Different geographical environments and cultural backgrounds in different places lead to different tastes.
Speaking of Nanyang's special snacks, we have to mention the following dishes, which are often eaten by Nanyang locals, such as: at the west end of Hongmiao Road? Donglaishun? Tanghe bean jelly and preserved fish-flavored eggplant in the hotel. Xinyang cuisine, in a narrow sense, is a local cuisine, or a genre of Jianghuai cuisine. Its basic definition is Xinyang cuisine in the geographical sense. Macroscopically speaking, she is a three-dimensional and comprehensive concept, including Xinyang cuisine in material level, Xinyang cuisine in cultural level and Xinyang cuisine in technical level. The main raw materials of Xinyang cuisine are: delicacies, aquatic products, wild vegetables, traditional processed ingredients and livestock and poultry. The taste is fresh and peaceful, with moderate salty and sweet depth. Xinyang cuisine is mainly salty, fragrant, slightly spicy and mellow, with slightly heavy color and smooth taste.
Compared with Sichuan cuisine, Xinyang cuisine is slightly spicy and seemingly spicy; Compared with the pickled flavor of Hunan cuisine, Xinyang cuisine is salty and does not contain smoky flavor; Compared with hubei cuisine, the consumption of pepper is lighter than that of hubei cuisine. Compared with Henan cuisine, it tastes spicy. In terms of cooking technology, the folk cooking methods of Xinyang cuisine are mainly frying and stewing, followed by stewing, and steaming, frying, frying and marinating. Raw materials are often stored by pickling, waxing and air drying.
Xinyang cuisine is mainly salty, rotten, fragrant, slightly spicy, mellow, rich in flavor, slightly heavy in color and slippery. Compared with Sichuan cuisine, it is slightly spicy but not hemp, and looks spicy. Compared with Hunan cuisine, it is salty but not smoked, fragrant but not greasy. Compared with hubei cuisine, the amount of pepper is lighter, and compared with hubei cuisine, the taste is slightly salty and spicy. This is probably related to Xinyang people's habit of drinking tea after meals. Drinking tea after a meal can adjust the taste in time and refresh the mind, which can be regarded as an obvious example of the complementarity of tea and vegetables.
There are also some specialties in Xinyang cuisine, such as dry-roasted small yellow croaker, fried shrimps with leeks, fried bean curd with green vegetables, fried celery with thousands, stewed meat in casserole, bean curd residue, stinky tofu, bacon and braised pork. , all have different tastes. Xinyang cuisine is especially good at cooking seafood. Among the 58 dishes selected, more than 30 dishes are related to seafood.
China has created countless delicacies for 5,000 years. As a Chinese son and daughter, I feel honored! In advance, I wish the friends in the headlines a smooth work in the new year and all their wishes come true!