The style of New Orleans cuisine is mainly influenced by two races, namely Cajun and Creole. Kajin is a French immigrant. They are spicy and like to use local materials, similar to Canadian and French farm dishes. The diet style of Creole cooking was influenced by Europe. They pay great attention to sauces, and tomatoes can be seen in most dishes on their plates.

Besides roasted wings, there are many delicious foods in New Orleans, such as seafood fried rice, corn paste, gumbo soup and fried crocodile.

Seafood fried rice comes from a small restaurant. Please ask the chef to prepare some meals for the late guests. So the seafood fried rice was produced. Because the menu is casual and simple to make, it has become a must-have dish for family gatherings in New Orleans and will also appear in restaurants outside.

Corn paste is also one of the specialties of New Orleans, and it is a common food in Orleans. It is usually eaten with meat and seafood. At first glance, it looks like corn porridge in northern China, which is very intimate.

And Okra, as everyone knows, is generally used for cooking in China. But in New Orleans, this dish became soup, which is characterized by thick soup. If you want to try, you need courage. This soup was often eaten by African slaves in those days, plus local sausages, chicken, pork and ham. It becomes a pot of thick soup, usually poured on rice.

Another food that challenges courage is fried crocodile. It tastes and tastes similar to chicken. Alligators that provide meat are all farmed and are very common ingredients in the local area.