No. This is the detailed recipe list
The first episode "Footsteps"
Ghee and honey porridge. Ghee and honey porridge has health care effects on the five internal organs of the human body. It is a tonic health porridge. If the body loses weight during weight loss, If you experience any discomfort, you can eat ghee and honey porridge to regulate your body.
Leshan Douhua Leshan Douhua has a unique taste, melts in the mouth, clears away heat and detoxifies, and is suitable for all ages. It is favored by consumers.
Lantian Trouser Belt Noodles, one of the eight weirdos in Guanzhong, Shaanxi Province, are "noodles like trouser belts", commonly known as "biangbiang noodles". Authentic trouser belt noodles need to be rolled out with flour ground from Guanzhong wheat. The width of a noodle can be up to two or three inches, and the length is about 1 meter. When it is thick, it is about the same as a coin, and when it is thin, it is like a cicada's wing. One noodle usually uses up to 2 taels of flour, so for people with small appetites, one noodle is enough for a meal. The noodles are smooth, soft, and chewy. Whether topped with soy sauce or spicy oil, they taste very satisfying.
Shaanxi Saozi Noodles are said to be named after King Wen of the Western Zhou Dynasty. According to legend, King Wen of Zhou was raised by his brother and sister-in-law because his parents died early when he was young. Once, when King Wen of Zhou led his army on an expedition, he was hit by pouring rain and the wind chilled his bones. He took hundreds of medicines but saw no improvement and was bedridden for several days. When her sister-in-law learned about it, she went down to the cupboard and rolled out a bowl of hot noodles for King Wen. King Wen was sweating profusely and full of energy. Later, he named it "Sister-in-law Noodles" in memory of her sister-in-law. Therefore, Saozi noodles are also called "Sister-in-law noodles" or "Shaozi noodles", and "Shaozi noodles" may be derived from the homophonic transformation.
Stewed jumping fish, also known as braised jumping fish, is a famous dish in Yuhuan, Taizhou, Zhejiang. The jumping fish, also known as the mudskipper, is a unique product of the tidal flats, commonly known as the flower jumping fish, also known as the jumping fish, large mudskipper, and "Laowu" in Wenzhou dialect. Belongs to mudskipper fish feed. It is a small fish that is abundant in the tidal flats along the coasts of Zhejiang, Fujian, Guangdong, Hainan and Taiwan in southern my country. It has a mellow flavor, tender and fresh fish meat, and has the effect of nourishing and beautifying the skin.
Fangxian shiitake mushrooms are stuffed with wild floret mushrooms in Fangxian County, Hubei Province, and stuffed with traps. Fragrant aroma, smooth taste and unique flavor. Agricultural products with geographical indications. For a long time, Fangxian Shiitake Mushrooms have been world-famous for their delicious fragrance and delicious taste. They are an indispensable accompaniment to famous Chinese and foreign dishes. They are dubbed by nutritionists as the "Star of Mushrooms", "The King of Mushrooms" and "The Best of Vegetarian Dishes". ", "treasure house of nutritional elements" and other reputations. As far away as California, there is a Chinese restaurant attracting diners with the sign "China Fangxian Mushroom".
Shandong Pancakes Shandong Pancakes are very thin and made from whole grains. This is the food of common people - rolled with green onions, vegetables, meat or delicacies, you can eat it with relish. Shandong pancakes, Han nationality specialty pasta. Originating from Linyi, Tai'an, Zaozhuang, Jining and other areas in southern and southwestern Shandong, it belongs to Shandong cuisine. There are many legends invented by Zhuge Liang or Meng Jiangnu.
Guangdong Chaozhou spring rolls are rectangular in shape, golden and beautiful, crispy on the outside and tender on the inside, with a rich and fragrant flavor, and are praised by people. The skin is crispy and the filling is salty.
Stewed rice flower fish with fish sauce is a delicious snack in a Miao village in Guizhou. The fish sauce is marinated with fresh chili peppers and rockfish from the river bottom, while the rice flower fish is made by air-drying the fish on rice and adding glutinous rice. Fish sauce and rice flower fish are stewed, one bite of fish and one bite of rice. The meat of rice flower fish is tender and fragrant, suitable for making soup.
The so-called radish rice in Quanzhou, Fujian Province is rice cooked with diced radish. It is said that this way of eating was to save food; now this way of eating is considered a healthy meal.
Episode 2 "Heart Biography"
Beef pot stickers are a fried and stuffed food, usually in the shape of dumplings. Beef pot stickers are one of the eight specialties of Jinling. They are stuffed with beef. After being wrapped into dumplings with dough, they are fried in oil until golden brown and then served on a plate. This salty snack is tender on the top and crispy on the bottom. The beef filling is delicious and has a unique taste.
Twice-cooked pork is a traditional pork dish among the eight major Sichuan cuisines in China. It is also called boiled pork in western Sichuan. Every household in Sichuan can make it. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork.
Huizhou stinky tofu is commonly known as "big stink."
It was created by Wang Zhihe during the Kangxi period of the Qing Dynasty. Emperor Kangxi was full of praise after tasting it, and specially wrote the word "Qingfang" to Wang Zhihe in his own handwriting. From then on, his reputation became great. It is a third of the three-thirds of the Shouqianzhang from Shaoxing, Zhejiang and the Shouxianggan from Huainan, Anhui, and is well-known at home and abroad. Huizhou Dadai is a combination of grey, blue and black on the surface, and is as white as jade on the inside. It smells bad and is fragrant when eaten. It has a unique flavor. Due to the complicated production process of Dadai, this snack , I’m afraid only tourists who come to Huangshan can eat it. Dadaixiu can be eaten at many food stalls in Huangshan City.
The famous Sichuan dish of white meat with garlic paste was once popular and praised by people. This dish requires careful selection of ingredients, appropriate heat, good knife skills, fragrant condiments, and hot slices to eat cold. Mix it with chopsticks when eating. With the heat, the aroma of soy sauce, chili oil and garlic hits your nose directly, whetting your appetite. The garlic is rich in flavor, fat but not greasy.
The Suzhoutou Soup Noodle Shop just opened its doors one day, and the first batch of noodles was cooked with the fresh water. Many people who have eaten noodles in Suzhou remember this scene: imitation celadon soup bowls, various wooden clips with table numbers on the square table, a few green cabbage heads in the first soup noodles, with sesame oil and chives floating on the surface. . Many Suzhou residents of the older generation have the impression that in the past, you could have a bowl of authentic tou noodle soup at Songhelou for just a few cents. Even if it is a bowl of Yangchun noodles, because the noodles absorb the fresh soup made from the meat bones, just eating the noodles is enough to feel the rich flavor.
In the past long years, fern root glutinous rice cake has been a supplementary food for many mountain people and Yao compatriots to satisfy their hunger. With the improvement of people's living standards, it has now become an original ecological green delicacy[9].
Wuhan Hot Dry Noodles are a unique snack in Wuhan City. Originally a local specialty delicacy in Wuhan, it is very popular in many places in Hubei. As the population of Hubei people increases in other provinces and cities, Wuhan hot dry noodles can also be found in many places, and it is one of the noodles that many people like.
Hanzhong dough is known as the first of the "Four Wonders" of Shaanxi Hanzhong snacks. Generally, rice is soaked in water, then made into rice paste, steamed into a thin pancake shape, and served in a steamer. Heat and apply rapeseed oil and cut into strips (wider when served hot, thinner when served cold), add refined salt, rice vinegar, soy sauce, minced garlic and chili oil and other condiments. Locally, it is generally eaten while hot and mixed well (i.e. hot Dough), can also be eaten cold. The side dishes are mostly shredded radish, bean sprouts, spinach, etc. The taste is soft and glutinous, slightly spicy and salty, sour and delicious.
Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to a kind of noodles without any ingredients and only soup. They are common in Shanghai, China. There are generally no restrictions on the noodles used to cook this kind of noodles. They can be as thin as longxu noodles or as thick as wide noodles. The name of Yangchun noodles originated from the nickname "Little Yangchun" in the tenth month of the lunar calendar. According to legend, because the price of this kind of noodles is ten cents a bowl, it is known as Yangchun noodles. One theory is that there are eggs and garlic sprouts. The eggs represent the sun and the garlic sprouts represent spring, so they are called Yangchun noodles.
Crab Roe Shaomai Crab Roe Shaomai is a Fujian snack that is nutritious and refreshing. The preparation method is simple and feasible. It can be used in elegant places such as hotels, or as a home-cooked snack for breakfast.
Jujube mud pulled cake is a winter and spring cake snack in Suzhou, Jiangsu and other places. It is a very typical Soviet-style pastry. In the past, a lot of glutinous rice flour and water were used to make this cake. The prepared cake was placed in a bowl and used to pick up and pull it open with chopsticks when eating, hence the name La Gao. Later, the production method was improved, the amount of water was reduced, and it was cut into pieces and put into pots. The shape was beautiful and the flavor was particularly good.
The Chuan Dian’s exquisite selection of materials, exquisite production, excellent taste, and artistic packaging can be said to be the highlight of Suzhou dim sum[10].
Oyster omelette is a local specialty snack in Chaoshan, Guangdong Province. It is called oyster omelette in Taiwan Province. Foreigners always have to try this delicacy when visiting Chaoshan. In small markets in urban and rural areas of Chaoshan, there are often small shops or vendors setting up stalls like this. This kind of oyster bake is made by dissolving sweet potato powder in water, mixing with scallions, frying it on a flat-bottomed iron pan, adding oysters, adding egg drop, and eating it with fish sauce.
Episode 3 "Season"
Stewed fish in iron pot with pancakes
Stewed chicken with dried bamboo shoots
Stir-fried shredded pork with bamboo shoots
p>Braised spring bamboo shoots in oil
Multi-flavored dried bamboo shoots
Steamed bacon with yellow clay pork
Stir-fried bacon with artemisia and artemisia
Chinese toon Spread eggs
Toon mixed with tofu
Nine-layered skin
Stir-fried green clams with perilla
Boiled dried flying fish
< p>Maren candyPluck rice with raisins
Shrimp noodles
Wild goose mushroom in ginger sauce The wild goose mushroom in Liyang, Jiangsu Province has been regarded as a delicacy by gourmets of all ages. Fry the chili until fragrant and add young ginger slices to bring out the freshness of the wild goose mushroom.
Osmanthus glutinous rice lotus root, also known as honey glutinous rice lotus root, is one of the traditional dishes of the Han people in the Jiangnan region. The glutinous rice is poured into the lotus root, carefully prepared with osmanthus sauce and red dates. It is a traditional dish in the Jiangnan region. Zhongdao is a unique Chinese dessert that enjoys a reputation for its sweetness, crispness and rich osmanthus aroma. Hangzhou's sweet-scented osmanthus glutinous rice lotus root is soft and sweet, and the lotus root from West Lake is the best among lotus roots. The equally famous Nanjing osmanthus-nectar lotus root is known as Jinling together with "osmanthus-sugar taro seedlings, plum blossom cake, and red bean wine-stuffed dumplings." The four most humane street snacks in Nanjing.
Chestnut roast chicken is a dish found in Northeastern, Sichuan, Hunan and other cuisines. The main ingredients are bone-in chicken and chestnut meat. The characteristics of this dish are to nourish the spleen and stomach, strengthen muscles and bones, and stop diarrhea. It can be eaten by the general population, but it is more suitable for the elderly, sick and infirm people.
Old Duck Wild Goose Mushroom "Yan Lai Mushroom" is also known as the delicious "pine milk mushroom", "pine tree mushroom", "pine mushroom" and "yanlai mushroom". This fungus is a specialty of Songzi Mountain Area , famous in Hunan and Hubei, is a common ingredient in delicacies. The mushroom is called "pine milk mushroom", commonly known as wild goose mushroom. Because it is produced in pine forest land, it is also called pine mushroom.
Episode 4 "Homestyle"
The origin of Tianmen Steamed Vegetables has a history of nearly 4,600 years according to research, and can be traced back to the Shijiahe Cultural Period. Passed down from generation to generation for thousands of years, Tianmen steamed cuisine has been one of the representative varieties of Hubei cuisine with its rich historical and cultural heritage, unique flavor and exquisite skills. Guangdong, unique in the country. Tianmen steaming techniques can be summarized as Tianmen Nine Steamings, which are: powder steaming, clear steaming, gun steaming, button steaming, wrapped steaming, stuffed steaming, pattern steaming, sealed steaming, and dry steaming.
Sichuan kimchi, a Han specialty dish, belongs to Sichuan cuisine. Sichuan kimchi is also called pickled cabbage. It tastes salty and sour, has a crispy texture, is bright in color, and has a tangy aroma. It is appetizing and refreshing, sobers up alcohol and removes tiredness. It is suitable for all ages. It can be made all year round, but the climate and environment are very particular when making it. It is a must-have at home. Side dishes are a well-known side dish in Sichuan, China. Sichuan pickles can be divided according to their uses: seasonings and side dishes.
Episode 5 "Encounter"
Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, is a traditional Chinese way of eating that originated on the banks of the Jialing River in Chongqing in the late Ming and early Qing dynasties. The extensive catering style of boat trackers at Chaotianmen and other docks mainly uses beef tripe, pig throat, duck intestines, beef blood, etc.
Xinjiang Big Plate Chicken originated in the early 1990s. It is mainly made of chicken and potato chunks and cooked with leather noodles. Xinjiang Chicken is brightly colored, with smooth and spicy chicken and soft, sweet potatoes. It is spicy and fragrant, thick and thin, and is economical and affordable. It is a popular dish for family and friends gatherings.
Shantou Beef Balls Beef balls are the most famous snack in Chaoshan, Guangdong Province, with a history of nearly a hundred years. Beef balls can be divided into two types: beef balls and beef tendon balls. The beef balls are relatively tender in texture and have a tender texture. Beef tendon balls add some tender tendons to the beef, which adds a bit of chewiness to the taste. It is said that good beef balls can jump high when thrown on the ground. In the past, beef balls were all hand-made, which may allow for this performance. Since they were all manually operated, the cost was higher than that of machine-made ones.
Taiwanese beef noodles are a Taiwanese delicacy that can be found in the streets and alleys of Taiwan. The main ingredients of Taiwanese beef noodles are yellow beef, with shank meat, rib meat, and beef tendons as the main ingredients. They also use imported meats such as New Zealand beef, American boneless short ribs, and Australian beef. Taiwanese beef noodles are a special diet invented by veterans who crossed the sea to Taiwan because they missed their hometown. “Taking a closer look, beef noodles can be said to bring together the essence of Chinese cuisine, such as the braised sauce of Shanghai cuisine, the soup of Cantonese cuisine, and the spicy flavor of Sichuan cuisine.
Episode 6 "Secret Realm"
Huazi fish is also known as Vacheronian fish, which belongs to the genus Yaro. It is commonly known as slide fish, slide fish and white fish. Lips thin, without horny edges, no beard. The eyes are large, the scales are medium-large, the lateral line is complete, slightly bent ventrally, and extended back to the middle axis of the caudal peduncle. The dorsal fin has no spines. It is distributed in various water systems in the Heilongjiang River Basin, among which the Heilongjiang water system is the most common. In addition, this fish is also found in the lower reaches of the Yellow River, Luanhe River, Daihai Lake, and Dalinol Lake. The number is small, and it is also distributed in the upper reaches of Heilongjiang in Russia.
Sand crab juice is one of the famous specialties in Beihai, Guangxi, and is widely welcomed by locals.
Wild leek flower sauce Wild leek flower sauce has a sweet plant aroma, which makes the tongue feel the hot stimulation in the freshness and whets the appetite. After being broken into pieces and mixed into sauce, it can be used to embellish the original tasteless food. It is an indispensable meal on the grassland.
It is said that hand-caught mutton has a history of nearly a thousand years, and it was originally named after being eaten with hands. There are three ways to eat it, namely eating it hot (slicing it and then steaming it in a cage and dipping it hot in Sanhe oil), eating it cold (slicing it and then dipping it in refined salt), and eating it fried (fry it hot in a pan and eat it while frying). The characteristic is that the meat is delicious, not greasy or tangy, and has both color and aroma.
Potato is one of the traditional meals in northern Shaanxi, Shanxi, Shanxi, and Gansu Longdong. In some places, it is called "Yangta Bula" and "Yangta Kule", and the surrounding areas are also called "Yangtao Bula" and "Yangtao Kule". Vegetable pimples." Potato tuna is a kind of vegetable lump. Potatoes are actually potatoes, and wiping is a tool used to grate potato shreds. It is made with potatoes as the main ingredient and a little white flour, and is deeply loved by people in northern Shaanxi. Potato Tsa Tsa originated from a difficult period, with years of famine. The hungry people in northern Shaanxi focused on the potatoes that were abundant in this land, so the potato Tsa Tsa was born.
Steamed grouper is one of the Cantonese and Zhejiang dishes. Grouper has white meat and is as delicious as chicken, so it is also known as "chicken fish" and is comparable to the famous freshwater mandarin fish. Mostly produced in the coastal area east of Zhoushan. Steaming method can maintain the nutrition of grouper to the maximum extent.
The fruiting body of the fungus Alpinia galliformis, belonging to the family Trichodermaceae, is one of the treasures among edible fungi. The meat is thick and plump, fine and white in texture, and tastes sweet and crispy. Contains essential amino acids, proteins, and fats required by the human body, as well as various vitamins, calcium, phosphorus, riboflavic acid and other substances. There are many ways to eat chicken fir. It can be served as a single ingredient or paired with vegetables, fish and various delicacies. It can be stir-fried, deep-fried, pickled, pan-fried, mixed, stewed, roasted, braised, steamed or made into soup. They are all fresh and the best among bacteria. Ji Fong is only produced in a few provinces in the southwest and southeast and some areas in Taiwan.
Episode 7 "Three Meals"
Tuotuo meat is called "black sejiao" in Yi language, which means pieces of pork. Because each piece of meat weighs about two or three liang and is in the shape of a "lump", hence the name. It is the main form of cooking meat of the Yi people in Diqing. They chop pork, lamb, or beef and cook it in hot water without adding any condiments, including salt. After the meat is cooked, pick it up and then sprinkle it with garlic water, salt and pepper. edible. When eating, you need to hold the meat with both hands. Its taste is very delicious, because it should not be stewed when boiled, but depends on the "heat". Once the "heat" is reached, it will be cooked. If the "heat" is not enough, the meat will be raw, and if the "heat" is slightly higher, the meat will be tough. Therefore, most people will not Do. And it should be eaten while hot; therefore, it is not easy to make this dish under normal circumstances. To be willing to taste Tuo Tuo meat, firstly, you must meet the Yi people's festive festivals such as the Torch Festival (June 24th in the lunar calendar) or when doing business; secondly, you must order it at a hotel restaurant.
Cantonese shrimp dumplings are a traditional Han snack in Guangdong Province and belong to Cantonese cuisine. It is a special snack that is very familiar to Cantonese people. It is one of the must-have pastry dishes in the morning and evening tea markets in Lingnan area. The skin of shrimp dumplings is soft, white in color, crystal clear, soft, tough and refreshing. The fillings inside the dumplings are vaguely visible; the fillings are Delicious, exquisite in shape, fresh and mellow in taste, it is called the "three wonders" by colleagues from other provinces.
Artemisia cake is also called wormwood cake. It is a Han specialty snack popular in the Jianghuai and Jiangnan areas of Anhui Province (Lu'an, Tongcheng, Anqing, Hanshan, Xuancheng, Nanling, etc.). It is mainly made of artemisia, rice noodles and bacon as raw materials. It has a crispy texture, fresh flavor and beautiful color. With the socio-economic development and population mobility, many Shucheng and Huoshan people settled in Hefei. Hefei, the capital of Anhui Province, was also affected by this. Artemisia seed cake has also been passed down in Hefei. In the Huoshan and Shucheng areas in the hinterland of the Dabie Mountains, it is said that eating mugwort cakes on the third day of the third lunar month every year can bring "Bahun".
Steamed Fish Head with Chopped Pepper Fish Head with Chopped Pepper is a traditional Han Chinese dish from Xiangtan, Hunan and the border area of ??Hunan and Jiangxi. It belongs to Hunan cuisine. Combining the "freshness" of the fish head and the "spiciness" of the chopped chili pepper, it has a unique flavor. It is particularly pointed out that the oil used in this dish is camellia oil.
The fish head with chopped pepper in Xiangtan, Hunan can be eaten in restaurants and hotels of all sizes in the streets and alleys.
Hairy crab Hairy crab is an economic crab, also known as river crab, hairy crab, clear water crab, hairy crab or crab. It is a famous delicacy in China. Its chelicerae are used for feeding and fighting enemies. The inner and outer edges of the palms are densely covered with hairs, hence the name mitten crab. Omnivorous animals such as fish, shrimp, snails, clams, worms, earthworms, insects and their larvae can all be used as animal feed for hairy crabs. China is widely distributed in lakes along the north and south coasts, among which the Yangtze River system has the largest yield and the most delicious taste. The Chinese mitten crab from Yangcheng Lake is the most famous because of its better water quality and excellent crab quality.