Delicious local specialties, recipes and types, thank you

Ningbo SpecialtiesNingbo cuisine, also known as "Yongbang cuisine", is good at cooking seafood, fresh and salty, steaming, roasting, stewing and other techniques, pay attention to fresh and tender, soft and smooth, original flavor, strong color. Like yellow croaker wrapped in tofu skin, roasted in a small square with mossy vegetables, and fried fresh bamboo shoots with snow cabbage, they are cheap and delicious. To eat snacks to go to the City God Temple, which is both lively and distinctive, crab roe xiaolongbao, pot stickers rice noodles, lard soup dumplings, wine stuffed dumplings ......Eat while walking, until your stomach bursts.

The hundred-year-old shop of the City God Temple must be visited. Top 10 famous dishes: rock sugar soft-shelled turtle, pot roasted river eel, yellow croaker wrapped in tofu skin, small square roast with moss vegetables, golden chicken with fire sauce, steamed pork with lotus leaf powder, whole yellow croaker with caixi, foie gras wrapped in net oil, yellow croaker maw, moss and yellow croaker.

Top 10 Famous Spots: Lard Dumplings, Dragon and Phoenix Golden Dumplings, Crystal Oil Buns, Bean Paste Eight Treasure Rice, Lard Crispy Pieces, Three Silk Banquet Noodles, Fresh Meat Xiaolong Buns, Siu Mai, Fresh Meat Wontons, Wine-stuffed Balls, etc. Harbin specialties.

White meat and blood sausage, raw fish, astragalus phoenix bone, rock sugar, snow clams.

Caiyun drunk monkey head thorn sprouts Demoli stewed live fish three fresh.

Northeast big peel bean paste original sauce salmon Russian dish flying dragon soup.

Hezhetalaha monkey leg vegetables, cucumber vegetables, daylily.

Spine silk bracken sauce bone enoki mushroom Jingpo Lake flavor fish feast.

Jingpo carp shredded mother and child, monkey mushroom, stewed flower fish, clear soup, deer tail.

Mountain delicacies, game feast, Su Bo soup, sauerkraut, white meat, sauerkraut fish.

Chicken stewed with mushrooms, hydrangea and swallow vegetables, smoked spiced salmon, fried field chicken thighs.

Pork stewed vermicelli pickled vegetable powder.

Sichuan specialties.

Hunan cuisine also looks at Cong Kitchen, Cong Kitchen series: dried eggs, grandmother's dishes, Qianyi tofu, dry pot beef offal, dry pot haggis, Mongolian meat, dry pot mutton trotters, golden bull trotters, crystal beef tendon, five-spiced tripe, crispy esophagus, five-spiced deboned meat, fragrant pig's foot skin, dry pot beef trotters, assorted wild vegetables, river mussel meat, delicious small snails, flavored lamb tripe shreds, small fish and shrimp, crispy belly tip, a pot of fragrant, button meat mate, cocoa snail meat, duck four treasures, tender beef, chicken juice smoked bamboo shoots, crystal beef tendon, crispy tendons, crispy bamboo shoots in chicken juice, Bu beans.

Specialty dishes refer to places that are different from other dishes, can be distinguished from other dishes, and have a special taste with their own unique regional flavors, which are not found in other dishes. In our daily life, there are all kinds of dazzling dishes, take "dishes" as an example, from folk home cooking to hotel dishes, thousands of kinds of dishes, and some local snacks, country snacks and the like, it is even more difficult to count, each with its own taste and characteristics. In short, it needs to have its own characteristics, unique taste, and local flavor and charm to be worthy of the title of "special dish".

1. Hunan flavor sauce pepper pork foot skin.

Ingredients: pork knuckle skin, soybeans.

Ingredients: fresh red green pepper, sauce pepper, millet pepper, bean drum, peanut oil, salt, green onion, ginger, garlic, oil consumption, chicken powder, etc.

Method:1Cut the pork knuckle skin into strips and place in a large bowl;

2.Pepper minced millet pepper, add salt and bean drum, and pour it with pepper juice to brew;

3.Then put in the chicken powder and consume oil to cool; Spread the cooled sauce over the pork knuckle skin;

4.Sprinkle with pre-chopped pepper granules and minced ginger and garlic, and steam in a steamer until the skin is crispy (15-20 minutes);

5.Finally, the pot is fresh and spicy, sprinkle with chopped green onions.

2. Sichuan cuisine (Kung Pao chicken).

Ingredients: Chicken. Preserved meat, peanuts.

Ingredients: dried chili pepper, salad oil, soy sauce, cooking wine, salt, vegetable oil, monosodium glutamate, Sichuan pepper, starch, etc.

Method:1Pat the chicken breast with the back of a knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for 10 minutes, then mix well with water starch.

2.Wash the green onions and cut them into sections, wash the dried chili peppers, cut off the two ends to remove the pepper seeds, and cut the cucumbers into cubes.

3.In a small bowl, add soy sauce, balsamic vinegar, salt, ginger juice, sugar and cooking wine, and mix well to make a sauce.

4.Leave the bottom oil in the pot, heat it, put in the peppercorns and dried chilies, fry them over low heat until fragrant, and then add the green onions.

5.Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken to change color, and then pour in the water starch.

6.Finally, add the sauce, then add cooked peanuts, stir-fry evenly, and thicken with water starch.

3. Cantonese cuisine (Cantonese crispy roast pork).

Ingredients: Pork belly with skin.

Ingredients: salt, five-spice powder, soy sauce, sugar, baking soda, green onion, ginger, bamboo skewer 3, tin foil.

Method: 1: Cut the pork belly into pieces for easy ripening, put cold water into the pot, put ginger slices, and cook with cooking wine. After the water boils, turn the heat to medium-low for 8-10 minutes to turn off the heat.

2: Cool the cooked pork belly and rinse off the foam.

3: Use a toothpick to make dense holes in the skin of the meat, try to be as evenly as possible.

5) Rub salt on the skin. Smear in another layer of baking soda. Baking soda is the key to crispy crust

6) Mix the sauce with light soy sauce, thirteen spices, salt and a small amount of sugar, and marinate the pork belly with the knife edge down for a few hours.

7: Suck up the marinated pork belly and wrap it in tin foil, so that only the skin of the meat is exposed.

Clear consommé willow leaf bird's nest.

The clear soup willow leaf swallow is a delicious and nutritious dish, and has been selected as one of the top ten classic Shandong dishes. It has the color white as snow, the pigeon egg shape resembles a willow leaf, the soup is clear and crystalline, the taste is fresh and mellow, and it is also a rare light dish in Shandong cuisine. Its main ingredient is bird's nest.

Method: Bird's nest is soaked in water, the ham is cut into small elephant eye pieces, and then the pigeon eggs are beaten into the soup spoon, the ham and coriander leaves are placed on both sides, and the pot is steamed, and after taking out, it is the "willow leaf pigeon egg", the water in the pot is boiled into the bird's nest and boiled, and then the steamed willow leaf pigeon eggs are placed around, and the boiling clear soup is added, add a little salt, Shao wine, monosodium glutamate, and pour it into the bowl from the periphery of the bird's nest.

Xianglian grilled whole duck.

Ingredients: 1 clean old duck (about 1500 grams), 300 grams of white lotus seeds, 3 lotus petals.

Seasoning: 140 grams of Zhuhou sauce, 50 ml of Huadiao wine, 10 ml of double distilled wine (Guangdong rice wine), 25 ml of soy sauce, 30 ml of fresh ginger juice, 10 grams of sugar, a little ginger, bay leaf, salt, wet corn starch and salad oil.

Production: 1After boiling with water in a pot, put in the old duck to blanch it slightly, until the skin is tight, take it out, and then use soy sauce to smear the duck skin for coloring; After the lotus seeds are soaked, poke off the lotus hearts one by one with a toothpick, and steam them in a bowl for later use.

2.Fill the steamed lotus seeds into the duck's belly, and seal the disembowelment with a bamboo skewer (or needle and thread); Put salad oil in a wok, boil until it is hot, fry the duck until the skin is jujube red, remove it and drain the oil.

3.Leave the bottom oil in the pot, fry the ginger slices a little first, then put in the Zhuhou sauce and fry until fragrant, pour in the fresh ginger juice, Huadiao wine, double distilled wine and soy sauce in turn, and put in the bay leaves, salt, sugar and duck, mix with water to submerge the duck body, boil over high heat, and then pour the duck and juice into the stainless steel basin, seal it with plastic wrap and poke a few holes with a toothpick, put it in the steamer and steam it for an hour, and use a bamboo skewer to check that the duck meat has been crispy, take it out and set aside.

4.Carefully transfer the steamed duck to a long tray (belly facing up) and remove the bamboo skewers from the belly. In addition, pour the juice in the steamed duck plate into the net pot, boil and then drizzle the cornstarch, hook it into a glass, scoop it on the duck, and finally decorate it with lotus petals.

Hello friends, delicious specialties, depending on where you are, according to your taste, there are different specialties from place to place.

Recommended specialties from all over the world: roast duck in Beijing, xiaolongbao in Shanghai, pot dishes in Tianjin, spicy chicken in Chongqing, and Buddha jumping over the wall in Fujian.

1. Roast duck in Beijing

Peking duck is a world-famous dish, and the most famous is Quanjude roast duck. The material is high-quality meat duck, the fruit charcoal is roasted, the color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside.

2. Shanghai's xiaolongbao

Lift gently, move slowly, open the window first, and then suck the soup. For Xiao Long, the natural and fresh juice is the essence of it. Shanghai xiaolongbao is known for its thin skin, tender meat, juicy, fresh taste and beautiful shape.

3. Tianjin's pot dishes

The pot dish is soft and smooth, plain and fragrant, and can be eaten for breakfast or dinner, and it is delicious and palatable to eat with sesame baked cakes. It is the most famous made by Daifuku time-honored brand.

4. Chongqing's spicy chicken

It is a famous dish of Han local flavor with full color and flavor, which belongs to Sichuan cuisine or Chongqing cuisine. The dish is ruddy, spicy and fragrant, crispy and crispy.

5. The Buddha jumped over the wall in Fujian

Buddha jumping over the wall, also known as Fu Shouquan, is a special dish of Xianghong in Fuzhou City, Fujian Province, which belongs to Fujian cuisine. According to legend, the dish was developed by Zheng Chunfa, the owner of the Juchunyuan Restaurant in Fuzhou during the Daoguang period of the Qing Dynasty, and according to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars who asked for food.

Buddha jumping over the wall is usually made of abalone, sea cucumber, fish lips, yak skin glue, oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs, etc.

Ingredients: potatoes, green and red peppers, garlic, dried chilies, chives Step 1: Clean the potatoes and peel them, cut the potatoes into thin strips with a knife (if you are afraid of trouble, use a grater to shred), cut the shredded potatoes with a knife and use a scrub shredded potatoes, what is the difference?

Real foodies think that cutting with a knife is better than rubbing with a trowel, which is the same as tearing cabbage, we fry cabbage, cut with a knife and tear it by hand, and the taste of torn cabbage is to feel delicious and flavorful. I can't say what the reason is, and I don't know why, this is the experience that most people have learned from practice. After the potatoes are cut into shreds, the next point comes, at this time, we don't blanch the shredded potatoes first, but put the shredded potatoes into clean water, add an appropriate amount of white vinegar, which is the key to fried shredded potatoes, soaking in water and edible vinegar can make the starch of the potatoes lost, and the shredded potatoes will not stick to the pan when frying, and can also make the shredded potatoes more crispy and sour.

The difference between soaking in vinegar and soaking in salt is that vinegar can better prevent the loss of nutrients from potatoes and prevent the shredded potatoes from oxidizing and turning black, and the fried shredded potatoes are also more crisp and refreshing. Soak for 5 minutes. After 5 minutes, remove the shredded potatoes from the water and set aside.

Step 2: Prepare an appropriate amount of dried chilies, ginger slices, garlic slices, chives into segments, green and red chili peppers into shredsStep 3: Boil water in a pot, put the shredded potatoes into the blanching water after the water boils, and fry the shredded potatoes more crisply after blanching.

After putting in the shredded potatoes, quickly control the water and remove them after the water is boiled, and rinse them with cold water, which can preserve the crispness of the shredded potatoes. Heat the oil in a hot pan, put the green and red pepper shreds into the hot oil temperature of 5, stir-fry them slightly, add the shredded potatoes, turn on the high heat and quickly stir-fry evenly, and then start seasoning off the heat: add an appropriate amount of salt, a little chicken essence, turn on the high heat, quickly stir-fry them evenly, and you can put them out of the pot and put them on the plate.

You can add a little chopped green onion to garnish it, or you can not add it. This spicy and delicious, appetizing and delicious sour and hot potato shreds are ready, very flavorful, simple and homely, if you like it, try it too. To sum it up:

1.Don't blanch the shredded potatoes first, soak them in water with a little vinegar for 5 minutes, which can not only ensure that the shredded potatoes are crisp and not oxidized and discolored, but also prevent the loss of nutrients from the potatoes, and they will not stick to the pan. 2.

The main point of blanching potatoes is to put the shredded potatoes in after the water boils, quickly control the water and remove them after the water boils, and then rinse them with clean water, which can ensure the crispy taste of the shredded potatoes.

Lanzhou pot fish practice:

Lanzhou boiled pot fish is a Lanzhou-style dish. Fresh grass carp is the main ingredient, cut the fish into slices, wrap it in flour, fry it in hot oil until golden brown and put it at the bottom of the pot; Heat the special oil, put it in a pot with various accessories, and then pour it on the fish fillet, so that a pot of fragrant pot fish is ready. The boiled fish tastes crispy on the outside and tender on the inside, and the meat of the fish is very fresh and fragrant.

The most special thing is that after eating the fish, add fresh soup to the pot, and you can eat the hot pot. The bottom of the pot with the flavor of fish is filled with shabu-shabu such as mutton and green vegetables, and it has a unique taste.

Chongqing pot fish method:

The Sichuan cooking method "炝" refers to the use of Sichuan pepper, sea pepper and other fried sauce, but it is different from the "small stir-fry" in Cantonese cuisine——— the finished product still looks oily.

Main ingredients: sea bass (or grass carp), vermicelli, Huadiao wine, pepper, pepper, Sichuan pepper, coriander, celery, etc.

Method: 1. Wash the fresh fish, remove the internal organs, slice and remove the bones of the fish, and separate the head and tail, bone spike residue and meat for later use. The serving dish is lined with sour salad and vermicelli.

2. The head and tail of the fish should be cooked (that is, after the water is boiled, add salt, pepper, and Huadiao to cook together). Put it on top of the fans.

3. Marinate the fish fillets for 3 5 minutes with salt, pepper, monosodium glutamate and soybean flour mixture, and boil them in boiling water until they are 7 mature, and serve on a plate.

4. With a small amount of oil, fry the coriander, celery, minced meat until fragrant, fry the peppercorns until fragrant, and pour them on the fish successively.

Key points: What are the seven ripe fillets? That is, when you see the fish fillet turn white and curl slightly, you have to guess that the reeds are picked up immediately, and then two fried hot oils are added, and the fish is just cooked through.

Roast duck. This is a special street food in Chengdu, with roast duck as the main ingredient of the dish. "Big and small like to eat" to adjust the base soup, add a little roast duck fat at the same time to enhance the rich aroma, add rapeseed oil and small ingredients to stir fragrant fresh red millet pepper before leaving, the finished dish has a strong taste, which is unforgettable.

Preparation before meal: Pour 15 kg of clear soup into the noodle oven, put in 600 grams of base material, pour in 500 grams of old oil, 500 grams of roast duck fat, add 150 grams of salt, and stir quickly over low heat.

Cooking process: 1. Take 200 grams of Sichuan-style roast duck and chop it into mahjong pieces, put it in a cooking basket, sink into the boiling soup and cook for about 1 minute, 50 grams of wide flour, 40 grams of enoki mushrooms, 40 grams of kelp buckles, 30 grams of soybean oil skin, 20 grams of fungus, continue to blanch until the ingredients are cooked thoroughly, put them into a bowl with 20 grams of oil black bean sauce, 5 grams of chicken powder, and 5 grams of golden garlic rice, add a little base soup, scoop 40 grams of homemade chili sauce, sprinkle cooked sesame seeds, garnish with coriander and then serve.

2. Take 200 grams of roast duck and chop it into mahjong pieces, put the chopped roast duck into the cooking basket, sink into the boiling soup and cook for 1 minute, then put in the side dishes, add oil and black bean sauce, golden garlic rice and chicken powder to the bottom of the bowl, pour the bubbling roast duck and side dishes into the bowl, add a little base soup, scoop in homemade chili sauce, and sprinkle with cooked sesame seeds.

Base material production: 2 kilograms of cooked rapeseed oil in the pot are changed to three percent hot, 600 grams of glutinous chili pepper (Qixing pepper and Erjingtiao chili pepper are mixed in the same proportion), fry until the oil is ruddy, then put 500 grams of Pixian bean paste into puree, fry the water vapor and remove from the heat, pour in 400 grams of soybean paste that has been beaten into puree, fry on low heat until the sauce fragrance escapes from the fire, and let it stand overnight before use.