What is your favorite cuisine?

How do you clean up this kind of problem during this time? You can do it according to your taste. Why do you always ask about the cuisine or something?

Bailla Sichuan cuisine, my favorite.

Stir-fried pork with sauce, crispy and smooth meat, Hechuan pork slices, pot pork slices, mustard shredded pork, bell pepper shredded pork, orchid belly shreds, chestnut roast pork, Dongpo pork, fragrant lees meat, lion's head with cabbage, braised throat, freshly roasted tendon tail tongue, lotus leaf steamed pork, fragrant fried steamed pork, four fresh preserved pork, ginger elbow, mung bean jelly elbow, rock sugar elbow, milk soup chowder, cabbage meat roll, pot roast pork, fried pork roll, soft fried hooves, soft fried crispy square, fried peach loin, Taibai sauce meat, net oil waist roll, fried wrench, barbecued suckling pig, barbecued ham Bamboo sunflower liver paste soup, pineapple dumpling silver lung soup, fat intestine bean paste soup, clear soup waist square, winter vegetable kidney slice soup, steamed winter vegetable meatloaf soup, clear soup meatballs, crispy meat soup, hairy beef, roasted beef head square, pot crispy beef, stewed beef soup, stir-fried shredded mutton with ginger, steamed river ball, sand pot fish, steamed green eel, steamed mullet, celery shredded fish, sweet and sour crispy fish, crispy fish with green onion, braised fish, braised soft-shelled turtle, crispy fish with sauce, three-color fish balls, clear soup sauerkraut fish rolls, radish half soup silver carp, money sea cucumber, liver oil sea cucumber, jade shrimp, soft fried shrimp buns, shredded squid, Braised fish lips, chicken skin fish maw, hydrangea scallops, dried fried eel, boiled chicken shreds, green pepper chicken shreds, snowflake chicken Nao, raw roasted chicken wings, stewed chicken with three bacteria, dry steamed whole chicken, button chicken, tartan chicken, hot ginger chicken, eight treasure glutinous rice chicken, pepper and salt eight treasure chicken, barbecued pork whole chicken, pot sticker chicken slices, hibiscus chicken slices, money chicken tower, net oil chicken rolls, peach crisp chicken cakes, chicken bean curd, tomato stewed chicken loin, ginger fried duck shreds, boiled duck liver, braised duck rolls, braised duck tongue palms, mustard duck feet, cordyceps duck, pillow duck, Taibai duck, bean dregs duck, eight treasure stuffed duck, Baishiyi duck, camphor tea duck, crispy fat duck, egg crisp duck, vegetarian stew in milk soup, stir-fried winter bamboo shoots, roasted winter bamboo shoots in sauce, soft fried mushrooms, anchovies in sesame sauce, carrot pine, fried three-color gourd, pocket tofu, Luojiang bean chicken, fried pea sprouts, egg crisp flower kernels, double-sided potsticker tofu, rock sugar rabbit pieces, chicken mengkui vegetables, chicken skin bamboo shoots, crab roe anchovy, dried scallop roasted choy sum, golden hook roasted cowpeas, mandarin duck pot stickers, fried spring rolls, braised assorted assortment, white sauce spinach rolls, white oil green pills, boiling water cabbage, goldfish lotus.

As long as it's spicy, I like to eat it, because I'm from Hunan, and Sichuan and Hunan cuisine are my favorites.

As long as it's delicious, I love it! The cuisine is not important, the important thing is that the chef has good skills, and the authentic taste is the real delicacy.

Sichuan travels the world. Domineering leakage. Love Sichuan cuisine, do not explain.

Because in Xining, it is still Sichuan cuisine.

When I'm hungry, I like everything.

I am a Sichuan person, of course I like to eat Sichuan food, I feel that people from other provinces cook like they don't have a long brain, mix all kinds of dishes together, mix water and salt, put some pu oil and cook and eat, there is no such deep research as our Sichuan people's cooking, and the dishes made are super delicious!

I think it should be Sichuan food, because I prefer the kind of spicy and heavy flavor to eat, and Sichuan cuisine is very good for my taste.

My favorite thing to eat is Sichuan food. Because Sichuan food is a little spicy, it is also very delicious. I like to eat it very much.

My favorite cuisine is Sichuan cuisine, because I usually like spicy food, so I feel that Sichuan cuisine is very good.

I like to eat Cantonese food the most, because I am Cantonese myself, so the taste is relatively light, and my favorite is definitely all kinds of Cantonese food.

I think my favorite dish is Sichuan food, because I think Sichuan food is not only delicious, but also tastes quite good.

I think my favorite dish is Sichuan food, because Sichuan food is very spicy, so it is delicious.

My favorite taste of my hometown is Sichuan cuisine, because I like spicy food, so I prefer Sichuan cuisine and Hunan cuisine.

Among the eight major cuisines in China, I like Cantonese cuisine the most, because the taste of Cantonese cuisine is exactly what I want, and it has a full range of flavors, smells, and flavors.

Poor people choose Sichuan food! After rice, one chili pepper can make three bowls of rice, so that you have the strength to work in the fields. The literati choose Huaiyang cuisine, which is light and elegant, original, healthy and delicious.

Wealthy businessmen choose Cantonese cuisine, with a wide range of ingredients and exquisite dishes. The eunuchs choose Lu cuisine, pay attention to craftsmanship, pay attention to the table, and pay attention to all kinds of things. Four major cuisines, each with its own needs, just suit yourself!

I like Sichuan food the most. This type of dish is very heavy, and it is also very delicious to eat.

Cantonese.

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e., Guangzhou cuisine), and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius of "not getting tired of eating, not getting tired of fine", so the practice of Cantonese cuisine is more complex and fine, such as the claypot rice and roast suckling pig in Cantonese cuisine originated from the "eight treasures" food of the Zhou Dynasty; Roast goose originated from the famous dish roast duck of the Song Dynasty; After dim sum was transmitted from the Central Plains to Guangdong, it evolved into Cantonese dim sum such as shrimp dumplings and dry steamed siu mai.

An introduction to Sichuan cuisine

Sichuan cuisine is one of the four major traditional cuisines of the Han nationality in China.

1. One of the eight major cuisines of China. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine, and among the local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, noodles and snacks, hot pot, etc.

Sichuan cuisine is divided into three factions: Rong faction (Shanghe Gang), Chongqing faction (Xiahe Gang), and Yan faction (Xiaohe Gang). Shanghebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is the Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the old eastern Sichuan region. Together, they form the three mainstream local flavor genre branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine.

Hello, I especially like the taste of Sichuan food. The taste of Sichuan cuisine is spicy and fragrant. As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife lung slices, boiled back pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who likes to eat chicken, but I am usually stewed with mushrooms for chicken, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken is different from other chicken practices, because the most direct feeling that saliva chicken brings us is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, I can have a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I often add some unique hot sauce to the sauce according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, Sichuan cuisine hot pot is also particularly popular, The Sichuan dish of shredded pork with fish flavor is also a dish that I am good at and like.

Summary. In addition to the signature dish "Buddha jumping over the wall", Fujian cuisine also includes chicken soup with sea mussels, Babao red sturgeon rice, white fried fresh bamboo clams, Tai Chi taro paste, light dregs fragrant snail slices, stir-fried double crispy, southern fried liver, lychee meat, drunk pork ribs, purse shark fin, dragon body anchovy shrimp, jade pearl abalone, chicken and golden bamboo shoots, meat rice and fish lips, Dingbian paste, Fuzhou fish balls, meat swallow, Zhangzhou lo mein, Putian lo mein, oyster fried, Shaxian mixed noodles, flat food, Xiamen sand tea noodles, noodle batter, Minnan salty rice, Xinghua rice noodles, red grains fish, Wuliuju, white snow chicken, Changting dried tofu, and other dishes and snacks, all of which have a unique flavor.

In the early years of the Qing Dynasty, Sichuan, Shandong, Huaiyang, and Cantonese cuisine became the most influential local cuisines at that time, known as the four major cuisines. At the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Fujian, Hunan and Hui were differentiated and formed, which together constituted the "eight major cuisines" of the Han diet

In addition to the signature dish "Buddha jumping over the wall", Fujian cuisine also includes chicken soup with sea mussels, Babao red sturgeon rice, white fried fresh bamboo clams, Tai Chi taro paste, light dregs fragrant snail slices, stir-fried double crispy, southern fried liver, lychee meat, drunk pork ribs, purse shark fin, dragon body anchovy shrimp, jade pearl abalone, chicken and golden bamboo shoots, meat rice and fish lips, Dingbian paste, Fuzhou fish balls, meat swallow, Zhangzhou lo mein, Putian lo mein, oyster fried, Shaxian mixed noodles, flat food, Xiamen sand tea noodles, noodle batter, Minnan salty rice, Xinghua rice noodles, red grains fish, Wuliuju, white snow chicken, Changting dried tofu, and other dishes and snacks, all of which have a unique flavor.

I prefer Fujian cuisine.

Summary. Hello dear, what kind of cuisine do you like to eat in this question, it's very simple, I'll come to you: first of all, 1

Sichuan cuisine Sichuan cuisine is mainly spicy, making good use of spicy seasoning, with diverse dishes and a wide range of materials. The characteristics require numb, spicy, fresh and fragrant. Sichuan has the reputation of "the world's food capital".

Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back pot meat, saliva chicken, pickled pepper and chicken feet, and sharp peppers.

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Hello dear, what kind of cuisine do you like to eat in this question, it's very simple, I'll come to you: first of all, 1Sichuan cuisine Sichuan cuisine is mainly spicy, making good use of spicy seasoning, with diverse dishes and a wide range of materials.

The characteristics require numb, spicy, fresh and fragrant. Sichuan has the reputation of "the world's food capital". Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back pot meat, saliva chicken, pickled pepper and chicken feet, and sharp peppers.

Secondly 2Cantonese cuisineCantonese cuisine pays attention to clear, fresh, refreshing, tender and smooth, and is good at stir-frying, paying attention to the momentum and grade of the dish. Traditional delicacies include fried pho, thin-skinned shrimp dumplings, crab roe buns, barbecued pork buns, water chestnut cakes, glutinous rice chicken, rice rolls, dry steamed siu mai, pork red soup, braised beef offal, thin crispy, etc.

3.Fujian cuisineFujian cuisine is famous for cooking delicacies from the mountains and seas, paying attention to freshness and meat fragrance. The essence of Fujian cuisine lies in the soup, known as "one soup and ten changes".

Representative dishes include Buddha jumping over the wall, sea mussels in chicken soup, Babao red sturgeon rice, stir-fried fresh bamboo clams, Tai Chi taro paste, light snail slices, stir-fried double crispy, fried liver, lychee meat, drunken pork ribs, purse shark fin, dragon body anchovy shrimp, and Fei.

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