What s your favorite food?

The first dish is drunken chicken, with raw drunken chicken, is the best work in Fujian cuisine with chicken as the main ingredient, with raw lees, Moutai liquor to make its finished product looks good-looking, the inner color is white and winey, and the chicken is fragrant.

The second dish is red leed fish, red leed fish is a Fujian dish with full color and flavor, cucumber fish marinated with red lees, the fish meat is red, and the red lees itself has a salty taste, and the amount of salt can be reduced accordingly when cooking, or eaten by steaming or boiling.

The third dish is the red leed bamboo shoot slices, put oil in the hot pot, put in the garlic slices and red grains and fry them over low heat until fragrant, add the bamboo shoot slices and continue to stir-fry for a while, add a little white wine, sugar, salt and a little water to boil and turn to medium-low heat to simmer and collect the juice, pour a few drops of sesame oil, the boiled bamboo shoots are very crisp and tender, too delicious.

The fourth dish is the red sheep, the red sheep is the most common Fujian vegetable sheep flavor, for the old Gutian people, there must be a pot of red sheep for the New Year, in the wax month, buy a piece of good lamb belly and red sheep boiled in a pot of red sheep, with a pot of home-brewed red rice wine, so that there is the warmth of the year.

The fifth course is fried sausages with red lees, both large and small intestines can be fried, and they are all delicious, and many Fujian restaurants will also do it, the sausage meat is tender and smooth, and it is really refreshing and delicious to cook it together with the red lees.

My favorite food is dumplings, although it is very ordinary, but it is a traditional food, I still like it. I also like to eat hot pot, although eating too much is not good for the body, but it is okay to eat occasionally.

My favorite is scrambled eggs with tomatoes, sweet and sour, and no girl can refuse the combination of tomato and egg! Everybody loves it.

Malatang. It can be said that Malatang is also a simplified version of hot pot, and now we can eat a lot of types of Malatang, whether it is wearing the ingredients on a bamboo skewer or directly in the frame to choose, it is particularly delicious to eat.

When it comes to food, everyone will like it, and my favorite dishes are Mao's braised pork and plum cabbage button pork, which are very delicious.

Speaking of my favorite food, there are many of them, such as lion's head, sweet and sour fish, beef soup, steamed crab, but my favorite is sweet and sour tenderloin, which tastes delicious!

Personally, I prefer to eat cake.

Wow now the thief wants to eat dessert, just the sweet cream in it, the fragrant bread.

There are many foods that I like to eat, but I either say that I only like the most.

Beijing: Braised and burned.

Many people think that Beijing food is too "heavy". Bean juice, fried enema, ......Those who love him can't stop, and those who hate him can't avoid it, and boiling and burning can be called one of the representatives. It originated from Nanheng Street in the south of Beijing, and boiled pig intestines and pig lungs together with fire-fired and stewed pigs, supplemented with marinade, garlic juice, soy tofu juice, coriander and other accessories, so that the fire burned thoroughly but not sticky, and the meat was rotten but not bad.

Other rural delicacies: Demolition Demolition Scattered Belly, Old Beijing Fried Sauce Noodles.

Tianjin: Old explosion three

Lao Bang San, the name sounds like a kind of heroic rivers and lakes at the bottom of the nine rivers, but it tastes very delicious. The main ingredients include pork tenderloin, pork liver and pork kidney, the authentic old explosive three generally do not add auxiliary materials, now pay attention to nutritional balance, sometimes add a little onion, green and red pepper and other side dishes.

Other rural delicacies: small fish boiled with dumplings, and buns with dogs.

Shanghai: Crab shell yellow

The delicacy and tolerance of Shanghainese people are completely reflected in this crab shell yellow. It is made of puff pastry and leavened dough, which is made into a flat round cake, and the cake surface is glued with a layer of sesame seeds, which is pasted on the furnace wall and baked. The fillings are salty and sweet, the salty ones are scallion oil, fresh meat, crab roe, shrimp, etc., and the sweet ones are sugar, roses, bean paste, jujube paste, etc.

Because the cake resembles a crab shell, and the color is as dark red as the back of a crab shell after cooking, it is called"Crab shell yellow"。

Other rustic delicacies: eel paste with oil and fried steamed buns with chicken.

Chongqing: Chongqing hot pot

There's nothing that can't be solved with one hot pot, and if there is, then two. "Chongqing hot pot used to be an extensive dining method for shipwrights and shipwrights on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties, and now it has long become an indispensable delicacy for national late-night food. Beef hairy tripe, pig yellow throat, duck intestines, ox blood and so on are scalded in the tumbling red oil, and the taste is straight to the heart.

Other Lushi village delicacies: Chongqing noodles, Chongqing spicy chicken, hot and sour noodles.

Desserts, such as puffs.

1.After blanching 500 grams of small ribs, cook for 30 minutes, the broth can be boiled noodles and need to be kept.

Sweet and sour pork ribs. 2.Marinate for 20 minutes with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar (not white vinegar).

3.Take out, wash and control the water for later use, fry until golden, don't put too much oil, you can save fuel, as long as you turn over and be diligent.

4.Put the water in the pot for the pork ribs and marinate the pork ribs (boldly put sugar, three tablespoons, don't be afraid of more). Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt to taste.

5.Simmer on low heat for 10 minutes, and add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.

6.Sprinkle green onion and sesame seeds and a little MSG out of the pot.

There are a few delicacies that I will remember once I eat for a lifetime:

1.Chafing dish. Hot pot has the characteristics of novel cooking methods, rich ingredients, and delicate taste, which makes people unforgettable. Especially the spicy hot pot from Sichuan and Chongqing, the combination of numb, spicy, sour and fragrant makes people have an endless aftertaste.

2.Roast pigeon. The meat of the pigeon is delicate, and the aroma of roasting makes people mouth-watering. Roasted pigeon is crispy on the outside and tender on the inside, full of juicy, and every bite is unforgettable.

3.Hong Kong Fish Balls. Hong Kong's deep-fried fish balls are fluffy in shape, chewy on the inside, crispy on the outside, and delightful when dipped in mustard sauce.

4.Hangzhou West Lake Longjing shrimp. Longjing shrimp is full of color and fragrance, the shrimp is fresh and refreshing, wrapped in glutinous rice flour, crispy on the outside and tender on the inside, and the sesame seeds are crispy. The unique flavor of Hangzhou is unforgettable.

5.Sushi. Fresh sashimi, with the skillful hands of the sushi chef, each exquisite and delicate sushi makes people have an appetite when they see it. The perfect combination of sashimi and soy sauce makes for the delicious taste of hand-sailing or raw water that will never be forgotten.

6.Thai Tom Yum Soup. Tom Yum soup is one of the most popular street snacks in Thailand, and the rich flavor of coconut milk and various spices, combined with the contrast between the temperature of the pancake and the soup, makes this seemingly ordinary snack unforgettable.

These delicacies are either fresh in their cooking, natural and fresh ingredients, or unique and rich in flavor, all of which make me feel like I will eat them once and remember them for a lifetime. It will surely be unforgettable for many food lovers.

As a food expert, I have traveled to many cities to taste the specialties of various parts of China, and one of the most memorable experiences was to go to Xi'an for mutton steamed buns.

As a famous historical and cultural city in China, Xi'an is also one of the important birthplaces of Chinese cuisine. Mutton steamed bun is a traditional delicacy in Xi'an, famous for its fragrant aroma, delicious meat and rich soup. As a food expert, I've always been fascinated by this dish, so I decided to go to Xi'an to try it myself.

In Xi'an, I first went to a well-known local mutton steamed bun restaurant to taste it. I was very satisfied with the rich soup, tender mutton, and loose steamed buns. During the tasting process, I found that the preparation of this dish is very unique, first the lamb is cooked, then the cooked lamb is cut into thin slices, and the steamed bun mixed with eggs, flour, etc. is blanched in the soup, and finally the appropriate amount of chopped green onions, chili oil and other seasonings are added to make a bowl of fragrant mutton steamed buns.

After that, I also went to other mutton steamed bun restaurants to try and found that the taste of each shop was different, which also made me deeply feel the important position of mutton steamed buns in Xi'an.

In addition to mutton steamed buns, there are many other delicacies in Xi'an, such as meat steamed buns, cold skin, foamed black tea, etc., which are very distinctive and make me feast. Pork bun is a dish of grilled meat and stir-fried meat that is eaten in a steamed bun, and the steamed bun is crispy on the outside and soft on the inside, and it is delicious with the flavor of grilled meat and stir-fried meat. Liangpi is to add flour and water to stir into a paste, after steaming, cut into strips, with a variety of seasonings and condiments to eat, the taste is refreshing and delicious, is a good product to cool off in summer.

Foamed black tea is a kind of drink made by stirring black tea with sugar, milk, etc. or clear keys, with a rich and rich taste, and is a special drink that Xi'an people like.

In Xi'an, I not only tasted a variety of foods, but also learned about the cultural history and production methods behind these foods. I went to the Shaanxi History Museum and Huaqing Pond in Xi'an to learn about the history, culture and folk customs of Shaanxi, and also learned how to make mutton steamed buns and their historical origins. These experiences have given me a deeper understanding of the charm of Xi'an cuisine, as well as a deeper understanding of the diversity and richness of cuisine across China.

In general, I believe that the richness and diversity of Chinese cuisine is a major feature of Chinese culture, and Xi'an, as one of the important birthplaces of Chinese cuisine, has a rich and colorful food culture and history. Tasting mutton steamed buns was my main purpose in Xi'an, but in this city, I also found many other cuisines and cultural charms, which made me deeply feel the unique charm and colorful cultural connotations of Chinese cuisine.

Food, for me, is not only a pastime for happy times, but also a good medicine for sad times, when I see the tight food placed in front of me, the current self is the most relaxed state, and let yourself see more beautiful things faster, don't be unhappy for a while and spoil the good mood of enjoying food. Let me eat once with a delicacy that I will remember for a lifetime.

The first delicacy, white chopped chicken.

When I was a child, the white chopped chicken I bought at the deli here was the kind of salted chicken, the chicken was relatively old and difficult to chew; Tuzhen Hongran once ate a "white chopped chicken" at a relative's house, the bones of the chicken will have a trace of blood, when I enter, I feel that the chicken is tender but not firewood, there is a feeling of melting in the mouth, the first time I feel that the original chicken can be so delicious, just remember the taste, until now I still like to eat this delicacy.

The second delicacy is fried steaks.

Fried chops, I don't need to introduce more. As a Shanghainese, there is no doubt about my love for fried steaks. Fried chops are a technical job, I have eaten many fried chops, each store will still have a difference, my favorite fried chops sprinkled with pepper and salt to eat, greasy and flavorful Remember, fried food can not be eaten too much.

The third delicacy, the unique taste of snail noodles, has left a lifetime memory for me.

Everyone knows that snail noodles are delicious, but for the first time I tasted it, my impression of this food changed dramatically. At first, I thought that the taste of snail noodles was good, but I was not very interested in it, and I even found the taste a little unacceptable. But after eating it, I immediately liked the food and left a deep impression on myself.

The fourth delicacy, the unique fragrant and delicious ant key of hot pot, makes me leave a good memory for the first time I eat it.

When I ate hot pot for the first time, I felt very novel about this way of eating food in the pot, but when I really tasted the taste of hot pot, the freshness was replaced by a delicious feeling, and I completely liked eating hot pot from then on.

I feel that the food I remember when I was a child was roasted sweet potatoes and roasted corn.

The first, roasted corn brushed with a layer of sauce and a layer of hot sauce, roasted several times, is still particularly tempting when I think about it now The fruit corn I use is easy to bake in the home oven. Related instructions: Electric ovens are usually divided into three automatic types (timing, temperature regulation, and power regulation), temperature control timing type and ordinary simple type. For the average family, it is enough to choose the temperature control timer type, because this type has more complete functions and is more cost-effective.

The second, roasted sweet potatoRoasted sweet potato, also known as roasted sweet potato, is a delicious food baked with sweet potato. Sweet and delicious. It can often be heard on the streets with many pedestrians in Tohoku towns"Sweet potatoes are hot"The shouting of the voice.

In order to roast sweet potatoes, it is important to choose a good variety and a baking tray at the same time.

If you like baking food and often need to use different baking and cooking methods, you can choose a high-grade three-control automatic type, which has all kinds of baking functions, but it is more expensive. And for the ruined family who just bakes food by chance, the ordinary simple type is an "entry-level" product. It should be noted that although this type of product is cheaper, because the temperature and time are manually controlled, users need to carefully grasp the heat of baking to avoid food "pinching" or over-baking, which affects the deliciousness.