I want to know the style and style of antique 3-layer lacquer wood gift box.

"Laotongcheng" is the name of a large restaurant located in Dashi Road, Zhongshan Road, Hankou (Dashi Road 1). It is famous for its famous snack Sanxian bean skin and is known as the "king of bean skin". This restaurant was established in 193 1. It turned out to be outside the Dazhi Gate of Hankou Ancient Castle, which is a passage between urban and rural areas. So it was named Tongcheng dessert shop. After the victory of the Anti-Japanese War, I resumed business and changed it into your old Tongcheng dessert shop. This shop imitates the traditional snack bean skin in Hubei and is determined to improve it. It is very popular with sweets. The production method is to mix mung beans and rice, grind them into pulp, spread them into thin skin in a pot, wrap them with stuffing such as cooked glutinous rice and diced meat, and fry them in oil. Senior chef Jin Gaoan strives for perfection, and the fillings are mainly fresh meat, eggs and shrimps to create three fresh bean skins. The leather bag is golden and shiny, the entrance is crisp and tender, and the stew is more fragrant. Mao Zedong tasted it four times and enjoyed it every time. Foreigners and foreign guests come to Wuhan to eat the old Tongcheng bean skin as soon as possible.

2. Four Seasons-American Sugar Bags

"Four Seasons Beauty" is the name of a snack bar located at No.992, Zhongshan Avenue, Hankou (near Jianghan Road), which means eating all year round, with fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn and shortcakes in winter. 1927 opened and the business is booming. Later, senior chef Zhong Shengchu and others made Chinese-style Wuhan-style steamed dumplings in this store, which was well received by customers and was known as the "king of steamed dumplings", making this store a steamed dumpling house. They pay attention to stuffing and choose strict materials. First, they chopped fresh pork legs into paste, then mixed them with aspic and other condiments, wrapped them in thin dough and steamed them in a cage, and aspic became soup. The paste is fresh and tender, seven in a cage, and it is delicious with ginger sauce and vinegar. In order to meet the needs of different customers, they have to make fresh meat soup buns, crab yellow soup buns, shrimp soup buns, mushroom soup buns, minced chicken soup buns and assorted soup buns.

3, Cai Linji dry noodles

Regan Noodles, together with Daoxiao Noodles in Shanxi, Yifu noodles in Guangdong and Guangxi, Dandan Noodles in Sichuan and Zhajiang noodles in the north, are called the five famous faces of China. It is not only different from cold noodles, but also different from noodle soup. The production method is that noodles are basically cooked first, then put together to drain oil and spread out for cooling. When eating, blanch with boiling water several times, drain, and mix with sesame sauce, shrimp, chopped green onion, diced radish, sesame oil and vinegar. When it is catchy, it is fragrant and chewy.

Regan Noodles originated in Li Bao, a noodle soup seller in Chang Di Street, Hankou, in the early 1930s. He was afraid that the unsalable noodle soup would turn sour, so he fished it up and hung it on a record. He accidentally knocked over the oil pan and mixed sesame oil into the noodles. The next day, he boiled these noodles in boiling water several times, fished them out and mixed them with seasoning. They are steaming and fragrant, which makes people rush to buy food. He blurted out, "Regan Noodles". People say that Regan Noodles is good, and since then he has monopolized this aspect. Some food vendors saw that his business was booming, so they learned from him and sold it. Now the streets and alleys of Wuhan are full of Regan Noodles pavilions and stalls, which are one of the breakfast snacks that Wuhan people like to eat in the morning. Cai Lin Regan Noodles Pavilion is the most distinctive and famous one.

Cai Lin Regan Noodles Pavilion was originally located at No.854 Zhongshan Avenue in Hankou, facing the water tower. Now it is a chain operation, with several stores in three towns of Wuhan.

4. Talk about inflammation-jiaozi

Tan Yanji Dumplings Restaurant is located at No.384 Zhongshan Avenue in Hankou, not far from Li Ji Road. 1920 was founded by Tan Zhixiang, a native of Huangpi. Franchise in jiaozi for nearly 80 years, Bao jiaozi has a unique skill. There are strict standards from meat selection, ingredients, taste, stuffing, making to package, soup, cooking and other processes. For example, fresh pork legs and beef legs are used as stuffing, pig's trotters are used to cook soup, and shrimp, mushrooms, parsley, chopped green onion and other condiments are added to make jiaozi fresh, tender and delicious. In addition to the traditional fresh meat dumplings, famous teacher Tan Yinshan has successively developed new varieties such as mushroom dumplings, factory zongzi, three fresh dumplings, chicken dumplings and shrimp dumplings in recent years to meet the tastes of different diners.

5, Shunxiangju-burning plum

Shunxiangju is located at the intersection of Hualou Street and Jiaotong Road in Hankou. Is an old shop engaged in burning plum with heavy oil for nearly 50 years. The plum oil in this shop is heavy but not greasy. It looks like chrysanthemum, tastes delicious and enjoys a long reputation.

Roasted plums are made by cutting fat pork, steamed bread, orange cake, peanuts, rock sugar and raisins. Square it, stir-fry it a little, and then mix it with osmanthus, red and green silk and sugar to make stuffing. Add a proper amount of water to the flour, add a little salt and knead it evenly, wake it up for about 3 minutes, rub it, cut it into small pieces, sprinkle dried starch on the table, roll it into a lotus leaf-like thin skin, add stuffing and a little sesame oil. Fried, roasted or steamed. Its taste is sweet and delicious, and it is deeply loved by the masses.

6, Fuqing River-beef rice noodles

"Fuqing He" is located at No.855 Zhongshan Avenue in Hankou, near Liudu Bridge, and is famous for Hunan rice noodles. It's smooth and delicious.

7. Wufangzhai-Tangyuan

Wuhan Wufangzhai Restaurant was founded by Mr. Ni in the thirty-fifth year of the Republic of China, with the brand name "Shanghai Wufangzhai" (founded in the eighth year of Xianfeng in the Qing Dynasty), and its business place is located at Zhongshan Avenue 1303. When it was founded, it employed more than ten workers, and its business (production) area was tens of square meters until liberation.

Wufangzhai Restaurant, located at No.723, Zhongshan Avenue, Hankou (formerly 1 17 1), has been established for more than a hundred years, from small to large, from private to public-private partnerships, until all enterprises. Wufangzhai takes high quality and low price as the core. Since 9 1, it has won three gold medals in provincial (municipal) commercial system, and is known as "the king of glutinous rice balls", "the king of zongzi" and "the king of cake balls". 1993, with the approval of the Ministry of Commerce, awarded "Wufangzhai Restaurant in Jiang 'an District of Wuhan" and "Doing an Old Brand Well" to publish articles, asking other old brands to follow suit.

The establishment and development of Wufangzhai has been well-known in the three towns for more than 100 years. Nowadays, Wufangzhai in Wuhan has developed from a single "Ningbo Tangyuan" snack variety to dozens of multi-flavor tangyuan and quick-frozen series, which are supplied all the year round. Continuous reform and development, focusing on quality, price and service, has won the initiative of market competition and the praise of consumers.

8, small peach blossom source-simmer soup

"Xiaotaoyuan" is the name of a snack bar located at 64 Lanling Road, Shengli Street, Hankou. The store was founded in 1946, where two vendors, Tao and Yuan, set up stalls, dealing in snacks such as fried dough sticks and soybean milk. Later, two vendors cooperated in soup stew, and the store name was "Xiaotaoyuan". After liberation, it was homophonic with "Xiaotaoyuan" and was a famous "soup stew expert". The main varieties of this shop are crock chicken soup, sparerib soup, trotter soup, Feng Ba soup, foot fish soup, beef soup, duck soup and so on. Pot chicken soup is the most famous. Its raw material is a fat hen weighing more than one and a half kilograms in Xiaogan, Bo Huang. Chop it into chicken pieces, stir-fry it with a chain saw, and then pour it into the pot with boiling water. Cook with strong fire and simmer thoroughly with low fire. The soup is original and nutritious, and it is a nourishing top grade for the elderly, patients and parturients. Feng Ba soup and other cereal soups are also the characteristics of counties, which are delicious and deeply loved by diners.

Responder: 1 Zhisan 9- Jianghu hero1level 01-3017: 27.

1. Guilin people eat rice noodles just like northerners eat pasta. They eat every day, only paying attention to the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, ladies in fashionable clothes and men in fashionable suits can be seen from time to time. Without waiting for a seat, they stood with a steaming bowl of rice noodles and enjoyed the rice noodles wholeheartedly, without feeling embarrassed at all. It is said that McDonald's, an American fast food elder sister, gave up the Guilin market a few years ago because Chinese fast food Guilin rice noodles have occupied more than half of the Guilin fast food market, and the price is cheap, ranging from 1.50 yuan to 2 yuan.

2. Let's talk about what old Beijingers eat and drink first.

Must-eat food. Men, women and children love it, and the crispy and oily taste really makes people eat enough.

3. Beijing fried liver

4. The common breakfast in Northeast China is rice porridge pickles, but this pickle is Korean pickles. Well, there are also northeast miso, and it is also wonderful to dig a spoonful and pour it on porridge noodles. It's just a mixture of tastes. I don't fully understand it.

5.steamed stuffed bun

6.steamed dumplings

7. Tianjin people

The most street snack with Tianjin flavor is probably pancake fruit, which is very popular all over the world now. Spread an omelet with pancakes and add coriander, sweet noodle sauce or spicy noodle sauce. Because fried dough sticks are called "fruit" in the north, they are called pancake fruit.

8.xi 'an! Hot meatball soup

steamed dumplings

10. Glutinous rice board

1 1.

12. Saltwater Point

13. Fried pancakes

14. Soybean

15. scallion cake

16. Stinky tofu

17. Henan. Mutton soup, pie

18. Potato and rape flowers Baba ~ ~

19. Yunnan 18 strange ~ ~ eggs are sold in strings ~ ~ eggs can be baked and eaten.

20. The quality of Lanzhou beef Lamian Noodles depends on clear soup. That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil is bright red; The coriander and garlic seedlings are tender and green; Noodles are smooth and yellow. People in Lanzhou like to be jealous, so they bring a bowl of noodles and start with a pot of pot-bellied vinegar. Add a balsamic vinegar, as if only in this way can you enjoy the sour and spicy fragrance of beef noodles.

2 1. Jiangxi snack popcorn

The method is very simple: soak rice in cold water for one day and one night, then grind it into rice slurry, pour the rice slurry evenly into a round soup skin dustpan woven with bamboo sticks, when the rice slurry is thin enough to cover the surface of the dustpan, put it in a pot and steam it into soup skin with strong fire, then cut it into small pieces with bamboo sticks, tear it off from the dustpan, and add fried seasoning and meat stuffing.

The seasoning of Mi Bao fruits will change with the seasons. Spring is dominated by vegetables; Melons are the main crops in summer and autumn. Cabbage and carrots are the main crops in winter. Spices that can be used: leeks, green onions, garlic, etc. If you add fried lean meat, it will taste better.

22. Hand-grabbed noodles

The ingredients are tofu cut into strips and fried; Seasonings include mixed vinegar sauce (ginger onion paste, vinegar tomato sauce), sweet sauce (brown sugar bean sauce while cooking), garlic sauce, peanut butter, sand tea sauce and mustard sauce. When eating, put the fried dried tofu on the surface, shake it well with various sauces, and then roll it into a tube, which tastes sweet and sour.

23 Fuzhou tradition

Fish balls eat the sea by the sea, but fish balls are essential for Fuzhou people to celebrate the holidays.

Swallow skin soup

24. Yunnan vanilla rice

25. stew and burn

Respondent: Changyu-Xiucai Grade II11-3017: 34.

I don't know, don't pay attention to eating!

Respondent: 68869869- probationary period level 111-3017: 39.

China 105 Cities must eat vegetables!

1. Taipei: Yuanyang Hotpot

Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to thousands of yuan.

2.kaohsiung: oyster omelet

Locust is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets.

3. Tainan: Fried Eels

Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.

4. Hong Kong: Barbecue

Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is soaked in secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and tastes slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.

5. Harbin: Demolis stewed live fish.

On the outskirts of Harbin, there is a small village called Demolis near the highway. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish.

6. Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the pot with water and stick the cake around the pot. Want to eat? Wait until you are familiar with it!

7. Meizhou: Hakka stuffed tofu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fried tofu the size of a matchbox into golden brown, stuffed with pork and fish stuffing, put chopped green onion and sesame oil, and simmered in a chicken soup casserole until it was fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.

8. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.

9. Zhanjiang: local chicken

Zhanjiang, formerly known as "Zhou Wan", has similar eating habits to Maoming and Yangjiang. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the refinement of coarse materials and its original flavor. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. Is the little hen growing slowly or laying the first nest of eggs? This kind of chicken has strong fiber and is easy to accumulate nutrition. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor. A dish of sesame oil and garlic sauce is "irritating"!

10. Yan 'an: mutton soup

There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers around the belly towel squatted together, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.

1 1.Xi An: cold donkey meat.

Donkey meat has the functions of invigorating qi and blood, benefiting viscera and so on. There is a folk saying that "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat has existed since Xianfeng period of Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fried meat, as well as Sichuan cuisine and medicated diet. The meat is delicious.

12. Xiangtan: Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is pork belly. Steaming the belly meat with five layers of three flowers with rock sugar and octagonal cinnamon, then frying it in a pot and adding lobster sauce, which is very delicate and complicated. The cooked braised pork in Maojia is golden and shiny, fat but not greasy, very fragrant and delicious.

13. Guangzhou: Laohuotang

Making soup is a compulsory course for housewives in Guangzhou. There are no authentic Guangzhou people who don't like soup. The old fire soup in Guangzhou, whether cooked at home or sold in restaurants, is nothing more than a purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils and red beans will reduce fire, and stewed chicken with American ginseng will dispel cold in winter.

If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot and your face will get pimples. You need soup and herb tea. ...

14. Shunde: chrysanthemum fish.

Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. Chefs' overall cooking skills are high, and they are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Eat in Shunde, do in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a representative style.

There are also double-skin milk in Shunde daliang town and fish cakes in Chencun. ...

15. Yanji: dog meat hotpot

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. Eat it all year round, and it is best to cure a cold in summer!

16. Changchun: the third line

China folks have always had the habit of tasting the three delicacies of land, trees and water on a long summer day. When it comes to the three delicacies in this place, it refers to fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together and tender. When we arrived in Changchun, Sanxian cuisine became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is an authentic northeast dish.

17. Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love stews, and there are many famous dishes to eat. What kind of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork and sauerkraut are all local dishes that are eaten cold in December, as the name implies. The pickled cabbage pickled by Chinese cabbage in Northeast China, cut into silk as thick as a matchstick, helps the white leaves to be green and will not rot for a long time. The local potato flour is easy to cook and boil. Just hang upside down with chopsticks when Huang Liang is in the pot. With the old soup of pork bones cooked when killing pigs, and the pork sauerkraut noodles stewed with sauteed pork belly, the delicious aroma surrounds the roof!

18. Shenyang: Sichuan hotpot

Just like in other cities, Sichuan hot pot is as popular on the streets of Shenyang. The taste of Sichuan hot pot is strong and spicy, which is similar to that of Northeast cuisine and suits the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the owners of Sichuan hot pot 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.

Hohhot: Mongolian barbecue.

The authentic flavor of people on horseback is baked. Enter the yurt, drink milk tea, and the hospitable herder hands Hada! When you are around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "seeing cattle and sheep at the end of the wind."

20. Beijing: Boiled fish

"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of cooking fish is simple: cut the fresh fish into thin slices, marinate it with salt a little, and then cook it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.

2 1. Jilin: dog broth

In the Korean restaurant in Jilin, all the dog broth is fresh meat of the day, and there is no stock. The dog broth made in this way is called clear soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant.

22. Shenzhen: Chongqing Hotpot

Shenzhen seems to be an easy-to-land city, where you can find any kind of food. Of course, the hottest thing now is hot pot. A website named Shenzhen Yi launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition!

Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. Known for its exquisite preparation of soup, diverse raw materials, mixed meat and vegetables, wide adaptability, unique style and warm scene, it is the hottest Pengcheng.

23. Zhuhai: Yellow Bone Fish

Sichuanese eat diced yellow pepper, while southerners call it yellow bone fish. Zhuhai is a city used to eating seafood. There are many immigrants and there is no food of their own, so they have to eat everywhere. This fashionable yellow bone fish is produced in Hunan cuisine.

24. Xiamen: Boiled live fish

The popularity of this dish in recent years at least shows that Xiamen people, who have always been picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of exotic dishes in Xiamen caused by the sharp increase of the migrant population in this city. In 2000 alone, this small town with a population of only 600,000 opened nearly 30 Sichuan restaurants.

But the taste of boiled live fish is really good, although the materials are simple and popular (grass carp) and cooking.

The cooking method may not be strange (boiled), but its wonderful combination of spicy and fresh not only satisfies Xiamen people.

It has a long-lasting taste for fish and seafood, and it is also a traditional "sand tea complex" in Sichuan.

Extension in the general trend of vegetable popularization.

25. Longyan: drunken river

This is a classic Hakka dish, which was once popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan cuisine and Hunan cuisine have swept across the country, this drunken river is still prosperous.

Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inner side and tail) and three forks (crown and two claws), but the most distinctive feature of this dish is wine. Only by cooking with Hakka wine can we make fresh, tender and delicious chicken.

26. Chengdu: pickled cuttlefish

An author named "Mao Liao" described Sichuan-style seafood in this way: Since the seafood defected from Sichuan cuisine, it seems to glow in the second spring! A typical example is pickled cuttlefish.

This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big head and thick meat, you need to soak it just right. The dishes are red and white, pleasing to the eye! The taste of pickled peppers is all in the squid larvae, with a little sweetness.

27. Yibin: Hot pot with diced fish with yellow pepper.

The diced yellow pepper on the edge of the Yangtze River is "Bashi diced yellow pepper". What do you mean by "Bash"? This is Sichuan dialect, which means great.

The diced yellow peppers made in Yibin are not braised or steamed, and are mostly eaten in Sichuan cuisine. The diced yellow spicy fish hotpot is tender and incomparable.

28. Changsha: dry nest snake with skin

In 2000, delicious shrimp became a fashion in Changsha, and every restaurant and booth cooked delicious shrimp. With the recent outbreak of grass lobster, the delicious snake that came on stage has the upper hand. Delicious snakes have the same effect as delicious shrimps. Chopping the snake into strips is also stewed with Hunan specialty hot sauce, aniseed, fragrant leaves, green and red peppers and onions, ginger and monosodium glutamate. After the fire is fried, simmer it thoroughly and taste it separately. When the juice is poured on the plate, the fat snake section has been soaked red, the snake meat is tight, and the silk is shiny and transparent. After taking a bite along the grain, the elastic snake meat gradually turns into fragrance between the tips of the tongue, and then it is perceived as spicy, so spicy that people can't stop.

29. Haikou: Shawo Wenchang Chicken

Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, is named after it is produced in Wenchang City, Hainan Province, and weighs about 1.5 kg. The traditional way of eating Wenchang chicken is to chop it in white, which can best reflect the original flavor of Wenchang chicken. At the same time, chicken oil chicken soup rice is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiling chicken. Under the influence of the national casserole fever, Hainan Wenchang chicken also has the trend of casserole.

30.sanya: cucumber duck with red curry

Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck species introduced from abroad by Qiongji overseas Chinese in the early years. Its duck breeding methods are particularly particular: First, feed the ducklings with fresh water fish and shrimp or earthworm cockroaches. About two months later, when the duckling just grows up, it will be kept in a small circle to narrow its range of activities, and then mixed with rice and rice glue to make a small pimple to feed, and it will grow into a meat duck in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet. With red curry and melon, it is more vivid and fragrant.

3 1. Nanchang: Fried bacon with Artemisia selengensis.

The grass in Poyang Lake is the treasure of Nanchang people-this is a dish. Although this dish cooked by Nanchang Jiujiang is not expensive, it is the favorite of Jiangxi people. Whenever possible, it will be given to friends from other places and people who have been away from Jiangxi for too long. Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Traditional Chinese medicine believes that it is sweet, flat and slightly toxic, and can clear away heat, promote diuresis and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty and soft, and Artemisia is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and Artemisia selengensis on land is not crisp enough.

32. Ganzhou: Gannan small fried fish

Many people accidentally call Gannan small fried fish Gannan small fried fish, which is all wet. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Small fried fish in southern Jiangxi is a local flavor dish initiated by Lingchu in Ming Dynasty, and it is still widely circulated. It is named after a small wine (Ganzhou used to call vinegar a small wine) to fry fish. Small fried fish is made of fresh grass carp, cut from head to tail, cut into pieces in batches, and cooked with ginger, onion, red pepper, wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.

33. Pingxiang: Chili fried bacon

"Jiangxi people are not afraid of spicy food", and spicy food is in Pingxiang. Because it is close to Hunan, Pingxiang people eat spicy food very fiercely. It is said that even steamed eggs should be put with Chili powder. Pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to bacon, which makes the aroma of bacon more hearty and rich.

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

800 Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Cooked bamboo shoots are baked with charcoal fire until they are dry. Because they are dark brown, they are called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.

35. Anshun: Fried bait.

Bait slices can be roasted, boiled, fried, marinated, steamed and fried, and the most obvious bait slice is elegant demeanor. Cut the bait into small pieces, add ham slices, pickles, green onions, leeks and pea tips, stir fry, pour in sweet and salty soy sauce and mix in a little oil pepper. The taste is sweet, salty, rich in color and strong as oil painting.

36. Yinchuan: Snowflake Mutton

Snowflake mutton has created the most romantic and light association for mutton that has always been famous for its fishy smell. This dish is made by peeling the cooked mutton slices of white sheep, slicing them loosely, cutting them into domino slices, and soaking them evenly with ingredients. Fresh milk and egg white are mixed with minced chicken and mandarin fish, then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over. Spoon the whipped egg white on the steamed mutton slices, which is the origin of the snow-like Kethleen. Put the spoon on the fire, then add the materials layer by layer, thicken, and finally pour in the chicken (duck) oil. A "snowflake mutton" with bright appearance and soft entrance, such as melting snowflakes, is finally done. Exquisite workmanship, really a little taste of Jiafu eggplant.

37. Liuzhou: Screw Chicken

The 24 seats that can enter the Jin-style Manchu-Han banquet have become the only 24 dishes on the mat, and the snail chicken is really extraordinary. Actually, the market price of laying hens is not expensive.

38. Luzhou: Fish Head Hotpot

Sichuan hot pot originated in Luzhou, an important town in southern Sichuan where the Yangtze River and Tuojiang River meet. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fish hot pot includes Yangtze River fresh fish, yellow-hot diced fish, casserole fish, half-soup fish, etc., which are often spicy and delicious but not dry, with a prominent flavor in southern Sichuan.

39. Dunhuang: Fish in the Twin Towers

The food style in Dunhuang is deeply influenced by nomadic people in the grassland. "Roast whole sheep" is a must-have dish for all hotels and guesthouses in the city. The "three unique skills of Anxi"-drinking Cynomorium wine, eating melons in Guazhou and eating fish in Twin Towers are the origins of Anxi and Dunhuang food culture. Cynomorium songaricum wine is used to strengthen essence and strengthen yang, and melon has been produced in Guazhou (Dunhuang) for more than 3000 years. Zhou Muwang feted the Queen Mother of the West and her ministers, namely Guazhou honeydew melon; The fresh water fish maw of the Twin Towers is fresh, tender and refreshing, and it is the reserved menu of the four major food series in Dunhuang today, namely, Heroes, Meteorology in the Prosperous Tang Dynasty, New Scenery of Dunhuang and Everything in the Market.

40. Quanzhou: Ginger Duck

Quanzhou people are gluttonous. In the ancient city food street, * * ginger duck is very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for the winter, and it is convenient to buy ready-made ginger and ducks. The ginger duck in Quanzhou comes from * * and Xiamen respectively, which is a must for Fujian cuisine.

Ginger duck has three flavors: salty, light and spicy. The method is to cook with strong fire, stew with warm fire and make it up.

The medicine is turned over three times in the pot, oily but not greasy, with special taste and overflowing fragrance.

4 1. Pengzhou: Nine-legged salted duck

Pengzhou geese and ducks have extremely long necks, which are all over western Sichuan, and the whole plain is drooling. Pengzhou is a city with a tradition of raising ducks in the suburbs of Chengdu, and Jiuchi Town is a small poultry distribution center in Pengzhou. The farmers loaded the newly slaughtered geese and ducks into cars and transported them to Chengdu. Chengdu people are addicted to "nine feet fresh goose intestines hot pot".

The most "evergreen tree" is the nine-legged duck, which is already a famous "duck" food in Sichuan.

42. Nanyang: Zhenpingdaokou roast chicken

Be sure to choose one of Nanyang cuisine, such as Meixi elbow, meatball buckle bowl, Baitugang spicy chicken and so on. Nanyang people reluctantly gave up what they wanted or chose Daokou roast chicken. Have you ever eaten roast chicken with the whole chicken shaken and the meat separated? The secret recipe of roast chicken handed out by the chef of the Imperial Palace of Qing Dynasty has made Daokou roast chicken a reputation of 300 years.

43. Shaoyang: Fried pork blood balls.

Shaoyang people can do business, and those who make a fortune in Hunan are Shaoyang people. Baoqing pig blood meatballs, also known as Xuewang, is a traditional food 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. Mix meatballs with proper amount of pig blood, salt, Chili powder, spiced powder and a small amount of seasonings (such as sesame oil, sesame oil, monosodium glutamate and sesame) to make oval steamed bread. There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. But the most popular way to eat is cooking.

44. Xishuangbanna: Dai flavor platter

North latitude 2 1 degree1minute -22 degrees 40 minutes, east longitude 99 degrees 55 minutes-10/degree 50 minutes, Xishuangbanna is a desert land of the Tropic of Cancer on earth.