Jianzhou fried rice, also known as Jianzhou egg fried rice, is a classic food in Jiangsuyan. The Yingzhou rice selection focuses on colouring, making fine, making fine, and then making it, with clear particles, softness and hardness, full colour, tenderness and smoothness, and delicious spices. The canal culture produced a cuisine of rice, which, after continuous improvement by successive cooks, moved to the world along the “Sea Silk Road” and became one of the representative staples of China's diet。
The Northwesterns love to eat shame. The so-called shame is the watering of the head when eating noodles, and the biggest difference between it and the water when eating other noodles is the soup. There is a sauerkraut, such as that of Mount Shasai, which is a big meat scab, which is oiled out of the meat, which is filled with spices, spicy noodles, with lots of water, then into yellow flowers, wooden ears, egg skins or fresh root vegetables, which look red and large, but which is good, but which in fact has little to eat. And pour the cooked noodles into the bowl, and pour their shame. It's like Chinese noodles and southern soup. In the Ningxia Autonomous Region, however, the lamb faces are as good and delicious. Of course, beef and chicken can be stunned. Then there's Su-hyun. Vegetables, such as carrots, potatoes and so forth, are the main foodstuffs, which are made of red oil with chili noodles, with high soup or water, or with yellow wood ears。
