周边美食探索好吃又好玩的餐饮体验
丽江小吃，水蜻蜓是从水里捞上来的蜻蜓幼虫，个头和蜻蜓成虫差不多大小，但没有翅膀。经油一炸，体呈微黄。看着水蜻蜓一排排地陈列在盘中，没有一点胆量还真下不了筷。同去的萧小姐就不敢动筷，经人反复劝说，才夹了个最小的送入口中。好吃！又酥又香，入口成沫，毫无异物之感。一桌咀大嚼，两大盘水蜻蜓风卷残云扫荡完毕。
米灌肠有点类似香肠。把九成熟的糯米饭和猪血浆、盐、茴香籽、花椒等多种配料拌匀后灌入洗干净的猪肠中，用锅蒸熟。这是纳西族人传统的家肴。喜欢油滑爽口的就蒸着吃，怕卡路里高的就用油煎干，香脆可口，油分又少。米灌肠不能看外貌，一串串油光粗大黑乎乎提不起食欲。不过这东西补血补气，是纳西人当补品来吃的。
鸡豆粉也是不能不尝的一道菜。在丽江土生土长的一种植物源自于此，这是一道独特的小吃。不仅凉拌可以消暑开胃，也能热炒享受不同风味。
A东北篇
◆长春：地三鲜
我国民间历来有立夏之日尝地三鲜、树三鲜、水三鲜这样的习惯。而到了长春，这地三鲜成了当地名菜指的是新鲜下地时蔬：苋菜元麦蚕豆（或蒜苗），炒在一起就是非常新鲜嫩滑的地三鲜。
◆大连：咸鱼饼子
咸鱼饼子从农村流入城市，现在所有小馆子都能找到。这道菜用的海鱼腌制得恰到好处，然后用薄面包裹住，将其放入锅内翻炒至金黄色，再撒上葱花调味，让咸鱼与面包融为一体，每一口都是满足感与幸福感相结合。
B华北篇
承德：万字扣肉
这是一道宫廷菜，如今已经成为寿辰名菜做法是将红烧猪肉切成小块，用刀逐个将肉块由外及内依方形绕圈向肉块中心呈“万”字型摆放在蒸碗内，加高汤作料，上笼蒸2小时取出扣盘浇高汤勾芡即成。
Qinhuangdao: Clear Steamed Seafood
Going to Qinhuangdao, you must try the clear steamed seafood. No matter it's crab, shrimp or clam, put them in water and steam them. Eat them with a dipping sauce made from ginger and vinegar, that's how fresh they are!
C华东篇
Suzhou: Pan-Fried Carp in Scallions
The dish is all about the scallions! Choose scallions that are bright red in color and have a thick body for this dish. The fish is cooked until it's tender but still firm, then served with pan-fried scallions on top.
Wuzhong: Wan San Tripe
This dish has become one of Wuzhong's culinary icons - Wan San tripe, Wan San meat, braised lotus root and pickled mustard greens. And among these dishes, Wan San tripe stands out as the most unique.
Noxunxi: Braised Pork Belly
In Nuxunxi City there is a popular local delicacy called braised pork belly. It’s not just any ordinary pork belly – it’s been marinated in sugar syrup before being slow-cooked over low heat for hours until it reaches an irresistible tenderness.
Hangzhou: Old Duck Pot
When you're in Hangzhou don't forget to visit Zhangsheng Lou Old Duck Pot which serves more than 600 ducks daily! They claim that if you come here during peak season (Chinese New Year) they might run out of duck pot due to high demand!
D Southwest China
Chongqing Hot Pot with Sichuan Pepper Crabs:
It combines hot pot with seafood into one dish which fuses Sichuan cuisine with Cantonese cuisine.
The crabs are boiled alive before being tossed into the hot pot where they’re cooked further.
Eaten while still slightly raw inside makes each bite feel like a surprise party of flavors!
You can dip your food in chili oil or soy sauce for added flavor.
Chengdu Spicy Snail:
These snails are first boiled then seasoned with spices and herbs.
They're usually served grilled or fried so their shells crackle when bitten into.
It’s spicy but also numbing due to the Szechuan peppercorns used.
Yunnan Lamb Skewers:
Yunnan lamb skewers have gained popularity across China thanks to their delicate balance of flavors.
Marinated lamb pieces are threaded onto skewers then grilled over charcoal until golden brown on both sides.
Xishuangbanna Fried Chicken Rice Cake:
Fried chicken rice cake is another local specialty found only in Xishuangbanna region.
The rice cakes are pounded flat before being deep-fried until crispy on both sides,
then served sliced open revealing soft fluffy insides filled with savory shredded chicken filling.
Lijiang Yunnan Lamb Skewers:
Yunnan lamb skewers have gained popularity across China thanks to their delicate balance of flavors.
Marinated lamb pieces are threaded onto skewers then grilled over charcoal until golden brown on both sides.
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