Harbin: Molly fish stew
Harbin suburban side of the road there is a scream against Morley small village on the roadside in the village opened a way to rest and eat snack entertain passers . Tofu , vermicelli Son and the Ussuri River in width pulled together to eat carp stew is a fellow who eat a warming of the old approach. Later, the practice spread like wildfire dish , spread throughout the city streets . Harbin said : If foreign friends do not like to eat western and northeastern dishes , let’s go eat fish stew Morley .
Dalian : salted pancake
Salted fish cakes from the local countryside into the cities , and now all the big hotels have a small restaurant to eat on . Fish is the fall fish , there are also yellow fish sticks , slap long , put a spring onion salted , marinated with fried browned . Baogu face pancake is vintage bean flour mixed with flour hair . The large saucepan Sheung Shui , pancake stick pan around, eat ah ? Waiting cooked it !
Meizhou : Hakka stuffed tofu
Ancient town of Meizhou , the ” off ,” said Central Plains people ” dressed south ” here, not only brought the culture of reading are top grade , also formed their own food culture Hakka cuisine . Tofu matchbox -sized golden yellow , made of pork meat stuffing ” stuffed ” into them , put green onion, sesame oil , served in a clay pot chicken stew , until fragrant . Meizhou Hakka people want to come to a time without Michael dumplings , just hit so delicious .
Qiqihar : pig food
New Year, and the village people to kill a pig, which is a good thing after the waist and legs , how to eat the rest of the fat into the water ? This has been a feminist dishes : pickled sauerkraut own blood sausage made of raw materials plus the fat on the Qi . Big fat can not be good tired , had to be cut into pieces into the pot of oil, and then, and sauerkraut, blood sausage stew . Countryside Zaotang fire swayed aunt ‘s face , Guo Lifang a ginger and garlic stew cooked gurgle , gurgle . Etc. This pig food spread to the city, the city hotel adds a step , with enough material .
Zhanjiang : local chicken
Zhanjiang, formerly known as ” Guangzhou Bay” , and Maoming , Yangjiang , etc. diet interlinked, Zhanjiang in western Guangdong cuisine dish is out of attention coarse material refined , authentic. Guangzhou , Zhanjiang local chicken once popular restaurants . Authentic Zhan Jiang Xinyi County, Zhanjiang chicken selected from sago and grass grew up eating chicken farm is slow growth or gave birth to the first nest egg pullets , strong fibers such as chicken , easy to accumulate nutrients. The chicken looks good shiny gold , imported leather Rouhua cool , rich flavor , plus a dish of sesame oil, garlic dips, ” Jalan taste” very !
Yan’an : Sheep fishy soup
Many Yan’an goodies : potato pancakes wipe Oasis tofu son long , most of the sheep should taste fishy soup. Lamb, plus Haggis soup boil seasoning , raw approach is very simple . Yang Du towel around fellow crouched together , holding hands steaming mutton soup , at the Four Seasons average temperature of only 9 degrees Celsius Yan’an , this winter is not too cold .
Xi’an: Donkey salad
Donkey with up blood, organs and other beneficial features , the ” heavenly dragon meat , ground donkey ” Minyan . Famous Guanzhong rich country ” off the donkey .” Since the Qing Xianfeng years since there Fengxiang December donkey , donkey ancient times only two kinds of eating raw and cooked , and now the addition of a donkey donkey cooking pot , add the Sichuan and medicated practices , meat beautiful, and delicious .
Xiangtan : Mao Pork
Mao Mao vegetables because hometown is famous Chairman Mao Pork praise . Authentic Mao hotels located in Shaoshan in Xiangtan , where the election is streaky Pork Bellies , after the five flower pot meat cinnamon star anise candy first steamed then fried tempeh wok put condiments , very particular and complex practice . Pork doing hair shiny gold color , fat but not greasy , very fragrant and delicious profit .
Guangzhou: old fire soup
Guangzhou housewife soup is compulsory . No authentic Guangzhou people do not like the soup , whether it is at home or the size of the crack for sale , the old fire soup Guangzhou is nothing more than an object – a tonic ! Summer melon pot ribs plus lentils, red bean down as winter Ginseng chicken pot relieving .
If you just arrived in Guangzhou , the big brother of the taxi driver will tell you : The water here is very hot ah , president face acne, herbal tea to eat soup ……
Shunde : Chrysanthemum sashimi
Shunde is rich ancient land , labor , more than the locals , the joy of cooking with local property carefully , each tasting , high overall cooking , cook exports to Guangzhou , Hong Kong, Macao and some Southeast Asian cities , “Eating in Shunde , the kitchen of Fengcheng . ” Shunde dishes to clean , fresh , cool, soft , smooth features . In addition to the famous fried milk, parietal big eel , chrysanthemum sashimi is also more representative style. There ‘s Shuangpinai Shunde Daliang , Chen Cun fish cakes ……
Yanji : hot dog
To the Yanbian Korean Autonomous Prefecture , do not eat dog meat can not. Like with the rest of the country is also popular here, eat hot pot , Korean hot dog . Features pot stew is dog, a dog hybrid dog ribs . In addition to fresh is spicy. Yanji may be too cold , so nourishing but also add chili dog . Eat all year round , the summer to eat the best , colds !
Jiamusi : pickled pork stew noodles
Northeast eat stew , eat up their places too many big goose stewed potatoes, chicken mushroom stew , pork and sauerkraut stew vermicelli son, also can by definition, also both are cold in the twelfth day to eat local food . Northeast High sauerkraut pickled cabbage trees cut into matchstick thickness of silk son , to help white leaf green, long cooking Mi . Local Naizhu cooked potato flour is easy , bright yellow pan stir with chopsticks simply Chunliu upside down. With soup and boiled pork butcher bones when placed over the pork stir-fried pork sauerkraut and simmer gently for a child vermicelli , delicious aroma around the roof !
Hohhot : Mongolian barbecue
Horseback authentic ethnic flavor is baked . Etc. you been to the yurts, drink the tea, both hands hospitable Wrangler hands fed to hada ! Waiting for you around the blazing campfire , enjoying the prairie breeze sent barbecue flavor, you will definitely think of ” wind-swept pastures of cows and sheep at the end .”
Jilin: dog meat soup
Chosun Hotel in Jilin , all dog meat soup is fresh that day one day at a stew of meat , no soup . Do so out of dog meat soup called soup . Eat dog, dog tricks and more tofu stew , cabbage dry dog , hot dog . No matter what you may eat dog meat , a bowl of dog meat soup can , ultimately , this soup entrance, look back , I feel the nasal cavity has a fragrant aroma of this dog will eat more .
Zhuhai : yellow bone fish
Sichuanese eat Huang Lading , Southerners called yellow bone fish . Zhuhai is a city used to eating seafood , and there are immigrants , nothing own cuisine, had mouth to suck Quartet. This fashionable yellow bone fish , Hunan is produced .
Longyan : drunken Hetian
This is regarded as a classic Hakka dishes , a few years ago worked in Fujian and Guangdong in some cities ( such as Fuzhou, Xiamen, Chaozhou , etc. ) epidemic , but in Longyan, even now Sichuan, Hunan has been sweeping the nation , this road drunk Kawada chicken can still be called on is enduring.
From changting river frog known as the world ‘s five famous chicken , reportedly with three yellow ( mouth , feet, hair ) three black ( two wings , inside the end ) of the trigeminal ( crown and paws ) , but at the dish but it is most definitely in the wine , fermented cooked only by the Hakka set to make fresh, tender , fragrant chicken in a delicious .
Chengdu: Pickle Cuttlefish
One called ” gross up ” the author wrote Sichuan seafood : seafood since the defection from the Sichuan, it seems to radiate its second spring ! One example is iron Pickle Cuttlefish . This is thanks to the Sichuan dish bubble Reinwardtia ( bullets pepper ) , to choose the color red, a large body of hot pepper flesh , bubble also need just right. Into a dish red and clear, pleasing ! Pickle Wei Chuan in Cuttlefish inside, but also a little sweet taste.
Yibin : Huang Lading fish pot
Huang Lading on the Yangtze River , is the ” Prasit Huang Lading .” Shajiao ” Prasit ” ? This is the Sichuan dialect , is a good despicably good meaning .
Huang Lading made in Yibin not braised or steamed , but mostly eat Sichuan , Huang Lading fish pot , fresh meat, incomparable.
Changsha: dry skin snake nest
2000 full-length Shashi taste of shrimp in the frenzy , and everyone restaurants, food stalls are all doing the taste of shrimp , lobster and with the recent grass interrupted , and it tastes snake debut with homeopathic prevailed. Snake and taste echoes the taste of shrimp , chop the snake of the same specialty with Hunan sauce, aniseed , bay leaves, green and red pepper , ginger MSG a fierce stew simmer . After the big fire with a sub- frying also thoroughly simmer , tasty. Pour the juice placed in the dish , the snake has been soaked fertilizer segment was henselae Hongliang, snake tight, transparent shiny glowing fishes along a bite texture , elasticity full of snakes in the tongue to gradually and turned it into the aroma , and then felt a kind of spicy , spicy puffed lump people but also unable to stop.
Changchun: Sam Sun
Chinese folk has always been the date of the beginning of summer to try to Sam Sun , tree Sam Sun , water Sanxian habits. Speaking of Sam Sun , referring to come down to earth when fresh vegetables : amaranth, wheat and beans Yuan ( or garlic ) , fried together to eat is fresh. To Changchun , Sam Sun became a local specialty . Now there are potatoes , eggplant , peppers fried with Sam Sun . This is downright Dongbei .
Haikou : sand nest Wenchang Chicken
Hainan is known as “four dishes,” produced by the head of Wenchang chicken named in Wenchang City , Hainan , weighing about 1.5 kg , the traditional way of eating is chopped white , best embodies the authentic Wenchang chicken tender and delicious . While fine cook chicken soup with chanterelles rice , commonly known as ” chicken rice .” Hainan called ” chicken rice” that contains sliced cold chicken included. In the heat of a nationwide casserole , Hainan Wenchang Chicken casserole trend there .
Sanya : aggradation duck red curry Pumpkin
Aggradation duck, commonly known as ” duck ” is Joan nationals overseas early varieties from abroad duck , duck method which special attention : first fed to ducks earners freshwater fish or small earthworms, cockroaches , about two months later, Duck feathers early on , and then to a small circle of support, narrowing its scope of activities , and with rice , rice blended shape into small clumps of oak -feeding , 20 days after they grow into a duck . Its characteristics are , duck hypertrophy, skin crisp white slip , caught between a thin layer of fat flesh , particularly sweet . Coupled with red curry with pumpkin , more Live Flesh .
Xiamen : boiled fish
The dish became popular in recent years has been very picky appetite explanation or at least stubborn Xiamen recognition of Sichuan , many people attributed this surge in exotic dishes for the native population of the city caused massive landing in Xiamen . Year 2000 alone , the Xiamen population of only 600,000 of the little town on the grade of the new Sichuan restaurant opened nearly 30 . But the taste of boiled fish is also really good, although the material is simple and Volkswagen ( grass ) , cooking methods may not be strange ( boiled ) , but its spicy and wonderful combination of both to meet the fresh fish seafood lasting Xiamen good taste is not easy , but also its traditional ” brisk complex” throughout Sichuan popular trend in the extension .
Nanchang : Artemisia arborescens fried bacon
Poyang grass, Nanchang treasure – to say that this dish . Nanchang and Jiujiang two cities together made this dish , though not expensive , but it is the love of Jiangxi things , an opportunity to point out to the field for too long , Jiangxi friends and leave people to eat. Artemisia arborescens plants Poyang Lake area is a unique , Chinese medicine, its sweet natured, slightly toxic , can be heat , dampness, insecticide. Artemisia arborescens whichever stems together with fried bacon , add some chives to ” lining ” of Artemisia arborescens “original incense .” Outcome is soft and salty bacon , crisp and sweet Artemisia arborescens . Hunan also has a dish , but take root Artemisia arborescens fried and crispy enough land Artemisia arborescens .
Ganzhou : Gannan fish fry
Many people do not care to say Gannan Gannan fish fry fish fry , big fallacy . ” Fish cake “, ” fish dumplings ” and ” fish fry ” collectively Ganzhou “three fish .” Gannan fish fry cook the Ming Ling ‘s first local cuisine and eat today also popular . Because it is a small wine ( Ganzhou used to refer to a small wine vinegar ) fried fish named. Selection of fresh fish, grass carp fry , remove the tail head , into a block grant , to be ginger , four onions, red pepper , a little wine ( vinegar ) , soy sauce, and other condiments cooking watery liquor made . Golden color , delicious and tender , slightly fragrant vinegar .
Pingxiang : Spicy fried bacon
” Jiangxi spicy afraid ,” spicy in Pingxiang . Because the relationship between adjacent Hunan , Pingxiang people on spicy food is truly vital, even the water is said to have put Egg end peppers. Spicy fried bacon is a typical spicy dishes, but spicy smoked flesh on supplies to make more soundly smoked meaty express strong.
Gian : Jinggangshan smoke shoots pork
Eight hundred Jinggangmycin ocean bamboo , different varieties of dried bamboo shoots easily made . The bamboo charcoal cooked baked dry , because dark brown , called black smoke shoots . Its roast pork, sweet meat , and shoots lingering flavor .
Anshun : fried Erkuai
Erkuai burned, boiled , fried , stewed , steamed , fried can , fried Erkuai most significant Erkuai style. The Erkuai inch square cut into small slices , add ham, late acid pickles, onions, leeks , peas tip frying , pouring sweet , salty soy sauce , mixed with a little oil pepper, taste sweet and strong, salty and mellow , colorful , intense , such as painting .
Yinchuan : Snow lamb
Snow lamb is always known to Xingshan Weihou lamb made one of the most romantic light of the association. Aries meat dish with cooked peeled shoot loose , cut into pieces and feed domino stains evenly. Then fresh milk , egg mix into the chicken, mandarin fish meat fine puree , distilled into a small steamer Lily flour sprinkled through the complex process so far is far from over , will whip the egg whites are sparkling scoop in steam through the lamb on the block is the origin of the shape of snowflakes Bingying triclosan . Sit spoon lit , and then layers of feeding, thicken , and finally Drizzle chicken ( duck ) oil , a bright cool styling , soft fresh entry , such as that of the melting of snow , ” snow lamb ” This is finally done . Employment of some really sophisticated taste Jia eggplant .
Liuzhou : Screw chicken
Jin Jin can type Feast of twenty-four end , become Ximian 24 dishes blindly , screw chicken indeed extraordinary place. In fact this is not the market price of your next egg .
Luzhou : pot head
Sichuan hot pot originated in the Yangtze River and southern Sichuan Tuojiangosaurus Interchange Luzhou city , where the pot industry to thrive , creating many brands of hot pot restaurants. Huang Lading Yangtze fish head hot pot , casserole fish, half- fish soup , homemade spicy , tasty and not Zaohuo , southern Sichuan flavor outstanding.
Dunhuang : The Two Towers fish
Fresh wind in Dunhuang greatly influenced by steppe nomads , the ” roast whole ” is all the city’s restaurants, hotels must have dish. But ” Anxi Ruin” – drinking wine Cynomorium , product Guazhou melon , fresh fish twin towers , is also the Dunhuang Anxi origins of food culture . Cynomorium solid fine wine to drug impotence , Guazhou ( ie Dunhuang ) the melon has 3,000 years of history. Western Queen entertained King Mu of Zhou and princes that have Guazhou melon ; towers freshwater fat meat tender and tasty, as today Dunhuang ” Han Treasures” , ” Flourishing “, ” the new King of Dunhuang “, ” eat a hundred marketplace ” four food series among the reservations menu.
Quanzhou : ginger duck
Quanzhou greedy, ancient street food , ginger duck ** popular . Quanzhou “fill Winter” buy poultry crabs , then buy a ready-made convenience ginger duck . Ginger duck Quanzhou and Xiamen , respectively, from ** pass over , Fujian cooking is a must . Ginger duck salty , bland, spicy flavors production, practice is open over high heat , warm simmer , tonic to triple the pot , the pot of oil but not greasy , unique taste, flow Sunny color .
Pengzhou : nine feet duck
Pengzhou neck ducks and geese are particularly long , stretching over the western Sichuan , the entire plains are drooling . Pengzhou Chengdu suburb of the city known as the traditional duck , Pengzhou town is nine feet distribution center for small poultry farmers will be only a freshly killed goose , duck mounted on the car and transported to Chengdu , Chengdu people eat ” nine feet fresh pot Goose ” positive addiction . The most “evergreen” also is nine feet duck, it is Sichuan name ” duck” a class cuisine .
Nanyang : chicken crossing the town square
Be sure to join Nanyang people still chose to spare chicken crossing at Plum Creek pork, meatballs buckle bowl , spicy chicken and other food Baitugang selected Nanyang . Have you ever eaten a whole chicken isolated chicken flesh flick it? From the Qing imperial room Mikuriya chicken recipes out there , the achievements of three hundred reputation chicken crossing .
Taipei: duck pot
Many Hong Kong artists are crazy, it is learned that Aaron put the pot material packed fun when they leave to go back again . The most important is the soup pot , how many shops there are many kinds of soup , but no one knows soup of materials and production methods . Sichuan with eating the same degree hotpot is hierarchical, duck hot pot is not half hot half hot , to choose from . Unlike other pot is an indispensable material in the duck , as well as tofu , tripe, beef offal , chicken and so on. Price lavish , equivalent to 100 yuan to a thousand .
Kaohsiung : oyster omelets
Kaohsiung specialty oyster is a marine crustaceans . First line of powder with stirring oysters , and then put fried eggs and mix , so eggs wrapped oysters , like waffles same.
Tainan : fried eel
Tainan specialty. Seasoning sugar , salt, and nine king , though with fried practice, but can still maintain the delicious fish , but also with a touch of sweetness.
Hong Kong : meat
Meat including geese , pigeons , suckling pig , pork dishes as well as some of the brine . Generally the first marinated with secret sauce for some time and then put in the oven , roast goose , suckling pig crispy , plump , taste slightly sweet Cantonese favorites . Crispy Roast Goose , Hanada pigeon is one of the “old .” Cantonese holidays incense worship will bring suckling pig , movies ( as) also hi cut open mirror suckling auspiciousness . Brine relatively light dishes , Marinated Goose ( wing ) , brine duck kidney .
