Survey: What do you like about local cuisine?

I don't think it matters where the food is... The important thing is to be distinctive. Nowadays, many restaurants combine the characteristics of Sichuan cuisine with the characteristics of Northeast cuisine. Although Beijingers love to eat Sichuan food, there are too many similar restaurants!

Distinctive dishes. No matter what it is, who doesn't love to eat! But I think Hunan cuisine is better than Sichuan cuisine!

Sichuan cuisine is the most delicious, while Cantonese cuisine is healthier.

Some time ago, Food Network also did a survey, and most people in China (%47) prefer to eat Sichuan food.

Personally, I feel that Chinese cuisine has its own merits, and no matter which cuisine it is, it has its own taste. Western food is occasionally used as a spice, but it can never be compared with our Chinese cuisine.

Sichuan cuisine, hehe, from snacks to big ones

Sichuan cuisine, spicy and comfortable, is hard

Cantonese cuisine - Cantonese cuisine is all about freshness and lightness.

Sichuan cuisine. Spicy and spicy. Cool.

None of you have ever eaten the cabbage in Hefei! It tastes great.

Are you asking about countries or China? How can there be Sichuan cuisine, Cantonese cuisine, Hunan cuisine, and Western food?

I feel like I'm away from home alone.

will find that the dishes at home are the most delicious.

Sichuan cuisine has many famous dishes, such as back pot pork, Dongbo elbow, husband and wife lung slices, mapo tofu and so on. My favorite Sichuan dish is mapo tofu. It has the characteristics of numb, spicy, hot, fragrant, crispy, tender, fresh bridge bending, and live, and is regarded as a classic of Sichuan cuisine, and it is a famous Sichuan dish that is well-known at home and abroad in Sichuan.

Mapo tofu was founded in the Tongzhi period of the Qing Dynasty, originally created by Chen Liu, the founder of the Chinese time-honored brand "Chen Mapo Tofu", because she has a few pockmarks on her face, so it is called Mapo Tofu. The color of the tofu cooked by Chen's is red and bright, the beef grains are crispy and fragrant, numb, spicy, fragrant, crispy, tender, hot, neat, very rich in Sichuan flavor characteristics, in the last years of the Qing Dynasty, Chen Mapo tofu was listed as a famous food in Chengdu. In 1999, mapo tofu became a famous dish in China, and in 2010, it was included in the list of "intangible cultural heritage" in Chengdu.

Mapo tofu was selected by the China Cuisine Association as one of the top ten classic dishes in Sichuan of "Chinese cuisine".

In the past, mapo tofu was made with vegetable oil and yellow beef. The cooking technique is to fry a large spoonful of vegetable oil in a pan, then put a large handful of minced chili peppers, then add the beef, cook until it is dry and crispy, and then add the tempeh. After that, add the tofu, add a little water and shovel a few times and adjust evenly, finally cover the pot and dry the soup over low heat, and sprinkle with minced peppercorns before starting the pot.

Now, when making mapo tofu, peanut oil must be used for oil, and the meat is not limited to beef and pigs. After the meat is fried, add bean paste, tempeh, red pepper powder, soy sauce, salt, sugar, stir-fry until fragrant, then add tofu slices and broth, add green onions, ginger and garlic after boiling, thicken with water and white powder, and add pepper powder and sesame oil before cooking. The ingredients and procedures have changed somewhat, and the taste emphasizes numb, spicy, hot, and salty.

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The local dishes you know are: 1, Beijing: Beijing Roast Duck Beijing Roast Duck can definitely be said to be famous in the world, not only Chinese like to eat, but also many people abroad want to try this Peking duck.

Peking duck meat is tender and delicious, fat but not greasy. 2. Tianjin: The main raw material is pork loin.

The sliced pork tenderloin is fried in a pan until golden brown on both sides. It tastes tender and juicy, and it is very satisfying. 3. Hebei:

Donkey meat roasting is not only very popular in the local area, but also very famous in the whole of North China. The method is to put the cooked donkey meat in the fire and eat it together. When the two are matched, it is called donkey meat burning.

What are some of the local dishes you know? What are the characteristics of each?

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The local dishes you know are: 1, Beijing: Beijing Roast Duck Beijing Roast Duck can definitely be said to be famous all over the world, not only Chinese like to eat, but also many people from abroad who want to taste this Peking duck.

Peking duck meat is tender and delicious, fat but not greasy. 2. Tianjin: The main raw material is pork loin.

The sliced pork tenderloin is fried in a pan until golden brown on both sides. It tastes tender and juicy, and it is very satisfying. 3. Hebei:

Donkey meat roasting is not only very popular in the local area, but also very famous in the whole Pibi region of North China. The method is to put the cooked donkey meat in the fire and eat it together. When the two are matched, it is called donkey meat burning.

Kiss, 4, Shanxi: The dish of oily meat was a famous dish of the government at the very beginning, and then it slowly spread to Taiyuan, and gradually became popular in Shanxi. The oily meat is golden in color and delicious in taste.

Crispy on the outside and tender on the inside. 5. Inner Mongolia: Hand-grilled muttonHand-grilled mutton is also called hand-chopped mutton.

Almost every family in Inner Mongolia will raise sheep, and Zheng Xian's indispensable dish for the New Year festival is hand-grasped mutton. They eat meat and drink a lot, and they are very hearty. 6. Heilongjiang:

The original name of pot wrapped meat was pot fried meat, and later because the Russians pronounced it as a bun. Slowly, the pot fried meat will become pot wrapped meat. Steamed pork is very popular in the north and is a must-order dish in restaurants.

7. Jilin: Steamed white fish In the past, people who fished on the Songhua River used white fish to entertain guests. Slowly, the dish of steamed white fish was derived.

8. Liaoning: The origin of the dish of pork stewed vermicelli is actually in Sichuan. Later, he was brought to the Northeast by a man named Xue Rengui, and slowly stewed pork vermicelli became a famous dish in the Northeast.