"A person .... Fear. "The soft little milk voice is extra cute.

Gu Liuxiao looked at Feng Yutian's big flickering eyes, not to mention letting herself stay with him, even if he wanted the stars in the sky, she would give them to her.

"Good baby, it's right here for me, and I won't drive you away." Gu Liuxiao's heart softened suddenly, the little ball in front of him was too cute, it was rare for him to be so sticky to himself!

...........

3. Tainan: Stir-fried eel

Tainan 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. Hong Kong: Roast meat

Roast meat includes roast goose, suckling pig, suckling pig, barbecued pork and some brine dishes. Generally, the secret sauce is submerged for a period of time and then put in the oven to roast, the roast goose and suckling pig are crispy and fatty, and the taste is slightly sweet that Cantonese people love. The roast goose in the deep well and the suckling pigeon in the flower field are among the "time-honored brands". Cantonese people will bring suckling pig to worship God during the New Year's Festival, and the movie (view) also likes to cut suckling pig Tujili. The brine dishes are relatively light, such as brine goose paw (wings), brine duck kidney, etc.

5. Harbin: Demoli stewed live fish

On the outskirts of Harbin, 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 vermicelli and carp caught from the Ussuri River is an old way for villagers to eat it hot. Later, the recipe spread all over the streets and alleys of the city. Harbin people said: If friends from other places don't like to eat Western food and Northeast cuisine, let's eat Molly stewed live fish.

6. Dalian: 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. Meizhou: Hakka stuffed tofu

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 places to eat, such as goose stewed potatoes, chicken stewed mushrooms, pork sauerkraut stewed vermicelli, and they can all be named

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