What kind of food in our hometown is our concern when we are wandering outside

Fish meal, a thick soup made with fish and plenty of chili peppers and oil, the soup has both the umami of fish and the spicy taste of chili peppers. (The children's paper in the north is estimated to be unbearable) poured on the freshly cooked powder, a bowl of noodles in winter, from the mouth to the viscera are warm, plus some capers and sour radish, the whole powder is very rich in taste! The thing next to us is called "Bari", Changsha people are used to calling it "scallion oil baba", we generally soak it in the powder soup and then eat it, and the soaked spicy soup "Bari" has become the best snack with powder!

Hele crab is one of the most prestigious traditional dishes in Hainan, Hele crab is produced in Hele Town, Wanning City, Hainan, and is known for its hard carapace and fat cream. There are a variety of cooking methods for Hele crab, steaming, boiling, stir-frying, and roasting, all of which are distinctive, especially "steaming is better, which not only maintains its original freshness, but also the beauty of the original color and shape."

In the rice noodle shops in Xinjiang, you can always see the big scene in full swing, and if you catch up with the meal, the store will be full, and even there will be a long queue. Diners only want to eat a bowl of fried rice noodles to be physically and mentally satisfied. Speaking of rice noodles, this thing was actually the first to be eaten in Guizhou, but most of them were boiled, and later after it was transmitted to Xinjiang, it was localized, so there was Xinjiang fried rice noodles.

Coriander and Wenchang chicken are standard There is also a small sour orange in the lower left corner, which is planted at home, and it is good to pick it when you want to eat it, and it is very sour but very flavorful when you squeeze a little juice. In Hainan, there is a saying that "no Wenchang chicken can not be a feast". Hainan people eat Wenchang chicken, and the traditional way to eat it is white chop (also called "white cut").

My hometown is Shaoyang, Hunan, and we have a very delicious delicacy in Shaoyang, which is Shaoyang tofu and pig blood balls. But working in the field, wandering in the field, so we are concerned about these kinds of food every day. When you see Shaoyang tofu on the street, you will be very excited and warm when you see four words.

When I went to college in the field and worked in the field, I always missed the fried shredded potatoes made by my mother very much, and I especially liked to eat them, and I had to eat them for many days every time I went home.

The Xiangyang beef noodles in my hometown are made of butter and beef offal, the soup is rich, spicy and fragrant, and the whole street is fragrant. The bottom layer of the noodles is crispy and tender mung bean sprouts, which are refreshing to eat. When it's cold, eat a bowl, it's hot, the top of your head sweats, and your internal organs are ironed immediately.

I'm from Shanxi, 100% braised noodles, every time I go home, I have to eat several times, every time I go to a new city, I will find some braised noodles to eat, but the braised noodles with soup I ate in Shenyang really made me cry. My braised noodles are mainly made with thinner machine noodles with beans and meat, and you can also add some laba garlic to neutralize the texture of the braised noodles.

Winter bamboo shoots and fresh meat siu mai, what I miss the most after leaving Pinghu. The first time I saw glutinous rice in siu mai in Shanghai, I was stunned! The people of Pinghu only put meat + diced bamboo shoots in the siu mai, which tastes similar to xiaolongbao, but the soup is not so hot and not hot.

I like to hold it in my hand, leading the pleats on my head, sucking the soup first, and then taking a bite at a time. It is served with siu mai from Pinghu's rose rice vinegar, and I will also bring a bottle with me.

The fried buns and porridge in my hometown are my worries when I am away from home because they are so delicious.

Donkey meat is roasted, donkey meat is sandwiched into the fire to eat, the fire taste is crispy, the donkey meat is fat but not greasy, and the aftertaste is mellow.

My home is in Huizhou, when I go out, every day when I eat soup powder, I will think of my family's Hengli soup powder, especially the soup base, every time I go to eat, I have to eat two or three bowls.

The people of Hunan angrily replied to rice noodles! It has to be flat powder! Handmade powder also counts. Taste shrimp! Although Ma Xiao is everywhere in the country, the authentic taste of shrimp is only available in Hunan, and the shrimp tails are larger.

The taro dumplings in my hometown can't be eaten at all when I go to school outside, and the first thing I do when I go home is to eat a bowl of taro dumplings.

Which region has different dietary needs? When we are far away, we will miss the food of our hometown, and here, we also like our hand-rolled noodles in Henan. We all know that most Henan people like to eat noodles, and the hand-rolled noodles made by Henan people at home are indeed very chewy, and the taste of noodles outside is different.

First of all, we need to make a dough mix, and when mixing the noodles, it is best to knead them a little more often, so that the noodles will be more chewy. In addition, we also need to add an appropriate amount of warm water to mix the dough, and when the dough is ready, we cover the dough with plastic wrap and simmer for about 20 minutes, and then do not cut it into small pieces. When we feel the thinness we want, we can sprinkle the dough with an appropriate amount of flour and then stack it together to cut it into noodles.

When we make hand-rolled noodles, we must pay attention to mixing noodles with an appropriate amount of warm water. Because adding an appropriate amount of warm water will be better, and the noodles will be more firm, you should also note that you don't need to add some yeast powder when making dough. Otherwise, it will be fluffy, and the noodles will not taste good.

When we make noodles at home, we can choose how to make noodles according to our own tastes, you can choose your favorite spicy noodles, or you can choose tomato and egg noodles, which are very good.

When I was far away, I would often roll noodles in my room and eat them, and this noodle would be like returning to my hometown. Because the method is very simple, and it will be more reassuring to make it yourself, you can also choose to learn it.

The most soulful staple food in the barbecue industry in the northeast of my hometown must be scones, the seemingly ordinary baked flatbread is actually almost no longer out of the three eastern provinces, the skin of the dough is sprinkled with chili peppers, and the appearance is baked with oil to make it golden and crispy, she is no longer a food, it is already a longing and sustenance for her hometown. When I go home for the Chinese New Year, no matter how many days there is a tight holiday, I will ask a few of us who live in the south and have an obsession with scones to eat a few of them.

Cicada chrysalis is one of the delicious things that must be ordered when going to a barbecue restaurant, almost every barbecue restaurant has, the grilled cicada chrysalis sprinkled with ingredients is simply a wine god dish, although this food is not full, but it is very interesting to eat, salty and fresh taste, cicada chrysalis meat is the taste of high-quality protein, if it is fresh live cicada chrysalis, it will burst juice very delicious.

Roasted chicken feet and roasted chicken head are the soul of Heilongjiang barbecue, go to the uncooked shop to ask if it is raw roasted and cooked roasted, cooked chicken feet and chicken head are boneless, in fact, it is more flavorful to be marinated in advance, the taste is better and softer, the raw roasted chicken feet and chicken head are more elastic, and the taste level is richer.

Barbecue has indeed brought us countless joys, his presence in Harbin is not only a kind of food, but also in the quiet of the night to soothe those souls who have nowhere to place, those friendships formed in the barbecue, those grilled direct oil fragrant meat skewers, those in countless late nights to fill our lonely food, is simply my best memory of life.

My hometown delicacy is the braised pork made by my mother! Every time I go home, my mother has to go to the vegetable market to select thin-skinned pork belly with five layers of fat and lean, and then go home and carefully process it into braised pork with tender meat and rich taste after more than a dozen processes. How to roast pork, how to burn the meat to the color, flavor, and flavor, the following will introduce you to the specific method of making braised pork:

First of all, cut the bought pork belly into two to three centimeter square pieces, and then marinate it with salt and cooking wine for ten minutes to remove miscellaneous flavors (this process is very important), and then put cooking wine and ginger slices in a pot under cold water, and blanch the meat. When the pan is boiling, skim off the blood foam and remove the meat and wash it. Step 2: Grease the wok.

Add an appropriate amount of rock sugar. Stir-fry over low heat until the rock sugar turns brown red. Put the blanched pieces of meat in the pan.

Turn on the high heat to make the meat completely colored, then add a bottle of wine to submerge the meat pieces, the insufficient part can add an appropriate amount of warm water, and then add two whole green onions, star anise, a small amount of bay leaves, cinnamon, dark soy sauce, light soy sauce, oyster sauce, cover the pot and bring to a boil over high heat, and then change to low heat to simmer for an hour to an hour and a half. When the meat is rotten, remove the green onions, and then add an appropriate amount of salt and monosodium glutamate. Then reduce the juice over high heat.

Finally, sprinkle some chopped green onions, drizzle some sesame oil, and finally you can put it in a pot and serve it, so that the braised pork is colorful, fragrant and flavorful, and the taste will be more delicious. bar.

Many people are most concerned about their relatives and friends in their hometown, and the rest is the food of their hometown. It's not just the fragrance and familiar taste that makes people salivate, but also those beautiful memories of growing up.

So each place has its own special dishes, and this place is more about the small stove in front of the mother's apron. So in your mind, what is that delicious and irreplaceable special dish? Cheong Fun.

Cheong Fun originated from the Han specialty snacks in Guangdong, and as early as the end of the Qing Dynasty, the sound of selling Cheong Fun was heard on the streets of Guangzhou. At that time, there were two kinds of cheong rolls, salty and sweet, the salty cheong rolls were mainly filled with pork, beef, shrimp, pork liver, etc., while the fillings of sweet cheong rolls were mainly sugar-soaked vegetables and fruits, and then mixed with stir-fried sesame seeds.

Rice rolls, also known as bula steamed rice rolls, are a kind of rice products, also known as bula rice rolls, pulled noodles, rolled noodles, pulled intestines, bundled rice dumplings, different from pig rice rolls (similar to pig intestines). Because of the large sales in the morning market, most stores are in short supply, and people often wait in line to eat, so it is also nicknamed "grabbing powder". When it was produced, it was known for being as white as snow, as thin as paper, shiny oil, smooth and delicious.

In Guangdong, cheong fun is a very common neighborhood delicacy, it is inexpensive, delicious, and suitable for all ages, women and children. From humble restaurants and tea markets to five-star high-end hotels, there are almost all of them. Eight treasure rice.

Babao rice is a traditional famous spot of the Han nationality, and the festival food customs of Laba Festival. It is popular all over the country, especially in the south of the Yangtze River. The recipe is similar everywhere, basically the glutinous rice is steamed, mixed with sugar, oil, osmanthus, poured into the utensils containing red dates, barley, lotus seeds, longan, and other fruit materials, and then poured sugar marinade after steaming.

The taste is sweet, and it is a great treat for festivals and hospitality. Cross-bridge rice noodles.

Cross-bridge rice noodles originated in the Mengzi region. Cross-bridge rice noodle soup is made by boiling big bones, old hens, and Yunnan Xuanwei ham for a long time.

The cross-bridge rice noodles are composed of four parts: first, the soup is covered with a layer of boiling oil; the second is condiments, including oil and spicy seeds, monosodium glutamate, pepper, and salt; The third is the main ingredient, including raw pork loin slices, chicken breast slices, mullet slices, as well as pork loin slices, belly slices, and squid slices that have been matured in five years; The auxiliary materials include pea tips, leeks, as well as coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and soaked tofu skin; The fourth is the staple food, that is, rice noodles that have been slightly scalded with water. Covered with goose fat, the soup is piping hot, but not steaming.

Back to the pot meat. Hui pot meat is a special dish of the Han nationality. It is a traditional dish of cooking pork in Sichuan cuisine, which is called boiled pot meat in Chengdu in western Sichuan, and is called back pot meat in Chongqing in eastern Sichuan. Every household in the Sichuan-Chongqing area can make it.

The characteristics of the meat are: unique taste, red and bright color, fat but not greasy, and fragrant in the mouth.

The so-called back to the pot means to cook again. As a traditional Sichuan dish, Huiguo pork has a very important position in Sichuan cuisine, and Huiguo meat is often used as the preferred dish in Sichuan cuisine examinations. Huiguo meat has always been considered the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, it is inevitable to think of Huiguo meat.

It has a full range of colors and flavors, and the color is pleasing to the eye, making it the best choice for meals.

Yancheng Eight Bowls is one of the most famous delicacies in Yancheng, although there are also Eight Bowls in many places, but because the food culture of each place is different, the practice of Eight Bowls also has its own merits. The eight bowls of Yancheng are very distinctive, it originated from the folk, it is one of the necessary dishes for Yancheng people to entertain distinguished guests, and each dish is very local characteristics.

People who live in Yancheng know the pig's head meat on the job, because their pig's head meat is very famous in Yancheng, and it is very much punished by the people's like, although it tastes rotten but it is not scattered, the meat is fragrant and tender, and the color and fragrance are all complete, so the fame in Yancheng is not small, and many tourists who travel to Yancheng will go to taste it.

Red-headed duck spells hand buns, Dabie Mountain braised rooster, Jinling fish soup knife noodles, tea-flavored pork, Wufu square cake.

To do a good job of the red-headed duck hand-grabbed bun, it is necessary to test the chef's enthusiasm for the ingredients, with Huaiyang cuisine as the leading factor, and he is good at cooking and innovation of Cantonese cuisine, Huizhou cuisine and Hangzhou cuisine. Walking through thousands of mountains and rivers, tasting the world's delicacies, and going through thousands of attempts, you can bring out the most beautiful taste. After carefully cooking for several hours, the aroma of the soup soaks into the duck meat, and the flavor of the duck meat simmers into the soup.

The faint sweetness carries the soul of Huaiyang cuisine, but the beauty of the meat can only be made by unique hands.

Dabie Mountain braised soil rooster, some people measure the world with their feet, and some people feel the world with their hearts. It is said that during the development, the chef traveled all over Anhui, and finally selected the running pheasants with firm meat and tender taste, and each one was carefully selected. The simmering soup is cooked over medium heat, and the mushrooms are fresh and fragrant, and a dish can be fragrant and glamorous when you sit down.

Jinling fish soup knife noodles, the thickness of the soup ** in each bowl is made of a whole crucian carp boiled continuously. When your tongue touches the soup, you can feel the soft and innocent umami. The noodles are hand-cut by the chef, and the noodles are flexible, fragrant and tough.

Tea flavored meat, only one serving of meat is made in four hours. The tea-flavored meat improved from Dongpo meat has a long-lasting fragrance. The fat and thin pieces of meat are wrapped in a specially prepared sauce, and then paired with the roasted monkey kui, crispy is the first touch of the tip of the tongue, and then the crispy shell is broken, revealing the most tender and fragrant pork belly.

Wufu square cake, this dish represents the chef's wish and represents an ideal of peace and happiness for everyone. Wufu square cake, each color has its own unique taste, bean paste, durian, chocolate. Every sweetest delicacy you've come to expect is hidden within.