It s good to go back to the countryside to play, what are the delicacies in the southern countryside

Dried sweet potato, cabbage head balls, pot stickers, cat ears, red melon seeds, maltose, flour kueh, these are all classic delicacies in the southern countryside, such as pot stickers, the inside of which is beef, and very soft, while the outer base is very crispy and has an excellent taste.

Snail noodles, cross-bridge rice noodles, Guilin rice noodles, filter powder, horse rolling, ginger candy, these are all delicacies in the southern countryside.

As an authentic southerner, first of all, it is very recommended to have dried sweet potatoes, when we are in the village, we will steam the sweet potatoes and then dry them, which is particularly delicious; secondly, the sausage that you fill yourself; Deep-fried silkworm pupa, laba rice, and glutinous rice are all very delicious.

Not to be missed are the country delicacies:

Ditch gang smoked chicken. **Founded in the fifteenth year of Guangxu in the Qing Dynasty, the founder Yin Yucheng met the Guangxu Imperial Kitchen by chance because of his good deeds, and obtained the secret recipe of the emperor's palace smoked chicken, with 16 fine processes, 30 kinds of selected ingredients, four generations of old soup, and the inheritance of the fire, creating a century-old spring oak of "Goubangzi Smoked Chicken". The color of the goubangzi smoked chicken is jujube red, crystal bright, rotten and silky, the smoky flavor is strong, the aftertaste is endless, and it is known as the first of China's "four famous chickens", and it is famous all over the world.

Salted fish cakes. **

Dalian seafood stew. **

Donkey meat is burned. **As the saying goes, "dragon meat in the sky, donkey meat in the ground", it can be seen that donkey meat is delicious. Donkey meat roast is a very popular Han snack in North China, which is divided into two genres: Hejian donkey meat roast and Baoding donkey meat roast.

The marinated donkey meat is added to the crispy fire with the old soup, the meat is fragrant but not firewood, the fragrance is long, soft and palatable.

10,000 characters buckle meat. **

Royal soil lotus leaf chicken. **

Boil flowering artichokes. **As the people of the potato capital, we all know that there are three treasures there, artichoke potatoes and potatoes, which are versatile dishes on the table, potato chips, potato strips, shredded potatoes, and potato flour can basically be made into a table dish.

Stuffed skins. **

Oil cake. **Fried cakes, charred on the outside and soft on the inside, should be eaten hot.

Buckwheat hoop circle. **Buckwheat noodles are made of noodles like a bracelet, slightly sweet.

Alfalfa vegetables. In fact, it is a kind of grass, but the wisdom of working people is endless, and in constant experiments, it has been discovered that alfalfa can also be made into a delicacy.

Blood buns. **

Ground soft buns. **Ground soft is also known as ground fungus, ground skin, ground tread vegetables, ground vegetables, ground fungus. It grows in a wide range and is very adaptable.

The color, taste, shape and taste are good, and the taste is very good. It is as brittle as a fungus, but more tender than a fungus; Such as the soft skin of the powder, but slightly brittle than the skin of the powder, moist but not sluggish, smooth but not greasy, there is a unique sense of coolness. There are many ways to eat, such as stir-frying, cold dressing, distillation, stewing, soup, etc.

Leek cake. These are just a few of the country delicacies that are known for their unique flavors and preparation methods.

<> "Country Cuisine Not to Be Missed.

Roasted taro. 1.The taro is washed, cut into pieces, and steamed in a pot.

2.Mix the juice (4 tablespoons of steamed fish soy sauce, 2 tablespoons of light soy sauce, 5 tablespoons of water, a little sugar) and bring the seasoned juice, ginger slices and green onions to a boil.

3.Pour it over the taro, sprinkle with chopped green onions, and then pour red hot oil on it to stimulate the fragrance.

Burnt pumpkin. 1.Put oil in a pan and slowly fry the pumpkin cubes over medium-low heat.

2.After frying on both sides, add light soy sauce, dark soy sauce and water.

3.Reduce the juice over medium heat and remove from the pan.

Roast lotus seeds. 1.Put oil in a pan and stir-fry over medium-low heat.

2.After most of the lotus seeds burst open, add light soy sauce to taste.