighboring seat, wearing a casual old man and a fashionable woman with high heels also look calmly picking up the signature, this is a unique scene of Chengdu, is the most real human fireworks belonging to Chengdu people.

· "Red and White Snacks" Confrontation ·

Talking to Chengdu people about snacks and talking endlessly for hours is not a problem. Century-old shops such as Dragon Scribe, Zhong Shui Dumplings, and Lai Tangyuan are extremely famous and diners are endless; Jinli and Kuanzhai Alley are gathering places for small points such as leaf rakes, steamed cakes, and three cannons. Here, we prefer to provide some daily snacks that locals also love, whether red or white, and take out the change to try it.

There are many spicy "red snacks" in Chengdu, and fat sausage powder and copying hands are worth mentioning. And, of course, chewy noodles , sweet noodles sprinkled with crushed peanuts, chili oil, tahini, garlic paste and brown sugar juice – to taste sweet and spicy and spicy. Friends who like it can go to the mouth of the cave to open the old two cool powder to try it.

©Pengs/Figureworm Creative

Dan Dan noodles, which also belong to noodles, are named because they were first sold with a burden, but they are simply noodles with pork cheeks, but they are one of the classic snacks in Chengdu.

The well-known husband and wife lung slices, there are no lungs in the lung slices, it is the "offal" of beef tongue, tripe, and beef scalp that are marinated in one piece, and then drizzled with special red oil sauce and cold mix.

©Susu's Small Food Light/图创

Fat sausage powder must be no stranger to everyone, sweet potato made of fine powder, soft rotten fat intestines, with red pepper oil, and then put on a pot helmet, is a delicious breakfast, just baked pot helmet into almost full of cold dishes, the filling varies with the store, wheat mixed with red oil aroma is addictive.

If you want to alleviate the spiciness of "red food", then try the non-spicy "white food", you can choose ice powder, this snack with fake sour pulp seeds in the water kneaded, solidified after the production, generally add brown sugar water to eat, you can also choose egg baking cake: this is often seen on the street selling stalls, eggs and flour baked into a thin skin, and then wrapped in a variety of flavors of filling.

©fxy1223/Figureworm Creative

There are also sugar oil fruits and pot helmets, the former is fried glutinous rice dumplings wrapped in white sesame seeds, crispy on the outside and soft on the inside, biting down sweet in the heart. The latter is a dough rolled into the filling, fried and roasted dry, usually with a taste of beef, pork or brown sugar.

©Yuankejia/Figureworm Creative

· Challenge your stomach: Bunny, Brain Flower, Moose ·

Chengdu people have a special love for rabbit heads, and even kisses are called "nibbling rabbit brain shells". Data show that Sichuan people can eat 200 million to 300 million rabbit heads every year. Spicy rabbit head is one of the best choices for locals to supper and snack, in Chengdu, it is not difficult to see stalls selling spicy rabbit head, the surrounding Shuangliu and Huayang are famous production areas.

Another way to eat rabbits is to roast them: golden and crispy rabbits spin on the grill, and the queue in front of them has not been broken.

Don't be intimidated, brain flowers are popular dishes in hot pot, skewers and barbecue restaurants, and this is just one of the many popular animal offal foods, such as waist flowers, duck (goose) intestines, tripe, chicken gizzards and so on are also loved by locals. The knotted pig intestine "Mould" is the best companion for fat intestine powder, generally accompanied by a military pot helmet, after the soup enters the intestine, the aftertaste is endless, and the taste is "not pendulum".

#顺德 #

Stick to the "Cantonese flavor" to the bone

Judging date: December 2014

©Steven Teacher/Figureworm Creative

Although it is only an administrative district of Foshan, when it comes to Shunde, the focus shifts to the experience of the taste buds. Shunde's ancient name is Daliang, because of the Phoenix Mountain, it is named "Fengcheng", Sanji Fish Pond, and the products are abundant. Fengcheng is known as the source of Cantonese cuisine, and the golden sign of "food in Guangzhou, cooking out of Fengcheng" is not false at all.

People here pay attention to food and cooking, forming a cuisine characterized by clear, fresh, refreshing, tender and smooth, especially known for paying attention to the freshness of raw materials and paying attention to seasonality. The farmhouse's "local pie" fresh ingredients and traditional practices (such as roasting geese are still roasted with lychee wood) are unmatched in the metropolis of Guangzhou, and the cooking attitude of "not tired of eating, wonderful at home" has made every ingredient studied to the extreme.

· Fancy fish cuisine ·

©butcher24/Figureworm Creative

Shunde people can always make fish unexpected, whether it is a large plate of steamed fish, a lot of effort to brew mud carp, or a fish raw fish that is full of wind and water, you can never forget it.

Shunde is rich in freshwater fish, and the fresh advantage has made a famous dish of fish raw - fishing raw. This dish was originally eaten in the New Year, "fishing" is the meaning of stirring, with refreshing sashimi as the bottom, put ginger shredded, carrot shredded, sugar garlic, tangerine peel shredded, lemon leaves, pickled peppers, sesame seeds, peanut rice, etc., everyone while "fishing" while saying: "fishing, fishing, fishing wind and water!" "The sweetness and crispness of the fillets and the aroma of the ingredients explode in the mouth, like a large fireworks show with the sense of taste.

In addition to fishing raw fish, stuffed mud carp and large plates of steamed fish these excellent delicacies, fish skin to eat is not inferior, in the street restaurant fish skin Xiang, a "signature colorful fish skin" may make you no longer miss the famous shop in Guangzhou, enough color and bullet, of course, the primary version of the cold mix fish skin is also enough, with a boat porridge just right.

©RniLee/Figureworm Creative

· Delicious desserts ·

©Marco781/Figureworm Creative

As the top brand in the list of shunde desserts, the well-known double skin milk in the country must be made with water milk, and when tasting, you can feel the texture of the two layers of buffalo milk skin, hot and cold, silky and sweet, and the aftertaste is endless.

You can try it at Minxin Old Shop (Dongle Road Store), which is close to Qinghui Garden, and the green bricks and stained windows of the whole shop are full of Lingnan flavor. There are many flavors of double skin milk here, and the beans of red bean double skin milk are so full that they are spilled, and fried milk should be eaten while hot. The taste of traditional sugar water is relatively refreshing, and the salty snacks are also very good.

It is worth mentioning of course the Lunjiao cake, which is a traditional dessert in Shunde, because it is fermented with yeast to pass the indica rice noodles, so it looks particularly transparent, eating is a bit of Q wine cake feeling, refreshing and not too sweet, if you want to pursue authentic products, go to Lunjiao to eat and eat, of course, you can also go to the Huanjie Lunjiao cake on Huagai Road Pedestrian Street.

· Famous Chen Cun Fan ·

Chen Cun powder was actually born in Shunde Chen Village, qing mix powder can best eat the quality of the powder, the simple appearance of the thin Q bomb, adding soy sauce to reveal the aroma. If you want to eat, recommend Huang Junji Chen Cun powder, this old shop from Chen Village was recommended by Mr. Cai Lan.

©hrboy/figureworm creative

In 2012, the fifth episode of the CCTV food documentary "China on the Tip of the Tongue", "Kitchen Secrets", introduced the food culture of Foshan Shunde Village Banquet to the audience for about ten minutes, and showed the production process of Shunde cuisine, Jun'an Steamed Pig, so that the world could understand the charm of Shunde cuisine .10 Steamed. After this episode was broadcast, it also made Shunde Jun'an steamed pigs a big hit in the country.

#澳门 #

Foodie's Garden of Eden

Judging date: November 2017

©Chachanit/Adobe Stock/Figureworm Ideas

When traveling in Macau, you should pay more attention to weight gain than worrying about not being able to find a suitable meal. From Portuguese and Macanese cuisine to authentic dishes from all over the world, from the market stalls to the hotel restaurants, frugal and rich and varied cuisine is the most life-like expression of multiculturalism in Macau.

· God Eater on the Street ·

The mouth-watering taste of Macau is often just off the street. Some of them have long been all over the world, but if you want to eat the most authentic bite, you still have to come in person.

A signature dish like the Portuguese tart, the tart is a classic snack in Macau, with a crispy tart and a smooth and soft custard filling in the middle. A visit to Andrew for a Tart is a designated action to taste Macau cuisine, and don't miss it.

©Hannah_Bei/Figureworm Creative

On a par with Portuguese egg tarts, there must be pork chop buns, which use a mix of Chinese and Western methods to make meat lovers shine.

· Taste of East-West Fusion ·

©Anif/Figureworm Creative

In the old days, Portuguese merchant ships arrived in Macau via Africa, India, Malaysia and other places, and brought spices and eating habits with them. Based on Portuguese cuisine, the Macanese people living in Macao have combined the food culture of many of the above places to gradually form a unique "Macanese cuisine".

Macanese cuisine was inscribed on the Macao Intangible Cultural Heritage List in 2012, with Ma Jie Xiu being the most famous dish in Portuguese cuisine and using a salted cod.

When you come to Macau, you must try the Portuguese chicken, which is a Macao specialty that although it has the name of Portugal, it is absolutely unpalatable in Portugal. You can eat it at the affordable Lido Restaurant, which is run by the Macanese Sonia and is located in the alley, which is the "canteen" of the Macanese people, and the variety of dishes is displayed in front of the counters, with a strong family flavor.

After eating these, you can try the local dessert - wood bran burd, which is made of butter, biscuits and other ingredients layer by layer, and sprinkled with biscuit crumbs, which is dense and rich. Eat a few traditional Macadamias (actually a kind of mung bean cake) as you walk, which are crispy and sweet.

· Shopping for Guanye Street ·

Guanye Street has long been famous in the food circle, and the surrounding gourmet restaurants that hide dragons and Crouching Tigers will make you complain that your stomach capacity is too small. Taipa's Old Town is also worth a stroll after you've eaten, and unlike the official and religious atmosphere that pervades the peninsula, the Portuguese architecture here has a more lifelike atmosphere, whether it is a residence, a museum or a marriage registry, all of which hide trivial and happy details of life.

As a must-visit place for the gluttonous, Taipa Old Town will keep your mouth busy with specialties from souvenirs and authentic dishes to special snacks such as mulch budden and durian ice cream.

Huang Ji Cake House is the only century-old brand in Guanye Street that does not solicit customers, does not set up food tastings, and still queues every day. All kinds of cakes follow the traditional method of making, from peeling, filling, and cake making. We recommend the signature wife cake with a very soft outer puff pastry, the meat cut with southern frankincense, and the crisp, sticky and tough chicken cake, which actually has no chicken inside and is full of lard aroma.

After eating, it is also a pleasant thing to take a walk in taipa's old town and see the historical buildings of China and the West. Attractions such as the Cotai History Museum can be easily explored on foot.

©Greg Elms

#扬州 #

Exquisite to the lips and teeth, live the life of a god

Judging Date: 31 October 2019

As the main force of Huaiyang cuisine, when you come to Yangzhou, tasting huaiyang famous crab powder lion head and boiled dried silk is the highlight of this trip; and it is an authentic old Yang school living method to experience "morning skin bag water" with locals and eat morning tea in "three springs". Heading around Fengle Upper Street, Middle Wenchang Road and Siwangting, you can effortlessly find a long-established restaurant to enjoy.

· Ritual in morning tea ·

Yangzhou people eat morning tea culture can be comparable to Guangzhou, a plate of hot dry silk, a few colors of snacks, a cup of tea, no matter how busy you have to eat morning tea first. You have to "hurry up" for morning tea, preferably before 6:30, or wait in long lines.

In the early morning, take a straw to poke through the steaming crab yellow soup bun, pork aroma and crab yellow fresh are sucked together, wearing the intestines unforgettable! Then eat Huaiyang fine points in turn, three ding bun is the top brand in Yangzhou, the noodles are fermented soft and tough, and the chicken, meat and bamboo shoots are properly matched in proportion. Each of these delicacies has its own advantages, and if you want to say which is more delicious, you have to work hard to taste it yourself.

Of course, you also have to try the jadeite roast and mille-feuille oil cake known as "Yangzhou Double Perfection", the green vegetable leaves are mixed with cooked lard, ham to make the filling, the skin is thin and green; the cake of the mille-feuille cake is divided into 64 layers, and the layers of sugar and oil are interspersed; and the usual details of plum vegetable buns and vegetarian vegetable buns are even more amazing.

"Three Spring" (Fuchun, Yechun, Gonghechun) is the old Yangzhou people's favorite place to go, and Wuhan jianghu atmosphere of the "premature" is different, and Guangdong random selection of "morning tea" is also different, Yangzhou morning tea like a never overstepping everyone boudoir show, gentle and solemn, even if it is only breakfast, but also full of ritual.

The century-old tea house recorded in the "Yangzhou Painting Record" is now only Yechun, sitting here, outside the window is a cruise ship from the royal wharf, the window is steaming crab yellow soup buns, and the weeping willows reflect the unique tranquility of Yangzhou. Yangzhou people love here, not only because of the delicious morning tea, but also because the entire tea house is built next to the river, and the pavilions and pavilions fall between the small bridges and flowing water, for eating, more comfortable scenery.

>> eat morning tea, new shop new way

In Yangzhou, some salt merchant mansions have been developed into boutique hotels and fine restaurants, which may seem to be private spaces for a small number of people from the outside, but they are also open to the public as attractions, and the price of morning tea or drinks is relatively affordable.

Lu's Salt Merchant Mansion: Yangzhou's "Salt Merchant First Floor", when the attractions are not open, concurrently operate catering, providing three meals a day, and meals can be exempted from the entrance ticket.

Wujingtang Western Restaurant: Ma's Xiaolinglongshan Restaurant, one of the "Poetry Clubs" mentioned in the "Yangzhou Painting Record", dines at the house of Ma's Xiaolinglongshan Restaurant, and the Street South Bookstore was once the old residence of "Yangzhou Erma", which contains the "Xiang Ji" boat bream with the same name as the Slender West Lake "Qiangui" bream, and is also a 24-hour bookhouse.

Courtyard Tea Narrative: Located in the Changle Inn, open as a tea room, find a chair to sit in the small courtyard of the Ming and Qing Dynasties full of gold and gui, only the sound of cicadas and the occasional footsteps of residents reminding you that it is night

· The First Banquet of the Founding of the People's Republic of China - Huaiyang Cuisine ·

Early in the morning, not hungry in the afternoon. But when it comes to the meal, you still have to enter the restaurant, and you can't miss the authentic Huaiyang cuisine in Yangzhou. Huaiyang cuisine has the reputation of "the first feast of the founding of the country", the knife work of boiling dry silk is amazing, the crab powder lion head is not just as rough as it shows, fat and not greasy, loose but not scattered, fat and lean meat minced with eggs and shrimp, and then put on crab powder, braised steamed each has the taste of ring fat swallow lean.

Huaiyang cuisine also has a clear root of Wensi tofu, 1.5 cm thick dried tofu into 24 pieces, absolutely let you marvel, and Yangzhou chefs created three sets of ducks, the vegetable pigeon boneless filled into the wild duck, and then the wild duck boneless into the domestic duck, bringing out a unique taste. Remember to try the braised silver carp head, which is tender and thick, all of which are worth tasting.

At this time, the stomach must have run out of space, but still worry about the world-famous Yangzhou fried rice, and now Yangzhou fried rice has out of the industry standard, eggs, scallops, shrimp, ham, green beans and so on can not be less.

See so much food

Do you want to come to the punch card right away?

You also like what private food you have

Come and dry in the comments section