What are the special delicacies of various parts of China?

The special delicacies of various parts of China are as follows:

1. Chongqing hot and sour noodles.

Chongqing hot and sour noodles are similar to Sichuan's spicy hot pot. Due to the unique taste, sour and hot appetizing of Chongqing's hot and sour noodles, it has long been loved by Chongqing people, and its characteristics are "numb, spicy, fresh, fragrant, sour and oily but not greasy", which is deeply loved by the majority of young people.

2. Cantonese claypot rice.

This is a special delicacy in Guangzhou, in the urban village of Guangzhou.

You can see claypot rice shops everywhere. Claypot rice is about a cured meat, sausage, bacon, and salted fish, which are all excellent ingredients for making claypot rice.

3. Wuhan hot dry noodles.

Hot dry noodles are the special food of Wuhan, the first of the top ten famous foods in Wuhan, it is a delicacy that many Hubei people often eat for breakfast, the main feature is that the noodles are very strong, the color is yellow and oily. It tastes delicious and fragrant, delicious and inexpensive.

4. Yunnan cross-bridge rice noodles.

Yunnan Mengzi. It is known as the land of rice noodles. Legend has it that there was a talented wife in Yunnan who brought him food, and every time he had to cross a small bridge. Once she found that the stewed chicken soup had a layer of oil on it and had a good heat preservation effect, and the rice noodles under the scene were more delicious, so this dish was also called cross-bridge rice noodles.

5. Guilin rice noodles.

Guilin rice noodles are famous for their unique flavor. Its workmanship is exquisite, the round one is called rice noodles, the flakes are called cut noodles, commonly known as rice noodles, and its characteristics are white, delicate, soft and smooth, refreshing, and there are various ways to eat. Nowadays, more and more young people are in love with "snail noodles" and "snail noodles."

It is highly sought after by young people.

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.

Hello, here I can introduce the food of my hometown, my hometown Hunan, the vast area has different specialties in various places. Here are some of the specialties of Hunan Province:

1. Hunan rice noodles: Hunan rice noodles are one of the very famous specialties in Hunan Province, and have been widely praised for their delicate, soft and glutinous characteristics. The production method of Hunan rice noodles is very particular, and it is necessary to select high-quality rice, which is made after many screenings, grinding, fermentation and other processes, with a delicate taste, refreshing and not greasy.

2. Yueyanglou Steamed Fish: Yueyanglou Steamed Fish is a very famous delicacy in Hunan Province, which is very popular for its fresh and tender, delicate meat and delicious taste. Yueyanglou steamed fish is made of fresh river fish, adding tempeh, ginger, garlic, soy sauce and other seasonings, and it tastes delicious after steaming.

3. Hunan cuisine: Hunan cuisine is one of the local specialties of Hunan Province, which is widely loved for its delicious taste, unique taste and rich seasoning. Hunan cuisine includes three major cuisines: western Hunan cuisine, southern Hunan and central Hunan cuisine, with different characteristics and flavors.

4. Changsha stinky tofu: Changsha stinky tofu is a very famous snack in Hunan Province, which is widely praised for its fragrant, delicious taste and unique flavor. Changsha stinky tofu is made of high-quality soybeans, which are made by fermentation, pickling and other processes, with a rich taste and mellow taste.

5. Hunan pepper: Hunan pepper is one of the special agricultural products of Hunan Province, which is widely loved for its delicious taste, moderate spiciness, and rich nutrition. Hunan chili pepper occupies an important position in Hunan cuisine and is known as the "soul" of Hunan cuisine.

To sum up, Hunan Province has many special delicacies, such as Hunan rice noodles, Yueyanglou steamed fish, Hunan cuisine, Changsha stinky tofu and Hunan chili peppers, etc. These delicacies not only have a unique taste and delicious taste, but also represent Hunan's unique traditional food culture.