What is the most classic dish from your hometown?

Steamed pork, a Jiangxi specialty, is fat but not greasy, and it is also a relatively magical dish, because whether it is made into a sweet delicacy or a spicy delicacy, it feels particularly delicious. <>

A bowl of high-quality wonton noodles must have "three stresses": one talk about noodles, it must be silver wire noodles made by Zhusheng; The second talk about wonton is to open fat and lean pork, and to use egg yolk syrup to keep the meat flavor; The three talks about soup are a thick soup made of earth fish and pork bones. A small wonton noodle with a wealth of local elements.

In Shanghai, of course, it's xiaolongbao. This Nanxiang xiaolongbao used to be called Nanxiang big meat steamed buns, and if you want to eat authentic Nanxiang xiaolongbao in Shanghai, you still have to find a good meal. <>

My hometown is Wuhan, Hubei, if you want to say that this is the most classic dish, everyone should have a different opinion, I personally think it is "steamed Wuchang fish". <

Hand grasping mutton is the traditional food of the great northwest, hot, cold, fried can be eaten, the meat is delicious, not greasy, the color and fragrance are complete. <>

There is not only the sweetness of lotus root but also the fragrance of pork ribs, delicious and delicious, rich in nutrition, but also appetizing and bloody, and the pork ribs and lotus root soup is replenished with qi and calcium! <>

If you want to talk about the most classic dish in the Northeast, it must be pot wrapped meat. <>

It is a hot and sour powder, the vermicelli is strong and springy, the taste is spicy and sour, fragrant and appetizing, and has long been loved by Chongqing people, and its characteristics are "numb, spicy, fresh, fragrant, sour and oily but not greasy." <>

Qingyang people love to eat earth heating pot, when it comes to earth heating pot, people must think of the whole family sitting around the table together, lively and laughing. <>

Radish cake is a traditional Chinese pastry, a Han characteristic of the southern Fujian region. <>

Loach noodles are a delicious local dish in Hefei, and every spring is the best time to eat this dish. <>

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".

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!