9CaKrnQh8RD作者:health.huanqiu.comgallery全国最著名的34大招牌菜/e3pmt7dq2/e3pn6gvs71416972060000责编:lifen资料图141697206000011[]{"gallery":{"members":[{"desc":"北京烤鸭\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105877.jpg"},{"desc":"锅塌里脊\r\n 3、河北代表菜:驴肉火烧\r\n 驴肉火烧是流行于华北地区的著名小吃,起源于河北省保定市。即把熟驴肉夹到火烧里食用,火烧口感酥脆,驴肉肥而不腻,回味醇厚。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105102.jpg"},{"desc":"驴肉火烧\r\n 4、山西代表菜:过油肉\r\n 最初它是一个官府名菜,后来传到了太原一带,并逐渐在山西传播开来。此菜以色泽金黄鲜艳,味道咸鲜闻有醋意,质感外软里嫩,汁芡适量透明,稍有明油为特色。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105701.jpg"},{"desc":"过油肉\r\n 5、内蒙古代表菜:手扒羊肉\r\n “手扒肉”就是手抓羊肉,是红食中的一种。蒙古族人民称肉食为红食,蒙语叫“乌兰伊德”。根据牧民的习惯,手扒肉一般用作晚餐。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105777.jpg"},{"desc":"手扒羊肉\r\n 6、黑龙江代表菜:锅包肉\r\n 成菜色泽金黄,外酥里嫩,酸甜可口,加上吃多不油腻的特点,很适合夏天食用,以达到开胃增食欲的目的。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105492.jpg"},{"desc":"锅包肉\r\n 7、辽宁代表菜:猪肉炖粉条\r\n 该菜为四川菜也是东北菜,发源于四川,在唐朝期间,薛仁贵非常喜欢四川菜,他被发配到东北后,他也把四川菜带来东北,并根据当地的风格将其发展成了东北菜系。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105207.jpg"},{"desc":"猪肉炖粉条\r\n 8、上海代表菜:红烧肉\r\n 红烧肉的原料选用的是猪五花三层,经过制作之后,美味不可用言语来形容,肥而不腻,堪称中华美食中的一道经典菜式。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105185.jpg"},{"desc":"红烧肉\r\n 9、江苏代表菜:红烧狮子头\r\n 红烧狮子头,是中国逢年过节常吃的一道菜,有肥有瘦的肉红润油亮,配上翠绿青菜掩映,醇香味浓,也称四喜丸子,取其吉祥之意。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113105725.jpg"},{"desc":"红烧狮子头\r\n 10、浙江代表菜:西湖醋鱼\r\n 此道菜选用西湖鲲鱼作原料,烹制前一般先要在鱼笼中饿养一两天,使其排泄肠内杂物,除去泥土味。成菜味道鲜嫩酸甜,带有蟹味。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106713.jpg"},{"desc":"西湖醋鱼\r\n\r\n 11、安徽代表菜:黄山臭桂鱼\r\n 当年某徽商坐船回家探亲,因为路远天热,携带的桂鱼未保存好发臭了,妻子舍不得丢弃,用浓油赤酱处理了一下,没想到歪打正着,味道竟然好极了。徽商借此推广,这道菜竟然成了徽菜经典。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106262.jpg"},{"desc":"黄山臭桂鱼\r\n 12、吉林代表菜:清蒸白鱼\r\n 自古以来,松花江上的渔户即以江水煮白鱼款待来访的亲友。后来,经过烹饪高手潜心制作,终于创出了清蒸松花江白鱼这道名菜,登上了圣宴之席。清朝,松花江白鱼曾被列为贡品。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106827.jpg"},{"desc":"清蒸白鱼\r\n 13、福建代表菜:佛跳墙\r\n 佛跳墙,又名“满坛香”、“福寿全”,是福州的首席名菜,原料有18种之多:海参、鲍鱼、鱼翅、干贝、鱼唇、花胶、蛏子、火腿、猪肚、羊肘、蹄尖、蹄筋、鸡脯、鸭脯、鸡肫、鸭肫、冬菇、冬笋等,具有补气养血、清肺润肠、防治虚寒等功效。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106486.jpg"},{"desc":"佛跳墙\r\n 14、江西代表菜:粉蒸肉\r\n 以主料带皮五花肉加米粉和其他调味料制作而成。粉蒸肉糯而清香,有肥有瘦,米粉油润,五香味浓郁。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106742.jpg"},{"desc":"粉蒸肉\r\n 15、山东代表菜:九转大肠\r\n 原名“红烧大肠”。就是将猪大肠经水焯后油炸,再灌入十多种作料,用微火爆制而成。酸、甜、香、辣、咸五味俱全,色泽红润,质地软嫩。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106752.jpg"},{"desc":"九转大肠\r\n 16、河南代表菜:烩面\r\n 它是一种荤、素、汤、菜、饭聚而有之的传统风味小吃,以味道鲜美,经济实惠享誉中原。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106427.jpg"},{"desc":"烩面\r\n 17、湖北代表菜:沔阳三蒸\r\n 所谓三蒸,即蒸畜禽、蒸水产、蒸蔬菜(可随意选择青菜、苋菜、芋头、豆角、南瓜、萝卜、茼蒿、藕等数十种),颇为符合荤素搭配营养均衡,粉蒸菜都裹着捣细的米粉,菜的本香配上大米的清香,回味深长。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106391.jpg"},{"desc":"沔阳三蒸\r\n\r\n 18、湖南代表菜:剁椒鱼头\r\n 以鱼头的“味鲜”和剁椒的“辣”为一体,风味独具一格。菜品色泽红亮,肉质细嫩,鲜辣适口。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106615.jpg"},{"desc":"剁椒鱼头\r\n 19、广东代表菜:白切鸡\r\n 白切鸡以其制作简易,刚熟不烂,不加配料且保持原味为特点,以广州荔湾区清平路清平饭店所制为佳,故又名“清平鸡”。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106270.jpg"},{"desc":"白切鸡\r\n 20、广西代表菜:螺蛳粉\r\n 螺蛳粉是柳州最出名也最受大众欢迎的小吃米粉,具有酸、辣、鲜、爽、烫的独特风味。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106715.jpg"},{"desc":"螺蛳粉\r\n 21、海南代表菜:文昌鸡\r\n 文昌鸡号称海南“四大名菜”之首。其肉质滑嫩,皮薄骨酥,香味甚浓,肥而不腻。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106619.jpg"},{"desc":"文昌鸡\r\n 22、四川代表菜:麻婆豆腐\r\n 主要原料由豆腐构成,其特色在于“麻、辣、烫、香、酥、嫩、鲜、活”八字,称之为八字箴言。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106317.jpg"},{"desc":"麻婆豆腐\r\n\r\n 23、重庆代表菜:辣子鸡\r\n 辣椒中夹杂着干粑粑的鸡肉块,上面撒上了芝麻,看起来很有食欲,吃起来鸡肉外酥里嫩,还有芝麻的清香,辣中带麻。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106255.jpg"},{"desc":"辣子鸡\r\n 24、贵州代表菜:酸汤鱼\r\n 酸汤鱼,苗族独有的食品,入口酸味鲜美,辣劲十足,令人胃口大开。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106706.jpg"},{"desc":"酸汤鱼\r\n 25、云南代表菜:过桥米线\r\n 过桥米线汤是用大骨、老母鸡、云南宣威火腿经长时间熬煮而成的,具有浓郁鲜香味的一类高汤。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106922.jpg"},{"desc":"过桥米线\r\n 26、陕西代表菜:羊肉泡馍\r\n 它烹制精细,料重味醇,肉烂汤浓,营养丰富,香气四溢,诱人食欲,食后回味无穷。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106183.jpg"},{"desc":"羊肉泡馍\r\n 27、西藏代表菜:炸灌肺\r\n 藏语音“洛乍”。多见于拉萨等地。成菜色泽淡褐,外酥脆里软,味道香美。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106537.jpg"},{"desc":"炸灌肺\r\n 28、新疆代表菜:烤全羊\r\n 烤全羊色泽光亮、皮脆肉嫩、香浓味美。吃的时候剔肉切片,蘸盐而食。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106749.jpg"},{"desc":"烤全羊\r\n 29、青海代表菜:羊肉炒面片\r\n 味道鲜美,爽滑适口,营养丰富,易于消化,老幼皆宜。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106270.jpg"},{"desc":"羊肉炒面片\r\n\r\n 30、甘肃代表菜:河西羊羔肉\r\n 河西羊羔,体大,肉鲜嫩,肥美而不膻,滋补效用极佳。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106731.jpg"},{"desc":"河西羊羔肉\r\n 31.宁夏代表菜:清蒸羊羔肉\r\n 肉质软嫩,葱香浓郁。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106955.jpg"},{"desc":"清蒸羊羔肉\r\n 32、香港代表菜:牛肉丸\r\n 香港牛肉丸以筋道多汁闻名,咬劲十足。牛肉丸一般与河粉一起煮食,也可以用虾仁、腰果等配料烹熘,或是佐以鹌鹑蛋、芙蓉球一起油炸,吃起来外酥里嫩,甜润可口。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106123.jpg"},{"desc":"牛肉丸\r\n 33、澳门代表菜:马介休\r\n 就是鳕鱼,一种咸鱼,它可以用煎、烧、烤、煮等不同的方法烹调,吃起来回味无穷。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106608.jpg"},{"desc":"马介休\r\n 34、台湾代表菜:三杯鸡\r\n 香嫩的鸡肉,味重的调料,清香的九层塔,无不让人垂涎欲滴,更适合北方人的口味。\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106958.jpg"},{"desc":"三杯鸡\r\n","url":"\/\/himg2.huanqiucdn.cn\/attachment2010\/2014\/1126\/20141126113106724.jpg"}]}}//himg2.huanqiucdn.cn/attachment2010/2014/1126/20141126033532824.jpg