Eating in a different place and eating in a hometown always feels like that s not the same taste! Wh

The biggest feeling of traveling abroad is: your stomach is the most patriotic! When I went to the United States, I ate all kinds of fast food and Western food, and tried my best to integrate into the life of the local people and feel the local food culture.

But in less than a week, my stomach was dry, and I especially wanted to eat Chinese food, even pickled porridge. I found a few Chinese restaurants in the local area, but I really don't know how to describe the Westernization of Chinese food. Later, I ran to Chinatown alone, found a hot pot self-service place, made my own ingredients, made my own spicy pot, and ate a beautiful meal.

When I returned to China, the first thing I did was to go to a roast duck restaurant to eat and drink, and then go to the street night market with friends to drink draft beer and barbecue skewers. When dining abroad, you have to pretend to be very gentle, and the sense of ritual of eating will make people tired! In China, they like noisy restaurants, and they like to eat and drink without scruples, and shout.

Throw all the ideas of settling abroad out of the clouds! It's better to be a motherland!

When I was in college, the words "Yangzhou fried rice" were openly written in the university cafeteria, and my college classmates would ask such a question after learning that I was from Yangzhou: "Is your Yangzhou fried rice really so unpalatable?" "Driven by curiosity, before graduating from college, I went to eat that "Yangzhou fried rice" Even if it's egg fried rice, why don't you give more eggs, this time through this question, for our Yangzhou fried rice! Yangzhou fried rice is rigorous in the selection of materials, fine in production, exquisite in processing, and pays attention to color matching.

After the frying is completed, the grains are distinct, the grains are loose, the softness and hardness are moderate, the colors are harmonious, the luster is full, the ingredients are diverse, the tenderness is smooth, and the fragrance is glutinous and delicious! It can't be equated with egg fried rice at all.

The Xinjiang restaurants in Beijing are really! The dishes are simply not related to the dishes of Xinjiang! I've been to a few quite large Xinjiang restaurants like "Xi X Restaurant" (not too clear), not to mention how unpalatable the pilaf is, and it is not the same thing as Xinjiang's.

I especially like to eat naan pit meat in southern Xinjiang, there is a restaurant in Beijing that also has it, and I happily waited until the dish was served to see that it was not naan pit meat at all, it was naan boiled meat; I asked them, do you know what naan pit meat is? If you haven't eaten it, it's best to ask first! There is also red willow barbecue, there is a family in the North Third Ring Road, it is really difficult to swallow in the mouth, I asked them what kind of meat this is grilled, do you know what kind of mutton is red willow skewers?

When you are in a foreign land, it is not your heart that misses your hometown the most, but your stomach. Since childhood, the food of your hometown has injected genes that only belong to you. If it's just a short period of play, the novelty of a foreign land hasn't gone away, and everything is fine, but it won't work after a long time.

I feel like if I can't eat from my hometown, it's like I haven't eaten for a day. If you want to say that the most unacceptable hometown restaurant I have seen in a different place is Tianjin steamed buns. When people across the country mention Tianjin's representative food, it must be Tianjin steamed buns, and when they mention Tianjin steamed buns, they must ignore them.

If I see a Tianjin Goubuli bun shop in a different place (although I don't like to eat it). But the one I've seen the most is Tianjin soup dumplings... Whether it is a small county town or a big city, Tianjin soup dumplings are full of streets and alleys.

Please, Tianjin has never been the hometown of soup dumplings Now the pancakes and fruits are beginning to burn the prairie and become popular all over the country, but the most authentic one is always downstairs in your own house.

I have lived in Chengdu for a long time, and I am generally not particularly picky about eating, but after going out for a long time, I still miss Chengdu's authentic numb, spicy, fresh and fragrant taste, but as soon as I enter the local so-called Sichuan restaurant, I know that it is not the same thing as our authentic Sichuan cuisine, especially hemp and spicy, which is the reason why a good chef must choose the place of origin. Otherwise, the same approach must have a completely different taste. Over time, I have developed a habit of following the local customs as much as possible, eating local authentic dishes, and the first thing I do when I return to Chengdu is to eat our Chengdu hot pot and satisfy my cravings!

Personally, I think that eating is to survive, and this is"One day without food, three days hungry and screaming"The origin. People, after their survival is guaranteed, they begin to pay attention to the color, aroma, taste, beauty, artistic and visual enjoyment of the ingredients, coupled with the environment of the food production area and the respect of the people in the place of residence, over time the local food culture and the famous food of various places will be formed. In order to pursue food, people work tirelessly, over mountains and mountains to a certain place, and are willing to pay for farmers in the depths of the dense forest to make local famous food, which is to eat the creation of the entire environment, and there is no lack of intoxication to write a lot of poems praising food.

Only then did he drink the water of the Xiangjiang River and eat Wuchang fish", how many children have been brought to Wuchang by hard work"Great China Restaurant"Taste Wuchang fish, because that's it"A taste of home"。 "Raise a glass to the bright moon and miss your hometown at the bottom"It's hard to taste the taste of hometown outside, which is essentially a lack of homesickness!

I remember last year's trip to Norway, after visiting the Sognefjord, and returning to Bergen in the evening, everyone thought that after eating bread and potatoes for a few days, it would be better to have a Chinese meal to comfort everyone's Chinese stomach! It turns out that several Nordic countries do not have Chinatowns, and Chinese restaurants are scattered in the city. We found one nearby with a TripAdvisor, probably because we were too hungry and ordered food as soon as we sat down.

When it was served, everyone was stunned! Stir-fried broccoli thickens and thickens like flour paste; The seafood mix is filled with a hint of sweetness! It's just that the rice is quite authentic.

Forget it, everyone is hungry, and they will run out of this touching Chinese meal. After the meal, everyone summed it up and unanimously decided to eat bread and potatoes in the future, and don't mention Chinese food before returning to China, please ......

I am a person who is not very good at eating, and I am not very particular about eating, but as a Beijing native of "fontanelle boiling fire" is a soft spot, once in the field to see a sale of fontanelle boiling fire is very happy, thinking that I met a bosom friend, when it was served, I was disappointed, not Beijing l fontanelle boiling fire at all, I was also very helpless, had to laugh at myself, "the fontanelle in the field is like this!" ”

03. Many people should have eaten lard residue, but the lard residue of Rugao is actually very distinctive, and the taste is complete, some salty and some sweet. In the countryside of Rugao, when it comes to killing pigs during the New Year, many people will directly make lard residue at home, and mix it with salt after making lard residue, which has become a childhood snack for many children. Until now, in fact, there are still many people in Rugao who especially like to eat this kind of lard residue, the so-called lard residue, in fact, it is fried in the oil pan with lard fat, and the excess fat is fried out to become this kind of lard residue.

Shanxi old vinegar. Knife-cut surface. Noodles. For example, if you have aged vinegar, people in other provinces feel that it is very sour and difficult to eat, and if you cut noodles with knives, they also feel that they have no characteristics, they are all pasta.

I think the best thing in our hometown is to sip eight shares, which is particularly delicious, especially smooth and delicate, especially with a specially prepared sauce, which is very delicious, but many outsiders don't like to eat it very much, and feel like a caterpillar, it seems that there is no appetite to appreciate our food.

For example, there is stinky tofu. Because the stinky tofu smells very stinky, many people from other places think it is not delicious, but I think it is very good, and it is also a special delicacy in my hometown.

One side of the water and soil raises one side of the people, each place has different characteristics of Mei Sui stool food, but not every place of food can be accepted, because of regional differences, people's eating habits differences, there are some local foods that are difficult to be accepted by outsiders, these 6 kinds of local food are difficult for outsiders to accept, the other 5 kinds are okay, cow dung hot pot I knelt directly.

1. Shandong pancakes in Shandong pancake rolls, green onions are the most classic local food, in the eyes of Shandong people, this is a very homely food, but in the eyes of outsiders, Shandong pancakes are too hard to eat, it is very difficult to eat, and the toughness is too strong, which is very unfriendly to friends with bad teeth. 2. Beijing Bean JuiceAs a traditional delicacy in old Beijing, Beijing bean juice is the favorite of many Beijingers. The bean juice is made by fermenting and boiling the light green and blue soup left after the starch is taken out when the sedan chair is used to grind mung beans to make vermicelli or dough flour.

At that time, Mr. Mei Lanfang had to drink a bowl of bean juice before hanging his throat, but many outsiders couldn't accept the taste of bean juice, and basically wanted to vomit after drinking. 3. As a century-old brand, Tianjin Goubuli Bun has become synonymous with Tianjin cuisine, but many outsiders said that it is difficult to eat after tasting Tianjin Goubuli Bun, and it is not as fragrant as the traditional big meat bun. Fourth, Henan Hu spicy soup Hu spicy soup is a special food in Henan, different from other soups, Hu spicy soup has its own unique taste, full of pepper flavor, for many friends who like to eat a light breakfast, it is really unacceptable to its taste.

Fifth, Yunguichuan Folded Ear Root Folded Ear Root is Houttuynia cordata, just listen to the name to know that its taste is not ordinary, except for the people in Yunnan-Guichuan, few people from other places can accept its taste. 6. Guizhou cow dung hot pot Cow dung hot pot is a Miao and Dong cuisine in the southeast of Guizhou Province and southwest Guangxi, also called Niu Qi hot pot. Cow dung hot pot is made by taking the liquid extracted from the incompletely digested material between the cow's esophagus and the "honeycomb belly", and then mixing some fresh mountain spices for cooking, and the taste is very unique.

The reason why shrimp paste is made now may be the process is generally not smelly, but salty. But the sauce made by our locals with small mullet beans and the sauce made by small fish has a fishy smell when the lid is opened. We like to use the pot to steam, and eat the cake with lettuce and shallots to dip in.

My hometown is in the Northeast, everyone knows that the Northeast cuisine is affordable, the taste is salty, and it is delicious and very delicious, but there is a pig-killing dish called sauerkraut white meat and blood sausage is the favorite of the Northeast people, and the pig-killing dish is the hottest pot stew in the Northeast every winter.

Stinky dried seeds, also known as stinky tofu, are one of the traditional famous foods in Hunan and Hubei. Because of its pungent smell, stinky tofu is regarded as an unpleasant food by outsiders, and even as an unhealthy food. If you want to choose hometown food that locals like to eat, but outsiders don't think it tastes good, I think the hometown of Jiangmen Enping is one of them.

It is said that the local customs, but it is only a temporary adaptation, and it is still very difficult to truly integrate into the local environment, just like the local food we like to eat, but in the eyes of outsiders, it feels not a little attractive, not that the food is not tasteless, but not to the taste of others, all say "the son is not ugly, the dog is not poor." There are a lot of delicacies in my hometown, and when you have breakfast in Puyang, the boss will ask you if you want white spicy soup or red spicy soup! I'm going to ask for a bowl of spicy soup.

Bean juice seems to be the most famous, and most people can't accept authentic Beijing food. Because it is made from fermented beans, I am not used to eating them, and I feel that they have a sour and rancid taste. The feeling of eating habits is really similar to drinks, and a bowl in summer is really greasy and cool.

This kind of good noodles is called oily noodles, which is the favorite of Shaanxi people. But many outsiders feel tired, eat a little slower and paste together, when I go to school, I invite my classmates from other places to eat oily noodles, and then I start to eat absolutely very fragrant, but I can't eat it anymore.

It is a very delicious food in my hometown, and the local people love it very much, but outsiders generally can't accept it.

Mutton steamed buns, meat sandwich buns, dough, tofu brains, pot helmets, Zhenzi noodles, sour soup noodles, seven pictures, etc., we all feel very good, but outsiders are not used to it.

I think my hometown Houttuynia cordata is delicious and has a unique taste, which is very popular in my hometown, but in other places I feel very scared and difficult to eat.

Let me talk about this, my hometown of Dalian, surrounded by mountains and seas. Dalian seafood is well-known throughout the country, so Dalian people can be said to have a true love for seafood. But there are several seafood production methods in Dalian that outsiders can't accept and dare not try, or will frighten them!

Pickled and eaten alive seafood seriesDalian seaside fishermen have a saying: "Eat crabs raw, eat shrimp alive." "It is believed that seafood is delicious and pays attention to "raw and violent", so many Dalian people's tables often appear raw seafood, or raw pickled seafood. There is a special small shrimp in Dalian in spring and autumn, Dalian people call it "Gaba shrimp", and the scientific name is drum shrimp.

This small shrimp is particularly fresh because it is pure wild. But it is small, so it is more difficult to cook and eat or other ways to eat, but Dalian people like its fresh and slippery strength, and they like to pickle Gaba shrimp raw. Basically every old Dalian person will make this dish.

But outsiders, especially from the inland. When I saw the little shrimp that was still slightly kicking my legs, I was sent into my mouth like that, most of them lost their faces, and they spit out when they dared to taste it, which was fishy!

There are a lot of seafood in Dalian that are eaten alive, such as oysters, no matter how for Dalian people, the most delicious is to eat raw. Even if the chef is a chef with high cooking skills, the cooked oysters cooked by Dalian people will "scoff" because they have lost the original and sealike taste of the oysters! The stomach of outsiders generally does not dare and do not want to eat raw oysters.

There are also live sea urchins, the spines on the outside are still wriggling, they have been cut open and swallowed into the stomach by Dalian people, and the sweetness and aftertaste are not something that few outsiders can enjoy.

Fish sauce and shrimp paste series of small fish and shrimp abundant on the seaside of Dalian, many people like to salt it and ferment it, and then make it into fish paste or shrimp paste. Because fish paste and shrimp paste will produce a special smell during the fermentation process. Shrimp paste is the second, fish sauce is the worst.

So after the lid is opened, it is full of "fragrance", and many outsiders can't help but gag when they smell the smell of fish sauce. Don't talk about trying!

Dalian people's shrimp sauce and fish sauce are really "from the heart" love, the good fish sauce into the pot is boiled, and the corn tortillas and green onions are taken out, not to mention the fresh, fragrant and comfortable.

Shrimp paste may be in order to cater to the taste of the public, and now there is rarely a peculiar smell, so it has also become a local product for many guests from other places to bring back to give to relatives and friends. But I feel that the sauce that has lost the original taste of shrimp paste is no longer delicious. The taste of "stinky fish and rotten shrimp" is the taste of shrimp paste and fish sauce.