Which region do you think is the best for delicious food?

The first Zhejiang Wenzhou specialty osmanthus cake. Osmanthus cake has a history of 300 years, so we often see him in TV dramas and court dramas, which is not only beautiful but also delicious. On his surface, it is sprinkled with osmanthus embellishment, it is really very wonderful, especially to be able to smell a faint fragrance of osmanthus, without eating it has already liked a bite, osmanthus fragrant rice contains peanut fragrance gathering, and it will not be greasy to eat soft and sweet.

The second specialty snack of Shanxi, Taigu cake. Don't think that Shanxi only produces delicious balsamic vinegar, so they are also unambiguous for Shanxi people in the snacks, Pingyao beef is smiling, Datong yellow flowers, and there is Shanxi's famous snack Taigu cake. Bake on both sides, and finally sprinkle the sesame seeds of Taigu cake, smooth jujube fragrance, thick with the taste is really very good, the first taste feels a little like a French cake, but compared with him, Taigu cake is more soft and delicate, whether it is breakfast or used to satisfy cravings, with milk is very wonderful.

The 3rd Jiangsu Funing specialty delicacy. Among the traditional Chinese pastries, Jiangsu Funing cake is very famous, it is characterized by a combination of many ingredients, handmade and exquisite, not only can make this delicacy become particularly fragrant, but also give people a delicate taste. A piece of paper-thin Funing cake with more than 10 kinds of flavors in the same process are sought after by the favorite foodies, it tastes soft and soft, the taste is particularly sweet, and it does not feel greasy at all, and the ingredients inside the adsorption are walnut kernels, black sesame seeds and fruits, and the original taste is really wonderful.

The 4th Yunnan specialty delicacy flower cake. This is a Yunnan specialty from the south of Caiyun, flower cake, jasmine, roses and other flowers as fillings are relatively novel, in fact, there are many people they have never eaten, so I have watched the crow live broadcast, I believe there are many people who should know, by the crow with fire, this flower cake is on fire, the skin is very crispy, and the flower cake is surrounded by this faint floral fragrance, you can better experience the sweetness and deliciousness of a handful of flowers, When we eat the flavor in our mouths, we are really reluctant to swallow it, and it is really a kind of enjoyment. In particular, the outer skin made of purple potatoes tastes very fragrant layer upon layer, and every time I finish eating, I feel that my mood suddenly becomes very pleasant, and the flower cake is a very good snack snack, so it is worth tasting.

I think that in the taste of food, for example, every city has its own food. For example, Sichuan belongs to the place where spicy belongs. And in my opinion, the best food week on the tip of the tongue is the food of Sichuan.

Because I like spicy food. And the spicy aroma is the characteristic of Sichuan cuisine, which is one of my favorite foods.

From south to north, from west to east, each place has its own local gastronomic specialty.

China is huge, and people in each region have their own preferences for ingredients and tastes. The sweet taste in the south, the salty taste in the north, the spicy taste in Sichuan and Hunan provinces, and the sour taste in the west are all distinctive.

Because of the vast region, food is not easy to compare, and what you like is the best. However, there are two places that combine national cuisine and are full of local characteristics, and foodies must experience them in this life. The first is Tianjin, and the second is Chengdu.

I'm sure you've been to both of these places and you'll be impressed by the local cuisine that will touch your tongue.

Turnip greens have their own loves, and they have their own advantages in dressing and hatting.

Everyone's preferences and tastes are different.

Turnip greens - to each his own love. Created by the working people in their daily lives, the afterword has distinctive national characteristics and a strong atmosphere of life. The words after the break are humorous and intriguing, and are loved by the majority of people.

Although the ancient afterwords are rarely seen in written records, there must be a lot of them in the folk, such as Qian Daxin's "Hengyanlu": "Thousands of miles to send goose feathers, the gift is light and affectionate, and the Song proverb contained in the re-fasting is also." This kind of afterword continues to be used today.

The original post-break language is not the same as the expression of the current post-break language, and it is an omission of the idioms and idioms that were commonly used at that time. Chen Wangdao called it "Tibetan words" in "Rhetoric". For example, "leaning" instead of "blessing and misfortune" (from the Tao Te Ching:

Misfortune and blessing are relied upon, and blessing and misfortune are lurking. This kind of aftermath requires a certain level of literacy, and the scope of its use is limited. Later remarks are structurally "figurative-illustrative" quips.

The user often only speaks the metaphorical part, and the later explanation part is left to the other person to understand.

I think the cuisine in the Sichuan and Chongqing regions is the best. I like spicy food and Sichuan flavor. If I were to judge, I would think Sichuan food is the best.

1. Hefei (Wushan Gong Goose).Wushan Gong Goose is a traditional famous dish in Hefei, Anhui Province, which originated in the Qianfu period of the Tang Dynasty at the earliest, and was a delicacy that the common people paid tribute to Yang Xingmi, the king of Wu as a tribute. Wushan Gong goose meat is delicate, the color is refreshing, the aroma is rich, it has the effect of strengthening the spleen and stomach, nourishing qi and replenishing deficiency, clearing heat and detoxifying, so it is also called"Green health food".

2. Wuhu (shrimp roe noodles).Shrimp roe noodles used to be the most cherished "luxury" for Wuhu locals, and they could only be eaten when they were sick or on their birthdays, and now they are a traditional snack that every household will make. Shrimp roe noodles are made from the seeds of green shrimp in the Yangtze River, with a variety of seasonings to make broth, and handmade knife noodles are boiled, which is not only strong and smooth, but also extremely delicious and has high nutritional value.

3. Bengbu (large shrimp).Prawns are actually what we now call lobster, and they are the best flavor to accompany beer in the summer. Because no one ate it at the earliest, Bengbu was the first city to eat shrimp, so the people of Bengbu have a lot of research on how to eat shrimp, and the texture and taste of the shrimp are better than those in other places. There is also a shrimp street in the old urban area of Bengbu, which is crowded with people every summer.

Although crayfish are now made all over the country, if you want to eat the most authentic taste, you still have to go to Bengbu to taste it.

I think this is different from person to person, as a Sichuanese, I like a lot of Sichuan food, I will think that Sichuan food is the best, this is just my personal opinion, everyone has a different opinion.

I think the delicious taste of the tip of the tongue is more prominent in southern Anhui, and they have special regional characteristics, such as bamboo shoots, bamboo rats, these things. It's very interesting. By the way, there is also a garment, the roast meat is great!

For example, northerners like to eat Sichuan cuisine and Northeast cuisine, Sichuan cuisine back to the pot meat, boiled fish, Chongqing hot pot and so on are the favorites of northerners.

My personal favorite is of course the local Sichuan, especially the hot pot in Chongqing and Chengdu, which looks quite appetizing. There are also many foods made with chili flavored ingredients, such as mapo tofu, which makes you feel delicious just thinking about the name.

I think the food is the best in the Guangzhou area. "Eating in Guangzhou" is the best evaluation of the majority of diners on the tip of Guangzhou's delicious food.

One of the reasons is that there are many kinds of delicious food in Guangzhou, such as roast suckling pig, beef with oyster sauce, stir-fried shrimp, stir-fried chicken fillet with hibiscus, pomfret with scallion oil, cricket meat, etc.

The second reason is that the taste of the food in Guangzhou is excellent and is highly respected by the majority of diners: 1. Pay attention to five tastes and six flavors.

Wuzi is fragrant, crispy, loose, fatty, and thick. The six flavors are sour, sweet, bitter, salty, spicy, and umami. 2. Pay attention to freshness, tenderness and coolness.

The flavor is fresh, but it is not light, and it strives to be refreshing in summer and autumn, and strong in winter and spring.

The third reason is that there are many cooking techniques for the delicious food in Guangzhou, which can meet the cooking needs of various delicious foods. Mainly fried, fried, fried, fried, roasted, stewed, baked, and good at stir-frying. In addition, there are boils, boils, stews, boils, etc.

I feel that Xinjiang is the best, closer to nature and original ecology, the cuisine of a minority of public opinion basically rarely uses seasonings, and the cooking method is very simple, but it retains the original taste of the food, which is very authentic, and people who have eaten it are basically unforgettable.

I think the delicious food is of course the best in Yunnan. First of all, because the climate in Yunnan is better, many of the ingredients are seasonal ingredients and relatively fresh. The top ingredients that are not found elsewhere are all in Yunnan, so the delicious Yunnan is the best.

Guangxi Beibu Gulf sea duck eggs.

In Guangxi, if you want to say what specialty is the most famous, the first thing that comes to my mind is the sea duck eggs in the mangrove forest of Guangxi Beibu Gulf! This sea duck egg is an egg laid by a real free-range sea duck, and after the baking process, it has become a delicacy on everyone's tongue.

Open the sea duck eggs, turn the sand and flow oil, the aroma and butter spray out together, and serve with porridge, not too good. As soon as I poked in with chopsticks, the crispy red oil bubbled out, and the egg yolk was surprisingly large, flowing with an attractive golden brown.

The oily and shiny egg yolk, pick out a piece and sip it into your mouth, rustling, very delicate, fresh as if you are eating crab roe.

Hebei specialty: Hengshui Lake, authentic spiced roast duck eggs, cooked salted duck eggs, non-sea duck eggs, flowing oil, salt eggs, 20 pureed eggs.

Northeast spicy cabbage.

Many people know that spicy cabbage is the national dish of South Korea, but there are also many people who don't know that spicy cabbage originated from the Korean ethnic group in China, which can be said to be the ancestor of Korean spicy cabbage.

The real spicy cabbage is a special auxiliary food of the Northeast Korean nationality, and the pickled spicy cabbage is sour, spicy, sweet, crisp and refreshing to eat, and it is very good for rice.

In North Korean families, whether it is coarse tea and light rice or fine wine and delicacies, this spicy cabbage is inseparable. It is crispy, sweet, spicy, sour, white and red, and can be enjoyed in all seasons.

Take out the spicy cabbage, the sweet and spicy taste will come to your nose, take a bite gently, the thick soup can open your taste buds in an instant, and the spicy taste will also come out after the aftertaste, so that you can't wait to pick up two more bites of rice, in addition to being used as a side dish, spicy cabbage fried pork belly and spicy cabbage tofu soup are appetizing and delicious!

Sichuan Jiajiang bean curd.

Jiajiang fermented bean curd is one of the native products of Sichuan, which has a history of more than 100 years. It has the characteristics of rich aroma, moderate saltiness, fresh and delicious, rich nutrition and delicate residue.

Don't look at it as just a small piece of bean curd, but it is very complicated to make. Each piece of fermented bean curd must be made through 12 processes that have been inherited for a hundred years, so as to achieve "stacking jade on a plate and wrapping frankincense under the chopstick", showing the most perfect taste.

Put a piece on top of the rice, the red is mouth-watering, the entrance is tender and soft, the fragrance is overflowing, and a little bit the size of a mung bean can take a big bite of rice.

If it is served with white porridge, the taste is more delicate and warm, and when you drink it in one sip, you will shout "very comfortable" from your heart to your stomach.

Xu Ji Yunnan Specialty Muding Oil Sufu 1 bottle 260g Spicy tofu milk farmhouse homemade Hunan flavor.

Fuping persimmons. There is a Fuping County in Shaanxi, which specializes in a kind of big sharp persimmon, with thin skin and thick flesh, so full that it is about to crack if you are not careful, and it is particularly sweet.

This place in Bupyeong was probably kissed by the persimmon god. The average annual temperature is 13 °C, the sunshine duration is as high as 2472 hours, relying on the Qinling Mountains, the four seasons are dry and wet, cold and warm, and there is no industrial pollution, which is too suitable for persimmon growth.

Ordinary persimmons are spread out to dry, so they are relatively flat and round. The Fuping persimmon is hung and dried, and the shape is full and pointy, which is particularly pleasing.

Break open the Fuping persimmon, you can see the yellow and translucent flesh like the heart, and it looks like it is almost "flowing" out, no wonder the people in the rivers and lakes call it "flowing persimmon".

Every place has a different cultural identity. I think the best in Guangdong. Cantonese sausage is a local delicacy in Guangdong, which is a long cylindrical food made by crushing animal meat into a puree and then stuffing it into a casing.

The sausages produced in the Guangzhou area are known as flavored sausages because of their sweet taste.

I think that the taste of the tongue, Sichuan is better because of the Sichuan cuisine, the color is bright, and then it is mainly spicy, because now many of us can make it spicy, open our taste buds, and then many foods have their own impact, and then when tasting, there are more special, delicious, because Sichuan peppers, unlike other peppers, can better enhance the freshness of food, and then can also better attract our appetite. They have their own characteristics.

<> "I list my favorite home-cooked dishes: stir-fried meat with chili, preserved eggs with chili, steamed chili, scrambled eggs with chili, sauerkraut fish, pan-fried white strips, braised crucian carp, chopped pepper fish head, leek screw meat, chili fried river mussels, sour chili chicken offal, beer duck, stir-fried bacon with fern, button meat, chili fried fragrant dry, eggplant pot.

It is a unique traditional snack in Xi'an and Guanzhong, which is steamed with glutinous rice, red dates or candied dates, and red beans on an iron retort. Retort cakes and snacks have a long history. Retort is a very ancient steamer in ancient China, which is made of pottery, copper, wood, iron, etc., and has been passed down by the people.

As a child who grew up in Beijing, the indelible memory of childhood is that a person eats a whole set of roast duck [laughs] Although calories**, high fat and high protein, it is still okay to eat it once in a while I like to nibble on the food on the tip of the tongue of the roast duck rack, I think the best is the traditional snack of pure handmade, not only to understand the history and culture behind the snack, but also to understand the traditional ingredients and traditional practices, and the final taste has been passed on, and it has become a tradition.

Of course, due to different regions, personal preferences and tastes must be different, such as Shaanxi all over China's cold skin, crispy meat buns and tender meat buns, and pasta pot helmets are particularly delicious. Yangchun's bowl Ma, with peanuts and garlic oil, secret soy sauce and crushed peanuts, cut into cubes with bamboo sticks dipping sauce with peanuts to eat together into the mouth, the three cannons are famous Sichuan traditional snacks, mainly made of glutinous rice, because when throwing glutinous rice balls, the three cannons are like "projectiles", emitting the sound of "dang, dang, dang", divided into "iron cannon", "artillery", "guns", so the name is called "three cannons". Guangxi's stuffed grapefruit peel, stuffed bamboo shoots, stuffed bitter gourd, stuffed tofu, stuffed chili, stuffed lotus root, stuffed eggplant, stuffed fish.

As soon as you come to this place, the local warm people will make these hometown specialties to entertain you! Home-cooked ones, like northern dumplings