If I m visiting your city, what are some of the must eats?

01 Braised soupI used to think that stewed soup was available all over the country, but when I left Heze in college, I found out that it was a unique delicacy of our Dingtao. Its main raw material is sweet potato, which is crystal clear on the outside. The stewed soup can be found in our small restaurant in Dingtao, and it is also an indispensable dish in our Dingtao banquet, highly recommended!

02 Peony cakeHeze as the capital of peonies,How can you come to Heze not to take a look at our magnificent peonies! How can you not try the delicious peony cake! Our peony cake in Heze is also a must, the second recommendation!

03 Steamed locust flowersThe steamed locust flowers in our Dingtao are really unforgettable. Every year when the locust flowers are in full bloom, almost every household will go to pick the locust flowers to make steamed locust flowers to eat. Steamed locust flowers are really the most delicious steamed dish I have ever tasted.

Very recommended, Dingtao preferred food.

Answer: It should be the stinky mandarin fish.

Coordinates Jinan, wall crack recommend the stinky mandarin fish in Anhui hotels. If you come to Jinan for tourism, you must feel it.

Anhui people's signature dish Huizhou stinky mandarin fish, with an average daily sales volume of more than 30,000 pieces, unique craftsmanship and secret recipes, overflowing with fresh fragrance, unforgettable entrance.

The selection and initial processing of stinky mandarin fish are very exquisite. In order to ensure the quality, only mandarin fish in March and April are selected, and the mandarin fish in this season is the fattest.

The mandarin fish is evenly salted and placed in a wooden bucket to the top of the barrel like a stack of arhats. If pressed with a large stone, the texture of the mandarin fish will naturally be firmer.

In Anhui, advanced scientific equipment is perfectly integrated with ancient recipe techniques, and only in this way can the fish be fermented just right.

Mandarin fish is one of China's unique freshwater fish, and the chefs of Anhui Renjia Hotel have unlocked the magic of deliciousness.

Before putting it in the pot, the chef will wash the pickled fish to remove the excessive flavor on it. After that, it was changed to a flower knife that is easy to taste. Fry the front and back first, then add the chili pepper and other seasoning powders. After that, add water and simmer, finally collect the juice and serve.

The white meat like garlic cloves, after being soaked in the slightly spicy and slightly salty soup, a new salty freshness is produced, one by one, very tender and delicious.

The smell of stinky mandarin fish is truly unforgettable. If you come to Jinan for a tour, in addition to the local oil swirl sweet foam, the "foreign" dish stinky mandarin fish, which is more delicious than the traditional recipe, must not be missed!

The food taste of Qinghai has strong plateau characteristics and ethnic style, and the color, fragrance, taste and shape are integrated with the ancient customs and customs of various ethnic groups. Even some foods originating from the mainland have been created and improved in Qinghai to infuse a strong plateau atmosphere.

<> Qinghai is mainly pasta, which can be divided into more than a dozen categories such as rolling noodles, kneading noodles, steamed noodles, fried noodles, dough noodles and so on.

On the train to Xining, the northwest-style stuffed skins sold by the conductor along the train are also one of the typical Qinghai snacks. It is completely different from the things I eat in the mainland with the same name, from the "appearance" to the taste, the stuffed skin here is dark, thick, tough, it has a special taste, according to the locals, it is added with a plant alkali that is only produced in Qinghai, poured with various spices, and vinegar made from grass fruits, I promise, when you return to the mainland, you will definitely remember it.

Since Qinghai is a place with a relatively developed animal husbandry, there are also many beef and sheep meat and dairy products. Traveling to small places in Qinghai is more likely to taste authentic highland cuisine. Yaks, Tibetan sheep, Pur goats, etc. in Qinghai Province, they taste the delicious aquatic plants and colorless flowers of the grassland, and various herbal condiments, and the meat quality is more fragrant, nutritious, and absolutely pollution-free, but they are only the best products for making finger meat.

There is also a mixed soup made with the belly, brain, intestines, and hooves of cattle and sheep, and drinking a bowl can not only get the heat to resist the cold, but also be fragrant and delicious, and absolutely satisfy your cravings. Street barbecue, roast mutton tendon, clear soup lamb tripe... The hot air and the fragrant aroma make you completely forget your desperate oath.

As for dairy products, Qinghai yogurt is the first to be recommended, different from the yogurt in the mainland, the yogurt here is thick to eat with a spoon, with a thick layer of milk skin condensed on it, its mellow and tender is extraordinary, you can taste it at the mouth of the snack alley in Xining, but to taste the real "gluttonous" yogurt is to go deep into the pastoral area, to the herdsmen's homes to discover ......In addition, there are milk tea, qula, ghee, etc., all of which you must taste when you come to Qinghai, and what is even more rare is that these are not palace snacks, but the daily food of ordinary people.

When it comes to the taste of Qinghai's dishes, it is mostly known for its fresh and spicy, the line chili produced in the domesticated Salar Autonomous County of Qinghai Province is a high-quality agricultural product in our country, and the Xunhua chili powder "splashed" from the green oil produced in Menyuan County, Qinghai Province is a must-have food for the local table. When tasting snacks in Qinghai, the boss will ask, "How to put spicy food?" Think about it.

In recent years, Sichuan flavor has also entered Qinghai in a big way, just like other cities, and Sichuan restaurants can still be seen in remote places such as Maqin and Wudaoliang. Especially in Xining, Golmud and other places, "Malatang" and those "Hangzhou xiaolongbao", or "Northeast dumplings" and other signboards make you feel very cordial, and immediately dispel the embarrassing idea of not being used to the northwest diet.

Yichun has a long history of making powder, the main raw material is high-quality early rice, plus Yichun people like chili, that is really tender, tough, delicious.

Yichun fried noodles are authentic snacks, Yichun's rice noodles are not fine or coarse (Nanchang rice noodles are too fine), the taste is spicy and refreshing, and the taste is just right. I remember when I was a child to Yichun to take the car to the West Bus Station, there was a grandmother at the door with the traditional old soy sauce, if you can taste a bowl of fried noodles, even if you walk home, you are willing, as long as the Yuan bowl of noodles, eat fragrant and full, now I think about it and miss it very much.

Yichun handmade soil powder.

1: Soak the soil flour in cold water for 3-4 hours, soak until the nails are broken, there is no hard core, you can remove it, mix it with cooking oil, and it is not easy to stick to the pan when frying the flour.

2) Heat the oil, add lean pork, chili, garlic, water spinach or other side vegetables (pumpkin, bean sprouts, sauerkraut, etc.) and stir-fry until raw.

3) Add soil flour to taste, salt, chicken essence, monosodium glutamate, dark soy sauce, light soy sauce, stir-fry until even, sprinkle with chopped green onion and serve.

4: Breakfast with milk fried noodles Dinner, supper, beer fried noodles, a good day begins and ends.

Pure rice is full of toughness.

Natural green with no additives.

Reminiscent of the taste of hometown, come to a Yichun fried noodles.

My city has a lot of food, and if you're going to visit my city, I recommend it.

1: Beef noodles, our beef noodles here are the most authentic. Delicious soup, chewy noodles, and fragrant coriander. You can't stop eating it.

2: Mutton steamed buns, especially in winter, eat a bowl of hot mutton steamed buns, that is the most beautiful enjoyment. Especially the haggis steamed buns, which are particularly fragrant.

3: Liangpi, Liangpi has a very long tradition in our place, eat a bowl of Liangpi in summer, chewy, and you can't stop eating.

4: Noodle fish, when we come here, the most distinctive thing is noodle fish. Slurry surface fish, clear heat and detoxify and delicious.

5: There are two kinds of fried noodles. One is fried noodles with eggs and the other is fried noodles with shredded pork. You can choose according to your preference, and it is especially enjoyable to eat.

In fact, there are a lot of delicious food in our place, especially the food street, which will definitely make you unable to walk.

Shandong Yantai is a beautiful coastal city, since ancient times is a natural harbor, the beautiful ancient city is surrounded by mountains and seas, the sea market scenery is illusory, the gull island is fluttering, it is not lively, at the same time, the fishery and forestry agriculture is developed, the products are abundant, and there are many kinds of delicacies. Today, let's share the 6 most famous specialties in Yantai, Shandong, the 5th meaning is good, every household has to do it during the New Year, let's take a look.

1. Penglai noodles.

Penglai noodles are a local traditional food in Penglai District, Yantai City, Shandong Province, the noodles are gluten, slender, with thick and delicious thickening soup, delicious taste, smooth taste! I feel that Penglai noodles will come to the reality, in fact, it is still all kinds of seafood to play, the well-known oyster noodles with abalone noodles, prawn noodles, sea cucumber noodles and so on in turn, in Yantai, weddings and funerals and wine to push the cup to change the cup in the end of the highlight must be Penglai noodles!

Second, the pan silk cake.

Pansi cake is the characteristic traditional food of Yantai, Shandong, the traditional pansi cake, the master will pull the noodles into thin noodles like dragon whisker noodles, and then plate them up, fry them in the oil pan, it is really the same as the pansi hole, with three characteristics: first, the layers are clear; second, the outer silk is fragrant and crispy; The third is that the inner silk is fragrant and soft. One crisp and one soft, two different tastes are staggered, it is really delicious.

3. Yantai stew.

It is said to be "Yantai stew", in fact, we can give it a very popular name - fried cold noodles. It's just that the jelly here is made of sweet potato starch, sesame paste, shrimp oil, garlic and other raw materials. Add an appropriate amount of oil to the pot, stew the seeds into pieces, fry them in the pan to make a bowl, and add sesame paste, fish sauce, and garlic paste to make a sauce, which has a very good taste.

Fourth, Fukuyama noodles.

Writing about Yantai's Fushan noodles, swallowing saliva, in fact, I haven't eaten at all, but I like all the "marinated" noodles, so I can fully imagine how delicious it is, Fushan noodles have a variety of tastes, and Yantai people most often eat, or play lo mein, fish lo mein, boil pot noodles and so on, people who like it, naturally understand the beauty of noodles hanging with marinade, don't like it is slimy, can't get off the mouth, so do you like it?

5. Yantai sea intestines.

Yantai sea intestine is a special product of Yantai City, Shandong Province, and the sandworm is not the same thing, the sandworm is a checkered star worm, and the sea intestine is a single-ring spiny beetle, and the taste and cooking method are also different. Dumplings, shabu-shabu, stir-fried leeks, spicy ......You can do what you want to eat, especially delicious, every Chinese New Year, every household has to make a long-term surplus dish (intestines, leeks, meat, fish), in order to get a greater harvest in the coming year.

6. Fried noodle fish.

Noodle fish is a characteristic traditional food in Yantai, in the impression, grandma wants to and a large pot of noodles, the noodles are much softer than the noodles of steamed steamed buns, and then wait for the noodles to open, add salt water to make noodles, cut into long strips, stretch out with your hands, go down into the oil pot, the noodle fish slowly floats up in the oil pot, becomes golden brown, the freshly fried noodle fish is crispy on the outside and soft on the inside, especially fragrant!

The city I live in now is Changsha, and the local specialties are:

1.Stinky tofu.

The well-known stinky tofu has a history of nearly 1,000 years, and its most beautiful era can be traced back to the Xuantong period of the Qing Dynasty, the Empress Dowager Cixi gave the name "Qingfang", which made the stinky tofu immediately famous all over the world, according to historical research, the Empress Dowager Cixi also has a habit of eating Shaoxing stinky tofu, and also listed it as a side dish of imperial cuisine.

Changsha stinky tofu smells bad and tastes good, some people shun it, and some people regard eating it as a hobby. I have to mention the hundred-year-old fire palace, in 1958, when I went to Changsha to inspect, I also went to the fire palace to eat a meal of stinky tofu. In addition to the fire palace, many individual stalls scattered in the folk alleys also taste quite good.

2.Sugar and oil poop.

The most famous snack in Changsha, sugar and oil baba should be counted as one. Walking in the streets and alleys of Changsha, you can smell the refreshing fragrance of sugar and oil baba at any time, and see the stalls of fried sugar and oil baba. All you need is a stove, a pot, a small cart, and a wooden stand.

Although sugar and oil baba is cheap to build, and the main raw materials are white flour and sucrose, its manufacturing process is delicate and exquisite, and there is a special manufacturing process.

And it must be eaten while it is hot, it will lose its taste if it does not harden, so you must not be afraid of being hot when eating sugar and oil baba, and because it is fried in sugar oil, the taste is sweet but not greasy, but people with diabetes should eat it carefully, plus it is made of glutinous rice, and people with bad stomach need to eat it in moderation.

3.Taste shrimp.

Taste shrimp is a special snack that arose in Changsha Education Street, South Gate and other places in the past few years, and later spread to the whole city and even the whole province, and has been prosperous for a long time. The taste of shrimp is bright, the soup is thick, the taste is heavy, and the spicy is incomparable, and it is deeply loved by the Changsha people who have a heavy taste.

At first, the flavor of shrimp came to the table in the form of supper, and now there are many specialty restaurants specializing in flavor shrimp in Changsha, the more well-known ones are "Si Jiaoyu" at the south gate, "Sheng Ji" and "Plum Garden" under the Bayi Bridge.

4.Yang Yuxing noodles.

Yang Yuxing's noodles have a flexible taste, and when cooking noodles, pay attention to wide soup, clear water, and boiling; The soup is made from pork bones and old hens; From the popular local people's favorite shredded pork noodles, hot and sour noodles to high-end crab roe and scallop noodles, everything is available, and the ingredients are full of flavor and freshness. There are many customers who eat noodles in Yang Yuxing Noodle Restaurant from morning to night.

5.Chop the fish head with peppers.

Strictly speaking, chopped pepper fish head is not a traditional Hunan dish, it should be regarded as an innovative Hunan dish, which has only been created in recent years and has become popular.

But there is no doubt that it is indeed the hottest Hunan dish on the table today, and it is also the signature representative of Hunan cuisine. Wash the fat fish head, chop it, sprinkle a small amount of vegetable oil and cooking wine, ginger shreds on the fish head, evenly put in the Hunan chopped pepper, put it in the steamer, steam it for 10 minutes on high heat, get out of the pot, sprinkle with chopped green onions, sour, spicy, fresh and smooth. Especially this spicy, it makes you spicy and enjoyable, and by the way, you can taste the freshness of the fish, especially the juice of the chopped pepper seeps into the head of the fish, which is simply wonderful!