What is your hometown cuisine, and what is your favorite hometown cuisine?

My hometown is in Xinjiang, and there are a lot of delicacies, so let's introduce the following kinds:

1. Naan: The most asked is similar to the steamed buns in the mainland but more durable, keeping them dry for 2 or 3 months without problems, and soaking them in water (soup) to eat softly. Xinjiang calls this "naan" instead of "naan cake", and the black spots on it are burnt green onions, and there are also black sesame seeds.

In addition to dipping broth, vegetables, sauces, etc., this product is particularly delicious when dipped in honey, so you can try it if you have the chance.

2. Baked buns: The most mainstream is mutton + onion + salt + pepper as the filling, there are really only these acres, so it is very fresh and fragrant.

3. Pilaf: Now few people will eat with their hands, note that in addition to carrots, there are also yellow radishes unique to Xinjiang, if I am wrong, please point out. Lamb is the most mainstream, in addition to this, there are beef, pigeon, chicken. There will also be a version with raisins.

4. Ramen: Northern Xinjiang people like to say that the noodles are boiled vegetables (fresh vegetables + beef or mutton fried in each sensitive skin) mixed with hand-drawn noodles. There is no set pairing for risotto, so ramen can be said to have the most varied tastes.

5. Thin-skinned buns: dead dough skin, two main streams of fillings, one is almost the same as roasted buns of lamb + onion + salt + pepper, the other pumpkin + mutton fat + salt + pepper, the latter is also called pumpkin buns.

6. Shantou beef hot pot generally has no fancy way to eat, that is, the simplest beef bone clear soup pot bottom, cut meat outside the door and shabu inside, only in this way can you eat the original taste of beef. Of course, each diner has three small plates of condiments in front of them – sand tea sauce, chili sauce and puning bean sauce, which are adjusted by the guests according to their tastes. Therefore, it is often said that Chaoshan cuisine is "big and light".

Meat cake, Macheng meat cake.

Macheng meat cake, Chu cuisine, is the traditional famous dish of Macheng City, Hubei Province, Macheng famous banquet "meat cake seat", one of the ten dishes to meat cake as the first. The specific practice of Macheng meat cake is to remove the skin of fresh fish, and the pork (pork belly is preferred) is also deboned and peeled, all chopped into meat pulp, made into paste, and then sweet potato powder, water, and salt are put into the basin in proportion to stir with the meat pulp, and then add ginger, green onion and other condiments to make a round or square, put it in a steamer, steam it for 30 minutes, cut it into rectangular strips after being out of the cage, put it on a plate, can be cooked, can also be refrigerated, its taste is delicious and delicious. It's especially good to go to the hot pot.

Now that life has improved, there are hometown dishes that I like to eat, and there are differences in age, and the dishes I like to eat are the old pickles stewed by my mother when I was a child.

Bacon fried chili. Stir-fry dried pond shrimp and dried loaches. Authentic Changle sweet potato vermicelli ton bighead carp head, the above hometown dishes are sent to rice according to wine, spicy and spicy, and you will not get tired of eating for a long time.

I like my mother's sauerkraut soup the most, and sauerkraut stuffed dumplings, I can eat ten, other stuffed dumplings, I can only eat 5, my mother saw that I love to eat sauerkraut stuffed dumplings, so I made more and took it to school to ask my classmates to taste it, this is my favorite food when I was in the Northeast, and there are pickle gnocchi brought to school to eat on my mother's pickle gnocchi!

Stir-fry fat sausages with kang powder.

Boiled vegetables with Chinese cabbage, pork, and vermicelli as the main ingredients.

Braised duck with sour bamboo shoots! One of the most popular specialties in my hometown, the material is the local free-range duck, mainly with mountain spring water through a long time to soak into sour and sweet winter bamboo shoots, add spicy and sweet local peppers, supplemented by star anise, cinnamon, pepper and other condiments, first fry and then stew, out of the pot spicy overflowing, appetite is open, is an indispensable dish when relatives and friends gather for dinner.

Sweet sake lees. It has a different flavor, I guess most people haven't tasted it! The smell makes your mouth water when you mention it, and it's very mellow.

How? First use glutinous rice to make sweet sake lees, add a little ginger shredded red pepper sauce and salt and mix well in the jar, and then simmer the small fish in oil, cut the big fish into strips and stew dry, directly mix into the sweet sake lees jar and seal it without entering the air. Take as much as you need to eat it, cook it in a pot and add a little celery.

Bamboo shoots and balls. Fresh and tender bamboo shoots are chopped, chili noodles, and leaves are chopped, a small amount of salt and vegetable oil (boiled and cooled over fire) is mixed and rammed into a puree, and then made into balls and roasted, steamed and eaten at any time, and served with wine and rice.

My favorite thing to eat is cod stew with tofu and beer cod soup with rice. There is also a large intestine stewed tofu and beer, which are my favorites.

1.Braised fish.

I don't know what the serious braised fish method is, but I know that I have eaten all the fish called braised fish, none of the delicious things my mother made, in fact, I carefully observed the dishes and ingredients that my mother put when making fish, to be honest, I didn't feel particularly difficult, but it was not delicious, to ask why, I don't know, maybe the order and heat are not very well mastered, some things are put less, some things are put more, I am talking about the material, but there is a little memory, The last step is to add minced garlic, and the feeling of cooking is not too good, delicious.

2.Dumplings. My mother makes dumplings but is very set, I have eaten my mother's dumplings will want to eat the next time, there is this kind of magic base force, it is delicious, once had the idea of letting my mother open a dumpling shop, but in the end because of what I didn't do and forgot, contact Bo Sell to get my favorite steamed dumplings, steamed dumplings I feel better than boiled dumplings, the family may be because the taste will penetrate into the skin, and the dumpling skin will be more chewy, take a bite of the beef dumplings with oil, it's wonderful.

3.Pig blood. Steamed pig blood is a must, when I was a child, there will be pig blood in the house every New Year, almost a small pot, in addition to giving away people will generally leave some steamed to eat, like steamed chicken cake, although the taste is not as smooth as chicken cake, but the taste of thick and fine feeling is perfect, with green onion and pepper powder, a thin layer on it, how a delicious person, people who can like to eat blood sausage will definitely like it, even great love.

My hometown is very beautiful, not only picturesque, but also with many delicious specialties. Below, I would like to introduce some of the delicacies of my hometown, so I hope you can also come and experience them for yourself.

First, the old fritters.

Old fritters are a specialty of my hometown, it is made from fermented flour and fried in oil until crispy and delicious. It is best to eat old fritters in the morning, with a bowl of porridge, so that you can better feel its mellow and tasteful.

Two volumes, sesame sauce cold skin.

Sesame sauce and cold skin is another specialty of my hometown. This dish is made with ingredients such as cold skin, sesame sauce, and chopped green onions, and has a refreshing taste. The cold skin of sesame sauce is best eaten in the morning, and the taste of the cold skin is matched with the fragrant core sesame sauce, which makes people full of relish.

3. Duck paste.

Duck paste is a very traditional dish with a different shape. This dish consists mainly of boiled duck meat and rice cereal, which is not only delicious but also able to relieve the chill of cold weather. If you come to my hometown for the cold weather of the winter, this dish will be a very good choice.

Fourth, steamed pork with lettuce powder.

Steamed pork with Ulva is a distinctive Cantonese dish in my hometown. It is made with Ulva spinach, steamed pork, and various other spices. Each serving of Ulva tamales has a unique taste and texture that is very appealing.

In short, the food in my hometown not only has a unique taste, but also has a strong hometown feeling and historical and cultural heritage. If you're looking for fresh, delicious food, be sure to come to my hometown and enjoy a culinary journey!