jquery traverses subscripts, incoming events, and prevents recurring events

Let Thisdata = [{"Imgurl": "). /img/index/eastnorth.jpg "," title ":" Northeast "," Content ":" Northeast cuisine originated from Shandong, but also the fusion of a number of minority characteristics of the style, meat dishes too much, the cuisine of the dishes pay attention to the taste is not heavy, large dishes, taste strong, color heavy, big pot stew, Smoked sauce, BBQ, and stir fry are the main cooking methods of northeastern cuisine. Kannai Immigration and the integration of the Northeast minority Aboriginal people, laid the style of the Northeast cuisine, the establishment of the Manchu dynasty, but also to upgrade the level of Northeast cuisine, with typical unique local ingredients as the basis, absorbing a variety of cuisine techniques and national characteristics, eventually integrated into a unique food culture in the northeast. "},
{"Imgurl": ".". /img/index/huabei.jpg "," title ":" North China "," content ":" North China folk customs frugal, diet is not yet luxurious, emphasis is affordable, "the food is solemn, generous, known as" not to walk Pifo "comment. Most urban and rural day 3 meals, pasta-based, wheat and grains to eat, occasionally have rice, steamed bread, pancakes, noodles, dumplings, can窝窝头pickles, corn porridge, etc. is its regular meal. Here the pasta Zhuo has created, the Japanese sinologist has "the World pasta in China, Chinese pasta in north, north China pasta in Shanxi, Shanxi pasta in Taiyuan" reputation. It has not only Shami, knife noodles, knife face, dial fish noodles "4 famous noodles", not only the physical examination soar, auspicious and happy elephant life "gift bun", and housewives have "360 days, meal noodles rice not repeating" skills, Beijing, Tianjin, Shandong, Henan Noodle Products, snacks and Mongolian dairy products, all of which is a big feast. "},
{"Imgurl": ".". /img/index/huadong.jpg "," title ":" East China "," content ":" East China residents learn to rice as the staple food, eat flour, grains very little, occasionally and food, but also only to adjust the taste. " They are good at cooking cakes, rice balls, glutinous rice dumplings are unique. Daily learning meals, sometimes "over the middle" or "supper", usually most constantly meat, holiday recipes more refined, have a good meat, dry dilute deployment. Fruit and vegetable Four Seasons abundant supply, chicken and duck fish every month, taste seafood and Game "},
{"Imgurl": ".". /img/index/huanan.jpg "," title ":" South China "," content ":" South China's food culture and the central Plains throughout the inherits, Dynasties dynasty sent to govern the Fujian, Guangdong and the government officials, to bring the ancient Northern food culture, retained so far, Become an important part of South China's cuisines. Because of the earliest and overseas business, South China cuisine in the Chinese and western combination of food, absorbing, formed their own unique style, known at home and abroad. "},
{"Imgurl": ".". /img/index/huazhong.jpg "," title ":" Huazhong "," Content ":" Central China is located in the middle of the south, mainly including Hunan province, Hubei province, Henan province, staple food is mostly rice, part of the mountain and eat sweet potatoes, cassava, banana taro, potatoes, corn, wheat, Sorghum and so on. Summer and autumn fresh chili, beans, melons, leek, bamboo shoots, and other meat-like pigs, cows, sheep, fish, chickens, ducks, geese and egg. The snacks of Hubei and Hunan are all made of exquisite and changeable, strong, Miao, Li, Yao, Mao Nan, Tujia and other families, good at making fans, ciba and bamboo tube rice, jing used fish sauce spoon. People are generally sour, the people of all ethnic groups like sour food; good spicy, chili is the home of vegetables, each dish will be mixed with chili, drinking, people in the territory has the habit of drinking, where marriage, mourning, festive will drink, holidays will drink, friends and family door will drink. In addition to scissors drinking in rural areas, but also popular singing wine songs to toast the custom. "},
{"Imgurl": ".". /img/index/gangaotai.jpg "," title ":" Hong Kong, Macao and Taiwan "," Content ":" Hong Kong, Macao and Taiwan region today, the diet has been from the past simple to eat, developed to the pursuit of the beauty of color and fragrance, the restaurant is simple and simple, even the decoration Most of them retain their national traditional diet characteristics. In the Chinese community, the people of Guang Fu, Hakka people (in the new Territories, especially the original residents), Chaoshan people, egg family-oriented. Therefore, Cantonese cuisine, Hakka cuisine, Chaozhou cuisine and so on are regarded as local dishes. Dishes from the authentic taste, to the world of food co-smelting a furnace, enough to reflect the food and drink attitude and quality of life in Hong Kong and Macao changes. "},
{"Imgurl": ".". /img/index/xibei.jpg "," title ":" Northwest "," Content ":" The Northwest region of many food, many with history of soot, quite ancient. " Like the gourd chickens in Shaanxi, Shangzhi meat, money moss, with elbow, beef and mutton paomo, gravel bun, steamed cakes, oil splash noodles, "Imitation of the Tang Feast" and "Dumpling Feast"; Gansu Lily Chicken silk, steamed pigeon fish, Lanzhou roast pig, hand grasping mutton, beef ramen, bubble son oil cake, a bundle of firewood, Gao Yan Mutton, "Anshuai 12 Body" and "Jing Shi Qinghai's cordyceps and snow chickens, bee loin, ginseng lamb tendon, sweet and sour huang fish, pot bun, sweet grains, horse offal, mutton noodle slices, etc., in addition, here Xifeng liquor, Huanggui thick wine, Angelica wine, Longnan Spring, Ilite qu, wolfberry wine, white wine, Ziyang tea, milk tea, three fort eight treasures tea, ginseng tea; black rice drink and hami melon juice, are also renowned on one side. "},
{"Imgurl": ".". /img/index/xinan.jpg "," title ":" Southwest "," Content ":" Here the climate is also very complex, both subtropical humid monsoon climate, wet belt, subtropical type humid monsoon climate, there is "a mountain Four seasons, ten miles different days" said. Therefore, the southwest is vigorous, species is strange, has always known as the "Animal Kingdom" and "Plant kingdom", cooking resources to use inexhaustible. For example, Chongqing and Sichuan have rongchang pigs, Johnson Beef, Jianchang Horse, Sichuan yak, copper sheep, hemp duck, ya fish, Rock carp, Jiang Regiment, peach blossom rice, white beans, sea pepper, pepper, fresh bamboo shoots, mustard, konjac, houttuynia, watercress, fermented black beans and well salt, Guizhou has fragrant pig, Guanling ox, Qianxi horse, river Goat, golden Chicken, Sansui duck, mushroom, bamboo shoots , Xiang Wo, black glutinous, codonopsis, Dushan pickled sauerkraut and tongren green powder; Yunnan has anti-wave fish, bow fish, split belly fish, snail yellow, Xuanwei ham, vetiver, Puer tea, ivory mango, elder rice, purple rice, chicken brown, tiger palm fungus, rose big Head, vegetable, Qujing leek flower and milk fan; Tibet has lean pig, Yadong salmon, ginseng fruit (Fern hemp Seed), Cordyceps sinensis and saffron and so on. These specific materials are the important constituent factors of local specific food customs. "}
]



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$ ('. C-img '). Append (add)
}

jquery traverses subscripts, incoming events, and prevents recurring events