What is there in your hometown that haunts you?

My hometown is in Heilongjiang, there are a lot of food that makes me dream, barbecue is a major feature of Heilongjiang, crispy on the outside and tender on the inside, just think about it and make your mouth water. There are also roadside grilled cold noodles, which are also sweet and sour.

My home is in the Northeast. The barbecue in my hometown is really famous, and there are also pot wrapped meat and pork skin jelly, which are all missed tastes.

My hometown is Chongqing, an internet celebrity city, and there are many delicious foods, the most haunting of which is hot pot.

The most haunting thing in my hometown is rice tofu, Xiangxi special food, the rice tofu is very tender, the soup is also very refreshing, very delicious, with sour radish.

Beef brisket pho is a must-eat every time you go home, and the rice noodles in your hometown are famous for their thin and chewy skin, and they won't fall apart when cooked. Of course, a good bowl of beef brisket and pho is inseparable from the broth, and the industrious hometown people always get up in the early morning to boil the broth and brisket, which is full of a large pot, and the most important is only seven pieces.

I grew up with my grandmother, and the big Shanghai vegetable and meat wontons are about the same size as the northern dumplings, maybe bigger, but grandma usually doesn't make them that big. Smaller, steamed out, more chewy than boiled skin. Thick peanut butter with vinegar and chili peppers, pinch it with your fingers and dip it one by one, swallowing it one by one, and feeling warm in your heart.

I eat tricky, and my grandmother cooks well. In order to cater to my strange tastes, my grandmother made kelp ravioli, corn ravioli, kimchi ravioli, and sea cabbage ravioli, none of which I didn't dream of.

Grandma was a beautiful lady with no hands in the first half of her life, and she was confined to the kitchen in the second half of her life. The concern I recall may not be the official local dish, but just a Shanghai female ** who has been in love for nearly 80 years. White chopped chicken, the raw material must be killed three yellow chickens, three yellow said that the mouth is yellow, the skin is yellow, and the feet are yellow.

Because of the pursuit of fresh and tender meat, my grandmother usually made it medium-cooked, with a little blood, not that it was not fresh enough to worry about it. This dish is a symbol on my grandmother's table, how delicious is it? In elementary school, I was famous for being able to eat a whole chicken in one meal.

When I was a child, I was just the height of my chin on the table, and after a while, there was a watermark on the table. Eight treasure rice, rice is the focus. I only remember that my mother cooked glutinous rice and then mixed it with lard and sugar, the proportion is unknown.

After this step, I will stay by the mixed glutinous rice and wait for the opportunity to eat it. After the meal is ready, everything is simple, take a bowl, put the preserved nuts at the bottom of the bowl, fill the rice and bean paste, and turn it upside down as shown in the picture. ‍‍

Hainan noodles, after graduating from high school, many friends still miss this taste very much, and every time I go back, I will go to the house on the shore, so nostalgic.

I especially like to eat Qingbu Cool. In Hainan, Qingbuliang is very popular, cheap and big bowl. When I walk down the street at night, I always see a lot of people selling shining. There is dad tea in the morning, and there is refreshing and cool in the evening! ‍‍

I want to go home and eat Wuhan's bean skin! I love tofu skin the most in Wuhan breakfast! My love for tofu skin is irreplaceable by hot and dry noodles!

It was the mid-seventies, there was a non-staple food mall opposite the Kunming Department Store, and it was often a kind of palm-sized croissant, but it was not the croissant that everyone saw in the pastry shop now, its taste was salty, and the name was easy to remember - salty bread.

This bread has a slightly crispy crust and is very bubby and salty, making it very appetizing to eat.

With the development of the times, it gradually disappeared, and even though some confectionery shops still make savory bread, the feeling of salty bread at that time is incomparable to that of these breads now.

The hot dry noodles of Honghu Lake have the taste of Hunan and Hubei.

In the past, during the Chinese New Year, the old lady gave stewed carp.

Once upon a time, Wanda had a restaurant that sold lemons for a boil.

When I was in elementary school, the oil cakes sold at the school gate were crispy and soft, with vermicelli filling inside. It's very fragrant, and every morning my mother gives two cents to buy a piece, which is called a satisfaction! I can't go back to my childhood.

It should be more than 30 years ago, when I was in elementary school, I had a sports meeting, and a small store next to the school sold a kind of small dried fish, which was a dime a pack, and there were three or four very small dried fish in it, sweet and salty, and I felt so delicious at that time. It's a pity that after the end of the games, I didn't have to buy it, and then I have been looking for the same type of dried fish and have never found the rock rule, and now I still miss the taste.

Yes, my uncle's house is also a bowl of Changsha rice noodles on the street in front of my grandmother's house, the rice noodles are boiled from meat and bone broth, there is no meat, but the broth really infects the bones and closes the jujube hole. It's a pity that there was a big demolition in that area, the store moved, and my grandmother and uncle were gone, which became a memory of my youth.

A small cold cake at the entrance of Guilin Smile Hall.

Coordinates Hubei. Classic regional specialties are always named after the location. For example, Qianjiang crayfish in Hubei, hairy crab in Honghu, hot dry noodles in Wuhan, etc., there are many delicacies that may only be known and inherited by locals.

Just as: public security pot helmet.

I became a carb lover and had nothing to do with the public security pot helmet.

When I was a child, I lived in my grandmother's house, and there were often masters pushing mobile pot helmet stalls in various villages to sell, as soon as I heard the sound, I rushed out of the commissary, and I still remember the kind of ardent anticipation and the joy of eating. When I grew up, there were also masters who rode tricycles and dragged pots and helmets to shout loudspeakers in various villages, and every time I went to the information center (commissary) at the entrance of the village, Zao Shen would make a lot of money.

It may not be the same as before, but the diners are always there.

The public security pot helmet is baked in the hearth. The dough wraps the meat filling, the most common is pork, beef, and plum vegetables, spread into a hand-sized cake and sprinkle with sesame seeds, and then slowly stretch and lengthen, and then stick it on the hearth wall for a few minutes, the master leisurely chats with the diners, and the pot helmet is almost ready.

Freshly baked pot helmets are the most delicious.

The middle part of the pot helmet is grilled so crispy that it is even soaked in the juice to make it transparent, and you can faintly glimpse the meat filling inside. The salty aroma of the filling is completely baked into the dough, and the bite is charred and crispy, but the dough is not too strong.

The dough at both ends of the pot helmet is relatively thick, but when the dough is rolled, a large amount of meat filling gathers here, and the oozing oily juice is simply a treasure zone that is gnawed until the end.

The pot helmet is folded upside down into a paper bag, with both ends facing down, and is often the final swan song of this delicacy, especially satisfying to wrap in one bite.

Now public security pot helmets can be found in the streets and alleys of Jingzhou, and there are also farther away. Some of them opened their doors to show brands, and some of them moved pot and helmet stalls to walk the streets and alleys. There are not necessarily authentic storefronts, and there are a lot of mobile stalls that step on thunder, but the taste buds of the public security people can't deceive people, whether it is that texture and that taste, you can know it when you taste it.

Compared with it, what I like more is the leisurely gathering at the entrance of the village to gnaw pot helmets when I was a child, watching my uncles and uncles see and hear from the south and north of the town, listening to the mother-in-law and aunts changing information at home, blowing the wind, nibbling on the pot helmet and eating melons.

It was probably a day I never want to forget.