1. Beijing’s Specialties and Flavors Beijing gathers national delicacies, arts and crafts and ethnic products in one city.

The palace dishes, roast duck, preserved fruit, halva, Beijing embroidery, costumes, cloisonne, etc. are all famous.

2. Tianjin specialty flavor: traditional famous brand products such as Tianjin carpets, thread blankets, flannel, clay figurine sculptures, willow youth paintings, kites; Tianjin ham sausage, dry roasted fish, Goubuli steamed buns, 18th Street twists, pancakes and fruits, etc.

3. Tangshan, Hebei’s famous specialties, ceramics from Handan and other places, Quyang stone carvings, Qinhuangdao shell carvings, artificial amber, Wuqiang New Year pictures, Yuxian paper-cutting, Hengshui painted pots, Zhuozhou gold tapestries; Qinhuangdao seafood, Shijiazhuang roast chicken, Chengde mountain vegetables, Zhangjiakou

Mushrooms, Baiyangdian preserved eggs, Baoding pickles, Gaobeidian bean products; Anguo Chinese herbal medicine, Chengde almonds, Zhaozhou snow pear, Yali from Jiaohe, Xianxian, Weixian and other places, Cangzhou golden jujube, Zanhuang jujube, Changli apple

, Xinglong red fruit, Xuanhua grape, Shenzhou peach, etc.

4. Shanxi specialty flavor Fenyang Xinghua Village Fenjiu, Bamboo Leaf Green Wine, Qixian Liuqu Xiangjiu, Changzhi Lujiu, Qingxu Balsamic Vinegar, Lingzhou Yuquan Mature Vinegar; dates from Jishan, Yuncheng, Linfen, Ruicheng, Taigu and other places

, Yuanping pears, Qingxu grapes, Yongji green persimmons; Datong yellow flowers, Qinzhou yellow rice, Pingshun pepper, Yongzhi Codonopsis pilosula; Bingzhou (Taiyuan) knives and scissors, a famous handicraft industry product, Datong art ceramics, Yangquan iron pot; Bingzhou famous Shanxi flavor dishes

Hot pot, halal whole lamb dishes, Pingyao beef, brains (made with mutton, yam, lotus root, astragalus and other supplements), Shanxi shaved noodles, Taigu cakes, yellow rice cakes, etc.

Inner Mongolia specialty flavor Hohhot pure low-coarse wool, Baotou and Alxa Left Banner carpets, Alxa camel hair; Duolun saddle, Mongolian boots; Hailar, Manzhouli marmot, Hulunbuir lynx, Greater Hinggan Mountains squirrel; Xilin Gol grassland mushroom,

Hetao honeydew melon; delicacies such as roasted whole lamb, roasted leg of lamb, famous local food Naipizi, milk tofu, kumiss, Zhaojun wine, etc.

5. Liaoning’s famous specialty Liaodong apples (more than 300 varieties) include Guoguang apples from Dalian and Yingkou, Liaoxi Suizhong white pears, Beizhen Ya pears, Dalian golden peaches; seafood products from Dalian, Dandong, Yingkou and other places;

Traditional handicrafts include Dalian shell carvings, Xiuyan jade carvings, Jinzhou agate carvings, Fushun coal carvings and amber crafts, Dalian craft embroidery, glassware, Dandong tussah silk, Shenyang Snow Beer, Bawangsi soda, Tanggangzi mineral water; Northeastern flavored foods

Hot pot, Shenyang Laobian dumplings, bacon flatbreads, Goubangzi smoked chicken, Shenyang Islamic pastries, Saqima, Liaoyang tower sugar, Dalian red shrimp crispy candy, etc.

The famous specialties of Jilin Province are the Three Treasures of the Northeast: ginseng, deer antler, mink (Fusong ginseng and Huinan deer antler are the most famous) and ginseng and antler products from Changchun, Jilin, Tonghua and other places; Hunchun, Antu fungus, and white grinding of pear trees.

, Bracken, Yanbian round mushroom, white honey, apple pear, toad oil in Changbai Mountain, mountain grape; Jilin birch bark painting, a famous light industry product, Sanbao wine, Tonghua ginseng preserves, ginseng wine, Changchun ginseng smoke; Yanbian Korean flavor Korean

Cold noodles, cakes, Korean traditional kimchi, etc.

6. Specialties of Heilongjiang Province: salmon from Heilongjiang and Wusuli River, Xing'anling mushrooms (more than 60 kinds of practical mushrooms such as Hericium erinaceus and hazelnut mushrooms), black fungus, pine nuts, and wild vegetables (bracken, matsutake, and vitiligo).

vegetables, etc.) and tiger bones, Acanthopanax ginseng and precious fur skins, etc.; Daqing, Qiqihar dairy products, Harbin Sun Island beer, Wudalianchi mineral water; ethnic flavors include Hezhen flavor of killed fish, Oroqen flavor of hand meat, barbecue

String etc.

7. Shanghai specialty flavor Shanghai’s light, textile and handicrafts are rich and colorful, characterized by their fine selection of materials, new styles and wide variety.

Shanghai's many high-quality brand-name products such as clothing, woolen fabrics, poplin, ties, leather shoes, cosmetics, watches, toys, durable consumer goods, entertainment and sporting goods, and furniture enjoy a good reputation at home and abroad.

Shanghai-style costumes, gold and silver jewelry, sculptures, rust products, artificial flowers and other arts and crafts are all dazzling.

Famous foods include pastries, spiced beans, toffee, pear candy, etc.

Shanghai style is famous for braised, stir-fried and stir-fried aquatic vegetables. It has the characteristics of Jiangnan flavor and strong adaptability.

In addition to Shanghai cuisine, there are also Western dishes and local flavors such as Sichuan, Guangdong, Hunan and Fujian.

Shanghai snacks and snacks are also very rich.

8. Jiangsu specialty flavor traditional light textiles, handicrafts Suzhou silk, rust products, straw weaving, Nanjing brocade, velvet flowers, Yixing celadon, purple sand pottery, Wuxi clay sculptures, Yangzhou porcelain, Suzhou sandalwood fans, shrimps, Zhenjiang crucian carp, swordfish, Yangcheng Lake

Big crab, Taihu whitebait, water vegetables, lotus root, etc.; other agricultural specialties include Wuxi peach, Suzhou loquat, bayberry, Biluochun tea; Nantong peppermint oil, etc.

Famous foods: Nanjing salted duck, sausages, Suzhou sauced meat, Wuxi meat bones, such as Donghai flavor, Yangzhou, Zhenjiang pickles, Zhenjiang balsamic vinegar, famous wine Yanghe, Shuanggou Daqu, Wuxi Erquan wine, Danyang rice wine, Suzhou mellow wine, Suzhou,

Pastries from Wuxi, Yangzhou and other places.

Jiangsu cuisine is one of the eight major cuisines in China, representing the flavors of the lower reaches of the Yangtze River and the East China Sea, so it is also called Jiangsu and Zhejiang cuisines.

Mainly sweet, the dishes are made according to the material, and the four seasons are different.

Among them, Suxi cuisine is derived from Sichuan cuisine, which is often stewed in clay pots, and the cold dishes are beautiful in shape; Huaiyang cuisine is good at stir-frying, pan-frying, and is light and thick.

Representative dishes of Jiangsu cuisine include lion head, roast duck, smoked fish, etc.