Many Hong Kong artists are crazy about it. It is said that Aaron Kwok packed up the chafing dish when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to thousands of yuan.
2.kaohsiung: oyster omelet
Locust is a specialty of Kaohsiung and a kind of shellfish. First, stir the larvae with thread powder, then break up the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets.
3. Tainan: Fried Eels
Tainan specialty. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet.
4. Hong Kong: Barbecue
Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is soaked in secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and the taste is slightly sweet, which is popular in Guangdong. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Guangdong people always bring suckling pigs to worship God on holidays, and movies (videos) also like to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys.
5. Harbin: Demolis stewed live fish.
On the outskirts of Harbin, there is a small village called Demolis near the highway. The villagers opened a snack bar on the road to entertain passers-by who stopped to eat. Stewed tofu, vermicelli and carp in Wusuli River is a warm old practice of fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: if foreign friends don't like western food and northeast food, let's come to Molly to stew fish.
6. Dalian: salted fish cake
Salted fish cakes flowed from the local countryside into the city, and now they can be eaten in small restaurants and big restaurants. Fish is a sea fish in autumn. There are big fish, yellow flowers and palms. They are pickled with ginger and shallots and browned in oil. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil the cauldron with water, and then stick the cake around it. Want to eat? Wait till it's ripe!
7. Meizhou: Hakka stuffed tofu
Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Deep-fry the matchbox-sized tofu until it is golden yellow, "brew" the stuffing made of pork and fish into it, add chopped green onion and sesame oil, and stew it in a chicken soup casserole until it is fragrant. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.
8. Qiqihar: killing pig dishes
During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.
9. Zhanjiang: local chicken
Zhanjiang, formerly known as "Guangzhou Bay", has similar eating habits to Maoming and Yangjiang. Zhanjiang cuisine is one of the cuisines in western Guangdong, which pays attention to the refinement of coarse materials and its original flavor. Zhanjiang native chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chicken is selected from farm chickens that grew up eating Gu Mi and grass in Xinyi County, Zhanjiang. Is the little hen growing slowly or laying the first nest of eggs? This kind of chicken has strong fiber and is easy to accumulate nutrition. The cooked chicken is golden and shiny in appearance, smooth in skin and rich in flavor. A dish of sesame oil and garlic sauce is "irritating"!
10. Yan 'an: mutton soup
There are many delicious foods in Yan 'an: the potatoes in Ganquan are covered with bean curd pancakes, and the best is mutton soup. Mutton, mutton offal, soup cooked with seasoning, very simple. The villagers squatted together around the mutton belly towel, holding steaming mutton soup in their hands. In Yan 'an, where the average temperature in four seasons is only 9 degrees Celsius, this winter is not too cold.
1 1.Xi An: cold donkey meat.
Donkeys * * * have the effects of invigorating qi and blood and benefiting viscera, and there is a folk saying that "dragon meat in the sky is donkey meat on the ground". Shaanxi Guanzhong is rich in China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat has existed since Xianfeng period of Qing Dynasty. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are more donkey meat soup pots and stir-fry dishes, and Sichuan cuisine and medicated diet are added. The meat is delicious.
12. Xiangtan: Maojia braised pork
Maojia cuisine is famous for Chairman Mao's hometown, and Chairman Mao's braised pork is full of praise. Authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is pork belly. Steaming the belly meat with five layers of three flowers with rock sugar and octagonal cinnamon, then frying it in a pot and adding lobster sauce, which is very delicate and complicated. The cooked braised pork in Maojia is golden and shiny, fat but not greasy, very fragrant and delicious.
13. Guangzhou: Laohuotang
Making soup is a compulsory course for housewives in Guangzhou. There are no authentic Guangzhou people who don't like soup. The old fire soup in Guangzhou, whether cooked at home or sold in restaurants, is nothing more than a purpose-nourishing! In summer, stewed pork ribs with winter melon and lentils and red beans will reduce fire, and stewed chicken with American ginseng will dispel cold in winter.
If you have just arrived in Guangzhou, the taxi driver will tell you that the water here is very hot and your face will grow pimples. You need soup and herb tea. ...
14. Shunde: chrysanthemum fish.
Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Food is in Shunde and the kitchen is in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a representative style. There are also double-skin milk in Shunde daliang town and fish cakes in Chencun. ...
15. Yanji: dog meat hotpot
When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other places in China, hot pot and Korean dog meat hot pot are also popular. Special pot bottom, stewed dog meat and dog ribs. Only fresh is spicy. It may be that Yanji is too cold, so pepper should be added to the dog meat. What's the point of raising enough milk to kill the stomach?
16. Changchun: the third line
China folks have always had the habit of tasting the three delicacies of land, trees and water on a long summer day. Speaking of the three delicacies here, it refers to the seasonal fresh vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together and tender. When we arrived in Changchun, Sanxian cuisine became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is an authentic northeast dish.
17. Jiamusi: stewed vermicelli with sauerkraut and pork.
Northeasters love stews, and there are many famous dishes to eat. What kind of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork and sauerkraut are all local dishes that are eaten cold in December, as the name implies. The pickled cabbage pickled by northeast Chinese cabbage is cut into matchstick-thick silk, which helps the white leaves to be green and not rotten for a long time. The local potato flour is easy to cook and boil. Just hang upside down with chopsticks when Huang Liang is in the pot. With the old soup of pork bones cooked when killing pigs, and the pork sauerkraut noodles stewed with sauteed pork belly, the delicious aroma surrounds the roof!
18. Shenyang: Sichuan hotpot
Just like in other cities, Sichuan hot pot is as popular on the streets of Shenyang. The taste of Sichuan hot pot is strong and spicy, which is similar to that of Northeast cuisine and suits the taste of Shenyang people. Speaking of spicy food, Northeasters are also outstanding. In fact, the owners of Sichuan hot pot restaurants in Shenyang really feel that they have found the right place. The enthusiasm of Shenyang people makes them regard this place as their second hometown.
Hohhot: Mongolian barbecue.
The authentic flavor of people on horseback is baked. When you have entered the yurt and drank milk tea, you will receive Hada from the hospitable herdsmen with both hands! When you are around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "nothing happens, look at cattle and sheep".
20. Beijing: Boiled fish
"Ma Shang, spicy enough", originally a famous dish in Chongqing, is now very popular in Beijing. It indirectly reflects the re-emergence of Sichuan cuisine in Beijing and the decline of home cooking in Northeast China. The process of cooking fish is simple: cut the fresh fish into thin slices, marinate it with salt a little, and then cook it in water. The real taste depends on the quality of pepper, pepper raw materials and the level of cooking red oil.
2 1. Jilin: dog broth
In the Korean Hotel in Jilin, all the dog broth is fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. There are many ways to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant.
22. Shenzhen: Chongqing Hotpot
Shenzhen seems to be an easy city to land in, and you can find any style of food. Of course, the hottest thing now is hot pot. A website named Shenzhen Yi launched a special topic of "hot pot" diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, "Tanyutou" Hotpot, Japanese Hotpot ... What a hot pot competition!
Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. Known for its exquisite preparation of soup, diverse raw materials, mixed meat and vegetables, wide adaptability, unique style and warm scene, it is the hottest Pengcheng.
23. Zhuhai: Yellow Bone Fish
Sichuanese eat diced yellow pepper, while southerners call it yellow bone fish. Zhuhai is a city used to eating seafood. There are many immigrants and there is no food of their own, so they have to eat everywhere. This fashionable yellow bone fish is produced in Hunan cuisine.
24. Xiamen/Boiled live fish
The popularity of this dish in recent years at least shows that Xiamen people, who have always been picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the large-scale landing of exotic dishes in Xiamen caused by the sharp increase of the migrant population in this city. In 2000 alone, Xiamen, a small town with a population of only 600,000, opened nearly 30 Sichuan restaurants.
However, boiled live fish really tastes good. Although the ingredients are simple and popular (grass carp) and the cooking method may not be unfamiliar (boiled), its wonderful combination of spicy and fresh not only satisfies Xiamen people's enduring good taste of fish and seafood, but also extends its traditional "sand tea complex" in the whole Sichuan cuisine fashion trend.
25. Longyan: drunken river
This is a classic Hakka dish, which was once popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan cuisine and Hunan cuisine have swept across the country, this drunken river is still prosperous.
Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inner side and tail) and three forks (crown and two claws), but the most distinctive feature of this dish is wine. Only by cooking with Hakka wine can we make fresh, tender and delicious chicken.
26. Chengdu/pickled cuttlefish
An author named Mao Liao described Sichuan-style seafood in this way: Since the seafood defected from Sichuan cuisine, it seems to glow with its second spring! A typical example is pickled cuttlefish.
This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big head and thick meat, you need to soak it just right. The dishes are red and white, pleasing to the eye! The taste of pickled peppers is all in the squid larvae, with a little sweetness.
27. Yibin/diced fish hotpot
The diced yellow pepper on the edge of the Yangtze River is "Bashi diced yellow pepper". What do you mean by "Bash"? This is Sichuan dialect, which means great.
The diced yellow peppers made in Yibin are not braised or steamed, and are mostly eaten in Sichuan cuisine. The diced yellow spicy fish hotpot is tender and incomparable.
28. Changsha: dry nest snake with skin
In 2000, delicious shrimp became a fashion in Changsha, and every restaurant and booth cooked delicious shrimp. With the recent outbreak of grass lobster, the delicious snake that came on stage has the upper hand. Delicious snakes have the same effect as delicious shrimps. Chopping the snake into strips is also stewed with Hunan specialty hot sauce, aniseed, fragrant leaves, green and red peppers and onions, ginger and monosodium glutamate. After the fire is fried, simmer it thoroughly and taste it separately. After pouring the juice on the plate, the fat snake section has been soaked red, the snake meat is tight and has a transparent luster. Take a bite along the grain, and the elastic snake meat gradually turns into fragrance between the tips of the tongue, and then the spicy taste is so spicy that people can't stop.
29. Haikou/Shawo Wenchang Chicken
Wenchang Chicken, known as the first of the "four famous dishes" in Hainan, is named after it is produced in Wenchang City, Hainan Province, and weighs about 1.5 kg. The traditional way of eating Wenchang chicken is to chop it in white, which can best reflect the original flavor of Wenchang chicken. At the same time, chicken oil chicken soup rice is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiling chicken. Under the influence of the national casserole fever, Hainan Wenchang chicken also has the trend of casserole.
30. Sanya/red curry cucumber with duck meat
Jiaji duck, commonly known as "Muscovy Duck", is an excellent duck species introduced from abroad by Qiongji overseas Chinese in the early years. Its duck breeding methods are particularly particular: First, feed the ducklings with fresh water fish and shrimp or earthworm cockroaches. About two months later, when the duckling just grows up, it will be kept in a small circle to narrow its range of activities, and then mixed with rice and rice glue to make a small pimple to feed, and it will grow into a meat duck in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet. Add red curry and melon to make it more lively and fragrant.
3 1. Nanchang/Artemisia selengensis fried bacon
The grass in Poyang Lake is the treasure of Nanchang people-this is a dish. Although this dish cooked by Nanchang Jiujiang is not expensive, it is the favorite of Jiangxi people. Whenever possible, it will be given to friends from other places and people who have been away from Jiangxi for too long. Artemisia selengensis is a unique aquatic plant in Poyang Lake area. Traditional Chinese medicine believes that it is sweet, flat and slightly toxic, and can clear away heat, promote diuresis and kill insects. The tender stems of Artemisia selengensis are fried with bacon, and some leeks are added to "line" the original fragrance of Artemisia selengensis. The end result is that bacon is salty and soft, and Artemisia is crisp and sweet. This dish is also found in Hunan cuisine, but the root of Artemisia selengensis is fried, and Artemisia selengensis on land is not crisp enough.
32. Ganzhou/Gannan Fried Fish
Many people accidentally call Gannan small fried fish Gannan small fried fish, which is all wet. "Fish cake", "fish dumplings" and "small fried fish" are collectively called "three fish" in Ganzhou. Small fried fish in southern Jiangxi is a local flavor dish initiated by Lingchu in Ming Dynasty, which is still widely circulated. It is named after a small wine (Ganzhou used to call vinegar a small wine) to fry fish. Small fried fish is made of fresh grass carp, cut from head to tail, cut into pieces in batches, and cooked with ginger, onion, red pepper, wine (vinegar), soy sauce and water wine. Golden color, fresh and smooth taste, slightly vinegar.
33. Pingxiang/Chili Fried Bacon
"Jiangxi people are not afraid of spicy food", and spicy food is in Pingxiang. Because it is close to Hunan, Pingxiang people eat spicy food very fiercely. It is said that even steamed eggs should be put with Chili powder. Pepper fried bacon is a typical spicy dish, but the spicy taste is supplied to bacon, which makes the aroma of bacon more hearty and rich.
34. Ji 'an/Jinggangshan smoked bamboo shoots and roasted meat
800 Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Cooked bamboo shoots are baked with charcoal fire until they are dry. Because they are dark brown, they are called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.
35. Anshun/Fried Bait Block
Bait slices can be roasted, boiled, fried, marinated, steamed and fried, and the most obvious bait slice is elegant demeanor. Cut the bait into small pieces, add ham slices, pickles, green onions, leeks and pea tips, stir fry, pour in sweet and salty soy sauce and mix in a little oil pepper. The taste is sweet, salty, rich in color and strong as oil painting.
36. Yinchuan: Snowflake Mutton
Snowflake mutton has created the most romantic and light association for mutton which has always been famous for its fish flavor. This dish is made by peeling the cooked mutton slices of white sheep, slicing them loosely, cutting them into domino slices, and soaking them evenly with ingredients. Fresh milk and egg white are mixed with minced chicken and mandarin fish, then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over. Spoon the whipped egg white on the steamed mutton slices, which is the origin of the snow-like Kethleen. Put the spoon on the fire, then add the ingredients, thicken one layer at a time, and finally pour in the chicken (duck) oil. A "snowflake mutton" with bright appearance and soft entrance, such as melting snowflakes, is finally done. Exquisite workmanship, really a little taste of Jiafu eggplant.
37. Liuzhou/snail chicken
The 24 seats that can enter the Jin-style Manchu-Han banquet have become the only 24 dishes on the mat, and the snail chicken is really extraordinary. Actually, the market price of laying hens is not expensive.
38. Luzhou: Fish Head Hotpot
Sichuan hot pot originated in Luzhou, an important town in southern Sichuan where the Yangtze River and Tuojiang River meet. The hot pot industry here is booming, creating many brands of hot pot restaurants. Fish head hot pot includes Yangtze River fresh fish, yellow-hot diced fish, casserole fish, half-soup fish, etc., which are often spicy and delicious but not dry, with outstanding flavor in southern Sichuan.
39. Dunhuang/Shuangta Fish
The food style in Dunhuang is deeply influenced by nomadic people in the grassland. "Roast whole sheep" is a must-have dish for all hotels and guesthouses in the city. The "three unique skills of Anxi"-drinking Cynomorium wine, eating melons in Guazhou and eating fish in Twin Towers are the origins of Anxi and Dunhuang food culture. Cynomorium songaricum wine is used to strengthen essence and strengthen yang, and melon has been produced in Guazhou (Dunhuang) for more than 3000 years. Zhou Muwang feted the Queen Mother of the West and her ministers, namely Guazhou honeydew melon; The fresh water fish maw of the Twin Towers is fresh, tender and refreshing, which is the reserved menu in the four major food series in Dunhuang today, namely "Heroes", "Weather in the Prosperous Tang Dynasty", "New Scenery in Dunhuang" and "Everything in the Market".
40. Quanzhou/Jiangya
Quanzhou people are greedy, and the ginger ducks in the ancient city food street are very popular. Quanzhou people buy chickens, ducks, shrimps and crabs for the winter, and it is convenient to buy ready-made ginger and ducks. The ginger duck in Quanzhou comes from Xiamen, which is a must for Fujian cuisine.
Ginger duck has three flavors: salty, light and spicy. The method is to cook with strong fire, stew with warm fire, make up the medicine and turn it in the pot three times. The pot is oily but not greasy, with unique taste and overflowing fragrance.
How about a long barbecue? Eat once a month? Yes, but in moderation, just once a month. Taking things is harmful to your health. Try to eat as little as possible, just once a month!
I hope it helps you.
Eating barbecue once a month will make you fat. If you are obese, you will get fat if you eat anything. Those who are born thin will be uncomfortable because of the mistake of eating fat.
So whether you can be fat is not only related to the amount of exercise, but also closely related to heredity. The main reason why many people are thin is the constant release of heat in their bodies. In the cold season, their body surface temperature will be slightly higher than that of fat people, so they will not hoard their bodies to get fat. On the contrary, it will consume a certain amount of fat to supplement the continuous release of heat. Fat people are just the opposite, so they are fat.
Zhang Ziyi, a famous movie star, likes snacks very much, but she is not fat. This is the principle.
Is it okay to have a barbecue (junk food) once a month? Yes
The carcinogenicity of barbecue food is related to the amount of food eaten. It is suggested that it should not exceed twice a week and not exceed 100g each time.
Correct diet
1. For ingredients, it is best to choose lean meat with less oil, such as pork tenderloin, chicken breast or seafood such as squid and oyster.
2. In terms of sauce, it is best not to brush barbecue sauce when baking, so as not to consume too much salt and sodium.
3. Seafood such as scallops can be directly roasted with garlic without sauce, which can also reduce the generation of carcinogens.
Many people like to drink beer while eating mutton skewers, which is very unhealthy. [Reminder: Barbecue food is not suitable for appetizers.
In summer, many people like to get together with relatives and friends at food stalls and eat mutton skewers while drinking. However, it is unhealthy to use barbecue food as an appetizer when drinking.
In the process of barbecue, not only the utilization rate of protein in food is reduced, but also the carcinogen benzopyrene is produced. Moreover, gene mutation caused by nucleic acid decomposition in meat may also lead to cancer.
When excessive drinking increases the blood lead content, the combination of the above substances in barbecue foods is easy to induce digestive tract tumors. In addition, due to the large amount of drinking in summer, the probability of inducing this disease is often high.
Studies have shown that although alcohol itself is not a carcinogen, it has obvious auxiliary carcinogenic effect. First, alcohol is an organic solvent, which can dilate the blood vessels of digestive tract, dissolve mucin on the surface of digestive tract mucosa, and make carcinogens easily absorbed by human body. Second, alcohol will reduce the detoxification function of the liver and promote the role of carcinogens. In addition, alcohol can also inhibit human immune function and enhance the activation of carcinogens. Therefore, it is best to drink in moderation.
The carcinogenicity of barbecue food is related to the amount of food eaten. It is suggested that it should not exceed twice a week and not exceed 100g each time.
5. It is best to match barley tea or green tea, preferably warm, to relieve boredom and protect the stomach from alternating cold and heat.
What is the name of the contraceptive pill taken once a month? Or take more long-acting oral contraceptives, also known as levonorgestrel ethinyl estradiol tablets. Take it twice in the first month and once a month later. Please read the instructions carefully ~ ~
It is recommended not to take it for a long time ~ it is best to let your boyfriend wear a condom! ~ for reference! ~
Please comment! ~
How many times a month do you insecticide your golden retriever? First deworming one month after birth. About three months, deworming every two weeks 1 time. Three months old-1 week? Insect repellent once a month (in vivo)
How much and how often should the baby eat milk powder once a month? If the baby is fed with milk powder, the newborn baby can prepare an appropriate amount of milk according to his own weight, 30-60 ml each time, 6-8 times a day. In the future, the amount of milk can be gradually increased according to the growth of digestive ability until the full moon, and 90- 120 ml milk can be fed each time, and the feeding times should be reduced. But this is just a reference. If the baby is clamoring for food, the mother still has to feed him and make him full. There is also water feeding, feeding water once between milking, not too much, so as not to affect the baby's milk quantity.
How often should a one-month-old baby eat milk? Usually every 2-3 hours, but it also depends on the baby's situation. At that time, my baby ate less every time, but he always called for it. We will slowly adjust her and adopt it.
Fatty liver has no problem eating barbecue and drinking wine once a month. Hello, first of all, it seems that you set yourself a very low standard. It's okay to eat barbecue and drink wine once a month, but it takes a week for your liver to detoxify! Why don't you change the wine to another drink? Abstinence is the best choice!