What are the characteristics of local cuisine?

1, Beijing special food fried liver:

Fried liver is one of the traditional snacks in Beijing. It has the characteristics of bright soup color, red sauce, fat liver and intestines, strong but not greasy taste, thin but not sticky. Fried liver is a Beijing snack developed from the folk food "Boiled liver" and "Fried lung" in Song Dynasty. It is made of pig liver, large intestine, garlic and starch.

2, Sichuan specialty food Mapo tofu:

Mapo tofu, one of the traditional famous dishes in Sichuan, belongs to Sichuan cuisine. The main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam, and the seasonings are douban, pepper noodles, Chili noodles and soy sauce. Hemp comes from Chili noodles, and spicy comes from Chili noodles. This dish is spicy, fresh, fragrant, spicy, tender and crisp, which makes Sichuan cuisine spicy.

3. The characteristic food of Tianjin-squid:

Jumping carp is a traditional dish, belonging to Tianjin cuisine. Fried live carp with scales. It is named after the fish struggling and jumping in the net after being cooked. It is characterized by crisp scales, fresh and tender meat, sweet and sour taste.

4, Shanghai specialty gourmet pot roast eel:

Boiled eel is a traditional dish in Ningbo and Shanghai, Zhejiang Province, which belongs to Zhejiang cuisine. This dish is copper in color, crisp and rotten in meat, fresh and delicious in eel segments, and it is the best accompaniment to wine.

5, Xianyang specialty food Puji roast chicken:

Puji roast chicken is a traditional famous dish in Xianyang City, Shaanxi Province, which was first born in Puji Town, Wugong County. Puji roast chicken is complete, well-proportioned and full in shape, fresh in skin color, bright in sauce color, shiny in oil, tender and boneless in meat, crisp and rotten without residue, mellow and delicious.