What specialties do you have there?

Lu cuisine's signature nine turns the large intestine. Prepare the large intestine of the pig, the ingredients should be sufficient, such as pepper oil, clear soup, white grains, salt, monosodium glutamate, cooking wine, green onions, ginger, garlic, coriander, vinegar, etc. Cut the large intestine into small sections, add water to the spoon, put the large intestine into the stir-fry spoon after opening, add cooked lard and sugar, fry the sugar until it is red, enlarge the color of the intestines, add ginger and garlic, cook vinegar and cooking wine, add clear soup, and add salt, sugar and dregs after opening.

Reduce to low heat, drizzle with pepper oil and sprinkle with coriander. <>

Our specialty here is steamed pig, and we have also been on the "Bite of China", first steamed the pig, and then use a small needle to prick the pig skin, water cold water, such pork fat but not greasy, and taste. Sprinkle with sesame seeds and pepper at the end, and it's quite delicious. <>

I like the sauerkraut fish made by my dad the most, which is sour and delicious. First, prepare the seasonings such as sauerkraut, minced ginger, pickled pepper, cook the cooked vegetables until they are six ripe, boil the broth and put them in, then put the fish into the soup, and finally put the sauerkraut and other ingredients. <>

Chicken stewed mushrooms, the grandfather in the Northeast will make this dish every time, the mushrooms are a specialty of the Northeast, and the chickens are also domestic, and they are all green food. <>

As a native of Yunnan, I love kimchi soup and some pearl radish. This color makes you have an appetite when you look at it. <>

No matter what time of day, when you have lunch, you have to look for your favorite Lanzhou beef ramen all over the street. <>

Stir-fried bacon with quinoa, this dish doesn't seem to have been seen much in other places, and it is our specialty.

Hot pot chicken, lamb intestine soup, old tofu, rice and small stew, I am from Cangzhou Dongguang.

Specialties vary from place to place. For example, Guangdong specialties include roast suckling pig, salt-baked chicken, roast goose, winter melon cup, ancient meat, etc.; Zhejiang's specialties include Longjing shrimp, West Lake vinegar fish, called flower chicken, etc.; Shandong's specialties include fried Daha, braised conch, sugar crispy carp, etc.; Chongqing's specialties include roasted brain flowers, Qianjiang chicken offal, roast rooster, taro chicken, Wanzhou grilled fish, etc.

Specialty dishes refer to places that are different from other dishes, can be distinguished from other dishes, have special tastes, have their own characteristics, and have unique regional flavors, which are not found in other dishes. In our daily life, there are all kinds of dazzling dishes, take "dishes" as an example, from folk home cooking to hotel dishes, thousands of kinds of dishes, and some local snacks, country snacks and the like, it is even more difficult to count, each with its own taste and characteristics.

China is a big country in the East with a deep traditional culture. As the old saying goes: the land is vast and the things are abundant.

During the Tang Dynasty, there were many aspects of China's territory. Eating and drinking to maintain the life of ancient people is the lifeblood of the food family, and only working people can create a variety of dishes, snacks, etc.; Some home-cooked side dishes, country snacks are dedicated to the imperial court and become famous dishes after being targeted by the government, the origin of these famous dishes is not the deep residence in the palace of those chefs to participate in the enlightenment, but the collection of the essence of folk people's thoughts, and only from the essence of folk ideas of the dishes can be called characteristics.

4. Hebei specialties: Donkey meat roasted donkey meat roast is a famous snack popular in North China, which originated in Baoding City, Hebei Province. That is, the cooked donkey meat is sandwiched into the fire to eat, the fire taste is crispy, the donkey meat is fat but not greasy, and the aftertaste is mellow.

5. Inner Mongolia specialty: hand-grilled mutton"Hand-grilled meat"It is hand-grasped mutton, which is one of the red foods. The Mongolian people call meat red food, which is called in Mongolian"Ulanid"。

According to the herders' customs, hand-grilled meat is generally used for dinner. 6. Heilongjiang specialties: The color of the pot-wrapped meat is golden, crispy on the outside and tender on the inside, sweet and sour, and it is not greasy to eat, which is very suitable for summer to eat, so as to achieve the purpose of appetizing and increasing appetite.

7. Jilin specialty: steamed white fish Since ancient times, fishermen on the Songhua River have used boiled white fish in river water to entertain visiting relatives and friends. Later, after the painstaking production of culinary masters, the famous dish of steamed Songhua River white fish was finally created, and it was on the feast of the holy banquet.

In the Qing Dynasty, the white fish of the Songhua River was listed as a tribute. 8. Liaoning specialties: pork stewed vermicelli The dish is Sichuan cuisine and Northeast cuisine, originated in Sichuan, during the Tang Dynasty, Xue Rengui liked Sichuan cuisine very much, after he was sent to the Northeast, he also brought Sichuan cuisine to the Northeast, and developed it into Northeast cuisine according to the local style.

9. Shanghai specialties: braised pork The raw material of braised pork is made of pork five flowers and three layers, after production, the delicacy can not be described in words, fat but not greasy, it can be called a classic dish in Chinese cuisine. 10. Jiangsu specialties:

Braised lion's head Braised lion's head, is a dish that is often eaten in Chinese New Year's festivals, there are fat and lean meat ruddy and oily, with emerald green vegetables to cover, mellow fragrance is strong, also called Sixi meatballs, take its auspicious meaning. 11. Zhejiang specialties: West Lake vinegar fish This dish uses West Lake kun fish as raw materials, and it is generally starved in the fish cage for one or two days before cooking, so that it can excrete intestinal debris and remove the earthy taste.

The finished dish is tender and sweet and sour, with a crab flavor. 12. Anhui specialties: Huangshan stinky osmanthus fish when a certain Hui merchant took a boat home to visit relatives, because the road is far away and the day is hot, the osmanthus fish carried is not kept and stinks, and his wife is reluctant to discard it, so she treats it with thick oil red sauce, but she didn't expect it to be crooked, and the taste is very good.

Hui merchants took advantage of this promotion, and this dish turned out to be a classic of Hui cuisine. 13. Fujian specialties: Buddha jumping over the wall Buddha jumping over the wall, also known as"Full of incense"、"Fu Shou Quan"It is the chief famous dish of Fuzhou, and there are as many as 18 kinds of raw materials

Sea cucumber, abalone, shark fin, dried scallops, fish lips, fish maw, razor clams, ham, pork belly, lamb's elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots, etc., have the effects of nourishing qi and nourishing blood, clearing the lungs and moistening the intestines, and preventing and treating deficiency and cold. 14. Jiangxi specialties: Steamed pork is made of pork belly with skin and rice noodles and other seasonings.

The steamed pork is glutinous and fragrant, fat and thin, and the rice flour is oily and fragrant.

Specialties vary from place to place. For example, Guangdong specialties include roast suckling pig, salt-baked chicken, roast goose, winter melon, Chang orange and plum cup, ancient meat, etc.; Zhejiang's specialties include Longjing shrimp, West Lake vinegar fish, called flower chicken, etc.; Shandong specialties include fried Daha, braised Wu Song conch, sugar crispy carp, etc.; Chongqing's specialties include roasted brain flowers, Qianjiang chicken offal, roast rooster, taro chicken, Wanzhou grilled fish, etc. <

Specialties vary from place to place. For example, Guangdong specialties include roast suckling pig, salt-baked chicken, roast goose, winter melon cup, ancient meat, etc.; Zhejiang's specialties include Longjing shrimp, West Lake vinegar fish, called flower chicken, etc.; Shandong's specialties include fried Daha, braised conch, sugar crispy carp, etc.; Chongqing's specialties include roasted brain flowers, Qianjiang chicken offal, roasted rooster, taro chicken, Wanzhou roasted late-resistant fish, etc.

The following Hengbu are some of the specialties from around the world:

1.Italy: pizza, pasta, roast duck, Tuscan steak.

2.France: Mushroom soup with milk and spike oil, foie gras, Brittany oysters, Quasimore goat cheese.

3.Spain: Spanish seafood tam rice, ham, hash browns, Catalan stew.

4.Mexico: tortillas, burritos, chili roast, Mexican chicken.

5.Japan: Sushi, ramen, tempura, grilled eel.

6.China: Peking duck, Sichuan hot pot, Guangdong roast goose, Shanghai xiaolongbao.

7.India: Curry, grilled chicken nuggets, masala tea, cheese curry.

8.Korea: bibimbap, fried chicken, kimchi, barbecue.

9.Thailand: Thai green curry, Pad Thai, Thai grilled chicken, Thai fried shrimp.

10.United States: hamburgers, barbecue, fried chicken, roast beef.

What are the special delicacies of Jiaxiang County, such as Maji roast chicken, Shuangfeng yellow stewed chicken, Macun Yanjia fried buns, Zhulou fried fish, Gaoji sheep soup, etc.

1. Maji Roast Chicken: Maji Roast Chicken was formed in the last years of the Qing Dynasty, and the founder was Ma Dengbang from Maji Village, Maji Town. It is a well-known food culture brand for women and children in Jiaxiang County, Shandong Province, and its origin is Maji Village, Maji Town, Jiaxiang County.

Because of its crispy and delicious, delicious taste and unique flavor, it is comparable to Daokou Roast Chicken, Texas Grilled Chicken and Fuliji Roast Chicken.

2. Shuangfeng Yellow Braised Chicken: The founder of Shuangfeng Yellow Braised Chicken is Liu Guilian, a native of Shuangfeng Village, Wolongshan Street, Jiaxiang County, in 1998, Liu Guilian gradually explored and created a unique Shuangfeng Yellow Braised Chicken with a unique formula on the basis of opening a traditional stewed chicken restaurant. Yellow stewed chicken is popular in southwest Shandong with its unique flavor of fresh and tender meat, strong fragrance, and oily but not greasy, and has become a famous local food in Jiaxiang.

3. Macun Yanjia fried buns: Macun fried buns were created by Yan Huiping, a native of Macun Town, Jiaxiang County, and have a history of nearly 100 years. In the early days of liberation, Yan Huiping took the production process of Macun steamed buns as the basis, and after a long period of speculation and practice, adjusted the ingredients, improved the production process, and made a unique formula, and the taste of Macun fried buns was extremely tender.

Mr. Gao, the general manager of Tianjin Goubuli Buns, once visited Yanjia fried buns in Macun and praised them after tasting them.

4. Zhu Lou fried fish: Zhu Lou cracked fried fish was formed in the late Qing Dynasty, the founder was Zhu Zhijin, a native of Zhu Lou Village, Liangbaosi Town, Jiaxiang County, at the end of the Qing Dynasty, Zhu Zhijin learned the craft of fried fish from Taizi Town, Qidong, Zouping County, Shandong Province, and finally formed his own unique skills after his own research and development and formula, because of its initial production and sales in Zhulou Village, Liangbaosi Town, so it was named "Zhu Lou Fried Fish", which was well-known in southwest Shandong as early as before the liberation.

5. Gaoji Sheep Soup: Founded in 1993, after more than 20 years of unremitting efforts, Gaoji Sheep Soup has become a representative specialty of Jiaxiang County and is known as "the first soup in southwest Shandong". Mr. Gao Runchuan, the founder of Gao Ji Sheep Soup, moved Laiwu Sheep Soup to Jiaxiang, and continued to devote himself to research and study the process of Sheep Soup, and finally formed the unique flavor of Gao Ji Sheep Soup.

The above is the special food of Jiaxiang County.

Sour and spicy shredded potatoes.

Hot and sour shredded potatoes are not only very delicious, but also have relatively high nutritional value, which is very suitable for all of us to eat in autumn. Hot and sour shredded potatoes are the most common home-cooked dishes on the people's table, and their main ingredient potatoes are calm to the stomach, which has the effect of improving gastrointestinal function and preventing high blood pressure. Excipients are rich in vitamin C, which can enhance physical strength and coronary arteriosclerosis.

Dried bamboo shoots and braised pork.

The three-layer meat gives people the feeling that the first battle is greasy. In fact, it has a lot of good partners to help it solve this problem. Dried bamboo shoots is one of the base tremors.

Use it to marinate three-layer meat, it is really delicious, because the dried bamboo shoots themselves consume a lot of oil, it can absorb enough oil in the soup, and the three-layer meat becomes fat but not greasy, both take what they need, create delicious, of course, dried bamboo shoots braised pork is not only very delicious, in autumn, we eat some dried bamboo shoots braised pork, which is also very good for helping everyone to tonify, and can effectively alleviate the symptoms of physical weakness.

1Chengdu Chengdu should be my favorite place to go, the first thing I have to praise is hot pot, spicy hot pot has not only been popular in China, it is no exaggeration to say that people all over the world are crazy about hot pot. Of course, when it comes to ** pot, the hot pot prepared for demolition in Chongqing is also delicious, why not go to Chongqing? Because Chengdu also has rabbit heads, rabbit legs, ice powder, handy, dandan noodles, skewers, husband and wife lung slices, bowl chicken, egg baked cake and other delicacies that make me unforgettable.

Not only is there a wide variety of delicious things, but Chengdu's wine fighting culture is also its characteristics. 2 Changsha When it comes to Changsha, the first reaction in many people's hearts is stinky tofu, but Changsha is not only the birthplace of stinky tofu, but also a food mecca that integrates the essence of Hunan cuisine! Mao's braised pork, I also loved this dish back then, the taste is sweet and salty, salty and spicy, sweet but not greasy.

Taste shrimp, Changsha people can eat ten tons of shrimp in one night, and they can't stop feeling at all. Chili fried meat (also known as virtual small fried meat), many friends don't know that their favorite fried meat is the representative of Hunan cuisine!

3 Beijing looks full of oil, tastes full of meaty aroma, with cakes, Beijing onions, cucumber shreds, secret sauce, a bite down, nothing else to think about, just want to eat the next bite! This is the charm of roast duck, and the representative dish of Beijing is also roast duck. Beijing is the capital of our country, of course, the food is indispensable, in addition to the roast duck just mentioned, there is also Beijing's fried noodles, special snacks, breakfast and old Beijing mutton hot pot is also very long.

However, I would like to remind you here that Beijing's special bean juice is like coriander, those who love love to die, and those who hate hate to die. 4 Guangdong Cantonese people love to eat and will eat the world's famous, which can be seen from the time they eat. Generally, Cantonese people will get up early in the morning and go to a regular restaurant to have morning tea, a pot of tea with all kinds of snacks, chat for a while, this is not to have lunch, after lunch is afternoon tea, the last day with supper to end.

If you are lucky enough to go to Guangdong, you must remember that eating is the most important thing, and the beef balls and claypot rice in the God of Food are also produced in Guangdong! 5 The food memory of Shanghai must start with xiao long bao, chopsticks carefully occupy the vinegar with ginger water, put it in a spoon, blow lightly, bite and suck lightly, suck in the essence and eat it in one bite, this is the mission of xiao long bao is completed. What other characteristics do you say about Shanghai?

I couldn't even think of it at once, because it is like a city culture, which is inclusive. As the magic capital, Shanghai's cuisine is the most all-encompassing and has a world pattern. A variety of the most chic and unique restaurants are popping up all over Shanghai.

Sichuan, Shandong, Hunan, Guangdong, Japan, Italy, France, Thailand, in this city, all discerning tongues can find a home, and all food desires can be satisfied. Of course, there are also many classic dishes and local snacks in Shanghai's local thick oil red sauce, such ......as fried shrimp, braised pork, fried buns, and small wontonsIt's a different kind of market.