<h1>1. Taipei: Mandarin duck hot pot
</h1>
The most important thing about hot pot is the soup base, and there are as many kinds of soup bases as there are shops, but no one knows the ingredients and how to make the soup bases. Like eating Sichuan cuisine, the spicy degree of hot pot is graded, and the Mandarin duck hot pot is half spicy and half not spicy, which is optional. Different from other hot pots, the ingredients are indispensable to duck blood, as well as tofu, tripe, beef shi, chicken and so on. The price is abundant and frugal, equivalent to 100 yuan to thousands of yuan.
<h1>2. Hong Kong: Roasted pork
Roasted pork includes roast goose, suckling pigeon, suckling pig, char siu and some brine dishes. Generally, it is first submerged in a secret sauce for a period of time and then put in the oven to roast, roast goose, suckling pig skin crisp, fat, the taste is slightly sweet people like Cantonese. Deep well roast goose and flower field suckling pigeon are among them "old brands". Cantonese people will bring suckling pigs to worship the gods every New Year's Festival, and the movie (TV) opening camera also likes to cut suckling pigs Tujili. Brine dishes are relatively light, brine goose paws (wings), brine duck kidneys and so on.
<h1>3. Guangzhou: Old fire soup
Boiling soup is a compulsory course for housewives in Guangzhou. Authentic Guangzhou people do not 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 a purpose - nourishment! In summer, winter melon stew ribs are added to lentils, red adzuki beans are fired, and in winter, Chinese ginseng chicken is used to dispel cold.
<h1>4. Chengdu: Pickled pepper cuttlefish
A writer named "Mao" wrote about Sichuan-style seafood like this: Since the seafood has reneged from Sichuan cuisine, it seems to have rejuvenated its second spring! One of the ironclad examples is the pickled pepper cuttlefish. This dish all relies on Sichuan's pickled sea pepper (bullet pepper), to choose a bright red color, large flesh thick sea pepper, the bubble also needs to be just right. The red and white dishes are clear and pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish, and it also brings back a sweet taste.
<h1>5. Changsha: dry nest with leather snake
In 2000, the taste shrimp was crazy in Changsha City, and every restaurant and stall did not do the flavor shrimp, and with the recent discontinuation of the grass lobster, the taste snake that debuted with it took the upper hand. The taste of the snake and the taste of shrimp have the same magic, chopping the snake into strips is also made of Hunan specialty hot sauce, large ingredients, fragrant leaves, green and red peppers, green and ginger MONOS glutamate stewed and simmered. After stir-frying, simmer over high heat to taste. Drizzled with juice on the plate, the fat snake segment has been soaked through the body red, the snake meat is tight, the silk is glowing with transparent oil, along the texture of a bite, the elastic snake meat between the tongue gradually turned into aroma, the kind of spicy that was subsequently felt, spicy people sucked in the cool air but also couldn't stop.
<h1>6. Haikou: Sand nest Wenchang chicken
Wenchang chicken, known as the first of Hainan's "four famous dishes", is named because it is produced in Wenchang City, Hainan, weighing about 1.5 kilograms, and the traditional way of eating is white chopping, which best reflects the original taste of Wenchang chicken. At the same time, the rice cooked with chicken soup with chicken fat is commonly known as "chicken rice". Hainanese call it "eating chicken rice", which includes white chopped chicken. Under the influence of the heat of casserole in the country, Wenchang chicken in Hainan also has a casserole trend.
<h1>7. Nanchang: Stir-fried bacon with quinoa
The grass of Poyang Lake, the treasure of the Nanchang people - this is the dish. Although this dish jointly made by the two major cities of Nanchang and Jiujiang is not expensive, it is a favorite of Jiangxi people, and whenever they have the opportunity, they will order it for friends from other places and people who have been away from Jiangxi for too long. Artemisia quinoa is a kind of aquatic herb unique to Poyang Lake Area, which is considered by Chinese medicine to be sweet, flat and slightly toxic, which can clear heat, dampness and kill insects. Artemisia quinoa is stir-fried with bacon and added some leeks to "line" the "original fragrance" of quinoa. The ending is that the bacon is salty and soft, and the quinoa is crisp and tender and sweet. This dish is also found in Hunan cuisine, but it is stir-fried with quinoa root, and the onshore quinoa is not crisp enough.
<h1>8. Nanjing: Stir-fried dried reed
Saltwater duck is still an indispensable dish for Nanjing people to treat guests, but always add a sentence of regret: Now this duck is getting fatter and fatter. When outsiders come to Nanjing, they want to eat fried dried reeds, and Nanjing people also think that "Tung Artemisia is only available in Nanjing". In fact, there are more places to produce Artemisia annua, but they are not as fine as the Nanjing people treat vegetarian dishes. Nanjing people eat tung artemisia, a pound to pinch off 8 two, leaving a clean, green and crisp reed pole tip. Stir-fried dried incense is also "vegetarian" stir-fry, in addition to a little oil, salt, almost no other condiments, want is the reed stalk tip and the dried incense mixed with the natural fragrance, after eating the lips and cheeks are particularly refreshing.
<h1>9. Shanghai: Fried eel paste</h1>
When outsiders come to Shanghai, they are envious of Shanghai's Western food, and Shanghainese people are also happy to change their tricks and entertain guests with "authentic" Western food from various countries. The Shanghai dish with thick oil and red sauce has gradually lost its fans, and only a few famous dishes still worry people with nostalgia, such as fried eel paste. Liang Shiqiu once wrote a chapter on eating eels, saying that fried eel paste was because the eel was not big enough to make eel silk and so on. However, being able to make such a salty and sweet "scrap" and oily but not greasy also shows the shrewdness of Shanghainese.
<h1>10. Hangzhou: Old duck stew
Go to Hangzhou, Hangzhou friends must be eyebrow flying dance to introduce Zhang livelihood old duck pot to you. It is said that Zhang Shengji sold more than 600 ducks a day, and when waiting for a seat, the waiter will come to remind you that there is no old duck pot today. Zhang Shengji opened a branch on Hengshan Road in Shanghai because of the old duck pot, which made the old duck pot popular in Shanghai.
<h1>11. Hefei: Salted duck roasted soybeans
Hefei also let Cantonese cuisine, Hunan cuisine occupied, as well as Shu King hot pot, opened several branches are particularly hot, waiting for a seat to wait for an hour or two. Hefei's local local dishes, just a few salted duck roasted soybeans are particularly popular, very fragrant, which restaurant can eat. It is best to eat salted duck and roasted soybeans in winter, especially in your own home, where you can steam up and burn for an hour or two.
<h1>12. Kunming: Chicken offal stir-fried dried bacillus
Fungi have always been known for their delicious taste, and wild mushrooms are naturally even more delicious. At present, Kunming people who are tired of eating big fish and meat, Kunming people with unique geographical locations, Kunming people who have always been known for living in harmony with nature are also addicted to wild mushrooms with convenient conditions (in Kunming, wild mushrooms around Kunming have maintained an inexhaustible momentum. A dish of chicken offal stir-fried dried bacillus may look a little unassuming, but the delicious aroma makes everyone who has eaten it unforgettable, "it is too fresh to swallow with the tongue" Some people describe it as follows.
<h1>13. Guiyang: Huajiang Dog meat
There is a spectacle on the restaurant street in Guiyang, full of dog butts lined up, and the dog's tail is still on stilts, which is said to be the symbol of the authentic Huajiang dog meat in this family. Huajiang's one-and-a-half-year-old earth dog was skinned and deboned, and the dog was still served on the table, and then it was cut into a pre-stewed dog bone sand pot, and the meat was tender and fresh, and the smell was fragrant. Then the diners shouted: "Sin! Just unceremoniously play with the yin and yang want to raise the chopsticks like flying. —— Who makes the yin and yang aphrodisiac a hot thing nowadays?
<h1>14. Wuhan: Coriander dumplings
The southern balls are called dumplings in Wuhan, which is not south or north, and the coriander balls have been called the three treasures of the poor family together with the lotus balls and tofu dumplings for many years, because they look golden and crunchy and the meat balls are the same until they enter the mouth to see the real tricks, so they can especially fight for the face of the poor families. However, the association outside the golden jade makes it difficult for them to ascend to the elegant hall after all. Today, the abundance of materials needless to say, the feast is a bit of a "meat eater" taste, coriander dumplings and its other vegetarian dumpling brothers have thus joined the trend of vegetarian and healthy food, becoming a new favorite.
<h1>15. Macau: Portuguese oysters
Macau has gradually faded the shadow of Portugal, and the classic architecture of the world and Portuguese cuisine have remained. Portuguese cuisine is light in taste and delicate in small quantities. Put the mashed potatoes on top of the original oysters? The smells of the two penetrate into each other and have unexpected effects.
<h1>16. Chongqing: Spicy crab
A combination of hot pot and seafood, Sichuan cuisine and Cantonese cuisine are created by Chengdu people and have become the favorite of Chongqing people nowadays. Fragrant but not stuffy, spicy but not dry, fresh and delicious. First use oil, watercress, spices, etc. to put on the table, after the crab is eaten, the remaining ingredients are added to the soup, and the crab meat is eaten before it is boiled, and the crab addiction is over, and then a hot pot addiction.