Friends, are there any delicious special snacks all over the country? Can you give me some? I really appreciate it. . . Say it.

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. fire

pot

The most important thing is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and making 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 several thousand yuan.

2.kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. Stir the larvae with thread powder first, then break the eggs and fry them in oil.

Let the eggs wrap 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.

With a hint of sweetness.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is pickled with secret sauce first.

Roasted in the oven for a while, the skins of roast goose and suckling pig are crisp and fat, and taste slightly sweet like Cantonese. Shenjing Roasted Goose and Huatian Pigeon are among the "time-honored brands". Cantonese people will bring suckling pigs and movies to worship God on holidays.

(It depends) I 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 by the roadside.

Passers-by who stopped to eat on the road. 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 the ocean in autumn.

Fish, including stick fish and yellow flowers, have long palms, pickled with ginger and onion and browned with oil. This cake is made of aged bracts and cereal 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 and moved south" here, bringing more than just reading.

The high-grade atmosphere has also formed its own food culture, Hakka cuisine. The matchbox-sized tofu is fried into golden yellow, the stuffing made of pork and fish is "brewed", and the chopped green onion and sesame oil are stewed in a chicken soup casserole until the aroma is overflowing. 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 Chinese New Year, a family in the village killed a pig, and the waist and legs were all good things. How to eat the fat left 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 face of the big mother, and the stew of ginger and garlic is cooked in the pot. 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, and Zhanjiang cuisine is one of the cuisines in western Guangdong.

Rough

The materials are exquisite and novel. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from Xinyi County, Zhanjiang.

Gu Mi and Caosheng farm chickens are chicks that grow slowly or lay their first nest of eggs. This kind of chicken has a fibrous knot.

Solid, easy to accumulate nutrients. 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

bailer

Making soup is a compulsory course for housewives in Guangzhou. There is not an authentic Guangzhou person who doesn't like soup, whether it is cooked at home or

Old fire soup sold in restaurants of all sizes in Guangzhou has only one purpose-nourishing! In summer, winter melon and lentil ribs,

Red beans reduce fire, and American ginseng stews chicken to 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, evaluate each other and make a whole.

The body cooking is quite high, and the chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde and cook 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 these three kinds of food, I mean

It is a fresh seasonal vegetable: amaranth, millet, broad bean (or garlic sprout), fried together, fresh and tender. In Changchun, Sanxian 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 eat many famous dishes, such as stewed potatoes with goose, stewed mushrooms with chicken and stewed sauerkraut with pork.

deprive

Children, as the name implies, are native dishes eaten in the cold wind of the twelfth month. Northeast gaoshu Chinese sauerkraut

Sauerkraut is cut into matchstick-thick silk, which helps the white leaves to be green and will not rot for a long time. The local potato flour is easy to cook and cook.

Bright yellow and white, provoked by chopsticks, is simply an upside-down spring willow. Use the old soup of cook the meat and bones when killing pigs, and add pork and sauerkraut vermicelli stewed with pork belly. Delicious fragrance surrounds the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular on the streets of Shenyang. Sichuan hot pot tastes very heavy and delicate.

Delicious and spicy is similar to the strong and rough northeast cuisine, and it is very suitable for Shenyang people's taste. 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 take the enthusiasm with your hands.

The hospitable herder hands me Hada! 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. Indirect reflection

The re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China are discussed. Cooking fish is simple: cut fresh fish into thin slices.

Slice, slightly marinate with salt, and then boil 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. Do this.

The dog broth that comes out 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. It doesn't matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you will feel a smell in your nose, and this dog meat will be more delicious.

22. Shenzhen: Chongqing Hotpot

Shenzhen seems to be an easy city to land in, and you can find any style of food. Of course, now

most

It's hotpot. A website named Shenzhen Yi launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Original Traditional Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou"

Hot pot, Japanese hot pot ... what a hot pot contest! Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup and fire.

Pot, red soup hot pot, 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 accustomed to eating seafood, and there are many immigrants.

I don't have my own food, so I can only eat my mouth. 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

Some people attribute this to the large-scale landing of foreign dishes in Xiamen caused by the sharp increase of foreign population in the city. Only 2000

In 200 1 year, Xiamen, a small town with a population of only 600,000, opened nearly 30 Sichuan restaurants. But boiled live fish

It tastes really good. Although the ingredients are simple and popular (grass carp), the cooking method may not be strange (boiled), but it is very spicy.

The wonderful combination with freshness not only satisfies Xiamen people's persistent and hard-won taste for fish and seafood, but also is an extension of its traditional "sand tea complex" in the whole popular trend of Sichuan cuisine.

25. Longyan: drunken river

This is a classic Hakka dish, which was served in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou) several years ago.

Wait a minute. )

Popular, but in Longyan, even though Sichuan cuisine and Hunan cuisine have become popular all over the country, this drunken river can still be called.

Eternal. Hejiang, from Changting, is known as one of the five famous chickens in the world. It is said that it is three yellow (mouth, feet and hair) and three black.

It is famous for its three forks (wings, inside and tail) (crown and two claws), but the most unique thing about this dish is wine. Only by cooking with Hakka wine can we make delicious dishes that are fresh, tender and fragrant.

26. Chengdu: pickled cuttlefish

An author named "Mao Liao" wrote about Sichuan seafood like this: Since the seafood defected from Sichuan cuisine, it seems that,

Rejuvenate the 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, but it is very good.

It couldn't be better. The diced yellow pepper made in Yibin is not braised or steamed, and is mostly eaten in Sichuan cuisine. Diced yellow pepper is cooked in a wok, and the meat is fresh and tender.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp became a fashion in Changsha, and every restaurant and food stall cooked delicious shrimp. With the recent grass dragon.

shrimp

The taste snake that debuted with it has the upper hand. Tasting snakes and shrimp have the same effect.

Chop the snake into strips, which is also a specialty of Hunan. Spicy sauce, aniseed, fragrant leaves, green and red peppers are stewed with onions, ginger and monosodium glutamate. big

After frying with fire, it is also simmered thoroughly and tasted by fire. Pour the juice into the plate, and the fat snake section has been soaked until it is red and shiny, which is snake meat.

Tight, silk ribbon with transparent luster, along the biting texture, elastic snake meat gradually turned into a fragrant gas in the tongue, which was so spicy that people couldn't stop taking a chill.

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. Casseroles are popular all over the country.

Under the ring, Hainan Wenchang chicken also has the potential 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 overseas Chinese of Qiong nationality in the early years, and its duck breeding methods are particularly particular.

Study: First, feed the ducklings with freshwater fish, shrimp, earthworms and cockroaches. About two months later, when the ducklings' feathers first appear, they will be kept in a small fence to narrow their range of activities and mixed with rice and rice glue to form small pieces to feed them. After 20 days, they will grow into meat ducks. 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.