<h1>1. Harbin: Demoli stewed live fish</h1>
On the outskirts of Harbin, there is a small village called Demoli on the side of the road, and the villagers have opened a snack bar on the side of the road to entertain passers-by who stop to eat on the road. Tofu, wide noodles and carp caught in the Ussuri River are stewed together and eaten together, which is a hot old practice for the villagers. Later, the recipe spread throughout the streets of the city. Harbin people said: If friends from other places don't like to eat Western food and Northeast chinese dishes, we will eat Morley stewed live fish.
<h1>2. Beijing: Boiled fish
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"Hemp on the head, spicy addiction", originally a famous dish in Chongqing, is now popular in Beijing. Indirectly reflects the resurgence of Sichuan cuisine in Beijing and the decline of home-cooked cuisine in Northeast China. Boiling fish is a simple process: cut the fresh fish into thin slices, marinate it slightly with salt, and then boil it in water. The true taste depends on the quality of the pepper, the raw material of the pepper and the level of boiled red oil.
<h1>3. Zhengzhou: carp three eat
Zhengzhou also shouted the revitalization of Yucai, but it also laughed at itself: everything that needs to be revitalized is not far from extinction. Carp three eat is a famous dish in Zhengzhou, once the carp is to be known as the Yellow River carp, the restaurant to buy back the carp, must be raised in the clear pool for two or three days, the earthy smell spit clean, can be fished out of the pot. Now this kind of exquisite is a bit luxurious, but one fish and three eating is still a big move. Half dry to eat, half sweet and sour tiles, head and tail mixed with radish shredded to make soup, the most interesting thing is to mix the sweet and sour sauce with a nest of noodles to eat, and Hangzhou West Lake vinegar fish mixed noodles have the same magic.
<h1>4. Shijiazhuang: Catch and fry whole fish
From the perspective of traditional cuisine, Shijiazhuang is too young, too young to have its own characteristics, the so-called Shijiazhuang cuisine, in fact, is to absorb the characteristics of Beijing, Lu and other places of cuisine, and then to innovate. In local cuisine, there is a dish of catch-fried whole fish that is quite the "mind" of Shijiazhuang people. The whole fish is caught and fried with large carp, and the highlight lies in the knife skill. Serve the plate, a plate of dishes takes up one-third of the table, delicious and atmospheric.
<h1>5. Jinan: Tan fish head
"Tan Yu Tou" opened two branches in Jinan North Garden and Cultural East, and people who were accustomed to eating Lu cuisine fell into the spicy temptation of the Sichuan people. That kind of special pepper that is different from the usual "Chaotian pepper", the special soil and altitude that must be planted, the annual picking period is only seven days, and the altar is selected after harvesting, and stored in a special way for more than one year before it can be put into the pot, so that the hot pot can't stop spicy color, spicy flavor is rich, spicy is soft, spicy people are more like spicy, and those who are afraid of spicy are not afraid of spicy. Of course, silver carp head is also a good thing.
<h1>6. Dalian: Salted fish cake
Salted fish cakes flowed from the local countryside to the cities, and now all small restaurants can eat them. The fish is an autumn sea fish, there are stick fish and yellow flowers, palm long, put ginger and shallot salt salt, marinated and fried in oil brown. The cake is made of aged bud noodles mixed with bean noodles and white noodles. Bring water to the pot and paste the cake around the pot, want to eat it? Wait to cook it!
<h1>7. Shunde: Chrysanthemum fish raw
Shunde has been a rich place since ancient times, the locals work hard, like to use local products to cook carefully, evaluate each other, the overall cooking skills are quite high Chefs are exported to Guangzhou, Hong Kong and Macao and some cities in Southeast Asia, "food in Shunde, cooking out of Fengcheng". Shunde cuisine is characterized by clear, fresh, refreshing, tender and smooth. In addition to the famous sautéed milk and parietal eel, chrysanthemum fish raw is also more representative of the style.
There are also double skin milk in Daliang Town, Shunde, fish cakes in Chen Village...
<h1>8. Xiamen: Boiled live fish
The popularity of this dish in recent years at least shows that the people of Xiamen, who have always been very picky and even stubborn, identify with Sichuan cuisine, and many people attribute this to the large-scale landing of foreign dishes in Xiamen caused by the sharp increase in the city's foreign population. In 2000 alone, nearly 30 new Sichuan restaurants were opened in the small town of Men, a small town with a population of only 600,000. However, the taste of boiled live fish is indeed good, although the ingredients are simple and popular (grass carp), the cooking method may not be peculiar (boiled), but its wonderful combination of spicy and fresh not only satisfies the Xiamen people's long-lasting good taste of fish and seafood, but also is an extension of its traditional "sand tea complex" in the overall trend of Sichuan cuisine.
<h1>9. Yibin: yellow spicy diced fish hot pot
The yellow spicy ding on the yangtze river is "Bashi yellow spicy ding". What is "Bashi"? This is the Sichuan dialect, which means that it is too good to be good. The yellow spicy diced in Yibin is not braised or steamed, but mostly the way to eat Sichuan cuisine, yellow and spicy diced fish hot pot, the meat is tender and incomparable.
<h1>10. Ganzhou: Gannan small fried fish
Many people accidentally say that the small fried fish in Gannan is fried in Gannan, which is a big mistake. "Fish cake", "fish dumplings" and "small fried fish" are collectively known as Ganzhou "three fish". Gannan small stir-fried fish is a local flavor dish pioneered by Ling Chef in the Ming Dynasty, and it is still popular today. It is named because it is a small wine (Ganzhou used to call vinegar a small wine) fried fish. Stir-fried fish is made of fresh grass carp, removed from the head and tail of the fish, batched into pieces, and cooked with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. The color is golden, the taste is tender and smooth, and it is slightly vinegary.
<h1>11. Luzhou: Fish head hot pot
Sichuan hot pot originated in Luzhou, an important town in southern Sichuan at the confluence of the Yangtze River and the Tuojiang River, where the hot pot industry is thriving, creating many brands of hot pot restaurants. Fish hot pot has Yangtze River fresh fish yellow spicy dice, sand pot fish, half soup fish, home-cooked spicy, delicious but not dry fire, southern Sichuan flavor is prominent.
<h1>12. Dunhuang: Twin Tower Fish
Dunhuang food style is greatly influenced by grassland nomads, and "roasted whole sheep" is a must-have dish for all restaurants and guesthouses in the city. But the "three absolutes of Anxi" - drinking Suoyang wine, tasting Guazhou melon, and eating twin tower fish are the source of Food Culture in Anxi and Dunhuang. Suoyang wine is aphrodisiac with medicine, and melons in Guazhou (that is, Dunhuang) have a history of more than 3,000 years. King Mu of Zhou feasted on the Queen Mother of the West and the princes to have Guazhou honeydew melons; the freshwater fish fat of the Twin Pagodas was tender and refreshing, which was reserved for the four major food series of Dunhuang today, "Great Han Xiongfeng", "Sheng Tang Meteorology", "Dunhuang New Scenery" and "Shijing Hundred Eats".
<h1>13. Suzhou: Grilled crucian carp with green onions
Suzhou people love to eat fish, but pick their mouths, some people do not eat carp, some people do not eat silver carp, only crucian carp, never heard of anyone taboo - Suzhou children learn to say "fresh come" This sentence, it is when eating crucian carp. Grilled crucian carp with green onions highlights the deliciousness of crucian carp. On the back of the crucian carp dripping with red soup, half an inch long crisp raw green onion is placed. Although I don't understand why this is "roasted with green onions", this is always the place where people first put down.
<h1>14. Dali: Cuimei sour and spicy fish
Eating fish in Dali guarding the Erhai Sea is unique. The snow melts from the snowy mountains into the water of the Erhai Sea, and the water quality nourishes the exceptionally tender Erhai fish. When the freshly picked sour plum is still green, a "green plum sour and spicy fish" with green plum flavor and pepper as the main ingredient is freshly baked. The fruit acid blends the fishy, better maintains the taste and nutrition of the fish, and is similar to the western cooking of fish with lemon slices.
<h1>15. Carey: Sour soup fish
The new eight major cuisines have been added to the original unknown Guizhou cuisine, and Guizhou cuisine is so stubborn to push its acid, for modern people who often have a low appetite, all kinds of appetizing acids are tempting. The acidity of the fish in the Kerry sour soup is very exquisite, generally adding the special groove pepper and many local Chinese herbs with nutritional value, cooking the natural sour soup with tomato acid, and then washing the live fish under the pot. A data shows that the longevity population of local residents in Kaili ranks first in the country, and the nutritional value of sour soup fish has been excellently confirmed, and sour soup fish has since followed people's idea of health and longevity.
<h1>16. Yangshuo: Beer fish
Yangshuo beer fish is a large part of gui cuisine influenced by Cantonese and Sichuan flavors in recent years, but there are only two tricks that locals call it: one is to cook in Yangshuo, and the other is to fresh Li River live carp (a kind of self-sufficiency in a place with beautiful mountains and rivers). Live carp open belly but do not scrape the scales, cut in half, each half and then cut a few knives horizontally to taste, and then sprinkle with ginger shreds and other ingredients, put into the oil pan and fry, fry until the fish scales turn yellow and roll up, then drizzle with soy sauce, sprinkle red pepper, pour in half a bottle of beer, cover with yellow stew. Peel off the lid again, and you'll be able to taste the crisp, smooth, fragrant flavor of the beer fish skin.
<h1>17. Korla: Grilled fish
Grilled fish is the most common way to eat, but in Korla, grilled fish also shows a difference, the fish is the tender fat and sweet little fish of Bosten Lake, the water is the pure snow water from the thousand-year-old snow mountain of Bosten Lake, the fish meat is casually worn on a small wooden stick and turned to roast, only brushed with cumin, salt and ghee, slowly overflowing with aroma. Xinjiang is famous for grilling whole lamb, but Korla's grilled fish is certainly a more refreshing and palatable option.
<h1>18. Tangshan: Sauce tile fish
Hebei flavor includes three major genres, the Jizhongnan school, the Gongyan Saiwai school, and the Jingdong coastal school. Jingdong Pie is mainly based on Tangshan, and is known for cooking fresh seafood raw materials. It is characterized by rich raw materials, delicate knife work, fresh taste, pay attention to clear oil and hugs, and the dishes are equipped with exquisite Tangshan porcelain containers, which has a unique style.