51. Kaifeng: Sesame wings in the wings to Kaifeng, Henan cuisine you want to eat authentic - but here, the Millennium Kaifeng ah! Henan cuisine the materials are generally homemade, Miao in the seasoning, and steak. Sesame wings in the wing is actually marinated chicken wings wrapped in egg and then outside the dip sesame seeds, put deep-fried in oil. Zhashu the egg Kuxiao cicada's wings. Henan cuisine in such a beautiful and rare and delicious dishes.
52. Luoyang: decoction meat like the draft Luoyang seats, dozens of dishes, Tangtangshuishui down to eat people Lianhu enjoyable. Meat is water decoction seats indispensable dishes so, on main Henan cuisine of the store "really different" has done the best, it fine meat-based material, edible fungus, lily, large accessories mung beans etc. well-produced, meat Huanen, slightly acidic fairly tapped when inserting.
53. Anyang: Button Bowl crisp flesh Central Plains area of Anyang, taste subdued, but in recent years, Sichuan, Guangdong, Dongbei successive entry into the restaurant to eat, Anyang people like a variety of dishes are a little point. Local traditional cuisine eight bowl is still popular, weddings and funerals in particular unavoidable. At the current terms of flavor, crisp flesh deduction bowl continues to spread the most potential. Traditional snacks three non-stick, starch noodles in fact, can best represent the characteristics of diet in Anyang.
54. Shijiazhuang: grasping fried whole fish dishes from the traditional point of view, Shijiazhuang too young, and the young have to not have their own characteristics, the so-called Shijiazhuang dishes, in fact, absorbed in Beijing, Shandong and other places cuisine features, coupled with innovative made. There are a grasp of local dishes fried whole fish has been quite Shijiazhuang this "mind." Grasping the whole fried fish is the big carp, wonderful is that Daogong. Side dish table, a dish is served, accounts for one third of the desktop, there are delicious atmosphere.
55. Datong: Datong Hui Cai tastes miscellaneous, not pay attention to, are going separate ways cuisine accept. Based shrimp, braised turtle which are on the face-saving, affordable and delicious Huicai In fact, by the local chef into the furnace of the most drilling. Hui Cai a little taste of Northeastern Chinese cuisine, potatoes, cabbage, noodles, pork pot of stew, big fish, prawns were generous pot Nuanwei.
56. Qinhuangdao: steamed seafood to Qinhuangdao to naturally expel seafood, steamed seafood, local favorite, whether it's crab, shrimp, or clams, put in water, steamed, eating, when dipped in ginger Dressing, that fresh! There is a season to eat seafood, crabs year, two quarters, the end of April began to eat Pipi shrimp, of course, you can regardless of season, food culture, in the eyes of Qinhuangdao seafood would not call a. Barbecue seafood became popular in recent years, there is a small raw fish called Qingpi son, slim, spine, where a little blue, not to eat fried, only baked, there are special taste and cheap, seasonal time of 5 yuan to buy couple of pounds, two half kilogram.
57. Taiyuan: Taiyuan, the oil meat restaurants are Cantonese, Sichuan, Beijing, Shandong cuisine occupied the local cuisine is the money and ended up on the names seem to be more pasta snacks. The oil and noodles, meat snacks are also a bit mean, but it is by the eight children of a local tradition of popular dishes. Upper fine selection of meat, cut into thin slices, dip a thin layer of egg outside hook into the Euryale ferox, in oil boil about, fish out, the stir-fried, lightly Which restaurants would do, doing almost the same taste out. Though the name makes one wonder, the taste is fragrant but not too sweet, it is worth a try.
58. Nanjing: Luhao saute dry water boiled salted duck now and hospitality of people in Nanjing indispensable dish, but often to be apologetic to add one: Now this is becoming increasingly duck fat. Outsiders come to Nanjing, are attracted to eat the Luhao saute dry, Nanjing also to "Tong Artemisia only Nanjing have" and itself. In fact, the local production of Artemisia Tong more to go, but they do not treat people in Nanjing share of fine vegetarian. Nanjing Tong eat Artemisia, Qiadiao 8 a pound to two, single-left section of clean, green, crunchy Luhao bachelor tip. Saute dry also "prime" firing, in addition to a little oil, salt, almost without any other condiments, it is necessary is sharp and Xianggan mixed Luhao bachelor's share of the natural fragrance, food and especially refreshing after the lip-cheek.
59. Suzhou: Suzhou onion roasted carp love to eat fish, but own particular tastes, some people do not eat carp, silver carp was not eat, only carp, from the never heard of anyone taboos - Suzhou child learn to say "come fresh," This words, quasi-eating carp at the time. Roasted onion dish is outstanding is the crucian carp's delicious. In the soup of crucian carp red sauce drips from the back, stood cede to long Cuisheng raw scallion. Although it is not understand why this is the "roasted onions", but people here are always the first Xiazhu place.
60. Wuxi: Wuxi Beggar Chicken meat and bones, is that no one ate meat, bones become very popular. Wuxi people like to eat sour things sweet, the taste of meat and bones would be reminiscent of the sweet and sour pork ribs, but the bone above the meat is more loose, thicker, more sweet and sour moderate, even the bones that they could bite to eat Dou Su. The meat on the bones of several years ago made a vacuum packaging, the railway station were eight common box, 10 boxes to Wang Jushang mention.
61. Yangzhou: Yangzhou Lionhead consommé crab dishes of their own home, taste preferences have not changed. Cantonese popular occasion, Yangzhou people to eat morning tea, but to eat dim sum are authentic Weiyang style, tells us with comments: "We have morning tea in Yangzhou long ago." Crab consommé Lionhead is said to have almost a thousand years history, up to now still not tired of eating 100. The so-called "Lionhead" and using words Yangzhou big? Meat, Mandarin is a large meatballs, but there is also crab meat, meat, Crab, spices, vegetables mat and then the following heart Braised on the cage. Use of Yangzhou as saying: "pork fat and tender, delicious crab meat, cucumbers Sulan, have to use spoon scoop food, fresh fragrance after mouthful, tooth buccal Toil, it is a long time can not forget."
62. Nantong: best in the world where there are few places where the sea is probably all on the table and ultimately, clams, but only Nantong adults and children dared to speak their own bowl is the "best in the world fresh." Cauliflower yellow even when people step on clam Nantong carnival. Tread barefoot on the beach, then clams Biebu Zhu gas dew head, back to domestic days, broiled, or burning, strange little incomparable. Nantong clams are clams, unique to this area beaches, one can weigh half a kilo or more rarely on the market today clams. Is often the fishermen are being captured, hawker has come to the beach with you to discuss the issue price, while in the distance on the high seas, Japan, Korea, where the ship had stopped, waiting for the boat home delivery of the hawkers. Want to eat? The only ones to step on.
63. Xuzhou: sha Tang Xuzhou food is characterized by dark and messy, spicy Huhu, for love put soy sauce, like to use starch, love himself addicted to spicy. There is one with the wheat kernels, shredded chicken, kelp silk, bamboo slice and made into soup, taste very fresh, very often ate two bowls. But he was still doing a variety of raw materials mixed group, so that has become a veritable soup porridge. sha Tang, in fact, an interrogative sentence - "Han Tang?" because the food is not seen in so far unable to get rid of Xuzhou.
64. Gaoyou: crispy duck Gaoyou Salted duck egg has become a hair over the welfare of the country's year-end, and thus can visualize how many tens of thousands of Gaoyou ducks, thus re-visualize the Gaoyou were deeply proud of the entire duck feast, I believe that no one Gaoyou person to suspect that a part of each duck perfect capacity utilization. Duck feast of the battle are now reluctant to explain it, but the duck feast on a crispy duck dishes, but also often a "finale" role in the region in Weiyang banquet. Therefore, the local people go to an important banquet, will bring their own pocket a plastic bag, to be fond, crisp fried duck in the table, packing back to the government.
65. Shanghai: fried eel paste foreigners to Shanghai, envy and amazement of the Western in Shanghai, Shanghai people are willing to Bianzhuohuayang to countries "authentic" and western hospitality. Concentrated oil-red sauce of the Shanghai local cuisine is now gradually losing fans, only You Jidao favorites also allows people who have nostalgic feeling concerned about, such as fried eel paste. Liang Shih-chiu in a monograph of the article to eat eel, fried eel paste that is because the eel is not big enough to do it Shansi's Dengerxiazhi policy. But can "scraps" to do such a sweet and salty in oil but not greasy, and also showed how the smart capability of the people of Shanghai.
66. Hangzhou: burning to Hangzhou to the Lao Ya, Hangzhou's friends must enraptured introduce to you the livelihood of Lao Ya Zhang pot. Vintage reportedly sold more than 600 ducks a day, and so on seats when the waiter will come specially to remind you: Today, no burning of the Lao Ya. Vintage because the Lao Ya burn fat, and Shanghai has opened a branch on Hengshan Road, Shanghai is popular since Laoya confused pot.
67. Shaoxing: Shaoxing molded dried vegetable roast people go, the first thought is Xianheng hotel beans flavored with aniseed. In fact, the flavor of Shaoxing dishes, one mold, two are bad. Bad things, bad chicken, bad shrimp, foreigners not used to, like tofu. Can be Tasting the beauty, or mold food. Shaoxing people like to use cabbage mildew, outsiders can not get past. Molded dried vegetable roast meat, fragrant, cool, there is a unique sense of chewing.
68. Ningbo: Pickled shredded bamboo shoots soup must be the local people take you point, themselves little bit less, because you're easy to ignore the name. Soup to its name, which is only two things, with pickled vegetables and shredded bamboo shoots, it seems very refreshing. Ningbo Pickle is not the same with other places, the supermarkets sell above the specially marked "Ningbo Pickle." "The owner" This store's Pickle and shredded bamboo shoots are particularly very tender. The shop is also selling its own system of saffron crab, Crab crab, a small bottle of the 30 yuan, 60 yuan, business to do the same.
69. Jinhua: buck pot Jinhua ham famous buck is that the rise of the past two years. Jinhua who already love to eat rabbit, a big buck is not the original seats. The good news is popular food stalls, people's tastes are increasingly Diao, buck prevalence of open burning to come. Hangzhou people have begun to pay attention to eating buck burning, burning, Jinhua buck has to be recognized joy.
70. Wenzhou: Wenzhou addicted to swimming crab braised seafood, there is a blood clam, is born to eat, its taste delicious, but the food were Chunchi Jian unavoidable Bloody stained, can not help but look up some of the terrorist. Braised no fear of swimming crab on the "kill" is too, although called "shuttle" and its meat is lush, its flavor of the fresh, and not under the blood clam.
71. Hefei: Hefei, salty duck burning soy let Cantonese, Hunan and occupied, as well as Shu Wang pot, opened a few stores have been particularly fire, and other blocks to wait an hour or two. Hefei local soil vegetables, salted duck on a number of special burning soy popular, very fragrant, Which restaurant eat to be. When the winter is best to eat salty duck burning soy, especially in their own home, you can burn the mist steaming an hour or two.
72. Wuhu: Mustard Mariko Wuhu, a deep feature of the south, food stress, delicate, refreshing, Phoenix Street, snack food famous night market. This season, steamed saury can just eat, but the prevalence of mustard Mariko is also very rapid.
73. Chaoshan: brine Liriodendron Chaoshan 1, Chaozhou good taste. Liriodendron such as the brine all the most common lo mei, in Guangzhou, or other parts of the country is able to eat, although sometimes feels tastes good, but most of the time always felt that the taste is worse then a little bit, and only to the Chaozhou-Shantou area, in order to eating authentic authentic lo mei. Liriodendron brine with brine, clove, aniseed, cinnamon, licorice, dried tangerine peel, large fennel, fennel, pepper, sand ginger, Mangosteen, rose dew and other raw materials preparation is made keeping teeth Liuxiang Buzhuo a thing.
74. Lijiang: Lijiang Yak-nabe, people tend to overlook its cuisine - because there are too many scenes. In fact, yak pot alone is enough to make you completely fall in love with Lijiang. Yaks live in the pollution-free plateau, herbivorous born, tender meat, the Tibetan family favorite. In addition to hot pot of yak, the Han people are now no other way to a delicious meat of yak products.
75. Tengchong: Large Jiujia
The so-called fried Erkuai Jiujia that this allusion is that no more than the rate of the early Qing Qing Wu Sangui play in Kunming, the Ming Emperor Yongli Xiao Zhaoting the run all the way to Tengchong, hunger and unbearable, the locals brought speculation of a Erkuai . Even the emperor praise: "I saved the fried Erkuai the Da Jia." Fried Erkuai thus renamed. Tengchong production Erkuai thin waxy, color white, there are bars, cut into diamond-shaped pieces, add pieces of fresh pork, ham, pickled cabbage, scallion, spinach Duan, tomato Ding, bad Spicy, eggs, etc. saute, but also adding a small amount of meat Soup Braised soft, then sauce seasoning, and finally with a bowl of Suantang on the on the table. Today, with tourism as the pillar industries in Yunnan, there are allusions have a long history of natural hot food quickly, while the grains with Suantang refreshing appetizer also benefit digestion, the "big Jiujia" So the popular children seated dish position.
76. Yongzhou: fried duck blood, "Blood fried duck" is mildly entertaining for a total he gets ambiguous sensory bad mood, seemed also showed purple paste paste, but in the eyes eat duck, duck blood, but defeated the Qing Huo poison a major treasure. Yongzhou people naturally eat duck, so they pick the most vigorous and brilliant duck knife classified as neck, let duck blood drip into a bowl filled with wine. Ducks go belly hair cuts, and then with ginger, dry red pepper, garlic into the oil with a stir-fry, then add soup simmered to the quick-drying, and finally the children pouring duck blood in the duck pieces on the side while pouring Fried , together with material clean wok. Duck blood jelly, duck unusual fresh, good at this than those who ate duck.
77. Lhasa: Tibetan medicine has always been very raw beef sauce some mystery, Lhasa entertain guests must have a few of the raw beef that may be tasty sauce of Tibetan medicine and mashed the most wonderful fresh raw beef mixture. Bloody scarlet color, Hing Chong Bi strong tastes, eating Xiadu is warm like an oven in a group, said Tibet is still a place for frozen in time, thousands of years, Tibetans are said to prefer the foot of the Potala Palace the sun, when the deposit with a group which goes hot and give the sun a sun of today's Tibetans are still exceptionally self-Lok self-sufficiency.
78. Kunming: Dirty fried ganbajun fungus has been known to taste delicious wild mushrooms in a delicious natural even worse chip. Right now, eating lavish meals in Kunming tired of people, strategic location of the Kunming people live in harmony with nature has always been known to facilitate the conditions in Kunming were also fascinated by the wild mushrooms (in Kunming all around to keep the take of wild mushrooms endless inexhaustible momentum.) ganbajun a Dirty look may be a little fried, but nothing to boast about the kind of delicious eaten Yixiang so whenever everyone will never forget, "very few can not even swallow his tongue," Some people describe the case.
79. Dali: Chui Mei hot and sour fish, Erhai Lake in Dali guarding fish, have been blessed. Snow melt merged into Erhai Lake water, so water has nourished the exceptionally fresh fish of Lake Erhai. When the ride fresh picked plum Cuise still around, one with green plum tasty, to pepper-based materials, "Chui Mei hot and sour fish" on a freshly baked. Acid reconciled Anabaena, better to maintain the taste and nutrition of fish, and Western cooking fish with lemon popular film echoes the practice of reversing.
80. Zunyi: Zhe Ergen fried bacon renowned Chinese medicine to the Guizhou Yuxingcao took Nennen that period on the roots to eat, although its crisp therefore called "Zhe Ergen," Zhe Ergen belongs to all of Guizhou's logo, whether the person is said to depend on a native of Guizhou who entered the restaurant apart from anything else connected to it wants to point 2 Zheer Gen. In Zunyi, "Zhe Ergen fried bacon" Nature is also a must have for every seat, 100 tire of eating the dish, Zhe Ergen Chongbi raw fish smell of fish and bacon, the aroma of pepper to form a strange mix, one for Lengxiang, a To warm incense, wind around do not, as the fancy Dihuai.
81. Guiyang: Huajianggourou the street there is a restaurant in Guiyang wonders the streets are lined up in a dog ass, dog's tail is also high Qiao Qi is said to have done the same clan that is a symbol of authentic Huajianggourou. Hanae origin of a half years old the young dog being skinned, tick of the bone, the dog-shaped still remain to side on the table, then it will be the next D into a one-off into the pre-stewed dog bones casserole , meat tenderness and Tang Xian, Yi Xiang aroma. Then again diners shouted: sin ah! On the point of playing without politely asking for too much Ziyin impotence of chopsticks held like a champ. - Who Ziyin impotence is the next big hot when it?
82. Anshun: 2 DCB and fried ham in Anshun Xingyi locals will recommend to you, "2 DCB," Since ancient times, farmers pick the best stems in each of rice and glutinous rice, panning, after soaking in boiling water before stir Chung drunk, and then while hot bunched up into rectangular, oval, oblate shape of Germany, after the two DCB cool. Two kinds of ingenious hybrid rice quality from the two DCB, refreshing and flexible, cut crystal, moisturizing, also after a piece. If the original two DCB also as a snack, and now it is already being carried forward as a tide of feature dishes, and the ham and fried, sweet but not greasy and buy a full phase.
83. Carey: The new eight major culinary Suantang Yu-ri has been added to the original unknown Guizhou cuisine, while the Guizhou dishes so odd dead devaluation of its acid, for the frequent loss of appetite modern world, all kinds of appetizers acid listening is the temptation. Carey Suantang Yu acid is a great stress, and generally the first tank by adding peppers and a local specialty nutritional value of many Chinese herbal medicine, by tomato acid, a natural Suantang cooking and then cleaning the fish necessary fuel. 1 data indicate that: Carey, a local resident population longevity ranks first in the country Suantang Yu nutritional value should be an excellent card, Suantang Yu tight as people from the idea of health and longevity invincible.
84. Guilin: stir-fried black-bone chicken elsewhere, is usually used for the black-bone chicken broth to the Guilin changed to a sensation in the light of local conditions. Indeed, Guilin have always liked hot and sour tastes mainly of thick, Guilin rice noodle this one swept the world. But "not as good as drugs fill Sibu," the trend is also linked to Guilin, a mild chicken broth Uzbekistan little interest, the local restaurant he created his own in the dry red chili peppers and small fruit and vegetable stir-fry the black-bone chicken pieces, it really popular, which is called " hot and sour way to carry out in the end nutritional supplements. "
85. Yangshuo: Yangshuo Pijiu Yu Pijiu Yu is a vegetable in recent years by Guangdong Guangxi and Sichuan flavor impact Dacheng, locals alleged trick was only two: a cook in Yangshuo, Lijiang 2 be fresh live carp (1 species reside in the land of contentment Jinxian picturesque here). Live carp disembowelling her but do not scrape scales, orthographic two and a half, each half again into the Hengkanjidao to taste, then sprinkle with shredded ginger and other condiments, put the pan fried Meng, direct fried roll may turn yellow scales, was topped with sauce, sprinkle with red pepper, pour half a bottle of beer, covered with yellow stew. Uncovery again, suddenly fragrant lovers, and you will be able to re-tender meat products out of Picui Pijiu Yu, Yi Xiang smooth taste.
86. Changsha: taste shrimp
2000 taste of shrimp in the full-length Shashi fanaticism, every family restaurants, food stalls are all doing taste shrimp, lobster and the main materials the prices of grass from the early years of catty more than one to 56 money soared there money. Grass Lake is a crazy lobster breeding hard shell prawns, break off both ends and then brush vigorously with the brush, and then add a little of the pepper, Zhao Tianjiao, Sichuan peppercorns, star anise, fennel, cumin, garlic, ginger and various spices to wine stir-fried and finally had to Cook. The tables in a bright red shrimp flavor, but also delicious smell of hot right people Mengxiliangqi was unable to stop. Grass said that a good lobster can be gnawing teeth mouth surprising move flood embankment, so Changsha of people with hatred against pests eat up exceptionally high spirits.
87. Wuhan: coriander Mariko South meatball Without the South is not the north of Wuhan had a deep-fried oil called Mariko, Mariko and the parsley in a number of years, and lotus root are Mariko, Mariko tofu and three treasures known as the poor families, because they look son of a golden crisp and the meatballs until it goes for the eloquence see into the real trick is particularly struggle to give poor families face. However, fair without, after all, Lenovo was difficult to convince them something presentable and acceptable. Today, the rich material Needless to say, banquet rooms would be delighted sort of a "flesh-eating those tempting" flavor, parsley vegetarian Mariko and its other brothers on this Mariko together a vegetarian, health food trend and become the new darling.
88. Tianjin: Fried Shrimp Qing saying goes, "fish eating the prawns in Tianjin for the home", to the Tianjin expel some fish and shrimp are naturally unavoidable. Previously in Tianjin, mostly by eating seafood Hexian live peel dipping sauce for steamed in again, but the past two years Tianjin has also come to eat their way to a delicate, fried shrimp is a clear best representative. This is the raw shrimps and shrimp off the water are stripped out, the meat sweet and full, matched with a small cucumber slices stir-fried in edible vegetable oil pan 2, the clean wok crispy shrimp, fresh melon after the color attractive, very refreshing Some teeth buccal Aroma-feel.
89. Korla: baked, grilled fish is the most common kind of eat, but in Korla, baked, and also reveals a different, fresh fish is plump succulent sweet Bosten Lake fish, water is Bosten Lake Millennium Snow melt Meeting from pure snow, fish casual wear in a small wooden stick on a rotating turn roast, only brush the cumin, salt and butter, slowly overflowing of the fragrance. Xinjiang is famous for Kaoquan Yang, but the Korla grilled fish is certainly the palatability of the more refreshing choice.
90, Mianyang: Mianyang triple-distilled "steamed vegetables most likely to guarantee against loss of nutrients," the reference is now well known, "Mianyang triple-distilled" also result in the "eat eat of the science," the wave of re-hwan youth. The so-called triple-distilled, that is, Zhengrou, steamed fish, steamed (can be free to choose vegetables, amaranth, taro, beans, pumpkin, radish, with Artemisia, lotus root and several dozens), is quite in line with meat and vegetables with nutritional balance. This dish also known as Mianyang Fen Zheng, all wrapped in pound steamed thin rice noodles, vegetables accompanied by rice and the fragrance of the incense, long, deep aftertaste.
91. Jinan / Tan head "Tan head" in Jinan, East, North Park and culture was opened two outlets are used to eating Shandong cuisine of the people will fall into the temptation of Sichuan's spicy. That different from the usually "Zhao Tianjiao" in a special hot pepper, must be specific kinds of soil and altitude, annual harvesting period of just seven days, after the selection of mining equipment altar in a special way to store more than one year before went in, so that spicy hot pot from sufficient to bright colors, spicy fruity, spicy sense of soft, spicy-hi-hi who is more spicy, fear those who fear spicy hot. Of course, the head is also a good Dongdong Hualian.
92, Qingdao: seafood, tofu, seafood using a small sea cucumber, shrimp, squid and clams and other small fish, matched with chopped scallion fried tofu in a variety of seafood into a small tofu, no greasy taste delicious to eat, when the Green onion pancake on the last child of the Qi. Hotel to open in the middle of a variety of ancient European architecture, from the hotel windows are visible in all water, blue sky, golden sand, who would not say Qingdao is a good place?
93, Yantai: Yantai scorpion Gun Xiuqiu Jiaodong style cuisine is to cook seafood reflexes. Scorpion Shandong has become the object of the meal, fried mountain scorpion Shandong dishes taste the famous point, and Yantai people to eat scorpion scorpion Gun Xiuqiu is another masterpiece.
94, Texas: Texas, Texas, in addition braised chicken braised chicken well-known fact, watermelons are planted for thousands of years, that is, to Texas, this dish out of its name, let the size of chicken shops around the country sign a high degree of unity: Texas Braised Chicken! Authentic Texas braised chicken, full name five crispy braised chicken bone. Features are: spiced de-bone, meat tenderness and taste pure, light elegance, taste and thoroughly bone marrow. Shape on the plate legs, the claws into the bore of chicken, wings from the mouth through the neck and cross out of the chicken was lying the whole body, golden color, yellow in the rosy, far looked like ducks floating, Yu Ling mouth.
95, Macau: Macau Portuguese oysters gradually faded shadow of Portugal, classic architecture and the IWC Portuguese cuisine is still stayed on. Portuguese dish tastes light, less delicate. The mashed potatoes into the original only in conjunction with the oysters?, Both inter-penetration of the flavor, there is an unexpected effect.
96, the Housing County: fried small mushroom in most people's impression, the small mushroom fresh is fresh it is usually used to carry on seasoning, but in the fresh mushroom origin of small rooms County, the original tender Sang Sang is a small mushroom fresh Shuang-ching speculation to when the food to eat. Do not too many spices, small mushroom innate delicious full-bodied here Jinxian exhaustive, in fact, that is, with the bacteria to train continuous advancement of technology, old Land Delicacies "small mushroom" can stand only so big the entire disc consolidation to eat ravenously, while the fungi-rich nutrients and energy of new anti-cancer, said many more people to eat their way to satisfaction.
97, Xiangfan: kimchi tripe wire when the South Korean kimchi, Japanese pickles hot in several major cities to buy time, Xiangfan people are still determined to eat its own kimchi is the best of the best mi. As long as there are a few home in Xiangfan Aunt Aunt from under the bed to find out the total number of pickle jars boss. Offal, Xiangfan people are generally do not eat, but the tripe is an exception, taste flexible and flexible, after all, mild, and sour pickles tripe yarn is a cute love Xiangfan appetizer.
98, sand bowl Huangpi Sanhe Hubei dishes carried forward by the new "Wei Hou fragrant" in Huangpi three reasonably available to the best embodiment of meatballs son, Yu Yuan son, as well as the local specialty of kamaboko, meat cake, matched mushrooms, clear bowl with sand, full of slow fire to stew out of taste, if the lotus root spare ribs soup is an old Hubei most successful Dunpin, Huangpi Sanhe fewer greasy, a bit more clear consommé filled善解a considerate person.
99, Chengde: 10000 words Pork This is a Gongting Cai, now a birthday dishes, stewed pork, cut into practice is 3.3 cm square pieces, one by one with a knife from the outside and the inside will be Meat Loaf, according to the square circling Meat Loaf Center was, "10000" type, can not be so separated, and then skin down, put in the steaming bowl, add soup stock, seasoning, cage steam 2 hours, remove the buckle plate, doused with soup stock, thicken the fat head Cheng.
100, Tangshan: tile fish and sauce flavors, including the three major schools of Hebei Province, Hebei southern faction, Gong Ting Sai assignment, Jingdong coastal camp. Jingdong sent to Tangshan, mainly in order to cook fresh seafood raw reflexes. Is characterized by rich raw materials, a knife delicate, refreshing taste, attention to edible vegetable oil hold qian, dishes accompanied by exquisite porcelain containers in Tangshan, unique style.
101, Chongqing: Xiang Laxie set in a hotpot with seafood and into Sichuan and Cantonese cuisine as one people created by the Chengdu Sichuan Xiangla Xie, Chongqing has become nowadays a hobby-horse. Fragrant but not stuffy, hot and not dry, fresh and delicious. First oil, bean, spices, etc., after a good fry the table, after eating the crab, the rest of the seasoning with soup, eat crab meat before Kaishuan, over strike crab addiction, another a pot addiction.
102, Xiamen: Chrysanthemum stuffed fish maw since 1977, held in Xiamen on the annual chrysanthemum show, and now they put a soft spot for chrysanthemums, and the habit of eating fish maw combines, which has been made of chrysanthemum-shaped Chrysanthemum stuffed fish maw. In the boiled fish fashionable at the same time, Xiamen, look for meat from the simmered fish maw, fish soup cucumber fish maw, diesel oil have been eating fish maw silk chrysanthemums stuffed belly.
103, Phoenix: Phoenix Miao Fen Zhengrou The most prominent feature is a spicy dish acid color to thick for the purpose of dissolving, to fry as the superior power. The county produced a kind of waxy millet yields very low, generally using more delicate hypertrophy pork, mixing a good soaking of millet, together with delicious seasoning, put the pot boiling until the millet and meat cooked after be. Tasty and delicious, highly nutritional value.
104, Jinan: Confucian to pot a pot must Confucian way to burn a must in Guangzhou close to the phase-shaped far, it is very simple ingredients - Pakistani fish, radish, tofu, green peppers, green onions, cornmeal cake is done , Can Huang, pleasant. When eating, put the fish on the round cake on a ± a ± a, accompanied by Laodou Fu and ring radish, no dips, but the permeability down to that little bit of soup is delicious the earth. You Dianxian, a little spicy, there is less sense of an unknown entangled between the tongue, when the cool days, eating warm heart.
105, Xining: sand and beef in 2000, held in Hangzhou, China. Hangzhou, the first food festival, the Xining selects and sends a 311 plateau style with a variety of dishes, the total number of gold medals the country first, think of it? Qinghai yellow and white egg were able to separate the result of "gold and silver cake Wu Si" (Nostoc Egg), also can use an egg wrapped in beef after the first bomb, made of beef quintana did not like the golden sand and beef.
Author: calvinq
