I'm glad to answer this question. The catering in Guangzhou is civilized all over the country. As the saying goes: Eating in Guangzhou has a long history of catering culture.

Guangzhou cuisine is widely used, with fine selection of ingredients, good at variety and diverse varieties. There are hundreds of snacks. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are more than 2 kinds of cooking in Guangzhou, and they are good at frying, frying, stewing, stewing, frying and buckling. They pay attention to the heat, and the dishes they make pay attention to color and flavor. The taste is mainly clear, tender, fresh and crisp, paying attention to clear but not light, fresh and not vulgar, tender but not raw, oily but not greasy. The more common food snacks in Guangzhou are radish beef brisket, porridge, double skin milk and so on.

1. Radish beef brisket

Radish beef brisket is a famous traditional snack in Guangzhou, which is made of white radish, fresh beef brisket and seasoning by stewing for a long time. In some busy sections, such as Beijing Road and Shangxiajiu Road, the fragrance of radish brisket floats all over the street. Be loved by the general public

2, and the first porridge

and the first porridge is a famous snack shop in the Republic of China, located in Wenchang Lane, Liwan District. Its porridge is the most famous, with bean curd, ginkgo and earth fish at the bottom. The porridge is white and bright, rice and water blend, and the taste is fresh and fragrant.

3. Double-skin milk

Double-skin milk is the signature food of Nanxin Milk Sweet Shop. After stewing, the milk is double-solidified, white in color, pasty, semi-solid, smooth in luster, sweet, soft and rich in nutrition, and has the effect of moistening the lungs and caring skin.

In addition, Guangdong boasts a wealth of delicious food, which is probably the highest in China. Love the vast number of delicacies, welcome.

hello, I'm glad to answer your question.

When it comes to local characteristics, I think the mutton in Baotou should be regarded as a special feature, especially the mutton rack pot (also called the sheep scorpion), which is really good.

I stayed in Beijing for several years in 25. It was the first time I went to Beijing. It was really a bumpkin who went to town. I remember that once the boss of the company said that he would treat me to dinner at the weekend and eat sheep scorpions. I was deceived at that time, so I asked the boss if sheep scorpions were stewed with mutton. At that time, everyone laughed, only I didn't understand what was going on, and then I went to eat it before I knew that the scorpion was the sheep spine. I remember that the small pot was 38 yuan, and the big pot was only 58, and it was delicious with several refreshing vegetables.

A few years later, I went to Baotou again. The mutton there was very good, whether it was roasted or stewed, and the sheep rack was also delicious. Most of the sheep racks in Baotou were clear soup pots, which contained sheep spines, sheep tails and sheep bones. When you eat them, you can suck the bone marrow from the bones with a straw. The smell of the bone marrow is full and the taste is smooth. Now you think about it, your mouth is watering!

maotai-flavor liquor in maotai town, Guizhou province.

when it comes to recommending local specialties, the first thing Brother Di thought of recommending to everyone was our Zhanjiang Guandu oyster.

Zhanjiang grilled oysters, needless to say, are famous all over the country, and friends from all over the country must have eaten them. Of course, the authentic Zhanjiang grilled oysters are still recommended to use Zhanjiang Guandu oysters. Guandu oysters are juicy, fat and tender, which are used to make top-grade grilled oysters.

Let's share some experiences on how to eat Zhanjiang oysters:

The best season to eat [fist bump]

October to March of next year is the most plump season for Zhanjiang oysters. As the saying goes, from the winter solstice to the Qingming Festival, the oyster meat is plump and crystal clear. Remember, little friends, the fat season of oysters.

[Touching Boxing] There is a trick to choose

The most basic criterion is that the oyster meat is plump, fresh in smell and full of seawater. Fresh oysters have closed double shells. If they are half-opened, they are definitely dead oysters. If the oyster meat is obviously discolored, dry and wrinkled after opening the lid, it is definitely not good. When buying oysters in the market, you can personally watch the stall owner open the oysters face to face, and if you find that the quality is not good, you will ask not to have this one. When you eat in an oyster restaurant, it's all cooked and sent up, so you can tell by the taste. Those that are stale, dried meat and not full of juice are basically not fresh.

[fist bump] The most traditional way to serve grilled garlic oysters

Rinse and dry the oyster shell, pry the oyster open to remove half of the oyster shell without oyster meat, clean and drain, and spread the mixed seasoning of garlic and peanut oil. Bake oysters with shells on the barbecue grill, boil them for a while, sprinkle a little salt and serve. When eaten, it is crispy and sweet, delicious, and the oyster meat is crispy outside and tender inside, with a first-class taste.

when everyone chats outside, they will talk about their hometown, and everything in their hometown is vivid. Especially in our country, food is the most important thing, and everyone will recommend the special snacks in their hometown.

It's like when we are on a business trip, we will visit local scenic spots and eat local special snacks when we have time. Therefore, snacks are too rich, and the motherland is vast in land and resources, and I don't know how to recommend them.

casually speaking, there are a lot of foodies, and they know a little about hot and sour rice noodles in Sichuan, Dandan Noodles in Chongqing and Regan Noodles in Wuhan, Hubei. There's too much to talk about. Personally, I think I recommend rice noodles from Guangdong, rice rolls and Hunan, which is my favorite.

Everyone has different tastes, and their own taste standards are different. You can look at the online introductions and be sure to feel them when you are on a business trip.

Guizhou mutton powder. Zunyi mutton powder and Xingyi mutton powder are well-known in Guizhou. A bowl of fresh mutton powder is made of fresh mutton with rice flour, soup base boiled with the seller's exclusive ingredients and special Chili oil. The rice noodles melt in the mouth, the mutton is fat and thin, and the soup base is oily but not greasy.

Hello, I'm Ai Weiqi.

I'm a native of Hunan, and our local specialty is smoked meat.

1. The aging process of smoked meat is complicated and complicated, with salty and fragrant taste, firm and refreshing meat, and the lips and teeth remain fragrant after one bite.

2. Tanzi cuisine is also a special food here. Pepper, eggplant, cucumber, radish, etc ... After sun-drying, salting and fermentation, after 3 days of salting, the jar is fragrant, sweet and sour, refreshing and appetizing.

3. Dried vegetables, which can't be eaten at ordinary times, are dried and made into dried vegetables, dried bamboo shoots, dried bitter gourd, dried green vegetables, dried radishes, dried beans, etc ... which have also become delicious food on the table.

3. Tea, mainly green tea, is planted in every household without any pollution. After picking it back, it is made by hand after three frying and three kneading. It smells like white orchid and tastes mellow and sweet.

Hello, everyone, what are the delicious local specialties recommended in your hometown today? Qingzhou City, Shandong Province is one of the ancient Kyushu, a famous historical and cultural city with distinctive regional and cultural characteristics. There are many local specialties. Firstly, Qingzhou dense peach is introduced. Qingzhou dense peach is famous for its ripeness, fine meat, sweet taste, bright color and storage resistance. It has been listed as a tribute in past dynasties, and its medicinal value is also high. Its root, skin, leaf flower and kernel can be used as medicine, among which peach kernel is an important medicine in traditional Chinese medicine. Peach in winter snow, participated in the first agricultural exposition in China for three consecutive years. In 1998, it was approved as a green product by the state and registered as the trademark of the ancient city. In 1999, it was rated as a national famous brand product at the China International Agricultural Expo. 3 Qingzhou Mihe Yingua, Qingzhou Mihe Yingua's main producing area is Mihe Beach, which flows through Qingzhou City, just at the junction of Taiyi Mountain and Bohai Alluvial Plain. The territory is half-hill and half-hollow, and the rivers are vertical and horizontal. There are large areas of white sand beaches on both sides of Mihe River for dozens of miles. This beach has strong daylight and high temperature during the day. It can promote the photosynthesis of melon leaves, thus forming the unique flavor of Qingzhou Yingua, which is sweet, fragrant and crisp. As early as the Qianlong period, it was chosen as a tribute. 4 Qingzhou hawthorn, the hawthorn produced in Qingzhou is rich in various nutrients and is known as a therapeutic food. Not only can be eaten fresh, but also is an important raw material for food processing industry. There are many kinds of hawthorn in Qingzhou, and the quality of open hawthorn is the best, which is the representative variety of hawthorn in Qingzhou. Qingzhou cake, Qingzhou persimmon tree has been cultivated for more than 5 years, and the medicinal value of persimmon fruit is also very high. Persimmon leaves can be used to make tea, and persimmon trees also have a wide range of uses, creating a great economy for fruit farmers in the mountains. There are many local specialties in Qingzhou, as well as many provincial-level scenic spots, including Yunmen Mountain, Tuo Mountain, Linglong Mountain, Yangtian Mountain, Lanxi Valley, Huanghua Creek, Fan Gongheng and many other places of interest. As a citizen of Qingzhou, I welcome you to my hometown for sightseeing. Thank you for your attention and praise.

I'm from Shaanxi, bordering Sichuan, and belonging to southern Shaanxi. When it comes to local snacks, I miss

cold rice noodles: steamed with wheat flour, with different tastes due to different production methods, which are divided into sesame sauce cold rice noodles, Qin Zhen cold rice noodles, gluten cold rice noodles and Qishan rolled noodles. Generally, it is mainly eaten cold. Cold rice noodles have a long history, and the legend originated from the Qin Shihuang period.

Chinese hamburger: knead the best flour into a cake, bake it on an iron baffle, put it in a furnace after molding, turn it over and bake it until it is golden, the stripes are clear, and the inside is layered. Cut the baked cake from the middle, add the marinated meat, and add some soup. The cake is crispy and fleshy, fat but not greasy.

Guo Kui: one of the eight eccentrics in Shaanxi, also known as Guo Kui and Gan Mo, is a traditional pasta snack loved by urban and rural residents in Guanzhong area. Guo kui is round as a whole, with a diameter of feet, a thickness of one inch and a weight of five pounds. The raw materials are generally wheat flour, pressed bar and flour, which are baked in a shallow pot with slow fire. The appearance is yellow and the incision is white, which is crisp and palatable.

Chenggu dough: The dough is actually made of rice, which is similar to rice noodles in the south. Because tenderness and vigor are just like good noodles, it is named. You can cut it as thin as noodles, or you can put it in a bowl and mix it with seasoning soup.