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wholesale custom jewelry packaging Eat vegetables in 105 cities!
1. : Shabao
const The local artists in Hong Kong are crazy. When I go back, I hear Aaron leave and pack the hot pot ingredients. The most important one is the hot pot soup. How many shops have many soups, but no one knows soup materials and production methods. The spicy level of eating Sichuan hot pot is half the half of the hot pot. Different other hot pots, ducks, tofu, beef belly, beef, chicken indispensable substances. The price is generous, equivalent to 100 yuan to thousands of yuan.
Kaohsiung: The
is a specialty of Kaohsiung and is one of the shell shellfish. The first row of powder mixed with oysters, and then scrambled eggs wrapped oysters like Wastec.
. Tainan Tainan Specialty: Stir -fried catfish
. Seasoning products, salt, and nine kings, although the method of frying, the fish can still maintain deliciousness, but it also has a faint sweetness.
4: Bake
Bake includes roast goose, pigeon pigeons, suckling pigs, barbecued pork and some brine. Under normal circumstances, the first secret sauce is flooded for a period of time and then puts in the oven to roast goose, suckling pig crispy, fat, and sweet taste slightly with Cantonese favorite. Deep well -roasted goose, flower field milk pigeons are "old". During the Cantonese holiday, the burning god brought suckling pigs. Salt dishes with light saline, brine goose palms (wings), brine duck kidney. n
constility. Harbin: Tai Molly stewed live fish
const The scream on the roadside Harbin. Molly has a small village. The village opens a snack bar on the roadside to entertain road rest and dining passers -by. Carp stew tofu, and the wide powder strip and the Usuri River fish for a guy who eats hot old methods. Later, the practice of dishes like wild fire spread to the streets of the entire city. Harbin said: "If foreign friends do not like to eat western food and Northeast dishes, we eat Molly stewed live fish.
Dalian: Salted fish cakes enter the city from the local countryside. Now all small restaurants and hotels are eaten. Autumn fish, seawater fish stick fish and yellow flowers, salt the ginger and green onion, marinated the golden yellow color. Mixed bean noodles white noodles The cake is the hair of the aged bud valley noodles. On the boiler, the cake is stuck in the pot, you have to eat? Wait for it!
□ Meizhou Hakka tofu
const The Millennium ancient Meizhou City, customer, said: "Wearing the south to the Central Plains" is here, not only the culture of reading, but also formed its own food culture Hakka cuisine. , Pork, fish filling "brew", put onion, sesame oil, chicken soup stew, until the aroma overflows. Come to Meizhou Hakka and miss Michael dumplings to create so delicious. 8 Qiqihar: Killing pigs
const The Chinese Lunar New Year, a person killed pigs in the village, his waist and legs are good things, how to eat the rest of the fat? This is a feminist dish : The blood sausages made by home -pickled sauerkraut plus fat. You must be good at fattening, break the oil, the pot and sauerkraut, and the blood sausage stewed into the cut. Ginger, garlic and gruning, gurgling. Other pig kills spread to the city, and there is enough materials during the urban hotel adding.
is 9. . Zhanjiang's predecessor was the dietary habits and Maoming, Yangjiang, and Zhanjiang cuisine in the Gulf area. The farm chicken growing up in Yixian and Grassy Grass, slow growth or giving birth to the first nest of the hen. Such chicken has a strong quality fiber and easy to accumulate with nutrients. The skin of the gold entrance is rich in flavor, plus a small dish of sesame oil, the garlic drops suddenly, the "taste" is very
. Many delicious things: Potato rubbing Ganquan tofu long pancakes, the most tasted lamb soup. Lamb, lamb mixed with soup with ingredients, the method of raw materials is very simple. The temperature is 9 degrees Celsius, and it is not too cold in winter. There is a steaming mutton soup in my hand.
constantly n of 11. The benefits of functional functions, "Dragon meat in the sky, donkey meat on the ground" folk proverb. Guanzhong is rich in "Guanzhong donkey" in the country. During the Xianfeng period of the Qing Dynasty, because of Fengxiang's donkey meat, the ancient donkey meat was only raw and cooked. The donkey meat soup pot and meat were cooked, and the method of Sichuan cuisine and medicated diet was added. The meat was delicious.
. The hometown is famous, the chairman Mao's braised meat is well received. The authentic Mao family hotel is in Xiangxiang Tan Shaoshan Chong, the braised pork is selected from pork flowers. The five -layer flower pot meat is steamed in the pot with rock sugar octagonal cinnamon, and then the pulp is used for the ingredients, and then the practice is very complicated. The red -roasted meat of the well in the well is golden butter, fat but not greasy, and very fragrant and delicious.
13. Guangzhou: Laohuo Decoction
soup is a compulsory course for Guangzhou housewife. The soup that the native Guangzhou people do not like, whether at home or in the cracks and sales, do not exceed the purpose of the old fire soup that nourishes Guangzhou! In the summer, the pork ribs of the melon pot and lentils, the red beans drop the fire, and the winter pots ginseng chicken to get the cold.
If you just arrive in Guangzhou, the taxi driver will tell you: the water here is very hot! Acne on the face, eat soup and herbal tea ......
. Shunde: Chrysanthemum fish
. In the ancient bustling place of Shunde District, Foshan City, the work of the locals, I like to use local real estate carefully to cook, and taste the entire cooking of each other. The kitchen came out of Fengcheng. "The characteristics of Shunde cuisine are clear, fresh, refreshing, tender, slippery. The famous fried milk, eels outside the top bone, and chrysanthemum fish are also more representative. Village fish cake ......
"
15. Yanji: Hot Dog
const The Korean autonomous prefecture in Yanbian. Do not eat dog meat like countries in other regions. It is also popular to eat hot pot here. The hot dogs of the Korean people. The bottom of the special pot, stewed dog meat, dog hybrid dog ribs. Except for freshness is spicy. Yanji is too cold, but it also increases the nourishment of pepper dogs. Eat all year round and eat the best treatment in summer!
6. Changchun: Di San Fresh
const The folk has always been a day when it starts in summer. Talking about the three fresh and fresh fields of vegetables: amaranth, green cricket, broad bean (or garlic seedlings). When fried together, they eat fresh. Changchun, Di Sanxian has become a local specialty. Stir -fried potatoes, eggplant, and peppers together. But authentic Northeast cuisine.
. It can be named that whether it is the tall tree pickled sauerkraut in the northeast of the local cold wind northeast, it is cut into the thick wire of the match stick to help white leaf green and boiled for a long time. The local potato flour is easy to cook, and the yellow and white are bright, and the basic dishes are provoked with chopsticks. It's spring willow upside down. Boil meat and bones when the original soup slaughter, stir -fry pork, stewed pork sauerkraut powder, and the roof around the fragrant aroma!
8 Shenyang: The streets of Sichuan hot pot
The taste of heavy taste of Sichuan hot pot is not only thick and rough and the taste of Shenyang in the northeast is also thrown in other cities in other cities , Such as Shenyang Sichuan hot pot popular. Shenyang's temper. To say that spicy food is also a leading position in the Northeast region. In fact, the owner of the hot pot restaurant in Shenyang Sichuan feels in the right place. The enthusiasm of Shenyang people makes them take it as the second hometown here.
19. Hohhot: Mongolian barbecue
const The authentic flavor of the horse back nation is roasted. Wait, you have been in the Mongolian bag, drink tea, and enthusiastically input Hada in the hands! Wait, you will definitely think of "the cattle with the wind blowing the grass, the sheep surrounds the bonfire, and enjoy the breeze of the grassland to send the barbecue Hong Kong. N "On the horse, spicy satisfaction", Chongqing's famous dishes, but in the current popularity of capital, it is a mess. The dishes indirectly reflected in Beijing and northeast reappear. The process of boiled fish in Sichuan is very simple: Slice? Fresh fish, salted slightly, and in boiling water, the boiling time is very short. The real taste is good or bad. R n "
21. Jilin: Dog Soup
, all dog soup is the fresh meat of the day a day, old Tom. Make dog soup called Qing soup to eat dog meat, no matter whether dog meat stewed tofu dogs and cabbage, hot dogs, no matter what kind of dogs eat, a bowl of dog soup finally, this bowl of soup entrance, look back, I think there will be the aroma of this dog nose. Concentration of Hong Kong
"
Shenzhen: Chongqing hot pot ...... /> Shenzhen seems to be a city that is easy to land, what kind of diet can find a place, of course, of course, of course, of course It is the hottest hot pot now. It has launched a website called Shenzhen Yi's "hot pot". Chongqing Hot Pot, (Firegaba) Zi Hot Pot, Authentic Ancient Hot Pot, Chaotai Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou Hot Pot, Huizhou hot pot, Hot pot, Japanese -style hot pot, "Tanyu head" ... a good hot pot competition!
Chongqing hot pot, spicy, salty, hot and sour flavored soup hot pot, red soup hot pot and Hot pot. Various raw materials, meat and vegetables of elegant soup can be adapted to a wide range of scenes with unique style and unique style. Bone fish
const The yellow spicy duet eaten by Sichuan people. The southerners are called yellow bone fish. Zhuhai is a seafood city, with immigrants, no own food, and quiz. This is fashionable. This is fashionable. Yellow bone fish, produced in Hunan.
24, Xiamen: boiled fish
persistent appetite in recent years has always been very picky or even stubborn, Xiamen Sichuan recognition, For many people, the cities of the drama that comes down the dramatic drama indicate at least the increase in foreign dishes that caused the increase in large -scale landing in Xiamen. Only in 2000, the population of this town is only 600,000. The door was opened for nearly 30
But the taste of boiled live fish is really good. Simple materials and general public (grass carp), cooking
manufacturing method may not be exotic ( Boiled), but its wonderful combination is spicy and fresh to meet Xiamen
taste of long -lasting fish seafood, but it is also its traditional "sand tea complex" in Sichuan
Welcome to expand the general trend.
□ 25 Longyan: Drunk River Chicken
considered a typical Hakka cuisine, a few years ago in Fujian, Guangdong, in some some in some The city (such as Fuzhou, Xiamen, Chaozhou, etc.) is popular, but in Longyan, even if it is now Sichuan, Hunan has swept across the country, and the drunk Jiutian chicken can still be called booming. For the world's five chickens, it is said that it is three yellow (mouth, feet, hair) black (two wings, inner bottom) three forks (crown and two claws), but this dish is the most affirmative in the wine. It is the author's delicious, tender, and delicious flavor of the chicken.
26. Chengdu: Pickled Pepper Main Fish
是 是 是 是 是 是 是 是 是 是 是 是 是 是 是 是 是: Since the seafood traitor, from Sichuan, it seems that the iron box is the
due to the sea pepper (bullet pepper) in Sichuan, this dish choice, the color is bright red, the body is large meat and pepper, and it also needs its second one. Spring! Caicai red, white, clear, pleasant flower ball Intersection The taste of pickled peppers is all in the ink fish, and the sweet taste is a bit back.
27. Yibin: The yellow -spicy diced hot pot
, Ba Shihuang La Town. The sand corner is solid, this is Sichuan dialect, which means that it is not good. rn在宜宾黄提单的不是红烧或清蒸，吃四川，黄辣丁鱼火锅，肉质鲜嫩，无比。
28. Changsha: dry nest Skin snake
2000 flavor shrimp is enthusiastic in Changsha City. Every family restaurant has all stalls to make flavor shrimp. The trend occupies the upper hand. The taste of snake shrimp is different. The snakes of the same Hunan specialty sauce are cut into strips, big ingredients, fragrant leaves, green red pepper, green onion and ginger flavor stewed frying frying, and the taste. The juice is placed in the plate. The fat snake section is soaked in red and bright, the snake tightly is transparent oil, and the texture is bitten. The very flexible snake tongue gradually becomes aroma. The person sucks cold, but it cannot stop.
29. Haikou: Shawo Wenchang Chicken
Because production is called the first or four dishes in Wenchang City, Wenchang City, Hainan, it is named after Hainan, weighs about 1.5 kg. Methods reflect the tendering and delicious authentic of Wenchang chicken. At the same time, the rice cooked with chicken oil and chicken soup, commonly known as "glutinous rice chicken" Hainan's so -called "chicken rice", which includes the trend of Hainan Wenchang chicken casserole under the influence of chicken cooked chicken cooked in hot casserole.
r Sanya: Red curry pumpkin add duck
积, commonly known as "Fan Duck Variety Duck Hainan Overseas Chinese introduced China from abroad. Feeding small freshwater fish and shrimp or earthworms, cockroaches, about two months later, the duckling feathers are at the beginning, then the support of a small circle, and reduced its range of activities, and pinch into small groups to feed rice, rice oak trees, 20, 20, 20, 20, 20, 20, 20 The queen grows into ducks, duck meat is thick, skin crispy, and a thin layer of fat between the smooth meat, especially sweet red curry pumpkin, more lively and fragrant. . Nanchang: Artemisia annua fried bacon
The grass of Poyang Lake, Nanchangbao-The dish is Nanchang in two major cities. Point to foreign friends and leave Jiangxi too long. Plants in the Poyang Lake area of Artemisia annua, Chinese medicine in China, are sweet, flat, slightly poisonous, heat -clearing, dampness, and insecticidal. Add some leeks "Lizi" Artemisia quinoa "original incense". The ending is the salty scent of bacon and soft and sweet. Hunan cuisine is also fried, and enough land, crispy artemisia
32 Ganzhou,
ote about small fried fish in Jiangnan. Fish is a local cook in the first tomb of the Ming Dynasty. It is still popular today. (The fried fish in Ganzhou vinegar is named Xiaoliu). A huge ginger, spring onions, red pepper, wine (vinegar), soy sauce, water wine golden, tender, delicious, slightly vinegar. The bacon
is not afraid of it. "The spicy Pingxiang said that because of the relationship between Hunan, the spicy food of Pingxiang is really important. Spicy fried bacon is typical spicy vegetables, but spicy supplies of smoky meat make the fragrant meat and courier and strong.
34. Yoshian: Jinggangshan tobacco bamboo shoot roast pork
800, Jinggang's ocean, bamboo shoots of bamboo, different varieties of bamboo shoots are easy to make dried bamboo shoots and charcoal roasted, dark brown is called smoke bamboo shoots, grilled pork, sweet meat, sweet meat, sweet meat, sweet meat, sweet meat, sweet meat, sweet meat, sweet meat, sweet meat, sweet meat The taste of bamboo shoots is lingering.
. Anshun: Frying bait block
bait bleeding, cooking, frying, stewing, steamed, fried, the most significant bait block of the bait block. Cut the bait into a small thin piece of small slices, add ham, sour pickled vegetables, green onions, leek, pea tip fry, sweet, salted soy sauce, mixing a little chili oil, and strong fresh spicy taste sweet and mellow, rich and rich, rich The color, strong, such as painting
36. Yinchuan: Snow lamb
Snowflake and mutton has always been answered by the lamb, de -fishing and thick flavor, and created the most romantic and light Lenovo this menu to cooked white lamb to shoot loose skin, cut into bone pieces and pieces and pieces of bones and pieces. The stains are evenly raised, and then use fresh milk and eggs into fine -fur, chicken, catfish, lily powder, sprinkle the complicated process of steaming the small cage drawer. Steamed, by shaping the origin of snowflake ice Yingyujie. Sit on the spoon on fire, and then layer the layer of cool and bright feed, starch ??, finally pouring in chicken (duck) oil is soft and tender, importers, such as snow, financial "snowflake mutton", this is the completion of employment The complexity is really the taste of Jiafu eggplant.
. Liuzhou: Screw Chicken
24 has become 24 dishes on the seat. Blind screw chicken. In fact, the price of the lower level of the market is not very expensive.
38. Luzhou:
： Sichuan hotpot originated from Luzhou City, Sichuan, the intersection of the Yangtze River and the Minjiang River. The booming development of the hot pot industry here has created many brands of hot pot restaurants. Fish hot pot Yangtze River yellow spicy diced fish, casserole fish, semi -soup fish, often spicy at home, delicious but not dry fire, highlighting the south of Sichuan.
39 Dunhuang: Two -tower fish
the influence of Dunhuang's fresh grasslands and nomadic people, roast all cities, "hotels in all cities, hotels must have a plate of dishes." Anxi Sanju "-Drinko Yang Liquor, product Guazhou Gua, and two tower fish. Anxi is also the development of Dunhuang's origin and food culture. History. Mu accepts the Queen Mother and the leader of the West, Guizhou Melon, and the double tower freshwater fish meat is fresh and tender, delicious, Dunhuang "Han Treasure", "Tang Mei Dunhuang Sun King" today's "Zhenbai Eat" four food series are retaining menu.
"
泉 泉
Quanzhou's greedy popular street food ancient city, ** ginger duck. Quanzhou winter supplement ?? "Buy chicken, duck shrimp, crabs, convenient to buy ready -made ginger ducks. From ** and Xiamen, ginger ducks in Quanzhou, Fujian, cooking is necessary. Salted, open -minded, spicy production practice is too high, hot, warm, filling
pills to turn to three flip, but oil, but not greasy, the taste is special, flowing, flowing, flowing, flowing, flowing, flowing. Sunshine skin tone.
u003C/ 41. Pengzhou: Nine -foot duck on the goose duck neck of Pengzhou
. The city is known as the duck nine -foot town is a small poultry distribution center. In Pengzhou, goose, duck, farmers will be a newly slaughtered, only the train is installed to Chengdu, and Chengdu people eat "nine -foot fresh goose intestine hot pot". It will be addicted.
"Evergreen Tree" is still a nine -foot duck, which is a "duck" grade in Sichuan. Ji Nanyang: Zhenping
must work together to cooperate with Meixi elbow in Nanyang, meatballs buckle bowl, Bai Tuogang spicy chicken dishes, Nanyang people to bear love or chose a drill roast chicken, you have eaten a whole chicken, you have eaten a whole chicken Shake separation of burning channel roasted chicken? From the Qing Dynasty Yufang Royal Kitchen, the secret recipe of roast chicken, it has achieved three hundred years of mouth. n 邵 people of Shaoyang will do business. Hunan Fa Da is some huge wealth. Shao Yang Baoqing Pig Bloodball, also known as Blood Baba, is a traditional food in Shaoyang. The main raw materials are tofu. Drop, then crushed tofu, and then fresh pork into cubic or strip, pig blood, salt, pepper powder, spiced powder and a little sesame oil, sesame oil, monosodium glutamate, sesame, etc. The oval ball is placed under the sun for a few days, and then hangs on the fireworks of firewood stoves. The stronger the scent, the thicker the metal frame, so that the wood chips, bran, grain, or charcoal stove under the frame are burned. Especially pay attention to the heat, you can't be overwhelmed, too strong, otherwise the taste is not good. Ball, smoked and eat, but the most commonly used method has a sensation.
2 21 degrees north latitude, 10 minutes, 10 -22 degrees 40 minutes, east longitude 99 degrees, 55 minutes-101 degrees 50 minutes, Xishuangbanna is an oasis in the backbone on the earth. Frying moss and frying skin, the taste of the taste of the taste of the taste is the most. Mr. Fan Changjiang, the northwest corner of China "wrote:" Gansu people said. Tianshui Jiangsu, Zhejiang, is equivalent to saying that the beautiful and beautiful characters of the Suzhou -Hangzhou -Hangzhou -Hangzhou -Hangzhou landscape are beautiful. "
呱 呱, water slurry and water, Tianshui lard box Qin'an hemp buns Qin'an belly soup and other snacks. The more popular Tianshui hodgepodge. Stir the egg whites and egg yolks, spread into fresh pork and chop, add salt, noodles, pepper, mix well, add two pancakes in the middle of the pressure level, steamed it, cut into strips, and the pansu meat is the pansu meat. Lord, plus the splint meat, meatballs, pour chicken soup, sprinkle with green onions, coriander, fungus, pour into the soup basin, measure enough soup, eat and eat while drinking, not greasy, delicious taste, R n
n r r r
万 r r r r, cooked rice, pickled vegetables, three wild ducks and other Zhouzhuang cuisine, especially "10,000 The three hoofs "are the most. According to the legendary Jiangnan's wealthy Shen Wanan" family feast, there must be pig legs with crispy hoofs and three hoofs as raw materials, as spices. Red, fat but not greasy, moderate salty sweetness, crispy meat, melted at the entrance, and eating too much, especially in the entire trotter, a thin bone with a horseshoe -shaped without bone knife, hoof -shaped hoof, hoof shot The smooth dissection, the food hoof that people divide has become
Three on the holidays of Zhouzhuang, the lord of the wedding banquet, which means reunion, and the vacuum packets carried by tourists.
47. Urumqi:
illuminis is delicious. In fact, it is not what we imagine because of grasping by hand, but because of the local sheep in Xinjiang, local water and local cooking methods. The whole sheep peel and go to the internal organs, and the magnifying Tianshan snowwater boiled pot. Grab a lot of salt into the pot, when you are going to make a pot, the pot lamb dipped in salt, and the ears are fast!
"
：: Horse meat
const The world -famous Ili horse meat is better than the world horse meat. The code of the big blade is consumed immediately in the plate. The meat is expensive in Hong Kong, but it is not greasy and chewy and durable. After all, it is still "expensive" food. "Feast".
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. Kashgar: Meat
馕 馕 can only be regarded as the Uighurs with a house for pits. Half of them are on the ground and half of the ground. Seasoning the entire crew was closed in the pit, baked slowly in dark fire. It is no exaggeration to bake until a certain hour, and it is not an exaggeration to open the "ten miles" overflowing.
50. Zhengzhou: Carp eats
Zhengzhou also shouted to revitalize Yu cuisine, but self -deprecation: things that need to be revitalized, not far away from the dying carp, ate Zhengzhou cuisine, the former carp restaurant repurchased carp, the Yellow River carp, you must propose to clean the water tank in the clean water tank. Two or three days of earthy smell spit out and put the pot. Now this is a bit extravagant, but the three fish are eaten, or the semi -arid and appetizing foods, semi -sweet and sour tiles, head and tail miscellaneous soup, the most interesting thing is a noodle noodle with sweet and sour sauce, Hangzhou West Lake The vinegar fish noodles have the same wonderful work.
51. Kaifeng:
Wings of Kaifeng, you want to eat authentic Yucai-here, but Kaifeng for thousands of years, the materials, and the materials used are generally self-made. Pickled the winged egg liquid, then dipped in sesame, and fry in oil. The egg juice was cooked. Yucai is rare and such beautiful and delicious dish.
52. Luoyang: Tang, Meat
Luoyang likes the draft seats, dozens of dishes, soup is water, and it is fun to eat. Eating meat and drinking soup is an indispensable water. My name dish is based on the main business of Yu cuisine. "Really different" made the best lean meat. Doing meat is smooth and tender, slightly acidic lip br />
53 Zhongyuan District, Anyang City: Dipping bowl crispy meat
Anyang, the taste is lighter, but in recent years, Sichuan cuisine, Cantonese cuisine, and the Northeast cuisine series have entered the restaurant's potential. Anyang people like all points and eight bowls of various dishes. Traditional local dishes are still very popular, especially, in the end, wedding weddings And funeral. The flavor of the crispy meat is continued to convey. Traditional snacks are not sticky, slippery noodles, Anyang diet, the most representative characteristics
54 Shijiazhuang: Grasp
ological traditional dishes from the whole fish, Shijiazhuang Tai Young, young, without their own characteristics, Shijiazhuang food actually absorbs Beijing Road. Coupled with the local cuisine with innovative dishes, it is already the attitude of Shijiazhuang. "Grasp the whole fish, big carp, exciting knife skills. Service end board, one -third of the desktop, delicious and atmosphere.
55's harmony: