The specialties of hometown are as follows:

1. Henan hot soup?

Hu spicy soup is a common breakfast in the north. Often seen in street breakfast stalls, it is characterized by strong pepper flavor, salty and spicy, and better flavor with fried dough sticks and oil cakes. At present, it has developed into one of the snacks that everyone in Henan loves and knows.

2. Nanjing duck blood vermicelli soup

As the name implies, it contains duck blood, duck intestines, duck liver and coriander to enhance the flavor, and it is made by cooking with excellent duck soup and vermicelli. Sprinkle chopped green onion and coriander before taking out the pot to refresh and enhance the taste. Just out of the pot, the duck blood vermicelli soup is steaming, gently stirred, and the aroma is fragrant. Take it down and warm your body and stomach.

3. Xinjiang saute spicy chicken?

most of the chicken pieces in Xinjiang are pure meat. Nan is soaked in the soup of saute chicken and soaked softly. It tastes best when wrapped in spicy chicken skin, and the more spicy the secret soup is, the more fragrant it is.

4. Tibetan butter tea?

Butter tea is a special drink in China and Tibet. Butter oil is boiled with strong tea, seasoned with a little salt, and boiled until it is thick. Generally, it is eaten with Tibetan characteristics. It is an essential prescription for plateau life, which can play a good role in keeping out the cold, and at the same time alleviate altitude sickness, get rid of boredom and resist hunger.

Introduction to the eight major cuisines:

Cuisine is a genre of cuisine in China, which has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society. ?

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, topography, history, products and food customs, and recognized by all parts of the country. ?

As early as the Shang and Zhou Dynasties, China's food culture had taken shape, with Taigongwang as the most representative, and then in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of the northern and southern dishes in the food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.

In the early years of Qing Dynasty, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine and Cantonese cuisine became the most influential local cuisines at that time, and were called the four major cuisines. At the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * isomorphic became the "eight major cuisines" of the Chinese national diet.