About Turtle

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What’s the price of turtle? Everyone help, thank you!

depending on the size, it’s a little different whether it’s wild or fed Ten to dozens of yuan a kilo.

1. Taipei: Mandarin Duck hotpot
many Hong Kong artists are crazy about it. It is said that Guo Fucheng packed the hotpot materials when he left. The most important thing of hot pot is the soup bottom. There are as many kinds of soup bottom as there are many stores, but no one knows the material and manufacturing method of soup bottom. Like eating Sichuan cuisine, the spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half non spicy. You can choose. Different from other hotpots, duck blood is indispensable in the materials, as well as tofu, tripe, beef assortment, chicken and so on. Price
Gefeng thrifty by people, equivalent to 100 yuan to thousands of yuan
2. Kaohsiung: Oyster fried
oyster is a specialty of Kaohsiung. It is a kind of shell seafood. First stir the oysters with thread powder, then scatter the eggs and fry them in oil. Let the eggs wrap the oysters like egg cakes
3. Tainan: fried eel
> Tainan specialty. The seasonings include sugar, salt and nine kings. Although fried, the fish can still remain delicious with a faint sweetness

4. Hong Kong: roast meat
> roast meat includes roast goose, pigeon, suckling pig, barbecued pork and some brine dishes. Generally, it is first pickled with secret sauce for a period of time, and then baked in the oven. The skin of roast goose and suckling pig is crisp and fat, with a slightly sweet taste loved by Cantonese. Shenjing roast goose and Huatian suckling pigeon are “time-honored brands”. Cantonese people always bring suckling pigs to worship God during the Spring Festival. They also like to cut suckling pigs at the beginning of the film. The brine dishes are relatively light, including brine goose feet (wings), brine duck kidney, etc

5. Harbin: de Moli stewed live fish
> there is a small village called de Moli near the road in the suburb of Harbin. The villagers opened a snack bar on the roadside to entertain passers-by who stopped to eat on the road. It is an old practice for villagers to stew tofu, wide noodles and carp caught in Wusuli River. Later, the practice of cooking spread all over the streets of the city. Harbin people say: if foreign friends don’t like western food and northeast dishes, let’s have Molly stewed live fish
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> >6. Dalian: salted fish cake
> salted fish cake flows into the city from the local countryside. Now it can be eaten in all small restaurants and big restaurants. Fish are autumn sea fish, including stick fish and yellow flowers. They have a long palm. They are salted with ginger and scallion, and then fried in oil. The cake is made of old corn flour mixed with bean flour and white flour. Boil the pot with water and stick the cake around the pot. Would you like to eat? Wait for it to be cooked
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> >7. Meizhou: Hakka stuffed tofu
> Meizhou, a millennium old city, is known as the “Hakka capital”. The Central Plains people “moved south” here, which not only brought the atmosphere of reading all top-grade, but also formed their own food culture and Hakka cuisine. Deep fry the water tofu the size of a matchbox into golden yellow, and “brew” the stuffing made of pork and fish into it. Put scallions and sesame oil into it, and stew it in a chicken soup tile pot until the aroma overflows. The Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such delicious dumplings
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> >8. Qiqihar: Pig killing dishes
> in the new year, a family in the village killed a pig. The back waist and legs are all good things. How to eat the remaining fat in the water? Here comes the pig killing dish: the blood sausage made of pickled cabbage and the raw material of fat meat are all ready. To be delicious, big fat meat should not be greasy. It should be cut into pieces, boiled in a pot, and then stewed with pickled cabbage and blood sausage. In the countryside, the stove fire reflected the aunt’s face, and the stew with ginger and garlic in the pot was cooked coo, COO. When the pig killing dish reaches the city, the restaurants in the city add more processes and use enough materials
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> >9. Zhanjiang: local chicken
> Zhanjiang was formerly known as “Guangzhou Bay”, which is similar to the eating habits of Maoming, Yangjiang and other places. Zhanjiang cuisine is one of the dishes in western Guangdong. It pays attention to refined coarse materials and original flavor. Zhanjiang local chicken was once popular in Guangzhou restaurants. The authentic Zhanjiang chicken is selected from the farm native chicken growing up in Xinyi County, Zhanjiang. It is a small hen that grows slowly or gives birth to the first nest of eggs. Such chicken has strong fiber and is easy to accumulate nutrients. The cooked chicken looks golden and shiny, with smooth skin and smooth meat. It has a strong flavor. With a dish of sesame oil and garlic juice dip, it “tastes” very delicious
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> >10. Yan’an: sheep fishy soup
> there are many delicious things in Yan’an: potato wipe Ganquan tofu long pancake, the most important thing to taste is sheep fishy soup. Mutton and mutton offal are boiled with seasonings. The raw materials are very simple. The villagers squatting together with mutton belly towels and steaming mutton soup in their hands. In Yan’an, where the average temperature is only 9 degrees Celsius in four seasons, it is not too cold this winter
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> >11. Xi’an: cold donkey meat
> donkey meat has the functions of Supplementing Qi and blood and benefiting the internal organs. There is a folk saying “dragon meat in the sky, donkey meat on the ground”. Guanzhong, Shaanxi Province is rich in “Guanzhong donkey” which is well-known all over the country. Since the Xianfeng Period of the Qing Dynasty, there has been Fengxiang wax donkey meat. In ancient times, there were only two ways to eat donkey meat, raw and cooked. Now there are donkey meat soup pot and donkey meat fried dishes, and Sichuan cuisine and medicinal diet are added. The meat is beautiful and delicious
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> >12. Xiangtan: Mao’s braised meat
> Mao’s dishes are famous for Chairman Mao’s hometown, and Chairman Mao’s braised meat is full of praise. The authentic maojia hotel is located in shaoshanchong, Xiangtan. The braised pork here is pork belly with five flowers. The pork belly with five layers and three flowers is steamed with rock sugar and star anise cinnamon, then fried, and then put into the pot with Douchi seasoning. The practice is very exquisite and complex. The cooked maojia braised pork is golden and bright, fat but not greasy, very fragrant and delicious
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> >13. Guangzhou: old fire soup is a compulsory course for housewives in Guangzhou. No one in Guangzhou doesn’t like soup. Whether it’s made at home or sold in large and small restaurants, the old hot soup in Guangzhou is nothing more than a purpose – nourishing! In summer, stewed spare ribs with white gourd and lentils, red beans to reduce fire, and stewed chicken with American ginseng to dispel cold in winter. If you have just arrived in Guangzhou and got on a taxi, the driver will tell you: the water here is very hot, acne will grow on your face, you should drink soup and herbal tea…

> 14 Shunde: Chrysanthemum fish
> Shunde has been a rich place since ancient times. After working, local people like to cook carefully with local products and evaluate each other. Their overall cooking skills are quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, “eat in Shunde and cook out of Fengcheng”. Shunde cuisine is characterized by clearness, freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and parietal eel, chrysanthemum fish is also more representative. There are also shuangpi milk in Daliang Town, Shunde and fish cake in Chen V
> 15 Yanji: dog hotpot
> when you arrive at Yanbian Korean Autonomous Prefecture, you can’t eat dog meat. Like other parts of the country, hot pot is also popular here, North Korean dog meat hot pot. Special pot bottom, stewed dog meat, dog miscellaneous dog ribs. Except fresh, it’s spicy. It may be that Yanji is too cold, so the dog meat tonic needs to add pepper. Eat it all year round, best in summer, cure a cold

> >16. Changchun: ground three delicacies
> Chinese people have always had the habit of tasting ground three delicacies, tree three delicacies and water three delicacies on the day of the beginning of summer. Speaking of the three delicacies here, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together to eat fresh and tender. In Changchun, the three delicacies have become a local famous dish. Now there are also three delicacies fried with potatoes, eggplant and pepper. This is authentic northeast food

> >17. Jiamusi: sauerkraut pork stewed vermicelli
> Northeast people love to eat stewed vegetables, which are also famous. What kinds of stewed potatoes with goose, stewed mushrooms with chicken and stewed vermicelli with pork sauerkraut, as the name suggests, are all local dishes eaten in the cold wind on the twelfth lunar day. The pickled sauerkraut of northeast tall Chinese cabbage is cut into thick and thin silk of matchstick. It is white and green and can’t be cooked for a long time. Local potato powder is easy to cook and endure boiling. When it comes out of the pot, it is yellow, white and bright. It is like spring willows hanging upside down with chopsticks. Use the old soup of meat and bones when killing pigs, and add the pork sauerkraut powder strips stewed with fried pork and slow fire. The delicious aroma surrounds the roof

> >18. Shenyang: Sichuan hotpot
> just like in other cities, Sichuan hotpot is popular in the streets of Shenyang. Sichuan hotpot tastes thick and exquisite, fresh and spicy. It is not only similar to the strong and rough cuisine of Northeast China, but also reflects the temper of Shenyang people and the taste of Shenyang people. Speaking of spicy food, northeast people are also the best. In fact, when they really came to Shenyang, the bosses of Sichuan hot pot shop felt they had found the right place. The enthusiasm of Shenyang people made them regard it as their second hometown
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> >19. Hohhot: Mongolian barbecue
> the authentic flavor of horseback nationality is roasted. When you have entered the yurt, drunk milk tea, and received the hada handed over by the hospitable horse herder with both hands! When you surround the bonfire and enjoy the barbecue aroma brought by the gentle breeze of the grassland, you will certainly think of “the wind blows and the grass sees cattle and sheep”
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> >20. Beijing: boiled fish <
>> “spicy and addictive”. It was originally a famous dish in Chongqing, but now it is very popular in Beijing. It indirectly reflects the resurgence of Sichuan cuisine in Beijing and the decline of domestic dishes in Northeast China. The process of boiled fish is simple: cut the fresh fish into thin slices, marinate it with salt, and then add boiling water. The real taste depends on the quality of hemp pepper, pepper raw materials and the level of red oil
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> >21. Jilin: dog soup
> in the Korean restaurant in Jilin, all dog soup is the fresh meat of the day, stewed day by day, without old soup. The dog soup made in this way is called clear soup. To eat dog meat, there are many famous dog meat stewed tofu, dog meat dried cabbage and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog meat soup is indispensable. When you taste this bowl of soup, you feel that there is a fragrance in your nose, and the dog meat will taste more and more delicious
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> >22. Shenzhen: Chongqing old hot pot
> Shenzhen seems to be an easy city to land. You can find a place for any style of diet. Of course, the hottest one is hot pot now. A website called Shenzhen Yi launched the diet topic of “hot pot”. Chongqing hot pot, (huojiaba) Zi hot pot, authentic ancient method hot pot, chaotai hot pot, Feiniu hot pot, Hui style hot pot, “Tan Yutou” hot pot, Japanese hot pot… What a hot pot competition! Chongqing hotpot is mainly spicy, salty, fresh, sour and spicy. It can be distinguished from soup hotpot, red soup hotpot and Yuanyang hotpot. It has a wide range of hot ingredients and unique styles. Therefore, it can adapt to the most hot scenes

> >23. Zhuhai: Yellow Bone Fish
> Sichuan people eat yellow spicy Ding. Southerners call it yellow bone fish. Zhuhai is a city used to eating seafood. There are many immigrants and there is no cuisine of their own. They have to eat everywhere. This fashionable yellow bone fish is produced by Hunan cuisine
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> >24. Xiamen: boiled live fish
> the popularity of this dish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn, agree with Sichuan cuisine. Many people attribute this to the sharp increase of migrant population in the city

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