Want to aggregate some good local specialties to open a physical store in Shenzhen? Please help me analyze it.

Beijing: inby, honey twist, pea yellow, Aiwowo, fried tripe with liver, bean juice, snowballing, sugar-coated haws.

Shanghai: Crab Shell Yellow, Nanxiang Steamed Bread, Shaoxing Chicken Porridge, Tiger Claw, White Chopped Sanhuang Chicken, Drunk Snail, Drunk Shrimp and Crab, Tangbao, Qiao Jiazha.

Tianjin: Pot (can) Chinese cabbage, pulp, old tofu, pancake fruit, noodle tea, tea soup, old-fashioned traditional sesame seed cake, coil, tiger bean, sugar pile, Yangcun dry cake, Goubuli steamed stuffed bun, ear-eye fried cake, paste boiled fish, wooden stick fruit, Guifaxiang big twist, spiced donkey meat, roast duck, etc.

Chongqing: Hot pot, hot and sour powder, Maoxuewang, boiled fish, Sichuan-style pork, fish with Chinese sauerkraut, spicy chicken, spring chicken, boiled sliced meat, old duck soup, fish-flavored shredded pork, pork intestines with pickled peppers, steamed pork with rice flour, boiled white noodles, spicy hot pot and rabbit head.

Taiyuan: vagrancy, knife facet, pull tab.

Xi 'an: Beef and mutton bread in soup, Chinese hamburger, Ganzhou Guokui.

Lanzhou: Lamian Noodles, oil pan helmet.

Xinjiang: Roast mutton, barbecue and pilaf.

Shandong: fried dumplings, pancakes, fried beef, braised rabbit head, three, Zhoucun sesame seed cake, Shanxian mutton soup.

Jiangsu: Roasted with scallion oil, glutinous rice balls, diced steamed buns, steamed dumplings with crab roe, sugar porridge, steamed dumplings and yellow Tianyuan cakes, Soviet-style sweets, Soviet-style candied fruit, duck blood vermicelli soup and duck oil.

Zhejiang: Shortcake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Eight-treasure Rice.

Anhui Laba porridge, rescue, Huizhou cake, bean skin rice

Fujian: Oyster cakes, hand-grabbed noodles, spiced hooves, diced meat paste, Buddha jumping wall, spiced rolls, Daoxiao Noodles, Satay noodles, light cakes, Honglai chicken feet and spring rolls.

Taiwan Province Province: Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Hainan: Fried dumplings and bamboo rice.

Henan: jujube pot kui, sugar cake, egg package, blood tea, shredded chicken roll.

Hubei: Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.

Hunan: new rice, brain rolls, rice noodles, turtle mutton soup, stinky tofu.

Guangdong: Magang Chicken Cake, Preserved Egg Cake, Frozen Meat Melaleuca Cake, Double Skin Milk, Chencun Powder, Pheasant Roll, Jun 'an Fried Fish Cake, Longjiang Fried Dumpling, Zhaoqing Steamed Zongzi, Guangdong Mooncake, Crispy Lotus Seed Cake, Fruit Powder, Thin-skinned Shrimp Dumpling, Toutou jiaozi, Yutu jiaozi, Dry Steamed Crab Dumpling, etc.

Guangxi: Braised pork, Guilin horse meat rice noodles, fried Mi Chong.

Sichuan: Egg cakes, glass steamed dumplings, Dandan Noodles, chicken?noodles shredded pork, Yibin burning noodles, Deng Ying beef and steamed beef [2].

Guizhou: Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves.

Yunnan: Braised beef, grilled bait, rice noodles crossing the bridge, steamed chicken.

Macao: Egg Roll, Phoenix Roll, Egg Roll, Peanut Sugar, Crispy Sugar, Macao Almond Cake, Lard Cake, Sweet Old Lady Cake, Salted Old Man Cake, Peach Cake, Egg Cake, Beef offal Cake, Salted Crispy Cake.

Chaoshan (Chaozhou, Shantou, Jieyang and Shanwei): Fried Spring Cake, Year of Duck Mother, Snack Eating, Salted Fruit, No Rice Fruit, Rat Shell Pot, Mung Bean Cake, Fruit Strip Roll, Cake Fruit, Beef Fruit Strip, Tripe, Crispy jiaozi, Mutton Roasted Taro, Mutton Roasted Sweet Potato, rice rolls, Sweet Potato Taro, Fansha Taro, Fruit Strip Soup, etc.

Kaifeng snack

Steamed soup packets

Kaifeng steamed soup packets have a history of 100 years, and the founder is Huang Jishan. The existing state-run steamed stuffed bun shop on the first floor is a famous flavor cake.

Raw material formula:

5 kg of refined flour, 5 kg of pork hind leg meat, 400 g of cooking wine 1250 g of soy sauce/Jiang Mo 150 g of monosodium glutamate/salt 100 g of sugar.

Production method:

1. Twist pig hind legs into stuffing, put them into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Use 4 liters of heated water in winter and 3.5 liters of cold water in summer. Add it into the stuffing and stir it for 5-6 times, and stir it into a filling that is neither thin nor thick. Finally, add small ground oil and mix well.

2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and stir the noodles evenly. Don't pour water into the dough at one time. First, add a little water to make flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to make the surface from soft to hard. Then put your hand into the water and make the noodles into soft and hard noodles.

3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad dry flour according to the soft and hard conditions of the flour, dish it several times repeatedly, knead it into strips, roll it into thin sheets with thin edges and thick middle, wrap it with 20 grams of stuffing, and knead it into 18 ~ 2 1 fold.

4. Put the raw steamed bread into a small cage with a diameter of 32-35cm and steam it over high fire. Do not steam for too long. When steamed bread grows up, it is easy to fall off the bottom and run soup. If you want to steam while eating, just put them on the table. Serve with balsamic vinegar and garlic cloves.

Product features:

Thin skin and big stuffing, soup and oil. After the finished product comes out of the cage, lift it like a lantern and put it down like a chrysanthemum.

Diyilou steamed bun

This is the first floor steamed stuffed bun in Kaifeng, which has been famous since ancient times. It is characterized by thin skin and fresh stuffing, and belongs to soup packets. The skin is not steamed on the fermented surface, just like dumpling skin, but it is slippery and the filling is fresh and delicate. Add old vinegar and the taste is more unique.

Cockfighting by Ma Yuxing

Cockfighting is a special dish in Kaifeng, which is made of local high-quality hens and century-old soup. Golden color, fat but not greasy, fresh and crisp. "Ma Yuxing" is a famous traditional food store in Kaifeng, and its full name is "Muslim Ma Yuxing Chicken and Duck Store". At first, Ma Yongling opened a shop in the southeast of Gulou in the third year of Tongzhi in Qing Dynasty (1864), and cockfighting was one of its main varieties.

"Ma Yuxing" cockfighting is round and perfect, with yellow color, bright oil, fat but not greasy, salty and tender, and slightly fragrant, and has become a must-have dish at Kaifeng reception. Roast chicken was called "fried chicken" in the Northern Song Dynasty. Tang, which means roast. During the Northern Song Dynasty, there were many famous fried chicken shops in Tokyo (Kaifeng), which competed with each other and had extremely high production technology.

Sam sun lotus cake

Sanxian Lotus Crisp is a famous traditional cake in Kaifeng, which looks like a lotus flower in bud, fragrant and crisp, and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour in a certain proportion. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the stuffing is wrapped into high piles and round blanks with dough. Finally, the stuffing is exposed three times with a knife, the eggs are peeled and baked in the furnace. After fine processing, Sanxian Lotus Crisp is elegant in color, lifelike and vivid in image. Eating it makes people feel relaxed and happy, and there is a big feeling of swallowing fairy fruit.

Spiced rabbit meat

When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well preserved. Rabbits over 1.5 kg are generally selected for production. First, cut the rabbit open, peel and gut it, air dry it for seven days, soak it in cold water, then chop it up, rinse it with boiling water and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, star anise, fennel, Amomum villosum, apple, cardamom, clove, rock sugar, batter and white sugar in proportion, put them in the round hole, add broth, cook with strong fire for one hour, then cook with slow fire for one hour, and take them out after cooling. The finished product has strong fragrance, no grassy smell, and long-lasting saltiness.

Kaifeng Taosibao

Four treasures set meal is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Four treasures and one set" is definitely a combination of four flavors: chicken, duck, pigeon and quail. It is rich, fragrant, fresh and wild. Four whole birds are layered on top of each other, all intact without a bone. Every time several dishes are served at the banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is presented to the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a delicious whole chicken came into view; After the chicken was finished, the delicious whole pigeon appeared again. Finally, a whole quail was exposed in the pigeon's stomach, which was stuffed with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. A set of four treasures belongs to the yamen school. It is beautifully made, with good color, smell and shape, which takes time and labor, but the technology is not good enough and the temperature is not good enough. The most complicated thing is to remove the bones and concentrate, just like artistic carving. With the opening of the neck, the bones were removed one by one, and the original shape remained unchanged. In some places, although the skin is as thin as paper, it still needs to be filled with water. After bone removal, four birds were put on their bodies and legs to form a whole. The four treasures series was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a banquet in honor of Empress Dowager Cixi. The Chen family has more than 300 kinds of famous dishes, among which "Four Treasures" is a pearl. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.

Carp back

"Kaifeng Grilled Fish Noodles" is one of Kaifeng's traditional cuisines and enjoys a long-standing reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, the second day of the second lunar month in Kaifeng in the Ming and Qing Dynasties was called "the dragon looked up", and "the guests were invited to eat Longxu Noodles, and the ceremony was held to send noodles". At that time, Longxu Noodles had it. Just boil it in water and bake it. So it's called "baked noodles".

Baked noodles with carp is a traditional dish in Kaifeng, which consists of two famous dishes: sweet and sour fish and noodles with dragon beard. Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chefs in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing it, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then use chopsticks to wrap the fish in "roasted noodles", and "carp roasted noodles" are handed down as delicious food. It is characterized by bordeaux color, softness, smoothness and fragrance; The baked noodles are as thin as hair, fluffy and crisp.

Carp baked noodles are strictly selected and carefully made. It is the carp (weighing about one catty) produced from Kaifeng Black Port to Lankao Dongtou Yellow River. This kind of fish is pure, delicious and tender. After preliminary processing, the carp is rippled on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.

Juhua hotpot

Chrysanthemum hot pot prevailed in the court in the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because Kaifeng's city flower is chrysanthemum, the raw material source is unique. Mainly fresh fish (there is a difference between "four raw" and "eight raw"). Add chicken soup to a hot pot and bring to a boil. Wash chrysanthemum petals, shred them and sprinkle them into soup. After the fragrance of chrysanthemum permeates into the soup, raw meat slices and raw chicken slices are cooked in the pot and eaten in the juice, which has a unique fragrance and is regarded as the top grade in the hot pot family.

Dajingzao

Dajing jujube is a traditional famous cake in Kaifeng, which enjoys a long reputation. Dajing jujube was called "Polygonum multiflorum Thunb" in ancient times. It is made of high-quality glutinous rice, powdered sugar, maltose and vegetable oil through several processes such as blank making, frying, beating and mixing powdered sugar. The finished product is cylindrical, golden yellow, covered with sugar, full in appearance, moderate in expansion, with a silk mesh internal structure, no cavity and hard in heart. Crispy and delicious, it melts in the mouth and is rich in nutrition. This is a delicious cake for all ages.

Hui mian; Huimian Noodles; Braised noodles

There are many medicines, such as good sheep bone soup, medlar, adenophora and so on!

Double flax fire

This is a famous snack in Kaifeng. Make more breakfast and dinner. Serve with camellia oleifera.

Ingredients: 2.5kg flour, 65438 vegetable oil+0kg star anise powder, 5g sesame and 50g salt.

Production method:

1. Making Sesame: Soak Sesame in cold water until it can be peeled with your fingers, take it out and drain it, mash it with a mortar or wrap it with a rag, and peel it to make Sesame for later use.

2. Crispy production: set the pot on fire, pour in 600 grams of oil, heat it to 80%, and leave the pot end away from the fire. Add flour 1.5 kg, turn it evenly with a shovel, spread it on a chopping board to cool, add salt and aniseed powder, and knead it into a crisp dough by hand.

3. Mix flour: pour 1kg flour on the chopping board, scrape a small pit in the middle, add 400g vegetable oil and 500ml water, mix well and knead until smooth.

4. Molding: according to the ratio of 40% leather surface to 60% crispy surface, the crispy surface is covered with leather bread, rolled into long pieces with the thickness of 1 cm, folded in half along the length, rolled thin, and repeated for two or three times. Finally rolled into a roll. Break the pills into 50g, knead them into a circle one by one, and flatten them by hand. Take another piece of dough as big as jujube, dip it in oil, wrap it in the middle, and roll it into a round cake with a rolling pin. Brush water on both sides of the round cake and stick sesame seeds. There are more sesame seeds on the front (that is, the surface is smooth) and less on the back. Do it one by one and put it on the chopping board.

5. Baking: put the seeds on the fire, wash them, burn them until they are 70% mature, brush a layer of oil with a brush, and put the back (closed side) of the cake down on the seeds for baking. Turn over when the bottom is yellow. Brush the oil on the tobacco, and the sesame seed cake will be roasted and rotated on the tobacco, and it will be taken out after being roasted to a uniform golden color. Then put the cake in the oven to bake. Bake the back first until the cake turns red and yellow.

Product features: crisp and fragrant, with five flavors.

Sesame wings and middle wings

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.

Sweet potato puree

People who have eaten the sweet potato mud in Qixian all praise the originality of Qixian people. The main raw material of the famous sweet potato paste is our common sweet potato, and some places are also called "sweet potato", "sweet potato" and "sweet potato". Its production method is very particular. First of all, you need to cook the sweet potato, peel off the skin, remove the inner silk, wrap it in clean white cloth and roll it into mud. Then, pour the sugar into the pot to turn it into syrup, add sesame oil and sweet potato, and keep stirring to make it look like persimmon red mud. After serving, add diced hawthorn, rose slices, green and red silk and sweet-scented osmanthus sugar in layers. This dish tastes sweet, refreshing and appetizing, with bright color and rich nutrition.

Peanut pie

Kaifeng is rich in peanuts, and peanut cakes made of peanuts have unique local characteristics and have a long reputation. This product is mainly selected peanuts, supplemented by white sugar and caramel. It is formed by boiling sugar, stirring sugar, padding peanut powder and cutting with a knife. The finished product is flaky and multi-layered, with fine network and strong porosity; The food is crispy, sweet and delicious, and self-absorbed in the mouth, which is deeply loved by the masses.

Taiwan snacks

Bubble tea in Taiwan Province Province

Pearl tea takes black tea and green tea as basic raw materials, and then adds honey juice with different tastes and round seasoning called "pearl". There are two different ways to eat, cold and hot, which not only quenches thirst, but also tastes delicious. It is a very convenient trendy drink. Pearl tea not only pays attention to the taste, but also pays attention to the difference in color sense, which is the most attractive to young consumers. They all make good use of materials of various colors and mix them together to produce different visual effects. In addition, another feature of bubble tea is that pearls are sucked up through a big straw, which gives people a feeling of "QQ".

Taiwan Province oyster omelet

Its earliest name is "fried food chase", which is a traditional dim sum well known to the older generation in Anping, Tainan. It is a cake made by wrapping clams, pork, mushrooms and other miscellaneous materials with sweet potato paste and water.

Tips for Taiwan Province oyster omelet:

In addition to oysters, sweet potato powder is another important key to make oysters fried delicious. There are many kinds of sweet potato powder, but only pure sweet potato powder can be made into a rich paste. After adding water to thicken the pulp in a proper proportion and adding leek, the finished product tastes sticky and Q, and the pure sweet potato powder skillfully enhances the umami taste of fat grubs, which is a perfect match.

The choice of eggs is also a science. Shops that pay attention to fragrance will use deep yellow earth eggs, mix swallows in winter, mix Chinese cabbage in summer, fry with lard that can enhance fragrance, and then pour sauce made of miso, tomato sauce, pepper and soy sauce.

With the combination of the above excellent materials, even the original poor oyster omelet has become exquisite and delicious, with a salty taste in the sweet and a spicy taste in the salty, which is memorable.

Taiwan Province oyster omelet recipe:

Ingredients: fresh midges 150g (washed with salt in advance), water spinach 70g (washed and cut off), and 2 earth eggs.

2.5 taels of pure sweet potato powder, 4 tablespoons of water, and appropriate amount of leek.

6 tablespoons tomato sauce, 2 tablespoons soy sauce, 2 tablespoons miso, 4 tablespoons sugar, half a bowl of water, 1 tablespoon white powder.

Practice: Mix the sweet potato powder, water and leek in material 2 in advance, and mix material 3 into sauce for later use.

Put a proper amount of oil in the pot, add fresh midges and fry until 70% done.

Add half a bowl of material 2 and stir-fry together until it is solidified and transparent.

Finally, add eggs and vegetables, fry both sides, and pour the sauce made of material 3 when eating.

Taiwan roasted corn

Corn, also known as maize, or "rice wheat" in Taiwanese, is a very common food crop all over the world. Whether it's steaming, boiling, frying or even making a salad, it's right. When I was a child, in the night market, even after school, I would hear the voice of vendors shouting "roasted fanmai", which attracted many people to taste and enjoy the charming taste of roasted fanmai. First, put the raw corn with leaves into a special vat, cover it with heated small black stone, and add water to simmer the corn to lock its sweetness. In a few minutes, the corn will be cooked.

Finally, remove the leaves covered with corn, put the corn in a special oven, bake it with charcoal instead of gas for 3 to 5 minutes, and then brush the sauce with a unique formula, which is the pearl baked corn with rich fragrance, corn flavor and chewiness.

Taiwan Province province chelun pancake

material

(1) 2 cups of medium-gluten flour, half a cup of warm water, 4 tablespoons of lard and 2 tablespoons of sugar.

(2) 1 cup of low-gluten flour and half a cup of lard.

(3) 225g of red bean paste or jujube paste.

(4) a little egg yolk water

The way of doing things

1. Knead the materials (1) and (2) into oil-in-water skin and pastry respectively, divide them into 6 equal parts, each oil-in-water skin 1 pastry, and then roll them into pastry repeatedly for 3 times.

2. Add 1/6 red bean paste or jujube paste to each crisp bread, press it into a cake shape, cut it into 6 equal strips with scissors, and each strip is folded into a fancy shape in the same direction with the mouth facing up.

3. Brush the egg yolk water, put it in the oven and bake at 200℃ 15 minutes.

Small technique

1. When cutting with scissors, only 2/3 of the edge can be cut to avoid breaking when folding.

2. Some people call this shape chrysanthemum crisp.

Handan history famous food

Imperial edict bone crisp fish: originated from Zhao family in Handan, and was introduced to the court by people in Wei and Jin Dynasties. Zhao Kuangyin (a native of Hebei), a general in the Five Dynasties and Ten Kingdoms period, occasionally tasted it when he was fighting in the south. When he sent Jing Niang thousands of miles away, Zhao Crisp Fish left him the last good memories of Jing Niang. In the early years of the Northern Song Dynasty, after Zhao Kuangyin ascended the throne, he stabbed Zhao's "bone-crisp fish" and still kept its "fish shape intact". Authentic imperial edict crispy fish is very particular about its production, and "seasoning technology", "special casserole of Cizhou kiln" and "secret core ingredients of ancestral tradition" are indispensable. The three complement each other, and the fish made is not only "fresh" but also "fragrant", not only "delicious" but also "tonic", and has unique nutrition and can be eaten frequently. Because the descendants of the imperial edict crisp fish suffered a mutiny in the Republic of China, this historical famous food was forgotten by many people.