China has a vast land and abundant resources, what are the pasta dishes that can represent local cha

There are still a lot of these noodles, and there are Datong knife-cut noodles. Linfen's beef meatball noodles. Cold noodles from the Northeast. Yangchun noodles in Shanghai. All of them are very distinctive, all of them are very flavorful.

When it comes to noodles that represent local characteristics, there are really a lot: Datong knife-cut noodles, Pinglu oil noodles, steamed noodles, slices and so on. Henan's braised noodles are also very distinctive, and the most widely known Lanzhou ramen is not special, but it is really known to everyone.

Sichuan Dandan Noodles, Beijing Fried Sauce Noodles, Shanxi Knife Cut Noodles, Xinjiang Pulled Noodles, Henan Braised Noodles, Wuhan Hot Dry Noodles, Qishan Zhenzi Noodles, Chongqing Small Noodles, Yunnan Cross-Bridge Rice Noodles ......

Chongqing noodles from Chongqing, hot dry noodles from Wuhan, fried noodles from Beijing, knife-cut noodles from Shanxi, cold noodles from Yan'an in Northeast China, oily noodles from Shaanxi, dandan noodles from Sichuan, etc.

Knife-cut noodles, noodles and noodles, generally mention these two kinds of noodles, people will think of Shanxi; Meat sandwich bun, cool skin, this is the representative of Shaanxi; Braised noodles, Henan; Ramen, Lanzhou; Roasted naan and fried pulled strips are the representatives of Xinjiang.

Chongqing noodles are a special snack in Chongqing, wonton noodles are a snack in Guangdong Province, fried noodles are a special snack in Beijing, Zangzi noodles are the traditional noodles of the Han nationality in Northwest China, hot dry noodles are a special snack in Wuhan City, Hubei Province, dandan noodles are a special noodles in Sichuan, and knife-cut noodles are a special noodles in Shanxi.

After thousands of years of precipitation, a unique food culture has been formed. Due to the difference in region and climate, China's eating habits are roughly rice in the south, noodles in the north, sweet in the south and salty in the north, spicy in the east and sour in the west. As the main "noodles" in the north, they can be processed into a variety of delicacies according to their own preferences, and express their psychological demands through a certain production method, which can represent the folk customs of a place or region to a certain extent.

In northern China, there are six well-known types of noodles. 1.Beijing – Fried noodles.

2.Shaanxi - Zangzi noodles. 3.

Wuhan – Hot dry noodles. 4.Shanxi - knife-cut noodles.

5.Sichuan - Dandan noodles. 6.

Lanzhou - beef noodles.

Shaanxi oil noodles, Lanzhou beef noodles, Shanxi knife cut noodles, Sichuan dandan noodles, Wuhan hot dry noodles, Shanghai scallion oil mixed noodles, Fujian Shacha noodles, Beijing fried sauce noodles, Zhenjiang pot cover noodles, etc.

There are many noodles that represent local characteristics, such as Shanxi knife cut noodles, Wuhan hot dry noodles, Shaanxi Zhenzi noodles, Shaanxi biangbiang noodles, Sichuan dandan noodles, Beijing fried sauce noodles and so on.

Our country has a vast territory, a large number of ethnic groups and populations, so there are many kinds of cuisines in our country. In the area south of the Yangtze River in China, rice is the main staple food, but after crossing the Yangtze River, until the north, people begin to like pasta. Noodles can be made into a variety of foods, and there are many types of noodles alone.

Due to the fact that noodles are easily digested and absorbed, noodles are popular with many people. MeToday, let's take stock of a few mouth-watering noodles with local characteristics, and I will mainly introduce three: Beijing fried sauce noodles, Shaanxi oil noodles and Wuhan hot dry noodles.

When people come to Beijing, the first thing that comes to mind is Peking duck, in fact, Beijing fried noodles are also a kind of noodles with local characteristics. Jajangmyeon looks simple, but to make a delicious jajangmyeon, it mainly depends on the work of jajanjangmyeon. The fried sauce is diced pork belly, the sauce should be mixed with sweet noodle sauce and yellow sauce, the diced pork belly should be stirred until fragrant, and then some seasonings, stir in the same direction until the sauce is thick.

A bowl of delicious fried noodles, just look at how the sauce boils. After the jajangmyeon is cooked, the color is attractive, and with some cucumber shreds, bean sprouts, etc., it is particularly refreshing to eat, and it is our summer favorite.

Among the pasta, I also love Shaanxi oily noodles the most, especially oily knife-cut noodles. In addition to mutton steamed buns, oily noodles are the most popular food in Shaanxi noodles. The gluten of the oily noodles is chewy and has a flavor of noodles.

Oily noodles are poured with oil and spicy seeds after the noodles are cooked. We almost drooled just by seeing the bubbling and hearing the sound of the squeak. Stir the oil noodles evenly, the taste is particularly fragrant, one bite down, how can it be a cool word?

Wuhan hot dry noodles may not be as famous as the first two, but this year, I think the reputation of Wuhan hot dry noodles is known to everyone. Hot dry noodles belong to a special Wuhan snack. The key lies in the choice of noodles, which is the soul of the whole hot dry noodles.

The noodles of the hot dry noodles are yellow, plus the green onion sesame sauce and so on, and then according to personal taste, you can add some mustard, after stirring evenly, the noodles taste tender and fragrant, and the sauce is full of fragrance, and you can't wait to eat it immediately.

There is a couple of couples in Shaxian snacks, that is, mixed noodles and flat pork. I think the noodles can also be regarded as classic noodles, the noodles are generally thin, flat, and thin. After cooking, add special seasonings, take a sip, fragrant and refreshing.

Old Beijing fried noodles, almost everyone who comes to Beijing will try it. The noodles are topped with fragrant fried sauce and shredded cucumbers, making them very refreshing.

Lanzhou ramen is full of streets, which tells us that ramen is a particularly classic and delicious noodle. I went to Qinghai last year and tried the local ramen, which was indeed full of flavor and deliciousness.

Putian lo mein bar. The main thing is that it is added with a lot of seafood, as well as shiitake mushrooms, and the various flavors are mixed together, which is very delicious.

Jiaxian dumpling noodles, a bowl of comfort dust!

3. Bamboo shoot feast and beef hot pot in Chaozhou. Chaozhou is the most particular about a fresh word, not freshly picked bamboo shoots do not eat not slaughtered cattle do not eat, due to the climate characteristics of Chaozhou where the rainfall is very sufficient, so the output of bamboo shoots has a high water content, and very fresh and sweet, in addition to the practice of boiling, Chaozhou people also invented bamboo shoot stewed duck, bamboo shoot duck soup and a variety of bamboo shoot snacks, so go to Chaozhou must participate in a bamboo shoot feast. The beef hot pot in Chaozhou is very fresh, and the people of Chaozhou are very keen on meat quality, and the beef hot pot in Chaozhou is definitely the top in the country in terms of beef hot pot.

Like several major cuisines, I personally prefer to eat Cantonese food.

Cantonese cuisineCantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines of the Han nationality 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 and inherited the ideas advocated by Confucius"Don't get tired of eating, don't get tired of fine"The Central Plains food style, so the Cantonese cuisine is more complex and fine, such as the claypot rice and roast suckling pig in Cantonese cuisine are derived from the Zhou Dynasty"Eight treasures"Delicacies.

The range of Cantonese cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places, with the characteristics of clear, fresh, refreshing, tender and smooth"Wuzi"、"Six flavors"It is good at stir-frying, and it is required to master the heat and oil temperature just right. It is also compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish. Cantonese cuisine is a representative of Cantonese cuisine and has existed since ancient times"Eat in Guangzhou, cook out of Fengcheng (Shunde).", food in Guangzhou, taste in Xiguan"Shunde has been awarded the world by UNESCO"The capital of gastronomy"Title.

Teochew cuisine originated in the Chaoshan region of Guangdong, and Teochew cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine"The food is in Guangzhou, and the taste is in Chaozhou"said. In 2004, he won the gold medal of the 5th National Culinary Technology Competition, represented Cantonese cuisine at the Shanghai World Expo in 2010, and represented Chinese cuisine at the Yeosu World Expo in South Korea in 2012. In 2014, Chaozhou City was selected as China Radio International"The most Chinese food city recommended by netizens around the world"。

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including the Meijiang, Dongjiang and Beijiang river basins. Hakka cuisine can be subdivided into:"Mountain system"、"Water system"、"Individual dishes"。Mountainous"Hakka cuisine", distributed in Meizhou and other places, and the water system refers to"Dongjiang cuisine"。

Meizhou is the hometown of Hakka cuisine, and Hakka cuisine is represented by Dongjiang cuisine, the dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to fragrant, heavy oil, salty taste, good at casserole dishes, and the local flavor is strong.

So, like Cantonese cuisine, it is also divided into a lot of cuisines, and I personally like Cantonese cuisine mainly because of the fine and fine amount of Cantonese cuisine, the ingredients are many and ingenious, the decoration is beautiful and glamorous, and it is good at innovating in imitation, with a wide variety, 1965"Guangzhou Famous Dishes and Snacks Exhibition"There are as many as 5,457 species introduced. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh and beautiful. And with the change of seasons, summer and autumn are more light, winter and spring are more intense, the pursuit of color, fragrance, taste, type.

Therefore, the novelty and taste that Cantonese cuisine brings to me is actually more palatable than other cuisines, of course, other cuisines also have their own merits, after all, the food and characteristics of each place have emerged after long-term development, and each has its own characteristics and strengths.

My favorite is Sichuan food. Because I myself like spicy food. And the taste of Sichuan cuisine is particularly suitable for me. I like the boiled pork of Sichuan cuisine the most, and I can eat it every time I sweat profusely.

I like to eat Hunan food the most, because Hunan food is very distinctive, and it will be very refreshing to eat with special meals.

I like to eat Hui cuisine. Hui cuisine pays attention to heavy color and light friends, that is, the color of the dish is particularly strong, the color and flavor are complete, and the ingredients and heat are also very particular.

I like to eat Sichuan cuisine the most. Because the spiciness and hemp of Sichuan cuisine are relatively good, which is very much in line with my taste.

China is a country with a lot of land and resources, and many cities in our country have their own characteristics, each city has its own unique cuisine, it represents the characteristics of the city, and this food is very delicious, it may be that outsiders suddenly can't accept it, but with the time of time, they will slowly experience the deliciousness of these foods.

Of all the cities I've visited, the most impressive thing is the seafood in QingdaoQingdao is a city by the sea, there are really a lot of seafood in the sea, and the variety is particularly complete, especially the steamed seafood made there, it is really delicious, and the taste is very delicious, and the meat quality is also very smooth, especially suitable for people who like to eat seafoodThe crabs and shrimp in it are very large and the meat is very plump, can make people feel the full taste of seafood in one bite, it is really very good, and with the unique Tsingtao beer, Tsingtao beer to drink at night, eat some Tsingtao seafood, such a life, is really a fairy-like existence. Whenever my friend wants to ask me to travel **, I will recommend him to QingdaoNot only is the sea of Qingdao particularly blue, the scenery is particularly good, but also the seafood of Qingdao is really memorableI can't get enough of it. Maybe for people who don't like to eat seafood, it feels like there is nothing in particular that they want to go and eat. But for the public, seafood is really delicious, whether steamed or stir-fried, it can bring the taste of the sea into people's mouths.

I think the recommended food should be skewers, skewers and hot pot are delicious, hot pot is more recommended tripe yellow throat, this kind of food is really delicious.

For example, if you go to Langfang Houyi sausage, Xi'an's mutton steamed buns, Zhenzi noodles, Nanjing's salted duck duck vermicelli soup, Beijing roast duck, Sichuan hot pot, Chongqing spicy chicken, Tianjin's pancakes and fruits, etc., there are too many delicious things in China.

To say that the food is the most in Beijing, because there are people from all over the world who come to Beijing to make delicious snacks, and the famous local delicacies in Beijing include Quanjude roast duck, donkey rolling, etc.

Come to our Ningcheng Street, Chifeng City, Inner Mongolia, they are all local characteristics, big pot covered cakes, iron pot stewed mushrooms and stupid chicken.

Hello, my answer is: China is a vast country, and every city has very good food! Northeast Shenyang pork stewed vermicelli, Shaanxi Xi'an meat sandwich bun! Wait a minute! One side of the water and soil raises one side of the people! Hope it helps! Thank you!

Xi'an Lao Sun's meat sandwich bun, Guilin screw powder, Beijing duck, Lanzhou ramen, Nanjing salted duck. And so on and so forth.

In fact, there is no way to recommend this one by one, after all, each region has its own unique food culture, and the key is to see whether you like it or not. Southerners don't like northern pasta when they get to the north.

I think I've been to food, I like to eat Yancheng's egg cakes, I think it's delicious.

I've been to Chongqing, Sichuan, and I like to eat their hot pot, and I personally like spicy food. It's winter when I go to eat hot pot, it's really refreshing, refreshing and exciting.

Dongping freshwater fish, bad fish, spicy soup, baked cakes. Xintai fried chicken, Linyi pancakes, Weifang does not.

Barbecue in Qiqihar, Heilongjiang.

Barbecue in Jilin.

Seafood in Liaoning.

Donkey meat in Hebei is burned.

Shandong's pancake rolls with green onions.