CNN评选:留学在外,你最想念家乡的哪道美食?

In places like Guijie in Beijing, Yunnan Nan Lu in Shanghai and Mingwalang in Nanjing, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater. 

Every bite of China's street kebabs is a combination of good food and a street-side buzz unique to the country.

From spring to early autumn, crayfish-night-outs have become a ritual for many. Groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish. No chopsticks needed -- digging in with the hands is preferred.

The preferred beverage to go with these tasty freshwater lobsters? Ice cold Chinese beer -- Reeb, Tsingtao, Yanjing, depending on the city.

Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, a country closely linked to Mongolian nomads, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.

Although a variety of meats, seafood and vegetables can be cooked, the star of the meal is plate after plate of wafer-thin lamb slices.

There are noodles stalls everywhere in Guilin and surrounding areas. Locals like to mix the silky noodles and ingredients in a spicy and sour brine then eat them dry; or savor the whole combination in the beef stock.

Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring. It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom.

In what's usually a makeshift open kitchen, formidable Islamic noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order.

A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions.

This is an iconic snack in northern China, especially in Beijing.

Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light.

Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.

Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared. Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.

For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab.

Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature.

Peking roast duck is only one of many outstanding duck dishes in China. For true fans of fowl, however, the city to be is actually Nanjing, capital of Jiangsu Province, and onetime capital of the Ming Dynasty as well as the Republic of China.

Although traditional sausages in China are wind-dried and much sweeter than their Western counterparts, Harbin red sausages are smoked and have evolved from Lithuanian sausages. The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.

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