What are the authentic cuisines in each city and region?

1.Wenzhou's lantern cake.

Although it is called "cake", it is actually a fried food, and the filling is filled with shredded white radish, sometimes meat cubes and salted egg yolks, and according to their own ideas, they can create a variety of delicacies, and the skin is crispy and crispy. Although it's a little oily, looking at the golden appearance, I can't help but eat another one.

2.Wenzhou fish balls.

As a coastal city, of course, the taste of fish is indispensable. Take fish or conger eel meat as the main ingredient, cut into thin strips, marinate with wine, monosodium glutamate, and salt for a while, add white starch, knead thoroughly with your hands, and then pick it into boiling water with your fingers, and cook it when it floats. Scoop the original soup into a small bowl and add rice vinegar, monosodium glutamate, pepper and chopped green onion.

There are many fish ball stalls in the streets and alleys of Wenzhou.

3.Dongpo meat in Hangzhou.

On the taste, Dongpo meat can be said to be full of color and flavor, fat but not greasy, the chewiness of the pork melts in the mouth, and then ferments in the mouth with delicious soup, which is deeply loved by everyone.

Each city and each region has its own local specialties, and the taste has its own characteristics

Sichuan-style hot pot, boiled fish, back-to-the-pot meat, mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, sauerkraut fish, kung pao chicken, sweet duck.

The flavor of Sichuan cuisine is quite rich, and it is known as a hundred dishes and a hundred flavors. Among them, the most famous are fish flavor, spicy, spicy, tangerine peel, pepper numb, strange flavor, sour and hot flavor.

Characteristics of Sichuan cuisine: fresh and mellow, spicy and spicy, one dish and one style, one hundred dishes and one hundred flavors.

There are six kinds of Sichuan cuisine: numb, spicy, sweet, salty, sour, and bitter. On the basis of the six basic flavor types, it can be adjusted and changed into a variety of compound flavor types, in the process of Sichuan cuisine cooking, if you can use the primary and secondary flavors, the intensity and shade, the number of flavors, the mix changes, plus the selection of materials, cutting and cooking properly, you can obtain a variety of delicacies with special flavors with good color, flavor and shape.

Sichuan cuisine is characterized by highlighting numbness, spiciness, fragrantness, freshness, large oil, thick flavor, and reusing "three peppers" (pepper, pepper, pepper) and fresh ginger. The seasoning methods include dry roast, fish flavor, strange flavor, pepper sesame pepper, red oil, ginger ale, sweet and sour acid, lychee, garlic paste and other compound flavor types, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

Good at stir-frying, slipping, boiling, exploding, stir-frying, frying, boiling, simmering, etc. In particular, small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics. From the high-end feast "three steamed and nine buttons" to the public light meal, folk snacks, home-cooked flavors, etc., the dishes are varied, the fancy is novel, and the workmanship is fine.

Sichuan cuisine pays attention to Sichuan cuisine with rich varieties and delicious flavors, so it is loved and respected by people, which is inseparable from its emphasis on cooking technology, fine production technology and strict operation requirements. Sichuan cuisine has four characteristics: one is the careful selection of materials, the second is the fine knife work, the third is the reasonable matching, and the fourth is careful cooking.

Yangzhou, saltwater old goose.

After the goose is cooled and dried, directly blanch the cold water and boiler together, add wine sauce and green onions, and when the water is about to boil, take out the goose and pour out the water in the blanching water.

If there is an old marinade, it is the best, if not, make it yourself, you must use two free-range chickens, and four tube bones (to break the bones in half), add 30 catties of water, 160 grams of green onions, 200 grams of ginger, 150 grams of liquor, 100 grams of salt, 50 grams of sugar, skim off the dirty things before boiling over high heat, turn to low heat and simmer for 3 hours, boil out a pot of broth, this broth is good or not, whether your first few pots of goose are delicious, the principle is that you make a delicious broth, when you braised goose, The goose flavor will bring the umami of the broth, the goose will become delicious, the soup boiled over high fire will be white and thick, the soup must be boiled on low heat, it belongs to the clear soup, it is very clear to see the oil and marinade, the soup is finished, you can add the pharmacological package (8 star anise, 30 grams of cumin, 5 cloves, 10 white cole pinched, 3 grass fruits, 8 pieces of angelica to remove the fish, 80 grams of bay leaves, 2 pieces of licorice, 5 pieces of yellow gardenia colored, 20 grams of cinnamon, 2 pieces of nutmeg), 15 catties of water and salt 1 catty (depending on the amount of 4 geese) and goose fat (with fresh goose bore oil to put a small pot to boil) together on a high fire, when the water is about to boil, skim off the dirty things floating on the surface and put in the goose, goose claw wings and gizzards, 250 grams of green onions (green onions should have roots), 300 grams of ginger (to be broken), 200 grams of wine, 100 grams of sugar, when the goose is put into the body and then empty in the pouring once, and then turn on a low fire brine, half an hour later, the goose turned over, the original positive transfer into the following, The reverse side is turned to the front, the water in the goose belly must be controlled out and re-filled with brine, put in the liver (the liver is easy to rot so put it a little later), the basic old goose can be baked in 1 and a half hours, each goose is not the same age, the time of the brine is not the same, can not set a time, the good sign of the goose is to poke the root of the leg wings with chopsticks, if the soft is good, or hard and hard to still have to brine, the old goose I marinated for 3 hours, so that the basic brine goose is browned, as long as the brine is maintained in the later stage, There are rumors on the Internet about the practice of Qinlan's old goose, Qinlan is not too delicious in Yangzhou, so that method can only be used for reference.

Xinjiang ** chicken. When it comes to **chicken, everyone will think of ** chicken in Xinjiang, this dish is very delicious, and it has a unique taste for ** chicken on the market in eastern or central China. There is no authentic delicacy in Xinjiang in the mainland, Xinjiang is very particular about making ** chicken, and the best materials are taken from all provinces across the country to cook a ** chicken, so the taste is very unique.

Kebabs. The geographical advantages of Xinjiang make the cattle and sheep here grow particularly fat, and this is a place where ethnic minorities live, so the people here live by eating beef and mutton, and the barbecue here is very famous. In particular, kebabs are loved by people all over the country.

If anyone who has been to Xinjiang in person knows that eating Xinjiang's kebabs is very atmospheric, and singing and dancing can also make people very excited.

Xinjiang roasted whole sheep. Roasted whole sheep is one of the most representative dishes of Xinjiang Uygur people, when there are guests visiting, people will roast a whole sheep to receive, it is also a very happy thing. Roasting whole lamb pays more attention to the original flavor of the mutton, and usually chooses fresh lamb for cooking, which can make the lamb more delicious.

Friends who have eaten roasted whole sheep should know the deliciousness of mutton, so if you go to Xinjiang, this dish cannot be missed.

Hunan-style shrimp.

Flavor shrimp is also called Changsha flavor shrimp, spicy crayfish, spicy crayfish, etc. are famous Han snacks in Hunan Province, made of crayfish, the taste is spicy and fragrant, the color is red and bright, the texture is smooth and tender, and the taste is spicy. At the end of the 20th century, it began to spread throughout the country and became a classic snack at people's street beer stalls on summer nights.

Wuhan hot dry noodles.

Hot dry noodles are a special snack of the Han nationality in Wuhan City, Hubei Province, which was originally a special delicacy of Wuhan and is very popular in many places in Hubei. With the increase in the population of Hubei people in other provinces and cities, Wuhan hot dry noodles can also be seen in many places, and they are one of the favorite noodles of many people.

Guangdong shrimp dumplings, shrimp dumplings are a traditional snack of the Han nationality in Guangdong Province, belonging to the Cantonese cuisine, originated from the tea house near the Hechong market in the suburbs of Guangzhou. Fish and shrimp are abundant in those places, and the tea master then pairs pork and bamboo shoots with meat filling. At that time, the skin of shrimp dumplings was made of sticky (large) rice noodles, and the skin was thick, but because of the delicious taste of fresh shrimp, it quickly spread.

There are eight major cuisines in China. In addition to the eight major cuisines, there are many cuisines that have not been included in them, such as Northeast cuisine, Beijing cuisine, Jiangxi cuisine and so on. Therefore, there are food characteristics in various places, and even major cities have food culture in major cities.

Chongqing's hot pot is very famous in the country or the world; Tianjin's Goubuli buns, Nanjing's salted duck, Sichuan's mapo tofu, Dezhou's grilled chicken, etc., the delicacies of various places are endless.

Thank you. China has a long history of 3,000 years of countless regions, for the food also has its own characteristics, such as Beijing's fried sauce noodles roast duck, Tianjin's twist and bun pancakes fruit, Shanxi Shaanxi noodles, Sichuan hot pot, the cuisine of Sichuan, Lu, Guangdong, Huaiyang, Fujian, Zhejiang, Hunan and Hunan are famous at home and abroad, go to each place as long as you can eat authentic will definitely be amazed, specific words are said that I am afraid not a while and a half will be able to say sorry! Only go to **ask** features!

If it helps you, like.

Peking duck from Beijing, Lanzhou ramen from Lanzhou City, Gansu Province, cross-bridge rice noodles from Yunnan, snail noodles from Liuzhou City, Guangxi Province, pancakes and fruits from Tianjin.

Tianjin tea soup, is a traditional special snack in Tianjin, according to legend originated in the Ming Dynasty, tea soup is a handicraft, the huge dragon mouth copper kettle, all rely on the master of a skilled handicraft to brew.

Chengdu's hot pot, Northeast sticky bean buns, pot meat, Xi'an's various types of noodles, Hebei's Hu spicy soup, Beijing's roast duck bean juice, Changsha's stinky tofu.

My hometown is in Xinjiang, and there are a lot of delicacies, so let's introduce the following kinds:

1. Naan: The most asked is similar to the steamed buns in the mainland but more durable, keeping them dry for 2 or 3 months without problems, and soaking them in water (soup) to eat softly. Xinjiang calls this "naan" instead of "naan cake", and the black spots on it are burnt green onions, and there are also black sesame seeds.

In addition to dipping broth, vegetables, sauces, etc., this product is particularly delicious when dipped in honey, so you can try it if you have the chance.

2. Baked buns: The most mainstream is mutton + onion + salt + pepper as the filling, there are really only these acres, so it is very fresh and fragrant.

3. Pilaf: Now few people will eat with their hands, note that in addition to carrots, there are also yellow radishes unique to Xinjiang, if I am wrong, please point out. Lamb is the most mainstream, in addition to this, there are beef, pigeon, chicken. There will also be a version with raisins.

4. Ramen: Northern Xinjiang people like to say that the noodles are boiled vegetables (fresh vegetables + beef or mutton fried in each sensitive skin) mixed with hand-drawn noodles. There is no set pairing for risotto, so ramen can be said to have the most varied tastes.

5. Thin-skinned buns: dead dough skin, two main streams of fillings, one is almost the same as roasted buns of lamb + onion + salt + pepper, the other pumpkin + mutton fat + salt + pepper, the latter is also called pumpkin buns.

6. Shantou beef hot pot generally has no fancy way to eat, that is, the simplest beef bone clear soup pot bottom, cut meat outside the door and shabu inside, only in this way can you eat the original taste of beef. Of course, each diner has three small plates of condiments in front of them – sand tea sauce, chili sauce and puning bean sauce, which are adjusted by the guests according to their tastes. Therefore, it is often said that Chaoshan cuisine is "big and light".

There are countless cuisines in various places, and each place has its own unique food culture, and here are some introductions to the cuisines of various places:

1.Peking duck.

Peking duck is a traditional Beijing dish made by deboning duck and coated with salt, sugar and other condiments, and then grilled over cherry charcoal. Crispy in the mouth, fresh and tender in meat, it is a famous dining delicacy in Beijing. In particular, the roast duck in restaurants such as Quanjude and Cuiyuan Restaurant is the most prestigious.

2.Shanghai xiaolongbao.

Originated in Shanghai, xiao long bao is one of the traditional Han dim sum in Shanghai, which is made by wrapping the bun filling with a thin dough, and the meat soup is sweet in the mouth, and it is transparent after steaming, and the shape is like a small dumpling, which is one of the most representative delicacies in Shanghai.

3.Cantonese morning tea.

Guangdong morning tea is a unique food culture in Guangdong, every morning, Cantonese people will go to the tea restaurant to taste morning tea, morning tea is mainly a variety of small snacks, there are siu mai, barbecued pork buns, shrimp dumplings, etc., with Pu'er tea or Tieguanyin, etc., the taste feast in the morning.

4.Sichuan hot pot.

Sichuan hot pot is known for its hot, spicy, and thick soup base, which is characterized by the fact that the cooked ingredients are eaten directly with seasonings, which can satisfy the taste buds of spicy lovers, and is also very suitable for winter tonics.

5.Hunan rice noodles.

Hunan rice noodles are a very popular halal food, which has a very high status in the Hunan market, and its practice is to put rice noodle soup with ingredients such as chopped green onions, coriander, and chili peppers, which is light and delicate, and suitable for all people.

6.Henan braised noodles.

Henan braised noodles are a traditional famous food in Henan, with noodles wrapped in minced pork, sesame sauce, vinegar, beans and other seasonings, plus mung bean sprouts, knotted vegetables and other side dishes, the taste is delicious and delicious.

7.Xinjiang ** chicken.

Xinjiang ** chicken uses chicken, potatoes and chili flakes as the main ingredients, with special spicy seasonings, boiled until the miso is mellow, and the dishes are nutritious and delicious.

8.Shandong pancakes.

Shandong pancakes are a traditional snack in Shandong, mostly made of flour, fried until crispy and with excellent taste. The pancakes are filled with a variety of fillings such as fried eggs, ham sausages, and salad dressings.

9.Xi'an meat sandwich bun.

Xi'an Meat Sandwich Bun is a famous model in Shaanxi, with meat filling and dough cake as the main material, the baked dough cake is opened, wrapped with cooked meat, and then poured with some secret seasonings, the taste is delicious and the taste is unique.

Different places, then natural cuisine will be different.