1. Taipei: Shabu Shabu Many Hong Kong entertainers are crazy about it. It is reported that Aaron Kwok repackaged the hotpot ingredients when he left. The most important of the hot pot is the soup base. There are as many kinds of soup bases as there are in the store, but no one knows the texture and production method of the soup base. As with Sichuan cuisine, the hotness of the hotpot is graded, and the shabu-shabu is half hot and half spicy, allowing you to choose. Unlike other hot pots, the material is indispensable for duck blood, tofu, beef tripe, beef, chicken and so on. The price is from RMB 100 to RMB 1,000. 2. Kaohsiung: oysters fried The specialty of Kaohsiung in Taipa is a kind of shellfish. Mix the oysters with the line powder first, then beat up the eggs and fry them so that the eggs are wrapped in oysters, like omelets. 3. Tainan: fried squid Tainan specialty. The condiments are sugar, salt, and Jiuwang. Although the practice is fried, the fish can still be delicious and have a faint sweetness. 4. Hong Kong: Roasted meat Roast meats include roast geese, pigeons, suckling pigs, and some brine dishes. Generally, it is marinated for a period of time with a secret sauce and then baked in a stove. The geese and suckling skin are crispy and plump. The taste is slightly sweet with the sweet taste of Cantonese. Sham Tseng Goose and Huatian Pigeon are among the “old namesâ€. The Cantonese people will be accompanied by suckling pigs at the New Year's Eve and the movie (view) will also like the suckling pig Tucchili. Braised dishes are relatively light, marinated goose palm (wings), brine duck kidney and so on. 5. Harbin: De Molly stew live fish On the outskirts of Harbin, there is a small village named Demoly on the side of the road. The villagers have opened a snack bar on the side of the road to entertain passers-by on the road. Toasting the tofu, the wide strips, and the squid simmered in the Ussuri River are stewed and eaten by fellow villagers. Later, the practice of the dish spread wildly and spread all over the streets of the city. Harbin people said: If foreign friends do not like to eat Western food and Northeastern cuisine, we eat Morley stew live fish. 6. Dalian: Salted Fish Pie Salted fish cakes flow from the local countryside into the city and are now available to all small restaurants. The fish are fishes in the fall. They have yellow fish and yellow flowers. They have long slaps, and they are salted with ginger, onion, and marinated with fried brown. The okonomiyaki is an old-fashioned buckwheat noodles with bean noodles. Burn the pan into the water and put the pancake around the pan. Want to eat it? Wait for it! 7. Meizhou: Hakka stuffed bean curd Meizhou, the ancient city of the millennium, has the name of "Customer Capital". The Central Plains people's "Celebrity Moved Southward" here not only brings a culture of reading top grade products, but also forms their own food culture Hakka cuisine. Matchbox-sized water tofu was golden brown and the stuff made from pork and pork was "brewed" into it, and chopped green onion, sesame oil, and served in a chicken soup pot until the scent overflowed. The Hakkas who wanted to come to Meizhou didn't have a dumpling of wheat for a while. 8. Qiqihar: Killing pig dishes During the Chinese New Year, one family in the village killed the pig. After this, the waist and leg were all good things. How about the rest of the fat and water? This has killed the pig food: the blood sausage made by own pickled sauerkraut is mixed with fat and raw materials. If you want to eat big fat, you can't be tired of it. You have to cut it into pieces and put it in a pot and cook it. Then you cook it with sauerkraut and blood sausage. In the countryside, the stove blazes over the face of the aunt, and the ginger and garlic stew is cooked in the pot. When the pig-killing food was passed to the city, the hotel in the city added more processes and used more material. 9. Zhanjiang: local chicken Zhanjiang, formerly known as "Guangzhou Bay," shares the same dietary habits as Maoming and Yangjiang. The Zhanjiang cuisine belongs to the list of Cantonese and Western cuisines and emphasizes crude material refinement. Local chickens in Zhanjiang were once popular in Guangzhou. The authentic Zhanjiang chicken is selected from the farm chickens in the Xinyi County of Zhanjiang who eat rice and grow grass. They grow slowly or give birth to the first litter of small hens. This kind of chicken has strong fiber and is easy to accumulate nutrients. The well-made chicken has a golden, glossy appearance with a smooth, velvety mouth and a rich aroma, plus a dish of sesame oil and garlic sauce. 10. Yan'an: Lamb Soup There are many delicious things in Yan'an: The artichoke rubs the long-caked pancakes in the Ganquan bean curd, and the best thing you should try is lamb soup. Lamb, mutton, and condiment soup are very simple. The fellows around the sheep's belly handkerchiefs are tied together and their hands are holding hot lamb soup. Yan'an, which has an average temperature of only 9 degrees Celsius in the four seasons, is not too cold this winter. 11. Xi'an: Cold Donkey Meat Donkey meat has functions of replenishing blood and benefiting organs, and it has folk songs such as "Dragon in the Sky and Donkey in the Ground." Shaanxi Guanzhong boasts the well-known national "Guanzhong donkey." Since the Qing dynasty, during the Xianfeng period, there have been donkey meat from Fengxiang. In ancient times, only two kinds of raw and cooked donkeys were used. Now there are more donkey meat soup pots and donkey meat cooking, and Sichuan cuisine and herbal diet practices have been added. The meat is delicious and delicious. 12. Xiangtan: Maojia Pork Majiacai is famous for Chairman Mao’s hometown, and Chairman Mao’s Pork is full of praise. Authentic Maojia Hotel is located in Bishanchong, Xiangtan. The braised pork meat is selected here. The five-layer, three-flowered belly meat is steamed with an octagonal cinnamon and then fried and then put in a pot. The method is very particular and complex. . The well-made Maojia Pork is bright golden in color, fat but not greasy, it is very sweet and delicious. 13. Guangzhou: Old fire soup Soup is a required course for housewives in Guangzhou. The authentic Guangzhou people do not like to drink soup, whether it is home-made or large-scale restaurant to sell, Guangzhou old fire soup is nothing more than a purpose - nourishing! Summer melon ribs add lentils, red beans lowering the fire, winter ginseng quail chickens cold. If you have just arrived in Guangzhou, you will be told by a taxi driver. The water here is very hot. The face of the president is acne, and you need soup and herbal tea... 14. Shunde: Chrysanthemum Fish Health Shunde has always been a place of wealth. Since the local people work hard, they like to use local products to elaborately cook and taste each other. The overall cooking skills are high. The chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. “Eating in Shunde, cooking out of Fengcheng ". Shunde cuisine features fresh, fresh, cool, tender and smooth. In addition to the well-known fried milk and big bones, chrysanthemum fish is more representative. There is also Shuangpi Dong in Darong Town of Shunde and Chen Cun’s fish cake... 15. Yanji: Dog Hot Pot To the Yanbian Korean Autonomous Prefecture, it is no better not to eat dog meat. It is also popular with the rest of the country. It is popular with hotpots and North Korean dog hotpots. Features pot bottom, stewed dog meat, dog miscellaneous dog ribs. In addition to fresh is spicy. It may be that Yanji is too cold, so the dog meat supplement also adds chili. Eat all year round, eat the best summer, cure a cold!
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August 07, 2019