What are the snacks in Hebei?

What kinds of snacks are there in Hebei?

Rice noodles on Chaoyang Road

Hanjia Noodle House and Quzhou Fried Noodles on Xiangyang Road

Shuguang Road Dingdingxiang’s noodles and fried noodles

Fatty pickled fish across from Beiguo

Cheng’s beef noodles and sesame cakes on Fuxi Street

Fudong Food Forest Beef soup on the side street where the outlet is located

Cizhou Braised Noodles on Guangming Street

Yonghe Soy Milk’s Bibimbap

Teacher Liu Snowflake Cheese

Mrs. Li’s candied haws

Eight-treasure porridge and stir-fried jelly behind Wanda Shopping Mall

Ruyi Pickled Fish on Shuguang Road

Lao Su Yang Soup

There is a mosque in the east of Hualong, and the meat cakes next to it

The Roujiamo opposite Congtai is pretty good, especially the sesame biscuits

Congtai 50 meters north of the intersection of Lu and Zhonghua Road, there is a donkey meat barbecue restaurant on the east side of the road

Walking along Xiangyang Road, you are almost at the Heping Trading Hall. There is a small restaurant called: Xiaochuan Flavor Restaurant, where the pan is Fish and boiled fat sausage

Beef sesame cakes sold in the food forest

Candied haws in the courtyard of the No. 1 National Cotton Factory

Fish head with chopped pepper in Xiangjiang Restaurant< /p>

Tongfuju’s Tujia chicken, salted egg yolk pumpkin strips (it seems to be called this), shrimp paste steamed buns

Hot dry noodles with iced soy milk opposite the old Riyue City (drink hot soy milk in winter )

Japanese tofu on the 6th floor of New Century

Lotus leaf fried rice at Ye Ye Porridge House

Pork knuckles and hooves from the shop outside Sakura Supermarket

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Small hot pot dishes on Liming Street

Xiong Ji Sichuan style black noodle skin and boiled grass carp on Heping Road

There is a Xi'an famous snack opposite No. 1 Middle School. The mutton steamed buns

There is a Sibao BBQ at the north end of Zhonghua Street. The barbecue slices inside (it seems to be called this name), do not eat the bibimbap

Construction of Main Street and Joint Defense 200 meters north of the intersection, there is a "Northeast Zaoyuan" on the east side of the road, selling dumplings and Northeastern white meat pickled cabbage noodles

The dough roll opposite the No. 2 Middle School

The Casserole King in Fuxing Trade City< /p>

Banu Hotpot near Mingzhu Square

Opposite the west gate of Fuyang Park is the mutton skewers of Xiyu Restaurant

Erwei’s fried skewers from Sichang Primary School are also skewers

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Fried stinky tofu at the intersection of Xiangyang Road and Guangming Street

Fried stinky tofu at an old lady’s stall near Xuebu Bridge

Daming Shaomai Restaurant Shaomai (address in Le Go west for 100 meters from the nail intersection in front of Yiqian and go south)

I advise you to be a fan of beef noodles in Hanshan

Trade Street Korean Cold Noodles

Si Teli Opposite Yunusi Mutton Skewers

Longhu Snacks Shaanxi stall rice noodles and lotus leaf fried rice at the Fudong entrance of Longfor Supermarket

"Ruyi" pickled fish near Hanshan Shopping Mall

"Jinjinle" Xiaolongbao opposite the Workers' Theater

Hot dry noodles opposite Kande

Stewed in an iron pot 20 meters east of the intersection of Zhanzhan Road and Guangming Street

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Chaoyang Road Heji Steamed Buns

Halal meat pie shop on the alley next to Heji Steamed Buns Meat Pie, Wonton, Egg Cake, Egg Soup

Handan Iron and Steel Hotel Large Bowl of Noodles< /p>

Korean BBQ stone pot bibimbap and cod fish and tofu soup near the Tiantianju near the Mining Yard

Yunzhiwei rice noodles near the Sanzhongmen Gate

Near the mobile building Cantonese snacks Claypot rice

Luofu soup dumplings at the intersection of Zhonghua Road and Qingnian Road

A basket of oil on Congtai Road

Daimyo’s Er What are the special snacks in Wuba Northeast?

There are so many! Northeastern Laobian Dumplings, Guobao Pork, Sweet and Sour Pork, Pork Sausage, Great Harvest, and Sliced ??Pork! What are the Pu'er snacks

Pu'er delicacies include the following types:

1. Chicken tofu

Chicken tofu is a traditional dish in Simao. The main raw materials are: chicken

and eggs. The finished product is shaped like water tofu, sprinkle with prepared shredded egg slices, shredded ham, chopped green onion and other condiments and serve. When eating, use a spoon to taste it. It tastes fresh and slightly sweet. It is loved by men, women, old and young. It has high nutritional value. People who come to Simao like to try it.

2. Dried beans and glutinous rice

"Dried rice" is what Kunming calls rice rolls and Cantonese people call rice rolls. Both are steamed and sold hot. Ning'er County in the Pu'er region is famous for its dried bean paste. The raw material is bean flour ground from local dry peas. After various processes, it is made into fresh dried rice and cut into strips. Put it into a bowl and scoop out the pea batter soup. Add leeks, bean sprouts, ginger and garlic soup, soy sauce, monosodium glutamate, sesame oil, oil chili and other condiments, and serve with a plate of pickled radish or pickled Beijing cabbage to make Ning'er bean soup, which tastes soft and delicious. And fresh and sweet.

3. Meat-heart water crisp

Meat-heart water crisp is a traditional famous dish in the Pu'er area, and Mojiang is the most famous. It is characterized by being both soaked and crispy, fragrant and sweet. It is both a dish and a soup. It is loved by men, women, old and young. The raw materials are lean pork, peanuts, eggs, flour, etc., mix them well and fry them in an oil pan until they are slightly yellow, take them out and dry them, then add them to clear chicken soup or pork ribs soup and cook until they float, then sprinkle in MSG and pepper. , then scoop it into a vegetable bowl with pea tips and serve. The locals call it "desktop dish".

4. Rotten chicken rice

Rotten chicken rice is a top treat for the Wa people in Ximeng County, Pu'er region. It is fragrant, sour and spicy, soothes the stomach and promotes body fluids, and is full of mountain game flavor. The main raw materials are chicken, rice, pickled bamboo shoots, etc., plus ginger, sesame, chili, pepper, wood pulp, lemongrass, fine salt, tobacco seeds, perilla and other ingredients, and stir continuously until the rice is cooked. The thick paste becomes chicken rotten rice. You can taste this delicacy upstairs at the Wa Flavor in the Ethnic Customs Park of Pu'er Ximahe Park.

5. Fire-roasted pig

Fire-roasted pig is a local famous dish of the Yi people in Jingdong County. It is said that this kind of barbecue cooking has a history of more than 500 years. The fire-roasted pig tastes crispy and It is fragrant and delicious, maintaining the original taste, fresh and pure. It is a delicacy served by the Yi people during celebrations or when entertaining distinguished guests.

6. Three-pointed Baba

Three-pointed Baba is a popular food in Jingdong, Zhenyuan, Jinggu, Mojiang, and Simao areas in Pu'er area. It is characterized by its shape like water chestnuts. , as thin as cicada wings, soft in taste, waxy but not greasy. The raw materials are high-quality glutinous rice and rice, which are mixed and ground into pulp, and then steamed, mixed and other processes to make the finished product for filling. If you want to eat something salty, use ham, fresh meat, minced leeks, etc. to make salty stuffing. If you want something sweet, use sugar, honey, walnuts, peanuts, sesame seeds, and cockscomb oil to make sweet fillings. Finally, use three fingers to squeeze it into a triangle shape, shaped like a water chestnut, use banana leaves as a cushion, steam it in a steamer, and then eat it. What kinds of snacks are there in Sanya?

The seafood at Sanya Alang Seafood is good. What are the snacks in the northwest?

Lamb steamed buns Lanzhou Ramen and steamed buns with cured sauce

What are the snacks in Huaihua, or an essay introducing the snacks

My House There is a small stall for buying stinky tofu at the bottom. Many people often gather around to buy stinky tofu to eat. The smell of the stinky and fragrant smell brought out the little glutton in my stomach.

So, I begged my dad and said, "Dad, I want to eat stinky tofu. Look, so many people are buying it. It must be delicious. Just buy it for me." Dad said "Look at those things that are as black as water, what are they?" "I don't know," I said. Dad said, "That's the stinky black water used to make stinky tofu. It's dirty and smelly. You'll get sick if you eat it." "Then why would anyone buy it? Aren't they afraid of getting sick?" I said stubbornly. But Dad just didn’t agree. I thought the hard one was not enough, so I went with the soft one. I grabbed my dad and said, "Dad, just let me try it. You can treat me as an advance payment for tomorrow's pocket money, okay?" Dad was I couldn't help it, so I was asked to buy it.

I jumped over and asked: "Uncle, how much is four yuan?" "One yuan," said the uncle. I handed my uncle one yuan.

The uncle used chopsticks to take out the four pieces of stinky tofu soaked in black water and put them into the big pot. He turned them over with chopsticks from time to time. He only heard a few "crackling" sounds and a puff of stinky tofu. The smelly and fragrant smell came to my face, making my mouth water. After a while, the stinky tofu was fried. My uncle took out the lunch box, smeared the sweet bean paste on the lowest layer of the lunch box and put the stinky tofu on it. Then he spread the sweet bean paste on the stinky tofu, sprinkled some chopped green onion on it, and handed it to me.

I hurriedly put it into my mouth. It was so hot that I gasped and shouted: "It's hot to death, it's hot to death..." After a while, I destroyed the stinky tofu, but the fragrance remained. Between the lips and teeth. My father laughed when he saw me and said: "The little cat is here, hahaha..." What kinds of snacks are there in Shanxi?

The most famous one is sliced ??noodles!

Liuweizhai Sauce Pork

Place of Origin: Taiyuan, Shanxi

History: Liuweizhai’s most famous product is the Sauce Pork, which was served as a tribute during the Qianlong period of the Qing Dynasty. Because the Empress Dowager Cixi often ate soy pork elbows, she gave the person who brought them a special pass to enter the palace. With this "special pass", you can go straight into the palace without reporting.

Features: The appearance is red or reddish brown. After being cut with a knife, the internal tissue is pink. The taste is soft and sharp, fat but not greasy, thin but not dry, especially the skin. Soft and tender. In Liuweizhai's traditional craftsmanship, the sauce is purely made from the old soup used to braise the sauced meat, filtered out the residue, and nothing is added.

Dingxiang Steamed Pork

Origin: Dingxiang, Shanxi.

History: The legend of Dingxiang Steamed Pork has a history of thousands of years. It was once presented to the imperial palace as a tribute and was regarded as a treasure by the historical palace. The famous poet Xinzhou Yishan of the Jin Dynasty once praised: "Silver points and jade chips are combined, and the five flavors are complete and harmonious. This flavor should only exist in heaven, how many can it have in the world?"

Craftsmanship: Its formula is mainly lean pork, supplemented by refined starch, refined vegetable oil and various condiments, and is refined using a special method.

Features: It has the characteristics of tangy meat aroma, moist taste, endless aftertaste, and not getting greasy after eating more.

Efficacy: Regular consumption can not only supplement the body's necessary nutrients, but also overcome the shortcomings of high fat and high cholesterol in meat products. It is an ideal dish for home use, banquets, and travel meals. It is also Can be used as a gift for visiting relatives and friends.

Wenxi Boiled Cake

Origin: Wenxi, Shanxi.

Features: It is one of the eight traditional pastries in Shanxi. It has a long history and exquisite craftsmanship. It has been presented to the palace as a tribute in the past dynasties. It can be called the unique product of Chinese pastries. Its production method combines traditional craftsmanship and modern pastry processing technology, and uses high-quality flour, honey, sesame seeds, sesame oil, sugar and other superior raw materials.

Ingredients: Rich in protein, vegetable fats, sugars, calcium, phosphorus, iron and other mineral elements, it is a high-end nutritional food with nourishing and fitness effects.

Pingyao Beef

Origin: Pingyao, Shanxi.

Distribution: Nanzheng, Ninggu and other villages in Pingyao County and Haojiabao in Jiexiu County. Haojiabao has the best quality and the highest output. Because Haojiabao is close to Pingyao, the beef produced in Haojiabao has historically been the largest. Some of them are collected and distributed from Nanzheng, Ninggu and other places, so they are collectively called "Pingyao Beef".

History: According to legend, Pingyao beef became world-famous in the mid-Ming Dynasty, with a production and marketing history of more than 300 years. In the Qing Dynasty and the Republic of China, many dignitaries regarded it as a must-have delicacy for banquets. In the 1930s, Pingyao beef was shipped to Beijing, Tianjin, Xi'an and other provinces and cities. At that time, during the autumn and winter seasons, businessmen from all over the country flocked to Pingyao to sell beef, and Pingyao beef became a sad phenomenon in the north.

Features: "Pingyao Beef Taigu Pancake, Xinghua Village Fenjiu is famous..." This is a line from the famous Shanxi folk song "Exaggerate Native Products". Shanxi Pingyao beef has a ruddy appearance, fresh and tender meat, fat but not greasy, and lean but not fat.

Technique: After slaughtering high-quality vegetable cattle or old mutilated cattle, the bones are removed immediately, and then the whole cattle is split in half, and the head, neck, sand removal, front fat, back ribs, head removal, and fat are The nine parts including Wei, Erdaodun and Dunzirou are divided into sixteen large pieces. Two marinated meats. Dry the cut beef for two or three hours, sprinkle local nitrate salt on the meat, put it in a vat, seal the vat with tripe and store it. The marinating time depends on the season: half a month in summer, one month in spring and autumn, Two or three months in winter. Third, cook the meat. After the marinated beef is taken out, wash it with cold water, put it in layers into a special cylindrical cauldron, usually 800 kilograms per pot, add alkali-containing well water and nitrate salt to cook, the requirement is "the water must be deep enough to cover the meat, and the soup Small bubbles will appear in the boiling pot. "Do not cover the pot when cooking to facilitate the evaporation of the peculiar smell and water in the meat. When it is cooked, lower the heat and let it simmer naturally. After it is fully cooked, it is taken out of the pot and put on the shelf. Finally, it is covered with a bitter cloth and put on the market.

Efficacy: Long-term consumption can nourish the stomach and strengthen the spleen. It is suitable for all ages. It is a good product for traveling and giving as a gift to relatives and friends.

Wu’s Bacon

Origin: Linfen, Shanxi.

History: It has been passed down from the Guangxu period of the Qing Dynasty to today, with a history of hundreds of years. It was once designated as a royal tribute.

Features: Wu’s bacon mainly uses pig by-products, chicken and rabbit as raw materials. Bacon products are beautiful in appearance, ruddy in color, bright in texture, fragrant and refreshing, fat but not greasy, thin but not woody, and leave a lingering fragrance in your mouth after eating.

Efficacy: It uses a variety of precious Chinese medicinal materials to appetize, strengthen the spleen, eliminate blood stasis, transform food, nourish and strengthen the body, and is suitable for all ages.

Chinese black-bone chicken cake

Origin: Hejin, Shanxi.

Ingredients: Contains melanin, amino acids, vitamins C, E, calcium, phosphorus, iron, zinc and other trace elements needed by the human body.

Efficacy: Long-term consumption can balance the yin and yang of the human body, mediate human body functions, enhance human immunity, and integrates fitness, beauty, black hair, eyesight, intelligence, cancer prevention, and anti-aging. It is especially effective Prevent TV microwaves from harming the human body.

Black-bone Chicken Shuangjiangbao

Origin: Hejin, Shanxi.

Features: Black-bone Chicken Shuangjiangbao is made from black-bone eggs of rare Chinese birds.

Ingredients: It is rich in protein, calcium, iron, magnesium, selenium and other inorganic salts and trace elements that are indispensable to the human body. The calcium content is especially rich.

Efficacy: Due to the addition of traditional Chinese medicine when brewing, in addition to lowering lipids and blood pressure, it also has the effects of strengthening the spleen and digestion, promoting blood circulation and removing blood stasis, dispersing wind and improving eyesight, and prolonging life. This product is a preventive and therapeutic Special food for hypertension, coronary heart disease, cerebral thrombosis, osteoporosis and diabetes.

Shilou Xunzao

Origin: Shilou, Shanxi.

Features: Dry jujube, purple-black and shiny peel, fine and even wrinkles, elastic pulp, no deformation or peeling when pinched, sweet taste, toughness, strong jujube flavor, no burnt and wine sour odor.

Varieties: mainly smoked dates, candied dates, wine dates, etc.

Wanrong Orange Honey Persimmon Cake

Origin: Wanrong, Shanxi.

Features: Tangerine persimmon is a traditional food with natural nutrients, delicious color, pure flavor, sweet and sour taste, and good toughness.

Efficacy: It can cure dry throat pain, mouth sores, lung-heat cough, and hemoptysis. It can strengthen the spleen, moisten the intestines, and stop bleeding. Persimmon cake moxibustion charcoal can cure blood in the stool. Regular consumption can significantly lower blood pressure. It has various health functions such as promoting blood circulation, strengthening stomach and digestion, lowering cholesterol, detoxifying and preventing cancer.

Yanggaojing Preserved Apricots

Origin: Yanggao, Shanxi.

Features: Yanggaojing apricot preserved fruits are refined from local apricot fruits. The flesh is orange-yellow, thick, loose in texture, juicy, sweet and sour, and fragrant. The preserved apricot slices are neat and plump, the meat is delicate and soft, consistent in size, no trauma, no sugar crystals, non-sticky, and consistent in color. It is known as "China's precious snack food" in Japan.

Ingredients: Contains a variety of mineral elements, including phosphorus, calcium, zinc, iron, manganese, copper, magnesium, etc.

Astragalus and mutton

Origin: Shanxi, China.

Cause: Simmered with Baizi mutton and astragalus.

History: Baizi mutton is a famous specialty of Zhongyang County, Shanxi Province. It is famous for its freshness, fragrance and no fishy smell. The locals call it "native ginseng". Zhongyang County is located at the western foot of Luliang Mountain, where small cypress trees and ancient cypress forests grow all over the mountains and plains. The sheep raised here feed on cypress seeds and cypress leaves, so they are called "Baizi sheep". It also drinks from cave water and mountain springs, so the mutton has a unique flavor, fine texture and delicious taste. "Astragalus Baizi Lamb" cooked with Baizi sheep and astragalus is very popular among people.

Features: Crispy meat, rich and juicy juice, fragrant and delicious.

Technique: Wash an appropriate amount of Baizi mutton, cut into walnut pieces, put it into a boiling water pot and take it out. Put it into a sand bowl, add astragalus root, green onion segments, ginger slices, star anise, refined salt, and Shaoxing wine. Bring to a boil over high heat, then simmer over low heat until the meat is crispy, then add lotus root slices and simmer until the meat is crispy. When it is rotten and the juice becomes thick, it is ready. When eating, remove astragalus, green onion and ginger.

Shanxi Oily Pork

Origin: Shanxi, China.

Cause: Fried and fried pork tenderloin slices with fungus and other ingredients.

History: It is said that this dish originated in the Ming Dynasty.

It was originally a famous dish in the government, but later spread to the people in Taiyuan, and then gradually spread to other areas of Shanxi. "Guoyourou" can be found in Jiangsu, Shanghai and Zhejiang. Shanxi Guoyourou is unique in the selection of ingredients and production, and has strong local Shanxi characteristics.

Features: golden color, crispy and tender taste.

Technique: Cut the meat into large slices 0.2 cm thick with a slant-top knife, stir into a paste with egg yolk and flour, and mix well with the meat slices. Heat the wok and add oil. When it is cooked, put the meat slices into the pot and use chopsticks to break them up so that they do not stick to each other. When the meat slices are heated and spread and the color turns light yellow, take them out. Leave hot oil in the wok, add green onion slices cut into horseshoe shapes, minced ginger, and garlic slices and stir-fry until fragrant, then add blanched bamboo shoot slices, fungus, spinach and meat slices, add vinegar, soy sauce, Shaoxing wine, and stir-fry for a few times Down. Thicken the gravy with wet starch, stir-fry a few times, pour in lard, take it out of the pan and serve.

Pot-roasted whole chicken

Origin: Shanxi, China

Cause: Made from fattened chicken, added with a variety of seasonings, steamed and fried.

History: It is said that this dish originated in the Qing Dynasty. The Shandong restaurant in Taiyuan has modified the "pot-roasted whole duck" based on the cooking methods of Henan steamed duck and Beijing roast duck.

Features: Crispy skin and crispy meat, fresh and delicious.

Craftsmanship : Clean the white-striped fat duck, blanch it briefly in a pot of boiling water, remove the blood foam, put it in a container, add green onions, ginger slices, star anise, cumin, pepper, soy sauce, and refined salt, steam until crispy, and drain. After drying the water, beat the egg whites, add an appropriate amount of flour and water to make a paste, add a little sugar and mix well, apply it on the duck, then fry it in hot oil until golden in color and the skin is crispy. Take it out and cut the duck with a knife. Flatten and serve on a plate, add salt and pepper and serve.

Roasted Chestnuts and Green Onions

Origin: Shanxi, China

Cause: Stir-fried pork shreds with Bagong Green Onions. Chestnuts, etc., made by burning.

History: Bagong green onions are a famous specialty of Shanxi. They are produced in Bagong Township, Jincheng City. They are more than 1 meter long, with white flesh and a thick heart. It is fragrant and spicy. It is said that the Eight-Power Allied Forces invaded Beijing and the Empress Dowager Cixi had eaten this dish when she passed through Zezhou, Shanxi Province.

Features: Strong fragrance. , the chestnut meat is delicate, fresh and smooth.

Technique: Peel the green onions, remove the roots and tips, cut into 4 pieces, put them into a pot of boiling water, drain them, and fry them in oil. Take it out when golden brown, put it into boiling water for a while, put it into a bowl and cut it into thin strips. Heat the wok, add oil, stir-fry the shredded pork with shredded green onions and garlic slices. , add soy sauce, scallions, and refined salt, stir-fry for a few times, add seasonings, stir-fry and remove from the pot. Cut the chestnuts into slices and place them around the steaming bowl. Put the fried shredded pork in the middle of the bowl and put neat green onions on top. Section, add dried shrimps and sugar, cook for 15 minutes, then put the cooked green onions into the steaming bowl, add broth and serve.

***: It is a summer snack in Wuxiang. It is made from buckwheat noodles. It is rich in nutrients, sweet and mild in nature, and has the function of clearing away heat and detoxifying. According to "Compendium of Materia Medica", it "reduces qi and widens the intestines, removes stagnation, relieves heat, swelling, wind and pain, and removes white turbidity and leucorrhea." Spleen accumulation and diarrhea. "It is characterized by bright brown color, refreshing and not greasy, and it can relieve internal heat and satisfy hunger. Therefore, it has become one of the most popular and common foods among the people.

Scar cake: It is found in central Shanxi, southern Shanxi and other places. There is an old custom. When a child is full moon, grandma or relatives and friends always bring a package of crispy "scar cakes" to congratulate them. This kind of crispy and fragrant cakes, also called stone cakes, is made with oil and flour. The thinned dough cake is placed on the heated stones in the oven and cooked over a slow fire to form uneven scars, hence the name Fanzhi Scar Cake.

Bowl holder: also known as. *** is another Shanxi snack. It is divided into white noodle bowls and buckwheat noodle bowls. It is cut into strips with a knife and seasoned with garlic vinegar. It can be eaten cold or fried in oil in northern Shanxi. On the streets of De, Hequ, Pianguan and Daixian, you can see stalls selling bowls everywhere. In Pingyao, Yuci and Taiyuan, white flour bowls are mostly fried, commonly known as "fried noodles".

River fishing for buckwheat noodles: Mix warm water with quicklime water, put it on the river fishing bed and put it into a pot of boiling water, add it into the salt and vinegar soup, pour it with mutton sauce, and add some mature vinegar. The aroma is very unique.

Tofu brain; also called old tofu, it is made with sugar. After it is boiled, add wet starch and gravy, add soaked vermicelli in oil, add an appropriate amount of tofu brain, and season with green onion, salt and pepper.

Its color is golden red and translucent, and its texture is slightly thick. Ladle it into a bowl, add dried sea rice, kelp shreds, chive powder, pepper, drizzle some sesame oil, and soak it in pancake buns. It is a favorite breakfast of Shanxi people. What are the flavor snacks in Tonghua?

There is a newly opened farm-style restaurant near Xinhua Bridge, called "Erlaoguai (?)", which tastes good

2. Malatang - City Experiment There is a climbing house behind the elementary school wall, with Malatang + Spicy Cold Noodles. I have promoted it N times today. I should give it for free next time I go there

3. Kebab - **** nearby The food factory's skewers are very famous. Walk up the Guishan Garden Slope from Zhongxing. There is a skewers shop on the right side of the slope, which is also delicious

4. Liangpi - There is a Liangpi shop near **** Elementary School. , can sell 500-800 bowls every day

5. The small military skewers shop in front of Qianjin Primary School (direction 206), grilled chicken feet.

The Guagua Xiangskew shop next to the Garden Square, Grilled ribs. A small kebab shop in the backyard of the old fire brigade, grilled crispy bones.

An old food factory kebab shop on Junsao Street, grilled kidneys.

6. Jinhan BBQ outside the Experimental Primary School , all the pickled cabbage pots I have tried are good

7. 9. Xiaojin Dog Meat City, branch 1234. The most popular place for dog meat is the dog meat restaurant on the street in the backyard of ****, which is full every day.

10. There is a restaurant called Huayuan Restaurant in the Huayuan Community. The fiery kohlrabi there is super classic, and there is also an eggplant grilled on a teppanyaki, which is also delicious

11 The back door of the market next to Taipei The egg pancakes made by the old lady are very delicious. I have been there since I was in elementary school for about seven or eight years.

There is a tofu pancake in Zhongmen Alley of the market that is delicious, but the meat at their shop is delicious. The steamed buns are not as good as before

The sweet and sour steamed buns at the entrance of No. 13 Middle School

Xiaofu’s fried rice at the foot of No.1 Middle School

And the Uishun steamed buns opposite the military separation trough The shops are full of snacks, the quality is not high, but the taste is good.

12. There is a hot pot shop in the entrance to the west of the city hospital. The proprietress yells loudly and loudly all day long, and is very vulgar. Customers go there You can't make it to order according to your own

taste, you can only eat what they cook. The service is extremely bad, and the hotpot and dishes don't taste good. . . . . .

However, I don’t know why there are always customers there. I guess it may be that the masochists in Tonghua City are concentrated there. If there is any friend in the bar who has masochistic tendencies, you can try it~~~~

13. **** There is a jelly shop near the elementary school, and its name is "Authentic Fried Noodle Shop", the delicious jelly is not available all year round, it has something to do with the weather.

Their fried sausage used to be delicious, but now the sausage is not good, so The taste is much worse.

14. The Chuancheng restaurant next to him is also a time-honored restaurant (originally called **** BBQ). The roasted pig heart tube made by the lady with the eyes is the most delicious, and the others

< p> Average;

15. In fact, the Chuan Zhong Wang’s skewers are not without merit. His sizzling squid is quite good. Now it seems to be a new station, and Guangming Road is full of fragrance downstairs

There is one more thing left.

16. The electric BBQ skewers at Ji Mao Lao Li Chuan Shop are indeed good, but the cold noodles are also quite good, but you can’t always find a location, so you have no choice but to go to the one next to it. The taste

< p> It's a lot worse.

There is a cross-bridge rice noodle shop in the alley opposite Boli Supermarket on Jiangdong Pedestrian Street. What are the local snacks in Nanchang?

Nanchang snacks include

Mixed noodles, Shengjin Pagoda Laowu crock soup, Huangshanghuang duck feet, Laomin snails, Wanshou Palace paste soup, white sugar cake, fried clams Shells and so on.

Hope this solves your problem.