Do you have any tempting snacks or specialties from your hometown?

Saltwater duck is a famous specialty of Nanjing, belongs to Jinling cuisine, is one of the representatives of Jinling cuisine, also known as osmanthus duck, is a Chinese geographical indication product. Because Nanjing has the nickname of "Jinling", it is also called "Jinling Salt Water Duck", which has a long reputation and has a history of more than 2,500 years. Nanjing saltwater duck production has a long history and has accumulated rich production experience.

The white meat of duck skin is tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender. Before and after the Mid-Autumn Festival, the salted duck made in the osmanthus blooming season has the best color and taste, and is called osmanthus duck.

Live beads, live beads are a famous specialty of Nanjing, belong to Jinling snacks, is when the egg is about to hatch into a life but is not fully formed, the egg has a head, wings, feet traces, this kind of chicken and egg egg hatch is called "live beads". "Live beads" are chicken embryos that have been traditionally hatched and developed, and are called "live beads" because their developing blastocysts resemble active pearls in the fluoroscopic state.

Nanjing Yuhua tea belongs to the green tea category, is a specialty of Nanjing, is the late 50s of the 20th century to introduce the creation of tea treasures, has won the silver medal of the China Food Expo, is a classic tea in China, one of China's top ten famous teas. Yuhua tea is famous for its turquoise brown color, elegant aroma and mellow taste. Yuhua tea is washed on the boiling water, the water surface suddenly appears white, the tea is sinked into the water after brewing, the tea color is green, clear, the aroma is quiet, drink a cup, refresh people's hearts, and the aftertaste is sweet.

Of course, it's our spicy soup, we like spicy soup all year round, especially in the morning in winter, a bowl of it, it's just happy to get home, and friends in Sichuan, talking about how we drink spicy soup in the morning, they said they were shocked, and said that we have a heavy taste, you can't wait to eat three hot pots a day, actually say that we have a heavy taste, hahaha.

As a Teochew person or a tourist who has traveled to Teochew, no one must know the Teochew Three Treasures, in the tourist business district of Teochew there are shops selling Teochew Three Treasures, and each merchant has played the name of Teochew specialties to attract business. The three treasures of Chaozhou are old medicine orange, old citron, and yellow skin drum. One of my favorite is the yellow drum.

Nanjing Yunjin is a traditional Chinese silk handicraft, known as "inch brocade and inch gold", its history can be traced back to 417 (the thirteenth year of Yixi of the Eastern Jin Dynasty) in the national capital Jiankang (now Nanjing) to set up a special management of brocade official office - brocade office, has a history of 1,600 years. Nowadays, only Yunjin still maintains the traditional characteristics and unique skills, and has retained the traditional jacquard wood weaving, which is still unable to be replaced by modern machines.

My hometown is in Henan, I won't say which city specifically, let me tell you about the food of Henan, when it comes to Henan, the first thing that comes to mind is definitely Henan braised noodles, Henan braised noodles is one of the top ten noodles, or very delicious, when I used to go to high school, it was a boarding school, I went home once a week, and every time I went home, my father would take me to eat a bowl of braised noodles.

Phoenix tea, also known as phoenix single fir tea, is produced in Fenghuang Mountain, Chaozhou City, Guangdong Province. Phoenix Mountain is the hometown of China's oolong famous tea, located in the north of Chaozhou City, the main peak is 1497 meters above sea level, and it is surrounded by clouds and mist all day long, which is particularly suitable for growing tea. It is especially suitable to drink a cup after a meal to help digestion and purify the stomach.

Don't look at it as a small piece of fermented bean curd cake, the filling inside is very good. It has the smell of southern milk, garlic and wine, and the fragrance is rich, sweet but not greasy. As a dim sum, it is not too delicious with a cup of Teochew's unique gongfu tea.

Our local specialties include: the meaty Shanghai fried buns, the hot fried buns just out of the pan bite down, the thick gravy overflows all at once, although it feels very hot but resolutely does not vomit, this is the stubbornness of foodies. The characteristics of Shanghai fried buns:

The meat is fragrant, the juice is thick, the skin is crispy, the filling is fragrant, and you can eat it gently, and the green onion fragrance and sesame fragrance are strong. Xi'an Meat Sandwich is the soul symbol of Shaanxi cuisine, Xi'an's Meat Sandwich Bun is very similar to the Western Burger from the appearance, has the reputation of the Oriental Burger, although all parts of the country can eat Xi'an Meat Sandwich Bun, but to Xi'an still have to eat the authentic Meat Sandwich Bun This special snack, eat soft and mellow, fat meat is not greasy, lean meat is not firewood, the bun is crispy, a bite down like a shortbread. Pancake steamed bun is one of the most representative local snacks in Tianjin, and some Tianjin locals once said that for the city of Tianjin, pancake fruit can be called a totem.

The pancake fruit looks like a lotus leaf, thin and soft as paper, smells fragrant, tastes delicious and palatable, and the taste is varied, and you will not get tired of eating it for a month. Many friends who have been to Wuhan are generally attracted by Wuhan's hot dry noodles. Nowadays, it seems that hot dry noodles have become a city card of Wuhan, and everyone will try hot dry noodles when they first come to Wuhan, so that they feel that they have not arrived in Wuhan in vain.

The noodles of Wuhan hot dry noodles are slender and strong, yellow in color and oily, and delicious in taste. Hot and sour noodles are Chongqing's characteristic traditional snacks, because of the special taste of spicy and sour, it has also captured the taste buds of many friends, and now you can eat hot and sour noodles all over the country, or feel that Chongqing's is more authentic and delicious, once Chongqing hot and sour noodles were also known as the first powder in the world. Hot and sour noodles are smooth, spicy and fragrant, and when you eat them in one bite, the happiness of the noodles is really self-evident.

Henan Hu spicy soup is a traditional breakfast in Henan, and Hu spicy soup is the standard in breakfast restaurants around Henan. Hu spicy soup is one of the special soup foods in Henan, China, and the most famous is Xiaoyao Town Hu spicy soup. When you arrive in Henan, you must try Henan's Hu spicy soup, with fried buns, fried buns, fried dough sticks, and steamed buns, which are slightly spicy and delicious.

My hometown, Guizhou, is a big food province with many cuisines, among which barbecue is also one of the local specialties. Here are some of Guizhou's signature barbecues:

1.Mutton skewers: Guizhou's mutton skewers are marinated in special seasonings, with a tender and juicy taste and full of aroma, which is very popular with the locals.

Lamb skewers. 2.Dry pot fish head: Dry pot fish head is a traditional delicacy in Guizhou, which is cooked with local fresh fish head and special dry pot ingredients, which is delicious and nutritious.

Dry pot fish head. 3.Tofu Roll: Bean skin roll is one of the traditional snacks in Guizhou, made from local Huang Xihong beans and wheat flour, and accompanied by a variety of vegetables and seasonings, the taste is crispy and fragrant.

Tofu rolls. 4.Chicken offal: Guizhou's chicken offal is made from local chicken offal roasted in Liangzao, which is delicious and melts in your mouth, making it one of the favorite barbecue of locals.

Chicken offal. 5.Sheep scorpion: Sheep scorpion is one of the special delicacies of Guizhou, which is roasted with local mutton and special seasonings, which is delicious and nutritious.

Sheep scorpion. 6.Deep-fried meat skewers: Deep-fried meat skewers are one of the traditional delicacies of Guizhou, grilled with local pork and special seasonings, with a crispy texture and aroma.

Deep-fried meat skewers. The above are some of Guizhou's special barbecues, and there are many other local delicacies, such as sour soup fish, hairy belly hot pot, etc., which are worth trying.

Hello, happy with this question.

My hometown is Chongqing, and friends can think of a famous dish as long as they mention Chongqing specialties: Chongqing hot pot. As a foodie, I will talk about the specialties of Chongqing.

Many friends say that Sichuan food is too spicy, but I don't know that Sichuan people and Chongqing people don't like spicy food!! Therefore, Chongqing has a lot of delicious specialties in addition to hot pot.

1. Chongqing hot pot base.

It is synonymous with spicy and fragrant, and it has another necessary ingredient to eat Chongqing spicy hot pot, that is, butter!!

2. Sausages in Chongqing.

As a native of Chongqing, it has always been my favorite, when I was a child, I looked forward to killing pigs every year for the New Year, and sausages are the flavor of the New Year, which is a feeling of happy reunion. Chongqing sausages are made from pig intestines.

3. Chongqing's tofu.

When I was a child, my mother would make a jar of tofu every spring, the method was basically homemade tofu, eat the bean curd leftovers, cut it into small pieces, cover it thinly, be fermented for about 1 week, spray it with liquor after fermentation, stick it with chili noodles one by one, wrap it in cabbage leaves, put it in the jar, seal it and continue to ferment for about a month, you can eat it. When I was a child, my favorite food was not tofu milk, but the cabbage leaves wrapped in tofu milk, and the cabbage leaves were snatched up as soon as they came up.

4. Chongqing's bacon.

Chongqing bacon is basically the day of killing pigs, after eating the pig rice, it began to directly smear the salt, the whole piece of pork wipe, a piece of pork in 10 15 pounds or so, wipe a piece and put a piece, full of a layer and then a layer, put it to marinate for about 10 days, if you want to be salty and save for a long time, marinate for two more days. After boiling, wash it with boiling water and hang it above the firewood stove, and after it is completely smoked, it can be moved to other dry and ventilated places for storage.

5. Mash mash Chongqing's mash is also a delicious food, simply steam the glutinous rice, mix it with koji, and cover it for three days with it, it is completely good, sweet and sour, a bowl of mash and then beat into a poached egg and a few rice balls, that is the first-class food for receiving distinguished guests.

Other snacks specialty.

For example, Hechuan peach slices, Ciqikou Chen twist, Dengying beef, Jiangjin rice candy, pickled phoenix feet, Baishi Yiban duck, sheep's horn bean curd, strange beans and strange peanuts old Sichuan beef jerky, hot and sour noodles, hibiscus river wild fish, crispy peppers, Qianjiang kidney beans and so on.

1. Fuping has a milk powder factory a long time ago, but it is only a small name, Fuping goat milk powder has expanded its business, established its own breeding base, and its products are sold all over the country.

2. Fuping persimmon, this should be a household name, Fuping's geographical location, climate type makes the Fuping persimmon taste sweet and soft, and is deeply loved by everyone.

3. Liuqu Qiongguo Sugar, Qiongguo Sugar is distilled with millet, barley malt, white sesame seeds, high-quality millet in northern Shaanxi, black sesame seeds, and white sugar, which is crisp and sweet.

I'm Lao Jia, and I'm glad for your question.

Hunan's beautiful mountains and rivers, outstanding people, the mighty Dongting Lake, and the beautiful Xiangjiang River have been tourist attractions since ancient times, and they are also a paradise for foodies.

Hunan people eat spicy.

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!

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, he would still 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 stores, and there are many mobile stalls, but the taste buds of the public security people can't deceive people.

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 talk about what they see and hear, listening to the mother-in-law and aunts' family changing information, blowing the wind, nibbling on pot helmets and eating melons.

It was probably a day I never want to forget.