Jinan: Nine turns of the large intestine.
This dish was first created by the owner of Jinan Jiuhualin Restaurant in the early years of the Guangxu Dynasty of the Qing Dynasty, and was originally named "Braised Sausage", and after many times of improvement, the taste of braised intestine was further improved. Many famous people prepare a dish of "braised sausage" when they set up banquets at the restaurant. After eating, some literati and scholars felt that this dish was indeed different and had a different taste, and in order to please the shopkeepers, they liked the "nine" habits, and praised the chef for making this dish as exquisite as the Taoist "nine alchemy jindan", so they renamed it "nine turns of the intestine".
Guiyang: Silk doll
The first thing to eat in Guiyang is naturally a silk doll. Silk dolls, also known as su spring rolls, are one of the most common snacks on the streets of Guiyang. The silk doll is shaped like a swaddled baby during the wrapping process. Don't be intimidated when you hear this. "Swaddling" is actually a pancake specially made with rice flour, as thin as paper— only the size of a palm. Then rolled into the baby, that is, sour radish shreds, folded ear root (houttuynia), kelp shreds, cucumber shreds, vermicelli, pickled radish, fried soybeans, crisp whistle, peanut flour and so on. When eating, the most essential thing is the poured soup.
Fuzhou: Buddha jumped off the wall
Exquisite materials, unique production methods, strong flavor and well-known at home and abroad in the Tang Dynasty more than 1300 years ago. It is said that a monk of unknown origin came to Fujian to preach the sutra, and in a restaurant adjacent to his monastery, there was often a dish with a strange aroma, which made him stupidly think of mortal dust. Finally, one day, he could not hold back, jumped over the wall, and feasted on it, so that he broke the precepts.
Chengde: Swastika button meat
This is a court dish, now a birthday dish, the method is to cut braised pork into 3.3 cm square pieces, use a knife to cut the meat pieces from the outside and inside one by one, and circle the meat in a square circle to the center of the meat block to form "ten thousand"
Yichang: Three Journeys of Immortal Chicken
It is a traditional dish in Yichang City, Hubei Province, which uses fat and tender chicken as raw material, after slaughtering and purifying, the whole chicken is marinated in a sand bowl with a variety of seasonings, and then adds broth and spices, rock sugar and other spices to boil, and then move the low heat (fire) to the sauce of the chicken cooked on the plate. Bright and mellow, original taste.
Zunyi: Stir-fried bacon with folded ear roots
Chinese medicine is famous in houttuynia cordata to Guizhou on the tender section of the rhizome to eat, but its crisp so name "folded ear root", folded ear root is the logo that belongs to all Guizhou people, it is said to see if a person is authentic Guizhou people, into the restaurant two words do not even point two plates of folded ear root is it. In Zunyi, "folded ear root stir-fried bacon" is naturally also a must have at every table, a dish that can not be tired of eating, the raw fish smell of folding ear root and the aroma of bacon and pepper have formed a peculiar mixture, one is cold incense, one is warm fragrance, it cannot be wrapped around, and people are low-lying.
Kunming: Chicken offal stir-fried dried bacillus
Fungi have always been known for their delicious taste, and wild mushrooms are naturally even more delicious. At present, Kunming people who are tired of eating big fish and meat, Kunming people with unique geographical locations, Kunming people who have always been known for living in harmony with nature are also addicted to wild mushrooms with convenient conditions (in Kunming, wild mushrooms around Kunming have maintained an inexhaustible momentum.
Lhasa: Raw beef sauce
Tibetan medicine has always been very mysterious, and the raw beef sauce that Lhasa must have for entertaining VIPs is the most wonderful mixture of several tibetan medicines that can be tasted and mashed fresh raw beef.
Chaoshan: Brine goose paws
Chaoshan family, Chaoshan cuisine is delicious. Like brine goose paw, the most common brine flavor, in Guangzhou or other parts of the country can also be eaten, although sometimes feel good taste, but most of the time always feel that the taste is a little worse, only to the Chaoshan area, can eat the authentic brine taste. Brine goose paws are made of brine, cloves, large ingredients, cinnamon, licorice, tangerine peel, fennel, cumin, peppercorns, sand ginger, monk fruit, rose dew and other ingredients.
Jinhua: Rabbit head pot Jinhua's ham is famous, rabbit head is only in the past two years to rise.
Shaoxing: Moldy dried vegetables roasted meat
When ordinary people go to Shaoxing, the first thing that comes to mind is the fennel beans of the Xianheng Hotel. In fact, the flavor of Shaoxing cuisine, one is moldy, the other is bad. Bad stuff, bad chicken, bad shrimp, foreigners can't eat it, like stinky tofu. What can be tasted is still moldy vegetables. Shaoxing people like to use Chinese cabbage to get moldy, and outsiders can't learn it. Moldy dried vegetables roast meat, fragrant, refreshing, and a unique chewy feeling.
Yangzhou: Stewed crab powder lion's head
Suzhou: Squirrel cinnamon fish
"Squirrel cinnamon fish" is a representative work in Huaiyang cuisine, which has long been well-known at home and abroad. This dish is colored and fragrant, flavorful and tangible, and more interesting and sound. When the fried osmanthus fish like a "squirrel" is served, it is immediately poured with steaming marinade, and the "squirrel" squeaks and "barks". The earliest origin of this dish is the work of the chef who ordered the chef to make the scenery visited by the Sui Emperor into a dish during the Sui Dynasty Emperor's southern tour of Yangzhou, and later spread throughout Jiangnan.
Qinhuangdao: steamed seafood to Qinhuangdao naturally to eat seafood, locals like steamed seafood, whether it is crabs, shrimp or clams, put on the water, steamed, when eating dipped in ginger vinegar juice, that fresh!