Shandong pancake

Shandong pancake is a special noodle of Han nationality. Originating from Linyi, Tai 'an, Tengzhou, Jining, Qufu and other areas in the south and southwest of Shandong, it belongs to Shandong cuisine. Zhuge Liang or Meng Jiangnv invented many legends. Shandong pancakes are very thin, made of whole grains, rolled with green onions, vegetables, meat or delicacies, and can be eaten with relish. The origin of pancakes can be traced back to the Eastern Jin Dynasty. From the historical development to the present, pancakes are mainly divided into two names: Yimeng Mountain pancakes and pancakes near Taishan Mountain. Hand-grabbed mutton

Hand-grabbed mutton is a traditional food loved by Mongolian, Uygur and other ethnic groups in China. It has a history of thousands of years. When you eat it, you can directly grab the mutton with your hands and dip it in the seasoning, not to mention its delicious meat, not greasy or greasy taste. This special way of eating has attracted many diners to taste it. Chengdu cold string

Chengdu cold pot string is a traditional local snacks in Sichuan, belonging to Sichuan cuisine. It first appeared in the mid-1981s. But it's slightly different. It is made by cutting all kinds of vegetables and meat into irregular shapes, then putting these dishes into strings with bamboo sticks, and finally putting them into a pot with special formula for processing and cooking. Mutton paomo

mutton paomo is referred to as mutton paomo for short, and its raw materials are mainly mutton, chopped green onion, vermicelli, sugar and garlic, etc. It was called "mutton soup" in ancient times, and it is delicious in the northwest, especially in Xi 'an, Shaanxi Province, which enjoys the most famous beef and mutton paomo. It is well-cooked, mellow in flavor, thick in rotten meat soup, rich in nutrition, full of fragrance, attractive in appetite and so on.

Su Shi, a famous poet in the Northern Song Dynasty, wrote a poem, "There is bear wax in the dragon, and mutton soup is the only thing that Qin cooks". Because it warms the stomach and resists hunger, it is always loved by people of all ethnic groups in Xi 'an and northwest China, and foreign guests come to Shaanxi to try it first to satisfy their appetite. Beef and mutton paomo has become the "general representative" of Shaanxi famous food. Guilin rice noodles in Guangxi

Guilin rice noodles is a famous traditional snack with a long history in Guilin, Guangxi. It is famous for its unique flavor. Its workmanship is exquisite. First, the good early indica rice is ground into pulp, bagged, filtered and dried, stuffed into powder balls, cooked and pressed into round roots or sheets. Round said rice noodles, flaky said cut powder, commonly known as rice noodles.

Its characteristics are white, tender, soft and smooth, and refreshing. It can be eaten in a variety of ways. The production of brine is the most important, and its technology is different from family to family. It is roughly made of pig, beef bone, Siraitia grosvenorii and various seasonings, and it has a strong flavor. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder, and shoulder rice powder. Mapo Tofu

Mapo Tofu is one of the representative dishes of Sichuan cuisine. It is said that during the Tongzhi period of the Qing Dynasty, a Liu family in the northern suburb of Chengdu was called "Chen Mapo" because of pockmarks on his face, and the cooked tofu was created with "Chen Mapo Tofu". The poet's "Jincheng Zhuzhi Ci" in the late Qing Dynasty has been recorded. The main raw materials are tofu, shallots and watercress, which are characterized by "hemp, spicy, hot, fragrant, crisp, tender, fresh and lively", delicious and memorable. Silver noodles

Most of the silver noodles in Changzhou are Yangchun noodles, or red or white soup heads, with a spinning noodle in the middle. When eating silver noodles, we should pay attention to the words "noodles, soup, whistle and heat". The so-called ingredients selection, soup as the essence, whistle heat assistance, one can not be less! A bowl of white silver noodles, with yellow egg skin silk and green chopped green parsley, is filled with rich chicken soup and served with a dish of delicious toppings. It is smooth, soft and tough, and very delicious. The earliest silver noodles were created by Weixiangzhai Noodle Restaurant, a century-old store in Changzhou during the Republic of China. The noodles are as thin as hair and as white as silver, which is quite characteristic of Changzhou. Lotus

fried lotus root box is a representative of Boshan cuisine. In the past hundred years, Boshan chefs have created a large number of food varieties with Boshan regional characteristics through long-term and continuous practice. Authentic Boshan fried lotus root must have fresh raw materials, complete seasonings and sufficient pickling time, and it will never make do. Pay attention to the heat when frying lotus root, this thing can only be understood but not expressed. Don't underestimate this simple fried coupling, the mystery of which can't be mastered in a short time. Even if you don't work hard, there will be a world of difference. Zongzi

Zongzi, also known as "horn millet" and "tube zongzi", is a traditional festival food of the Han nationality during the Dragon Boat Festival, which is made by steaming glutinous rice wrapped in zongzi leaves. Legend is circulated in memory of Qu Yuan, which is a traditional food with the deepest cultural accumulation in China history and is deeply loved by people. In February, 2111, two physical zongzi were unearthed from the tomb of Song Dynasty in De 'an County, Jiangxi Province. According to research, this is the earliest physical zongzi in the world.

As early as the Spring and Autumn Period, "tube brown" appeared, and in the Southern Liang Dynasty, zongzi with the combination of medicine and food also appeared. Until now, every year on the fifth day of the fifth lunar month, China people have to soak glutinous rice, wash zongzi leaves and make zongzi. This custom has also spread to North Korea, Japan and Southeast Asian countries.