★Qinhuai Eight Wonders: The so-called "Qinhuai Eight Wonders" refer to the sixteen famous points of the Eight Snack Restaurants in Nanjing: five-spice tea eggs and five-spice beans in Kuiguang Pavilion; crab shell yellow sesame seeds and dried shreds in Yongheyuan; duck oil cakes and sesame oil dried shreds in Qifangge ; scallion oil cakes and tofu brain in Liufengju; assorted vegetable buns and chicken shreds in Qifang Pavilion; Jiang Youji beef pot stickers and beef soup; thin-skin dumplings and red soup fried fish noodles in Zhanyuan Noodle Restaurant; five-color cakes and osmanthus sandwiched small Lantern Festival in Lianhu Cake Tuan Restaurant. ★Salted duck: Salted duck is a famous specialty in Nanjing and has a long history of more than a thousand years. The duck skin is tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrance, crispness and tenderness. The salted duck has the best color and flavor around Mid-Autumn Festival every year because it is made during the blooming season of osmanthus, so it is famous for: osmanthus duck . ★ Duck Blood Vermicelli Soup : Duck Blood Vermicelli Soup is a Nanjing-style snack made from duck blood, duck gizzard, duck intestine, Duck liver , etc., with duck soup and vermicelli. It has a fresh and fragrant taste and is refreshing and pleasant. Duck meat has high protein content and low fat content, which is especially suitable for the elderly. ★Liuhe Dragon Robe Crab Roof Bag:Liuhe Dragon Robe Crab Roof Bag was famous in the late Qing Dynasty. It is famous for its thin skin, rich braised, tender filling, beautiful shape, fresh taste, and not greasy. There are strict requirements for the processes of making crab oil, skin soup, filling, rolling, pruning, and steaming. The crab bag looks like autumn and is bright and tastes fresh but not greasy. ★Liuhe Eight Hundred Cakes: According to legend, in the Tang Dynasty, there were 800 monks who went to Yeshan to preach, and passed by Qinglong Town (now Eight Hundred Bridge) without vegetarian food. They used cakes to satisfy their hunger, and they were called beautiful after eating, so they were famous. The characteristics of the Eight Hundred Cake are pine and delicate, white as jade, thin as paper, sweet and delicious, curled continuously, and ready to ignite, melt in the mouth, and chew carefully to produce saliva. ★Squirrel Mandarin Fish: It has always been listed as a top-quality delicacy at banquets in various parts of the south of the Yangtze River. Mandarin fish dishes in various places are generally steamed or braised, while the mandarin fish dishes that are squirrel-shaped are first of all, such as Suzhou . According to legend, when Emperor Qianlong of the Qing Dynasty went to Jiangnan, he took a small meal at the Songhelou Restaurant in Suzhou. The chef used carp to create bones, carved patterns on the fish, added seasoning and marinated them, dragged them on the egg yolk paste, fryed them in a hot oil pan and poured them on the hot sweet and sour marinade, which was shaped like a rat, crispy on the outside and tender on the inside, sweet and sour. ★Su style pastries: Pastry in Suzhou is a famous local snack specialty. The filling is mostly made of nuts and diced pork butter, and the aroma is made of osmanthus and roses, and the taste is strongly sweet. Representative varieties include Su-style mooncakes and lard rice cakes. Soviet-style pastries occupy an important position in the history of the development of pastries in my country and are one of the main pastries in my country. According to relevant historical materials, Su-style pastries sprouted in the Spring and Autumn Period, originated in the Sui and Tang Dynasties, formed in the Song Dynasty, developed in the Ming and Qing Dynasties, and inherited, carried forward and innovated in the modern era. ★Su style candied fruit: The history of Suzhou's candied fruit can be traced back to the Three Kingdoms era. The Qing Dynasty was the heyday of Su style candied fruit, among which "Zhang Xiangfeng" is the most famous and has always been a "court food". There are more than 160 varieties of Su-style candied fruits, most famous for their golden silk candied dates, creamy plums, golden silk kumquats, sugar bayberry, and nine-made tangerine peel. ★ Beggar Chicken : Beggar Chicken is a famous dish in Changshu, Jiangsu, also known as yellow mud simmered chicken. ★ Yangzhou Top ten famous points: Sanding buns, thousand-layer oil cake , double maw cake, Jade Sauce , dried vegetable buns, wild duck vegetable buns, glutinous rice dumplings, crab roe steamed dumplings, car clove sauce, and chicken shredded rolls. ★West Lake Osmanthus Lotus Lotus: The ochre-red lotus root slices turned out to be "famous Chinese snacks". The lotus root slices are wrapped in a thin layer of glutinous rice syrup, which tastes glutinous and sweet. Experts say that it is not just white sugar, but honey, sugar and osmanthus are added on the outside and until they are thickened, so that they can have this taste. ★ Cat Ear : This snack is actually not special in appearance, but it is also a well-known traditional snack in Hangzhou and has also won the title of "Famous Chinese Snack". It is said that when making cat ears, they use flour, small pieces of land, and each piece must be pressed with a little finger to form an extremely small cat ear shape, so it is called cat ears. ★Hangzhou Rolled Chicken: In fact, the so-called "rolled chicken" is not a real rolled chicken, but is torn into silk with dried bamboo shoots, wrapped in rotten skin, and then cut into "rolled chicken" segments. Hangzhou rolled chicken is very particular about how to make it. Fry it in hot heat until it is golden brown. Leave a little oil in the pot, stir-fry the bamboo shoots and mushroom slices slightly, add soy sauce, sugar, and soup to taste, add the scalloped green vegetables, and a set of fresh and fragrant traditional Hangzhou foods will be released. ★ Qingdao ribs rice: It is a traditional famous food with a distinctive Qingdao local flavor. Its characteristics are bright red color, unique taste, crispy and crispy, and not greasy. It retains the unique fresh aroma of the meat, and achieves the characteristics of the meat not falling off bones and falling off at the mouth. Because it is carefully prepared with a variety of precious seasonings, its nutritional value has been greatly improved. The characteristics of the ribs and rice project are simple operation, stable process, convenient and fast, and delicious. This secret recipe is fragrant but not greasy, and can make the bones crisp and meat rotten, with a unique taste and endless aftertaste. ★ Seafood braised noodles : Qingdao specialty snack seafood braised noodles. Seafood braised noodles are added to the noodles. First, they are made of seafood and then cooked with hand-rolled noodles. Whether it is the material selection or cooking method, they are different from other noodles. What’s more important is that it has a unique taste that is very different from other noodles and has more comprehensive nutritional ingredients. ★ Changzhou Crab Xiaolongbao: During the Daoguang period of the Qing Dynasty, it was first created by Wanhua Teahouse in the south of the Xiaoheyanfuqiao. Features: Crab oil is golden and shiny, fat but not greasy, crab fragrance is fragrant, fresh juice, thin and vigorous skin, tender and smooth filling, and it tastes very good with balsamic vinegar and shredded ginger. ★Changzhou Hemp Cake: Changzhou Hemp Cake is an oval large sesame cake with a unique taste and flavor. It is also the most popular home-cooked traditional food for Changzhou people. When making, raw materials such as fine white flour, high-quality sesame seeds, sugar, and salt are used, and are refined through multiple processes such as dough, stirring, kneading, filling, forming, and baking. There are two flavors of salty and sweet, for buyers to choose from. Once the qualified hemp cake is released, the aroma is rich and fragrant, the color is yellow and moist but not burnt, the salty and sweet but not greasy, the aroma is crispy and delicious but not crispy, and the color, aroma and taste are excellent. In the past, Changzhou hemp cake was mostly eaten for breakfast by locals. Nowadays, after reform and innovation, carefully packaged, the appearance is beautiful and generous, and easy to carry, it has become a must-have gift for people to visit relatives and friends. ★Changzhou Sesame Candy: Changzhou Sesame Candy has a long history and unique flavor. According to legend, as early as the Tang Dynasty, locals began to produce sesame candy and sesame candy that looks like a squid, called squid candy. By the end of the Northern Song Dynasty, wolf smoke rose everywhere and Jin soldiers invaded the south in large numbers. King Kang Zhao Gou fled south from the capital Bianliang, and was in peace in the south of the Yangtze River. He blindly compromised and sought peace, and did not want to recover the lost territory in the north. The people were very angry about this. At that time, someone once wrote a poem saying: "When will the singing and dancing in the West Lake be done after the green mountains and green mountains are green and the warm wind makes tourists drunk, and they make Hangzhou Bianzhou." This is to exude dissatisfaction. The people in Changwu area used another form to express their desire to resist Jin and recover lost territory. They transformed the spherical hemp ball into a cylindrical shape like a musket and gave it to King Kang to inspire his courage to resist the Jin Dynasty and restore the country. Changzhou sesame candies have been made into cylindrical shapes since then, and have continued to this day. Changzhou sesame candy is finely selected and exquisitely produced. It is required that the sesame seeds be covered with skin and not leak the filling at both ends. The sugar layer has no stiff holes, sweet and crispy taste, does not stick to the teeth, white and bright, and is very uniform in color, thick, thin and long, and is just 20 pieces per pound. It is indeed a good gift for traveling at home and giving to relatives and friends. ★Changzhou dried radish: People who have been to Changzhou will say, "There is a strange thing in Changzhou. Dried radish is used as a dish for wine." The authentic dried radish in Changzhou is indeed different from dried radish elsewhere. It selects sweet and tender solid carrots produced in Xinzha outside the West Gate of Changzhou as raw materials. After washing and cutting them into strips, drying them in moderation, then adding appropriate amounts of salt, sugar and a variety of auxiliary materials, carefully marinating them. Due to the excellent selection of ingredients, it adopts a unique pickling process and is accompanied by a unique flavor condiment. Therefore, the dried radish in Changzhou is yellow and red in color, salty but not chubby, slightly sweet in salty, crispy but not spicy, and very delicious. Besides, it is cheap and good, and easy to carry. It is not only a side dish for people to eat, but also a pastime for drinking and after-dinner meals. If you buy authentic Changzhou products, customers will definitely enjoy the food. ★Changzhou shrimp cake: has a history of nearly 200 years.Qing Dynasty writer Yuan Mei " Suiyuan Food List " records: "Shrimp cakes, a little raw shrimp meat, onion, salt, pepper, sweet wine feet, add water to the noodles, and the sesame oil is burnt." The color is golden, crispy on the outside and soft on the inside, fresh and delicious. ★Changzhou horse hoof pastry; After the Taiping Army captured Changzhou in the tenth year of Xianfeng in the Qing Dynasty, a kind of oil pastry pastry appeared among the people, aiming to praise the achievements of the Taiping Army. Horseshoe pastry is made of raw materials such as refined white flour, marshmallow, soybean oil, etc., and is continued to be baked in a traditional Hongkuan. The color is golden, sweet and crispy. It has been included in "Chinese Famous Recipes". ★Liyang Tianmu Lake Casserole Fish Head: Tianmu Lake Casserole Fish Head: Founded in Tianmu Lake Hotel, Jiangsu Province, it was carefully cooked by Jiangsu Province's special chef Zhu Shuncai for nearly 30 years. It has now been hailed as the best traditional famous dish in Jiangsu and has become a strange flower in the Chinese food world. To cook Tianmu Lake casserole fish heads, the large-flowered silver carp heads naturally grown in the water of Tianmu Lake are used as raw materials. The pure natural Tianmu Lake water is the soup base and is processed with unique cooking technology. Since Tianmu Lake has clear and beautiful mountains and green vegetation filters the lake water, the bottom of the lake is sandy rather than silt. This unique natural environment makes Tianmu Lake water clear and sweet, and spotless, so the fish growing there is no earthy smell. Therefore, Tianmu Lake Casserole Fish Head is praised by many food lovers for its excellent quality of "fresh but not fishy, fat but not greasy". ★Quancheng Bao: Almost everyone who comes to Quancheng can’t forget to taste the famous Quancheng Bao. It has fine selection of ingredients, exquisite workmanship, rich and distinctive ingredients, and has a mellow taste and many varieties of colors. Quancheng Dabao has won the "Chinese Famous Snacks" award since 1997. It is fast and convenient without losing its national cultural characteristics, and has won wide praise and is well-known at home and abroad. The old address is No. 2, Nanmen Street. ★Mengjia Pixiao: The intersection of Gongqingtuan Road, walking all the way north, and it will be about 200 to 300 meters away. The specific location is No. 28 Chaoyang Street (a four-story Xiaobai Building). Old-fashioned brand. The business is not very good but the business is booming. In addition to its old signature stewed hoofs and ribs, the minced meat is also good. Open from 10-12 am and 16-18 pm. ★Famous scholars roasted whole lamb: No. 26, Jingsanwei 9th Road, Jinan. Quancheng was "one of the top ten famous foods" and became famous in the late Qing Dynasty. Choose a 1-year-old green goat in Liangshan, baked with a secret recipe passed down from ancestors, keeping the original flavor, and the color, fragrance and taste are excellent. ★ Huangjia Barbecue : I'm afraid many people have never eaten it. Huangjia Barbecue originated from Chapter . It uses pork as the main ingredient, secret recipe and ingredient, and is made of smoked and roasted with fruit branches. It has a slightly salty taste. There are two types of Huangjia barbecue, lean meat and pork belly (with pig skin). Not to mention lean meat, pork belly is fat but not greasy, and the pork skin is crispy and delicious, which is definitely the best in barbecue. ★Fried chicken every day: the east neighbor of Tianqiao Hospital. "One of the top ten famous foods" in Quancheng. Exquisite craftsmanship and unique flavor. It has been praised by people inside and outside the province and recognized by many international students. ★ milk soup Pucai : It is made of a tender and fresh soup produced by Jinan Daminghu , and is cooked with milk soup. It has always been praised as the first soup dish in Jinan. Milk soup and parchment are a famous dish of Yanxitang , but were later lost due to Yanxitang's poor management. ★ oil spin : Jinan traditional fine flavor snacks. During the Daoguang period of the Qing Dynasty, there was an oil-spin operation in Jinan city. The oil-spinning scallion is rich in flavor, crispy on the outside and tender on the inside, and is very popular and has been passed down to this day. ★Barbecue: Huimin Community, Carton Factory Barbecue, Ali Barbarbecue, Yijiu Barbecue, Naan Food Barbecue, Hao Mong Kok, Liangtian Barbecue, Xinjiang Restaurant, Caochuntang, Violet Barbecue, Wang Sheren, Xinpeng Shepherd. ★Sweet and Sour Yellow River Carp: The carp is fresh, tender and plump, and rich in nutrition. Jinan is located in the lower reaches of the Yellow River, and cooking carp has its own unique local flavor. The sweet and sour Yellow River carp has always been regarded as the first famous dish in Shandong. ★Jinan Sweet foam : Sweet foam is also called five-spice sweet foam, but it is actually salty. It is made of fresh and good millet soaked and ground into millet paste (for simple pictures, most of them are directly used for millet noodles). When boiling, add peanuts, cowpeas, red beans, vermicelli, tofu skin and spinach and other auxiliary ingredients, and use ginger and green onion to "sauté the pot", add pepper or "five-spice noodles" to enhance the flavor, and add a little sesame oil to exude its aroma
