There are five "gourmet capitals" in China, which is a "paradise" for eating goods. Who are they?

Different people have different opinions. In fact, as far as I know, the five major food capitals are: Beijing, Shanghai, Hong Kong, Chengdu and Xi 'an. Besides reading books (including surfing the Internet), studying, photography and traveling, my hobby is very fond of food.

The following is my personal opinion.

Beijing is a gathering place of northern cuisines and palace cuisines such as Shandong cuisine and Northeast cuisine. In addition, this is the capital of the great motherland, and the cuisines of all ethnic groups in the country and the world are mixed together, just like Chang 'an and Luoyang in the prosperous Tang Dynasty.

Shanghai is the largest city in China and the national economic center, where Huaiyang cuisine, Zhejiang cuisine and local cuisine are mixed.

Hongkong is an important city in the south of China, with the reputation of "Oriental Pearl". With Cantonese cuisine as the mainstream, the influx of foreign population and the integration of foreign cuisines are unique.

Chengdu is the most important city in the southwest of China, and there is a saying that "you are too young to enter Sichuan". Because it is a land of abundance, after thousands of years of development, you have the experience of filling Sichuan with Huguang in Ming and Qing Dynasties. Chengdu is famous for its Sichuan cuisine. Among the eight major cuisines, Chu cuisine (hubei cuisine) and Hunan cuisine all have the shadow of Sichuan cuisine.

From the Western Zhou Dynasty to the Tang Dynasty, Xi 'an was the ancient capital of the 13th Dynasty and one of the four ancient capitals in the world (Xi 'an, Cairo, Rome and Athens). Although I am from the south, I am a second hometown because of my parents' support to the northwest. Of course, I have lived in my hometown for a long time, and I know this better because of my perennial life.

There are not only pasta in the northwest, but also many shadows of ancient court foods, such as bean jelly, which originated from the "cold water surface" of the Tang Dynasty court.

The golden thread oil tower originated from the skills of court chefs exiled to the people in the Tang Dynasty and has been developing continuously.

Guo kui is a delicious dish that soldiers and migrant workers used as pots and baked cakes to solve the problem of eating when the dry tomb was built in Wu Zetian period.

The embryonic form of Chinese hamburger originated from the "cold meat" in South Korea during the Warring States Period. After Qin Shihuang unified the six countries, it was introduced into the State of Qin, blended with local bread, and gradually formed Chinese buns. Among them, Tongguan Chinese hamburger and beef patties were once tasted by Li Shimin, Emperor Taizong, and were full of praise. In my hometown, it is one of my favorite foods, just like beef rice noodles, Regan Noodles, soda meat and stinky tofu. For me, this is a rare enjoyment. The following is the supreme enjoyment, wonderful: beef and mutton paomo.

In the Tang Dynasty, because Xi 'an was the intersection of farming culture and animal husbandry culture, it was close to the Tibetan, Turkic, Uighur and other minority regimes at that time, and local minority businessmen used horses. Cattle and sheep? In exchange for a large number of iron, silk, tea, porcelain and other commodities in the Tang Dynasty. Coupled with the developed land and water transportation, merchants in Persia and Dashi (Arab Empire) often prepare a kind of cake similar to Nan, and put it in mutton soup when it is hard, forming its embryonic form.

In the Northern Song Dynasty, General Zhao Kuangyin, the later founding emperor of the Northern Song Dynasty, was defeated and defected to Xi 'an today. It was very cold, but he found that the cake he brought was hard and dry and could not be swallowed. Fortunately, a boss who sells mutton soup provided mutton soup. He broke off a cake, soaked, sobered up and set off again.

Later, after the establishment of the Northern Song Dynasty, Zhao Kuangyin specially invited this kind boss, who also used his quick wits to make the beef and mutton bread pieces in soup that have been passed down to this day? . Since then, the boss's shop has just started to break buns by hand, but there are too many customers to be busy. Instead, customers will break buns. After continuous development, today's beef and mutton buns have been formed? , and so on. These are just a few introductions.