Shanghai: crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge;
Tianjin: a handful of vegetables, Goubuli steamed stuffed bun, fried cake with ears, boiled fish, wooden stick fruit, Guifaxiang big twist, spiced donkey meat;
Taiyuan: shackles, Daoxiao Noodles, films;
Xi' an: beef and mutton paomo, Ganzhou Guokui;
Lanzhou: Lamian Noodles, oil pan helmet;
Xinjiang: roast mutton, barbecue, pilaf;
Shandong: fried buns;
Jiangsu: Roasted with scallion oil, soup packets, diced buns and steamed dumplings with crab roe;
Zhejiang: Shortcake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Babao Rice;
Extended data:
Under the influence of many factors, such as the philosophy of Yin-Yang and Five Elements, Confucian ethics, the theory of TCM nutrition and health preservation, cultural and artistic achievements, aesthetic fashion of diet, national personality characteristics and so on, the working people have created China cooking skills that will go down in history, and formed a profound China food culture.
Historically, it can be traced back to the "alias: Jiang Ziya" in the late Shang Dynasty. China's food culture has lasted for more than 365,438+000 years, which is divided into five stages: raw food, cooked food, medicated diet, natural cooking and scientific cooking. It has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial foods, colorful banquets and colorful flavor schools, and has become a "cooking kingdom".
From the connotation, China's food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, the relationship between catering and national security, the relationship between catering and literature and art, and the relationship between catering and life realm, which is profound!