What traditional diets are disappearing around you?

There are some bad traditions, such as not allowing women to serve on the table when eating, and asking elders to move chopsticks first, which have also slowly withdrawn from history.

Eating moon cakes on August 15, this tradition is slowly disappearing, and I rarely eat moon cakes, I usually buy and eat them, and I don't like them very much during the festival.

In the past, there were fried beans with soil, but no one had made them for many years.

There is no selling of cold powder, I really haven't eaten it for a long time.

In Heze, Shandong, the kind of mille-feuille cake that used to be brushed with hot sauce on the street seems to be gone now.

I'm from Heze, I've eaten a fried delicacy, I told others that some people don't know, I asked them if they had ever eaten "noodle bubbles"? I don't know what a "noodle bubble" is.

Sugar painting is also a kind of traditional Chinese diet, and now there are very few of them, when I was a child, I saw the old gentleman painting with sugar, and I would unconsciously drool when I watched it from the side.

There is a traditional Chinese eating habit that women are not allowed to eat at the table, and this tradition has disappeared now.

I think it's my mother's flatbread, but now I don't often eat at home, and I eat casually when I get home, and the conditions at home are better, so I bring some meat to the house, and I rarely eat flatbread.

Eating zongzi during the Dragon Boat Festival, the tradition in my heart has become less, and now many people are busy with work, and there is rarely a formal diet when encountering festivals.

Ancient Chinese people were very particular about eating and drinking according to the seasons and climate, and the condiments and side dishes should be divided according to the four seasons and seasons. These are disappearing.

I don't see old-fashioned popcorn anymore, but I used to eat it when I was a child, and when I saw popcorn coming to the village, I immediately went over with the ingredients I needed.

The ancient tradition that women and children should not be served at the table during meals has also disappeared.

Different places have different traditional cuisines, but here are some that are disappearing or disappearing:

1.Northeast "Eight Big Bowls": The traditional cuisine of the Northeast region consists of eight different dishes, including colorful eggs, fried tofu, braised pork, sauerkraut and white meat, fish-flavored shredded pork, broth, pine preserved eggs and green onion prawns.

Chinese. 2.Nan's "Wenchang Chicken": Wenchang Chicken is a traditional delicacy in Hainan Province, which uses local chicken as raw materials and is made after special treatment, with a fresh and tender taste and delicious taste. Due to the high cost and complexity of production, it has gradually been lost.

Sichuan's "Roasted Rabbit": A traditional Sichuan delicacy in which a hare is cooked in a fire-fired manner and grilled until the skin is crispy and the meat is delicious. Due to the difficulty and complexity of rabbit hunting, it is rare to eat authentic roasted rabbits.

Hunan's "Mao's Braised Pork": Mao's Braised Pork is a traditional Hunan delicacy, which uses pork belly as the main raw material and is made by braised pork in a braised way, with a mellow taste and delicious taste. Due to the long cooking time and complex preparation, there are very few restaurants that can make authentic Mao's braised pork.

5.Beijing's "Shabu mutton": Shabu mutton is a traditional delicacy in Beijing, the mutton slices are quickly cooked in boiling water and then dipped in sauce, with a delicious taste and rich flavor. Due to the high cost of mutton and the difficulty of cooking, there are now very few restaurants that offer authentic mutton shabu.

Guizhou's "Mao Xuewang": Mao Xuewang is a traditional hot pot food in Guizhou, using pig blood, pig intestines, beef and other ingredients, adding chili, pepper and other seasonings to cook and eat, the taste is rich and delicious. Due to the high cost and long cooking time, there are very few restaurants that can make authentic Mao Xuewang nowadays.

These are just a few examples, and there are actually everywhere.

Each part of the country has a unique food culture, but some traditional cuisines are gradually disappearing or being lost due to various reasons. Here are some of the delicacies that are on the verge of disappearing and being lost:

1.Sichuan Grass Carp Feast: Grass carp feast is a traditional banquet in Sichuan Province, with grass carp as the main ingredient, paired with a variety of famous dishes in Sichuan cuisine. However, due to the long growth cycle of grass carp and the deterioration of the environment, the number of grass carp gradually decreased, so the grass carp feast gradually disappeared.

2.Shandong Jiaodong Sauce Meat: Jiaodong Sauce Meat is a traditional delicacy in the Jiaodong Peninsula of Shandong, with pork as the main ingredient, marinated and dried, and then stewed with sugar and soybean sauce.

But with changes in lifestyles and changes in food processing techniques, this traditional delicacy is gradually being lost.

3.Guangdong Lao Huo Liang Soup: Guangdong Lao Huo Liang Soup is a traditional delicacy in Guangdong, which is made of pork bones, chicken bones and other raw materials and boiled over a slow fire. But with the popularity of fast food culture and the fast-paced lifestyle, this traditional skill of boiling soup is gradually being lost.

4.Hunan Bullfrog Pot: Bullfrog Pot is a traditional delicacy in Hunan, using bullfrogs, mushrooms, fungus, tofu and other raw materials to make a rich soup. However, due to the declining number of bullfrogs and the high cost of raising bullfrogs, this delicacy is gradually disappearing.

5.Shaanxi Camellia oleifera: Camellia oleifera is a traditional delicacy in Shaanxi, which is eaten with sesame, peanuts, walnuts and other raw materials. However, due to the tedious process of making camellia oleifera and the large amount of raw materials and time required, this delicacy is gradually disappearing.

In general, the disappearance and loss of traditional cuisine is closely related to factors such as environmental changes, lifestyle changes, and advances in food processing technology. To protect and inherit traditional cuisine, it is necessary to start from many aspects such as protecting the ecological environment, inheriting traditional skills, and strengthening publicity.

1. Steamed cake.

It is said that in Chengdu in the last century, no matter what season it is, you can hear the sound of steamed cakes everywhere. Steamed cakes were popular and inexpensive at the time. You can buy one for three or two cents, the taste is glutinous, sweet and crispy, and it is deeply liked by the people.

But because there are too many delicious foods in Chengdu now, and it is troublesome and low profit to make, this kind of snack is rarely seen in Chengdu now.

2. Paper-wrapped fried chicken.

This dish was once a famous dish before the founding of New China. The dish itself is not difficult to make, that is, the whole chicken is wrapped in paper and fried in oil. But now the problem lies in the paper, and the most important thing about "paper-wrapped fried chicken" is the paper.

This kind of paper must be made of spring bamboo shoots as raw materials, and it is made using the most primitive Cailun papermaking method. But the paper has been lost, and the dish has gradually disappeared.

3. Herring bald lungs.

This is the original dish of Shanghai Lao Zhengxing Restaurant. "Bald lung" refers to the liver of herring fish, which is cooked with bamboo shoots, green onions, turmeric, rice wine, soy sauce, and sugar.

In the past, the chef of the restaurant took herring more than ten catties. Now, the raw materials that meet the standards have become rare.

Fourth, shrimp stewed pomelo peel.

This is a famous dish in Guangdong in the past, and the ingredients are mainly shrimp roe and pomelo peel in Sha Tin.

The method is to remove the skin and flesh of the pomelo peel of Sha Tin pomelo, then soak in water for 4 hours and then "boil the water", repeat 3 times, and then simmer in the soup for 8 hours. The soup is made of dace, pork belly, dried shrimp, beef and scallops, etc., in order to enhance the flavor of pomelo peel. Finally, the stewed pomelo peel is topped with the shrimp roe and oyster sauce to make the juice.

Since this dish takes a day or two to complete, you have to make a reservation in advance if you want to eat it, so this dish is only made during festivals, but this dish is also about to be lost.

Fifth, the beef cover is burned.

Only Shijiazhuang has, and now it is rare, this dish was founded in 1927, it is said that the Peking Opera master Ma Lianliang, Mei Lanfang and others, every time they go to Shijiazhuang to eat this dish.

The method is to soak a pot full of old soup filled with beef bones and boil it over a fire. When the fire bubbles are swollen and soft, take out the fire and cut it into pieces with two knives horizontally and vertically, put it in a bowl, add the old soup, and sprinkle in the cooked beef slices and coriander that have been cut in advance as thin as a piece of paper. The key to this snack is the soup stock, which is fragrant and fragrant, and the dough cake is soft on the outside and tender on the inside, which is very delicious.

It's late at night, and I'm hungry when I answer this kind of question, so let's just these five kinds, and I still hope that these dishes won't be lost, because I haven't eaten ...... yet

In fact, there is nothing about these famous dishes, which have been lost, because many people have eaten them, and the most important thing is that some of the deeper dishes in the alleys are too niche and have not been discovered before they have been discovered, and they have been lost, and this kind of dish is the most sad.

1.Glutinous rice cake: Wucha glutinous rice cake is one of the traditional Chinese foods and is usually made from raw materials such as glutinous rice, red dates, peanuts, and rock sugar.

With the rise of modern industrialized food, people gradually turned to buy other more convenient foods such as pastries from stores, and glutinous rice cakes gradually disappeared from people's tables.

However, with the acceleration of urbanization and the expansion of rural population, the natural environment of snails is becoming more and more damaged, and people prefer to buy convenient logistical food, which also makes it more and more difficult to find.

3.Baked Cake: Baked cake is a traditional Chinese pancake that first appeared during the Tang Dynasty.

The production method is simple, but modern people are more inclined to buy convenient fast food or fried dough cakes and other more portable snacks, so the baked cakes have gradually faded out of the daily diet of the people.

4.Bacon: In the past, many people made their own bacon every winter, which is an important ingredient in Chinese dishes and snacks.

With the rise of industrial production, where various types of seasoned meats were available in stores, many families gradually stopped making their own bacon, and this traditional food gradually lost its significance as a family activity.

With the development of society and the improvement of living standards, many traditional food and food preparation methods may gradually be replaced by modern production methods and convenient ingredients. Here are some of the foods that may fade away as the standard of living improves:

1.Firewood rice: Firewood rice is a cooking method that uses the heat generated by the combustion of firewood to cook rice, but modern families often use gas stoves or induction cookers to cook rice, so the method of making firewood rice is gradually forgotten.

2.Glutinous rice cakes: Glutinous rice cakes are a traditional pastry made from glutinous rice, usually mashed with a stone mortar. With the advent of modern production methods and convenient ingredients, the production method of glutinous rice cake has gradually been eliminated.

3.Handmade tofu: Handmade tofu is a traditional tofu making method that requires manpower to grind soybeans into soy milk and then add brine to solidify them. This method is time-consuming and labor-intensive, and modern tofu production lines are gradually replacing hand-made production.

4.Pickles: Pickles are a traditional method of food preservation, and vegetables can be preserved for a long time after pickling. However, with the development of modern refrigeration and preservation technology, people have become more and more dependent on modern storage methods, and the method of making pickles has gradually been forgotten.

5.Sweet potato sugar: Sweet potato sugar is a traditional sugar product made from sweet potatoes that are cooked and then made through a series of manufacturing processes. With the spread of sweeteners such as sugar, the method of making sweet potato sugar has gradually been forgotten.

The disappearance of these traditional foods and cooking techniques reflects the development of society and changes in lifestyles. In the wave of modernization, we should cherish and inherit these traditional cultures, so that future generations can understand and appreciate these precious heritages.

Many traditional foods have gradually disappeared with the development of modernization. Here are some traditional foods that may have been forgotten:

Kaiseki: A traditional Japanese gastronomic practice that uses primarily seasonal and available ingredients from the region.

Smoked Salmon: A traditional North American delicacy in which salmon is smoked in saltwater and at low temperatures to keep it fresh, then slipped and sliced.

Freshly squeezed cream: Before modern industrially produced dairy products became dominant, freshly squeezed cream was one of the main ingredients used to make a variety of desserts and breads.

Deep-fried herring: A traditional German delicacy in which filleted herring is fried in hot oil, usually served with sauerkraut and bread.

Honey ornaments: Thousands of years ago, people would mix honey with sesame oil, fruits, etc., to make various items such as candy, ornaments, and medicines.

These traditional foods have played an important role in the chain throughout history, but they have gradually become obsolete in modern society, and many people have gradually forgotten that they existed.

The improvement of the standard of living usually means the prosperity of the material life, the improvement of the means of production, and the pursuit of exquisite and fashionable things. In the context of such social changes, traditional foods that have truly disappeared or declined with them should have the following characteristics:

1.Those coarse or game-heavy foods, such as coarse grains, wild vegetables, etc., do not meet the needs of the current generation of sail cover to pursue exquisite taste.

2.Handmade food with relatively primitive production process cannot compete with large-scale mechanical production of food, and it is difficult to win the favor of consumers.

3.In some places, snacks with strong colors but not fashionable enough are becoming more and more difficult to attract the interest of modern people and disappear into the long river of history.

4.Although those festival foods are rich in traditional folk culture, people with a fast pace of modern life do not pay much attention to them and are on the verge of disappearing.

Therefore, to be more precise, coarse grains, wild vegetables, handmade foods and some local snacks can be dismantled, which is a traditional food that has gradually disappeared due to the improvement of living standards and social and cultural changes. Because of their primitive or local characteristics, these foods are difficult to adapt to modern life, nor can they meet people's pursuit of novelty and fashionable tastes, so they have experienced a long time in social changes and may eventually retire from the stage of history.