Chinese cuisine is rich and diverse, what do you think are the top 10 best snacks?

I think the top 10 snacks are fried stinky tofu, grilled cold noodles, fried chicken fillet, rice noodles, snail noodles, spicy tang, fried noodles, squid rings, fried chicken fillet, and grilled oysters.

I think they are meat buns, spicy soup, roast duck, beef ramen, tofu brain, Anhui plate noodles, hot dry noodles, oily noodles, rice noodles, and hot and sour noodles.

I think the best snacks are lamb haggis and knife-cut noodles from Datong in Shanxi, snail noodles from Liuzhou in Guangxi, stinky tofu and crayfish from Changsha, Hunan, rice rolls from Guangdong, beef jerky from Inner Mongolia, seafood skewers and stews from Liaoning, etc., all of which I particularly love.

I think the best snacks in China are stinky tofu, spicy tang, crayfish, hot dry noodles, spicy soup, barbecue, pancake fruit, raw fried buns, grilled skewers, and grilled cold noodles.

Stinky tofu, crayfish, fried skewers, sugar gourd, grilled squid, grilled gluten, grilled cold noodles, pancakes, spicy hot, rice noodles, these foods are very delicious.

Chinese cuisine is rich and diverse, each region has delicious snacks, I know more about Yunnan's snacks, just talk about Yunnan's snacks, Guandu Baba, small pot stinky tofu rice noodles, Zhanyi spicy chicken, Shiping roasted tofu, Fuyuan sauerkraut pig's feet, Yiliang roast duck, Qujing steamed bait, Dali papaya sour soup fish, cross-bridge rice noodles and so on.

Grilled cold noodles, dipping skewers, pancake fruits, stinky tofu, stir-fried yogurt, grilled gluten, oden, green onion pancakes, fried chicken fillet, and ice powder are the top 10 snacks I think are the best.

There are grilled cold noodles, stinky tofu, and grilled squid. Croquettes. Grilled gluten. Croquettes. Cheong Fun. Milkshake. Pancakes, wraps.

There are a lot of traditional Chinese foods, and my favorite is dumplings, so let's briefly list a few traditional foods.

The first is dumplings, which are also my favorite traditional food, after all, the older generation has long summed up the famous saying "dumplings are not delicious". Dumplings are usually eaten most frequently during the Chinese New Year, which is why I like the Chinese New Year the most. There are not many types of dumpling wrappers, and they are generally made of noodles, but the filling of dumplings is indeed complex and diverse.

The dumplings are filled with three fresh, pork and green onions, shepherd's cabbage, eggs, shrimp and other flavors, and when you eat them, they are accompanied by coriander, garlic and vinegar, which is really delicious in the world.

The second type is the Lantern Festival, of course, there are also places called tangyuan. The Lantern Festival is generally eaten more during the Lantern Festival on the 15th day of the first lunar month, and we usually buy a few bags occasionally to try it. The skin of the Lantern Festival is basically made of glutinous rice, and there are not too many patterns, but the fillings in the Lantern Festival are also diverse.

Lantern Festival has sesame seeds, fruits and other flavors, not only has the feeling of glutinous rice sticking to the teeth, but also has a unique sweetness, which makes people drool when they think about it.

The third is zongzi, which can not only be eaten during the Dragon Boat Festival, but also a good emergency food when you don't want to make breakfast. Zongzi is said to have been used by people in ancient times to feed fish in the water to prevent fish from eating Qu Yuan's corpse, and later gradually evolved into a delicacy. And the taste of zongzi is also very rich, not only there are dates, pork, egg yolk and other flavors, but also the types of zongzi leaves are also very rich.

The fourth is moon cakes, which can be said to be a delicacy that is praised during the Mid-Autumn Festival. I remember when I was young, I was very happy to be able to eat a piece of mooncake with a five-kernel filling. And now the types of moon cakes are also very rich, not only there are more than ten or twenty flavors, but there are even ice cream flavored moon cakes, I really have to admire the brains of some merchants are getting bigger and bigger.

For example, sugar gourd, dragon whisker crisp, donkey rolling, roast chicken and roast duck, glutinous rice baba, dumpling dumplings, moon cake dumplings, ramen, etc., I personally prefer to eat rock sugar gourd and Peking duck.

In fact, my favorite thing to eat is Dongpo meat, because I think it is fatty but not greasy, which is very suitable for my taste, and it is very famous.

Among the many traditional delicacies, my favorite is dumplings, and the steamed dumplings with thin skin and big filling are definitely my favorite, and the taste is absolutely super when dipped in my favorite vinegar and chili oil.

Traditional Chinese cuisine sauce beef, roast chicken, bucket chicken, mutton soup, braised noodles, steamed dumplings, steamed dumplings, steamed buns, crab roe buns, my favorite food is fried cold noodles and cold skin.

I have traveled to many cities to taste the specialties of various parts of China, and one of the most memorable experiences was going to Xi'an to taste the mutton steamed buns. As a famous historical and cultural city in China, Xi'an is also one of the important birthplaces of Chinese cuisine. Mutton steamed bun is a traditional delicacy in Xi'an, famous for its fragrant aroma, delicious meat and rich soup.

As a food expert, I've always been fascinated by this dish, so I decided to go to Xi'an to try it myself.

In Xi'an, I first went to a well-known local mutton steamed bun restaurant to taste it. The shop's mutton steamed buns made me very happy with their rich soup, tender mutton, and fluffy steamed buns. During the tasting process, I found that the preparation of this Kai Peng Road cuisine is very unique, first the mutton is cooked, then the cooked mutton is cut into thin slices, and the steamed bun mixed with eggs, flour and other buns is blanched in the soup wangsen, and finally the appropriate amount of chopped green onions, chili oil and other seasonings are added to make a bowl of fragrant mutton steamed buns.

After that, I also went to other mutton steamed bun restaurants to try and found that the taste of each shop was different, which also made me deeply feel the important position of mutton steamed buns in Xi'an. In addition to mutton steamed buns, there are many other delicacies in Xi'an, such as meat steamed buns, cold skin, foamed black tea, etc., which are very distinctive and make me feast. Pork bun is a dish of grilled meat and stir-fried meat that is eaten in a steamed bun, and the steamed bun is crispy on the outside and soft on the inside, and it is delicious with the flavor of grilled meat and stir-fried meat.

Liangpi is to add flour and water to stir into a paste, after steaming, cut into strips, with a variety of seasonings and condiments to eat, the taste is refreshing and delicious, is a good product to cool off in summer. Foamed black tea is a kind of drink made by mixing black tea with sugar and milk, which has a rich and rich taste, and is a special drink that Xi'an people like.

In Xi'an, I not only tasted a variety of foods, but also learned about the cultural history and production methods behind these foods. I went to the Shaanxi History Museum and Huaqing Pond in Xi'an to learn about the history, culture and folk customs of Shaanxi, and also learned how to make mutton steamed buns and their historical origins. These experiences have given me a deeper understanding of the charm of Xi'an cuisine, as well as a deeper understanding of the diversity and richness of cuisine across China.

In general, I believe that the richness and diversity of Chinese cuisine is a major feature of the culture of the country of Zhongqiu, and Xi'an, as one of the important birthplaces of Chinese cuisine, has a rich and colorful food culture and history.

Tasting mutton steamed buns was my main purpose in Xi'an, but in this city, I also found many other cuisines and cultural charms, which made me deeply feel the unique charm and colorful cultural connotations of Chinese cuisine.

There are many names for cuisine in the country, and they are very desirable. 1. Chengdu, which is famous in Chengdu, is now a place where foodies go to check in. When you arrive in Chengdu, delicious things are everywhere, you don't need to go out of your way to find a restaurant, open your mobile phone, look at the recommendations, and you will find that there are all shops worth going to taste around.

The smaller the shop, the more authentic and delicious you can eat. In Chengdu, cold rabbit, skewers, hot pot, fat rice noodles, hoof flower soup, Zhonghu Napin dumplings, mapo tofu, back to the pot meat, brown sugar glutinous ba, sad cold powder, fruit ice powder, egg baked cake ......Just saying it, you will be drooling over the names of these foods, and you can't wait to get on the plane immediately and come to the eggplant spine for a trip to eat and drink! 2. Chaoshan Chaoshan is not so much a city as a food gathering place.

Chaoshan has four places: Chaozhou, Shantou, Shanwei and Jieyang, because of the common food culture, it is directly called Chaoshan, located in the southeast of Guangdong, there are both mountains and seas, the ingredients are rich and fresh, and pay attention to the original taste of the ingredients. The cooking of Chaoshan people does not use too many spices, but they have tricky cooking skills. When steaming fish, the skin of the fish is cracked, indicating that the fish is fresh enough; Roasted oysters, the oyster meat is fat, a little garlic, and the entrance is smooth and tender; Fish rice, fish instead of rice, cold food elastic teeth without fishy smell; Beef hot pot, white radish as the base, the meat is fragrant; Seafood casserole porridge is a masterpiece that is so fresh that it is unforgettable.

3. The special thing about Macao is that it gathers foreign cultures. The Chinese and Portuguese cultures blend here, resulting in a large number of foods that are very characteristic of Macao. Pork chop buns, egg tarts, fish balls, and offal are just some of the street foods, and if you want to come here to taste the deliciousness, then you should open the Michelin restaurant recommendation.

In addition to Michelin-starred restaurants, chefs from different countries also gather here, opening Indian, Spanish, Portuguese restaurants, etc., and you can't help but marvel at how Macau is a city full of food. 4. Taipei, the best developed city in Taiwan, China should be Taipei, which makes Taiwan's night market too famous and attracts countless food lovers to Taipei. If you go to Taiwan, China and don't know how to play, then you must go to Taipei.

The urban development is among the best in Taiwan, and the transportation is relatively convenient. In Taipei, you can eat lo-mei, salted crispy chicken, beef noodles, mango ice, Aiyu ice, bubble tea, frog milk and other delicacies. You will find that Taipei's snacks are more suitable for casual wear, with three or five friends, or with your favorite people, lively shopping and eating.

5. It is a pity that the food in Xinjiang is not well-known, but friends who have been to Xinjiang definitely remember Xinjiang cuisine vividly. Large pieces of mutton skewers, fragrant and drooling grilled buns, super-large ** chicken, naan that becomes more fragrant the more you chew, watermelon and honeydew melon that are so sweet that people are not interested in other melons and fruits.

Hairy eggs, also known as Wang eggs, chicken eggs, hairy eggs, etc., Fujian Zhangzhou is called chicken fetus, as the name suggests, the chick is hatched, but failed to hatch the chick eggs. The embryo inside the egg has developed, and when you peel off the eggshell, you can see the rudiments of the chick, the soft fluff, and even the chicken bones, this gourmet snack looks disgusting and terrifying.

Rabbit head is a traditional snack in Chengdu, Sichuan, Datong, Shanxi, Quzhou, Zhejiang, there are a variety of special ways to eat, usually there are two flavors of spicy and spiced, with more bones and less meat, the more you eat, the more fragrant and so on.

Roasted silkworm pupa is a special snack in the Northeast, but also the dark food of the Northeast, is the most scattered orange love of the Northeast people, there will definitely be a plate of roasted silkworm chrysalis on the barbecue table in the Northeast, of course, most people think that it is one of the particularly heavy mouths, many southerners, are full of fear of it. Because it's true that in our cognition, it's not something that can be eaten.

Guangxi roasted vole is a flavor snack in Guangwu Kongxi, the mouse is dirty in the eyes of most people, but in the minds of the people of Guangxi, it is very delicious! Don't look good, in fact, it's nutritious and tastes good! In the night market in Guangxi, voles are skewered on bamboo skewers and roasted on the barbecue grill, which is really disgusting and terrifying.

Roasted, to be precise, roasted larvae. Many girls probably don't dare to look at it, and the fat meat worm is disgusting enough to think about, isn't it also terrifying.

The above special food is unacceptable to me, and I feel unbearable when I hear it, let alone eat it.

1.After blanching 500 grams of small chops, cook for thirty minutes, the broth can cook the noodles, you need to keep it.

Sweet and sour pork ribs. 2.Marinate for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar).

3.Take out, wash and control the water for later use, fry until golden, don't put too much oil, you can save fuel, as long as you turn over and be diligent.

4.Put the water in the pot for the pork ribs and marinate the pork ribs (boldly put sugar, three tablespoons, don't be afraid of more). Bring half a bowl of broth to a boil over high heat, add half a teaspoon of salt to enhance the taste.

5.Simmer on low heat for ten minutes to reduce the juice on high heat, and add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.

6.Sprinkle green onion branches and sesame seeds and a little MSG out of the pot. [1]

Bean juice is a special snack in old Beijing, which is made with mung beans as the raw material liquid source, through a series of methods such as soaking, grinding, fermentation, filtration, steaming, etc. The color is grayish-green, with a pronounced sour smell, and it becomes pale when cooked. Many people can't accept it when they smell it, and they will vomit when they drink it, and it feels like a rancid burial banquet soy milk.

In fact, bean juice is a very nutritious delicacy, rich in protein, sugar, various vitamins and trace elements, and also has an appetizing and refreshing feeling. The taste is sweet and sour, and the flavor is unique. But because the taste is really "special", many outsiders go to it, but few people can drink a bowl calmly.

Hot pot, pancakes, meat buns, vegetable buns, barbecue meat, hot and sour noodles, crispy pork belly, lo mein, Sifen, mapo tofu, shredded fish-flavored pork, kung pao chicken, honey barbecued pork, lychee meat, Dongpo meat, roast chicken, West Lake vinegar fish