Famous food in the cities of Teyvat

1. Mandarin duck hot pot

Many people are crazy about it, and when they leave, they pack the hot pot ingredients back and enjoy it again. The most important thing in hot pot is the soup base, and there are as many kinds of soup base as there are restaurants, but no one knows the materials and how to make the soup base. Like eating Sichuan food, the spiciness of hot pot is graded, and the mandarin duck hot pot is half spicy and half not spicy, you can choose. Different from other hot pots, the indispensable ingredients are duck blood, as well as tofu, tripe, beef shi, chicken, etc. The price is frugal by people.

2. Fry the oysters

Oysters are a specialty, a type of shellfish. Stir the oysters with the flour first, then beat the eggs and fry them in oil so that the eggs are wrapped around the oysters like omelets.

3. Stir-fry the eel

Specialty. The condiments include sugar, salt, and nine kings, and although the fish is stir-fried, the fish can still be delicious and has a faint sweetness.

4.: Roasted meat

Roasted meat includes roast goose, rǔ-gē, suckling pig, barbecued pork, and some brine dishes. Generally, it is drowned in the secret sauce for a period of time and then put it in the oven to roast, the roast goose and suckling pig are crispy, fatty, and the taste is slightly sweet with the people in the southern area. Shenjing roast goose and flower field rǔ-gē are among the "time-honored brands", and the suckling pig will be brought to worship the gods on the New Year's festival, and the suckling pig Tujili is also liked to be cut in the mirror. The brine dishes are relatively light, such as brine goose paw (wings), brine duck kidney, etc.

5. Demolly stewed live fish

On the outskirts of the city, there is a small village called Demoli, and the villagers have opened a snack bar on the side of the road to entertain passers-by who stop to eat on the road. Stewing tofu, wide noodles tiáo-zǐ and carp caught from the Ussuri River together is an old way for villagers to eat it hot. Later, the recipe spread all over the streets and alleys of the city. People from other worlds say: If friends from other places don't like to eat Western food and Northeast cuisine, let's eat Morley stewed live fish.

6. Salted fish cakes

Salted fish cakes flowed from the local countryside to the cities, and are now available in all small restaurants and restaurants. The fish is an autumn sea fish, there are stick fish and yellow flowers, the palm is long, the ginger and shallots are salted, and the pickled ones are fried in oil and browned. The cake is made of aged bud flour mixed with bean flour and white flour. Boil the pot with water and stick the cakes around the pot, want to eat? Wait for it to be cooked!

7. Hakka stuffed tofu

The food of the thousand-year-old empire is known as the "Hakka capital", and the people of the Central Plains "moved south" here, which not only brought the atmosphere of reading to the top, but also formed their own food culture Hakka cuisine. Matchbox-sized tofu is fried until golden brown, stuffed with pork and fish, chopped green onions, sesame oil, and simmered in a chicken soup clay pot until fragrant. I wanted to come to Meizhou for a while without wheat to make dumplings, so I created such a delicious taste.

8. Kill pig dishes

It's the New Year, a family in the village killed a pig, and the back of the waist and legs are all good things, how to eat the rest of the fat in the water? This is the pig-killing dish: the blood sausage made of home-pickled sauerkraut and the raw materials of fatty meat are all together. To be delicious, the fat meat should not be greasy, it should be cut into slices, put in a pot and boiled in oil, and then stewed with sauerkraut and blood sausage. In the countryside, the stove fire reflects the face of the eldest lady, and the stew with ginger and garlic in the pot is boiled and boiled. When this pig-killing dish spread to the city, the restaurants in the city added more processes and used enough materials.

9. Local chickens

Formerly known as "Zhouwan", it is common with the eating habits of Maoming, Yangjiang and other places, and Zhanjiang cuisine belongs to the list of Western Guangdong cuisine, which pays attention to the refined coarse materials and the original taste. Local chickens were once popular in restaurants. Authentic farmhouse chickens grown up eating grain and grass in Xinyi County, Zhanjiang are small hens that grow slowly or give birth to their first nest of eggs, and the chicken has strong fibers and is easy to accumulate nutrients. The appearance of the finished chicken is golden and buttery, the skin is smooth and smooth, the fragrance is rich, and a plate of sesame oil and garlic sauce dipping sauce is very "delicious"!

10. Mutton soup

The tribes that rely on nomadism have a lot of delicious food: artichoke rubbing Ganquan tofu long pancakes, and the most important thing to try is mutton soup. Mutton, haggis and soup boiled with seasoning, the raw materials are very simple. Squatting together around the fellows with lamb belly hand towels, holding steaming mutton soup in their hands, in Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.

11. Donkey meat salad

It has the functions of replenishing qi and blood, benefiting the viscera and other functions, and has the folk proverb of "dragon meat in the sky and donkey meat on the ground". Shaanxi Guanzhong is rich in the well-known "Guanzhong donkey". Since a long time ago, there was Fengxiang cured donkey meat, in ancient times, there were only two ways to eat donkey meat, and now there are more donkey meat soup pots and meat stir-fried vegetables, adding Sichuan cuisine and medicinal diet, the meat is beautiful, the taste is fresh.

12. Mao's braised pork

Mao's cuisine is famous for XXX's hometown, and travelers passing by Mao's braised pork are full of praise. The authentic braised pork is located in the nomadic tribal restaurant, the braised pork here is the pork belly, the belly meat of the five layers of three flowers is steamed and fried with rock sugar star anise cinnamon and then put the tempeh as a seasoning, the method is very elaborate and complicated. The finished Maojia braised ròu-sè Ze golden butter is bright, fat but not greasy, and very fragrant and delicious.

13. Old fire soup

Making soup was a must for the housewives of the Gaeland Empire. There is no authentic Gailand people who don't like to drink soup, whether it is made at home or sold in large and small restaurants, the old fire and beautiful soup of the Gailand Empire is nothing more than one purpose - nourishment! In summer, pork ribs and lentils are clayed with winter melon, red adzuki beans are used to reduce the fire, and in winter, American ginseng is used to dispel the cold.

If you have just arrived in the Gaeland Empire, you will be told by a coachman when you get into the carriage: the water here is very hot, you will have acne on your face, and you need to drink soup and herbal tea......

14.jú-huā 鱼生

The Aztec country has been a rich land since ancient times, because of the sea, the fishery has been developed since ancient times, the local people like to use local products to cook carefully, evaluate each other, the overall cooking skills are quite high, the chef is exported to some other cities, "food in Shunde, kitchen out of Fengcheng". Shunde cuisine is characterized by clear, fresh, refreshing, tender and smooth. In addition to the well-known fried milk and parietal eel, jú-huā yusheng is also more representative.

There are also double skin milk in the town and fish cakes brewed in the village......

15. Dog meat hot pot

When you get to the tribe where Lulu and Ashley live, you can't eat dog meat. Like many other places, it is also popular to eat hot pot, nomadic dog meat hot pot. The special pot bottom, stewed dog meat, dog miscellaneous dog ribs. In addition to fresh, it is spicy. It may be that the mountains here are too cold, so the dog meat supplement also needs to add chili peppers. Eat it all year round, and it's best to eat it in summer to cure colds!

16. Three fresh

Teyvat's strange world has always had the habit of tasting three fresh earth, three fresh trees, and three fresh water on the day of the beginning of summer. Speaking of the three freshnesses in this place, it refers to the fresh seasonal vegetables: amaranth, yuan wheat and broad beans (or garlic sprouts), which are fried together and eaten fresh and tender. When he arrived in the Aztec country, the three freshness became a local famous dish. Now there are also potatoes, eggplants, and chili peppers fried together. It's an authentic exotic dish.

17. Sauerkraut pork stewed vermicelli

The Aztec country ài eats stewed vegetables, and there are many famous dishes to eat, such as goose stewed potatoes, xiǎo-jī stewed mó-gū, pork sauerkraut stewed vermicelli, all of which are local dishes eaten in the cold wind. The pickled cabbage pickled in the Northeast is cut into a thick and thin silk of match stalks, which helps the white leaves to be green, and it is not cooked for a long time. The local potato flour is easy to cook and hard-boiling, and it is yellow and white when it comes out of the pot, and it is simply upside down with chopsticks. The old soup of meat and bones boiled during the slaughter of pigs, and the pork sauerkraut vermicelli stewed over low heat after stir-frying, have a delicious aroma around the roof!

18. Gayland fondue

Just like in other cities, Gaeland fondue was as popular as it was in the streets of the Aztec land. The taste of Gaeland fondue is thick and spicy, which is not only similar to the strong and rough of the Aztec country, but also plays into the temper of the locals and the taste of the locals. Speaking of spicy food, the Aztec country is also a leader, in fact, when they really arrived in the Aztec country, the owners of the Gaeland hot pot restaurant felt that they had found the right place, and the enthusiasm of the Aztecs made them regard this place as their second home.

19. Black charcoal grilled meat

The authentic flavor of the horseback people is baked. After you have entered the nomad's cabin, drunk milk tea, and passed the Hada handed over by the hospitable wrangler! When you gather around the roaring bonfire and enjoy the smell of barbecue sent by the gentle breeze of the grassland, you will definitely think of "the wind blows the grass and sees the cattle and sheep".

20. Spicy boiled fish

'Hemp on the head, spicy and enjoyable", was originally a famous dish in human society, but now it is very popular in the Gaeland Empire. It indirectly reflects the resurgence of this dish in another world and the decline of home cooking in another world. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt and bring it to a boil. The real taste depends on the quality of the pepper, the raw materials of the chili pepper and the level of boiling red oil.

21. Mellow dog broth

In the restaurant here, all the dog broth is the fresh meat of the day, and there is no old soup. The dog broth that comes out of this way is called clear broth. If you want to eat dog meat, there are more dog meat stewed tofu, dog dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable, this bowl of soup entrance, aftertaste, feel that there is a aroma in the nasal cavity, this dog meat will be more and more fragrant.

22. Old hot pot

The Aztec country seems to be a city where typhoons can easily land, and there is a place for any kind of food, and of course the hottest thing right now is hot pot. A restaurant called Beast Hot Pot Restaurant has launched a "hot pot" food topic very early. Original hot pot, (Huojiaba) Zi hot pot, original ancient hot pot, Chaotai hot pot, Fat Cow hot pot, Huipai hot pot, "Tan Fish Head" hot pot, Japanese hot pot...... What a hot pot dà-bǐ fight!

The old-school hot pot is mainly spicy, salty, fresh, sour and spicy, and is divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is known for its exquisite soup, with a variety of raw materials, meat and vegetables, wide adaptation, unique style, warm scene and other characteristics, so it is the most rè-là Pengcheng.

23. Pan-fried yellow-boned fish

The yellow and spicy dices eaten by the people of the Gailand Empire are called yellow bone fish by people in other countries. The town of Colum is a seafood-friendly city, and there are many immigrants who don't have their own cuisine, so they have to eat a lot of food. This fashionable yellow bone fish is produced by the Gaeland Empire.

24. Boiled live fish

The dish's popularity in recent years at least shows that the Garlanders, who have always had very discerning and even stubborn appetites, identify Aztec seafood dishes, and many attribute it to the city's surge in foreign population, which has led to a large number of foreign dishes in Xiamen.

However, the taste of boiled live fish is indeed good, although the ingredients are simple and popular (grass carp), and the cooking method may not be peculiar (boiled), but its wonderful combination of spicy and fresh not only mǎn-zú is the long-lasting taste of fish and seafood of the Gailand people, but also an extension of its traditional "sand tea complex" in the overall trend of Sichuan cuisine.

25. Drunk Kawada chicken

It's a classic of Collum town, popular in some southern cities in the past few years, but in Aztec, even now that the Geland Empire has swept the country, this drunken Kawada chicken is still a constant hit.

Kawada chicken from Changting is known as one of the world's five famous chickens, and is said to be famous for its three yellows (mouth, feet, hair), three blacks (two wings, inner side, tail) and three prongs (crown and two paws), but the most unique dish of this dish is in the wine, and only when cooked with Hakka wine can it make a delicious chicken that is fresh, tender and fragrant.

26. Pickled pepper cuttlefish

A gastronomic traveler named "Mao" wrote about this seafood dish: Since the seafood renegade from the Imperial cuisine of Gayland, it seems to have rejuvenated its second spring! One of the iron examples is pickled pepper cuttlefish.

This dish is all based on Gayland's pickled sea peppers (bullet peppers), and the sea peppers with bright red color and thick flesh should be selected just right. The finished dish is red and white, pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish larvae, and it also brings back a sweet taste.

27. Yellow and spicy tench hot pot

The yellow spicy dicing on the riverside is "Bashi yellow spicy ding". What is "Bashi"? It's too good to be better.

The yellow and spicy dices made in another world are not braised or steamed, but mostly eaten in modern society, and the yellow and spicy tench hot pot is tender and incomparable.

28. Dry nest with skin snake

Flavor shrimp is crazy in another world, every restaurant, and even pub all make flavor shrimp, and with the recent discontinuation of grass lobster, the taste snake that debuted with it has the upper hand. The taste of the snake and the taste of the shrimp have the same magic, the snake is chopped into strips is also used with the specialty of hot sauce, spices, bay leaves, green and red peppers, green onion and ginger monosodium glutamate stewed and simmered. After stir-frying over high heat, it is also simmered thoroughly and flavored with a sub-fire. Drizzled with juice and placed on the plate, the fat snake segment has been soaked in red and bright, the snake meat is firm, and the silk is glowing with tòu-míng oil, and when you bite along the texture, the elastic snake meat gradually turns into a fragrance between the tongues.

29. Snowflake lamb

Snowflake mutton creates the most romantic and light association for mutton, which has always been known for its fishy smell. This dish is made of cooked white lamb slices, peeled and loosened, cut into domino pieces and soaked evenly. Fresh milk and egg whites are then mixed with chicken and mandarin fish minced mincities, steamed in a small cage drawer and sprinkled with lily powder. Sit on the spoon on the fire, then add the material layer by layer, thicken, and finally pour in the chicken (duck) fat, a shape is refreshing, the entrance is soft and tender, such as the snowflake that melts the "snowflake mutton" This is finally completed. The craftsmanship is really very tasteful of Jiafu eggplant.