Title: New Orleans
Content:   New Orleans is world-famous for its cuisine. The indigenous cuisine is distinctive and influential. New Orleans food combined local Creole, haute Creole and New Orleans French cuisines. Local ingredients, French, Spanish, Italian, African, Native American, Cajun, Chinese, and a hint of Cuban traditions combine to produce a truly unique and easily recognizable New Orleans flavor. New Orleans is known for specialties including beignets (locally pronounced like "ben-yays"), square-shaped fried dough that could be called "French doughnuts" (served with café au lait made with a blend of coffee and chicory rather than only coffee); and po' boy and Italian muffuletta sandwiches; Gulf oysters on the half-shell, fried oysters, boiled crawfish and other seafood; étouffée, jambalaya, gumbo and other Creole dishes; and the Monday favorite of red beans and rice (Louis Armstrong often signed his letters, "Red beans and ricely yours"). Another New Orleans specialty is the praline, a candy made with brown sugar, granulated sugar, cream, butter, and pecans. The city offers notable street food including the Asian inspired beef Yaka mein.
Title: Beaujolais (province)
Content:  Beaujolais (Biôjolês) is a historical province and wine-producing region in France. It is located north of Lyon, and covers parts of the departments of Rhône and Saône-et-Loire. The region is known internationally for its long tradition of winemaking, and more recently for the Beaujolais nouveau.
Title: Dong Phuong Oriental Bakery
Content:  City culture", including among those with no direct connection to Vietnam. A New York Times Magazine article cast Dong Phuong among the best banh mi makers in the U.S. and one of the most unusual in the area east of downtown New Orleans on Chef Menteur Highway. A 2010 New York Times article noted that most banh mi in New Orleans are made with bread from Dong Phuong and referred to the experience of having a banh mi at Dong Phuong as "one of the signal pleasures of the American South." Some 16 varieties of the sandwich are offered. The Dong Phuong restaurant is a favorite of writer Poppy Z. Brite, and it is mentioned in his novel "Lost Souls".
Title: Oysters Bienville
Content:  Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, and bread crumbs. The oysters are baked in the shell or can be made in a small casserole dish or au gratin dish. The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans.
Title: Cuisine of New Orleans
Content: Bananas Foster—a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur; often served as a flambé; created in 1951 by Paul Blangé at Brennan's restaurant in New Orleans ; Beignet—a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar. ; Bread pudding—a sweet dessert made from bread, milk, eggs, and sugar, often served warm and topped with whiskey sauce, rum sauce, or caramel sauce ; Doberge cake—a cake with many thin layers, separated with dessert pudding or custard (often half chocolate and half lemon), and with a glazed outer frosting ; Hubig's Pies—a brand of mass-produced glazed turnovers of fried dough with various fruit fillings; the company 
Title: Culture of New Orleans
Content:  New Orleans is world-famous for its food. The indigenous cuisine is distinctive and influential. From centuries of amalgamation of local Creole, haute Creole, Cajun, and New Orleans French cuisines, New Orleans food has developed. Local ingredients combined with French, Spanish, Italian, African, Native American, and a hint of Cuban food traditions combine to produce a truly unique and easily recognizable Louisiana flavor. Unique specialties include beignets, square-shaped fried pastries that could be called "French doughnuts" (served with coffee and chicory, known as café au lait); po' boy and Italian muffuletta sandwiches; Gulf oysters on the half-shell, boiled crawfish, and other seafood; étouffée, jambalaya, gumbo, and other Creole dishes; and the Monday favorite of red beans and rice (Louis Armstrong often signed his letters, "Red beans and ricely yours" ). New Orleans residents enjoy some of the best restaurants in the United States that cater specifically to locals, and visitors are encouraged to try the local establishments recommended by their hosts.
Title: Dong Phuong Oriental Bakery
Content:  Dong Phuong Oriental Bakery (Đông Phương, literally "The Orient") is a Vietnamese retail and wholesale bakery, restaurant, and catering business in New Orleans, Louisiana. It is known for supplying the baguette style bread for many of the city's restaurants that offer banh mi or other sandwiches, and has its own popular banh mi counter. The bakery, along with the nearby Mary Queen of Vietnam Catholic Church, were fixtures of the Vietnamese community in New Orleans even before surviving the devastation of Hurricane Katrina. It is located at 14207 Chef Menteur Highway in the "Little Vietnam" section of Eastern New Orleans. It is attached to a sit-down restaurant of the same name that serves a variety of Vietnamese and Chinese dishes, including phở, bún thịt nướng, bún riêu, and bánh hỏi.
Title: Cuisine of New England
Content:  Southern New Hampshire cuisine is similar to that of the Boston area, featuring fish, shellfish, and local apples. As with Maine and Vermont, French-Canadian dishes are popular, including tourtière, which is traditionally served on Christmas Eve, and poutine. Corn chowder is also common, which is similar to clam chowder but with corn and bacon replacing the clams. Portsmouth is known for its orange cake.
Title: Cuisine of New England
Content:  toppings, such as maple syrup or cretons, could vary in taste. This staple is often eaten with baked beans. Over time however, it simply became a traditional dish. Ployes are an Acadian pancake-type mix of buckwheat flour, wheat flour, baking powder and water, which is extremely popular in the Madawaska region in New Brunswick and Maine. The whoopie pie, which is also a staple in the Philadelphia/Pennsylvania Dutch cuisine, is the official state treat. Maine is the place of origin for the needham, a dessert bar made from chocolate, coconut, and potato. Wax-wrapped salt water taffy is a popular item sold in tourist areas, 
Title: Crêpe bretonne
Content: One based on wheat flour (bleud gwinizh in Breton). The traditional batter is made of eggs, flour, sugar and milk, and is usually eaten sweetened. ; One based on buckwheat flour (bleud ed-du). The traditional batter is made of buckwheat flour, mixed with a maximum of 30% of wheat flour, water and salt (some people add eggs or milk); it is usually eaten salted. For those among the Bretons very much attached much to the traditions of Brittany, the krampouezhenn (plural: krampouezh) can refer either to the salty preparation with buckwheat flour, or the sweet version made from wheat. There are two traditional crepes of Lower Brittany:

Question: Verify the following claims with "True" or "False": The flour used to make Bhajji comes from the New Orleans region of Manche.
Answer: False