Home Inn Guiyang (Zhonghua Zhonglu branch) is located at No. 145, Zhonghua Zhonglu, Yunyan District, Guiyang City, priced at ¥180 for booking.
Home Inn Guiyang (Cinanmen branch) is located at No. 32, Beiduan Huaxi Avenue, Nanming District, Guiyang City, priced at ¥180 for booking.
Home Inn Guiyang (Daying Road branch) is located at No. 129, Daying Road, Xinhua Pavilion, Yunyan District, Guiyang City, priced at ¥161 for booking.
Home Inn Zhuhai (Jida branch) is located at Building 26, No. 58 Shihua East Road, Jida District, Zhuhai City, priced at ¥159 for booking.
Home Inn Zhuhai (Xiangzhou branch) is located at Nos. 158-160 Shishan Road, Xiangzhou District, Zhuhai City, priced at ¥139 for booking.
Home Inn Zhuhai (Jida second branch) is located at No. 36 Jingle Road (next to the Xinhua Bookstore), Jida District, Zhuhai City, priced at ¥159 for booking.
Home Inn Shaoxing (City Square branch) is located at No. 69, Xinhe Lane, Yuecheng District, Shaoxing City, priced at ¥159 for booking.
Home Inn Shaoxing (Mall branch) is located in the International Mall Area, Ring West Road, Yuecheng District, Shaoxing City, priced at ¥161 for booking.
5. Harbin: De莫利 Stewed Live Fish... In a small village called De莫利 by the roadside in the suburbs of Harbin, villagers opened a snack shop to serve passers-by who rested on their way. The local practice of stewing tofu, wide noodles, and carp caught from the Wusuli River was an old method enjoyed by the locals. Later, this cooking technique spread widely through urban areas. People in Harbin say: If friends from other places don't like Western food or Northeastern cuisine, let's have De莫利 Stewed Live Fish.
6. Dalian: Salted Fish Pancakes... Salted fish pancakes originated from rural areas of Dalian and are now available in all small restaurants and large hotels. The fish used is autumn sea fish, including mackerel and yellow croaker, about palm-sized, marinated with ginger, scallions, and salt, then fried golden brown. The pancakes are made with aged cornmeal mixed with bean flour and wheat flour. Water is added to the pot, and the pancakes are attached around the sides of the pot. You want to eat? Wait until they're cooked!
7. Meizhou: Hakka Stuffed Tofu... The ancient city of Meizhou is known as "Guest Capital". The migration of people from Central Plains not only brought the tradition of valuing education but also formed its own culinary culture - Hakka cuisine. Small water tofu pieces are fried golden yellow, stuffed with minced pork and fish meat, garnished with green onions and sesame oil, and simmered in a clay pot with chicken broth until fragrant. It is said that the Hakka people in Meizhou created such a delicious dish due to the lack of wheat to make dumplings.
8. Qiqihar: Pig Slaughter Dish... During the New Year, when a family in the village slaughters a pig, the best parts are the waist and legs. What to do with the remaining fat and offal? This is where the pig slaughter dish comes in: homemade pickled cabbage, blood sausage, and fatty pork. To be tasty, the fatty pork should not be greasy, sliced and cooked over oil, then stewed with pickled cabbage and blood sausage. In the countryside, the fire in the stove lights up the face of the old woman, and the stew in the pot bubbles and simmers. When this dish reached the city, the city restaurants added more steps and used ample ingredients.
9. Zhanjiang: Local Chicken... Zhanjiang was formerly known as "Guangzhou Bay" and shares similar dietary habits with Maoming, Yangjiang, and other places. Zhanjiang cuisine belongs to the category of Western Guangdong cuisine, emphasizing the refinement of coarse materials and preserving the original flavors. At one time, Zhanjiang local chickens were popular in Guangzhou restaurants. Authentic Zhanjiang chickens are free-range farm chickens from Xinyi County in Zhanjiang, fed on grains and grass, growing slowly or being young hens laying their first clutch of eggs. Such chickens have firm muscle fibers and accumulate nutrients easily. The well-prepared chicken has a golden oily luster, tender and smooth texture, and concentrated aroma. With a side of sesame oil and garlic dipping sauce, it is truly flavorful!
10. Yan'an: Sheep Offal Soup... Yan'an has many delicious foods: potato shreds, Ganquan tofu, zucchini pancakes, and the must-try sheep offal soup. Sheep meat, sheep offal, and spices are boiled into a simple yet flavorful soup. Locals wearing sheepskin handkerchiefs squat together, holding steaming bowls of sheep soup. In Yan'an, where the average temperature is only 9 degrees Celsius throughout the year, winter is not too cold.
11. Xi'an: Cold Mixed Donkey Meat... Donkey meat has the function of replenishing blood and qi, benefiting internal organs, etc., and there is a saying among the people: "Heavenly dragon meat, earthly donkey meat." Shaanxi Guanzhong region produces the nationally renowned "Guanzhong Donkey." Since the Xianfeng period of the Qing Dynasty, Fengxiang cured donkey meat has been famous. In ancient times, donkey meat was eaten either raw or cooked. Nowadays, there are also donkey hotpot and stir-fried donkey dishes, incorporating Sichuan cuisine and medicinal cuisine methods, making the meat delicious and the taste fresh.
12. Xiangtan: Chairman Mao's Braised Pork... Maocai became famous because of Chairman Mao's hometown, and Chairman Mao praised Maocai's braised pork endlessly. The authentic Maocai restaurant is located in Shaoshan Village, Xiangtan. Here, the braised pork selects five-layer belly meat. The five-layer three-flower belly meat is first steamed with rock sugar, star anise, and cinnamon bark, then fried and finally cooked in a pot with fermented black beans and seasonings. The preparation method is very particular and complex. The finished Maocai braised pork has a golden luster, is not greasy, and is extremely fragrant and delicious.
13. Guangzhou: Old Fire Fine Soup... Making soup is a required course for housewives in Guangzhou. Genuine Cantonese people all love drinking soup, whether it's home-made or sold in large and small restaurants. The purpose of Guangzhou's old fire fine soup is nothing more than nourishment! In summer, melon soup with ribs plus broad beans and red beans reduces heat, while in winter, American ginseng soup with chicken dispels cold. If you've just arrived in Guangzhou, the taxi driver will tell you: The water here is very hot, causing pimples on your face, so you need to drink soup and cool tea...
1. Taipei: Mandarin Duck Hot Pot... Many Hong Kong artists go crazy for it, and it's rumored that Aaron Kwok took the hot pot ingredients back with him to enjoy again before leaving. The most important part of the hot pot is the broth, and each store has its own unique broth, but no one knows the ingredients or how it's made. Like eating Sichuan cuisine, the spiciness of the hot pot is divided into levels. The Mandarin duck hot pot is half spicy and half non-spicy, allowing you to choose. Unlike other hot pots, duck blood is indispensable, along with tofu, beef stomach, beef products, and chicken.
2. Kaohsiung: Oyster Omelette... Oysters are a specialty of Kaohsiung, a type of shellfish. First, use vermicelli to stir the oysters, then beat the eggs and fry them in oil, letting the eggs wrap around the oysters, like an egg pancake.
14. Shunde: Chrysanthemum Fish Sashimi... Shunde has always been a wealthy place, and locals like to carefully cook with local produce during their leisure time, evaluating each other's skills. The overall culinary artistry is quite high, and chefs are sent to Guangzhou, Macau-Hong Kong, and some Southeast Asian cities, hence the saying "Eat in Shunde, cooks from Fengcheng." Shunde cuisine is characterized by freshness, tenderness, and smoothness. Besides the famous stir-fried milk and top bone big eel, chrysanthemum fish sashimi represents the distinctive style of Shunde cuisine. Other delicacies include double skin milk from Daliang Town in Shunde and fish cakes from Chen Village...
15. Yanji: Dog Meat Hot Pot... When visiting the Yanbian Korean Autonomous Prefecture, it's a must to eat dog meat. Similar to other places in the country, hot pot is also popular here, specifically Korean dog meat hot pot. The special broth features dog meat, dog innards, and dog bones. Fresh and spicy, it might be due to Yanji's cold climate that dog meat, which is highly nutritious, is paired with chili peppers. It can be eaten all year round, but it's best in summer for treating colds!
3. March Flower Appreciation Tour at Various Scenic Spots Recommended...
16. Changchun: Three Country Delights... Traditionally, Chinese people have the custom of tasting three kinds of fresh vegetables, fruits, and aquatic products on the day of Start of Summer. Speaking of these three delights, they refer to freshly harvested seasonal vegetables: amaranth, barley, and broad beans (or garlic sprouts). Stir-frying them together emphasizes freshness. In Changchun, the three delights have become a local specialty, now often referring to potatoes, eggplants, and peppers stir-fried together. This is a quintessential Northeastern dish.
17. Jiamusi: Sauerkraut Pork Stew with Vermicelli... Northeasterners love stewed dishes, with numerous varieties such as goose stewed with potatoes, chicken stewed with mushrooms, and pork stewed with sauerkraut and vermicelli. All of these can be understood by their names and are without exception hearty winter dishes. The sour cabbage made from tall stalks of Northeast China's Chinese cabbage is cut into matchstick-thick strips, white stems and green leaves, maintaining their structure even after long cooking. The local potato vermicelli is easy to cook and remains intact, appearing bright yellow and springy when served. Using the old broth from boiling pork and bones, stir-fried five-flavored pork is slow-cooked, filling the house with a mouthwatering aroma!
18. Shenyang: Sichuan Hot Pot... Just like in other cities, Sichuan hot pot is equally popular in the streets and alleys of Shenyang. The rich flavor of Sichuan hot pot, emphasizing freshness and spiciness, is not only similar to Northeastern cuisine's strong and rustic nature but also suits the temperament and taste of Shenyang people. Talking about eating spicy food, Northeasterners are also top-notch. Actually, when Sichuan hot pot restaurant owners arrive in Shenyang, they feel they've found the right place, and the enthusiasm of the Shenyang people makes them consider it their second home.
19. Hohhot: Mongolian Barbecue... The authentic flavor of the nomadic horseback nation is roasted. After entering the Mongolian yurt, drinking milk tea, and receiving the hada offered by the warm-hearted herders with both hands! Surrounding the blazing bonfire, enjoying the barbecue aroma carried by the gentle breeze of the prairie, you will surely recall "The wind blows through the grass revealing cattle and sheep."
20. Beijing: Boiled Fish... "Numb on top, spicy to the core," originally a famous dish from Chongqing, has become wildly popular in Beijing. It indirectly reflects the resurgence of Sichuan cuisine in Beijing and the decline of Northeastern home-style dishes. The process of making boiled fish is simple: slice fresh fish thinly, slightly marinate with salt, then blanch in boiling water. The key to the taste lies in the quality of Sichuan peppercorns, chili peppers, and the skill of making red oil.
21. Jilin: Dog Meat Soup... In Jilin's Korean restaurants, all dog meat soups are freshly prepared daily, with no old broth. This method of cooking dog meat soup is called clear soup. There are various ways to eat dog meat, such as dog meat stewed with tofu, dried cabbage, and hot pot. Regardless of what kind of dog meat you eat, a bowl of dog meat soup is indispensable. After tasting this soup, you'll find its aroma lingering in your nose, making the dog meat taste better with every bite.
22. Shenzhen: Chongqing Old Hot Pot... Shenzhen seems to be a city where anything goes, and any style of cuisine can find a place. Currently, the hottest trend is hot pot. A website called Shenzhen Yi Nai launched a dining topic on "Hot Pot." There are Chongqing hot pot, Ba Zi hot pot, authentic ancient method hot pot, Cha Thai hot pot, premium beef hot pot, Anhui-style hot pot, "Tan Fish Head" hot pot, Japanese-style hot pot... What a grand competition of hot pots! Chongqing hot pot is mainly spicy and numbing, with salty and sour tastes combined, divided into clear soup hot pot, red soup hot pot, and mandarin duck hot pot. It excels in soup preparation, featuring a variety of ingredients, suitable for both meat and vegetables, appealing to a wide audience, with unique styles and lively scenes, thus becoming the hottest in Pengcheng...
23. Zhuhai: Yellow Bone Fish... What the Sichuan people call Huangladeng, Southern people name Yellow Bone Fish. Zhuhai, a city accustomed to seafood, is also filled with immigrants, lacking its own cuisine system, indulging in diverse flavors. This trendy Yellow Bone Fish originates from Hunan cuisine.
24. Xiamen: Boiled Live Fish... The recent popularity of this dish at least indicates the acceptance of Sichuan cuisine by Xiamen people, known for their picky and stubborn palates. Many attribute this to the significant increase in the city's migrant population leading to the influx of foreign cuisines. In 2000 alone, nearly 30 new Sichuan restaurants of higher standards opened in this small city of 600,000 people. However, the taste of boiled live fish is indeed excellent, using simple and common ingredients (grass carp) and not necessarily unique cooking methods (boiling). Yet, its combination of spiciness and freshness satisfies Xiamen people's enduring preference for fish and seafood, extending their traditional "Satay obsession" within the broader trend of Sichuan cuisine.
25. Longyan: Wine-Soaked Hetian Chicken... This can be considered a classic Hakka dish. In previous years, it gained popularity in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.), but in Longyan, even with the nationwide sweep of Sichuan and Hunan cuisine, this wine-soaked Hetian chicken remains evergreen. The Hetian chicken from Changting is reputed to be one of the world's five famous chickens, known for its three yellows (beak, feet, feathers) and three blacks (two wings, inner side, tail end). However, the dish's ultimate feature lies in the alcohol used; only Hakka rice wine can create a chicken dish combining freshness, tenderness, and fragrance.
26. Chengdu: Pickled Pepper Squid... An author named "Mao Le" writes about Sichuan-style seafood: Ever since seafood defected to Sichuan cuisine, it seemed to regain its second spring! One classic example is pickled pepper squid. This dish relies entirely on Sichuan pickled peppers (bullet peppers), selecting those with bright red color, large size, and thick flesh, perfectly pickled. The finished dish presents a striking contrast of red and white, pleasing to the eye! The pickled pepper flavor fully penetrates the squid, with a hint of sweetness.
27. Yibin: Yellow Ladeng Fish Hot Pot... The Yellow Ladeng on the banks of the Yangtze River is "reliable Yellow Ladeng." What does "reliable" mean? It's a Sichuan term meaning something cannot get any better. In Yibin, Yellow Ladeng is not braised or steamed but cooked in the Sichuan style, Yellow Ladeng fish hot pot, with exceptionally tender meat.
28. Changsha: Dry Pan Snake with Skin... In 2000, crayfish fever swept through the entire city of Changsha, with every restaurant and stall offering crayfish. As the supply of wild crayfish dwindled, snake dishes, which debuted alongside crayfish, gained prominence. Snake dishes share similarities with crayfish dishes, chopping the snake into segments and stewing with Hunan's specialty chili paste, star anise, bay leaves, green and red chili peppers, scallions, and monosodium glutamate. After intense frying, the dish is slowly braised until thoroughly flavored. Plated and drizzled with sauce, the plump snake segments are glazed bright red, the meat firm and translucent with oil, breaking apart with elasticity upon biting, releasing an aroma that makes one inhale cool air repeatedly despite wanting to stop.
29. Haikou: Sandpot Wenchang Chicken... Known as the foremost of Hainan's "Four Famous Dishes," Wenchang Chicken gets its name from its origin in Wenchang City, Hainan. Weighing about 1.5 kilograms, the traditional way of eating it is White-Cut, best showcasing the original flavor of Wenchang Chicken—fresh, tender, and juicy. Accompanied by chicken oil and chicken soup cooked rice, commonly referred to as "Chicken Rice." Hainan people say "eating chicken rice" includes White-Cut Chicken. Under the influence of the national sandpot craze, Wenchang Chicken also has a tendency towards sandpot cooking.
30. Sanya: Red Curry Pumpkin and Ji Ji Duck... Ji Ji Duck, commonly known as "Foreign Duck," is a high-quality breed introduced by overseas Chinese from Hainan early on. Its feeding method is particularly meticulous: initially feeding young ducks freshwater fish, shrimp, or worms, cockroaches, for about two months. After the young ducks' feathers start to grow, they are confined in small enclosures, limiting their movement, and fed rice balls mixed with rice bran for 20 days, maturing into meat ducks. Its characteristics include fatty and thick duck meat, white and smooth skin, with a thin layer of fat between the skin and meat, exceptionally sweet and savory. Adding red curry and pumpkin enhances its vibrant appeal.
31. Nanchang: Water Shield Fried Cured Meat... The grass of Poyang Lake is a treasure for the people of Nanchang—referring to this dish. Although not expensive, this dish crafted by Nanchang and Jiujiang is beloved by Jiangxi people, who eagerly offer it to friends from other regions or those who have been away from Jiangxi for too long. Water shield is a unique aquatic plant from the Poyang Lake area. Traditional Chinese medicine considers it sweet, neutral, slightly toxic, capable of clearing heat, promoting dampness drainage, and killing parasites. Water shield is taken from its tender stems and stir-fried with cured meat, adding leeks to