What are the specialties of each city? Satisfied answer: Jilin: Dog soup is in the Korean hotel in Jilin. All dog broth is stewed with fresh meat of the day, and there is no stock. The dog broth made in this way is called clear soup. There are many tricks for eating dog meat. Stewed tofu with dog meat, dried cabbage with dog meat, dog meat hotpot. But no matter what dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel a smell in your nose, and this dog meat will taste more and more fragrant.

Shenzhen: Chongqing Hotpot Shenzhen seems to be an easy city to land. You can find a place for any kind of food. Of course, the hottest thing now is hot pot. A website named Shenzhen Yi launched a special topic about hot pot diet. Chongqing Hotpot, (Huojiaba) Zi Hotpot, Authentic Ancient Hotpot, Chaotai Hotpot, Fat Beef Hotpot, Huizhou Hotpot, Tanyutou Hotpot, Japanese Hotpot, Hotpot Competition is good! Chongqing hot pot is mainly spicy, salty, sour and spicy, which is divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. Known for its exquisite preparation of soup, diverse raw materials, mixed meat and vegetables, wide adaptability, unique style and warm scene, it is the hottest Pengcheng.

Zhuhai: Hengqin Oysters Zhuhai Hengqin Oysters stand out in recent years. Many people know about Qinheng Island, but few people have never heard of Hengqin Oyster. Hengqin island is surrounded by the sea, at the junction of salt and fresh water, with suitable temperature, clean water quality and abundant microorganisms, and is an ideal natural oyster farm.

Xiamen: Seafood Soy Sauce Water Longyan: Zuijiang River is a classic Hakka dish. It is popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen and Chaozhou). ) A few years ago, but in Longyan, even though Sichuan cuisine and Hunan cuisine have swept across the country, this drunken river can still be called enduring. Hejiang, a native of Changting, is known as one of the five famous chickens in the world. It is said that it is famous for its three colors (mouth, feet and hair), three blacks (wings, inner side and tail) and three forks (crown and two claws), but the most distinctive feature of this dish is wine. Only by cooking with Hakka wine can we make fresh, tender and delicious chicken.

Chengdu: Sichuan cuisine is a traditional dish for cooking pork. It is also called boiled pork in western Sichuan. Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.

Yibin: Yellow croaker hotpot Yellow croaker beside the Yangtze River is yellow croaker Bashi. What is Bashi? This is Sichuan dialect, which means great.

The diced yellow peppers made in Yibin are not braised or steamed, and are mostly eaten in Sichuan cuisine. The diced yellow spicy fish hotpot is tender and incomparable.