What are some of the most famous dishes in your hometown?

Taiping Swallow, Buddha Jumping Over the Wall, Stir-fried Double Crispy, Chicken Soup Shih Tzu Tongue (Chicken Soup with Sea Mussels), Babao Red Cockroach Rice, Light Dried Snail Slices, Meat Rice Fish Lips, Purse Shark Fin, Stir-fried Fresh Bamboo Clams, Hai Yun Hot and Sour Soup, Mushroom Soup, Drunken Chicken, Drunk Pork Ribs, Lychee Meat, Southern Fried Liver.

Pork stewed vermicelli, pork ribs stewed beans, chicken stewed mushrooms, catfish stewed eggplant, the four kings of Northeast stew.

Yangzhou lion head, Nanjing saltwater duck.

The stewed air-dried mutton in Inner Mongolia has a rich and dry flavor, and you will never get tired of eating it.

Spicy crayfish. We call it Taste Shrimp locally.

Boiled pork fillet, boiled fish, spicy chicken, hot pot.

I like the roast duck of Lu cuisine, the diced kung pao chicken, and the spicy chicken is also good.

Hahaha, when it comes to us, the first impression may be green onion dipping sauce and roll pancakes.

Henan Yellow River carp baked noodles.

Shanxi oily pork is a famous dish of Shanxi, and then gradually spread out from Shanxi, this dish can be said to be a dish that is very common in the whole country. ‍‍

Have you ever eaten fish-flavored shredded pork, are you famous, we have more famous dishes in Sichuan, Kung Pao chicken, spicy chicken, have you heard of it. ‍‍

Eating braised pork in Shanghai is really a super cool thing, the three layers of pork belly are made fat but not greasy, and the braised pork ** has it, which is indeed a classic dish in Chinese cuisine.

The pot wrapped meat in the Northeast, I have eaten this dish from the Northeast to Beihai to Sanya, and what I have never heard of is a brainless thing.

In Beijing, it is definitely Peking duck and boiled, Peking duck is crispy on the outside and tender on the inside, fat but not greasy. Peking duck is known as the "delicious taste of the world" and has a history of 100 years. ‍‍

Our Fujian Buddha jumping over the wall, there are also called Fu Shou Quan and full altar incense, Fuzhou's chief famous dish, most overseas Chinese restaurants have it. ‍‍

My home has pot loin, of course it is Tianjin, the most authentic and delicious, pot loin is a special snack in Tianjin, made of pig loin as the main material, the color is yellow and bright, the mouth is fresh and tender, salty and delicious. ‍‍

Pork stewed vermicelli, you may not have eaten but you must have heard of it, not only Northeast cuisine but also Sichuan cuisine, and later improved Northeast cuisine. ‍‍

Jiangxi's steamed pork, steamed pork is glutinous and fragrant, fat and thin, rice flour is oily, and the five flavors are rich. There is also a real must-have in Shandong Jiuzhuan large intestine, a famous dish in the country. ‍‍

I like to eat our donkey meat in Baoding, Hebei Province, the taste of the fire is very good and crispy, of course, there are other places but I think the hometown is delicious. ‍‍

The New Year is approaching, and every family is starting to prepare New Year's food lively. My hometown is located in Shaoyang, Hunan, with a long history and a famous Xiaoxiang, and was also known as "Baoqing Mansion" in ancient times. Because of the long history of this ancient city, it is natural that many authentic Shaoyang delicacies have been bred and the next few dishes I introduce are bound to appear at the Chinese New Year's Eve dinner of every family.

1.Pig blood balls

This dish can be described as a classic of Shaoyang cuisine and an indispensable part of the Chinese New Year's Eve meal. The main ingredients of pig blood balls are tofu, pig blood, and pork. To make pork blood balls, the tofu must be kneaded, the pork is cut into minced meat, and then the minced pork, kneaded tofu and pig blood are mixed together in a certain proportion, an appropriate amount of salt and chili powder is added and stirred evenly, and finally it is kneaded into an ellipsoidal shape and placed on a wooden board to smoke and dry.

The final pig blood balls are black on the outside, pink on the inside, and can be fried with green peppers and sausages and bacon, the taste is very good, if you want to know Shaoyang cuisine, you must try this dish, but you must not be confused by its appearance.

2.Egg dumplings <>

Egg dumplings are also Shaoyang's unique New Year's food. As the name suggests, the main ingredients of egg dumplings are eggs and pork, which are dumplings wrapped in eggs. To make an egg dumpling, first of all, you need to prepare the egg skin and minced meat (usually minced pork), the egg skin is to break the eggs and pour them into a well-oiled pan, so that the egg liquid is evenly attached to the pot surface, and it generally only takes a few seconds to make an egg skin; Once the egg skin is ready, the next step is to place the prepared minced meat on the egg skin and wrap it like a dumpling.

You can wrap enough egg dumplings in the refrigerator before the Chinese New Year, and just take them out of the refrigerator when you want to eat them. Generally, egg dumplings will be steamed, and an appropriate amount of green onions and coriander can be added, and the taste is also a must.

3.Bacon, sausage, <>

As a rural child in Shaoyang, I have to go home every year for the Chinese New Year to burn and smoke bacon and sausages. Bacon and sausages are relatively easy to make, but they take a long time. Bacon is directly smoked from pieces of pork, and sausages need to be minced pork into the pig's large intestine, and the smoking can only be smoked slowly over low heat, only in this way the bacon and sausage taste is the most authentic.

We usually fry bacon and sausage and green pepper together, although we have been eating bacon and sausage for more than ten years, I still like to eat it every time I go home for the New Year.

Chinese New Year's Eve dinner is the highlight of the New Year, every year every year every family will be busy for a period of time to prepare for Chinese New Year's Eve, and these years on the dinner table are pinned on the hometown people's love for their hometown and the longing of people who leave home for their hometown. I hope that everyone who can't rush home for the New Year in other places for various reasons can clearly remember their hometown when they eat the New Year's food in their hometown, and welcome friends from all over the world to come to our ancient city of Shaoyang to taste these New Year's food.

I think my hometown always has a constant feeling of separation. My hometown is in Hunan, and the food in my hometown is mainly spicy.

One is Hunan rice noodles. Hunan rice noodles are one of the very famous special delicacies in Hunan Province, and are widely praised for their delicate, soft and glutinous characteristics. The production method of Hunan rice noodles is very particular, and it is necessary to select high-quality filial piety rice, which is made after many screenings, grinding, fermentation and other processes, with a delicate taste, refreshing and not greasy.

The second is the steamed fish in Yueyanglou. Yueyanglou steamed fish is a very famous delicacy in Hunan Province, which is very popular for its fresh and tender, delicate meat and delicious taste. Yueyanglou steamed fish is made of fresh river fish, with seasonings such as tempeh, ginger, garlic, soy sauce and so on, and the taste is delicious after steaming.

The third is Hunan cuisine. Hunan cuisine is one of the local specialties of Hunan Province, which is widely loved for its taste or pairing, unique taste and rich seasoning. Hunan cuisine includes three major cuisines: western Hunan cuisine, southern Hunan and central Hunan cuisine, with different characteristics and flavors.

The fourth is Changsha stinky tofu. Changsha stinky tofu is a very famous snack in Hunan Province, which is widely praised for its fragrant, delicious taste and unique flavor. Changsha stinky tofu is made of high-quality soybeans, which are made by fermentation, pickling and other processes, with a rich taste and mellow taste.

The fifth is Hunan pepper. Hunan pepper is one of the special agricultural products of Hunan Province, which is widely loved for its delicious taste, moderate spiciness, and rich nutrients. Hunan chili pepper occupies an important position in Hunan cuisine and is known as the "soul" of Hunan cuisine.

To sum up, China's food culture is very rich and colorful, and each city has its own unique cuisine. Anyone who wants to try these delicacies for themselves and feel the charm of each region.

Of course! Here are my food recommendations for my hometown:

1.Teochew beef hot pot.

Beef hot pot in the Chaoshan region is a very special delicacy that originated in the Chaoshan region of Guangdong. When cooking, the cut beef is boiled in a rich broth and served with a variety of seasonal vegetables, giving it a delicious and unique taste. Digging wax.

2.Foshan Shawo stew.

Foshan Shawo stew is a special delicacy in Foshan, Guangdong, which is made of traditional duck, local chicken, seafood, lean meat, game, etc., and is stewed over low heat for a long time. The sand wo stew tastes delicious, the soup is rich, and the nutrition is rich. It is known as "the first dish in Foshan".

3.Shenzhen seafood.

Shenzhen has abundant seafood resources, and the seafood market is also very rich, including abalone, sea cucumber, sea urchin, lobster, hairy crab, etc. Tasting fresh seafood in Shenzhen is a very enjoyable experience.

The above are my hometown food recommendations, and I hope you will have the opportunity to taste them!