What are some of the traditional delicacies of your hometown that you will never forget?

The original name of the pot bun meat was "pot burst meat", but the Russian pronunciation of the word "burst" is "bao", and over time, "pot burst meat" evolved into "pot wrapped meat".

It is rumored that in the last years of the Qing Dynasty, Harbin was mostly Russian. Zheng Xingwen, the founder of Old Chef, has made a lot of attempts to present Chinese food to his Russian friends.

Because Russians love to eat meat, the old gentleman has made improvements to the dish of "burnt pork strips": on the basis of the original meat slice production, sweet and sour is added, changed to sweet and sour taste, and auxiliary materials such as coriander, onions, ginger and garlic are added, reflecting the integration of Chinese and Russian food and cultural elements. Later, Zheng Xingwen changed the original ingredients to seasonal fruits on the basis of his existing experience, which was liked by many foreign friends.

Initially, pot wrapped meat was a forbidden dish and did not spread among the people, but later there was a chance to circulate, Harbin became its birthplace, and then spread throughout the three eastern provinces. However, there are still some differences in the taste of pot-wrapped meat in the three northeastern provinces, among which the Liaoning people have improved it the most: in the last step of production, tomato sauce or tomato sauce is used, which looks very similar to Harbin's "cherry meat", and there are still some differences from "old-fashioned pot-wrapped meat".

The emergence of this traditional delicacy not only reflects the profound historical and cultural connotation of traditional Chinese cuisine, but also reflects the integration of Chinese and Western food cultures, and is also the recognition of the wide spread of Chinese and Western cultures, and is an important food link to tell Chinese stories and spread Chinese voices.

A home-cooked way to wrap meat in a pot.

When making pot-wrapped meat, you need to prepare 500 grams of tenderloin, one green bell pepper and one red bell pepper, in addition to an appropriate amount of onion, flour and cooking oil, in addition to ginger, garlic salt, five-spice powder and sugar, cooking wine, tomato sauce and other seasonings.

Wash the prepared fresh tenderloin and control the moisture, then cut the meat slices about 7 cm long, 5 cm wide and about cm thick, mix well with edible salt and cooking wine and marinate for 10 minutes. Remove the marinated meat slices and dip them in dry starch, then mix them with salad oil and starch to make a paste, and then use your hands to make soy sauce and sugar, vinegar and fresh soup with the sauce.

Put the wok on the fire, put in the salad oil, heat it to 7 hot, then put the processed meat slices into the batter and stick it, fry it in the oil pan until it is crispy on the outside and tender on the inside, remove and drain the oil. After all the meat slices are fried, then put the meat slices back into the pot, fry them twice, fry them until the surface turns golden brown, take them out and put them on a plate, and then pour the sauce directly on top with tomato sauce and other ingredients, and put them on chopped green onions and coriander for decoration.

Zhongshan oil tea. Zhongshan Camellia oleifera is made of safflower, the most authentic of the two towns of Liang'an, and is made of tea, ginger, garlic, etc., to ward off the cold. After drinking this kind of oil tea, it not only warms your body, but also makes people feel a hundred times more energetic, and now it has become a special drink in Zhongshan and a leisurely lifestyle for people.

Hornet jelly. I believe that most of the locals know that this jelly can be seen everywhere on the streets of Hezhou, and the wasp jelly is refreshing and delicious, and it is a summer delicacy that no one loves. There are various styles of jelly, there are sour and sweet, osmanthus jelly, sour plum jelly, honey jelly, etc., there is always one that meets your picky taste.

Big-bellied glutinous baba. The big belly is made of glutinous rice as raw material, and the filling is fried with pork, radish, fungus, lotus root, bean curd, celery, green onion, etc., and the glutinous rice is kneaded into a small ball, flattened and wrapped with enough filling, and then boiled in a boiling pot after wrapping. It tastes smooth and non-sticky, and every bite is full of fillings, so don't be too satisfied.

Huangyao chili sauce.

The chili sauce is made with fresh chili peppers and tempeh, and the tempeh is made from the finest black beans, which are made with exquisite traditional wages and are spicy and served as a seasoning or dipping sauce.

Snail chicken pot. Snail chicken pot is a delicacy that mixes snails with three yellow chicken pieces in a clay pot, with sweet bamboo shoots, ginger, perilla and other ingredients, the meat is tender and the soup is fresh and the fragrance is attractive.

Kway teow in Bucheon. Kway teow is a kind of glutinous rice flour and white sugar after mixing and mixing, and then wrapped in peeled sesame seeds and fried, with rich ethnic flavor. This is a New Year's snack that everyone will prepare for the New Year, which is sweet and crispy, and especially delicious!

My hometown is Wuhan, the famous breakfast capital of the country. The most famous is represented by hot dry noodles, followed by bean skin, siu mai, soup dumplings, fresh fish paste soup powder, glutinous rice bun fritters, noodle nests, oil fragrance, oil pier and so on. Wuhan is located in the central part of China, and enjoys the reputation of being the thoroughfare of nine provinces.

Since ancient times, Wuhan has been an important city in China's politics, economy and culture, and the busy port and terminal logistics traffic has also achieved Wuhan's unique port culture. Ninety percent of families in Wuhan will choose to eat breakfast out, which is commonly known as "too early" in Wuhan.

Because the pace of life in Wuhan is relatively fast, eating out for breakfast is rich in variety, simple and fast, good quality and low price. Especially in the old town of Wuhan, the aroma of various delicacies wafting downstairs in the early morning is really addictive. Let's talk about hot dry noodles first!

Hot dry noodles are Wuhan's business card, and they are also the nostalgia that Wuhan's travelers will never forget. It is characterized by its simple production, delicious and inexpensive, and high calorie content, which can make you feel energetic and energetic all morning. Many people say that hot dry noodles with eggnog (that is, egg mash) is the standard for hot dry noodles, in fact, when I was young, the classic way to eat was to ask the boss to ask the boss to pour boiling water and stir the noodles after eating, and drink the hot water mixed with the aroma of green onion and sesame paste, which not only relieves the dryness of sesame sauce but also warms the stomach, and is really comfortable, which is the so-called original soup and original food.

Let's talk about the siu mai in Wuhan. Wuhan siu mai is characterized by its large size, thin skin and many fillings. Stuffed with glutinous rice, diced meat, and diced shiitake mushrooms, heavy oil and pepper flavor, when eating, you should dip the shredded vinegar and ginger while it is hot, and serve it with a bowl of steaming large-leaf tea.

A mouthful of roasted wheat and a sip of hot tea is really unstoppable. A few are simply recommended, Yan's Roasted Wheat, Heavy Oil Roasted Wheat, Minsheng Sweet Restaurant in Three Towns on Cooperation Road, and Wangjia Roasted Wheat, opposite Beihu Primary School. Especially the one on Cooperation Road, if friends from other places want to taste authentic Wuhan snacks, most of them are available here.

Finally, I would like to talk about three fresh bean curds (hot dry noodles, siu mai, and tofu curd are the three most distinctive varieties of Wuhan in my mind). Why is it called bean skin? Because its dough is made of mung beans and late rice (brown rice), it has a fragrant smell of mung beans.

Its filling is mainly glutinous rice, accompanied by diced pork, bamboo shoots, and shiitake mushrooms. When doing it, spread the skin with the adjusted rice milk, and then use the egg liquid to spread it thinly on the surface of the rice skin to fry the egg skin on one side of the golden crisp, then turn it over and evenly spread the steamed glutinous rice on the other side, sprinkle with salt, black pepper and other condiments, and then spread the toppings (made of diced meat, bamboo shoots, and mushrooms), pour a little oil along the edge of the pot, and sprinkle a handful of chopped green onions when the pot is up, which is delicious.

In previous winters, the fiber missing chain began from the winter solstice, and the whole family gathered around the round table to make dumplings together.

Our glutinous rice balls are not filled, pure glutinous rice balls, boiled in sugar water will become sweet rice balls, boiled cabbage ruined Sun cabbage will become salty rice balls, the taste is really good, the taste can not be bought in restaurants outside.

After the winter solstice to the wax moon, you have to eat hot laba porridge, the porridge made of five grains, very fragrant.

Grapefruit, oranges, and tangerines are our main fruits for the winter, and they are given to each other because they are abundant in our hometown.

Mille-feuille cake, nine-layer cake, glutinous rice and bamboo leaf rice, it is really the taste of hometown that can only be tasted during the Chinese New Year.

I forgot to store these delicacies, and this year's New Year must be a good memory of the taste of my hometown.

By the way, during the Spring Festival, there are also garden parties, lantern riddles, basketball, and badminton entertainment activities in our town.

Xuzhou Luo steamed buns, pork dumplings, spicy soup and so on are all special delicacies of the hometown。For a person who has traveled far away, the food of his hometown is always so nostalgic, and China has always paid attention to food culture, and each place has its own local characteristics. In addition to the beautiful scenery, there are many delicacies here in Xuzhou, which must be tasted.

First of all, the hail is the most famous Luo steamed bun, which is definitely a noodle dish that the local people will never feel bored with all year round. The dough is rolled out into a thin crust and then placed on a special tool to cook it completely, giving it a chewy taste that gets better the more you eat. There are many ways to eat Luo Bao, and the most popular one is the steamed bun.

Each of the steamed buns is as thin as a hair, fried in a frying pan until golden brown, crispy and delicious when it comes out of the pan, and it is a perfect match with the steamed buns.

The second is Xuzhou's meat, don't look at the appearance is simple, but it is quite troublesome to make, before the production must be salted fresh pork belly, after the fish is fried, plus some of their favorite vegetables, such as vegetarian chicken, bean sprouts, kelp and so on. All the ingredients are slowly cooked in a small pot, and it doesn't feel greasy at all, the point is that it tastes delicious, almost every Xuzhou person has eaten, and sometimes a piece of meat can make two big bowls of rice.

Xuzhou spicy soup is also very famous, you need to first put a variety of ingredients such as big stick bones, hens, hooves, eels, etc., into a large pot, and boil it for a day and a night. Add pepper noodles, ginger, frangipani and other ingredients to it, and since the taste is slightly spicy, the point is that it is extremely delicious. If you can add an 8-strand fritter in the morning, it will be full of energy throughout the day.

Frog fish is the favorite snack of many Xuzhou people, although it is called "fish", but it has nothing to do with fish, the main raw material is starch, plus the unique sweet vinegar, mustard, to the hot summer brings some refreshing.

1. Heji mutton stewed noodles. Heji mutton stewed noodles is a kind of meat, vegetarian, soup, vegetable, rice and traditional flavor snacks, with delicious taste, economical, well-known in the Central Plains. 2. Hu spicy soup. What stupid.

There are cool skins in our hometown. Liangpi is a particularly delicious food. Especially in the summer, taking a bite is simply a must, and it will relieve your fatigue.

Hot and sour shredded potatoes, scrambled egg hood. My mother is very good at making sour and hot shredded potatoes, and the taste is different from that of restaurants outside. The classic home-cooked dishes are noisy, eggs and tomatoes, and they are especially delicious with rice.

My hometown of Taean has traditional cuisines that have almost disappeared, such as:

1.Taean ravioli: This is a traditional soup-filled dumpling filled with pork, shrimp, fish, cauliflower and tofu, and it's delicious.

2.Tai'an xiao long bao: This is a traditional semi-cooked xiao long bao with pork, shiitake mushrooms, celery and fungus, and the soup is also very delicious.

3.Tai'an Grilled Gluten: This is an ancient traditional snack made with flour and sesame paste, brushed with butter on the surface, and roasted in the oven.

4.Taean Braised Noodles: This is a traditional rice noodle dish made with shrimp, pork, greens and eggs, scrambled with some soy sauce for a crispy and refreshing taste.

There is a traditional cuisine in my hometown that has almost disappeared:

1.Strawberry polenta: Strawberries are added to corn porridge and served with fresh sugar dishes, which is sweet and delicious.

2.Taro Cake: Taro flour made into delicate small pastries, with maple syrup, very tasteful. Slow hand imitation.

3.Roasted gluten: The material is delicate and sweet, the color is bright, and the potato balance is fresh and tender.

4.Millet cake: Millet is mixed with other ingredients, and boiled for a long time, with a rich taste, sweet but not greasy.

5.Vegetable soup: made with a variety of vegetables, refreshing and oil-free, it can supplement nutrition.

1. Corn steamed buns.

Every year when the corn is ripe, it is cooked at home, and now it is almost impossible to see. Juwei picks yellow corn and grinds it into a pulp, and uses this to make a mountain steamed bun, with a unique corn flavor, which is very attractive.

In my hometown, there is a traditional sorrel called "Shikou Sauerkraut Fish", which is a cooking technique of potato quiet, in which sauerkraut is put into fresh fish soaked in Shikou water, cooked in warm water, and then seasoned with spices to make the fish sweet and sour, very delicious, but now it has almost disappeared.

Whenever there is a wedding or funeral in my hometown, the main family will set up a banquet, there will be a dish on the banquet, called lotus leaf bun and meat, the meat added in the past is called sealed pot meat, sealed tank meat has to go through a long month of sealing jar pickling, when eating, take a slice and make a lotus leaf bun together in the cage to steam, sandwich and eat very fragrant. But nowadays, there is very little meat in the sealed tank, and everyone thinks that the production method is troublesome, so they use tamales instead.

Let's talk about two more of my hometown's delicacies.

Vegetable tofu. It is made from soybeans and fermented sour syrup, which is basically made by rural women who can cook. The texture is delicate, and the color is as white as jade. Rich in protein, it is cool to eat in summer.

The dough is made of rice as raw material, soaked and ground into rice milk, added with water to dilute and adjust appropriately, steamed in a special cage, cut into thin strips to be cooled, has the characteristics of white, thin, light, tender, fine, soft, tough, fragrant, etc., and then with bean sprouts, spinach, carrot shreds, with sesame paste, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, refined salt and other condiments, after mixing, red and green contrast, yellow and white complement each other, the color is bright, the food is refreshing, the smell is fragrant, the flavor is unique. Locals usually eat it with vegetable tofu.