1. Taipei: Mandarin duck hot pot
Many Hong Kong artists are crazy about it, and it is reported that Aaron Kwok packed the hot pot ingredients back to enjoy it when he left. The most important thing about hot pot is the soup base, and there are as many kinds of soup bases as there are shops, but no one knows the ingredients and how to make the soup bases. Like eating Sichuan cuisine, the spicy degree of hot pot is graded, and the Mandarin duck hot pot is half spicy and half not spicy, which is optional. Different from other hot pots, the ingredients are indispensable to duck blood, as well as tofu, tripe, beef shi, chicken and so on. The price is abundant and frugal, equivalent to 100 yuan to thousands of yuan.
2. Kaohsiung: Oysters fried
Oysters are a specialty of Kaohsiung and are a type of shell seafood. Stir the oysters with the thread powder, then beat the eggs and fry them in oil, so that the eggs wrap around the oysters, like egg cakes.
3. Tainan: Fried eel
Tainan specialty. The condiments are sugar, salt, and the Nine Kings, and although fried, the fish can still be kept delicious with a hint of sweetness.
4. Hong Kong: Roasted pork
Roasted pork includes roast goose, suckling pigeon, suckling pig, char siu and some brine dishes. Generally, it is first submerged in a secret sauce for a period of time and then put in the oven to roast, roast goose, suckling pig skin crisp, fat, the taste is slightly sweet people like Cantonese. Deep well roast goose and flower field suckling pigeon are among them "old brands". Cantonese people will bring suckling pigs to worship the gods every New Year's Festival, and the movie (TV) opening camera also likes to cut suckling pigs Tujili. Brine dishes are relatively light, brine goose paws (wings), brine duck kidneys and so on.
5. Harbin: Demoli stewed live fish
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.
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!
7. Meizhou: Hakka stuffed tofu
The thousand-year-old city of Meizhou, known as the "Guest Capital", the Central Plains people "dressed in crowns and moved south" to here, not only brought the atmosphere of reading and tasting, but also formed their own food culture Hakka cuisine. The water tofu the size of a matchbox is fried to a golden brown, and the stuffing made of pork and fish is "stuffed" into it, and the green onions and sesame oil are added and simmered in a chicken soup clay pot until the aroma is overflowing. The Hakka people who wanted to come to Meizhou did not have wheat dumplings for a while to create such a delicious taste.
8. Qiqihar: Kill the pig dish
New Year's Day, a family in the village killed a pig, this back and legs are all good things, how to eat the rest of the fat into the water? This brings us to the pig-killing dish: the blood sausage made of home-pickled sauerkraut plus the fat meat raw materials are all there. To eat the big fat meat can not be greasy, cut into slices and put into a pot, boiled in oil, and then stewed with sauerkraut and blood sausage. In the countryside, the stove fire reflected the face of the bride, and the stew with ginger and garlic in the pot was boiled and grunted. When this pig-killing dish spread to the city, the city restaurant added more processes and used enough materials.
9. Zhanjiang: Local chicken
Zhanjiang was formerly known as "Zhouwan", and Maoming, Yangjiang and other places of eating habits are common, Zhanjiang cuisine belongs to the list of Cantonese and Western cuisines pay attention to coarse material refining, original taste. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from zhanjiang Xinyi County to eat grain and grass to grow up in the farmhouse chicken, is a slow growth rate or give birth to the first nest of eggs of the small hen, such chicken meat fiber is strong, easy to accumulate nutrients. The finished chicken has a golden buttery appearance, a smooth skin in the mouth, a strong aroma, plus a dish of sesame oil garlic sauce dipping sauce, "annoying" very much!
10. Yan'an: sheep soup
There are many delicious things in Yan'an: potato rubs Ganquan tofu long pancakes, and the most important thing to taste is the sheep soup. Lamb, haggis and soup made with ingredients are very simple. Fellow villagers squatting together around lamb belly hand towels, holding steaming sheep soup in their hands, in Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.
11. Xi'an: Cold mixed donkey meat
Donkey meat has the functions of replenishing qi and blood, benefiting internal organs, etc., and has the folk proverb of "dragon meat in heaven, donkey meat on the ground". Shaanxi Guanzhong is rich in the well-known "Guanzhong donkey" throughout the country. Since the Xianfeng period of the Qing Dynasty, there has been Fengxiang bacon donkey meat, in ancient times, donkey meat was only raw and cooked two ways to eat, and now there are more donkey meat soup pots and meat stir-fry, adding Sichuan cuisine and medicinal food practices, meat beauty, taste fresh.
12. Xiangtan: Maojia braised pork
Maojia cuisine is famous for Chairman Mao's hometown, and chairman Mao's braised pork is full of praise. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan, where the braised pork is selected from the five-flower belly, the belly meat of the five layers of three flowers is steamed with rock sugar star anise cinnamon and then fried and then put into the pot to put the tempeh as the ingredient, the method is very exquisite and complex. The prepared Maojia braised meat is golden buttery, fat but not greasy, very fragrant and delicious.
13. Guangzhou: Old fire soup
Boiling soup is a compulsory course for housewives in Guangzhou. Authentic Guangzhou people do not like to drink soup, whether it is made at home or sold in large and small restaurants, Guangzhou's old fire soup is nothing more than a purpose - nourishment! In summer, winter melon stew ribs are added to lentils, red adzuki beans are fired, and in winter, Chinese ginseng chicken is used to dispel cold.
If you have just arrived in Guangzhou, the taxi driver will tell you: the water here is very hot, there will be acne on the face, you want to drink soup and eat herbal tea...
14. 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...
15. Yanji: Dog meat hot pot
When you go to Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like the rest of the country, hot pot is also popular here, and the Dog Meat Hot Pot of the Koreans is also popular here. Special pot bottom, stew is dog meat, dog miscellaneous dog ribs. In addition to fresh is spicy. It may be that Yanji is too cold, so the dog meat supplement also needs to add peppers. Eat all year round, eat the best in summer, cure cold!
16. Changchun: Three fresh
China's folk have always had the habit of tasting three fresh ground, three fresh trees and three fresh water on the day of summer. Speaking of the three fresh foods in this place, it refers to the seasonal vegetables that are freshly laid down in the ground: amaranth, yuan wheat and broad beans (or garlic seedlings), which are fried together and eaten fresh and tender. In Changchun, Di San Xian became a famous local dish. Now there are also potatoes, eggplant, and peppers stir-fried together. This is an authentic Northeastern dish.
17. Jiamusi: Sauerkraut pork stew noodles
Northeast people love to eat stews, eat more famous, what big goose stew potatoes, chicken stewed mushrooms, pork sauerkraut stew noodles, but also as the name suggests, all of them are the local dishes eaten in the cold wind. Northeast tall cabbage pickled sauerkraut cut into matchsticks thick silk, help white leaves green, long boiled without chyme. The local potato flour is easy to cook and resistant to cooking, and the yellow and white is bright and bright, and it is simply a spring willow hanging upside down with chopsticks. With the old soup of meat and bones cooked when the pig is slaughtered, the pork sauerkraut noodles stewed over a stir-fried pork belly are added, and the delicious aroma surrounds the roof!
18. Shenyang: Sichuan hot pot
Just like in other cities, Sichuan hot pot is popular in the streets of Shenyang. The taste of Sichuan hot pot is thick and spicy, which is not only similar to the strong and rugged cuisine of Northeast China, but also throws the temper of Shenyang people to the taste of Shenyang people. Speaking of spicy, northeasterners are also the best, in fact, the owners of sichuan hot pot restaurants in Shenyang really feel that they have found the right place, and the enthusiasm of Shenyang people simply makes them regard this place as a second hometown.
19. Hohhot: Mongolian barbecue
The authentic flavor of the horseback people is roasted. When you have entered the yurt, drunk milk tea, and handed the hada with both hands by the hospitable wrangler! When you surround the roaring campfire and enjoy the aroma of roast meat sent by the gentle breeze of the grassland, you will definitely think of "seeing cattle and sheep at the bottom of the wind-blown grass".
20. Beijing: Boiled fish
'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.
21. Jilin: dog broth
At the Joseon Hotel in Jilin Province, all dog broth is fresh meat of the day stewed, no old soup. The dog broth that comes out of this is called clear soup. To eat dog meat, there are more dog meat stewed tofu, dog meat dried cabbage, dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable, this bowl of soup entrance, aftertaste, feel that the nasal cavity has an aroma This dog meat will be more and more fragrant.
22. Shenzhen: Chongqing old hot pot
Shenzhen seems to be an easy city to land, any kind of food can find a place, of course, the hottest now is the hot pot. A website called Shenzhen Yi launched a "hot pot" diet topic. Chongqing hot pot, (Huojiaba) sub-hot pot, original ancient hot pot, Chaotai hot pot, fat cow hot pot, Huipai hot pot, "Tan fish head" hot pot, Japanese hot pot... What a hot pot contest!
Chongqing hot pot is mainly spicy, salty, fresh, sour and spicy taste, distinguishing between soup hot pot, red soup hot pot and Mandarin duck hot pot. It is known for its exquisite soup blending, with a variety of raw materials, meat and vegetarian, wide adaptation, unique style, warm scenes and other characteristics, so it is the hottest and spicy Pengcheng.
23. Zhuhai: Yellow bone fish
Sichuan people eat yellow spicy ding, southerners called yellow bone fish. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants, and there is no food of its own, so it has to eat everywhere. This fashionable yellow bone fish is made from Hunan cuisine.
24. 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.
25. Longyan: Drunken River field chicken
This is a Hakka classic dish, which was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) in the past few years, but in Longyan, even if Sichuan and Hunan cuisine have now swept the country, this drunken River chicken can still be called a constant prosperity.
Known as one of the world's five most famous chickens, The River Field Chicken from Changting is said to be famous for its three yellows (mouth, feet, hair), three blacks (two wings, inner side, tail end) and three forks (crown top and two claws), but the most absolute thing about this dish is in wine, and only by cooking with Hakka wine can it make a delicious chicken that is fresh, tender and fragrant.
26. Chengdu: Pickled pepper cuttlefish
A writer named "Mao" wrote about Sichuan-style seafood like this: Since the seafood has reneged from Sichuan cuisine, it seems to have rejuvenated its second spring! One of the ironclad examples is the pickled pepper cuttlefish.
This dish all relies on Sichuan's pickled sea pepper (bullet pepper), to choose a bright red color, large flesh thick sea pepper, the bubble also needs to be just right. The red and white dishes are clear and pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.
27. Yibin: yellow spicy dingyu 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.
28. Changsha: dry nest with leather snake
In 2000, the taste shrimp was crazy in Changsha City, and every restaurant and stall did not do the flavor shrimp, and with the recent discontinuation of the grass lobster, the taste snake that debuted with it took the upper hand. The taste of the snake and the taste of shrimp have the same magic, chopping the snake into strips is also made of Hunan specialty hot sauce, large ingredients, fragrant leaves, green and red peppers, green and ginger MONOS glutamate stewed and simmered. After stir-frying, simmer over high heat to taste. Drizzled with juice on the plate, the fat snake segment has been soaked through the body red, the snake meat is tight, the silk is glowing with transparent oil, along the texture of a bite, the elastic snake meat between the tongue gradually turned into aroma, the kind of spicy that was subsequently felt, spicy people sucked in the cool air but also couldn't stop.
29. Haikou: Sand nest Wenchang chicken
Wenchang chicken, known as the first of Hainan's "four famous dishes", is named because it is produced in Wenchang City, Hainan, weighing about 1.5 kilograms, and the traditional way of eating is white chopping, which best reflects the original taste of Wenchang chicken. At the same time, the rice cooked with chicken soup with chicken fat is commonly known as "chicken rice". Hainanese call it "eating chicken rice", which includes white chopped chicken. Under the influence of the heat of casserole in the country, Wenchang chicken in Hainan also has a casserole trend.
30. Sanya: Red curry golden melon with duck
Jiaji duck, commonly known as "fan duck", is a fine breed of duck introduced from abroad in the early years of overseas Chinese, its duck raising method is particularly exquisite: first feed the ducklets with freshwater small fish and shrimp or earthworms, cockroaches, about two months later, when the duckling feathers first rise, then in small circles, narrow their range of activities, and use rice, rice oaks and kneading into small balls to fill in feeding, 20 days later it will grow into meat ducks. It is characterized by the fact that the duck meat is thick, the skin is white and smooth, and a thin layer of fat is sandwiched between the skin and meat, which is particularly luscious. Then with red curry and golden melon, it is more vivid and fragrant.
31. Nanchang: Stir-fried bacon with quinoa
The grass of Poyang Lake, the treasure of the Nanchang people - this is the dish. Although this dish jointly made by the two major cities of Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people, and whenever they have the opportunity, they will order it for friends from other places and people who have been away from Jiangxi for too long. Artemisia quinoa is a kind of aquatic herb unique to Poyang Lake Area, which is considered by Chinese medicine to be sweet, flat and slightly toxic, which can clear heat, dampness and kill insects. Artemisia quinoa is stir-fried with bacon and added some leeks to "line" the "original fragrance" of quinoa. The ending is that the bacon is salty and soft, and the quinoa is crisp and tender and sweet. This dish is also found in Hunan cuisine, but it is stir-fried with quinoa root, and the onshore quinoa is not crisp enough.
32. 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.
33. Pingxiang: Spicy fried lavender
"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of its proximity to Hunan, the Pingxiang people are fierce in eating spicy food, and it is said that even steamed eggs are dried with peppers. Spicy stir-fried lavender is a typical spicy dish, but the spicy flavor is replenished to the lavender flesh, making the aroma of the lavender more intense.
34. Ji'an: Jinggangshan smoked bamboo shoot roast meat
Eight hundred miles of Jinggang is a sea of bamboo, and different varieties of bamboo shoots are easy to make dried bamboo shoots. The boiled bamboo shoots are roasted and dried over a charcoal fire, because they are black and brown, called black smoke shoots. With its roast meat, the meat is sweet and the bamboo shoots are long.
35. Anshun: Fried bait blocks
Bait blocks can be burned, boiled, fried, brine, steamed, fried, and fried bait blocks are the most abundant bait blocks. Cut the bait into small square slices, add slices of ham, sour pickles, green onions, leeks, pea tips and stir-fry, pour sweet and salty soy sauce, mix with a little oil pepper, eat sweet and thick, salty and spicy, rich in color, strong as oil painting.
36. Yinchuan: Snowflake lamb
Snowflake lamb creates one of the most romantic and light associations for lamb, which has always been known for its fishy and thick taste. This dish is made with cooked white lamb slices peeled and loose, cut into domino pieces and mixed with ingredients. Then mixed with fresh milk and egg white into the chicken and mandarin fish meat, steamed through the small cage drawer and sprinkled with lily powder, the complex process is far from over, the whipped and frothy egg whites are scooped on the steamed lamb pieces is the origin of snowflakes. Sit on the spoon on the fire, and then layer by layer of ingredients, hook, and finally pour in chicken (duck) oil, a refreshing shape, soft and tender entrance, such as snowflakes melting "snowflake lamb" this is finally finished. The elegance of the use of labor is really very much the taste of Jia Fu eggplant.
37. Liuzhou: Screw chicken
The twenty-four seats that can enter the Jin-style Manchurian seat have become one of the 24 dishes on the table, and the screw chicken is indeed extraordinary. In fact, the market price of this laying hen is not expensive.
38. 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.
39. 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".
40. Quanzhou: Ginger duck
Quanzhou people are hungry, the ancient city food street, ** ginger hen duck is very popular. Quanzhou people "make up for the winter" to buy chicken, duck, shrimp and crab, and tu convenient to buy ready-made ginger hen duck. The ginger hen duck in Quanzhou came from ** and Xiamen respectively, and is a must for Cooking in Fujian cuisine.
Ginger hen duck has salty, light, spicy three flavors of production, the method is to open the fire, warm stew, tonic under the pot to turn over three times, the pot oil is not greasy, the taste is special, fragrant.
41. Pengzhou: Nine-foot plate duck
The necks of the geese and ducks in Pengzhou are particularly long, stretching all over the west of Sichuan, and the whole plain is drooling. Pengzhou is a city in the suburbs of Chengdu known for the tradition of raising ducks, Jiuzhi Town is a small poultry distribution center in Pengzhou, farmers will be slaughtered goose, duck loaded into the car, transported to Chengdu, Chengdu people eat "nine feet fresh goose intestine hot pot" is addictive.
The most "evergreen" is also the nine-foot plate duck, which is already a sichuan "duck" level delicacy.
42. Nanyang: Zhenping Daokou roast chicken
Be sure to choose one of Nanyang's Meixi elbows, meatball buckle bowls, Baitugang spicy chicken and other delicacies, Nanyang people endured the pain of cutting love or chose Daokou roast chicken. Have you ever eaten a whole chicken with a shaky roast chicken separated from the flesh? The secret recipe for roast chicken from the imperial kitchen of the Qing Palace has achieved the Daokou roast chicken with a reputation of three hundred years.
43. Shao Yang: Stir-fried pig blood pills
Shaoyang people will do business, and those who make a fortune in Hunan are shaoyang people. Baoqing pig blood balls, also known as blood dumplings, is the traditional food of Shaoyang, the main raw material is tofu, first use gauze to drain the water in the tofu, and then crush the tofu, and then cut the fresh pork into diced meat or strips, with an appropriate amount of pig blood, salt, paprika, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame seeds and other condiments, stirred well, made into steamed bun size oval shape of the ball, placed in the sun for a few days, and then hung on the wood stove to let the fireworks dry, the longer the smoking time, the stronger the wax flavor. There is also an iron frame, under the shelf with a stove to burn sawdust, bran, chaff or charcoal smoking, this smoking method pays special attention to the heat, can not be too fast, otherwise the taste is not good. The balls are smoked and ready to serve. But the most popular way to eat it is to stir-fry.
44. Xishuangbanna: Dai flavor platter
At latitude 21 degrees 10 minutes to 22 degrees 40 minutes north latitude and longitude 99 degrees 55 minutes to 101 degrees 50 minutes east, Xishuangbanna is the only oasis on the desert belt of the Tropic of Cancer on Earth. After grilled fish, bamboo rice, fried moss, and fried cowhide, the most important thing to taste is this Dai-flavored platter.
45. Tianshui: Tianshui chowder
Tianshui is known as "Longshang Xiaojiangnan". Mr. Fan Changjiang, a newspaperman, wrote in "Northwest Corner of China": "When people in Gansu talk about Tianshui, they are equivalent to jiangsu and Zhejiang people saying that Suzhou and Hangzhou are the same, and they think that it is a place with beautiful scenery, rich products, and beautiful characters."
In addition to snacks such as Tianshui Croak, Water Slurry Water, Tianshui Lard Box, Qin'an Hemp Rotten Bun, Qin'an Belly Silk Soup, etc., there are also the more popular Tianshui chowder. Stir the egg whites and yolks and spread out into pancakes. Take the fresh pork belly minced, add salt, flour noodles, peppercorns and mix well, add it in the middle of two layers of quiches and flatten, steam it in a basket, cut into strips, and make splint meat. Mainly splint meat, with loud leather strips, balls, poured with chicken soup, sprinkled with green onions, coriander, fungus, etc., put into the soup basin, enough soup, meat and vegetarian collocation, while drinking and eating, not greasy, delicious taste.
46. Zhou Zhuang: Wan San Hoof
Wansan hoof, Wansan meat, roasted lotus root, pickled amaranth, Wansan wild duck, etc. have become the representatives of Zhouzhuang cuisine. In particular, "Wansan Hoof" is the most important, and it is said that Shen Wansan, a huge rich man in Jiangnan, "has a feast at home, and there will be crispy hooves". Wansan Hoof is made of pork leg as raw material, accompanied by seasoning, boiled over high heat, steamed, the skin is moist and crispy, the soup color sauce is red, fat but not greasy, salty and sweet, the meat is crispy, and the entrance is melted. Its way of eating is even more special, in the two long bones that run through the entire pig's trotter, a thin bone is gently pulled out, and the hoof-shaped line does not move. With the bone as a knife, the hooves are smoothly cut open, so that people can divide and eat.
Wansan Hoof has become the master of Zhouzhuang people's New Year's Festival and wedding feast, meaning reunion, and tourists carry vacuum-packed fresh Wansan Hoof.
47. Urumqi: Hand grabbed lamb
The deliciousness of hand-grabbed lamb is not because of "hand-grabbing", as we think, but because of the local sheep, local water and local cooking methods in Xinjiang. The whole sheep is peeled and devisted, enlarged in a pot and boiled in snow water from the Tianshan Mountains. Grab a large amount of salt and sprinkle it into the pot when you are ready to cook, or directly dip the lamb in the pot and eat it!
48. Ili: Horse meat
Ili horses are famous all over the world, and Ili horse meat is not inferior to the world horse meat. After cooking the horse meat with spices, the large blade is stacked on the plate and immediately edible, and its meat is expensive in flavor but not greasy, and it is durable and durable. After all, horse meat is still an "expensive" food, even in Ili, eating horse meat can only be an occasional "big meal".
49. Kashgar: Pit meat
"If you don't go to Kashgar, you can't count as going to Xinjiang", and if you don't eat meat in Kashgar, you can only run in vain. Uighurs have an earthen pit in front of their homes for making bread, half underground and half on the ground. The whole sheep with seasoning is enclosed in the pit and slowly roasted over a dark fire. Baked until a certain time, open the pit full of aroma, with "ten miles" to describe it is not an exaggeration.
50. Zhengzhou: Carp eat three
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.
51. Kaifeng: Sesame wings in the middle
When you get to Kaifeng, you have to eat authentic Yu cuisine - this is the thousand-year-old Kaifeng Province! The ingredients of Yu cuisine are generally very homely, and the beauty lies in seasoning and heat. Sesame wings are actually pickled chicken wings wrapped in egg juice and then dipped in sesame seeds, and fried in oil. Fried egg sauce cool shaw cicada wing. It is rare to have such a beautiful and delicious dish in Yu cuisine.
52. Luoyang: Even soup meat slices
Luoyang likes to eat water mats, dozens of dishes, soup and water down, eat people even addicted. Soup meat slices are indispensable famous dishes in the water mat, and the main Yu cuisine of the old shop "really different" as the best, it is based on lean meat as the main ingredient, fungus, golden needles, large mung beans and other accessories carefully made, the meat slices are smooth and tender, slightly sour and sharp.
53. Anyang: Buckle bowl crispy meat
Anyang in the Central Plains, the taste is light, but in recent years, Sichuan cuisine, Cantonese cuisine, Northeast cuisine have entered one after another, to eat at restaurants, Anyang people like to order a variety of dishes. The eight bowls of local traditional dishes are still popular, especially the red and white celebrations. In terms of current taste, the bowl of crispy meat has the most potential to continue to spread. The traditional snack three non-stick, powder noodles can actually best represent the characteristics of Anyang diet.
54. 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.
55. Datong: Risotto
Datong people have mixed tastes, do not pay attention to it, and all kinds of cuisines are accepted according to the order. The base tail shrimp and braised turtle are all top seeds, and the affordable and delicious risotto is actually the most popular with local chefs. The stew is a bit of a taste of northeast cuisine, potatoes, cabbage, vermicelli, pork stewed in a pot, big fish, prawns do not hesitate to cook, warm the stomach.
56. Qinhuangdao: Steamed seafood
To Qinhuangdao to go naturally to eat seafood, locals like steamed seafood, whether it is crabs, shrimp or clams, put on the water, steaming, when eating dipped in ginger vinegar juice, that fresh! Eating seafood is seasonal, crabs are two seasons a year, at the end of April began to eat Pippi shrimp, of course, you can also regardless of the season, eat farmed, 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 skin, slender, the back there is a little green, can not be fried to eat, can only be grilled to eat, there is a taste and very cheap, when the season 5 yuan can buy two pounds, two and a half pounds.
57. Taiyuan: Over-oiled meat
Restaurants in Taiyuan are occupied by Cantonese, Sichuan, Beijing and Lu cuisine, and the local cuisine seems to be called some noodle snacks. Over-oiled meat also has the meaning of a pasta snack, but it is a popular traditional dish in the local area. Choose the finest meat, cut into thin slices, thinly dipped in a layer of eggs on the outside, soak in oil, fish out, sauté, any restaurant will do, the taste of the production is almost the same. Although the name is suspicious, the taste is fragrant but not greasy, and it is worth a try.
58. Nanjing: Stir-fried dried artemisia reed
Saltwater duck is still an indispensable dish for Nanjing people to treat guests, but always add a sentence of regret: Now this duck is getting fatter and fatter. When outsiders come to Nanjing, they want to eat fried dried reeds, and Nanjing people also think that "Tung Artemisia is only available in Nanjing". In fact, there are more places to produce Artemisia annua, but they are not as fine as the Nanjing people treat vegetarian dishes. Nanjing people eat tung artemisia, a pound to pinch off 8 two, leaving a clean, green and crisp reed pole tip. Stir-fried dried incense is also "vegetarian" stir-fry, in addition to a little oil, salt, almost no other condiments, want is the reed stalk tip and the dried incense mixed with the natural fragrance, after eating the lips and cheeks are particularly refreshing.