The thousand-year-old city of Meizhou, known as the "Hakka Capital", has brought the Central Plains people to "dress south" here, which not only brings the atmosphere of reading to the top of the grade, but also forms its 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. Qiqihar: Pig killing vegetables

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. Zhanjiang: Local chicken

Zhanjiang was formerly known as "Zhou Bay", and Maoming, Yangjiang and other places have the same eating habits, Zhanjiang cuisine belongs to the list of Cantonese and Western cuisine, pay attention to coarse materials and refinement, original taste. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chickens are selected from the farmer's native chickens that grew up eating grain and grass in Xinyi County, Zhanjiang, and are small hens that grow slowly or give birth to their first nest of eggs, so that 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. Yan'an: mutton soup

There are many delicious things in Yan'an: 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. Xi'an: cold donkey meat

Donkey meat has the functions of replenishing qi and blood, benefiting the internal organs, etc., and there is a folk proverb of "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the well-known "Guanzhong donkey". Since the Xianfeng period of the Qing Dynasty, there is Fengxiang cured donkey meat, in ancient times, there were only two ways to eat raw and cooked donkey meat, and now there are more donkey meat soup pots and meat stir-fried vegetables, adding Sichuan cuisine and medicinal food practices, the meat is delicious and fresh.

12. Xiangtan: Mao's braised pork

Mao's cuisine is famous for its hometown, and the chairman of Mao's braised pork is full of praise. The authentic Maojia restaurant is located in Xiangtan Shaoshan Chong, the braised pork here is selected pork belly, the belly meat of the five layers of three flowers is steamed and then fried with rock sugar star anise cinnamon and then put into the pot with tempeh as a seasoning, the method is very particular and complex. The finished Maojia braised pork is golden and buttery in color, fat but not greasy, and very fragrant and delicious.

13. Guangzhou: Old fire and beautiful soup

Making soup is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou person who doesn't like to drink soup, whether it is made at home or sold in large and small restaurants, Guangzhou's old fire soup is nothing more than one purpose - nourish! 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 Guangzhou, the taxi driver will tell you: the water here is very hot, there will be acne on the face, and you need to drink soup and eat herbal tea......

14. Shunde: Chrysanthemum Yusheng

Shunde is a rich place since ancient times, the local people work hard, like to use local products to cook carefully, evaluate each other, the overall cooking skills are quite high chefs exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "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, chrysanthemum sashimi is also a more representative style.

There are also double-skin milk from Daliang Town, Shunde, and fish cakes from Chen Village......

15. Yanji: Dog meat hot pot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like the rest of the country, it is also popular to eat hot pot, a hot pot of dog meat for North Koreans. The special pot bottom, stewed dog meat, dog miscellaneous dog ribs. In addition to fresh, it is spicy. It may be that Yanji is 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. Changchun: three fresh

Chinese folk have always had the habit of tasting three freshness of the land, three freshness of trees, and three freshness of 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 I arrived in Changchun, the three fresh dishes became a famous local dish. Now there are also potatoes, eggplants, and chili peppers fried together. This is an authentic Northeast cuisine.

17. Jiamusi: Sauerkraut pork stewed vermicelli

Northeast people love to eat stewed vegetables, and there are many famous people to eat, such as goose stewed potatoes, chicken stewed mushrooms, pork sauerkraut stewed vermicelli, and all of them 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 broth of the meat and bones boiled during the slaughter of the pig, and the pork sauerkraut vermicelli simmered with stir-fried pork belly are added to the simmer, and the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hot pot

Just like in other cities, Sichuan hot pot is as popular as it is in the streets and alleys of Shenyang. The taste of Sichuan hot pot is thick and spicy, which is not only similar to the strong and rough of Northeast cuisine, but also has the temper of Shenyang people and the taste of Shenyang people. Speaking of spicy food, Northeast people are also outstanding, in fact, the owners of Sichuan hot pot restaurants in Shenyang feel that they have found the right place, and the enthusiasm of Shenyang people simply makes them regard this place as their second hometown.

19. Hohhot: Mongolian barbecue

The authentic flavor of the horseback people is baked. Wait until you have entered the yurt, drunk milk tea, and passed the Hada handed over by the hospitable wrangler! When you gather around the roaring bonfire and enjoy the aroma of barbecue from the gentle breeze of the grassland, you will definitely think of "seeing cattle and sheep at the bottom of the grass when the wind blows".

20. Beijing: boiled fish

'Ma on the head, spicy and enjoyable", it was originally a famous dish in Chongqing, but now it is very popular in the capital. It indirectly reflects the resurgence of Sichuan cuisine in Beijing and the decline of home-cooked cuisine in Northeast China. 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. Jilin: dog broth

In the North Korean restaurant in Jilin, all the dog broth is fresh meat of the day, stewed every 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

Book Keju Reading Website: