What are your local snacks?

Honey three knives, honey turned flowers, ground pot chicken, salt bean scrambled eggs, vegetable pancakes, a lot

Rock sugar gourd, originally this is the characteristics of the north, but with the integration of northern and southern cultures, now there are all over the country....

Our family's special snack is Hu spicy soup, get up early to drink a bowl, and be a fairy.

The offal in my hometown is very famous, and it is also quite gratifying.

Double hemp fire: Kaifeng famous snack. Make more breakfasts and late-night snacks. Eat with oil tea. The color is golden, and both sides are covered with sesame seeds, which are sweet and salty. The inside is like a mille-feuille, layer by layer, crispy and fragrant.

Noodle tea is a good nourishing product in Beijing snacks, it is fried with flour in the pot until the color is yellow, hemp seeds are also fried until browned, plus osmanthus and beef bone marrow oil, mix evenly, and then put the evenly kneaded noodle tea in the bowl, add sugar, and wash it into a paste with boiling water. Oil tea has a sweet taste and can be used as breakfast or lunch, and is very popular with the people.

I'll just talk about Xinjiang, there are a lot of delicacies in Xinjiang, including naan, grilled buns, roasted whole sheep, pilaf, barbecue, ramen, air-dried meat, rice, intestines, noodles, lungs, and so on.

Authentic Weixian jelly. There are pea flour, mung bean flour, buckwheat flour, tartary buckwheat powder, yam powder, spin powder, and bitter buckwheat dumpling pickles, which are very delicious.

Nanjing beef potstickers are one of the eight uniques of Jinling, crispy on the outside and tender on the inside, juicy filling, and a famous snack that has endured for a long time. Caoqiao Halal Beef Potsticker Flat Food Shop located at No. 11 Qijiawan and Li Ji Halal Restaurant at No. 1 Dading Lane, Pingshi Street, Qinhuai District, are beef potsticker shops that are highly respected by many old Nanjing people.

Hainan noodles, if you ask Hainan in addition to coconut what can represent Hainan, it is undoubtedly Hainan noodles, Hainan noodles from the choice of raw materials and the matching of ingredients has been destined to go uncommon in the food industry, Hainan noodles have dry powder and soup powder two ways to eat, dry powder to peanuts, beef jerky, sauerkraut, sesame, meat foam, secret marinade and other more than a dozen ingredients matching, absolutely unique taste bud impact, look at the picture to know how attractive it is. As the name suggests, soup powder is powder in soup, and soup in powder, which is added with seafood, shrimp, sea white, vegetables, pork liver, etc., so that you can feel the freshness and deliciousness created by the delicious soup.

Beijing's coke rings, bean juice, honey twist flowers, pea yellow, Aiwowo, fried liver and belly. Among them, I like the most coke rings and bean juice, and when the latter is drunk, it is called "puffing up and pinching the nose."

As the saying goes, "The people live on food." "Every place has its own special snacks, and there are countless delicacies in my hometown of Puyang, including sausages.

It's the end of the year.

At the end of the year and the beginning of the year, it is time for Puyang people to fill sausages and dry bacon These delicacies are not only the necessary "hard dishes" on the New Year's table for many people, but also a traditional cultural custom.

Duan Jiaju sausage.

Duan Jiaju sausage has a long history, belongs to the Ming and Qing dynasties, is a specialty of Henan, Chinese famous food, Qin has the reputation of "Zhili famous mansion" and "Longxiang a must". Duan Jiaju sausage, ancestral secret recipe, traditional craftsmanship, exquisite selection of materials, expensive ingredients, rich nutrition, nourishing and strengthening the body, unique flavor, is a good gift.

Six hundred sausages.

Liubaiju sausage is a famous local specialty of Puyang, the selection of materials is rigorous, the ingredients are scientific, the color is fresh, the skin is thin and oily, fat but not greasy, the taste is deep and chewy, light but not thin, fragrant and refreshing.

Puyang cool skin. <>

I am a native of Puyang, and because Puyang is a small place, I already know all about it. And Puyang's food bridge Qiao-Liangpi, but always make me linger, every time I see Liangpi, I will stop and look at it, it is really "saliva direct 3,000 feet".

Don't look at it at the end of the year, in Puyang, there are people who eat cold skin all year round. Every Chinese New Year, if you can eat delicious cold skin, that is considered a success!

Puyang Liangpi, especially wrapped in Liangpi, is a well-known snack in Puyang. Combining the advantages of many places of cool skin, Puyang cool skin is soft and chewy, with special seasonings, plus some chili peppers, put some coriander, cucumber, gluten, that taste, really have nothing to say.

Puyang bad fish. <>

Fish is indispensable on the reunion table, when you are tired of braised and steamed cooking techniques, you might as well try Puyang bad fish. Puyang bad fish is made from Yellow River carp, which is a kung fu dish that tastes good and does not worry about getting stuck in the throat.

Puyang Zhuang is sensitive and skillful.

Puyang Zhuang Bun is a famous local snack in Puyang County. After cooking, the finished product is strong, the color is golden, the outside is charred and the inside is tender, the food is fresh but not fat, fragrant but not greasy. The most famous Puyang Zhuang Bun is the Wang Fifth Generation Zhuang Bun, which has a history of more than 100 years and is known as "Puyang's century-old famous food".

Qingfeng County, Puyang.

Taoyuan Jianmin consumes chili peppers.

Taoyuan Jianmin consumption pepper series products are refined by the special process of "three consumption and nine systems". This sauce is a must-have seasoning artifact for every household. Even if it is an ordinary dish, as long as a bottle of consumed chili pepper is served next to it, this dish will be a delicious and delicious meal.

Lee Kee pig's trotters. <>

Li Kee pig's trotters are bright in color, ripe and rotten from the bones, attractive in aroma and superior in taste, with the effect of nourishing health care and beauty and beauty, and are the best food for entertaining guests, visiting relatives and friends in the local and surrounding areas, so that consumers never get tired of eating and are full of praise.

Motomura dried tofu.

Yuancun dried tofu has a long history, the above high-quality tofu is refined into a wide eye, the color is milky white, salty and light, the taste is delicious, the water content is moderate, it is durable, it is a must-have product for the banquet.

I love to eat Wuxi's special snacks, which are very delicious.

Chengdu snacksChengdu enjoys the reputation of the food capital in China, Chengdu's famous snacks include Shuangliu Lao Ma Rabbit Head, Husband and Wife Lung Slices, Dandan Noodles, Long Zhaoshou, Zhong Shui Dumplings, Han Buns, Three Cannons, Lai Tangyuan, Juntun Pot Helmet, Nine-foot Duck and so on. Chengdu's deliciousness is not only in its spicy hot pot, but also in its snacks!

My favorite is Chaozhou Raoping's specialty snacks, such as Chaozhou Raoping's Xiao rice. Shomi dip in vinegar has a rich and appetizing taste.

I love Shaxian's special snacks, especially peanut butter wontons, which are very delicious.

When the Spring Festival is coming, it is also the best season for special delicious snacks in various places, in addition to all kinds of glutinous rice cakes in my hometown, rice crackers are also a traditional snack that many Lipu people like to eat from childhood to adulthood. This year, when my sister came back from Jiangsu for the New Year, my family is going to make some rice crackers by myself to let everyone relive the atmosphere of the New Year when they were children.

The process of making rice crackers is as follows:

1. Wash the rice with cooking, drain the water slightly, and then put some oil in the hot iron pot to pour two or three scoops of rice into the pot and fry until golden brown.

2. Beat the fried rice into rice noodles, hit a clean place after going home, spread the film, put the bagged rice noodles there to beat the ground, and you can wash a few radishes and cut them in half and put them in the rice noodles for two or three days, so that you can make rice cakes in advance.

3. According to the ratio of three or four taels of sugar for one pound of rice and two or three taels of water for one pound of sugar, an appropriate amount of edible oil and osmanthus wine (other wines are also OK) should be put into the sugar water and sugar boiling process one or two days before beating rice cakes.

4. On the day of boiling sugar water, you can also fry peanuts (remove the thin skin of peanuts and cut them into two petals) and sesame seeds for later use; Among them, if you want to make meat pies, you can make meat fillings on the day of making rice crackers.

5. When making rice crackers, divide them into several quantities to make, put an appropriate amount of rice noodles in a large container, add an appropriate amount of peanut kernels and sesame seeds to mix evenly, and then put an appropriate amount of sugar water. After manual kneading, the phenomenon of grabbing powder into a ball can enter the cake beating process.

6. Put the kneaded rice noodles into the cake box, press them by hand, and then cut off the excess rice noodles with a knife on the surface of the cake box, and then use a spoon to polish the surface of the rice crackers.

7. Finally, hit the cake box with a wooden stick to demold the rice crackers.

8. The last process of making rice crackers is to bake (steam) cakes, the baking time is suitable for rice crackers and water, and steaming rice crackers is generally about ten minutes, so that the rice crackers can be eaten. (The last picture is the purchased rice crackers).

In short, making rice crackers during the Chinese New Year was my favorite thing to do when I was a child, and at that time, as long as I heard the neighbors saying "Bang, Bang, Bang......The sound of banging on the cake box, many friends will go in to help or play the autumn breeze! Nowadays, rice crackers are mainly bought, which really makes the little ones have a lot less fun in making cakes during the New Year!

Zangzi noodles are a special noodle dish in the northwest region, especially the Qishan noodles of Baoji are claimed to be the most authentic in taste. Zangzi noodles are a kind of noodles unique to Shaanxi, Zangzi is minced meat, and there are diced meat and side dishes. The side dishes pay attention to the color matching, such as yellow egg skin, black fungus, red carrots are more, good looking and delicious, there are dozens of varieties of Shaanxi Zhenzi noodles, so no matter how you eat it, you will not get tired.

Hot and sour noodles here in my house. It's really from snacks to adulthood, when I was a child, it was a seller who carried the burden to sell noodles everywhere, because there was no fixed stall, and I really had to try my luck if I wanted to eat a bowl. It's different now, Chongqing's delicious hot and sour noodle shops grab a handful, and you can eat it anytime you want.

Delicious hot and sour noodles, the powder must be made with good sweet potato powder, Q bomb is delicious, with N kinds of sour and hot and spicy seasonings, ps: Be sure to put more crushed peanuts and coriander foam, a bowl is really super appetizing!

If you like to eat Shanxi Datong, there are very delicious fried skewers, all kinds of vegetables and chicken steaks, steaks, dipped in sesame peanuts, super fragrant; There is also baked gluten, which is spicy and fragrant; Boiled skewers, haggis, and cold noodles are all delicious.

1.Taipei: Mandarin duck hot pot.

2.Kaohsiung: Oysters fried.

3.Tainan: Stir-fried eel.

4.Hong Kong: Roast meat.

5.Harbin: Demoli stewed live fish.

6.Dalian: Salted fish cakes.

7.Meizhou: Hakka stuffed tofu.

8.Qiqihar: Pig killing vegetables.

9.Zhanjiang: Local chickens.

10.Yan'an: Mutton soup.

11.Xi'an: Donkey meat salad.

12.Xiangtan: Mao's braised pork.

13.Guangzhou: Old fire and beautiful soup.

14.Shunde: Chrysanthemum Yusheng.

15.Yanji: Dog meat hot pot.

16.Changchun: Three fresh.

17.Jiamusi: Sauerkraut pork stewed vermicelli.

18.Shenyang: Sichuan hot pot.

19.Hohhot: Mongolian barbecue.

20.Beijing: Boiled fish.

21.Jilin: Dog broth.

22.Shenzhen: Chongqing old hot pot.

23.Zhuhai: Yellow bone fish.

24.Xiamen: boiled live fish.

25.Longyan: Drunk Kawada chicken.

26.Chengdu: pickled pepper cuttlefish.

27.Yibin: Yellow and spicy tench hot pot.

28.Changsha: Dry nest with skin snake.

29.Haikou: Sand Nest Wenchang Chicken.

30.Sanya: Red curry gourd with duck.

31.Nanchang: Stir-fried bacon with quinoa.

32.Ganzhou: Gannan small fried fish.

33.Pingxiang: Spicy fried smoked pork.

34.Ji'an: Jinggangshan smoked bamboo shoots and roasted meat.

35.Anshun: Stir-fry bait blocks.

36.Yinchuan: Snowflake mutton.

37.Liuzhou: Screw chicken.

38.Luzhou: Fish head hot pot.

39.Dunhuang: Twin Towers Fish.

40.Quanzhou: ginger duck.

41.Pengzhou: Nine-foot duck.

42.Nanyang: Zhenping Daokou roast chicken.

43.Shaoyang: Stir-fried pig blood balls.

44.Xishuangbanna: Dai flavor platter.

45.Tianshui: Tianshui chowder.

46.Zhouzhuang: Ten thousand three hooves.

47.Urumqi: Hand grasp mutton.

48.Ili: Horse meat.

49.Kashgar: Naan pit meat.

50.Zhengzhou: Carp eats three times.