Different people have different opinions. In fact, as far as I know, the five food capitals are: Beijing, Shanghai, Hong Kong, Chengdu and Xi 'an. Besides reading books (including surfing the Internet), studying, photographing and traveling, I like food very much.

the following is my personal opinion.

Beijing is a place where northern cuisines such as Shandong Cuisine and Northeast Cuisine and palace cuisines gather together. In addition, it is the capital of the great motherland, and the cuisines of all ethnic groups in China and even the world are mixed, just like Chang 'an and Luoyang in the prosperous Tang Dynasty.

Shanghai is the largest city in China and the national economic center, where Huaiyang cuisine, Zhejiang cuisine and local cuisine are integrated.

Hongkong is an important city in South China of China, with the reputation of "Oriental Pearl". With Cantonese cuisine as the mainstream, the influx of foreign population and the integration of foreign cuisines, it has unique characteristics.

Chengdu is the most important city in southwest China, and there is a saying that "when you are young, you don't go to Sichuan". Because it is a land of abundance, after thousands of years' development and the experience of filling Sichuan with Huguang in Ming and Qing Dynasties, Sichuan cuisine radiated by Chengdu is famous, among which Chu cuisine (Hubei cuisine) and Hunan cuisine have the shadow of Sichuan cuisine.

from the western Zhou dynasty to the Tang dynasty, Xi' an was the ancient capital of thirteen dynasties and one of the four ancient capitals in the world (Xi' an, cairo, Rome and Athens). Although I am from the south, I am my second hometown because of my parents' support to the northwest. Of course, I have lived in my hometown for a long time, and I know this better because of my perennial life.

There are not only pasta in the northwest, but also many ancient court delicacies, such as cold rice noodles, which originated from the "cold-washed noodles" in the Tang Dynasty.

The golden thread oil tower originated from the craft of the palace chef who was exiled to the people in the Tang Dynasty and developed continuously.

Guo kui is a delicious food made by soldiers and migrant workers in order to solve the problem of eating when Ganling was built during Empress Wu Zetian's period.

The embryonic form of Chinese hamburger originated from the "cold meat" in South Korea during the Warring States Period. After Qin Shihuang unified the six countries, it was introduced to Qin State, and gradually formed into Chinese hamburger. Among them, Tongguan Chinese hamburger and beef patties were once tasted by Li Shimin of Emperor Taizong, and they were full of praise. It was one of my favorite foods like beef rice noodles, Regan Noodles, soda meat and stinky tofu in my hometown. For me, it was a rare treat. The following is the supreme enjoyment, which is wonderful: beef and mutton in soup.

In the Tang Dynasty, because Xi 'an was the intersection of farming culture and animal husbandry culture, it was close to the Tibetan, Turkic, Uighur and other minority regimes at that time, and local minority businessmen used horses. , cattle and sheep? In exchange for commodities such as iron, silk, tea, porcelain and so on, which were abundant in the Tang Dynasty. Coupled with the developed land and sea transportation, merchants from Persia and Dashi (Arab Empire) often prepare a kind of cake, which is similar to Naan, to eat in mutton soup when it is hard, and form its embryonic form.

in the northern song dynasty, Zhao Kuangyin, the general of the later Zhou dynasty, who was the founding emperor of the northern song dynasty, was defeated and went to Xi' an today. the weather was cold, but he found that the cake he took with him was hard and dry, and he couldn't swallow it. fortunately, a boss who sold mutton soup provided mutton soup. He broke the cake and soaked it, recovered himself and set off again.

Later, after the establishment of the Northern Song Dynasty, Zhao Kuangyin specially invited this kind boss, who also used his quick wits to make the beef and mutton paomo that has been passed down to this day? . Since then, the boss's shop has just started to break buns by hand, but there are too many customers to be busy. Instead, the customers break buns. After continuous development, today's beef and mutton buns are formed? , and so on. These are just a few of the introductions.