As a tianjin people to say tianjin non-heritage food is too much, the following I will introduce to you tianjin local people love to eat non-heritage food.
1, ear-eye fried cake
Ear-eye fried cake is famous at home and abroad, "Tianjin three" one of the food, but also three food is the only halal food. Its former location is named after the Earhole Hutong, and when I was a child, I lived on Hebei Street, which is very close to here, and I often walked here to buy fried cakes and dried cakes.
I like to eat hot fried cake, careful bite, the outer skin is crispy, a little sour flavor, and then bite into the sweet bean paste filling, small mouth to eat for fear of scalding. Nowadays, there are more varieties of fillings, adding flavors such as purple potato, osmanthus, five kernels, red fruit, black sesame, etc., but my favorite is still the traditional bean paste flavor. If you're traveling to Tianjin, you can also try them for 3.5 yuan a piece.
2. Jin Lao Wei Pancake Fruit
Introducing the Tianjin Intangible Cultural Heritage - Jin Lao Wei Pancake Fruit. Jin Lao Wei pancake 馃zi was founded in the first year of the Republic of China, and has been passed down through five generations. As the representative brand of "Tianjin's fourth best thing" - pancakes and fruits, the compatibility of the traditional dry grinding process of excellence and the ancient cultural concept of homology of medicine and food has made Jin Lao Wei Pancakes and Feasts undergo two qualitative leaps, which makes the pancakes and fruits both healthy and delicious. The three secret treasures of the classic authenticity of Jin Lao Wei pancake馃鈪グ馃グル鉄箅'ル, sweet noodle sauce, and fried chili pepper give Jin Lao Wei pancake 馃鈪ルグルルヴィ馃グルルヴィルヴィター, sweet noodle sauce, and fried chili pepper the distinctive and complex flavor and taste. The fourth generation of inheritors has also inherited the traditional beef sauce process, based on which they have developed the nutritional value of beef sauce pancakes. It still tastes like childhood, have you eaten it yet? Come to a set of taste.
3. Duliu Old Vinegar
Tianjin's Duliu Old Vinegar was listed in the Tianjin Intangible Cultural Heritage Catalog in 2010, and "Duliu Old Vinegar" produced in Duliu Town, Jinghai District, is named after the place, and Duliu Town is famous for vinegar for thousands of miles. The long-established "Tianli" Duliu Old Vinegar was founded in 1665, and has a brewing history of more than 300 years. Tianjin people love to eat it, boiling fish, mixing vegetables, eating crabs are inseparable from Duliu old vinegar, is the intangible heritage of the table.
4, boiled sugar horse family
Listen to others introduced boiled sugar horse family sugar is particularly delicious, is handmade, but also intangible cultural heritage. His family is a long-established, originally in the northwest corner, now moved to Fuxing Road, today specially to buy. Boiled sugar Ma family is a store featuring sugar, his family features a large block of jaggery sugar, assorted crispy series, handmade hard bean root sugar, handmade sugar melon, homemade fresh ginger sugar, fruit hard candy, etc., as well as the old tianjin wei medicinal sugar (tea paste sugar), there are too many categories.
Chinese food culture is profound and far-reaching, the documentary "tongue on the Chinese" shows the Chinese food culture is exquisite and far-reaching, China's non-heritage food countless, Beijing, Xi'an, Chengdu, Chongqing, Guangzhou, Wuhan, etc. There are a lot of dishes included in the non-heritage, we Hangzhou has been selected as the world's famous city of cuisine, 17 Hangzhou dishes included in the non-heritage, Hangzhou dishes as one of China's new eight major cuisine, to produce fine selection of materials, color, fragrance and flavor of the full range of famous at home and abroad.
Hangzhou 17 non-heritage cuisine:
West Lake vinegar fish, East Slope meat, Longjing shrimp, called the flower child chicken, Song Sister-in-law fish soup, dry fried bell, fish head tofu, honey fire square, Hangzhou sauce duck, steamed meat in lotus leaf, West Lake crispy fish, fire heel fairy duck, West Lake Brunswick soup, as well as snacks Ting Sheng cake, cat ears, wine dumplings, osmanthus chestnut soup.
West Lake Vinegar Fish is a masterpiece of non-heritage cuisine, but also a high hit rate of restaurants, "West Lake Vinegar Fish where the beauty of the unique number of Hangzhou Louwailou", Louwailou every day to sell hundreds of West Lake Vinegar Fish.
West Lake vinegar fish taste tender a little sour a little sweet can also eat the flavor of crab, I also especially love to eat, in addition to eat in the restaurant I also often buy fish back to their own home to do, West Lake vinegar fish is generally used more than a catty of grass carp, in order to fish tender to do before the knife, but also to control the fire and time, and finally drizzled with sweet and sour gravy sprinkled with ground ginger that is
Speaking of non-heritage food in Yunnan, we are very proud of our big Yunnan cuisine, and we are very proud of our big Yunnan cuisine, we are very proud of our big Yunnan cuisine. We are proud of our great Yunnan people. Each of our Yunnan non-heritage food is outstanding. The more famous such as the bridge rice noodles, let's not talk about it. Here are some of the non-heritage food that we are not familiar with.
Brown Sugar Production Technique
Qiaojia small bowl of brown sugar, commonly known as "bowl of sugar", produced in Qiaojia County, along the Jinsha River, the use of local high-quality sugar cane, processed in the traditional technology, since the late Qing Dynasty, in the domestic market has long enjoyed a good reputation.
Qiaojia small bowl of brown sugar using 18 procedures, firewood boiled, small bowl shape is simple, as the ancient "Sugar Spectrum" recorded "condensed as a stone, broken as sand," the color of the sugar is beautiful translucent reddish-yellow, the unique aroma of cane sugar refreshing, melting in the mouth, mellow and rich.
Small bowl of brown sugar preserves the nutrients of the natural juice of the sugar cane, and contains a variety of trace elements beneficial to health, known as the "Oriental chocolate".
Jianshui Steamboat Chicken Cooking Technique
Jianshui Steamboat Chicken has a long and prestigious history. As early as the Qianlong period of the Qing Dynasty, the chicken was popular in the south of Yunnan.
"Slow work makes fine work" is not an overstatement in the practice of steamboat chicken. The first thing to do is to clean up the chicken (with broiler flavor will be compromised) into 5-10cm pieces, put into the steamer (do not add water), add green onion segments, ginger pieces, salt. Choose a pot with the appropriate caliber of the steamer, put boiling water, the steamer on the top, the gap with a cage cloth or other sealing. Stewing and steaming 2.5-3 hours after the table, so that the production of the steamer chicken original flavor, soup flavor is very delicious.
You can also add wolfberry, mushrooms, angelica, ginseng and so on into the "nourishing steamer chicken" another flavor when you put the chicken into the pot.
Thousands of cooking utensils to cook food, and Jianshui people cooking chicken steamboat, using Jianshui, a unique local cooking utensils - steamboat. Unlike other cooking utensils, the steamboat is flat and round, with a flared steam inlet at the bottom, which is connected to a conical tube nozzle that goes straight to the center of the upper part of the pot, which is covered with a dense lid, making it a very unique shape.
Bait silk cooking techniques
Bait silk is one of the specialties of Yunnan. In Yunnan, there are many different ways to cook bait, among which Qujing steamed bait and Weishan grilled meat bait are the most famous.
Qujing Steamed Bait Silk main material for the local production of high-quality rice bait cut into pieces, in the past hand-cut, now for the machine cut, it is simple and rich ingredients, simple is not complex varieties, rich is the process of careful.
Fresh leeks and mung bean sprouts, coupled with a unique boiled soy sauce and carefully fried meat sauce, soy sauce boiled with spices, salt, sugar, monosodium glutamate (MSG), meat sauce selection of fresh thigh meat, chopped fine and then fried with mushroom sauce into a meat sauce with a carefully pickled pickled vegetables and oil chili peppers, OK, fragrant bait has been on the table, eat bait, then drink a small bowl of sprinkled with scallions on the tube of bone soup. The first thing you need to do is to get your hands on a bowl of bone soup!
The key to the Weishan bait is the preparation of the meat. The selection of meat is very important: choose the local new slaughter listed on the back leg of the pig, pork elbow and pork belly on the three fresh meat, put on the charcoal slowly barbecue, grilled to the skin has been charred and meat is not paste not rotten, and will be immersed in rice water soaked for two to three hours, and then scrape clean with warm water, into the special large clay pot, filled with cold water, plus the right amount of local castrated chicken and ham in Weishan, with a large fire to boil the water, beat off the froth and add ginger, grasshopper, ham and other ingredients. Add ginger, fruits, ham and other spices and ingredients, pot mouth with a lid, cover the edge of the cotton paper, gauze and other sealing tight, simmering stew, to stew for more than ten hours, the soup color white and thick, but not greasy mouth, the meat has been naturally away from the bone and not lose shape.
Waiting for a bowl of bait to finish cooking, a glance over, red, white, yellow and green, color and flavor, broth thick and fragrant, bait snow white fine glutinous, steak meat fat and thin appropriate, melt in the mouth.
Lijiang poi production technology
Lijiang poi is the Naxi unique flavor food, has a long history, the Ming Dynasty, "Xu Xiake Travels" that is recorded. One of its characteristics is the color, aroma and taste are excellent, the main raw material for its production is the fine wheat flour produced in Lijiang, plus injection from the Jade Dragon Snow Mountain flowing down the spring synthetic dough, in the marble slate smeared with vegetable oil, and then rolled into a piece of thin slice, smeared with oil, sprinkled with minced ham or sugar rolled into a cylinder, the two ends of the hitch pressed, the middle of the packet into the sesame, walnuts and other condiments, and then baked and fried into a golden brown in a pan, and then can be made. It can be made.
Niu Ganba production technology
The Yunnan Han people are good at making ham and bacon, and the Hui people are good at curing Ganba.
Niu Ganba is a specialty food made from fresh beef, cured through multiple processes. Xundian Niu Ganba of Yunnan is famous for its strong meat, good shape, fresh color and beautiful taste. The Chinese Hui Dictionary "cattle dry bar" entry clearly states: "cattle dry bar - Yunnan Hui flavor food, to Xundian the best quality of the product."
Niu Ganba practice and eat a lot of different ways, the most common way to eat is fried and stir-fried. Fried dry bar on the table called oil dripping dry bar, this way of eating the most common, but also the most common; fried tender a little tender and chewy, fried through some of the crisp. If fried, dry bar can be combined with many ingredients, such as green chili, dry pepper, but also with Yunnan's wild mushrooms such as porcini mushrooms with stir-fry, is definitely a Yunnan's best.
The art of making lo-rot
Lo-rot is an important variety of preserved wax products in Yunnan, and its production methods, varieties, and flavors are at the forefront of lo-rot in the country (also known as fermented bean curd outside of the province). And after a hundred years of oral tradition of the Qidian marinated preserved, now has formed a brand of Yunnan marinated preserved.
The Qidian Marinated Preserved Corn strives to inherit the traditional craftsmanship and retain the traditional flavor based on strict compliance with the requirements of the quality inspection department, and improve the modern food safety production process. Selected raw materials, grinding carefully, completely boiled through the soybean milk ...... Seven Dien halo rot production process for each link is very strict requirements.
Doing a good soybean flower poured into the press frame to filter water for several hours to become tofu, but tofu is only the predecessor of brine rot. After two days in the sun to dry, the tofu should also be padded with cleaned and dried straw, which helps the tofu fermentation. The tofu has to be turned every 1~2 days, and turned 3~4 times can be marinated.
Curing brine rot in the plant, the master to weigh the proportion of chili powder and salt, and then mix. The white wine will be mixed with the tofu and the ingredients, and then loaded into clay pots and sealed tightly. 1 month and 4 months later, they will be opened and added with white wine once each, and cured for half a year before being made into marinated preserved meat.
Yongxiangzhai rose dahua production
Rose dahua is a Yunnan specialty product. Founded in the late Ming and early Qing dynasties, it was honored at the Panama Universal Exposition in 1915.
Rose datura is brownish red in color, crispy and moist, sweet and fragrant. It is made of locally produced mustard as raw material, with salt, red rose sugar, caramel, old white sauce and other auxiliary materials, pickling, solarization, into the pool sealed fermentation and become. Rose dahlia shredded fried chopped meat, or cut into slices fried green chili pepper refreshing rice; can also be cut into cubes and chopped green chili, chopped meat and fried to eat, or chopped meat to green baguette rice, Kunming people will be known as this dish, "fried three chopped", is a popular Kunming people love home-cooked small dishes.
Tempeh production technology
Yimen tempeh, color, aroma and taste are famous throughout the province.
Yimen tempeh is divided into two categories: green bean tempeh and dry bean tempeh, especially green bean water tempeh is the most popular. The spicy sauce is bright red and the black beans are tender green, red and green, which is appetizing to look at. After entering the mouth, it is sweet and tender, making people savor it. Using it as an ingredient to cook fish, it is a unique flavor.
Yimen green tempeh is characterized by "green", must be selected seven, eight into the maturity of the soybean green plant, peeled out of the fresh soybean rice, while fresh production, in order to make the tempeh fragrant and tender. The production of green tempeh, in July and August of each year. At that time, the soybean green plant cut home, after dinner, three families, five families, in the streets and alleys of the group sitting around, men and women, young and old, friends and neighbors, the night peeling beans, in order not to lose fresh.
The art of making water crackers
Water crackers, or mooncakes in Yongsheng, Yunnan, have a history of 100 years.
Water cracker color and flavor, delicious, easy to digest, absorb, young and old, smooth and not greasy, fluffy and delicious texture, loved by the people.
Water shortcake craft production is delicate, unique, a variety of procedures, the production process are: selected ingredients, dough, dough cake, soaking, baking, packaging. The most important of these is soaking and baking.
There are also quite a variety of types of water pastry, including ham, sugar, honey, rose, Wu Ren, red beans and other categories, which are the most popular desserts in daily life.
Cultural heritage is the memory of time for human beings, and it is the precious spiritual wealth left by the generations before us. If you are a "foodie", why don't you learn to make these dishes now, so that Yunnan's valuable wealth can be passed on from one generation to the next.
As a Luoyang people, for the non-heritage food is naturally to say something.
Luoyang, as the ancient capital of the 13th Dynasty, not only left a lot of cultural relics and buildings, but also in terms of food has passed down a lot of memorable intangible cultural heritage, we might as well take a look.
1. Luoyang Water BanquetYang Water Banquet began in the Tang Dynasty, and has a history of more than 1,000 years, and is one of the oldest famous banquets in China that has been preserved so far.
When by the beloved Premier Zhou praised, the century-old real different is the Luoyang water feast will be carried forward (although now the real different reputation is not very good), Luoyang water feast is the only banquet full set of food were selected as a non-heritage food, can be seen in its great charm and cultural influence.
The whole seat **** set 24 dishes, including 8 cold dishes, 4 big pieces, 8 pieces, 4 pressure table dishes, hot and cold, meat and vegetarian, sweet and salty, sour and spicy both. The varieties are numerous, the flavors are delicious, and the reality is that people are dazzled.
Luoyang Water Seat is mainly concentrated in the old city generation, generally two people go to eat, then point two or three are a little bit too much to eat, good taste, the portion is not to play around, my favorite to be counted in the peony Yan dishes, really ate and still want to eat.
2. Peony Silver CrispPeony Silver Crisp is a kind of confectionery, and it is also a gourmet food selected as a non-heritage item. I have always felt that the Silver Crisp is very amazing, and it is a great pleasure to see the master making it with his hands, pulling the thing that feels like sugar to be very fine, like a silver wire, which is just a visual enjoyment, and it is also very crispy and delicious to eat.
Of course, the taste of Peony Silver Silk Crisp is a bit too sweet, so it may be a different story for those who don't like sweets.
Peony silvery pastry is mainly concentrated in the old city near the Lijingmen, as a special gift mostly, foreign tourists to buy most of them, as Luoyang people, keep this piece of land, when to eat can be da.
3. Beef soup in Luoyang
Beef soup is not actually a non-heritage, but I put it here, enough to see its weight and charm.
Luoyang beef soup has been inherited for more than a thousand years, and now there are large and small beef soup halls in the streets of Luoyang, beef soup has become a cultural symbol of Luoyang, a bowl of steaming hot beef soup every morning, the day is doubly energized.
It can be said that beef soup is not a non-heritage, but better than non-heritage, has been flowing in the blood of the Luoyang people in the cultural symbols, ask, throughout the country, there is a place like Luoyang, a minimum of five or six dollars will be able to come to a bowl of delicious beef soup it?
Luoyang food numerous, come to play friends can not miss oh.
I am Moe Zifan, a young man who loves culture.
Guangzhou Province - Xiao Feng Cake
Xiao Feng Cake, commonly known as Chicken Cake in Guangzhou, is one of the Cantonese pastries, which was first created in the Qing Dynasty during the reign of Xianfeng. It is baked with dough mixed with lard and dried fruit fillings. The outer layer is crunchy and the filling is soft, with various flavors such as sweet, salty, etc. It is one of the favorite snacks of the old Guangzhou people when they drink morning tea.
Chang'an Poon Choi
In the Dongguan area of Guangdong, Chang'an Poon Choi is a famous dish. It consists of meat and vegetarian ingredients stacked in layers, up to nine or ten layers of dishes, with the meat on the top layer and the vegetables on the bottom, with the steam running up and the gravy seeping down, making the flavor excellent.
Shaanxi Province - buckwheat noodles
Refined buckwheat flour with warm water and dough, take the appropriate amount of dough into the noodles bed pressed into the pot of boiling water, cooked and then fished into a pot of warm water, eaten by adding broth, veggie broth, miscellaneous sauces and other soups can be mixed. Although it sounds very simple, it actually has a long history and a set of very sophisticated production process.
Pucheng water basin mutton
Shaanxi water basin mutton to Pucheng water basin mutton is the most famous, originated in the Ming Dynasty Chongzhen years. The meat and bones of the sheep are used as raw materials, and the meat is eaten with baklava or steamed buns. Meat rotten soup clear, mellow and delicious, distinctive flavor, is a delicious dish indispensable to the Guanzhi people.
Zhashui patty cake
Patty cake is a traditional Han Chinese snack made of steamed and mashed taro, which originated in Zhashui County, Shaanxi Province. It can be eaten cold in summer and put into hot soup in winter. The flavor is fragrant, sweet and delicious, soothing and stomach, not tired of eating.
Jiangxi Province - Xiajiang rice noodles
Xiajiang County, Ji'an City, Jiangxi Province, the traditional Han snacks, founded in the Ming Dynasty during the Jiajing period, was praised by the Emperor as a tribute to the powder and crowned with the name "loyal rice noodles". Xiajiang rice noodles have a long time to cook not paste, long fried not broken characteristics, can be steamed, boiled, fried, mixed, etc., both light and salty.
Nanan duck
Ganzhou City, Jiangxi Province, Dayu County, Han Chinese famous dishes, has been more than five hundred years of history. From the selection of ducks, fattening, slaughter, to the first knife, two knife, pickling, and then to the sun dew, grading, packaging ...... each process is very careful, so that the duck color white, thin skin, tender meat, tail oil full of crispy chewy bones, flavorful and delicious.
Xiushui whistle
Xiushui County, Jiujiang City, Jiangxi Province, a long history and rich in characteristics of the traditional Han Chinese point. With the territory of the high mountain specialties of taro, Xixiang sweet potato flour as raw materials, with sweet or salty different fillings, on the pot can be steamed. After steaming, the whistle is soft and fragrant, and melts in your mouth.
Hebei Province - donkey meat barbecue
Donkey meat barbecue is divided into two genres: round Baoding donkey meat barbecue and square Hetian donkey meat barbecue. Among them, the Hezhang donkey meat barbecue production technology was listed in Hebei Province Intangible Cultural Heritage in 2011. The donkey meat is stewed in a big pot with aged soup and more than 20 kinds of seasonings. Crispy barbecue, tender donkey meat, the world's most delicious is no better.
Smoked meat
ChaiGouBao Town, HuaiAn County, Hebei Province, the traditional Han Chinese food, more than 200 years ago. The main varieties are smoked pork, smoked lamb, smoked chicken, smoked rabbit and so on. It adopts the cooking method of rotting three (stewing, boiling, simmering) and smoking two (gas, smoke). Smoked meat skin rotten meat tender, mellow flavor, fat not greasy mouth.
Zhengding eight bowls
"eight bowls" of this dish with strong northern characteristics, so far has a history of more than 1,000 years. Mainly includes: four meat, four vegetarian, concentrated steak, stewed, sauce, burnt, stewed, fried, steamed, simmered and other cooking techniques. It is characterized by meat dishes are not oily, vegetarian dishes are not bland.
Shandong Province - Taishan Tofu Banquet
Taishan Tofu Banquet is not a simple "eat tofu", the selection of materials to pay attention to the local characteristics of local specialties and tofu, vegetarian-based, meat and vegetables, the production process to achieve the steaming, deep-frying, pan-frying, stir-frying, steak, chowder, soup all kinds of things. Rich variety of dishes, there are nine main dishes, more than a hundred line dishes.
Hubei - Zaoyang Sour Paste Noodle
Sour Paste Noodle is a unique noodle dish in Zaoyang, Xiangyang City, with a history of more than 100 years. To make sour noodles, cabbage and celery are used, and the soaking of the cabbage must be done in an earthenware tank, and the temperature of the hot water for soaking, the length of time, the proportion of raw materials, and the fire of the process must be properly grasped in order to make the fresh and flavorful sour noodles.
Hainan - Hainan powder
Hainan powder, multi-flavored and fragrant, soft and smooth, stimulate the appetite, so more to eat and not greasy, love to eat spicy with a little chili sauce is more flavorful, eat to the end of the remaining small amount of powder, add into a small bowl of hot mussel soup mixed with eating, it is full of fragrant, a taste of the future.
Lingshui sour noodles
Lingshui sour noodles is a special snack in Hainan Province, sour, spicy, sweet and fragrant, rich in spices, the flavor is extremely tasty, and it is memorable. The powder of Lingshui sour noodles is as fine as Longkou vermicelli, and the rice is softened and ground to make net vermicelli
Of course, the non-heritage food of various places is much more than that! Chinese tradition is profound and profound, food is also countless. According to incomplete statistics, up to now, Shaanxi provincial traditional dietary non-legacy *** 92, Jiangxi provincial traditional dietary non-legacy *** 51, the first batch of national intangible cultural heritage list of 8 traditional dietary production techniques were selected, the second batch of 30 traditional drinks, dishes production techniques were selected ......
Mentioned around the intangible cultural heritage food, the following play aca bistro to give you a list of some ha!
1, chicken cake (Guangdong)
Chicken cake, also known as small phoenix cake, is one of the four famous cakes in Guangdong. Its flavor is sweet and crispy. The main ingredients are flour, peanuts, sesame, walnuts and so on. It was created in Guangzhou during the Xianfeng period of the Qing Dynasty and has a history of 170 years. It is known for its sweet and fluffy flavor, sweet with salt, and exotic aroma and taste. Rich in protein, oil, minerals, vitamins, human growth and development, physical fitness, prevention of disease has an excellent effect.
2, snail powder (Liuzhou, Guangxi)
Some food, some people hate it so much that it stinks, and some people think it is spicy and delicious, simply the best on earth! The snail flour from Liuzhou, Guangxi is definitely the best of the best in this category!
3, Longshu Ramen (Shanxi)
Longshu Ramen is a traditional noodle dish popular in Taiyuan, Shanxi Province, the legend says that because the noodles are as thin as whiskers, endless as strands of threads, resembling a dragon's whiskers, so the emperor gave the name "Longshu Ramen".
4. Zaoyang Sour Paste Noodle (Hubei)
Sour Paste Noodle is a unique noodle dish in Zaoyang, Xiangyang City, with a history of more than 100 years. To make sour noodles, you need to use Chinese cabbage and celery, soak the cabbage in a pottery tank, soak the hot water temperature, duration, proportion of raw materials, process and fire, etc. You need to grasp it properly in order to make good fresh and pure sour noodles.
5, Sichuan cold noodles (Sichuan)
Sichuan cold noodles is originated in Nanchong City, a famous snack, since the end of the Qing Dynasty, since its introduction, with its unique red spicy flavor mellow, fresh and refreshing Sichuan style reputation in Sichuan, passed down to the present day. 2007, Sichuan cold noodles in the production of the first intangible cultural heritage list in Sichuan Province.
6, bean skin (Hubei)
This is a local super traditional one in the snacks, it is said that this detention also has a history of several hundred years, in the local snacks on the street no matter whether it is in the morning or at night can be seen lined up in a long queue, the popularity of so many years is still hot, the snack in fact, the production of not particularly troublesome, the main situation with soybean and rice to make a thin, thick and thin, and the main situation with soybeans and rice to make the snacks. and rice into a thin skin, the next is the glutinous rice, meat fresh eggs and shrimp and other ingredients into the oil to fry a little bit, fried after the outside of the crispy, tender, superb taste.
7, sour soup fish (Guizhou)
Guizhou people love to eat sour food, in Guizhou there are "three days do not eat acid, walking to play leap leap" said. In the sour food dishes, especially in the sour soup fish dish is the most famous.
What are the non-heritage cuisines across the country? Intangible Cuisine Across the Country There are tens of thousands of food items that have been incorporated into national or local intangible cultural heritage lists. I can't list them all, I can only list the non-heritage food that I have eaten and introduce them to you.
(a) five-color glutinous rice: every year in the old calendar of the third of March is the day of worship, tomb sweeping Guangxi Zhuang. Five-color glutinous rice is indispensable for worship. Five-color glutinous rice generally refers to the white, black, purple, yellow, red five-color composition, are the choice of plant material. Black: Maple leaves are pounded, soaked in water, filtered with gauze, and the filtered water is put into a pot and heated to 45 degrees Celsius, then the glutinous rice is soaked for 5 hours. Purple: Pound the red bluegrass without hair, add water to the pot and boil it, then use gauze to filter the residue and put glutinous rice in to soak for 5 hours. Red: Pound the red and blue grass with hairs, add water to a pot and boil, then strain the dregs through a gauze and soak the glutinous rice for 5 hours. Yellow: Pound yellow ginger, soak in water, strain the residue through gauze, and soak glutinous rice for 5 hours. Soaked glutinous rice into the barrel, a layer of glutinous rice between a piece of gauze, steamed for 40 minutes so that the soft and fragrant colorful glutinous rice is made.
(2) raw pressed powder: raw pressed powder is the traditional cuisine of the Zhuang people in Guangxi, and Pumiao raw pressed powder is the most famous. Choose the old rice soaked for 5 hours, water mill grinding rice pulp, pressure dry water, placed one day to the rice pulp fermentation, with a rancid flavor. Put the rice pulp into the squeezer squeeze, a strip of rice noodles slipped into the boiling water, scalded and cooked fish up, over cold water, fish up into a bowl, add minced meat, tofu skin, scallions, soybeans, plus a spoonful of bone broth, a bowl of delicious raw pressed powder on the made, the more rancid the raw pressed powder, the better.
(C) Binyang sour noodles: according to legend, during the Northern Song Dynasty, Di Qing's southern conquest of Nong Zhigao came to Binyang, the generals do not like to eat rice, like to eat noodles, so the people soaked rice, ground into a rice paste, steamed into rice noodles, plus rice vinegar, brine, cucumber, etc. to give the generals to eat. After eating, the generals felt appetite and refreshed. Binyang Sour Vermicelli is a famous dry vermicelli from Binyang County in Guangxi, which is tender, sweet and sour and appetizing. The noodles are steamed by hand, cut into strips and added with special sour sauce, crispy skin, beef paste, peanuts, sour cucumber, finger peppers, mung bean sprouts, cilantro and so on. You can eat the delicious Binyang Sour Vermicelli as soon as the chopstick strips are fished out.
Quanjude Roast Duck, Buddha Jumps Over the Wall, Donglai Shun Brushed Lamb, Cantonese Mooncake, Dog Buns, Knife Cut Noodles, etc. are non-heritage cuisines from all over the country.
Hello, I'm Food in the Kitchen, and I've seen a lot of answers, and I've learned that there are too many dishes in China. In particular, this kind of inheritance of hundreds of years of non-heritage food, just look at people drooling. I'm sure I'll have to try all of them when I get a chance.
I went through all the answers and didn't see any food from my hometown. My hometown is in Dezhou, Shandong Province. There is a kind of chicken called the world's first chicken, is the classic Lu cuisine. It is the Dezhou Steak Chicken.
Dezhou pickled chicken was founded in 1692, because there are more than 300 years of history. Five spices off the bone, meat tender and pure, taste through the bone marrow, golden color, yellow in red, the whole chicken into a lying body shape, so also known as the Dezhou five spices off the bone steak chicken.
Ingredients are seasonings, peppercorns, cinnamon, cloves, tangerine peel, sand nuts, ginger, cinnamon sticks and more than 20 kinds of Chinese herbs. There are sixteen kinds of seasonings such as cumin, soy sauce, sugar and salt. Texas steak chicken is also very nourishing, appetizing, tonic kidney, digestive role.
Qianlong down the south of the river, passing through Shandong specified to eat Dezhou pickled chicken. The world's first chicken praise.
Dezhou is known as the nine heavenly thoroughfares, many major transportation routes through Dezhou. With the ships, trains and automobiles, the Dezhou steak chicken went to the whole country and the world.
Have you ever bought Texas Grilled Chicken on a green train?
1. Toad spitting honey
Tianjin Intangible Cultural Heritage, is a traditional snack in Tianjin, the outside of the crunchy white chocolate, wrapped in the middle of the rich chocolate, the inside of fresh milk and noodles. The taste is sweet, smooth but not greasy, milky and rich, young and old love to eat.
2. Dog Buns
The first thing that comes to mind when mentioning Dog Buns should be 18 folds. Its selected fillings and attractive appearance make people look so appetizing. The fresh but not greasy buns just out of the cage are fresh and fragrant, and the combination of oil juice and meat flavor is just perfect.
3. Eighteen Street Sesame Flowers
Another traditional Tianjin snack, after deep-frying the large sesame flowers crispy flavor, and then sprinkled with green silk roses, walnuts and so on, loved by all the people. It is also a good gift for New Year's Eve, which represents a good meaning and spreads the essence of Tianjin's culture.
4. Ear-eye fried cake
Glutinous rice crust, wrapped with red beans, sugar fried into the filling, after the frying of sesame oil and become. The finished product is flat ball-shaped, light golden yellow, filling black and red delicate, is a specialty of Tianjin. It is sticky and sweet, and tastes great when eaten while it is hot.
Wuhan's non-heritage food is too much, to provide you with a few: Cai Linji hot dry noodles, the old Tongcheng Doupi, Wuchang fish ......
When it comes to Wuchang fish, we must recommend this Fangpalang Wuchang fish, formerly known as the Dazhonghua restaurant, "only to drink the water of Changsha, and food Wuchang fish." In 1956, Chairman Mao came to Wuhan to swim in the Yangtze River and tasted Wuchang fish after leaving this famous poem, the original Dazhonghua restaurant is also known throughout the world.
The Wuchang Fish of the World is the best way to maximize the freshness of Wuchang Fish, which has long been on Wuhan's must-eat list
The spring water Wuchang Fish of the World looks like a breeze, but it's amazing in the mouth, with the right amount of acidity, sweetness, freshness, saltiness, and spiciness.
Chef Zhao, the chef of the World Wuchang Fish of the World, is also a famous person. The master chef is Mr. Sun Changbi, and he's guided by Chinese culinary master Lu Yongliang
If you're in Wuhan, you'll want to try it, or you won't be here at all.