1. Taipei: Mandarin Duck Hot Pot
Many Hong Kong artists are crazy, I heard Aaron left put the pot in the packaging materials, go back to enjoyable. The most important is the soup pot, how many stores there are that many kinds of soup, but no one knows soup of materials and production methods. With Sichuan food, like the spicy hot pot is divided into grade levels, the mandarin duck is half spicy hot pot is not half hot, can freely choose. Hot pot is different from other material where indispensable for the duck blood, as well as tofu, tripe, beef offal, chicken and so on. Price Feng Jian by people, equivalent to RMB 100 yuan to a thousand dollars.
2. Kaohsiung: Kaohsiung specialty oyster oyster omelets, is a kind of shell-fish. The first line of powder mixing with the oyster, and then dispersed put fried eggs, so eggs wrapped oysters, like the egg cake.
3. Tainan: Tainan specialty fried eel. Seasoning with sugar, salt, and nine king, although the practice of using speculation, but can still maintain a delicious fish, but also with a touch of sweetness.
4. Hong Kong: roast meat, including geese, pigeon, suckling pig, roast pork dishes as well as some brine. Is usually the first system to use secret sauce marinated into the furnace where a period of time to roast, roast goose, suckling pig Picui, plump, and tastes slightly sweet Cantonese favorite. Deep geese, Hanada pigeon is one of the "old font." Cantonese incense for the gods will bring suckling pig on holidays, the film (as) open mirror is also hi-cut suckling pig Figure unlucky. Brine dishes is relatively light, brine Schefflera (wing), brine duck kidney and so on.
5. Harbin: Harbin suburb of fish stew was Morley side of the road there is a money and ended up relying on the small village of Morley, the villagers opened the roadside on the way to rest and eat a snack entertain the passers-by. The tofu, wide vermicelli to retrieve the child and the Ussuri River where the carp is a fellow who ate stewed together eating the older practice of warming up. Later, the practice spread like wildfire dish, spread throughout the streets of the town. Harbin said: If a friend does not like to eat outside and north-western dishes, let's go eat fish stew Morley.
6. Dalian: salted fish salted fish pancake pancake from the local rural-urban migration, and now all the small restaurant to eat at a big hotel. Fish is the fall fish, there are fish sticks are yellow, slap long, put a spring onion, ginger salted, fried Yan Hao using the yellow. Pancake is the aging of the Baogu flour noodles mixed with bean flour issued. The large boil in Sheung Shui, pancake attached to the pot around, eat ah? Waiting for cooked bar!
7. Meizhou: the ancient town of Meizhou Hakka stuffed bean curd, the "customer capital", said the Central Plains "and code of dress head further south," here, not only brought about a culture of reading are top grade, but also formed their own food culture Hakka food. Matchbox sized golden yellow water, tofu into pieces, the fish made of pork filling that "stuffed" into which, put green onion, sesame oil, served in chicken soup simmered inside the cooker until the fragrance overflowing. Would like to come to a time without Michael Meizhou Hakka dumplings before they create so delicious.
8. Qiqihar: a feminist dishes the Chinese New Year, and the village to kill a family pigs, which are good things after the waist and legs, and the remaining fat into the water how to eat? This has been a feminist dishes: marinated in pickled cabbage to do their own blood sausage combined with the Qi of the fat of raw materials. Big fat greasy to be good not to cut into pieces into the pot to have been done over the oil, and then, and sauerkraut, blood sausage stew together. Rural Village Zaotang fire vague shapes aunt's face, Guo Lifang the Jiangsuan of stew cooked gurgle, gurgle. This is a feminist dishes spread to other cities, the city hotel adds a process full use of the material.
9. Zhanjiang: Zhanjiang, formerly known as the local chicken, "Canton Bay", and Maoming, Yangjiang, etc. diet similarities, Zhanjiang, western Guangdong dishes are vegetables, pay attention to coarse material out refined, authentic. Was once popular in Guangzhou, Zhanjiang, the local chicken restaurant. Authentic chicken selected from Zhanjiang Zhanjiang Xinyi County, koc mi and grass grew up eating chicken farm is a slow growth or gave birth to the first nest of a small hen egg, chicken, fibers such as solid, easy to accumulate nutrients. Good chicken shiny golden appearance, entrance skin cool Rouhua, full-bodied flavor, plus a dish of sesame oil garlic dips, "Jalan flavor" very!
10. Yan'an: Yanan Yang fishy soup a lot of delicious things: potato pancakes scratch Oasis tofu Zichang, the most should be fishy taste of the lamb soup. Lamb, Haggis with seasoning boil the soup, raw materials approach is very simple. Yang Du towel around the villagers squatted together, holding in their hands steaming Sheep Soup, at the Four Seasons average temperature of only 9 degrees Celsius Yan'an, the winters are not cold.
11. Xi'an: salad donkey donkey with a supplement qi and blood, organs and other beneficial features, the "sky dragon meat, ground Donkey" Minyan. Shaanxi is rich in well-known country "off the donkey." Since the beginning years of the Qing Dynasty Xianfeng had Fengxiang December donkey, donkey meat in ancient times only eat two kinds of raw and cooked, the addition of donkey donkey meat soup pot and stir-fries, joined the practice of Sichuan and the medicated food, meat, the United States, delicious .
12. Xiangtan: Pork Mao Mao family home because of Chairman Mao's home cooking is known for Pork Chairman Mao's home was full of praise. The hotel is located in gross authentic village of Shaoshan in Xiangtan, where the election is streaky Pork Bellies, the five-story three flower pot meat steamed with rock sugar and then deep-fried star anise cinnamon first release after the wok lobster sauce condiments, practices and complexity of very particular about . Do a good job at home hair color golden shiny Pork fat but not too sweet and very delicious fragrance Run.
13. Guangzhou: Guangzhou, the old fire soup soup is a compulsory course for housewives. Native of Guangzhou people do not do not like soup, whether it was made or the size of the home selling Guanzi Li, Guangzhou, the old fire soup no more than one purpose - nutritious! Summer melon pot ribs add lentils, Chixiaodou Reduce Pathogenic Fire, winter Quhan Ginseng chicken pot. If you have just arrived in Guangzhou, on the taxi driver big brother will tell you: the water is very hot here, ah, president of the face acne, it is necessary to eat soup, herbal tea.
14. Shunde: Chrysanthemum sashimi Shunde is rich of ancient times, the local crafts of more than they like to use the local property carefully cooking, tasting each other, the overall high cooking, cooks exports to Guangzhou, Hong Kong and Macao and Southeast Asia in some cities, "Eating In Shunde, kitchen out of Fengcheng. " Shunde dishes with clear, fresh, cool, tender, smooth features. In the famous fried milk, parietal bone big eel, the chrysanthemum is the sashimi is also a more representative style. There's Shuangpi Nai Daliang, Shunde, Chencun of the fish cakes.
15. Yanji: dog meat hot pot to the Yanbian Korean Autonomous Prefecture, do not eat dog meat can not do. With the other parts of the country is also popular here, to eat hot pot, the Korean people's dog meat hot pot. Featured bottom of the pot, stew the dog, dog hybrid dog ribs. In addition to fresh is hot. Yanji may be too cold, it must add a chili dog Dabu. Throughout the year to eat in the summer to eat the best, a cold!
16. Changchun: China's civil society has always been to Sam Sun Lixia day to try to Sam Sun, tree Sam Sun, water, Sam Sun habits. Speaking of the way Sam Sun refers to Shimoji when fresh vegetables: amaranth, wheat and beans yuan (or garlic), fried together to eat is fresh. By Changchun, to Sam Sun became a local specialty. Now there are the potato, eggplant, peppers fried with Sam Sun. This is, however-out Dongbei.
17. Jiamusi: sauerkraut pork stew vermicelli in Northeast who love to eat stew, eat up their places will be done, a big goose stew of potatoes, chicken stew mushrooms, pork and sauerkraut stew vermicelli child, but also can be the name suggests, but also both are cold wind lunar calendar days to eat local food. Northeast High trees of the pickled cabbage pickled cabbage cut into the thickness of the wire Stick child to help white-leaf green, long-cooking does not Mi. The local potato flour is boiled Naizhu, bright yellow and white pan stir with chopsticks is simply Chunliu upside down. When using a feminist bone Laotang Zhurou and placed over the pork stir-fried pork sauerkraut out of the text Huodun vermicelli son, delicious aroma around the roof!
18. Shenyang: Sichuan hot pot is like in other cities, like the popular Sichuan hot pot in the streets of Shenyang. Sichuan hot pot is not only the flavor of the heavy stress and Dongbei Xianla similar to the thick rough, is also cast his temper right people in Shenyang Shenyang's taste. Speaking spicy food, who is also a leader in the Northeast, in fact, we really get to Shenyang Sichuan hot pot shop owner who was feeling in the right place, Shenyang passion simply so that they treat this place as a second home.
19. Hohhot: Mongolian barbecue on horseback nation's authentic flavor is baked out. Wait for you into a yurt off, drink the tea, his hands take over the hospitality of the Wrangler hands fed to hada! Waiting for you around the roaring bonfire, enjoying the breeze slowly grassland sent barbecue aroma, you will definitely think about the "wind-swept pastures at the end see the cattle and sheep."
20. Beijing: boiled fish "Ma on top, spicy satisfied", this is a famous dish in Chongqing, and now popular in the capital was a mess. Indirectly reflects the re-emergence of Sichuan in Beijing and northeast Deli decline. Boiled fish and process simple: fresh fish, cut into thin slices, salt slightly pickled, another boil on the boiling water. A real taste of the good or bad depends critically on the Ma pepper, hot pepper good or bad raw materials, as well as brewed marked level.
21. Jilin: Jilin Gourou Tang in Korean restaurants, all of the Gourou Tang is a day a day of fresh meat stew, there is no Laotang. To do so out of Gourou Tang called broth. Want to eat dog meat, their places more dog meat stew tofu, cabbage, dried dog meat, dog meat hot pot. Can be no matter what you eat dog meat, a bowl of Gourou Tang may be missed, this bowl of soup the entrance memorable look, feel inside the nasal cavity has a fragrant aroma of this dog will sharpen.
22. Shenzhen: Shenzhen, Chongqing hot pot is like the old one is very easy to visit the city, what style of eating can be found in a place, of course, is now the hottest pot. A Web site called Shenzhen easy on the launch of the "pot" diet topics. Chongqing hot pot, (the fire gabba) sub hotpot, authentic hot pot using ancient techniques, tidal Thai hotpot, fat-marbled beef hotpot, Hui-style hot pot, "Tan head," hotpot, Japanese style hot pot ... well ... in a hot pot Competition! Chongqing hot pot with spicy mainly Xian Xian, both hot and sour taste, sub-broth hot pot, hot pot, and mandarin duck hong TANG pot. It notes known for elegant soup, with raw materials, MEAT AND VEGETARIAN Jieke to adapt to a wide range in style, the scene features a warm, etc., and therefore hottest Pengcheng.
23. Zhuhai: yellow bone fish Sichuanese eat Huang Lading, Southerners called the yellow bone fish. Zhuhai is a city used to eating seafood, and there are immigrants, not their own cuisine, the Quartet had to eat the mouth. This fashionable yellow bone fish. Is the Hunan Chu Pin.
24. Xiamen: boiled fish dish popular in recent years, at least show that appetite has been very picky and even stubborn people in Sichuan, Xiamen, recognition, many people this comes down to the city's native population caused by the rapid increase in foreign cuisine in the Xiamen large-scale landing. In 2000 alone, Xiamen, a population of only 60 million, slightly on the grade of the Sichuan town hall on the newly opened nearly 30. However, the taste of boiled fish did well, although the material is simple and the general public (grass carp), cooking methods may not be unusual (boiled), but its a wonderful combination of spicy and fresh not only satisfied the seafood on fish lasting Xiamen good taste is not easy, but also of their traditional "Business was brisk complex" in the whole trend of Sichuan in an extension of the epidemic.
25. Longyan: drunken river frog this be regarded as a classic Hakka cuisine, and in previous years a number of cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) epidemic, but in Longyan, even now Sichuan, Hunan had been swept the country, this Road drunken river frog can still be said that is eternity. Changting from the river frog known as one of the world's five were chicken, reportedly with three yellow (mouth, feet, hair) 3 black (Liang Chi, medial, caudal) trigeminal (crown top and Liang Zhao) known, but this is Tao Most dishes are never put in the wine, only to use in order to make a set of Hakka BRANDIED cooked fresh, tender, fragrant in a delicious chicken.
26. Chengdu: Pickle cuttlefish earners called "Mao of" the author is written like Sichuan seafood: Since the defection from the Sichuan after the seafood, which seems to glow of its second spring! One of iron cases Pickle cuttlefish Aberdeen. This is thanks to the Sichuan dishes bubble Reinwardtia (bullet Law), to elect a bright red color, body big flesh of Reinwardtia, bubbles also need just right. Into a distinct red and white dishes, feast for the eyes! Pickle's Wei-Chuan Tsai, in the cuttlefish inside, but also a little back to sweet taste.
27. Yibin: Huang Lading Huang Lading the edge of the Yangtze River fish hot pot is a "Prasit Huang Lading." Shajiao "Prasit"? This is a Sichuan dialect, that is, too-good point. Made in Yibin Huang Lading is not stewed or steamed, but mostly eat Sichuan cuisine, Huang Lading fish hotpot, meat is tender, incomparable.
28. Changsha: dry skin, a snake nest
2000 taste of shrimp in the full-length Shashi fanaticism, every family restaurants, food stalls are all doing taste shrimp, lobster and as the merchandise in the recent grass, with its debut with the taste of snake homeopathy prevailed. Snakes taste is similar with the taste of shrimp and wonderful, and the snake is the same article hacked specialties in Hunan sauce, aniseed, geraniol, green red pepper, onion ginger MSG simmer a stew Meng. Even after the fire frying fire with sub-simmer thoroughly tasty. Pouring the juice placed in the dish, fertilizer segment of the snake had been soaked too quintana Hongliang, snake compaction, Cecil suffused with transparent and shiny, a bite along the texture, flexible full of snakes in the tongue between the gradually and turned it into fragrance, followed by the kind of sense out of hot, spicy Mengxiliangqi they also have people unable to stop.
29. Haikou: Hainan, known as Wenchang Chicken sand nest "four famous dish," a result of the first produced in the Wenchang Chicken is named Wenchang City, Hainan and weighs about 1.5 kilograms or so, the traditional white chopped eat the most delicious tender embody Wenchang Chicken slippery genuine. Cantharellus the same time, coupled with intensive chicken soup cooked rice, commonly known as "chicken rice." Hainan, known as "chicken rice" that is included with Baizhan Ji. Heat a casserole in the country under the influence of Hainan Wenchang Chicken is also casserole trend.
30. Sanya: Red Curry Pumpkin aggradation aggradation Duck ducks, commonly known as "Muscovy Duck" is a Joan Early Chinese origin imported from abroad, duck varieties, their duck method is particularly pay attention to: first to a small fresh water fish and shrimp feeding ducks or Aberdeen earthworms, cockroaches, about two months later, when the first ducklings feathers, and then a small circle of support, and to narrow the scope of its activities, and use rice, rice rubber blending shape into small lumps feeding, 20 days after they grow into flesh duck. Its characteristics are, duck hypertrophy, smooth white skin crisp and flesh folders between a thin layer of fat, especially luscious. Coupled with a red curry with Pumpkin, even more Live Flesh.
31. Nanchang: Artemisia arborescens grass fried bacon Poyang Lake, Nanchang person's treasure - that is the dish. Nanchang and Jiujiang cities in joint efforts to create a dish for the two while not expensive, but it is people's love for Jiangxi Province, an opportunity to point out to the field for too long a friend and leave Jiangxi eat. Artemisia arborescens is a unique kind of aquatic plants in Poyang Lake region, Chinese medicine that its sweet nature, slightly toxic, can be heat, dampness, pesticides. Artemisia arborescens whichever Spear together with the bacon frying, add some chives in order to "lining out" Artemisia arborescens "original fragrance." Outcome is that bacon Xianxiang soft, sweet crisp Artemisia arborescens. Hunan cuisine is also a dish, but to take root fried Artemisia arborescens, Artemisia arborescens and the land is not enough crisp.
32. Ganzhou: Gannan slightly fries fish and a lot of people do not care to say that southern Jiangxi Gannan slightly fries fish fry fish, big fallacy. "Fish cakes", "dumplings" and "slightly fries fish" collectively referred to Ganzhou "three fish." Gannan slightly fries cook fish Ming Ling's first taste of local dishes to eat today, it has become popular. Because it is a small wine (Ganzhou used to refer to small wine vinegar) fried fish named. Slightly fries fresh fish, choice of grass carp, remove the fish head fish tail, into a block grant, to be ginger, Four Seasons onions, red peppers, small wine (vinegar), soy sauce, seasonings and other cooking水酒made. Golden in color, tender and delicious, slightly fragrant vinegar.
33. Pingxiang: Spicy fried smoked meat "Jiangxi people are not afraid of spicy," hot in Pingxiang. As the neighboring Hunan, the relationship between the Shashi Pingxiang vigorous in spicy food is said to even have to put pepper water, Egg at the end. Spicy fried is the classic smoked meat, spicy dishes, but the spicy smoked supply to the flesh, making the expression more Earned smoked Meat thick.
34. Gian: Jinggangshan smoke shoots pork is 800 years Jinggangmycin bamboo sea, different species of bamboo made of bamboo shoot easy. The shoot will be cooked with dry baking charcoal, as was dark brown, called the Ukrainian smoke shoots. Its roast meat, meat and refreshing, while the shoots taste lingering.
35. Anshun: fried Erkuaierkuai burning, boiling, frying, halogen, steaming, deep-fried can be, fried Erkuai most remarkable Erkuai presence. The Er Kuai-inch square cut into small slices, add ham, sour pickles at the end, green onions, leeks, peas sharp frying, pouring with sweet, salty soy sauce, oil mixed with a little pepper, and taste sweet and strong, Xianlachunzheng, rich colors, and thick, such as painting.
36. Yinchuan: snowflake snowflake lamb and mutton as the practices known as mutton Xingshanweihou created one of the most romantic light of the association. Bothriochloa peeled cooked meat dish to shoot loose, cut into pieces then feeding stains uniform dominoes. Then fresh milk, egg white mix into the chicken, mandarin fish meat fine Velvet, after thoroughly steamed into the small Longti a lily sprinkled with powder, a complex process thus far from finished, they would beat the egg white foam, respectively ladle in the undercooked meat steamed block is the origin of the shape of snowflakes Bingying Yujie. Spoon sat lit, and then layers of feeding, thicken, finally Linru chicken (duck) oil, a modeling Shuang Liang, import soft fresh, such as the melting snow of the "snowflake lamb" This was completed. Employment of some of Jia's eggplant is really quite exquisite taste.
37. Liuzhou: screw-type chickens to enter Jin Han Banquet, at the end of 24, becoming Ximian 24 dishes in the ingredient, there are remarkable of the screw at the chicken. In fact, under the layers of this market price is not expensive.
38. Luzhou: Fish Head Hot Pot Sichuan hotpot originated from the junction of the Yangtze River and the Tuo River in South Sichuan Luzhou city, where the pot industry boom has created a number of 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.
39. Dunhuang: The Two Towers fish, fresh wind in Dunhuang influenced by the nomadic grasslands, "Kaoquan Yang" is the city for all hotels, guest houses, there must be a dish. But "Anzai Ruin" - drink Cynomorium wine, product Guazhou melons, fresh fish the twin towers, is also the Dunhuang Anxi the origins of food culture. Cynomorium alcohol to drugs Gujing impotence, Guazhou (ie, Dunhuang) a melon has 3,000 years of history. King Mu of Zhou Xi Wang Mu and the princes dinner that is Guazhou Melon; towers delicate freshwater fish, meat and fat refreshing for Dunhuang today, "Han Hsiung Feng", "Tang weather", "the new King of Dunhuang", "100 streets and marketplaces to eat" four food series Among the menu of the reservation.
40. Quanzhou: Quanzhou, greedy ginger duck, the ancient city of food on the street and duck popular. Quanzhou people "fill the winter" buy poultry shrimp and crab, then buy a ready-made plan to facilitate the ginger duck. The ginger duck in Xiamen, Quanzhou, respectively, pass over, Fujian, cooking is a must. Ginger duck with salt, light, spicy taste three kinds of production, practice is open raging fire, temperature Huodun, tonic hack turned three turned, clean wok oil but not greasy, taste unique, stream Sunny Choi.
41. Pengzhou: Jiuchi duck
Pengzhou ducks and geese and neck are particularly long, stretching over the western Sichuan, the whole plain in drool. Pengzhou the suburbs of Chengdu city, known as the traditional duck, Jiu Chi town is Pengzhou distribution center for small poultry farmers will be an only just slaughtered geese, ducks and loaded the car, transported to Chengdu, Chengdu people eat "hot pot Jiuchi fresh Myosoton "is addictive. The most "Evergreen" and was still a Jiuchi duck, it has become Sichuan name "duck"-class cuisine of.
42. Nanyang: Town level crossing roast chicken must be the Meixi elbows in Nanyang, meatballs buckle bowl, spiced chicken and other food baitugang selected one, Nanyang people reluctantly part with roast chicken or to vote for a crossing. Have you had a whole roast chicken chicken Yidou separation of the family do? From the Qing imperial kitchen of the royal kitchen, where out of chicken recipe, achievements of the three hundred years of the crossing word of mouth roast chicken.
43. Shaoyang: stir-fried pig's blood will do business with balls in Shaoyang, Hunan and made huge profit for pyridaben people are some of Shaoyang. Baoqing pig blood balls, also known as blood DCB, is a traditional food of Shaoyang, the main raw material is the tofu, the tofu with gauze before the water drained, and then crumbled tofu, and then fresh pork cut into cubes or Clause shape, amount of pig's blood mixed with salt, chili powder, allspice and a dash of sesame oil, sesame oil, MSG, sesame sauce, stirring uniform, the size of the oval-shaped bread made meatballs, put the sun a few days, and then hanging in the wood stove and letting fireworks smoked dry, smoked longer, more concentrated flavor December. Has been done by a metal framework, the next frame with stoves burning sawdust, chaff skin, husk, or charcoal BBQ, such a law, in particular pay attention to the furnace smoke, can not be too hasty and too fast, or else poor taste. Smoked dry edible balls after. But the most popular dishes to be sensation.
44. Xishuangbanna: Dai taste platter 21 degrees 10 minutes north latitude and -22 degrees 40 minutes east longitude 99 degrees 55 minutes -101 degrees 50 minutes, Xishuangbanna Tropic of Cancer on earth is the only one desert oasis. Taro grass baked, fragrant bamboo rice, fried moss, deep-fried cow, the most deserving is probably the taste of the platter of the Tao Dai flavor.
45. Tianshui: Oden Tianshui Tianshui known as "Gansu on the small southern." Mr. Fan Changjiang journalists "China's northwest corner," wrote: "people say that the Tianshui, Gansu, Jiangsu and Zhejiang were the same as Jervois said, as considered to be scenic, products rich, the characters beautiful place." Quack in Tianshui, Tianshui jiangshui, Tianshui lard box, Qin Ma rot bun, soup and other snacks Qin'an Dusi, there are more popular Tianshui chowder. Stir the egg yolk Seiwa, spread into a pancake. Take fresh pork mince, add salt, noodles, pepper mix well after the Canadian press in the middle of two layers of thin pancake flat, cage steam cooked, cut into bars, they made splint meat. Meat with plywood and decorated with ring Browne, balls, doused with chicken, sprinkle with chopped green onion, parsley, edible fungus, etc., Sheng into the soup pot, the amount of foot soup and more meat and vegetables with, Bian Hebian to eat, non-greasy oil is not and delicious.
46. Zhouzhuang: Manzo Manzo hooves hooves, Manzo meat, Wu cooked lotus root, pickles amaranth, Manzo ducks, etc., have become the representative of Zhouzhuang food. Especially "Manzo shoes" as the most, according to legend, Shen Manzo wealthy Jiangnan "home with a banquet, one must be crisp shoes." Manzo shoe with leg of pork as raw materials, combined with spices, stir-cook it, through the steaming stew, skin Run Rousu, liquor color red sauce, fat but not greasy, Xian Tian moderate meat Su Lan, importers will turn back. Eat it is special only in the two trotters throughout the whole of the long bones, the bones will be a thin light smoke out of Tixing absolutely still. With bone as a knife to cut open Tibang been Shunshundangdang, allow people to divide and eat. Manzo hoof has become Zhouzhuang on holidays, wedding banquet of the main course, which means reunion, tourists are carrying vacuum-packed fresh Manzo hoof away.
47. Urumqi: clutch of tasty lamb and mutton clutch is not as we imagine it is because "with the clutch," but because of the Xinjiang local sheep, the local water there is a local cooking methods. Peeled whole sheep to the viscera, larger pot to boil the Tianshan snow. To clean wok to be thrown into the pot when you grasp a lot of salt, or salt directly to the pan mutton dip, they can quickly ears!
48. Ili: the world-famous horse Yili horse, horse Yili horse without any explanation is better than the world. Boiled horse meat cooked with spices, after the big blade, code on the disk, immediately edible, their meat is valuable fragrant but not too sweet, durable chew resistant. Ran horse, after all, also part of "expensive" food, even in the Ili, eating horse meat can only be a once in a while a "feast."
49. Kashgar: Nang Hang meat, not less than Kashgar in Xinjiang ", to eat Kashi Nang Hang the meat can only be considered Baipaoyitang. Uygur people at the door there is a pit used for Nang, half underground half of the on the ground. the whole cast seasoning sheep enclosed in Nang pit, dark fire slowly roasted. grilled to a certain hour, open Nang Hang, fragrance lovers, with "ten-mile" to describe is not an exaggeration.
50. Zhengzhou: Zhengzhou also shouting carp to eat three to revitalize Henan cuisine, but it feels as this: whatever the need for revitalizing the things from the demise of not far away. Zhengzhou three carp to eat the dishes that used to be known as the Yellow River carp is a carp, carp to buy a restaurant, you must keep clean water tank inside the two or three days to clean vomit off-flavor before they can fish out to necessary fuel. Now the stress a bit extravagant, but a fish to eat, or makes three major changes to the index finger. Half of the dry food, half of the sweet and sour tile blocks, end to end mixed Jialuobosi soup, the most interesting is the line of sweet and sour sauce mixed with a nest of noodles to eat noodles with the Hangzhou Xihucuyu similar in essence.
Author: calvinq
