There is no best, only what suits you best.

If you have been working in Fujian for a long time, maybe a bowl of noodles with flatbread or a bowl of hot pot paste in the morning is the most delicious; for Chongqing, a bowl of noodles in the morning and hot pot when you are hungry at night are the most delicious; and

For me, a bowl of Guangyuan cold noodles is all my memories of my hometown, and its taste is indescribable.

For example: sweet in the south and salty in the north!

This is common sense!

But there are also times when it is not necessarily the case, such as "Zongzi".

It's completely the other way around, becoming "salty in the south and sweet in the north"!

Northerners mostly eat sweet fillings, while southerners like to eat meat fillings!

This creates the difference between northern and southern rice dumplings.

There are three major schools of Chinese rice dumplings: sweet rice dumplings from the north, bacon rice dumplings from the south, and honey cold rice dumplings from Xi'an and Guanzhong, which you may not know.

Xi'an Zongzi is its own style, with no leaves on the outside and no fillings on the inside.

When eating, cut it into small pieces with silk thread or bamboo knife, put it on a plate, and pour honey or rose and osmanthus syrup on it.

It tastes soft, cool and sweet, fragrant and delicious.

Chaozhou cuisine is famous for being expensive. It has exquisite selection of ingredients, fine knife skills, and various cooking methods. It is dedicated to the pursuit of color, flavor and flavor. It is known as the most high-end cuisine in China.

The biggest feature of Chaozhou cuisine is the reliance on seafood. The main cooking methods are: braising, stewing, frying, deep-frying, cooking (steaming), stir-frying, baking, popping, blanching, cooking, soaking, stewing, braising, smoking, basting, roasting, etc.

Dozens of species.

Wuhan's Jingwu duck neck, hot dry noodles, Wuchang fish, Queen's pig's trotters, fried lobster, steamed dumplings, braised lotus root, pickled fish, and beef noodles.

Dried tofu from Liaoning, pork stew with sauerkraut from Northeast China, spicy meat from Yunnan, Liangpi from Xi’an, various seafood from Dalian, dumplings from Northeast China, sticky bean buns, grilled mutton skewers from Xinjiang, and roast duck from Beijing.

etc.

Changshu, Jiangsu: 1. Stir-fried noodles.

The noodles are fried freshly, and the three-bone soup is used as the soup base.

For diners, you can request the following stir-fry chefs according to your own preferences: wide soup, tight soup, wide mix, dry mix, salty or light, whether to add MSG, avoid green and heavy green, vegetarian oil and meat oil, whether the noodle code is over the bridge, heavy noodles

Light noodles, hard noodles, soft noodles, etc.