What is new york's famous food?

Bagel with cream cheese and smoked salmon. Bagel is widely associated with New York. Cheesecake has been around for as long as anyone can remember. Egg and cheese on a roll.

Derived from the Yiddish word for dumplings, a knish is a thick, dense dough that is baked, grilled, or fried. Potato rolls with spicy brown mustard are a New York classic, although mushrooms, spinach and other vegetables tend to reach their pasty center. Another Eastern European gift from the 1900s, knishes are commonly sold in restaurants, Jewish delicatessen stores, butchers and street vendors from Brooklyn to the Bronx. Alternatively, consider a stay in downtown Manhattan or discover the famous hotels in the Big Apple with stories to tell.

New Yorkers love to dip their chopsticks into those iconic white boxes and sip General Tso's chicken. When it comes to pasta, New Yorkers love gnocchi, and both rustic and modern versions are available throughout the city. The sandwich, sometimes called New York's signature sandwich, is still a staple in Jewish delicatessen stores today. At most bagel stores or deli stores around the corner, you can find flavors such as poppy seeds, sesame, cinnamon with raisins, and a New York favorite called “everything,” topped with poppy seeds, roasted sesame seeds, dried garlic, dried onion, and salt.

Coming from upstate New York in the early 20th century, cookies were the result of leftover cake batter, mixed with a touch of extra flour to maintain their shape. It is famous for its fine dough mixed by hand and covered with a thin layer of tomato sauce and mozzarella cheese. New York pizza has a thin crust covered with sweet marinara sauce sprinkled with lots of oregano and a large amount of mozzarella. Originally brought to New York from Romania as goose pastrami, today's best Jewish delicatessen stores, such as Katz, opt for pastrami made with veal breast that is cured in brine and seasoned with garlic, coriander and lots of black pepper.

However, it was in New York that people started combining the two ingredients with cream cheese (or Schmear). Astoria's Milkflower Pizzeria isn't here to reinvent the classic New York serving, but will offer you an alternative to standard pies topped with cheese and red sauce. Everyone knows that you can't visit the Big Apple without devouring a piece or, let's be honest, an entire pizza pie (yes, New Yorkers call them pizzas). A chef named Peng Chang-kuei, who opened one of the country's first Hunanese restaurants, created it in the 1950s in New York City.

Although it sounds like a French dish, Eggs Benedictines (two halves of an English roll topped with Canadian bacon, a poached egg and hollandaise sauce) are a New York creation from start to finish. There are several unverified stories about the origin of buffalo wings, but most go back to the Bellissimo family at Anchor Bar in Buffalo, New York.

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