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51. Kaifeng: sesame wings to the wing

you want to eat authentic Yucai Kaifeng – Kaifeng millennium here, but ah! Yucai the materials are generally homemade, wonderful in flavor and heat. Sesame wings marinated chicken wings wing is actually beaten egg and then dipped in sesame seeds wrapped, put the oil in the deep-fried. Zhashu the egg Kuxiao onion skin. Yucai in such rare beauty and delicious food.

52. Luoyang: soup meat

Luoyang I like draft, dozens of dishes, Tangtangshuishui down, eat people Lianhu fun. I meat soup is indispensable water dishes so, on the main Yucai the store “really different” is the best made it to lean meat based material, fungus, lily, large green beans as adjunct well-produced, meat Huanen, slightly acidic cutlery.

53. Anyang: Button Bowl crisp meat

Central Plains area of Anyang, subdued taste, but in recent years, Sichuan, Cantonese, Dongbei successive entry into a restaurant, Anyang people like a variety of dishes that are points. Eight bowl of local traditional dishes are still popular, and ultimately, particularly in weddings and funerals. As of now in terms of flavor, crisp flesh deduction bowl to spread the most potential. Traditional snacks three non-stick, slip surface that the most able to represent the characteristics of diet in Anyang.

54. Shijiazhuang: fried whole fish caught

perspective from the traditional dishes, Shijiazhuang too young, young enough to not have their own characteristics, the so-called Shijiazhuang dishes, in fact, absorbed in Beijing, Shandong and other places cuisine features, coupled with a Innovation made. There is a local food fried whole fish catch has been quite Shijiazhuang this “mind.” Fried whole fish catch is used for large carp, wonderful is that Daogong. Side dish table, a dish to share to one third of the desktop, good atmosphere there.

55. Datong: Datong Hui Cai

complex taste, do not pay attention to, of all cuisine accept all. Based shrimp, braised turtle on the face of these are, in fact, affordable and delicious Huicai practice by the local chefs to heat the most. Hui Cai a little taste of Dongbei, potatoes, cabbage, noodles, pork pot of stew, fish, prawns were generous pot, warm stomach.

56. Qinhuangdao: steamed seafood

to Qinhuangdao to naturally expel seafood, local people like the steamed seafood, whether it is crab, shrimp or clams, put in water, steamed, dipped in ginger vinegar, when eating, that fresh ! There is a seasonal seafood, crab seasons a year, beginning in late April to eat shrimp Phi, of course, you can regardless of season, food culture, in the eyes of Qinhuangdao, it is not called seafood. Grilled seafood in recent years become popular, there is a small trash fish called Peel son, slim, back there a little green, you can not eat fried, only baked, with special taste and cheap, when the season 5 dollars to buy couple of pounds, two half kilogram.

57. Taiyuan: Taiyuan, the oil

meat restaurants are Cantonese, Sichuan, Beijing, Shandong cuisine occupied, the local cuisine seems to scream your name is some pasta snacks. The oil surface of the meat snack a bit mean, but it is the eight children of a local popular traditional dishes. The finest meat, cut into thin slices, dip a thin outer layer of the egg hook into the gravy, boil in oil, remove to, stir-fried, lightly Which restaurant would do, so it’s almost the same taste. The name makes one wonder though, the taste is fragrant but not greasy, it is worth a try.

58. Nanjing:

Artemisia dry saute Nanjing salted duck now and hospitality indispensable dish, but often to be apologetic to add: Now that duck is getting fat. Outsiders to Nanjing, attracted to eat the fry dry Artemisia, Nanjing also to “the Nanjing Tong Artemisia only” and itself. In fact, Tong Hao produced more than a place to go, but did not treat the people of Nanjing share of fine vegetables. Tong Hao, Nanjing eat, 8-pound to Put out the two remaining a single clean, crunchy green stalks of Artemisia tip. Saute dry also “prime” speculation, except a little oil, salt, almost without any other seasoning, to have a mixed Artemisia stalks Xianggan share of tips and natural fragrance, lip and cheek after the exceptionally fresh food.

59. Suzhou: Suzhou, onions grilled carp

who love to eat fish, but picky, some people do not eat carp, some people do not eat carp, crucian carp only, never heard of anyone taboos – Suzhou children learn to say “fresh come “, that is, must have time to eat carp. Outstanding grilled onions dish is carp carp’s delicious. Red sauce in the soup of carp dripping back, stood half an inch to long Cuisheng raw onion. Although not understand why this is the “onion baked”, but people here are always the first place Xia Zhu.

60. Wuxi: Wuxi Beggar meat chicken bones

now is that no one ate meat bones popular. Wuxi people like to eat something sweet and sour, the taste of meat and bones would be reminiscent of the sweet and sour pork ribs, but the meat above the bone is more loose, thicker, more sweet, modest, and even the bones Dusu enough to bite to eat. Several years ago, meat bones to make a vacuum packaging, the railway station were eight common box, ten boxes to Wang Jushang mention.

61. Yangzhou: Yangzhou fried crab meat lion head

dishes of one’s own home, the taste has not changed preferences. The occasion of popular Cantonese and Yangzhou people to eat morning tea, snacks to eat but are authentic Weiyang style, tells us with comments: “We have morning tea of Yangzhou long ago.” Lion head crab soup is said to have almost a thousand years history, to eat now or a hundred is not greasy. The so-called “lion head”, with the words of the big Zuan Yangzhou meat, Mandarin is a large meatballs, but there is also the crab meat, meat, crab roe, sauce, then place the following cabbage, stew on the cage. With Yangzhou saying: “pork fat and tender, delicious crab, cabbage Sulan, have to use spoon to scoop food, eating mouthful after the fragrance, cheek teeth, Aggression, is a haunting.”

62. Nantong: best in the world of fresh

place where there are sea clams on the table and ultimately, probably, but only dare to say that adults and children Nantong own bowl is the “best in the world fresh.” Cauliflower yellow when people step on clams Nantong carnival. Step barefoot on the beach, then clams wait any longer, air exposed his head, back to the domesticated two days, broiled, or burning, very little odd. Nantong clams are clams, with the beach in this unique, one can weigh half a kilo or more rarely on the market today clams. Fishermen are often captured, hawkers have been to the beach with you to discuss the price issue, and in the distant seas, Japan, South Korea, where the boat had stopped, and other vendors in the delivery of the ship. Want to eat? Only themselves to step out.

63. Xuzhou: sha Tang

Xuzhou cuisine is characterized by dark, sticky, peppery, because love the soy sauce, love to use starch, to show their love for spicy food. There was a use of wheat kernels, chicken, kelp, bamboo slice and made soup, taste very fresh, very often ate two bowls. But still do all kinds of raw materials mixed with a group that has become a veritable soup porridge. sha Tang, in fact, an interrogative – “Han Tang?” because the food is not seen so far get out of Xuzhou.

64. Gaoyou: crispy salted duck egg duck

Gaoyou hair all over the country has become a year-end benefits, which can visualize how many million Gaoyou ducks, which then visualize Gaoyou people are proud of the entire duck feast I believe no one doubts who the duck Gaoyou every part of the perfect use of capacity. Whole duck feast of the battle now is not brought in, but feast on a whole duck crispy duck dishes, but also often a “grand finale” role in Weiyang banquet areas. Therefore, an important party to go to the local people, will own a plastic bag in his pocket, to be satiated, crispy duck served, packing back to the House.

65. Shanghai: fried eel paste

foreigners to Shanghai, amazed that the Western Shanghai, Shanghai people are receptive to changing the pattern to countries “authentic” western hospitality. Thick red sauce of oil gradually lost the Shanghai local cuisine fans, the only Jidao dishes also have a nostalgic feeling for the person concerned about, such as fried eel paste. Liang had to eat eel in a monograph of the article, said paste fried eel eel is not big enough to do because not a Shansi’s Dengerxiazhi policy. But can “waste” to do so salty and sweet, the oil but not greasy, but also indicates the capability of the smart people of Shanghai.

66. Hangzhou: duck pot

to go to Hangzhou, Hangzhou, friends introduce to you a certain exultant Zhang livelihoods duck pot. Zhang Sheng Ji is said to sell more than 600 ducks a day, so when the seat, the waiter will come over specially to remind you: Today is not a duck pot. Zhang made a record because the duck pot, Shanghai opened a branch on Hengshan Road, made from duck pot fashion in Shanghai.

67. Shaoxing: molded dried vegetable roast

ordinary people to Shaoxing, the first thought is Xianheng hotel beans flavored with aniseed. In fact, the flavor of Shaoxing dishes, one mold, the second is worse. Bad things, bad chicken, bad shrimp, foreigners not used to like tofu. Tasting the beauty of that, or mold food. Shaoxing people like moldy cabbage, outsiders can not learn. Molded dried vegetable roast, smell, cool, there are unique chewiness.

68. Ningbo: Pickled bamboo shoot soup

will take you to the locals point to little less than their own, because you’re likely to ignore the name. Soup to its name, which is only two things, pickled vegetables and shredded bamboo shoots, it looks very cool. Ningbo Pickle is not the same with other places, the supermarkets sell above the specially marked “Ningbo Pickle.” “The owner,” This store was pickled vegetables and shredded bamboo shoots are particularly tender. The shop also sells its own system of saffron crab, Crab crab, a small bottle for 30 yuan, 60 yuan, business to do likewise.

69. Jinhua: buck Jinhua ham pot

famous buck is that the rise of the past two years. Jinhua would have been to eat rabbit, a big buck I had not. The good news is popular food stalls, people’s tastes more Diao, buck pot to to prevail. Hangzhou began to pay attention to the 51. Kaifeng: sesame wings to the wing

you want to eat authentic Yucai Kaifeng – Kaifeng millennium here, but ah! Yucai the materials are generally homemade, wonderful in flavor and heat. Sesame wings marinated chicken wings wing is actually beaten egg and then dipped in sesame seeds wrapped, put the oil in the deep-fried. Zhashu the egg Kuxiao onion skin. Yucai in such rare beauty and delicious food.

52. Luoyang: soup meat

Luoyang I like draft, dozens of dishes, Tangtangshuishui down, eat people Lianhu fun. I meat soup is indispensable water dishes so, on the main Yucai the store “really different” is the best made it to lean meat based material, fungus, lily, large green beans as adjunct well-produced, meat Huanen, slightly acidic cutlery.

53. Anyang: Button Bowl crisp meat

Central Plains area of Anyang, subdued taste, but in recent years, Sichuan, Cantonese, Dongbei successive entry into a restaurant, Anyang people like a variety of dishes that are points. Eight bowl of local traditional dishes are still popular, and ultimately, particularly in weddings and funerals. As of now in terms of flavor, crisp flesh deduction bowl to spread the most potential. Traditional snacks three non-stick, slip surface that the most able to represent the characteristics of diet in Anyang.

54. Shijiazhuang: fried whole fish caught

perspective from the traditional dishes, Shijiazhuang too young, young enough to not have their own characteristics, the so-called Shijiazhuang dishes, in fact, absorbed in Beijing, Shandong and other places cuisine features, coupled with a Innovation made. There is a local food fried whole fish catch has been quite Shijiazhuang this “mind.” Fried whole fish catch is used for large carp, wonderful is that Daogong. Side dish table, a dish to share to one third of the desktop, good atmosphere there.

55. Datong: Datong Hui Cai

complex taste, do not pay attention to, of all cuisine accept all. Based shrimp, braised turtle on the face of these are, in fact, affordable and delicious Huicai practice by the local chefs to heat the most. Hui Cai a little taste of Dongbei, potatoes, cabbage, noodles, pork pot of stew, fish, prawns were generous pot, warm stomach.

56. Qinhuangdao: steamed seafood

to Qinhuangdao to naturally expel seafood, local people like the steamed seafood, whether it is crab, shrimp or clams, put in water, steamed, dipped in ginger vinegar, when eating, that fresh ! There is a seasonal seafood, crab seasons a year, beginning in late April to eat shrimp Phi, of course, you can regardless of season, food culture, in the eyes of Qinhuangdao, it is not called seafood. Grilled seafood in recent years become popular, there is a small trash fish called Peel son, slim, back there a little green, you can not eat fried, only baked, with special taste and cheap, when the season 5 dollars to buy couple of pounds, two half kilogram.

57. Taiyuan: Taiyuan, the oil

meat restaurants are Cantonese, Sichuan, Beijing, Shandong cuisine occupied, the local cuisine seems to scream your name is some pasta snacks. The oil surface of the meat snack a bit mean, but it is the eight children of a local popular traditional dishes. The finest meat, cut into thin slices, dip a thin outer layer of the egg hook into the gravy, boil in oil, remove to, stir-fried, lightly Which restaurant would do, so it’s almost the same taste. The name makes one wonder though, the taste is fragrant but not greasy, it is worth a try.

58. Nanjing:

Artemisia dry saute Nanjing salted duck now and hospitality indispensable dish, but often to be apologetic to add: Now that duck is getting fat. Outsiders to Nanjing, attracted to eat the fry dry Artemisia, Nanjing also to “the Nanjing Tong Artemisia only” and itself. In fact, Tong Hao produced more than a place to go, but did not treat the people of Nanjing share of fine vegetables. Tong Hao, Nanjing eat, 8-pound to Put out the two remaining a single clean, crunchy green stalks of Artemisia tip. Saute dry also “prime” speculation, except a little oil, salt, almost without any other seasoning, to have a mixed Artemisia stalks Xianggan share of tips and natural fragrance, lip and cheek after the exceptionally fresh food.

59. Suzhou: Suzhou, onions grilled carp

who love to eat fish, but picky, some people do not eat carp, some people do not eat carp, crucian carp only, never heard of anyone taboos – Suzhou children learn to say “fresh come “, that is, must have time to eat carp. Outstanding grilled onions dish is carp carp’s delicious. Red sauce in the soup of carp dripping back, stood half an inch to long Cuisheng raw onion. Although not understand why this is the “onion baked”, but people here are always the first place Xia Zhu.

60. Wuxi: Wuxi Beggar meat chicken bones

now is that no one ate meat bones popular. Wuxi people like to eat something sweet and sour, the taste of meat and bones would be reminiscent of the sweet and sour pork ribs, but the meat above the bone is more loose, thicker, more sweet, modest, and even the bones Dusu enough to bite to eat. Several years ago, meat bones to make a vacuum packaging, the railway station were eight common box, ten boxes to Wang Jushang mention.

61. Yangzhou: Yangzhou fried crab meat lion head

dishes of one’s own home, the taste has not changed preferences. The occasion of popular Cantonese and Yangzhou people to eat morning tea, snacks to eat but are authentic Weiyang style, tells us with comments: “We have morning tea of Yangzhou long ago.” Lion head crab soup is said to have almost a thousand years history, to eat now or a hundred is not greasy. The so-called “lion head”, with the words of the big Zuan Yangzhou meat, Mandarin is a large meatballs, but there is also the crab meat, meat, crab roe, sauce, then place the following cabbage, stew on the cage. With Yangzhou saying: “pork fat and tender, delicious crab, cabbage Sulan, have to use spoon to scoop food, eating mouthful after the fragrance, cheek teeth, Aggression, is a haunting.”

62. Nantong: best in the world of fresh

place where there are sea clams on the table and ultimately, probably, but only dare to say that adults and children Nantong own bowl is the “best in the world fresh.” Cauliflower yellow when people step on clams Nantong carnival. Step barefoot on the beach, then clams wait any longer, air exposed his head, back to the domesticated two days, broiled, or burning, very little odd. Nantong clams are clams, with the beach in this unique, one can weigh half a kilo or more rarely on the market today clams. Fishermen are often captured, hawkers have been to the beach with you to discuss the price issue, and in the distant seas, Japan, South Korea, where the boat had stopped, and other vendors in the delivery of the ship. Want to eat? Only themselves to step out.

63. Xuzhou: sha Tang

Xuzhou cuisine is characterized by dark, sticky, peppery, because love the soy sauce, love to use starch, to show their love for spicy food. There was a use of wheat kernels, chicken, kelp, bamboo slice and made soup, taste very fresh, very often ate two bowls. But still do all kinds of raw materials mixed with a group that has become a veritable soup porridge. sha Tang, in fact, an interrogative – “Han Tang?” because the food is not seen so far get out of Xuzhou.

64. Gaoyou: crispy salted duck egg duck

Gaoyou hair all over the country has become a year-end benefits, which can visualize how many million Gaoyou ducks, which then visualize Gaoyou people are proud of the entire duck feast I believe no one doubts who the duck Gaoyou every part of the perfect use of capacity. Whole duck feast of the battle now is not brought in, but feast on a whole duck crispy duck dishes, but also often a “grand finale” role in Weiyang banquet areas. Therefore, an important party to go to the local people, will own a plastic bag in his pocket, to be satiated, crispy duck served, packing back to the House.

65. Shanghai: fried eel paste

foreigners to Shanghai, amazed that the Western Shanghai, Shanghai people are receptive to changing the pattern to countries “authentic” western hospitality. Thick red sauce of oil gradually lost the Shanghai local cuisine fans, the only Jidao dishes also have a nostalgic feeling for the person concerned about, such as fried eel paste. Liang had to eat eel in a monograph of the article, said paste fried eel eel is not big enough to do because not a Shansi’s Dengerxiazhi policy. But can “waste” to do so salty and sweet, the oil but not greasy, but also indicates the capability of the smart people of Shanghai.

66. Hangzhou: duck pot

to go to Hangzhou, Hangzhou, friends introduce to you a certain exultant Zhang livelihoods duck pot. Zhang Sheng Ji is said to sell more than 600 ducks a day, so when the seat, the waiter will come over specially to remind you: Today is not a duck pot. Zhang made a record because the duck pot, Shanghai opened a branch on Hengshan Road, made from duck pot fashion in Shanghai.

67. Shaoxing: molded dried vegetable roast

ordinary people to Shaoxing, the first thought is Xianheng hotel beans flavored with aniseed. In fact, the flavor of Shaoxing dishes, one mold, the second is worse. Bad things, bad chicken, bad shrimp, foreigners not used to like tofu. Tasting the beauty of that, or mold food. Shaoxing people like moldy cabbage, outsiders can not learn. Molded dried vegetable roast, smell, cool, there are unique chewiness.

68. Ningbo: Pickled bamboo shoot soup

have to take you to the locals point to little less than their own, because you’re likely to ignore the name. Soup to its name, which is only two things, pickled vegetables and shredded bamboo shoots, it looks very cool. Ningbo Pickle is not the same with other places, the supermarkets sell above the specially marked “Ningbo Pickle.” “The owner,” This store was pickled vegetables and shredded bamboo shoots are particularly tender. The shop also sells its own system of saffron crab, Crab crab, a small bottle for 30 yuan, 60 yuan, business to do likewise.

69. Jinhua: buck Jinhua ham pot

famous buck is that the rise of the past two years. Jinhua would have been to eat rabbit, a big buck I had not. The good news is popular food stalls, people’s tastes more Diao, buck pot to to prevail. Hangzhou began to pay attention to eating buck pot, pot has been recognized Jinhua buck joy.

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