CATDOLL : CATDOLL: What is the difference between a grasshopper, a locust, and a grasshopper?

What is the difference between a grasshopper, a locust and a grasshopper?

First of all, grasshoppers and locusts are both animals of the class Insecta and the order Orthoptera. They belong to the same class but are different species. Grasshoppers have large bodies, while grasshoppers have small bodies. Grasshoppers are usually 1 to 2 centimeters long, while grasshoppers are usually 1 to 3 inches long. Locusts are different species, and their colors are also different from those of grasshoppers and locusts.

Grasshoppers usually have brown wings, while grasshoppers usually have light pink forewings and light blue hindwings.

The grasshopper has a round head and the locust has a pointed head. The grasshopper has four spoon-shaped mouthparts (the mouthparts are the mouth of the insect). The grasshopper has only two. The grasshopper and the locust are not the same insect. The locust has a round head and a yellow body.

Additional information:

Grasshoppers are herbivorous insects with chewing mouthparts. They have short whip-like antennae and powerful hind legs that can be used to jump to avoid predators. They are green and brown in color, which is a protective color for their living environment. Grasshoppers have large mouths and well-developed jaws and feed on plant leaves. Locusts like to eat reeds, barnyard grass, white grass, dogtooth grass and wormwood, shrimp grass and sea salicornia.

Grasshoppers are very similar to locusts, but they are shrunk and small, some are even as big as rice grains. Or, you can think that grasshoppers and grasshoppers are the same thing. Females are larger than males, green or yellow-brown, with pointed, conical heads; short antennae with obvious compound eyes at the base. They have well-developed hind legs and are good at jumping, making a "zaza" sound when flying.

Locusts are flat-headed insects that look like grasshoppers from the head down. Locusts appear a little later than grasshoppers. Grasshoppers are available in spring, but locusts are especially plentiful in autumn. Their bodies are usually green or yellowish brown, and often vary due to environmental factors. Their faces are vertical, and their antennae are pale yellow. The pronotum has a well-developed carina in the middle, which is slightly arc-shaped when viewed from the side in the solitary type and slightly concave in the gregarious type. There are often dark vertical stripes on both sides.

Reference: Baidu Encyclopedia entries for grasshopper, grasshopper, locust

Grasshoppers and locusts are the same species of locusts, commonly known as "grasshoppers". They belong to the order Orthoptera, including the superfamily Tetrigoidea and the superfamily Kaempferia. They are herbivorous insects with chewing mouthparts. Their antennae are short whip-like and they have strong hind legs that can be used to bounce to avoid natural enemies. Their body colors are green and brown, which are protective colors for their living environment.

Grasshoppers have large mouths and well-developed jaws and feed on plant leaves. There are more than 12,000 species of grasshoppers in the world, distributed in tropical, temperate grasslands and desert areas around the world.

The current terrifying African locusts are a species found in desert areas.

Dividing line～～～～～

Grasshoppers are the adults of many insects, such as Locusta migratoria Linnaeus, Oxya chinensis Thunberg, and Acrida lat. Locusta migratoria and Oxya chinensis Thunberg are distributed throughout the country; Acrida lat is distributed in most parts of my country. It has the effects of dispelling wind and relieving spasms, relieving cough and relieving asthma. It is a traditional Chinese medicine that mainly treats infantile convulsions, tetanus, whooping cough, asthma, etc.

Grasshoppers are herbivorous insects with chewing mouthparts. They have short whip-like antennae and powerful hind legs that they can use to jump to avoid predators. Their body colors are green and brown, which are protective colors for their living environment.

Grasshoppers have large mouths and well-developed jaws. They feed on plant leaves. There are more than 12,000 species of grasshoppers in the world, distributed in tropical and temperate grasslands and deserts around the world. Grasshoppers are both medicinal and edible insects. They are oviparous and belong to the order Orthoptera and the superfamily Acridoidea of the class Insecta. According to statistics, there are 859 species of grasshoppers in the superfamily Acridoidea. They are dioecious, mate naturally, and lay eggs. Under natural conditions, they reproduce two generations a year, namely summer locusts and autumn locusts. Locusts belong to the order Orthoptera, including species of the superfamily Tetrigoidea, the superfamily Grasshopper and the superfamily Acridoidea. There are more than 10,000 species in the world, and there are more than 1,000 species in my country, distributed in tropical and temperate grasslands and deserts around the world. Common locusts mainly include migratory locusts and ground locusts. The migratory locusts in my country include the East Asian migratory locust

locust

Grasshoppers are smaller, locusts are larger, and grasshoppers are also grasshoppers.

Grasshopper (zhameng) (Acrida) is an invertebrate, a general term for insects of the class Insecta, order Orthoptera, family Acrididae, subfamily Tetrigoidea. The most common grasshopper in my country is the Chinese grasshopper (Acrida chinensis), the female is larger than the male, with a green or yellowish brown body, a pointed, conical head, short antennae, and obvious compound eyes at the base. The hind legs are well developed and good at jumping, and can make a "zaza" sound when flying. If you hold the two hind legs of the grasshopper with your hands, you can jump up and down. It has a chewing mouthpart and harms grass plants. It is mostly scattered around the edges of fields and in the grass. It is more distributed in southern provinces.

Locust (huang) is an invertebrate, Insecta, Orthoptera, Acrididae. The body is generally slender, divided into three parts: head, thorax and abdomen, with a layer of tough exoskeleton covered by ridges on the body surface. The body color is green or yellowish brown. Chewing mouthparts. The hind legs are strong and suitable for jumping. The female is larger, with a short and curved ovipositor at the end of the body, which is used to dig the soil to lay eggs. The eggs are in clumps. It undergoes incomplete metamorphosis, and the nymphs are generally called "hoppers". The newly hatched nymphs are wingless and can only jump, so they are commonly known as "jumping hoppers". They need to undergo 5 molts to gradually develop into adults with two pairs of wings. The morphological structure and living habits of nymphs and adults are similar, and they have the same feeding habits and a large appetite. They mainly harm plants in the Gramineae family. There are many species, with about 10,000 species worldwide and more than 300 species in my country.

First of all, they are both members of the insect family, and locusts include both of them.

What are the famous foods from different parts of China?

Guangxi snacks

Guangxi cuisine consists of urban dishes from Nanning, Guilin, Liuzhou, Wuzhou, etc., and dishes from ethnic minorities such as the Zhuang, Yao, Jing, and Dong. The snacks and desserts of ethnic minorities are very distinctive. The dishes are made with unique ingredients and are very individual. Urban dishes are most famous for their game dishes. Moreover, the knife skills are exquisite, the cooking is sophisticated, and the ingredients are fresh. The cooking method is deeply influenced by Cantonese cuisine, and the taste is light, fresh, and spicy. Guangxi produces many precious Chinese medicines, and the chefs skillfully combine tonics with dishes, so Guangxi's dietotherapy dishes are also very distinctive.

Specialties

Eight Immortals Noodles-- Stewed Duck with Ginkgo Nuts-- Stir-fried Beef with Winter Bamboo Shoots

Whole chicken stewed with geckos -- Guilin snails -- Guilin lotus leaf duck

Guilin Water Rice Cake-- Osmanthus Fried Pork Floss-- Lotus Leaf Steamed Pork

Steamed meat pie with horse hoof -- Nun vegetarian noodles -- Lemon duck -- Sour wild

Beef stewed with yuzhu-- Guilin rice noodles-- Rolled rice noodles-- Dry rice noodles

Roast suckling pig-- Lipu taro braised pork-- Luohan steamed chicken-- Fried water chestnut chicken balls

snack

Eight Treasure Rice--Ciba--Bean Paste Glutinous Rice--Fenli

Dog meat -- Guilin Songgao -- Guilin Zongzi -- Laoyou Noodles

Water chestnut cake -- sour food -- glutinous rice balls

4》Yunnan snacks

Eighteen Strange Things in Yunnan

The most bizarre thing in Yunnan is that eggs are sold on a straw string: eggs packaged in this way are not easy to break and look like a unique work of art.

The second strange thing about Yunnan is that the baba pancake is called "erkuai": it is pounded and baked, and it is especially fragrant when spread with some sauce. This delicious food that is easy to carry is called "erkuai".

The third wonder of Yunnan is a dish made of three mosquitoes: in the grass ditch in the forest, the branches and leaves are lush, and the mosquitoes raised are of unusual size.

The fourth wonder of Yunnan is that the rocks grow beyond the clouds: the stone forest scenery is the most beautiful in the world, and the aura of nature is incredible.

The fifth strange thing in Yunnan is taking off the straw hat and using it as a pot lid: using a hat woven from straw as a pot lid not only covers the food tightly, but also gives the food a fragrance.

The sixth strange thing about Yunnan is that people wear the same clothes in all four seasons: the climate with constant temperature all year round has created a variety of colorful clothes.

The seventh wonder of Yunnan is that there are many old ladies who are good at farming: the rugged plateau has created hardworking and brave people of all ethnic groups, among whom women are particularly capable.

The eighth wonder of Yunnan is that bamboo tubes can be made into hookahs: this thing is quite scientific, as it not only retains the mellow aroma of dry tobacco, but also filters out other impurities with water, and the sound is very pleasant, "Gudong, Gudong".

The ninth wonder of Yunnan is that the miniature ponies are capable: the livestock native to this place are small in size, but they can carry things and climb mountains, and they have extraordinary abilities.

The tenth strange thing about Yunnan is that grasshoppers can be used as a snack to go with wine: grasshoppers are made into a delicacy, fried until golden brown, and when you open your mouth and take a bite, "crunch--".

Yunnan has eleven strange things: it produces delicious vegetables in all seasons: the soil is fertile and the climate is mild, so almost any vegetable can be produced at any time.

Twelve strange things about Yunnan: good cigarettes are smoked but not sold: Yunnan people are proud of the first-class cigarettes they produce, but are also confused that they cannot buy them at their doorstep.

Among the Thirteen Wonders of Yunnan, thatch is popular both at home and abroad: everything in the mountains is a treasure, and reform and opening up have given them new life.

One of the fourteen strange things about Yunnan is that trains are not as fast as cars: the mountains are high and the roads are dangerous, which often makes modern means of transportation useless.

Fifteen strange things in Yunnan: men take their children with them when they go out: it is a trend for men here to love their wives and children, and "model husbands and excellent fathers" can be found everywhere on the streets.

Among the sixteen strange things in Yunnan, the caves can rival those in fairyland: the caves developed in recent years are bigger and more beautiful than each other.

Among Yunnan's 17 oddities, Cross-Bridge Rice Noodles is loved by everyone: boiling chicken soup with raw meat, lettuce and rice noodles made with rice paste constitute Yunnan's most famous flavor: a kind of "noodle", "Cross-Bridge Rice Noodles".

Eighteen wonders of Yunnan: flowers bloom all year round: Oh, beautiful Yunnan, the frontier of our motherland, the flowers that are always blooming are welcoming a brighter tomorrow!

, Yunnan snacks

Yunnan Bridge Noodles

Tai Shi Cake

Shiping Braised Tofu

Chongyang Cake

Ice pea powder

Golden Potato Cake

Eel Cold Rice Noodles

Dudu Shaomai

Buckwheat Cake with Sand

Radish Cake

Rose Rice and Cold Shrimp

Grab the powder

Plum Blossom Green Bean Grits

Chicken rice porridge

5》Xi'an snacks

Cities are like people, they have appearance, personality, and of course, special skills. The first impression of each city is its appearance, such as Beijing's large and magnificent, Shanghai's extensive and diverse, and Hangzhou's graceful and elegant. All cities that are famous in the world have natural or cultural symbols. In the process of human civilization, they undoubtedly constitute cultural monuments.

Xi'an, an ancient and mysterious city, is a totem in China's 5,000-year history of civilization. But in the hearts of ordinary people, it is a different feeling. Just as we think of the Bund when we mention Shanghai, and ramen when we mention Lanzhou, we think of snacks when we mention Xi'an.

There are many kinds of snacks in Xi'an. But they all have a few things, that is, noodles and meat. There are hundreds of kinds of noodles. Let's not talk about the belt noodles, which are known as the eight wonders in China. Just talking about Lianggao Qipi, it makes countless beauties smack their lips. In Xi'an, from little girls to old women, almost three or four meals a week are Liangpi, especially for office workers, many people use Liangpi as their daily staple food. In fact, this Liangpi is only 1.5 yuan a bowl, and ordinary girls can be full with just one bowl. Liangpi is made by mixing flour and water into a thin soup, pouring it into an iron round pot, and steaming it in boiling water. Because there are so many people who eat it, the Liangpi operators have also developed it into a large pot with a diameter of 1 meter and several layers of steamers. To cut Liangpi, you must use a guillotine, which is the knife used to cut grass in rural areas in the past. This knife has a wide back and a thin blade, is more than 1 meter long, and weighs 3-5 kilograms. When cutting the cold noodle, put it on a wet cloth, fix one end of the knife on the opposite side, and the hand will be as fast as the wind, and the rolled noodle with a width of more than one finger will be born. The preparation of cold noodle is even more unique, you must use the chili oil and chili powder fried with peppers from Guanzhong, and use the persimmon vinegar from Shaanxi with the tender bean sprouts dried in boiling water, which tastes refreshing and soothing. It is said that the first thing the Miss World candidate does when she arrives in Xi'an is to eat cold noodle.

When everyone heard this, they were actually a little anxious. They all said that Xi'an was famous for beef and mutton soup and roujiamo, but how come it became cold noodles in your place? The key is that roujiamo and beef and mutton soup are too famous, and everyone knows them, so I won't talk about them here. I just want to talk about some things that ordinary people like to eat. When talking about Xi'an snacks, barbecue is indispensable. The barbecue in Xi'an is definitely not the mutton skewers in Xinjiang. The barbecue here is eaten in dozens or hundreds of skewers, of course, not as big as one skewer in Xinjiang. Xi'an people have regarded barbecue as an important part of dinner and supper. If a few good brothers get together without barbecue and beer, it would be a suffering. If you don't believe it, ask the young men in Xi'an. Xi'an barbecue must be eaten at the night market. The night markets here are all over the streets and alleys of Xi'an. They are generally hundreds of meters long, and the red-topped lantern signs are all barbecue. The barbecue here is divided into three ways of eating: roasted tendons, roasted meat and roasted kidneys. The meat is divided into two types: roasted beef and roasted lamb. Grilled fish has become popular recently. The grills here are not the ones you see in ordinary supermarkets. They are custom-made, 1 to 3 meters long, about 30 centimeters wide, and equipped with an exhaust fan suspended above. They are generous in form and quite practical, and can grill meat, fish, and steamed buns at the same time. All the grilled meat is skewered on steel skewers. When grilling, you must keep shaking, spreading, and closing them, and keep rinsing them with oil, wine, salt, and sauce. When grilled, put a handful of grilled meat on an iron plate, take two or three skewers in each hand at a time, cross them and stroke them, and the meat will be squeezed onto the tip of the steel skewers. Eating these two or three skewers together is really delicious.

However, in Xi'an, if you are very particular, you will definitely not be able to eat authentic Xi'an snacks. You must go to small places, such as the Muslim Street on Guloufang, which should be regarded as an exhibition hall of Xi'an snacks. However, you should eat Liangpi in other night markets. The best Liangpi I know is the one on Daxue South Road. If you are interested in Xi'an, you must go there.

There are too many snacks in Xi'an to describe them all in one short time. It is better for you to go and see for yourself. By the way, many snacks in Xi'an are not authentic. Don't believe them.

1. Xi'an famous snacks collection

Pao Mo---Lao Liu's Pao Mo (Bei Guangji Street)

Small stir-fry - the "best bowl in the world" in the middle section of Xiyang City;

Mixed lamb soup----(In the hotel village on Jianshe West Road)

Barbecue--Limu Barbecue (50 meters west of Majia Shizi)

Roujiamo--Qinyu Roujiamo (South entrance of Baishulin)

Fried pork with cumin----(Southeast corner of Sajinqiao Shizi)

Cured beef steamed buns ---- "Li Laosi steamed buns" next to Laodan in Hongmatou, Beishaomen. Their mixed liver soup is also good.

Water basin meat - Lao Song's (southwest corner of Baishulin Shizi)

Hulutou--Tiedan Hulutou (northwest corner of Baishulin Shizi)

Steamed Bowl----(100 meters west from the east entrance of Jianxi Street)

Pancakes--Dingdingxiang Pancake House (50 meters south of Shizi, Longshou Village)

Braised pork bones---Guotouzhuang (100 meters east of Shizi, Jixiang Village, on the north side of the road)

Spicy Noodles--Qianren (Fenxiang)

Hotpot----Zhuyuan (Heping Road)

Garlic dip noodles - opposite the green ants

Beef noodles ---- Ma Hu noodles (West Seventh Road)

Cured pork noodle soup----the first one on the south side of the west end of Jianshe West Road

Mutton noodles ---- "Shaanxi Laoer Noodles" on the south side of the west end of Jianshe West Road

Gaoxin Lao Wang Noodles

Mutton noodles at the entrance of the Small Wild Goose Pagoda

Bangbang Noodles on Jianguo Road

Qishan-myeon on Sangchin-ro

Beef Ramen on Changle Road

6》Fujian snacks

Fujian cuisine originated in Minhou County, Fujian Province. It was developed with dishes from Fuzhou, Quanzhou, Xiamen and other places as representatives. It is characterized by beautiful colors and fresh taste. The cooking methods are good at stir-frying, sautéing, frying and stewing, especially "simmering". Fujian is located in the southeast coast, rich in a variety of seafood, such as conger eels, clams, squid, yellow croakers, sea cucumbers, etc. Therefore, seafood is often used as raw materials to cook various dishes with unique flavors.

Fujian snacks catalog

Deep-fried sturgeon shell

Jade Emperor

Colorful butterflies around a dragon

Xi Shi Washing Silk

Prawns with pine nuts

Dragon Palace Crystal Clam

Stir-fried conch slices

Green band sturgeon bag

Fried Liver

Fired Flower

Acipenser albus

Chive Box

Garlic fish stew with cabbage

7》Guizhou snacks

Guizhou cuisine is different from Sichuan cuisine, Cantonese cuisine and other series, and has a unique flavor. The difference lies in:

1. Guizhou cuisine is good at peppers, and spicy and fragrant is its main feature. Most of the famous dishes are closely related to peppers. Guizhou people are the best in the country in eating peppers. This does not mean that Guizhou people eat spicy food or eat a lot, but that Guizhou people have a systematic way of eating peppers and have a unique taste.

Second: Guizhou cuisine emphasizes sourness. There is a folk song in Guizhou that goes, "If you don't eat sour food for three days, you will feel dizzy when walking." Sour cabbage is pickled in every household, which makes your mouth salivate and helps digestion. Sour soup is refreshing, sterilizing, degreasing, and building up the stomach. Therefore, when you come to Guizhou, you must try the Guizhou sour series.

3: Guizhou-style hotpot has its own characteristics and is prepared in a variety of ways, each with its own flavor and strong local characteristics.

Fourth: Guizhou cuisine pays attention to the dipping water. The main seasonings for the dipping water include chili peppers, minced garlic, minced ginger, chopped green onions, and peppercorns, which can be added or reduced as appropriate. Different dishes are paired with different dipping waters, each with its own particularities and a wide variety of styles.

Guizhou snacks are diverse in variety and unique in flavor. Not only do they maintain the Guizhou people's habit of eating spicy food, but they are also known for their meticulous craftsmanship. Perhaps the snack recipes that seem simple to you may surprise you.

Guizhou snacks not only absorb the essence of southern Chinese snacks but also incorporate the essence of Guizhou flavor, with distinct local characteristics. For example, the famous Changwang noodles, silk dolls, Leijia tofu balls, love tofu fruit, Zunyi mutton noodles, Huaxi beef noodles, etc., have special flavors, are cheap and good, and have won the first and second "Chinese Famous Snacks" titles.

The local flavors of Guizhou are even more fascinating. The sister rice of the Miao people, the farmhouse rice of Tunbu, and various ethnic customs make people not only sigh at the deliciousness of the farmhouse rice, but also indulge in the unique customs of ethnic minorities. Among them, the "knock rice" of Anshun Tunbu and Gejia people is a unique one. In order to keep the guests to eat an extra bowl of rice, the rice is thrown into the air from a few meters away, and when the rice falls, it is right in the guest's bowl...

1. Guiyang Famous Food Catalog

Guiyang Chicken Patties

Soft Whistle Noodles

Huaxi Wangji Beef Noodles

Tofu Pudding

Fried yellow cake

Egg Yolk Crisp

Guiyang Silk Doll

Qingzhen Huangba

Rice Tofu

Saddle noodles

Braised Rabbit

Vintage dishes

Pickled Cabbage Bait Cake

Cold mixed Houttuynia cordata

Konjac Rice Crust Shredded Pork

Fried eel

Spicy Crispy Fish

Fried Chicken

Pickled Cabbage and Celery Noodles

Sugar-coated sesame balls

Chicken Cutlets

Bowl ear cake

Casserole Rice

Pomegranate Roll

Silk Doll

One-piece large bag

Lei's Tofu Garden

Love Tofu Fruit

Intestine Noodles

2. List of famous foods in Qiannan

Boil water noodles

Chicken powder

Qingming Cake

Chicks foraging

Spicy Tacos

3. List of Famous Foods in Southwest Guizhou

Zhenfeng Glutinous Rice

Xingyi Roast Duck

Brush head

Shujia Gangzi Noodles

Pickled Radish

4. Bijie Famous Food Catalog

Fried pancakes

Lotus Leaf Rice Cake

Weining Fried Buckwheat Rice

Weining Ham

Weining Buckwheat Crisp

5. Anshun Famous Food Catalog

Buckwheat jelly

Plum Blossom Taro

Crispy glutinous rice with red oil

Pumpkin Buns

Oil payment packet

6. List of Famous Foods in Southeast Guizhou

Wumi upside down Zongzi

Sour soup dragon bone noodles

Lotus root powder cake

Vintage dishes

Shibing Dog Meat Soup Pot

7. Zunyi Famous Food Catalog

Fortune Pumpkin Crisp

Chrysanthemum Crisp

Fern Chicken Pancake

Goldfish Dumplings

Yam Gourd

8. List of Liupanshui Famous Foods

Dashao Wonton

Cold rice noodles

Shredded Chicken, Mushroom and Potato Cake

Apple Crisp

Prawn and Goldfish Cake

9. Tongren Famous Food Catalog

Osmanthus fragrans

Brush head

Three-spice buns

Corn steamed bread

Buckwheat Grapes

8》Nanjing snacks

Qinhuai River is the origin of ancient Nanjing culture. The 4.2-kilometer-long inner Qinhuai River from Dongshuitou to Xishuiguan has been a place where prominent families live since the Six Dynasties. It is a gathering place for merchants, scholars, and Confucianism. It is known as the "Gold Powder of the Six Dynasties". From the Six Dynasties to the Ming and Qing Dynasties, the prosperity and unique style of the ten-mile Qinhuai River have been praised by scholars of all generations. The Confucius Temple is located on the north bank of the Qinhuai River. It was originally a place to worship Confucius. The Confucius Temple is the common name of the Confucius Temple. Here, you can find authentic Nanjing snacks: pressed duck, steamed dumplings, crispy biscuits, duck blood soup, etc.

The snacks in Confucius Temple may be due to the Qinhuai painted boats of the past. They are finely crafted, beautifully shaped, carefully selected and uniquely flavored. Kuiguang Pavilion's five-spice tea eggs, five-spice beans, and Yuhua tea; Yonghe Garden's dried shrimp and crab shell yellow biscuits; Qifang Pavilion's mixed vegetable buns and duck oil crispy biscuits; Liufengju's tofu soup and scallion pancakes; Jiang Youji's beef soup and beef pot stickers; Zhanyuan Noodle House's thin-skinned dumplings and red soup fried fish noodles; Lianhu Sweets Shop's osmanthus-filled small rice dumplings and five-color cakes, etc. Every old Nanjinger can almost effortlessly recite the variety of these snacks.

Must-eat dishes in 105 cities in China

1. Taipei: Yuanyang Hotpot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the hot pot ingredients when he left to enjoy it again. The most important thing about hot pot is the soup base. There are as many kinds of soup bases as there are restaurants, but no one knows the ingredients and how to make the soup base. Just like eating Sichuan cuisine, the spiciness of hot pot is graded. The yuanyang hot pot is half spicy and half not spicy, you can choose. What is different from other hot pots is that the ingredients are indispensable, including duck blood, tofu, tripe, beef offal, chicken, etc. The price is up to you, equivalent to RMB 100 to thousands of yuan.

2. Kaohsiung: Oyster Omelette

Oysters are a specialty of Kaohsiung and a type of shellfish. First, stir the oysters with vermicelli, then beat the eggs and fry them in oil, so that the eggs wrap the oysters, like an omelet.

3. Tainan: Fried eel

A specialty of Tainan. The condiments include sugar, salt, and Jiuyun Tabi Wang. Although it is fried, the fish still retains its freshness and has a light sweetness.

4. Hong Kong: BBQ

Roast meat includes roast goose, suckling pigeon, suckling pig, barbecued pork and some braised dishes. Generally, they are marinated in a secret sauce for a period of time before being put into the oven for roasting. Roast goose and suckling pig have crispy skin, are plump and have a slightly sweet taste that Guangdong people like. Shenjing roast goose and Huatian suckling pigeon are among the "old brands". Guangdong people will bring suckling pigs when they burn incense and worship gods during festivals, and they also like to cut suckling pigs for good luck when filming movies (videos). Braised dishes are relatively light, such as braised goose feet (wings), braised duck kidneys, etc.

5. Harbin: Demoli stewed live fish

There is a small village called Demoli on the roadside in the suburbs of Harbin. The villagers opened a snack bar on the roadside to entertain passers-by who wanted to stop and eat. It is an old way for the villagers to stew tofu, wide noodles and carp caught from the Ussuri River. Later, the recipe of the dish spread like wildfire and spread throughout the streets and alleys of the city. Harbin people say: If friends from other places don’t like Western food and Northeastern cuisine, we can eat Demoli stewed live fish.

6. Dalian: Salted Fish Pancakes

Salted fish pancakes have flowed from local rural areas into cities, and are now available in all small restaurants and big hotels. The fish is autumn sea fish, including stick fish and yellow croaker, palm-sized, marinated with ginger, scallions and salt, and then fried until golden brown. The pancakes are made from aged corn flour mixed with bean flour and white flour. Boil water in a pot, stick the pancakes around the pot, and want to eat? Wait for them to cook!

7. Meizhou: Hakka Yong Toufu

Meizhou, a thousand-year-old ancient city, is known as the "Hakka capital". The people from the Central Plains "migrated south" here, bringing not only the culture of reading, but also forming their own food culture, Hakka cuisine. Matchbox-sized water tofu is fried until golden, stuffed with pork and fish, added with chopped green onions and sesame oil, and stewed in a clay pot with chicken soup until the aroma is overflowing. It is thought that the Hakka people who came to Meizhou had no wheat to make dumplings, so they created this delicious dish.

8. Qiqihar: Pig-killing Dish

During the Chinese New Year, a family in the village slaughtered a pig. The back loin and legs are good, but how to eat the remaining fat? This is the pig-killing dish: blood sausage made with home-pickled sauerkraut plus fat. To make it delicious, the fat must not be greasy. It must be cut into slices and put into the pot to boil and fry, and then stewed with sauerkraut and blood sausage. In the countryside, the fire in the stove reflects the face of the aunt, and the stew with ginger and garlic in the pot is bubbling. When this pig-killing dish spread to the city, the city restaurants added more processes and used more ingredients.

9. Zhanjiang: Local Chicken

Zhanjiang was formerly known as "Zhouwan". It shares the same eating habits with Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the western Guangdong cuisines, which emphasizes the use of coarse ingredients and original flavor. Zhanjiang local chickens were once popular in Guangzhou restaurants. Authentic Zhanjiang chickens are selected from farm chickens that grow up on rice and grass in Xinyi County, Zhanjiang. They are slow-growing hens or young hens that have laid their first clutch of eggs. Such chickens have strong meat fibers and are easy to accumulate nutrients. The finished chicken is golden and shiny on the outside, with smooth skin and meat, and rich aroma. Add a dish of sesame oil and garlic sauce to make it very "delicious"!

10. Yan'an: Lamb Soup

There are many delicious foods in Yan'an: potato chips, Ganquan tofu, long pancakes, and the most worth trying is mutton soup. Mutton, mutton offal and other ingredients are boiled into soup, and the ingredients are very simple. The villagers squatted together with sheep belly towels, holding the steaming mutton soup in their hands. In Yan'an, where the average temperature is only 9 degrees Celsius in four seasons, this winter is not too cold.

11. Xi’an: Cold Donkey Meat

Donkey meat has the functions of replenishing qi and blood, and benefiting internal organs. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the nationally famous "Guanzhong donkey". Fengxiang cured donkey meat has been available since the Xianfeng period of the Qing Dynasty. In ancient times, donkey meat was only eaten raw or cooked. Now there are donkey meat soup pots and meat stir-fry dishes, and Sichuan cuisine and medicinal cuisine have been added. The meat is delicious and fresh.

12. Xiangtan: Mao’s Braised Pork

Mao's cuisine is famous for Chairman Mao's hometown, and Chairman Mao praised Mao's braised pork. The authentic Mao's restaurant is located in Shaoshan, Xiangtan. The braised pork here is made of pork belly. The pork belly is steamed with rock sugar, star anise, cinnamon, and then fried. The cooking method is very particular and complicated. The finished Mao's braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious.

13. Guangzhou: Traditional Hot Pot

Making soup is a must-do for Guangzhou housewives. No authentic Guangzhou person doesn't like to drink soup, whether it is made at home or sold in restaurants, Guangzhou's traditional soups have only one purpose - nourishment! In summer, winter melon stewed with pork ribs and lentils, red beans reduce internal heat, and in winter, American ginseng stewed with chicken dispels cold.

If you just arrived in Guangzhou, the taxi driver will tell you: the water here is very hot, it will cause acne on your face, you need to drink soup and herbal tea...

14. Shunde: Chrysanthemum Fish

Shunde has been a prosperous place since ancient times. After working, local people like to cook carefully with local products and evaluate each other. The overall cooking skills are quite high, and chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Food is in Shunde, and chefs come from Fengcheng." Shunde dishes are characterized by being clear, fresh, refreshing, tender and smooth. In addition to the famous fried milk and eel with top bones, chrysanthemum fish is also a more representative style.

There are also double skin milk from Daliang Town, Shunde, and fish cakes from Chencun...

15. Yanji: Dog meat hotpot

You can't go to Yanbian Korean Autonomous Prefecture without eating dog meat. Like other places in the country, hot pot is popular here, and Korean dog meat hot pot. The special soup base is stewed with dog meat, dog offal and dog ribs. It is not only fresh but also spicy. Maybe it is too cold in Yanji, so dog meat is very nutritious and chili is added. It can be eaten all year round, but it is best eaten in summer to cure colds!

16. Changchun: Three Fresh Vegetables

The Chinese people have always had the custom of eating three fresh vegetables from the ground, three fresh vegetables from trees and three fresh vegetables from water on the day of the beginning of summer. The three fresh vegetables from the ground refer to the seasonal vegetables fresh from the ground: amaranth, wheat and broad beans (or garlic sprouts), which are fresh and tender when fried together. In Changchun, the three fresh vegetables from the ground have become a local specialty. Nowadays, there are also three fresh vegetables fried together with potatoes, eggplants and peppers. This is a genuine Northeastern dish.

17. Jiamusi: Sour Cabbage and Pork Stewed with Vermicelli

Northeastern people love to eat stews, and there are many ways to cook them, such as goose stewed with potatoes, chicken stewed with mushrooms, pork stewed with pickled cabbage and vermicelli. As the names suggest, they are all local dishes eaten in the cold days of December. Pickled cabbage from the tall cabbage in the Northeast is cut into matchstick-thick strips, with white leaves and green leaves, and it will not rot even if it is cooked for a long time. The local potato vermicelli is easy to cook and lasts for a long time. It is bright yellow and white when it comes out of the pot, and it is like a spring willow hanging upside down when picked up with chopsticks. The old soup from cooking meat and bones when slaughtering pigs, add the stir-fried pork belly and stew the pork and pickled cabbage vermicelli over low heat, and the delicious aroma will surround the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hotpot is popular in the streets and alleys of Shenyang. The strong and spicy taste of Sichuan hotpot is not only similar to the strong and rough taste of Northeastern cuisine, but also suits the temperament and taste of Shenyang people. When it comes to eating spicy food, Northeastern people are also the best. In fact, it is only when the owners of Sichuan hotpot restaurants in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.

19. Hohhot: Mongolian barbecue

The authentic flavor of the horse-riding people is grilled. When you have entered the yurt, drank milk tea, and received the Hada handed over by the hospitable horse herders! When you gather around the blazing bonfire and enjoy the aroma of barbecue brought by the gentle breeze of the grassland, you will definitely remember the saying "cattle and sheep can be seen under the grass when the wind blows."

20. Beijing: Boiled fish

"Numb and spicy" is a famous dish in Chongqing, but now it is very popular in Beijing. It indirectly reflects the resurgence of Sichuan cuisine in Beijing and the decline of Northeast home-cooked dishes. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt, and then blanch it in boiling water. The key to the taste depends on the quality of the raw materials of pepper and chili and the level of boiling red oil.

21. Jilin: Dog meat soup

In the Korean restaurant in Jilin, all dog meat soups are made with fresh meat of the day, and there is no old soup. The dog meat soup made in this way is called clear soup. There are many ways to eat dog meat, such as dog meat stewed with tofu, dog meat and dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. When you take a sip of this bowl of soup and savor it, you will feel the fragrance in your nose. The more you eat the dog meat, the more delicious it will be.

22. Shenzhen: Chongqing Hotpot

Shenzhen seems to be a city that is easy to visit. You can find a place for all kinds of food. Of course, the hottest one right now is hot pot. A website called Shenzhen Yi has launched a special topic on "hot pot". Chongqing hot pot, (Huojiaba)zi hot pot, original traditional hot pot, Chao Thai hot pot, beef hot pot, Hui style hot pot, "Tan Yutou" hot pot, Japanese hot pot... What a hot pot competition!

Chongqing hotpot is mainly spicy, salty, fresh, sour and spicy, and is divided into clear soup hotpot, red soup hotpot and mandarin duck hotpot. It is known for its exquisite soup, diverse ingredients, both meat and vegetables, wide adaptability, unique style and lively atmosphere, making it the hottest city in China.

23. Zhuhai: Yellow Bone Croaker

Sichuan people eat yellow croaker, which is called yellow bone fish by southerners. Zhuhai is a city that is used to eating seafood, and there are many immigrants. It does not have its own cuisine, so people have to eat a lot. This popular yellow bone fish is a Hunan dish.

24. Xiamen: Boiled fish

The recent popularity of this dish at least shows that Xiamen people, who have always been very picky and even stubborn, have recognized Sichuan cuisine. Many people attribute this to the rapid increase in the number of immigrants to the city, which has led to the influx of foreign cuisine in Xiamen. In 2000 alone, nearly 30 slightly upscale Sichuan restaurants opened in Xiamen, a small city with a population of only 600,000.

But the taste of boiled live fish is indeed good. Although the ingredients are simple and popular (grass carp), the cooking

The cooking method is not necessarily strange (boiling), but its wonderful combination of spicy and fresh not only satisfies Xiamen people

The long-lasting and hard-to-get-good taste of fish and seafood is also the traditional "shacha complex" in the whole Sichuan.

An extension of the popular trend of food.

25. Longyan: Drunken River Chicken

This can be regarded as a classic Hakka dish. It was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) in the past few years. However, in Longyan, even though Sichuan and Hunan cuisines have swept the country, this Drunken River Chicken can still be regarded as evergreen.

The Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said to be famous for its three yellows (beak, feet, and feathers), three blacks (two wings, inner sides, and tail end), and three forks (crown and two claws). However, the most amazing thing about this dish is the wine. Only by using Hakka wine can you make a delicious chicken that is fresh, tender, and fragrant.

26. Chengdu: Pickled Pepper Cuttlefish

An author named "毛了" wrote about Sichuan seafood in this way: Since seafood defected to Sichuan cuisine, it seems to have a second spring! One of the iron examples is pickled pepper cuttlefish.

This dish relies on Sichuan pickled hot peppers (bullet peppers). Choose hot peppers that are bright red, large and thick, and pickle them just right. The finished dish is bright red and white, pleasing to the eye! The flavor of the pickled peppers is all in the cuttlefish, and it also has a slightly sweet aftertaste.

27. Yibin: Yellow croaker hotpot

The yellow croaker on the Yangtze River is called "Basi yellow croaker". What is "Basi"? This is Sichuan dialect, which means it is as good as it can be.

The yellow croaker fish cooked in Yibin is not braised or steamed, but mostly cooked in Sichuan style. The yellow croaker fish hotpot has tender and fresh meat.

28. Changsha: Dry nest skin snake

In 2000, flavored shrimps were popular in Changsha. Every restaurant and food stall served flavored shrimps. With the recent shortage of grass lobsters, flavored snakes, which debuted with them, have taken the upper hand. Flavored snakes and flavored shrimps are similar in nature. The snakes are chopped into strips and stewed with Hunan's specialty hot sauce, aniseed, bay leaves, green and red peppers, green onions, ginger and MSG. After stir-frying over high heat, they are simmered over low heat to make them taste good. Pour the sauce on the plate. The fat snake segments have been soaked and turned bright red. The snake meat is firm and has a transparent sheen. When you bite along the texture, the elastic snake meat gradually turns into fragrance on your tongue. The spiciness you feel afterwards is so spicy that you can't stop eating.

29. Haikou: Sand Wo Wenchang Chicken

Wenchang Chicken, known as the first of Hainan's "Four Famous Dishes", is named after the city of Wenchang in Hainan. It weighs about 1.5 kilograms and is traditionally eaten boiled, which best reflects the fresh, tender and original flavor of Wenchang Chicken. It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice". Hainanese people call "eating chicken rice" including boiled chicken. Under the influence of the nationwide hot pot, Hainan's Wenchang Chicken also has a tendency to be boiled in clay pots.

30. Sanya: Red Curry Pumpkin and Duck

Jiaji duck, commonly known as "foreign duck", is a fine breed of duck introduced from abroad by overseas Chinese from Qiong in the early years. The ducklings are raised in a very particular way: first, they are fed with small freshwater fish, shrimp, earthworms, and cockroaches. After about two months, when the ducklings begin to grow feathers, they are kept in a small circle to reduce their range of activities. They are then fed with small balls of rice and rice gum mixed together. After 20 days, they grow into meat ducks. The duck meat is thick, the skin is white, smooth and crispy, and there is a thin layer of fat between the skin and the meat, which is particularly sweet. Red curry and pumpkin make it more vivid and fragrant.

31. Nanchang: Fried bacon with quinoa

Poyang Lake grass is a treasure for Nanchang people. This dish is what we are talking about. This dish, jointly made by Nanchang and Jiujiang, is not expensive, but it is loved by Jiangxi people. Whenever there is a chance, they will order it for their friends from other places and those who have been away from Jiangxi for too long. Artemisia selengensis is a kind of aquatic grass unique to the Poyang Lake area. Chinese medicine believes that it is sweet, mild, slightly toxic, and can clear away heat, promote dampness, and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some chives are added to "set off" the "original fragrance" of Artemisia selengensis. The result is that the bacon is salty, fragrant and soft, and the Artemisia selengensis is crisp, tender, sweet and fragrant. This dish is also found in Hunan cuisine, but the roots of Artemisia selengensis are fried, and the Artemisia selengensis grown on land is not crispy enough.

32. Ganzhou: Stir-fried fish in southern Jiangxi

Many people accidentally call small fried fish in southern Gansu as small fried fish in southern Gansu, which is a big mistake. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Small fried fish in southern Gansu is the first local flavor dish created by Ling Chu in the Ming Dynasty, and it is still popular today. It is named because it is fried fish in small wine (Ganzhou is commonly called vinegar and small wine). Small fried fish uses fresh grass carp, remove the fish head and tail, batch it into blocks, and cook it with ginger, four-season green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. It has a golden color, fresh and tender taste, and a slight vinegar aroma.

33. Pingxiang: Spicy fried pork

"Jiangxi people are not afraid of spicy food", spicy food is in Pingxiang. Because of their neighboring Hunan, Pingxiang people are very vigorous in eating spicy food. It is said that even steamed eggs need to be ground pepper. Shrimp fried with spicy meat is a typical spicy dish, but the spicy flavor is supplied to the meat, making the fragrance of the meat more refreshing and strong.

34. Ji'an: Smoky bamboo shoots and roasted meat in Jinggangshan

The eight hundred miles of Jinggang is a sea of bamboo, and different varieties of bamboo shoots are easy to make dried bamboo shoots. The cooked bamboo shoots are roasted with charcoal fire because they are dark brown, and are called black smoked bamboo shoots. Because of their roasted pork, the meat tastes sweet and the bamboo shoots taste long.

35. Anshun: Fried bait blocks

The bait blocks can be cooked, cooked, stir-fried, braised, steamed, and fryed. The fried bait blocks show the most abundant quality of the bait block. Cut the bait block into small slices inch squares, add ham slices, minced pickled vegetables, scallions, leeks, and peas to stir-fry them. Pour them with sweet and salty soy sauce and mix them with a little oil and chili. It tastes sweet and strong, salty, spicy and mellow, rich in color, and as strong as oil paintings.

36. Yinchuan: Snowflake Lamb

Snowflake mutton creates the most romantic and light association for mutton, which is known for its strong fishy smell. This dish is peeled and loosened with cooked agaric mutton slices, cut into domino pieces and added ingredients and stained evenly. Then, fresh milk and egg whites are mixed into the fine glutinous meat of chicken and mandarin fish meat. After steaming it in a small cage, it is sprinkled with lily powder. The complex process is far from over. Scoop the whipped and bubbled egg whites on the steamed mutton pieces. It is the origin of the shaped ice and clean snowflakes. Sitting on the spoon, putting on the heat, then adding and thickening it layer by layer, and finally pouring in chicken (duck) oil. A shiny shape is soft and tender in the mouth, like the "snowflake mutton" melting as snowflakes is finally completed. The exquisite workmanship is really a bit like the Jiafu eggplant.

37. Liuzhou: Screw Chicken

The twenty-four seats that can enter the Jin-style Manchu and Han chess have become one of the 24 dishes on the table. Screw chicken is indeed extraordinary. In fact, the market price of this kind of laying hen is not expensive.

38.Luzhou: Fish Head Hot Pot

Sichuan hot pot originated in Luzhou, an important town in southern Sichuan at the intersection of the Yangtze River and Tuojiang River. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fish hot pot includes fresh fish, yellow spicy diced fish in the Yangtze River, casserole fish, and half-soup fish. It is home-cooked spicy, delicious but not dry and hot, and has a prominent flavor in southern Sichuan.

39. Dunhuang: Twin Towers Fish

Dunhuang food style is greatly influenced by the nomadic peoples on the grassland. "Grilled whole lamb" is a must-have dish in all hotels and hotels in the city. However, "Three Wonders of Anxi" - Drinking Suoyang wine, tasting Guazhou melons, and eating double tower fish is the source of Anxi and Dunhuang food culture. Suoyang wine uses medicine to consolidate essence and strengthen aphrodisiac. Guazhou (i.e. Dunhuang) has a history of more than 3,000 years of honey melons. King Mu of Zhou invited the Queen Mother of the West and the princes to have Guazhou honey melons; Shuangta freshwater fish and meat fat are tender and refreshing, and are the reserved menu in today's four major food series "Han Feng", "Motorial Tang Meteorology", "New Scenery of Dunhuang" and "Hundred Eats in the City".

40. Quanzhou: Ginger duck

Quanzhou people are greedy, and the ** ginger duck is very popular on the food street of the ancient city. Quanzhou people buy chicken, duck, shrimp and crabs for "making up the winter", and buy ready-made ginger ducks for convenience. Quanzhou's ginger ducks are transmitted from ** and Xiamen respectively, which is a masterpiece of Fujian cuisine.

Ginger duck is made from three flavors: salty, light and spicy. The method is to turn on high heat, stew it in a warm heat, and tonic it.

Turn the medicine into the pot three times, and the oil is not greasy when it is put into the pot, and the taste is special and the fragrance is overflowing.

41. Pengzhou: Nine-foot duck

The necks of the goose and ducks in Pengzhou are particularly long, stretching all over the western Sichuan, and the entire plain is drooling. Pengzhou is a city with a tradition of raising ducks in the suburbs of Chengdu. Jiuchi Town is a small poultry distribution center in Pengzhou. Farmers load freshly slaughtered geese and ducks onto the car and transport them to Chengdu. Chengdu people are addicted to eating "Jiuchi Fresh Goose Insect Hotpot".

The most "evergreen" one is the Jiufenban duck, which is already a famous "duck" delicacy in Sichuan.

42. Nanyang: Roasted Chicken at Zhenpingdaokou

You must choose one of the Meixi elbows, meatball buckles, Baitugang spicy chicken and other delicacies in Nanyang. The people of Nanyang reluctantly gave up their love or chose Daokou roast chicken. Have you ever eaten roast chicken that separates the whole chicken? The secret recipe for roast chicken from the imperial kitchen in the Qinggong Palace has made Daokou roast chicken with a reputation of 300 years.

43. Shaoyang: Stir-fried pig blood meatballs

Shaoyang people can do business, and Hunan people make a fortune are all Shaoyang people. Baoqing pig blood meatballs, also known as blood cakes, are traditional foods in Shaoyang. The main raw material is tofu. First, filter the water in the tofu with gauze, then crush the tofu, and then cut the fresh pork into diced meat or strips. Use appropriate amounts of pig blood, salt, chili powder, five-spice powder, and a little sesame oil, sesame oil, MSG, sesame and other seasonings. After mixing, it will make the oval shape of steamed buns, put it in the sun for a few days, and then hang it on the firewood stove to let the fireworks smoke. The longer the smoke time, the stronger the wax fragrance. There is also an iron rack, burn sawdust, bran, husk or charcoal under the rack. This smoke method pays special attention to the heat, and cannot be too fast or too strong, otherwise the taste will be bad. The meatballs can be eaten after being smoked. But the most popular way to eat is to stir-fry.

44. Xishuangbanna: Dai flavor platter

21 degrees 10 minutes north latitude - 22 degrees 40 minutes east longitude 99 degrees 55 minutes - 101 degrees 50 minutes on Earth, Xishuangbanna is the only oasis in the Tropic of Cancer desert area on Earth. After taro grilled fish, fragrant bamboo rice, fried moss, and fried cowhide, the most important thing to taste is probably this Dai-style platter.

45. Tianshui: Tianshui Miscellaneous

Tianshui is known as the "Little Jiangnan in Longshang". According to the journalist Mr. Fan Changjiang, "Northwest Corner of China", "Gansu people talk about Tianshui, it is like Jiangsu and Zhejiang people talking about Suzhou and Hangzhou, and they believe that it is a place with beautiful scenery, rich products and beautiful characters."

In addition to the snacks such as Tianshui Guagua, Shui Shui, Tianshui lard box, Qin'an Mafu Bu, Qin'an Baishi Soup, etc., there are more popular Tianshui chowders. Mix the egg white and egg yolk and spread it into a pancake. Take the fresh pork belly and chop it into salt, flour noodles, and pepper, mix well, add it in the middle of two thin egg cakes, steam it in a basket, cut it into strips, and make it into a plywood meat. Mainly with plywood meat, paired with sliver sticks and meatballs, pour chicken soup, sprinkle with chopped green onion, coriander, black fungus, etc., put it in the soup bowl, and measure it with enough soup. It is made of meat and vegetables, and eat it while drinking, it is not oily or greasy, and tastes delicious.

46. Zhouzhuang: Wan Sanhoon

Wansan hoof, Wansan meat, cooked lotus root, pickled amaranth, Wansan wild duck, etc. have become the representatives of Zhouzhuang's delicacies. "Wansan hoof" is the most important. According to legend, Shen Wansan, a wealthy man from Jiangnan, "when there is a banquet at home, there must be crispy hoofs." Wansan hoofs are made of pig legs as raw materials and seasonings, and cooked on high heat. After steaming and stewing, the skin is moist and the meat is crispy, the soup is red, fat but not greasy, the salty and sweet, the meat is crispy and rotten, and it melts in the mouth. Its way of eating is even more special. Among the two long bones that run through the entire pig's trotter, a thin bone is gently pulled out, and the hoof is still motionless. Using the bone as a knife, the hoof is cut open smoothly and let people eat it.

Wansanti has become the main person of Zhouzhuang people celebrating festivals and wedding banquets, meaning reunion, while tourists are carrying fresh Wansanti in vacuum packaging.

47. Urumqi: Catching mutton with hand

The deliciousness of mutton with hand is not as we imagined, because of "grab with hand", but because of local sheep in Xinjiang, local water and local cooking methods. Peel and remove internal organs from the whole sheep, put them in a large pot, and boil them with Tianshan snow water. When you are about to get the pot, grab a large handful of salt and sprinkle it into the pot, or dip the mutton out of the pot with salt, so you can get your ears very fast!

48. Yili: Horse meat

Yili horses are famous all over the world, and Yili horse meat is better than the world's horse meat. After cooking the horse meat with seasonings, it is made of a large blade and placed in a plate, and can be eaten immediately. The meat is precious because it is fragrant but not greasy, and it is chewy for a long time. However, horse meat is still an "expensive" food after all. Even in Yili, eating horse meat can only be an "big meal" that you make occasionally.

49. Kashgar: Naan Pit

"It is not considered to be in Xinjiang until Kashgar." If you don't eat meat from the naan pit when you arrive in Kashgar, it is only a waste of time. There is a dirt pit for making naan at the door of Uyghur people, half of which is underground and half on the ground. The whole sheep with seasonings is sealed in the naan pit and roasted slowly under the fire. After a certain period of time, the aroma of opening the naan pit is overflowing, which is not an exaggeration to describe it as "Ten Miles".

50. Zhengzhou: Eat three carp

Zhengzhou also called for revitalizing Henan cuisine, but he also laughed at himself: Everything that needs to be revitalized is not far from destruction. The three-eating carp is a famous dish in Zhengzhou. In the past, the carp was called the Yellow River carp. When a restaurant bought a carp, it must be kept in a clean water pond for two or three days, and the fishy smell was spit out before it could be taken out and put into the pot. Now this kind of elaboration is a bit extravagant, but eating one fish three-eating still makes people's index fingers move. Half dried, half sweet and sour tiles, mixed with shredded radish on the head and tail to make soup. The most interesting thing is to mix sweet and sour sauce with a nest of thread noodles, which is similar to the West Lake vinegar fish noodles in Hangzhou.

51. Kaifeng: Sesame wings

When you come to Kaifeng, you have to eat authentic Henan cuisine - this is Kaifeng Prefecture for thousands of years! The ingredients of Henan cuisine are usually very common, and the beauty lies in the seasoning and heat. The middle wings of sesame wings are actually the pickled chicken wings wrapped with egg sauce and dipped in sesame seeds, and fry them in oil. The fried egg sauce is cool like a cicada wing. There is a rare such beautiful and delicious dish in Henan cuisine.

52. Luoyang: Continuous soup and meat slices

Luoyang likes to eat water mats. There are dozens of dishes, and the soup is so delicious that people can eat it. Soup and meat slices are an indispensable famous dish in water mats. They are the best ones for the old restaurants that mainly sell Henan cuisine. They are carefully made with lean meat as the main ingredients, and black fungus, golden needles, big mung beans, etc. The meat slices are smooth and tender, slightly sour and sharp.

53. Anyang: Bowl of crispy meat

Anyang in the Central Plains has a light taste, but in recent years, Sichuan, Cantonese and Northeastern cuisine have entered one after another. When people in Anyang like to eat, they order a little bit of various dishes. The eight local traditional dishes are still popular, and weddings are especially indispensable. In terms of current taste, the most popular pork with crispy meat has the potential to continue to spread. Traditional snacks, three non-stick and paste noodles can actually best represent the characteristics of Anyang's diet.

54. Shijiazhuang: Catch the whole fish

From the perspective of traditional dishes, Shijiazhuang is too young and has no special features. The so-called Shijiazhuang cuisine is actually a way to absorb the characteristics of the cuisines in Beijing, Shandong and other places, and then innovate. There is a dish of stir-fried whole fish in the local dish that shows the "mind" of Shijiazhuang people. The whole fish is made of big carp, and the excitement is the skill of knife. When served on the plate, a plate of dishes takes up one-third of the tabletop, which is delicious and atmospherey.

55. Datong: Stewed vegetables

Datong people have a variety of flavors and are not particular about it. All dishes are accepted as per order. Base-tail shrimp and braised turtle are all topped with a high quality. The affordable and delicious stewed dishes are actually trained by local chefs to the best heat. The stewed dishes have a bit of the flavor of Northeastern dishes, and potatoes, cabbage, vermicelli, and pork are stewed in a pot, and big fish and prawns are not stingy to warm the stomach.

56. Qinhuangdao: Steamed Seafood

When you go to Qinhuangdao, you will naturally have to eat seafood. Locals like to steam seafood. Whether it is crabs, shrimps or clams, put them in water and steam them. When eating, dip them in some ginger and vinegar sauce. That’s fresh! There is a season for eating seafood. Crabs have two seasons a year, and you start eating shrimps at the end of April. Of course, you can eat them regardless of season. In the eyes of Qinhuangdao people, it is not called seafood. Barbecue seafood has become popular in recent years. There is a small fish called green-skinned, which is slender and has a little green on the back. It cannot be fried, but can only be roasted. It has a flavor and is very cheap. During the season, you can buy two or a half pounds or two or a half pounds for 5 yuan.

57. Taiyuan: Overgrown meat

Taiyuan restaurants are occupied by Guangdong, Sichuan, Beijing and Shandong cuisine. The local cuisine can be called the name of the pasta and snacks. The pasta and snacks are also a bit like pasta and snacks, but it is a popular traditional dish in the local area. Use high-quality meat, cut it into thin slices, dip it into a thin layer of eggs, roll it in the oil, take it out, stir-fry it, and any restaurant can make it, and the taste is almost the same. Although the name is suspicious, the taste is fragrant but not greasy, which is worth a try.

58. Nanjing: Fried with wormwood and dried reed

Salt duck is now an indispensable dish for Nanjing people to treat guests, but they always add a guilty sentence: The duck is getting fatter and fatter. When people from other places come to Nanjing, they want to eat fried wormwood and dried tangerine peels. Nanjing people also regard themselves as "tung wormwood only has one in Nanjing". In fact, there are many places where tangerine peels are produced, but none of them are as delicate as Nanjing people treat vegetarian dishes. When people in Nanjing eat tangerine peels, they have to pinch off 8 taels per pound, and leave a clean, green and crispy tangerine peels. Stir-fried dried tangerine peels are also "vegetarian". Apart from a little oil and salt, almost no other seasonings are added. What they want is the natural fragrance of the sharp tangerine peels and fragrant dry tangerine peels, and the lips and cheeks are particularly refreshing after eating.

59. Suzhou: Roasted crucian carp

Suzhou people love to eat fish, but they are picky. Some people don’t eat carp, some don’t eat silver carp, but only crucian carp. I have never heard of someone avoiding the food. Suzhou children learn to say the saying “freshness is available” must be when eating crucian carp. The dish of roasted crucian carp is prominent in the deliciousness of crucian carp. On the back of the crucian carp with red sauce, there are half an inch of crisp green onion segments. Although I don’t understand why this is “roasted onion”, this is always the first place for people to chop.

60. Wuxi: Meat and bones

No one eats the beggar chicken in Wuxi now, and meat bones are very popular. Wuxi people like to eat sweet and sour things. The taste of meat bones reminds you of sweet and sour pork ribs, but the meat on the bones is looser, thicker, and sweeter and more sour, and even the bones are so crispy that they can be eaten by biting. Several years ago, meat bones were made into vacuum packaging, and people often picked up eight boxes and ten boxes at the train station.

61. Yangzhou: Lion Head of Crab Ferment

Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine is popular, Yangzhou people also eat morning tea, but from snacks to eating methods, they are all authentic Weiyang style. They add comments while eating: "We have morning tea in Yangzhou for a long time." The stewed crab noodles lion head is said to have a history of nearly a thousand years, and it is still not greasy to eat. The so-called "little head" is big in Yangzhou dialect? Meat, Mandarin is big meat, but there are crab meat, crab roe, and seasonings in the meat. Then the vegetable heart is placed on the bottom and stewed in the cage. In the words of Yangzhou people, "Pork meat is fat and tender, crab noodles are fresh and fragrant, and the heart of the vegetable is crispy and rotten. You must scoop it with a spoon. After eating, the fragrance is full of your mouth and the teeth and cheeks are fragrant, which makes people unforgettable for a long time."

62. Nantong: The best in the world

Clams are mostly indispensable on the dining table in any place with sea, but only adults and children in Nantong dare to say that the bowl is "the most freshest in the world". When the cauliflower is yellow, it is a carnival for people in Nantong to step on clams. When stepping on the beach with barefoot, the clams can't hold back their breath and reveal their heads. Take them home for two days, either boiling or cooking, which is extremely fresh. Nantong's clams are unique to this area. One can weigh more than half a kilogram. Nowadays, clams are rarely available on the market. Often, fishermen are catching, and vendors have come to the beach to negotiate price issues with you. On the high seas in the distance, Japanese and Korean ships have already stopped there, waiting for the vendor's ship to deliver goods to their door. Want to eat? You can only step on them yourself.

63. Xuzhou: Sha Tang

The characteristics of Xuzhou cuisine are black, sticky and spicy, because they like to add soy sauce, starch, and spicy. There is a soup made of wheat kernels, shredded chicken, and shredded kelp and bamboo shoots. It tastes very fresh and makes people eat two bowls in a row. But it is still mixed with various ingredients, so the soup has become a veritable porridge. Sha soup is actually a question - "What soup?" Because it is not easy to eat, I can't leave Xuzhou yet.

64. Gaoyou: Sweet and numb duck

Gaoyou salted duck eggs have become a year-end benefit distributed throughout the country. From this, you can guess how many tens of thousands of ducks there are in Gaoyou. From this, you can think about the full duck banquet that Gaoyou people are proud of. I believe no one doubts Gaoyou people’s ability to use every part of the duck. The whole duck banquet is not very good now, but a famous dish at the whole duck banquet often appears at the banquet in Weiyang area as the "finale". Therefore, when locals go to important banquets, they will bring a plastic bag in their pockets, wait for the wine and meals to be full, the fragrant ducks will be served on the table and packed back home.

65. Shanghai: Fried eel paste

When people from other places come to Shanghai, they are amazed by the Western food in Shanghai. Shanghai people are also willing to treat guests with "authentic" Western food from various countries in different ways. The Shanghai dishes with strong oil and red sauce gradually lose their fans. Only a few famous dishes are concerned about people with nostalgia, such as fried eel paste. Liang Shiqiu once said in a chapter on eating eels that fried eel paste is because the eel is not big enough and cannot be made into eel shreds. But being able to make the "snack ingredients" so salty and sweet, oily but not greasy, also shows the smart ability of Shanghai people.

66. Hangzhou: Old duck pot

When you go to Hangzhou, friends in Hangzhou must recommend Zhang Shengji’s old duck pot to you. It is said that Zhang Shengji sells more than 600 ducks a day. When waiting for the seat, the waiter will come here to remind you: There is no old duck pot today. Zhang Shengji’s old duck pot has been released, and a branch opened on Hengshan Road in Shanghai has also become popular in Shanghai.

Dalian: Salted fish cakes

Salted fish cakes flowed from the local rural areas into the city, and now all small restaurants can eat them. The fish are sea fish in autumn, with sticks and yellow flowers. They are long with slap. They are marinated with ginger, green onion, salt, and then fried with oil. The cakes are made of aged corn noodles mixed with bean flour and white flour. Roast the big pot with water, and stick the cakes around the pot. If you want to eat, wait for cooking!

Yan'an: Sheep's Sauce Soup

There are many delicious things in Yan'an: the long pancakes with potatoes and sweet spring tofu seeds, the most important thing to try is the fishy mutton soup. The soup made with mutton offals and ingredients is very simple. The fellow villagers squatted together with the sheep belly towel, holding the steaming mutton soup in their hands. In Yan'an, where the average temperature of the four seasons is only 9 degrees Celsius, it is not too cold this winter.

Xi'an: Cold donkey meat

Donkey meat has the functions of replenishing qi and blood, benefiting internal organs, and has the folk proverb of "dragon meat in the sky and donkey meat on the ground". Guanzhong, Shaanxi is rich in the country's famous "Guanzhong donkey". Since the Xianfeng period of the Qing Dynasty, there has been Fengxiang donkey meat. In ancient times, there were only two ways to eat donkey meat, but now there are donkey meat soup pot and donkey meat stir-frying, and Sichuan cuisine and medicinal food are added, which is beautiful and delicious.

Xiangtan: Mao Family Braised Pork

Maojia cuisine is famous for Chairman Mao’s hometown, and Maojia Braised Pork Chairman Maojia praises it. The authentic Maojia Hotel is located in Shaoshan Chong, Xiangtan. The braised pork here is selected from the braised pork. The five-layer three-flower belly meat is steamed with rock sugar star anise cinnamon, then fry it in the pot and put it in the fermented black beans. The method is very particular and complicated. The prepared Maojia Braised Pork is golden and shiny in color, fat but not greasy, and very fragrant and delicious.

Guangzhou: Old Fire Soup

Soup is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou people who don’t like to drink soup. Whether it is made at home or sold in large and small restaurants, Guangzhou’s old and hot soup is nothing more than one purpose - nourishing! In summer, you can boil ribs with winter melon and add lentils, red beans to reduce the heat, and in winter, chicken ginseng cooks chicken to relieve cold. If you just arrived in Guangzhou and get into a taxi driver, you will tell you: the water here is very hot, and you will have acne on your face. You should drink soup and eat herbal tea...

Changchun: Three fresh earth

The people of our country have always had the habit of tasting the three fresh rice, the three fresh rice, and the three fresh rice in the beginning of summer. Speaking of the three fresh rice, it refers to the fresh vegetables that are freshly placed in the fields: amaranth, yuan wheat and broad beans (or garlic seedlings). When they are fried together, they are fresh and tender. In Changchun, the three fresh rice became a local famous dish. Now there are also potatoes, eggplant and peppers to stir-fry together. This is a authentic Northeastern dish.

Hohhot: Mongolian barbecue

The authentic flavor of the horseback nation is roasted. When you have entered the yurt, drank milk tea, and took the Hada handed over by the hospitality Wrangler with both hands! When you are surrounded by a bonfire and enjoying the barbecue aroma from the gentle breeze of the grassland, you will definitely think of "seeing cattle and sheep under the wind blowing the grass."

Jilin: Dog meat soup

In the Korean restaurant in Jilin, all dog meat soup is stewed on the fresh meat every day, without old soup. The dog meat soup made in this way is called clear soup. If you want to eat dog meat, there are many dog meat stewed tofu, dog meat jerky cabbage, and dog meat hotpot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. If you put this bowl of soup in your mouth, aftertaste, you will feel that the aroma in your nose will become more and more fragrant. Next to the bridge,

Chengdu: pickled pepper cuttlefish

An author named "Mao Le" writes about Sichuan seafood like this: Since seafood turned against Sichuan cuisine, it seems to have rejuvenated its second spring! One of the iron examples is pickled pepper cuttlefish. This dish depends entirely on Sichuan pepper (bullet pepper). You should choose bright red and large and thick sea peppers, and you should also make it just right. The red and white dishes are clear and pleasing to the eye! The pickled peppers are all in the cuttlefish, and they also have a sweet taste.

Changsha: Dried nest with skin snake

In 2000, the taste shrimp was crazily in Changsha. Every restaurant and food stall made flavor shrimp. With the recent interruption of grass lobsters, the taste snake that debuted with it has gained the upper hand. The taste snake has the same effect as the taste shrimp. Chopping the snake into strips is also made with Hunan's specialty hot sauce, big ingredients, bay leaves, green and red peppers, and simmering onions and ginger. After stir-frying on a high heat, it is also simmered and stewed and stewed. After stir-frying on a high heat, it is simmered and savored. After pouring the juice on the plate, the fat snake segment has been soaked red and bright, the snake meat is tight, and it is shining with transparent oil. As soon as it bites the texture, the elastic snake meat gradually turns into a fragrance between the tongue. The spicy that comes afterwards is so spicy that people can absorb the cool air but can't stop and eliminate the source.

Sanya: Red Curry Gourd and Accumulated Duck

Nanchang: Fried bacon with artemisia quinoa

The grass of Poyang Lake, the treasure of the Nanchang people - is talking about this dish. Although this dish is not expensive, it is a favorite of Jiangxi people. Whenever you have the opportunity, you will order it to friends from other places and people who have been away from Jiangxi for too long. Artemisia quinoa is a unique aquatic plant in the Poyang Lake area. Traditional Chinese medicine believes that it is sweet in taste, flat in nature, slightly toxic, and can clear heat, dampness and kill insects. Artemisia quinoa is fried with its tender stems and bacon, and add some leeks to "refine" the "original fragrance" of Artemisia quinoa. The ending is that the bacon is salty, fragrant and soft, and Artemisia quinoa is crispy and tender and sweet. This dish is also found in Hunan cuisine, but it is fried with the roots of Artemisia quinoa, and Artemisia quinoa on land is not crispy enough.

Luzhou: Fish Head Hot Pot

Sichuan hot pot originated in Luzhou, an important town in southern Sichuan at the intersection of the Yangtze River and Tuojiang River. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fishhead hot pot includes Yangtze River fresh fish, yellow spicy diced diced fish, casserole fish, and half-soup fish. It is home-cooked spicy, delicious but not dry and fire-free, and the southern Sichuan flavor of divine rubber is prominent.

Xishuangbanna: Dai flavor platter

Zhouzhuang: Wansanhoo

Wansan hoof, Wansan meat, cooked lotus root, pickled amaranth, Wansan wild duck, etc. have become the representatives of Zhouzhuang's delicacies. "Wansan hoof" is the most important. According to legend, Shen Wansan, a wealthy man in Jiangnan, "when there is a banquet at home, there must be crispy hoofs." Wansan hoofs are made of pig legs as raw materials and seasonings, and cooked on high heat. After steaming and stewing, the skin is moist and the meat is crispy, the soup is red, fat but not greasy, the salty and sweet, the meat is crispy and rotten, and it melts in the mouth. Its way of eating is even more special. In the two long bones that run through the entire pig's trotter, a thin bone is gently pulled out, and the hoof is still motionless. Using the bone as a knife, the hoofs are cut open smoothly and let people eat it. Wansan hoofs have become the main dish of Zhouzhuang people during festivals and wedding banquets, meaning reunion, and tourists carry the fresh Wansan hoofs in vacuum packaging.

Zhengzhou: Eat three carp

Kaifeng: Sesame wings

Luoyang: continuous soup and meat slices

Luoyang likes to eat water mats. There are dozens of dishes, and the soup is so delicious that people can eat it. The meat slices are an indispensable dish in the water mat. They are the best ones that are "really different" in the old restaurants that mainly sell Henan cuisine. They are carefully made with lean meat as the main ingredients, and black fungus, golden needles, big mung beans, etc. The meat slices are smooth and tender, slightly sour and sharp.

Nanjing: Fried with wormwood and dried reed

Wuxi: Meat and bones

Yangzhou: Lion Head of Crab Ferment

Shanghai: Fried eel paste

When people from other places come to Shanghai, they are amazed by the Western food in Shanghai. Shanghai people are also willing to treat guests with "authentic" Western food from various countries in different ways. The Shanghai dishes with strong oil and red sauce gradually lose their fans. Only a few famous dishes are concerned about people with nostalgia, such as fried eel paste. Liang Shiqiu once said in an article on eating eels that fried eel paste is because the eel is not big enough and cannot be made into eel shreds. But being able to make the "smashed paste" so salty and sweet, oily but not greasy, also shows the smart ability of Shanghai people.

Dried vegetables and roasted meat

When ordinary people go to Shaoxing, the first thing they think of is the fennel beans from Xianheng Hotel. In fact, the flavor of Shaoxing cuisine is moldy and terrible. Bad things, chickens and shrimps, which are not used to being eaten by outsiders, are like stinky tofu. The ones that can taste the wonderful things are moldy. Shaoxing people like to use cabbage to make moldy, which cannot be learned from outsiders. Bad dry vegetables and roasted pork are fragrant, refreshing, and have a unique chewing feeling.

Ningbo: Shredded Shredded Bamboo Soup

You must take you to order, but you can't go to it yourself, because you can easily ignore the name. As the soup is named, there are only two things in it, snow vegetables and bamboo shoots, which look extremely refreshing. Ningbo snow vegetables are different from other places. The supermarket sells "Ningbo snow vegetables". The snow vegetables and bamboo shoots in the "Boss Lady" store are very tender. This store also sells its own red crabs and crab roe crabs. A small bottle costs more than 30 yuan or 60 yuan, and the business is still done.

Hefei: Salted duck and roasted soybeans

Hefei also allowed Cantonese and Hunan cuisine to occupy it, and Shuwang Hotpot. It has opened several branches and it is very popular. It takes one or two hours to wait for the seat. The local local dishes in Hefei include salted duck and roasted soybeans, which are very popular and delicious. They can be eaten in any restaurant. It is best to eat salted duck and roasted soybeans in winter, especially at home, which can be cooked for one or two hours.

Kunming: Fried chicken with dried rice mushrooms

Fungi have always been known for their delicious taste, and the deliciousness of wild fungi is naturally even better. At present, Kunming people who are tired of eating big fish and meat, Kunming people who are unique in geographical location, Kunming people who are always famous for their harmonious coexistence with nature are fascinated by wild fungi (the wild fungi around Kunming maintain an inexhaustible momentum.) A dish of fried chicken with dried rice mushroom may look a bit unpretentious, but the delicious and scented fragrance will be unforgettable for anyone who has eaten it forever. "It's so fresh that it can't be swallowed with your tongue." Some people describe it like this.

Qingdao: Seafood tofu

Seafood uses small seafood such as sea cucumbers, shrimps, squid and clams, and various seafood tofu fried with scallion tofu. The taste is fresh and fragrant and not greasy. When you eat it, you can add scallion pancakes. The hotel is open in the middle of various ancient continental buildings. You can see the blue sea, blue sky and golden beaches from all windows of the hotel. Who doesn’t say that Qingdao is a good place?

1. Taipei: Mandarin duck hot pot

2. Kaohsiung: Oyster fried

3. Tainan: Fried eel

4. Hong Kong: Roast

5. Harbin: Demoli stewed live fish

6. Dalian: Salted fish cakes

7. Meizhou: Hakka stuffed tofu

8. Qiqihar: Pig-killing vegetables

9. Zhanjiang: Local chicken

10. Yan'an: Sheep's Sauce Soup

11. Xi'an: Cold donkey meat

12. Xiangtan: Maojia braised pork

13. Guangzhou: Laohuoji Tongqing Soup

14. Shunde: Chrysanthemums and fish

15. Yanji: Dog meat hotpot

16. Changchun: Three fresh earth

17. Jiamusi: Stewed with sauerkraut pork noodle

18.Shenyang: Sichuan hot pot

19. Hohhot: Mongolian barbecue

20.Beijing: Boiled fish

21. Jilin: Dog meat soup

22. Shenzhen: Chongqing old hot pot

23. Zhuhai: Yellow bone fish

24. Xiamen: Boiled live fish

25. Longyan: Drunk in the River Field Rooster

26. Chengdu: pickled pepper cuttlefish

27. Yibin: Yellow spicy diced fish hotpot

28. Changsha: Snakes with skin in a dry nest

29. Haikou: Shawo Wenchang Chicken

30.Sanya: Red Curry Gourd and Duck

31. Nanchang: Fried bacon with quinoa

32. Ganzhou: Small fried fish in southern Ganzhou

33. Pingxiang: Spicy fried pork

34. Ji'an: Smoky bamboo shoots and roasted meat in Jinggangshan

35. Anshun: Fried bait blocks

36. Yinchuan: Snowflake Lamb

37. Liuzhou: Screw Chicken

38.Luzhou: Fish Head Hot Pot

39. Dunhuang: Twin Towers Fish

40. Quanzhou: Ginger duck

41. Pengzhou: Nine-foot duck

42. Nanyang: Roasted Chicken at Zhenpingdaokou

43. Shaoyang: Stir-fried pig blood meatballs

44. Xishuangbanna: Dai flavor platter

45. Tianshui: Tianshui Miscellaneous

46. Zhouzhuang: Wan Sanhoon

47. Urumqi: Catching mutton with hand

48. Yili: Horse meat

49. Kashgar: Naan Pit

50. Zhengzhou: Eat three carp

51. Kaifeng: Sesame wings

52. Luoyang: Continuous soup and meat slices

53. Anyang: Bowl of crispy meat

54. Shijiazhuang: Catch the whole fish

55. Datong: Ziyantan stewed dish

56. Qinhuangdao: Steamed Seafood

57. Taiyuan: Overgrown meat

58. Nanjing: Fried with wormwood and dried reed

59. Suzhou: Roasted crucian carp

60. Wuxi: Meat and bones

61. Yangzhou: Lion Head of Crab Ferment

62. Nantong: The best in the world

63. Xuzhou: Sha Tang

64. High dates of mail: fragrant numb duck

65. Shanghai: Fried eel paste

66. Hangzhou: Old duck pot

67. Shaoxing: Moldy and dried vegetables and roasted meat

Beijing: Beijing roast duck, mutton hotpot, imitation court dishes, fried liver, bean sauce, roasted wheat, steamed buns, Saqima, braised noodles, pea yellow, dried fruit, osmanthus aged wine, Liubiju pickles, Wang Zhihe stinky tofu.

Shanghai: Pudong chicken, salted ham, prosciutto, pork enema, candied fruit, five-spice beans, chicken stuffing, Sanhuang scallion chicken, chicken and duck blood soup, fried dried seeds, hairy crabs.

Tianjin: Goubuli buns, Guifaxiang mohua, ear-eye fried cake, Tianjin silverfish, Tianjin purple crab, Xiaozhan rice, pot crust, pancake fruit.

Chongqing: Lai Tangyuan, Shancheng Tangyuan, Dandan noodles, Longzhuanshou, iron cake, pearl round seeds, chicken flavored pot stickers, lotus leaf soft cake, shredded radish cake, phoenix tail crispy, goldfish dumplings, jade rabbit cake, Linglong fish crispy soup, three-color cold cake, fragrant mamapin crispy, Chongqing hot pot, plate duck, and golden hook bean paste.

Guangzhou: Open pot of dog meat, fried snails, roast goose, char siu buns, shrimp dumplings, Shahe noodles, roasted piglets, shark fins, and leopard raccoon stewed three snakes.

Wuhan: Wuchang fish, Laotongcheng bean curd, four-season soup buns, marshmallows, Laodaxing cabbage.

Hangzhou: Hangzhou stewed chicken, West Lake vinegar fish, Happiness ring, cat ears, shrimp flakes and eel noodles, meat dumplings, and oil residue noodles.

Suzhou: spring rolls, sauce chicken, sauce meat, cherry meat, squirrel mandarin fish, cake balls.

Dalian: Family portrait of abalone, sea cucumber, crab, braised seafood.

Shenyang: Bear paw, scale noodles, smoked noodles cakes, old border dumplings.

Jinan: Sweet and sour Yellow River carp, butter glutinous vegetables, clear soup swallows.

Qingdao: sorghum, creamy gas drum, butter peanut candy, and assorted vegetables with sauce.

Guilin: Horse meat rice noodles, mandarin duck horse hooves, nun noodles, crispy pig with tangy sauce, and fat sheep with southern milk.

Lanzhou: white orchid, high school sauce meat, hot winter fruit, thousand-layer oil cake, sauce noodles, empty-stock fruit, Babao Hengdou Heng honey food, and Miscellaneous liver soup.

Chengdu: Couple lung slices, Dandan noodles, Mapo tofu, Malatang, fat intestine noodles, Zhuanshou, Santai orders to make mud, spicy rabbit diced

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