What are the specialties of various parts of China?

Specialties from all over China:

1.Guangxi snail noodles.

Snail noodles are the most famous in Liuzhou, and one of the most popular snacks among the public, spicy, refreshing, fresh, sour, hot is its biggest feature, like fruit durian, lovers salivate, disgusted people avoid it, I don't know if you like to eat it?

2.Cantonese white-cut chicken.

Originated in the Qing Dynasty as a folk in the Lingnan region, it is prevalent in southern cuisine. Not only Cantonese people like to eat, but also very popular in Guangxi, the shape is beautiful, the skin is yellow and the flesh is white, the fat is tender and delicious, the taste is exceptionally delicious, and it is very delicious.

3.Peking duck.

Roast duck is a famous dish in Beijing with a world reputation, which originated during the Northern and Southern Dynasties of China. The material is high-quality meat duck Peking duck, which is grilled by charcoal fire, with ruddy color, fat but not greasy, crispy on the outside and tender on the inside.

4.Shanghai fried buns.

The bottom of the skin of the fried bun is golden brown, and the top half is sprinkled with sesame seeds and chives. It smells fragrant, and when you take a bite of the soup, it is quite popular with Shanghainese. The finished product is white, soft and loose, the meat filling is fresh and tender, there is marinade, and there is the fragrance of sesame seeds and green onions when chewing, and it is better to eat it hot out of the pot.

5.Sichuan back pot meat.

Huiguo meat is one of the representative dishes in the traditional dishes of Sichuan, with a unique taste, red and bright color, fat but not greasy, and strong fragrance in the mouth. It has a full range of color, aroma and eye-catching, making it the first choice for meals.

6.Chongqing spicy chicken.

Spicy chicken is a classic Sichuan dish, which generally uses whole chicken as the main ingredient, plus green onions, dried chilies, Sichuan peppercorns, salt, pepper, and monosodium glutamate.

It is made from a variety of ingredients, and although it is the same dish, each region has its own characteristics.

1. Shaanxi Liangpi.

The noodles of the cold skin are very elastic, Shaanxi Liang Pi is one of the Han special snacks, the cold skin is divided into two categories: rice dough and dough, and the rice dough is actually rice skin. It is a kind of Northwest pasta snack that is eaten cold and has a good taste. There are many kinds of them, different production methods, and different flavors.

Mainly: sesame sauce cold skin, Qinzhen cold skin, Hanzhong cold skin, Qishan rolling dough skin, gluten cold skin, etc.

2. Shanghai soup dumplings.

Shanghai's soup dumplings are thin and filling, fragrant and palatable, oily but not greasy, Shanghai's soup dumplings are characterized by many soups, and the soup is the most delicious when the soup dumplings are just steamed!

3. Peking duck.

The duck skin is crispy, you won't get tired of eating more, the duck meat of the authentic roast duck in Beijing is very tender, the subcutaneous fat layer is very fragrant, the duck fat is full, you can taste some faint jujube wood fragrance, with the sweet noodle sauce is very mellow, the lotus leaf cake is very thin and refreshing.

4. Hong Kong wonton noodles.

Fine Rong, also known as wonton noodles, is a Cantonese specialty snack. The soup is made with fish, shrimp skin, chicken and other ingredients for several hours, and the wonton is made of fresh pork and dog leg meat and shrimp, which has a crispy texture, and even the Zhusheng noodles in the bowl are whole egg silver silk noodles.

5. Guangxi snail noodles.

The taste of snail noodles is also due to the unique soup stock. The soup is made of natural spices and MSG such as snail pork, kaempfera, star anise, cinnamon, cloves, and various chili peppers. Some people describe the smell of snail noodles, but in fact, this is the taste of sour bamboo shoots, the special smell formed by fresh bamboo shoots after fermentation, and only with this taste can it be regarded as qualified snail noodles.

1. Peking duck.

Peking duck is a famous dish in Beijing with a world reputation, the material is high-quality meat duck Peking duck, the fruit charcoal grilled fire, the color is ruddy, the meat is fat but not greasy.

Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools. It is famous at home and abroad for its red color, delicate meat, mellow taste, fat but not greasy, and is known as "the world's delicacy".

2. Nanjing saltwater duck.

Nanjing loves ducks so deeply that some people even say that Nanjing people have a grudge against ducks in their previous lives. Regardless of whether this rumor is unfounded or not, Nanjing's name as the "duck capital" is a real name.

Saltwater duck is a famous specialty of Nanjing, which has a long reputation and is said to have a history of more than 1,000 years. Nanjing salted duck skin white meat is tender, fat but not greasy, fresh and delicious, with fragrant, crispy and tender characteristics. The saltwater duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the osmanthus blooming season, so it is a good day

Osmanthus duck. 3. Tianjin dog ignores buns.

Goubuli buns are famous all over the country for their delicious taste and are famous at home and abroad. Goubuli buns are very popular, the key is that the materials are fine, the production is exquisite, in the selection of materials, formula, stirring and kneading, rolling dough have a certain trick, there are clear specifications and standards in workmanship, especially the bun folds are symmetrical, each bun is not less than 15 pleats.

4. Shanghai Nanxiang small steamed buns.

Nanxiang Xiaolongbao, also known as Nanxiang Xiaolongbao, is a traditional snack in Nanxiang Town, a suburb of Shanghai, with a history of more than 100 years. This product is famous for its thin skin, many fillings, heavy marinade and fresh taste, and is one of the popular flavor snacks among customers at home and abroad.

5. Xinjiang ** chicken.

Xinjiang ** chicken originated in the early 90s, originally in Shawan County, Xinjiang, it is said to come from a local halal restaurant, the halal restaurant used to make pure Xinjiang flavor, ** chicken was born, soon with its delicious and affordable popularity in Xinjiang, in recent years spread to the inland coast, and even out of the country, into foreign countries.

Beijing's representative dish: Peking duck.

Peking duck is known as "the world's delicacy". It is well-known at home and abroad for its red color, delicate meat, mellow taste, fat but not greasy.

The pot collapsed loin, made of pork loin as the main material, the color is bright yellow, the mouth is fresh and tender, and the salty fragrance is delicious.

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.

Initially, it was a famous official dish, but later spread to the Taiyuan area and gradually spread in Shanxi. This dish is characterized by golden and bright color, salty and fresh taste, vinegar, soft texture on the outside and tender on the inside, an appropriate amount of juice and transparency, and a slight clear oil.

"Hand-grilled meat" is hand-grasped mutton, which is one of the red foods. The Mongolian people call meat red food, and the Mongolian language is called "Ulan". According to the herders' customs, hand-grilled meat is generally used for dinner.

The finished dish is golden in color, 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 consumption, so as to achieve the purpose of appetizing and increasing appetite.

Since ancient times, fishermen on the Songhua River have 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.

The dish is Sichuan cuisine is also 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 rotten mu style.

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9. Shanghai's representative dish: braised pork.

The raw material of braised pork is made of pork five flowers and three layers, after the hand-colored silver is made, the delicacy can not be described in words, fat but not greasy, it can be called a classic dish in Chinese cuisine.

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10. Jiangsu representative dish: 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 and fragrant, also called Sixi meatballs, take its auspicious meaning.

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11. Zhejiang's representative dish: West Lake vinegar fish.

This dish is made of West Lake mackerel as the raw material, and it is generally starved in the fish cage for a day or two before cooking, so that it can excrete the intestinal debris and remove the earthy taste. The finished dish is tender and sweet and sour, with a crab flavor.

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12. Anhui's representative dish: Huangshan stinky mandarin fish.

At that time, a certain Hui merchant took a boat home to visit relatives, because the road was far away and the weather was hot, the mandarin fish carried was not kept and stinked, and his wife was reluctant to discard it, so she treated it with thick oil red sauce, but she didn't expect it to be crooked, and the taste was very good.

Introduction] Every city has its own unique cuisine, which forms a unique and beautiful scenery of the city, attracting many customers. Chengdu's food is like a delicate symphony, like a touch of rich color, exuding a mouth-watering and tempting aroma. Sichuan cuisine has a long history of cuisine, unique flavor, spicy but not dry, slippery but not greasy, tender and delicious.

In addition to Sichuan cuisine, Chengdu also has other local cuisines, such as spicy hot pot and hot pot, which complement Sichuan cuisine and weave a picturesque food landscape. In Chengdu, only by tasting pure Sichuan cuisine can you truly feel the charm of Chengdu cuisine.

Hometown characteristics of various places] 1, Xiamen sand tea noodles is one of the special delicacies of Xiamen, which is made by stir-fried minced meat and various seafood, vegetables, etc. with special sand tea sauce, plus some special seasonings and noodles. Shacha sauce is a special sauce made from a variety of ingredients such as dried shrimp, meat bones, tofu, and peanuts.

2, Kiwi is a sweet and nutritious delicacy, and kiwi from my hometown tastes even better. Because the climatic conditions in my hometown are more suitable for the growth of kiwifruit, the kiwifruit in my hometown tastes better and is more nutritious. This makes the kiwifruit from my hometown have a good reputation and become a very famous delicacy.

3. Bozhou beef bun is a special snack in Qiaocheng District, Bozhou, Anhui Province, which is made of flour skin, yellow beef, and vermicelli. Green onion and other raw materials are filling, a delicacy that comes out of the kang, the cooked beef bun looks golden in color, bright oil, shining, smelling the aroma, eating crispy outside and tender inside, fresh and tender not greasy.