Three northeastern provinces, Heijiliao; Northwest China, Mongolia and Xinjiang;

There are Yunnan and Guizhou in the southwest, and two lakes in Central China and South China.

Don't forget Fujian, Zhejiang, Jiangsu, Taiwan and Qiong provinces along the southeast coast;

There are two rivers and mountains in North China and East China, and Zhejiang is in the east of Anhui and Jiangxi.

Shaanxi, Gansu, Qingchuan, the mainland is vast, and Ningxia has a small chest;

Municipalities directly under the central government, Beijing, Tianjin and Shanghai, and mountain city Chongqing;

Hong Kong and Macao Special Administrative Region, 9799 back to her mother's house.

34 administrative regions, firmly in mind.

Special cuisine of some provinces in China;

First, Guangxi snail powder

Snail powder is one of the most famous and popular snacks in Liuzhou. Anyone who has eaten snail powder knows that it tastes a little sour and smelly, and some people describe it as the smell of smelly socks. I don't know if you have an impulse to try something you haven't eaten.

Second, Guangdong white-cut chicken

Originated in the Qing Dynasty, Lingnan flavor can be seen everywhere in southern dishes. Beautiful appearance, yellow skin and white meat, fat and tender and delicious, extremely delicious, very delicious.

Third, Beijing roast duck.

Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.

Four, Shanghai fried dumplings

The bottom of the skin of Shanghai fried bun was fried into golden brown, and some sesame seeds and shallots were sprinkled on it. Smelling the fragrance and taking a bite of soup are very popular in Shanghai. The finished noodles are white and soft, the meat stuffing is fresh and tender, and there is marinade inside. When chewing, it smells like sesame and onion, so it is better to eat it while it is hot.

Five, Sichuan Guo Hui meat

Sichuan-style pork is one of the representative dishes in traditional Sichuan cuisine. Sichuan-style pork has a unique taste, bright red color, fat but not greasy, and rich aroma. Full of color, smell and attention, it is the first choice for the next meal.

Sixth, Chongqing spicy chicken

Spicy chicken is a classic Sichuan dish. Generally, the whole chicken is the main ingredient, with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, different places have their own characteristics.