中式早點燒餅 Clay oven rolls油條 Fried bread stick韭菜盒 Fried leek dumplings水餃 Boiled dumplings蒸餃 Steamed dumplings饅頭 Steamed buns割包 Steamed sandwich飯團 Rice and vegetable roll蛋餅 Egg cakes皮蛋 100-year egg咸鴨蛋 Salted duck egg豆?jié){ Soybean milk飯 類稀飯 Rice porridge白飯 Plain white rice油飯 Glutinous oil rice糯米飯 Glutinous rice鹵肉飯 Braised pork rice蛋炒飯 Fried rice with egg地瓜粥 Sweet potato congee面 類餛飩面 Wonton & noodles刀削面 Sliced noodles麻辣面 Spicy hot noodles麻醬面 Sesame paste noodles鴨肉面 Duck with noodles鱔魚面 Eel noodles烏龍面 Seafood noodles榨菜肉絲面 Pork , pickled mustard green noodles牡蠣細面 Oyster thin noodles板條 Flat noodles米粉 Rice noodles炒米粉 Fried rice noodles冬粉 Green bean noodle湯 類魚丸湯 Fish ball soup貢丸湯 Meat ball soup蛋花湯 Egg & vegetable soup蛤蜊湯 Clams soup牡蠣湯 Oyster soup紫菜湯 Seaweed soup酸辣湯 Sweet & sour soup餛飩湯 Wonton soup豬腸湯 Pork intestine soup肉羹湯 Pork thick soup魷魚湯 Squid soup花枝羹 Squid thick soup甜 點愛玉 Vegetarian gelatin糖葫蘆 Tomatoes on sticks長壽桃 Longevity Peaches芝麻球 Glutinous rice sesame balls麻花 Hemp flowers雙胞胎 Horse hooves冰 類綿綿冰 Mein mein ice麥角冰 Oatmeal ice地瓜冰 Sweet potato ice紅豆牛奶冰 Red bean with milk ice八寶冰 Eight treasures ice豆花 Tofu pudding果 汁甘蔗汁 Sugar cane juice酸梅汁 Plum juice楊桃汁 Star fruit juice青草茶 Herb juice點 心牡蠣煎 Oyster omelet臭豆腐 Stinky tofu (Smelly tofu)油豆腐 Oily bean curd麻辣豆腐 Spicy hot bean curd蝦片 Prawn cracker蝦球 Shrimp balls春卷 Spring rolls蛋卷 Chicken rolls碗糕 Salty rice pudding筒仔米糕 Rice tube pudding紅豆糕 Red bean cake綠豆糕 Bean paste cake糯米糕 Glutinous rice cakes蘿卜糕 Fried white radish patty芋頭糕 Taro cake肉圓 Taiwanese Meatballs水晶餃 Pyramid dumplings肉丸 Rice-meat dumplings豆干 Dried tofu其 他當歸鴨 Angelica duck檳榔 Betel nut火鍋 Hot potThick liquid turtle fish (Shanxi snack) The thick liquid turtle fish says the fish, actually does not resemble the fish, cool like tadpole. The people from other place many does not know the procedure, the Qin has teasing to boast that for manual 11 pinches the system, then causes the bystander to praise to the heavens. The Qin whole families all can do, adds the alum according to the cold water to rub the soybean flour Cheng Yingtuan, latter by the cold water and Cheng Fenhu, enables it to have toughness. Pot Shui Kaifei, the powder sticks pours into slowly, stirs, the powder sticks thoroughly ripe, presses the fire, is stirring again by the wooden bucket bottom, the pot leaves the fire, takes the colander, under is abundant leaks in the cool washbasin; “fish”, is vivid. The colander does first for the bottle gourd wooden scoop, the fire chopsticks iron leak the eye; Latter is the tile system; Presently are many are the aluminum product. The rain leakage may eat coolly, slides, softly, the import treats nips when is actually suitable the throat, has swallows the esthetic sense exactly. Easy full, also Yi Ji. The hot summer days have the boy to sit down eat two bowls, hits cao the loose belt, smokes a cigarette, stands can eat two bowls, then the summer heat goes, under the fluid Juicy creates an incident. The winter eats, is fastidious fries the powder, the flat base sautes the heat, drenches the little clear oil, fries after the onion fancy, pours the powder fish to fry, adds the soy-and-sugar sauce, the seasoning, covers by the china bowl, 12 minutes later, color Huang Xiangpen namely becomes. Sold the opinion woman to pull the child to pass by, called loudly, the child then received cannot tempt, the woman multilateral fed the child, reprimanded the child to be greedy, actually must feed the child two buckets, then but actually a bucket entered in oneself mouth. (origin: "Shanxi Snack Small Knowledge Record" Jia Pingao) The vermicelli is after the wheat flour increase salt, the alkali, the Water Classic loft drying cuts makes certain length the dry noodles. The principal variety has the ordinary vermicelli, the variety vermicelli, the manual vermicelli and so on; Has the egg vermicelli, the tomato vermicelli, the spinach vermicelli, the carrot vermicelli, the kelp vermicelli, the lysine vermicelli according to the supplementary material variety minute and so on. At present, the vermicelli has formed the staple food, the flavor, the nutrition, the health care and so on communal development pattern. Because the vermicelli the feeling in the mouth good, edible convenient, the price low, easy to store, has been one which of main wheaten food the people like. Vermicelli trophic analysis: The vermicelli (does not increase supplementary material) the main nutrient content has the protein, the fat, the carbohydrate and so on. Increase supplementary material vermicelli, nutrient content along with supplementary material variety and allocated proportion, but different. The vermicelli easy to digest the absorption, has effects and so on improvement anemia, enhancement immunity, balanced nutrient uptake. Vermicelli relevant group: The average person all may edible Vermicelli nutritional therapy function: Has effects and so on improvement anemia, enhancement immunity, balanced nutrient uptake. Vermicelli production director: 1. Boils when the vermicelli one must add a water much, because the vermicelli also has “to rise sends” the process, must absorb some moisture contents; 2. Two need to pay attention uses the slow fire, causes the quantity of heat along with the moisture content from outside to, the cascade to go, like this can boil thoroughly the vermicelli, boil thoroughly, the hot water is clear, the feeling in the mouth is good. The South Korean pickled vegetable is the North Korean brined vegetable or the Korean brined vegetable alternate name, may also call it the South Korean brined vegetable. Called that it “the pickled vegetable” is not the correct formulation. The good food which the orthodox school “the pickled vegetable” is refers to southwest China the part of provinces and cities area to be in vogue one kind of lactobacillus which ferments, its manufacture process and the South Korean brined vegetable has the obvious difference, in “soaks” on exactly with emphasis the character. To two kind of good food, should perform to distinguish. In the South Korean history once was the agricultural country, since old times take the rice as the staple food. Present's South Korea attends to including each kind of vegetables and the meats, the seafood class and so on, but the brined vegetable (ferments spicy cabbage), the seafood sauce (salted fish class), the fermented beanpaste (fermentation bean product) and so on leavened foods to become South Korea most to have the representation simultaneously also to have rich nutritional value food. The South Korean dinner table culture most major characteristic is on all ingredients one time uneven. According to the tradition, vegetable quantity according to the different scale from the low 3 small dishes to 12 small dishes which prepares for emperor different. But the dinner table places, the arrangement also along with the type which attends to have the very big difference. Gimjang refers to South Korea in the winter the souse brined vegetable custom, has preserved after many years until now. Because the winter during 3~4 months, the majority of vegetables cultivate with difficulty, the brined vegetable souse carries on generally in the early winter. The brined vegetable is one kind by the vegetables primarily raw material, each kind of fruit, seafood and meats for ingredient leavened food. Not only it the taste is beautiful, is tasty, and has the rich nutrition, is on the South Korean dinner table the essential main savoy. In the South Korean the popular view is “does not have Jin Qi (Korean: Brined vegetable) the food is not prepares to the South Korean.”The South Korean commodity is very scarce, therefore each food is the radish cabbage, ten certificates of division of family property one. Each family manufactures the brined vegetable, its flavor and the nutrition are various. The South Korean brined vegetable type are many, may divide into spring's radish brined vegetable, the cabbage brined vegetable according to the season; Summer's cucumber brined vegetable, small radish brined vegetable; The autumn spicy cabbage, soaks the radish block son; Winter each kind of brined vegetable. The brined vegetable fermentation degree, uses raw material, the vessel and the weather, the craftsmanship difference, manufactures the brined vegetable the flavor and the fragrance and the nutrition is also various.