What are the famous dishes in ancient China 100?

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 pickled with 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 tastes slightly sweet like Cantonese. 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 "guest 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. Speaking of the three delicacies here, it refers to the seasonal fresh 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 northeast Chinese cabbage is cut into matchstick-thick silk, which helps the white leaves to be green and not rotten 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 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 and Hunan cuisine have swept across the country, this drunken river can still be said to last forever. 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: red curry cucumber with duck meat.

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 smoked bamboo shoots and roasted meat.

800 Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Roast the cooked bamboo shoots 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.

The bait block can be roasted, boiled, fried, marinated, steamed and fried, and the fried bait block is the most elegant. Cut the bait into small pieces, add ham slices, pickles, green onions, leeks and pea tips, stir fry, pour in sweet and salty soy sauce and mix in a little oil pepper. The taste is sweet, salty, rich in color and 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 made by peeling the cooked mutton slices of white sheep, slicing them loosely, cutting them into domino slices, and soaking them evenly with ingredients. Fresh milk and egg white are mixed with minced chicken and mandarin fish, then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over. Spoon the whipped egg white on the steamed mutton slices, which is the origin of the snow-like Kethleen. Put the spoon on the fire, then add the ingredients, thicken one layer at a time, and finally pour in the chicken (duck) oil. A "snowflake mutton" with bright appearance and soft entrance, such as melting snowflakes, is finally done. 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. Actually, the market price of laying hens 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 includes Yangtze River fresh fish, yellow-hot diced fish, casserole fish, half-soup fish, etc., which are often spicy and delicious but not dry, with outstanding flavor in southern Sichuan.

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. The "three unique skills of Anxi"-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 is used to strengthen essence and strengthen yang, and melon has been produced in Guazhou (Dunhuang) for more than 3000 years. Zhou Muwang feted the Queen Mother of the West and her ministers, namely Guazhou honeydew melon; The fresh water fish maw of the Twin Towers is fresh, tender and refreshing, and it is the reserved menu of the four major food series in Dunhuang today, namely, Heroes, Meteorology in the Prosperous Tang Dynasty, New Scenery of 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, make up the medicine and turn it in the pot three times. The pot is oily but not greasy, with unique taste and overflowing 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 a small poultry distribution center in Pengzhou. The farmers loaded the newly slaughtered geese and ducks into cars and transported them to Chengdu. Chengdu people are addicted to "nine feet fresh goose intestines hot pot". 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 Nanyang cuisine, such as Meixi elbow, meatball buckle bowl, Baitugang spicy chicken and so on. 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 handed out by the chef of the Imperial Palace of Qing Dynasty has made Daokou roast chicken a reputation of 300 years.

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 meatballs, also known as Xuewang, is a traditional food in Shaoyang. The main raw material is tofu. First, the water in the tofu is filtered with gauze, then the tofu is crushed, then the fresh pork is cut into diced meat or strips, mixed with proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds, and evenly stirred to make the oval meatballs with the size of steamed bread. There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. 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 oasis in the tropic of cancer desert on earth. 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". Fan Changjiang, a journalist, wrote in Northwest Corner of China: "Gansu people talk about Tianshui, which is equivalent to Jiangsu and Zhejiang people talking about Suzhou and Hangzhou, thinking that it is 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, there are 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, spread flat between two layers of thin egg cakes, steam in a cage, cut into strips, and make into plywood meat. Mainly plywood meat, with bumps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus and so on. Put it into the soup basin, measure the soup, mix it with meat and vegetables, drink it while eating, it is not oily or greasy, and it tastes 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. It is said that Shen Wansan, the richest man in the south of the Yangtze River, "If there is a feast at home, there will be crisp hoofs". Wansanti takes pork leg as raw material, supplemented by seasoning, boiled over high fire, steamed and braised in brown sauce, with moist and crisp skin, rosy soup color, fat but not greasy, salty and sweet, crispy and rotten meat, which melts in the mouth. It eats in a special way. Of the two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and 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 hand-grabbed mutton is not because of the "hand-grabbed" we imagined, but because of the local sheep, local water and local cooking methods in Xinjiang. Peel and eviscerate the whole sheep, enlarge it in a pot and cook it in Tianshan snow. When you want to get out of the pot, grab a handful of salt and sprinkle it into the pot, or dip the mutton in salt directly, which will make your ears fast!

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, it is put in a plate with a big blade and eaten 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 an occasional "big meal".

49. Kashgar: nangkeng 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 naan pit in front of the Uygur people's house, 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 aroma is overflowing. 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. In the past, this kind of carp was called Yellow River Carp. After the restaurant is bought back, it should be kept in a clean pool for two or three days to spit out the earthy smell before it can be fished out and cooked. 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, head and tail mixed with shredded radish to make soup, the most interesting thing is that sweet and sour juice is mixed with a nest of noodles, which is similar to Hangzhou West Lake vinegar fish noodles.

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. The middle wing of sesame wings is actually 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 is rare to find such beautiful and delicious dishes in Henan cuisine.

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, and it is best made of real powder in Henan gourmet old shop. It is made of lean meat as the main material and auricularia auricula, golden needle and mung bean as the auxiliary materials. Sliced meat is tender and slightly sour.

53. Anyang: buckle the bowl of crispy meat

Anyang, located in the Central Plains, has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have settled in. When people go to restaurants, Anyang people like to order all kinds of dishes. Eight bowls of local traditional dishes are still very popular, especially weddings and funerals. As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. 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 the characteristics of Beijing, Shandong and other places, and then makes innovations. One of the local dishes is fried whole fish, which is quite common among Shijiazhuang people. The whole fish is fried with big carp, and the wonderful thing is the knife work. 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. Metapenaeus ensis and braised soft-shelled turtle are all respectable, affordable and delicious braised dishes, which are actually cooked 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 not spared to warm their stomachs.

56. Qinhuangdao: Steamed seafood

When you go to Qinhuangdao, you naturally have to eat a lot of seafood. Locals like steamed seafood, whether it's crab, shrimp or clams. Add water and steam. Dip it in ginger vinegar when eating. How 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 on its back. Can't fry, can only bake, delicious and very cheap. This season, five dollars 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 also means a little cake and snacks, but it is a popular local traditional dish. Choose the best lean meat, cut it into thin slices, dip it in a thin layer of eggs, soak it in oil, take it out and stir fry. Any restaurant can cook it, and it tastes the same. Although the name is suspicious, it tastes fragrant but not greasy, and it 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. Foreigners want to eat tarragon and stir-fry dried incense when they come to Nanjing, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia selengensis is produced, but they are not as meticulous as Nanjing people in treating vegetarian dishes. People in Nanjing eat Artemisia selengensis, and they have to pinch off 8 taels a catty, leaving only the clean and crisp stems of Artemisia selengensis. Stir-fried dried coriander is also "vegetarian" fried. There is little seasoning except a little oil and salt. What you want is the natural fragrance of Artemisia selengensis stem tip mixed with dry herbs, which makes your 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 anyone's taboo-Suzhou children must have learned to say "fresh" when eating crucian carp. Grilled crucian carp with onion highlights the delicacy of crucian carp. Red sauce soup is dripping on the back of crucian carp, and there is half an inch of crispy onion. Although I don't understand why it is "green onion burning", it is always the first place for people to eat.

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. The taste of meat and bones is reminiscent of sweet and sour pork ribs, but the meat on the bones is looser, thicker and sweeter, and even the bones are too brittle to bite. A few years ago, meat and bones were packed in vacuum, and people in railway stations often carried them to cars in eight or ten boxes.

6 1. Yangzhou: stewed lion's head with crab powder

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine was popular, Yangzhou people also ate morning tea, but everything from dim sum to food was authentic Weiyang flavor. While eating, they added a comment: "We have been drinking morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still inexhaustible. Is the so-called "lion head" in Yangzhou dialect big? Meat and oranges are big balls, but there are crab meat, crab roe and seasoning in the meat, and then the hearts of vegetables are placed on the mat and stewed in cages. In the words of Yangzhou people, "the pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten." You must eat it with a spoon. After eating, the mouth is full of fragrance, and the teeth and cheeks are fragrant, which is unforgettable for a long time. "

62. Nantong: the best in the world.

Where there is sea, clams are indispensable on the table, but only adults and children in Nantong dare to say that what they have in their bowls is "the freshest in the world". When cauliflower is yellow, it is the carnival of Nantong people stepping on clams. Walking barefoot on the beach, the clams show their heads and take them home for two days, either boiled or burned, which is extremely fresh. The Meretrix meretrix in Nantong is a Meretrix meretrix, which is unique to the beaches in this area. A clam can weigh half a catty, and now it is rarely on the market. Fishermen are often fishing, and vendors have come to the seaside to discuss the price with you. On the distant high seas, Japanese and Korean ships have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself.

63. Xuzhou: Shatang

Xuzhou cuisine is characterized by black, sticky and spicy, because it likes to put soy sauce and starch to show its spicy taste. There is a soup made of shredded wheat, shredded chicken, shredded kelp and shredded bamboo shoots, which is very fresh and often makes people eat two bowls. But all kinds of raw materials are still mixed together, so the soup becomes a veritable porridge. Sand soup is actually a problem-"what soup?" I can't leave Xuzhou because I don't like Chinese food.

64. Gaoyou: crispy duck

Gaoyou salted duck eggs have become a year-end welfare distributed all over the country. It is conceivable that there are tens of thousands of ducks in Gaoyou, and then it is conceivable that Gaoyou people are proud of the whole duck feast. I believe no one doubts Gaoyou people's perfect ability to use all parts of ducks. The face of the whole duck banquet is not very good at present, but crispy duck, a famous dish of the whole duck banquet, often appears as the "finale" in the banquet in Weiyang area. So when local people go to important banquets, they always take a plastic bag in their pockets. When they are full of food and drink, the crispy duck will be served and packed back to their hometown.

65. Shanghai: Fried eel paste

Foreigners come to Shanghai and admire the western food in Shanghai. Shanghainese are also willing to entertain guests with "authentic" western food from all over the world. Shanghai local cuisine with thick oil and red sauce has gradually lost its fans, and only a few famous dishes are still lingering, such as fried eel paste. Liang Shiqiu once said in an article devoted to eating eel that the reason for frying eel paste is that eel is not big enough to make shredded eel. But being able to make "leftovers" so salty and sweet, oily but not greasy, also shows the cleverness of Shanghainese.

66. Hangzhou: Old Duck Pot