Hand-grabbed mutton Hand-grabbed mutton is a traditional food loved by Mongolian, Uygur and other ethnic groups in China. It has a history of thousands of years. When eating, you can directly grab the mutton and dip it in the seasoning, not to mention its delicious meat, not greasy or greasy. This special way of eating has attracted many diners to taste it.
Chengdu cold skewers Chengdu cold pot skewers are local traditional snacks in Sichuan, belonging to Sichuan cuisine. It first appeared in the mid-1980s. But it is slightly different. It is made by cutting all kinds of vegetables and meat into irregular shapes, then stringing these vegetables into strings with bamboo sticks, and finally putting them into a pot with special formula for processing and cooking.
Soup mutton is the abbreviation of soup mutton. The main raw materials are mutton, chopped green onion, vermicelli, sugar, garlic and so on. Known as "mutton soup" in ancient times, mutton soup in northwest China, especially in Xi 'an, Shaanxi, tastes delicious and enjoys the reputation of beef and mutton in soup. Well-cooked, rich in flavor, fat but not greasy, rich in nutrition, attractive appetite, endless aftertaste after eating.
Su Shi, a famous poet in the Northern Song Dynasty, wrote a poem, "There is bear wax in the dragon, and Qin cooks mutton soup alone." Because it warms the stomach and fights hunger, it has always been loved by people of all ethnic groups in Xi 'an and northwest China. Foreign guests must taste it first when they come to Shaanxi to satisfy their appetite. Beef and mutton paomo has become the "general representative" of Shaanxi famous food.
Guilin rice noodles Guilin rice noodles is a famous traditional snack with a long history in Guilin, Guangxi. It is famous for its unique flavor. Its workmanship is exquisite. First, the good early indica rice is ground into pulp, bagged, filtered and dried, stuffed into dough, cooked and pressed into round roots or sheets. Round said rice noodles, flaky said cut powder, commonly known as rice noodles.
Its characteristics are white, tender, soft and smooth, and refreshing. It can be eaten in many ways. The production of brine is the most important, and the technology of each family is different. It is made of pig, beef bone, Siraitia grosvenorii and various seasonings, and has a strong taste. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder and shoulder rice powder.
Mapo Tofu Mapo Tofu is one of the representative dishes of Sichuan cuisine. According to legend, during the Tongzhi period of the Qing Dynasty, a family named Liu in the northern suburb of Chengdu was called "Chen Mapo" because of pockmarked faces, and the cooked tofu was created with "Chen Mapo Tofu". Poems of Zhi Zhu in Jincheng written by poets in the late Qing Dynasty have been recorded. The main raw materials are tofu, shallots and douban, which are characterized by "hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively", delicious and memorable.
Most of the silver noodles in Changzhou are Yangchun noodles, or red or white soup heads with noodles in the middle. Eating silver noodles pays attention to the words "noodles, soup, whistle and heat". The so-called choice of ingredients, soup is fine, whistle heat is auxiliary, and no one can be less! A bowl of snow-white silver noodles, yellow egg shreds, green parsley pieces, rich chicken soup inside, with a delicious topping. It is smooth, soft and tough, and it is very delicious. The earliest silver noodles were created by Weixiangzhai noodle restaurant, a century-old shop in Changzhou during the Republic of China. Noodles are as thin as hair and as white as silver, which is quite characteristic of Changzhou.
Lotus root fried lotus root box is the representative of Boshan cuisine. Over the past century, Boshan chefs have created a large number of delicious food varieties with Boshan regional characteristics through long-term continuous practice. Authentic Boshan fried lotus root must have fresh raw materials, complete seasonings and sufficient pickling time, and it will never be settled. Pay attention to the heat when frying lotus roots. This thing can only be understood but not expressed. Don't underestimate this simple frying coupling, the mystery can't be mastered for a while, and even the things made will be very different without some effort.
Zongzi Zongzi, also known as "pepper potato" and "Zongzi", is a traditional festival food of the Han nationality during the Dragon Boat Festival, which is steamed with glutinous rice wrapped in Zongzi leaves. Legend is circulated in memory of Qu Yuan, which is a traditional food with the deepest cultural accumulation in China history and is deeply loved by people. 20 10, 10 In February, two physical zongzi were unearthed from the Song Dynasty tomb in De 'an County, Jiangxi Province. According to research, they are the earliest physical zongzi in the world.
As early as the Spring and Autumn Period, "Guan Brown" appeared, and the rice dumplings with the same origin of medicine and food began to appear in Nanliang period. Until now, every year on the fifth day of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and make zongzi. This custom has also spread to Korea, Japan and Southeast Asian countries.