Every place has different specialties, but not all local cuisines are acceptable. Because of regional differences and people's eating habits, some local cuisines are hard to be accepted by foreigners. These six local cuisines are hard to be accepted by foreigners, and the other five are fine. I knelt down directly.

1. Shandong pancakes rolled with green onions is the most classic local food in Shandong. In the eyes of Shandong people, it is a very common food. However, in the eyes of foreigners, Shandong pancakes are too hard to eat and too tough to be friendly to friends with bad teeth. Second, Beijing bean juice Beijing bean juice, as a traditional food in old Beijing, is the favorite of many Beijingers. Bean juice is made by taking out the starch when grinding mung beans to make vermicelli or dough powder, and then boiling the remaining light green and blue soup after fermentation. At that time, Mr. Mei Lanfang used to drink a bowl of bean juice before hanging his throat, but many foreigners couldn't accept the taste of bean juice and basically wanted to vomit after drinking it. Third, Tianjin Goubuli Steamed Bun is a century-old brand, and Goubuli has become synonymous with Tianjin cuisine. However, after tasting Tianjin Goubuli Steamed Bun, many foreigners said it was not as good as the traditional big meat package. Fourth, Henan Hu Spicy Soup Hu Spicy Soup is a special food in Henan. Unlike other soups, Hu Spicy Soup has its own unique taste and is full of pepper. For many friends who like to eat light breakfast, it is really unacceptable. 5. The root of the broken ear in Yunguichuan is also Houttuynia cordata Thunb. Just by listening to the name, you know that its taste is unusual. Except for people in Yunguichuan, few foreigners can accept its taste. Sixth, Guizhou cow dung hot pot Cowdung hot pot is a Miao and Dong cuisine in southeastern Guizhou Province and southwestern Guangxi, also known as beef flat hot pot. Cow dung chafing dish is made from the liquid extracted from the incompletely digested products between the esophagus and the "honeycomb belly" of cattle, and then mixed with some fresh Shan Ye spices for cooking, with a very unique taste.