到丽江往往让人忽略了它的美食——因为有太多的景致。其实单单牦牛火锅，就足以让你彻底爱上丽江的。牦牛生活在无污染的高原，食草而生、肉质细嫩，是藏家的最爱。除了牦牛火锅，汉族人现在还没有其它途径一品牦牛肉的鲜美。    Lijiang: Yak Hot Pot 丽江：牦牛火锅 In Lijang, it is said that people always forget the delicious food due to the beautiful scenery. In fact, the Yak Hot Pot alone can make Read More

   藏药历来就很有些神秘色彩，拉萨招待贵宾必有的生牛肉酱就是几种可入味的藏药与捣碎的新鲜生牛肉最奇妙的混合。猩红血性的颜色，兴烈冲鼻的口味，吃下肚更是暖洋洋热烘烘的一团。    Lhasa, Raw Beef Paste 拉萨：生牛肉酱 The traditional Tibetan medicine is always a little mysterious. The Raw Beef Paste that is used by Lhasa people to entertain honored guests is a mixture Read More

                              Beggar's chicken–Jiàohuā Jī                                  Read More

   7. 下调味汁用大火烧浓后，放猪油和虾仁拌和，淋上麻油，起锅浇在鱼身上即成。     Sweet and Sour Mandarin Fish 松鼠桂鱼(sōngshǔ guì yú) Style of cooking: Jiangsu cuisine 菜系：苏菜 Flavor: salty and fresh 口味：咸鲜 Characteristics: the surface is crisp and the inside is tender and soft; the Read More

   4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。    Shredded Pork with Garlic Sauce 鱼香肉丝（yúxiāng ròusī） Style of cooking: Sichuan cuisine 菜系：川菜 Flavor: Flavored with fish spices 口味：鱼香味 Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat Read More

   爆肚作为北京的一种地方名吃，较早记载是在清乾隆年代，以清末民初时为盛。仅东安市场一处最多时就有七个卖爆肚的摊位。当时卖爆肚最出名的有东安市场的爆肚冯、爆肚王，天桥的爆肚石，门框胡同的爆肚杨，东四牌楼的爆肚满等。以消费人群不同，老北京的爆肚分东安市场和南城天桥两派。南城天桥、大栅栏的爆肚以牛百叶及肚领为主，制作上较粗放。而东安市场的爆肚冯家、王家，制作上就精细得多，以羊肚为主。早年的官宦人家、八旗子弟，特别是梨园行人，均以食爆肚为快。    老北京爆肚(Lǎo běijīng bàodù)Quick-Fried Tripe of Old Beijing The statement of “13 Styles of Quick-Fried Tripe of Old Beijing” can be traced back to the Manchu times and the legend has it Read More

   Fried crabs are a common Chinese dish, seen on the menus of many neighborhood restaurants and prepared on a regular basis in homes for family dinners or special occasions. Mixing the intense, bold Read More

   这菜全靠四川的泡海椒（子弹椒），要选色泽鲜红、体大肉厚的海椒，泡的也需恰到好处。成菜红白分明，赏心悦目！泡椒的味全在墨鱼仔里面，还带点回甜的味道。    Chengdu: Baby Cuttlefish with Pickled Pepper成都：泡椒墨鱼仔 A writer describes Sichuan style seafood by saying that since seafood came to Sichuan, it has gained a new kind of life! One of the Read More

   There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to Read More

   据说酸汤鱼是用西红柿，还有当地发酵的米汤等等做出来的。当地人有“三天不吃酸，走路打拜拜”的习惯，所以可以想象这个酸字如何了得！如果只能在贵阳吃一顿饭，酸汤鱼一定是首选。    Guiyang: Fish in Sour Soup 贵阳：酸汤鱼 Fish in Sour Soup’s major ingredients are tomato and locally fermented rice soup, amongst other things. Sour dishes are so popular in Guiyang, that it Read More