The first of the four snacks - Nanjing Confucius Temple Snacks
Nanjing Confucius Temple Snack Group is located on the bank of the prosperous Qinhuai River. The snack vendors here sell deep-fried dried tofu, tofu curd, five-spice braised dried dried tofu, five-spice tea eggs, turtle seeds, crispy sesame cakes, xiaolongbao dumplings, thousand-layer oil cakes, various soup noodles with various toppings, etc., all at low prices and good quality. , especially the colorful snacks that come with matching baskets are most popular among consumers.
Representatives include steamed buns, ramen, pizza, scallion pancakes, tofu dumplings, soup noodle dumplings, vegetable buns, butter sesame cakes, sweet bean paste buns, shredded chicken noodles, spring rolls, sesame cakes, beef soup, and steamed buns. Dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, braised dried noodles, braised tea eggs, sugar porridge lotus root, etc.
The second of the four snacks - Suzhou Xuanmiaoguan snacks
Suzhou Xuanmiaoguan snacks have a long history and rich and diverse snack culture. Xuanmiaoguan Snack Group is located on Guanqian Street in downtown Suzhou. It integrates Suzhou dim sum and snacks in one store. The famous ones include Wufangzhai’s five-spice pork ribs, Shengmeizhai’s chicken and duck blood soup, Xiaoyoutian’s lotus root starch dumplings, and fried crisps. Bean sugar porridge, etc., in addition to Qianzhang steamed buns, various Soviet-style noodles from Guanzhenxing Noodle House, vegetarian vegetable steamed buns, etc.; in addition, there are also varieties for people to eat after tea and wine: salted cauliflower, pickled huangtou, go Oil-steamed fruit jade, oil-steamed soybeans, soy sauce snails, oil-steamed stinky tofu, oil-steamed rice cakes, baked potatoes, oil-steamed rice dumplings, etc. are all cheap, high-quality snacks with a strong Jiangnan flavor.
Representatives include (1) plum blossom cake/begonia cake; (2) glutinous rice balls; (3) shredded radish cakes; (4) triangular buns; (5) shrimp roe fish; (6) rose melon seeds; (7) Lu Changxing Xianggu noodles; (8) Zhu Hongxing stuffed pork noodles; (9) Songhelou braised duck noodles; (10) Danzi sugar porridge, eight-treasure porridge; (11) Honey-glazed dried tofu; (12) Pine nut rice dumpling candy ; (13) Book mutton; (14) Huang Tianyuan cake dumplings, lard salty cake; (15) Zhenyuan fried dumplings, Yaba fried dumplings, Shantang Huang Tianyuan fried dumplings; (16) Yichangfu steamed buns, Nanyuan steamed buns; (17) Luyang wontons, Luyang crab roe xiaolongbao; (18) Date paste sesame cakes; (19) Jasmine tea, Biluochun tea; (20) Osmanthus fermented rice; (21) Luyaojian sauce meat (the only time-honored brand in the Shi and Kangxi years) (with "Lu Mao Jian" as the registered trademark); (22) Yipin Xiang Braised Vegetables.
"Suzhou Snacks"
Suzhou snacks are rich in variety and taste sweet, soft and glutinous. Pan-fried steamed buns with yellow crab shells and a tiger claw twisted into a stick. Thousand layer cake, egg stone coating, flatbread, deep-fried dough sticks and tofu paste. Scallion pancakes rolled with scallion oil are economical and affordable.
Mushroom and vegetable buns, bean paste buns, and steamed steamed buns with meat. I went to Liuyilou to buy yeast. Be careful when you put a little bit in the oil. Tea eggs, cooked lotus root, large and small wontons and soup dumplings. Tall steamed buns with gingerbread, cheap price and full belly.
Sesame paste, sugared taro and white sugar dumplings. Chicken and duck blood soup, tofu pudding, spring rolls, siomai and eight-treasure rice. The glutinous rice is filled with fillings and you can choose from various toppings. The pot stickers and dumplings are fragrant, and the sweet-scented osmanthus and lotus root colorful crabapple cakes are delicious.
Stinky tofu and dried rice balls, shredded radish cake triangular buns. Honey cake, square cake, tiaotou cake, lard rice cake, sugar rice cake. Rice dumplings, sesame dumplings, rice dumplings, double stuffed dumplings and pumpkin dumplings. The fermented glutinous rice in the wine garden is sweet, and the Dingsheng cake is plum blossom cake.
Tuk-Tuk-Tuk-Tuk sells sugar porridge, so don’t think about running away while eating. Red bean rice dumplings are nutritious, and meat rice dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar-fried chestnuts and osmanthus fragrant. Date paste sesame cake is a specialty, and marinated dried beans are famous.
The third of the four snacks-Shanghai City God’s Temple snacks
City God’s Temple snacks are an important part of Shanghai’s snacks. It was formed in the late Qing Dynasty and the early Republic of China and is located in the commercial center of Shanghai's old city. Its famous snacks include Nanxiang Xiaolong from Nanxiang Steamed Bread Shop, Baiguo Wine Rice Balls, Eight-Treasure Rice, and Sweet Rice Rice from Manyuanchun, heavy oil shortcakes from Hubin Dim Sum Shop, jujube paste shortcakes and Sansi Eyebrow Shortcakes from Green Wave Restaurant. In addition, there are many special snacks such as: fried steamed buns, Nanxiang steamed buns, three-fresh wontons, seafood wontons, crab shell yellow, gluten louvers, fermented snails and braised squid, etc. The most popular items among consumers are: soup dumplings, louvers, and noodles. These are the "three main items" that people love the most.
The fourth of the four snacks - Changsha Fire Palace Snacks
Changsha Huogong Snack Group was founded in 1747 and rebuilt in 1941. It concentrates local snacks from all over Hunan in the city and has a strong flavor. Local flavor, its specialty snacks include Jiang Erdie's stinky tofu, Zhang Guisheng's steamed dumplings, Li Ziquan's fairy bowl rice, Hu Guiying's pig blood, Deng Chunxiang's braised hoof flowers, Luosan's rice noodles, triangular tofu, steamed horn dumplings, etc. , offering more than 300 varieties.
At present, Fire Palace Snacks develops new products and forms a series on the basis of inheriting the tradition.
The main varieties include glutinous rice dumplings, sesame seeds, Liuyang fennel cake, Liuyang tempeh, Xiangbin spring rolls, etc. [Edit this paragraph] Beijing snacks Beijing snacks are a Beijing specialty that Beijingers talk about. Apart from cultural buildings such as the Forbidden City and the Summer Palace, Beijing snacks are probably the most attractive. Some Beijing snacks that continue to this day have a history of nearly a thousand years. Since Beijing, as the capital, has successively had rulers of different ethnic groups, Beijing snacks incorporate the characteristics of Han, Hui, and Manchu ethnic groups as well as the inherited palace flavor. In terms of snack cooking methods, it is even more complete, including frying, frying, roasting, and shabu-shabu. Shu Yi summed up Beijing snacks in four words: “The meaning of snacks”.
Beijing snacks can be referred to: pea yellow, bean juice, burnt rings, fried belly, donkey rolling, ai wowo, fried liver, fried enema, white water sheep head, tea soup, it is like honey, Saqima, dry pot duck Tou... In the past, those who dealt in snacks were basically passed down from a single family, each with its own unique flavor. The name of the snack was also a way of naming the food with a surname, such as Baodu Feng, Sheep Head Horse, Rice Cake Yang, Cheese Wei, etc. However, after the founding of the People's Republic of China, these individual craftsmen could not survive in the socialist environment, and basically died out due to public-private partnerships or mergers. Currently, those operating snacks with more orthodox flavors are Nanlaishun, Huguosi, Beihai Fangshan, and Niujie Halal Snack Supermarket.
Reference books about Beijing snacks: "Miscellaneous Songs of Yandu Snack Foods", "Miscellaneous Songs of Food in the Old Capital" [Edit this paragraph] "Maocai", a Chengdu snack, is a specialty of Chengdu. If you If you think this is just a dish, you are totally wrong. This is just a way of doing it. The dishes made in this way are called "maocai". The word "risk" here is a verb. Prepare a pot of spicy and fragrant soup, and put the vegetables in a bamboo spoon, usually one spoon is one portion. Cook it in the pot, then transfer it to a bowl, and add a ladle of soup. There is no limit to the raw materials of maocai, which is similar to chuanchuanxiang. Anything can be maocai and served on the table. There are meat and vegetables, but it is said that Maocai is too hot and should not be eaten regularly. The difference between Maocai and Chuanchuanxiang is probably that you can drink the soup from Maocai, but no one would dare to scoop the bottom of the pot into Chuanchuanxiang’s mouth with a spoon.
In farmers’ markets, beside residential areas, and in street shops, we often see such scenes: a large soup pot is placed on a briquette stove, and the soup inside is bubbling. In the heat, several long bamboo baskets filled with vegetables and with large pointed mouths were immersed in the pot. A strong fragrance spread in the wind, attracting passers-by to stop. Someone pointed at the baskets of vegetables on the vegetable rack with their fingers, and the stall owner put the corresponding vegetables into the bamboo baskets. When they could no longer be loaded, he put the bamboo baskets into the boiling soup pot to soak them, while lifting them from time to time. Hold the bamboo basket and lift and put it in the soup until the vegetables are "rising" cooked, then lift the bamboo basket and pour the vegetables and some soup into a bowl or a plastic bag, allowing the diners to eat on the spot or take them back. Go home and enjoy. This is talking about Maocai, the most common market delicacy in Western Sichuan.
Perhaps you are confused by the word "mao", which is actually boiling (or soaking) raw and cooked ingredients in boiling soup. For example, Sichuan specialty foods such as rice rolls and roast duck are made by putting meat and vegetable ingredients into boiling soup and then eating them while they are hot.
Maocai, a unique snack in the western Sichuan Plain, has won the love of the masses with its unique taste and affordable price. Maocai is cheap, spicy and fragrant. It not only satisfies cravings but also serves as a meal. Guests can not only order whatever they like, but also add condiments according to their own taste after the dishes are ready. [Edit this paragraph] Handan's famous historical food is imperial bone crispy fish. It originated from the Zhao family in Handan and was called Zhaojia crispy fish. It was introduced to the palace from the people during the Wei and Jin Dynasties. After the Five Dynasties and Ten Kingdoms, Zhou general Zhao Kuangyin (from Hebei) conquered the south. I occasionally tasted it during the Northern War. When I sent Jingniang away from her thousands of miles away, the Zhao family's crispy fish left her with her last beautiful memory. The fish that keeps its "fish shape intact" is listed as a royal delicacy. From then on, Zhao's bone-crusted fish was honored as "imperial bone-crusted fish".
The production of the authentic imperial bone crispy fish is very particular. "Ingredients and cooking techniques", "Cizhou kiln specialty casserole" and "ancestral secret core ingredients" are indispensable. The three complement each other to make it. Fish is no longer just "fresh", but "fragrant", not just "delicious", but "food tonic". It is also nutritious and can make people linger after eating it regularly. Since the descendants of Imperial Bone Crispy Fish encountered a mutiny in the Republic of China, this historical delicacy was forgotten by many people.
[Edit this paragraph] Kaifeng Specialty Snacks First Floor Steamed Buns
This is Kaifeng’s famous First Floor Steamed Buns from ancient times. It is characterized by its thin skin and fresh fillings. It is a soup dumpling. The skin is not steamed from fermented flour, just like dumpling skin, but it is smooth and the filling is fresh and delicate. Paired with mature vinegar, the taste is more unique.
Ma Yuxing's "Tongzi Chicken"
Tongzi Chicken is a famous specialty dish of Kaifeng. It uses local high-quality Jun hens and is simmered in century-old soup. Golden in color, fat but not greasy, fresh and crispy. "Ma Yuxing" is a famous old traditional food store in Kaifeng. Its full name is "Halal Ma Yuxing Chicken and Duck Store". It was first opened by Ma Yongling in the third year of Tongzhi in the Qing Dynasty (1864) on the southeast side of the Drum Tower. Bucket chicken is one of the main varieties he sells.
The "Ma Yuxing" bucket chicken is round and perfect in shape, goose yellow in color, oily and shiny, fat but not greasy, salty, tender and crispy, with a hint of lotus fragrance. It has become a must-have famous dish at Kaifeng cocktail banquets. Roasted chicken was called "睝鸡" in the Northern Song Dynasty. 熝 means simmering and roasting. During the Northern Song Dynasty, there were many famous restaurants selling chicken in Tokyo (Kaifeng), competing with each other, and their production techniques were extremely high.
Three fresh lotus cakes
Three fresh lotus cakes, shaped like a lotus flower in bud, are fragrant, crisp and delicious. They are a famous traditional pastry in Kaifeng. Three fresh lotus cakes are made of refined flour, white sugar, eggs, lard, and flour in proportions to make dough; date paste, hawthorn cake, honey, and essence are made into fillings, and the dough is stuffed into high piles and round shapes. Finally, lightly prick the egg three times with a knife to expose the filling, then peel the egg and bake it in the oven. The refined and processed three-fresh lotus cake has an elegant and realistic color tone and a vivid image. Eating it makes people feel relaxed and happy, and they feel like they have swallowed the fairy fruit.
Five-spice rabbit meat
When it comes to Kaifeng’s spiced rabbit meat, many outsiders will praise it. Spiced rabbit meat, unique craftsmanship and well-braised. Generally, rabbits weighing more than 1.5 kilograms are used. First, open up the hare, peel off the internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, boil it in boiling water, wash it, and put it in a pot in layers. When placing, leave a round hole in the middle, then mix the peppercorns, anise, cumin, amomum villosum, apple, cardamom, cloves, rock sugar, flour sauce, white sugar and other auxiliary ingredients in proportion, put them into the round hole and mix in the old soup. , cook over high fire for one hour, then cook over slow fire for another hour, take it out after cooling and serve. The finished product has a fragrant aroma, no grassy smell, and a salty, crispy and long-lasting taste.
Kaifeng Tao Si Bao
Tao Si Bao is a traditional dish in Kaifeng, which can be called "a unique dish in Henan cuisine". "Taiwan Four Treasures" definitely combines the strong, fragrant, fresh and wild flavors of chicken, duck, pigeon and quail into one. The four whole birds are layered with each other, and each one is complete without a single bone. Whenever a few dishes are served at a banquet, this dish is served in a blue and white fine porcelain soup basin. What is displayed in front of the diners is the whole duck, which is complete and floating in the soup. It has a bright color and a mellow aroma. After eating the first layer of delicious duck, a fragrant whole chicken came into view; after eating the chicken, a delicious whole pigeon appeared in front of him, and finally a complete body and belly was revealed in the pigeon's belly. Quail stuffed with diced sea cucumber, shredded shiitake mushrooms and magnolia slices. One dish has a variety of flavors, neither fat nor greasy, refreshing and delicious, with a long aftertaste. The set of four treasures belongs to the Yamen sect, which is exquisitely made and very particular about the color, fragrance and shape. It is labor-intensive and time-consuming to make. The technique is not good enough, nor can the heat be controlled well. The most complicated part is deboning, which requires full concentration, just like artistic sculpture. Use the neck opening to pick out the bones one by one, keeping their original shape. Although the skin in some places is as thin as paper, it still has to be filled with water without leaking. After deboning, the four birds' bodies are wrapped around the body and the legs are wrapped around the legs to form one whole body. Tao Si Bao was created by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once served the "Imperial Dinner" for the Empress Dowager Cixi. There are more than 300 kinds of famous dishes in the Chen family, and the "Four Treasures" is one of its pearls. Currently, the three brothers Chen Jinghe have inherited the ancestral business and carried forward this dish.
Baked Carp Noodles
"Kaifeng Baked Fish Noodles" is one of Kaifeng's traditional delicacies and has a long-standing reputation. Baked noodles are also called dragon whiskers noodles. According to "Ru Meng Lu", during the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "Dragon Heads Up", and "dinner guests ate dragon beard noodles and gave them as a festival gift". At that time, "Dragon Beard Noodles" were made. Just boil it with water and then change the baking method. Therefore it is called "baked noodles".
Baked Carp Noodles is a traditional and famous dish in Kaifeng. It is prepared from two famous dishes: "Sweet and Sour Fish" and "Baked Longxu Noodles". Legend has it that Empress Dowager Cixi of the Qing Dynasty stayed in Kaifeng when she was on the run. A famous chef in Kaifeng Prefecture offered "sweet and sour braised fish" and "baked noodles".
After Cixi saw this, she said on a whim that the carp was lying quietly on the plate, probably asleep, and it should be covered with a quilt to prevent it from catching cold. Then he took up his chopsticks and covered the fish body with "baked noodles", and "baked carp noodles" became a delicacy from then on. It is characterized by jujube red color, soft and delicious flavor; the baked noodles are as thin as hair, fluffy and crispy.
The carp baked noodles are carefully selected and carefully made. It is made from carp (weighing about one kilogram) produced in the Yellow River from Heigangkou in Kaifeng to the east end of Lankao. This kind of fish has a pure flavor, is delicious and tender. After preliminary processing, the carp is folded into a corrugated pattern on both sides, and then deep-fried in a hot oil pan; then add sugar, vinegar, ginger juice, and chopped green onion.
Chrysanthemum hot pot
Chrysanthemum hot pot became popular in the palace of the late Qing Dynasty and was introduced to Kaifeng with a history of nearly a hundred years. Since the city flower of Kaifeng is chrysanthemum, the source of raw materials is unique. It is mainly based on fresh fish (divided into "four fish" and "eight fish"). Add chicken soup to the hot pot and bring to a boil. Wash the white chrysanthemum petals, tear them into shreds and sprinkle them into the soup. After the fragrance of chrysanthemums has penetrated into the soup, put the raw meat slices, raw chicken slices, etc. into the pot and cook them, then dip them in the sauce and eat them. The taste is fragrant and unique, and it is regarded as the best in hot pot families.
Dajing dates
Dajing dates are a traditional specialty of Kaifeng cakes and are well-known. Dajing jujube was called "polygonum flower" in ancient times. It is made from high-quality glutinous rice, powdered sugar, caramel sugar, vegetable oil, etc., through several processes of dough making, frying, pulping, and mixing with powdered sugar. The finished product is cylindrical, golden yellow, with white sugar on the outside, plump in appearance, moderately expanded, and a mesh-like internal structure with no holes or hard core. It is crispy, fragrant and delicious, melts in your mouth and rich in nutrients. It is a delicious pastry suitable for all ages.
Stewed Noodles
Use good lamb bone soup with wolfberry, adenophora and many medicinal herbs!
Sesame Wings
When you go to Kaifeng, you have to eat authentic Henan cuisine - this is Kaifeng Prefecture for thousands of years! The ingredients used in Henan cuisine are generally home-cooked, and the best part is the seasoning and heat. Sesame wings are actually marinated chicken wings wrapped in egg sauce, dipped in sesame seeds, and fried in oil. The fried egg sauce looks like cicada wings. Such beautiful and delicious dishes are rare in Henan cuisine.
Sweet potato puree
Everyone who has eaten Qixian sweet potato puree will praise the uniqueness of Qixian people. The main raw material of the famous sweet potato puree is our common sweet potato, which is also called "white potato", "sweet potato" and "sweet potato" in some places. Its production method is very particular. You need to boil the sweet potatoes first, peel off the outer skin, remove the inner silk, wrap it with a clean white cloth, roll it into a puree, then pour the white sugar into the pot to turn into syrup, add sesame oil and sweet potatoes. , stir continuously until it becomes a persimmon red mud shape. After putting it on the plate, add hawthorn dices, rose slices, green and red silk, and osmanthus sugar in layers and serve. This dish is sweet, refreshing and appetizing, bright in color and rich in nutrients.
Peanut Cake
Kaifeng is rich in peanuts, and the peanut cake made with peanuts as raw materials has unique local characteristics and has long been famous. This product uses selected peanut kernels as the main ingredient, supplemented by white sugar, maltose, etc. It is made through the processes of boiling sugar, rolling sugar, filling with peanut dough, and cutting into shapes. The finished product is flaky, multi-layered, with a fine network and strong looseness; it tastes crispy, sweet and sharp, and melts in the mouth, making it popular among the masses. [Edit this paragraph] Taiwan's top snack Taiwanese Pearl Milk Tea
Pearl milk tea uses black tea and green tea as the basic raw materials, and then adds a variety of honey juices with different flavors and seasoned with round grains called "pearls" There are two different ways to eat it, hot and cold. It is not only very thirst-quenching, but also tastes very delicious. It is a very convenient and trendy drink. Pearl tea is not only particular about taste, but also about color and feel, which can best attract young consumers. They all use a variety of colors of materials and mix them to produce different visual effects. In addition, another feature of pearl milk tea is that it sucks up the pearls inside through a large straw and consumes it. One bite gives people a "QQ" feeling.
Taiwanese Oyster Omelette
Its earliest name is "Jianshichai". It is a traditional snack known to the older generation in the Anping area of ??Tainan. It is made by adding water. A pancake made of sweet potato starch wrapped in oysters, pork, mushrooms and other miscellaneous ingredients.
Taiwanese oyster omelet recipe tips: In addition to fresh oysters, sweet potato starch is also another important key to making oyster omelet delicious. There are many types of sweet potato flour, but only pure sweet potato flour can produce a rich and fragrant paste.
After thickening the slurry with water in an appropriate proportion, and adding leeks, the finished product will have a sticky and chewy texture, and the pure sweet potato starch can also skillfully enhance the umami flavor of the plump oysters, making it the most perfect combination.
The selection of eggs is also a matter of knowledge. Stores that value fragrance will use dark yellow native eggs, paired with prickly pear in winter and Chinese cabbage in summer, and fry them with lard that can enhance the flavor. Oyster omelet, topped with sauce made from miso, tomato sauce, chili, soy sauce, etc.
With the combination of the above-mentioned various high-quality ingredients, oyster omelette, which was originally a delicacy of the poor, has become exquisite and delicious, with a colorful taste of sweet, salty, spicy, and delicious. It’s all very memorable.
Taiwanese Grilled Corn
Corn, also known as corn, or "fanmai" in Taiwanese, is a very common food crop all over the world. Whether you use it to steam, boil, stir-fry or even make a salad, it is always delicious. When I was a child, I would hear the sound of vendors shouting "Shaobinmai" at night markets or even after school, which attracted many people to try it and enjoy the charming taste of Shaobanmai. First, put the raw corn with leaves into a special vat, cover it with a small heated black stone, add water and simmer the corn to lock in the sweetness. After dozens of minutes, the corn will be simmered.
Finally, remove the leaves covering the corn, put the corn in a specially customized oven, use charcoal instead of gas, bake it for 3 to 5 minutes, and then brush it with the specially formulated sauce. It is roasted pearl corn that is full of aroma, corn flavor and chewy texture.
[Edit this paragraph] Introduction to snacks from various places in Beijing: Jiaohuan, honey twist, pea yellow, ai wowo, stir-fried liver and fried belly, bean juice, donkey rolling, candied haws on sugar haws
Shanghai: crab shell yellow, Nanxiang Xiaolong steamed bun, Small Shaoxing chicken porridge, tiger claws, white-chopped three-yellow chicken, drunken mud snails, drunken shrimps and drunken crabs, soup dumplings, Qiaojiazha
Tianjin: hot pot vegetables, pulp, old tofu, Pancakes and fruits, noodle tea, tea soup, old-fashioned traditional sesame sesame cakes, rolled rings, tiger beans, sugar dumplings, dried Yangcun cakes, Goubuli steamed buns, Er'eryan fried cakes, boiled small fish with pastry paste, Bangchui fruit, Guifa Xiangda Twist twists, spiced donkey meat, roast duck, cut cakes, water chestnut soup, siu mai, stir-fried chestnuts with sugar, sugar sticky seeds, radish candy, fried belly, braised noodles, mutton soup, Tianjin steamed buns (Er Gu, Chen Fazi, Zhang Ji, Si (e.g., etc.), sauced sheep and scorpion, bean root candy, sugar melon, big pear cake, Guishunzhai pastry,
Chongqing: hot pot, hot and sour noodles, Maoxuewang, boiled fish, twice-cooked pork, Pickled fish, spicy chicken, spring water chicken, boiled meat slices, old duck soup, fish-flavored shredded pork, pickled pepper sausage, steamed pork with rice flour, roasted white noodles, small noodles, spicy hotpot, chuanchuanxiang, rabbit head
Taiyuan: Castanopsis, shaved noodles, pulled slices
Xi'an: beef and mutton steamed buns and meat buns, Qianzhou pot helmets
Lanzhou: hand-pulled noodles, oil pot helmets
Xinjiang: grilled Mutton, grilled naan, pilaf
Shandong: fried buns, pancakes, fried, fried mountain beef, braised rabbit head, grits, Zhoucun sesame cakes, Shanxian sheep soup
< p>Jiangsu: Scallion oil fire, soup dumplings, Sanding steamed buns, crab roe shaomai, sugar porridge, shaomai, Huang Tianyuan cakes, Soviet-style candies, Soviet-style preserves, duck blood vermicelli soup, duck fat siomaiZhejiang: Butter cake, Double Ninth Festival chestnut cake, fresh meat dumplings, shrimp fried eel noodles, purple rice eight-treasure rice
Anhui: Laba porridge, Dajiujia, Huizhou cake, tofu skin rice
Fujian: oyster cakes, hand-caught noodles, five-spice tied hoof, tripod edge paste, Buddha jumping over the wall, five-spice rolls, braised noodles, sand tea noodles, light cakes, Hong Lai chicken feet, spring rolls
Taiwan: Du Xiao Yuedanzi noodles, eel noodles, golden claw rice noodles
Hainan: Jiandui, bamboo slip rice
Henan: jujube pot helmet, sugar caramel cake, egg bag, blood tea, chicken shreds Rolls, Miao Laotai Liangpi, Lamb Braised Noodles, Xinxiang Braised Lamb
Hubei: Three Fresh Bean Curds, Yunmeng Fried Fish Noodles, Hot Dry Noodles, Dongpo Cake
Hunan : New rice, brain rolls, rice noodles, eight-treasure turtle and mutton soup, fire palace stinky tofu
Guangdong: Magang chicken cake, preserved egg puff pastry, ice meat thousand-feuille pastry, double skin milk, Chencun powder , pheasant rolls, Junan fried fish cakes, Longjiang fried dumplings, Zhaoqing steamed rice dumplings, Cantonese moon cakes, crispy lotus paste buns, pink fruit, thin-skinned shrimp dumplings and porridge, jade rabbit dumplings, dry steamed crab roe shaomai, etc.< /p>
Guangxi: Big meat brown rice noodles, Guilin horsemeat rice noodles, fried mealworms
Sichuan: Egg baked cakes, glass shaomai, Dandan noodles, chicken shredded cold noodles, Yibin burning noodles, Dengying beef , steamed beef with steamed rice noodles, Bobo chicken, fat rice rolls, Sichuan cold noodles, northern Sichuan jelly, ice noodles
Guizhou: Changwang noodles, silk dolls, Yelang noodles with fish, lotus leaf glutinous rice cake
p>Yunnan: braised beef, roasted bait cubes, cross-bridge rice noodles, steam pot chicken
Macau: egg rolls, phoenix rolls, egg rolls, peanut candy, halva, Macau almond cake, Lard cake, sweet wife cake, salty husband cake, walnut cake, chicken cake, cow ear cake, salty cut cake
Chaoshan (Chaozhou, Shantou, Jieyang, Shanwei): fried spring cake, duck mother nian , snack rice, salty fruits, rice-free crackers, rat shell barley, mung bean cakes, fruit stick rolls, cakes, beef sticks, beef offal, crispy dumplings, lamb roasted taro, lamb roasted sweet potato, rice rolls, sweet potato taro, rice rolls Taro, fruit stick soup, fried oysters, chive fruit, Teochew beef balls, taro cakes, fried dumplings, Teochew noodle soup, grass fruit, oil rope, Hu Rongquan pancakes, pig's trotters, juice, floating potatoes, sharp rice ball soup, Dried tofu, preserved vegetables, bean sticks, dried fried pulp, bean curd cake, bean cubes, braised food