My hometown Liuzhou is beautiful, rich and prosperous. As long as you come, you can't bear to go back, but Liuzhou is most famous for its delicious and spicy snail powder.
Snail powder has a unique flavor of sour, spicy, salty, fresh and spicy. A bowl of snail powder is made of soft and refreshing rice flour unique to Liuzhou, with some refreshing ingredients such as sour bamboo shoots, yuba, fungus, peanuts and dried radish, and then poured with a spoonful of boiling soup. But don't underestimate this snail, okay? Soup can be very delicate. Made of green snail as the main material, plus dozens of spices such as spiced and star anise. In Liuzhou, if your snail soup is tasteless, no one will read it. Carefully cooked snail soup has the characteristics of clear but not light, hemp but not impetuous, spicy but not spicy, oily but not greasy. It is usually cooked in a large iron pot with bones and snails soaked in it.
Seeing a bowl of authentic snail powder will definitely open your appetite. You see, glittering and translucent white rice noodles and green fresh vegetables are soaked in crimson spicy oil, and fried golden crispy yuba is also dotted among them. Peanuts, day lilies and sour bamboo shoots are covered with shiny red oil clothes, which makes people drool. You can say that snail powder is the first snack in Liuzhou without hesitation! Walking on the streets of Liuzhou, you can always smell the unique smell of snail fragrance. Without the sour and spicy taste, it floats in the air. The sound of "sucking durian and powder" constitutes an indispensable beautiful landscape on the streets of Liuzhou.
My hometown food composition 2 My hometown is in Ningbo. Speaking of Ningbo cuisine, I think of China Ningbo rice cake on the tip of my tongue.
I heard my mother tell a story about rice cakes. When there was a war in ancient times, the soldiers were too hungry to fight because of lack of food. Later, they dug up the "city brick" rice cake stored by the villagers in the underground of Cicheng, Ningbo. The soldiers ate rice cakes and won a great victory with great strength. Ha ha! The rice cake is a good thing to fill your stomach.
Let me introduce the practice of rice cakes. Soak fresh japonica rice in water first, then grind it into powder with a stone mill, then steam it in a pot, then mash it into rice balls, and finally make it into rice cake strips with a mold. The striped rice cake is made like this! We can make many delicious foods with this rice cake. There are vegetable fried rice cakes, crab fried rice cakes, snow vegetable rice cake soup ... delicious rice cakes taste slippery and full of rice fragrance. It is really delicious!
There is also a common New Year greeting in our hometown: "The rice cake is getting higher every year, and this year is better than last year."
There are many delicious foods in our hometown. There are famous Ningbo Tangyuan, Fenghua Peach, Cixi Yangmei, and all kinds of delicious seafood, which makes my mouth water.
I invite you to Ningbo to taste delicious food. Welcome to Ningbo!
Fengyang, my hometown, is a beautiful and rich place. There are many delicious foods here, such as pickled fish, pepper chicken and duck in Huaqing sauce … but I prefer crabs in Garden Lake. It tastes fat, so I like it.
It's autumn now, and crabs have a lot of crab roe, and there are crabs in every vegetable market. Mom bought me some to eat. The practice of crabs is simple:
First, wash the crabs with a brush. Then, tie the crab with a rope, which is prepared to prevent the crab from struggling in the pot. Then, pour some water into the pot and put the steamer on it. After the water is boiled, put the crabs in. In the process of steaming, I found that the crab was still green and slowly turned orange. After a few minutes, the crab is ripe.
I ate the meat on my leg and the meat on the clip first. Then I opened the crab shell again and saw a lot of crab roe in it. I dug with a spoon and tasted it slowly. I took a bite. "wow! It's delicious! " I exclaimed, wanting to eat dozens of crabs.
This is the delicious food in my hometown, Garden lake crab. Although there is not much meat and crab roe, it is very nutritious. I love my hometown garden lake crab!
There are so many food classes in my hometown that you can't forget anything. One of the most unforgettable foods is wonton soup.
Use a triangular skin, put some meat on the corner, wrap the corner with chopsticks, then dip both sides in water, and rub it around, and a unique wonton soup will be ready.
When a steaming bowl of wonton soup is served to you, it will make your mouth water. The taste of stocks is so delicious that people are salivating. The green "seaweed" and the free "fish" in the bowl are swaying in the soup, like a fairy dancing, like a blooming white lotus ... people want to eat more and more.
Try the soup first. Spicy and delicious. It is really delicious! The soup kept sliding down my throat, just like sitting on a slide. I took a few sips in a row. Wow! The best! I was fascinated by the smell. I gently picked up a small fish wonton soup and took a bite of the fish skin first. Delicious and smooth! I ate meat stuffing again, but meat is my favorite. And this meat is not big, but it is extremely tender. I ate the "little fish" in one bite and was deeply intoxicated by this delicious god. Another "small fish" was picked up by me and slipped down my throat at once. It was very comfortable! In a short time, the "small fish" in the bowl was solved by me. After eating, I was sweating profusely, flushed and "smoking" assiduously.
You must not forget this delicious food! Be sure to try Emei's wonton when you have the chance!
The food ingredient 5 in my hometown creaked, and there was a slight sweetness floating in the oil pan. That incense, it flies ten miles and passers-by come to buy it.
Yes, this is Youzan in Ningbo. There are many flavors of oil cake, but my favorite is salty seaweed oil cake.
Seaweed oil praise is to mix fresh seaweed with fermented flour, knead it again, and finally pull the dough into a twist shape and put it in a hot oil pan. This is my favorite time, because I can eat delicious seaweed oil soon!
You have Zanzi in your hand and a slight smile on your face. This is a nursery rhyme that my grandmother heard. My grandmother is near the Drum Tower. She often buys me oil praise for me to eat after school. Bite it down, and with a click, two tightly intertwined oil praises were split in two by me.
When I was a child, I was greedy and opened the jar from time to time to find out the seaweed-flavored oil praise. Whoever steals it feels happiest and best. Once, when I was stealing vegetables, my grandmother found me. Grandma didn't tell me. At night, she put her hand in my ear, tilted her head and whispered to me, "What did you steal during the day?" My heart thumped and jumped. I smiled with malicious intent. Grandma patted me and looked up and said, "Oh, it's great to eat oil again!" " "At that moment, I aimed at the opportunity and stole another oil praise. Grandma and I both smiled happily.
Looking back now, I really have never eaten such delicious oil praise.
Huimian Noodles is our Henan cuisine, but Zhengzhou has the reputation of "City of Huimian Noodles". There will be many Hui noodle restaurants on Zhengzhou Avenue. Every time I pass by, I will try the delicious food in my hometown-Huimian Noodles.
Huimian Noodles in my hometown is very simple. My mother often cooks it for me at home. Mother pulls the noodles well, and then cooks them in the pot for a while with good sparerib soup. When they are thoroughly cooked, noodles and soup are served, and a few pieces of beef, day lily, fungus and quail eggs are added ... and coriander is added before serving, which tastes better.
Wait ten minutes. The most anticipated moment came, and the steaming face came to me. Suddenly, a fragrance came to my face, plus fat and delicious soup. The smell of beige Huimian Noodles makes people drool. I couldn't help picking up chopsticks and eating. Delicious, excellent taste, can not be summed up in one word.
From then on, I fell in love with eating Huimian Noodles. Every week, I try my mother's Huimian Noodles. When eating noodles, I was intoxicated. When the last noodle was finished, I felt hot all over, as if I had been ignited by fire. I am very comfortable! Looking up at the relatives around, there is no one who does not eat with relish, and there is no one who does not show satisfaction.
I think, at this moment, everyone gives a thumbs-up for this delicious bowl of emblem in their hearts. Because, this is not a bowl of Huimian Noodles in Henan, but the long-lost hometown flavor of wanderers returning from afar.
Henan famous noodles not only satisfy the oral intake of generations, but also satisfy the memories of generations. Eating Huimian Noodles in Henan is really enjoyable!
My hometown food composition 7 My home is in Lanzhou, where there are countless delicious foods. There are delicious beef noodles; There are delicious gray beans; There are also hot winter fruits to quench your thirst. These delicious foods are fragrant and golden, but my favorite is beef noodles!
People in Lanzhou are addicted to beef noodles. Adults and children like to eat beef noodles. In the streets of Lanzhou, beef noodle restaurants can be seen everywhere. Every time I pass the beef noodle restaurant, I drool and rush in like a little greedy cat, followed by my mother. After entering the beef noodle restaurant, my mother immediately ordered two bowls of beef noodles. You see, Master Lamian Noodles can draw many kinds of faces, such as: capillary, wide, wide, leek leaves, thick, two fine, three fine, etc. My favorite is capillary!
When my mother brought hot beef noodles to the table, I saw red Chili oil, clear soup, green coriander and garlic sprouts, pure white radish and yellow noodles floating in the soup. Smelling delicious beef noodles, I wolfed it down in a short time.
Listening to my mother, "It is said that beef noodles were created by a Hui chef named Ma Baozi in the Qing Dynasty, and later generations brought this pasta culture to the extreme and became famous all over the world." After listening to my mother's words, I like beef noodles in my hometown even more.
After listening to my introduction, I'm afraid your mouth is watering. Come to my hometown quickly! I will wait for you in my hometown!
My hometown food composition 8 My second hometown is in Hangzhou. As a new Hangzhou native, I know a little about the food in Hangzhou.
There are many delicious foods in Hangzhou: green onions, cat ears … all of which can stop me. I like black rice best.
Legend has it that a patriotic emissary was killed, and the magistrate refused to give him a cell, so he was put in a pigsty and refused to eat. An old janitor hated magistrate of a county, so he collected a kind of leaves, ground them until dark juice flowed out, then took out a prepared rice ball, poured the juice on it, and finally made pig manure. The patriotic messenger saw it and ate it immediately. So, with the help of the old man, he was released from prison.
Black rice is usually eaten in the long summer. Old people say that eating black rice in long summer can resist the heat. Look at the color first, black is shiny; Ask Xiang again, Xiang is Xiang; The last taste, take a bite, take another bite, full of fragrance, and the last bite, you have finished eating, only feel endless aftertaste, and want to eat another bite.
Few people can cook black rice now, and it is difficult to eat authentic black rice. I hope the new generation can keep this kind of cultural food. In our eyes, these traditional foods in old Hangzhou may not be as delicious as foreign fast food, but this culture will be passed down in our hearts forever.
Just say no, please come to Hangzhou to taste delicious black rice when you are free!
The most famous food in my hometown is coconut chicken soup. It is a specialty of Hainan, mainly made of coconut and Hainan Wenchang chicken. First put the washed chicken in the pot and blanch it once, then take it out and wash it. Chicken is ready, prepare coconut. Cut the coconut, scoop out the coconut pulp with a spoon, put it in the pot, then pour in a proper amount of coconut water and water, add some spices, and finally put the washed chicken in the pot, boil it in a big fire and simmer it for two hours.
Delicious coconut chicken soup came out. As soon as the lid is opened, the thick fragrance comes to the nose and makes people drool. I can't wait to fill a bowl. Although it was very hot, I took a sip anxiously. As soon as the soup entered, a silky and mellow taste spread in my mouth instantly. I can't bear to swallow this soup and savor it. This soup not only has the unique fragrance of Wenchang chicken, but also has the sweetness of coconut and the mellow fragrance of coconut meat, which is simply delicious. Although I drank slowly, I quickly swallowed a bowl of soup.
After eating soup, of course, you should eat chicken. I picked up a piece of milky white chicken and chewed it hard to separate the flesh and blood. The chicken melts in the mouth, and the fragrance of coconut permeates the chicken and tastes like coconut-flavored cotton candy.
This is Hainan's delicious food-coconut chicken soup, which is my favorite food. I like the food in my hometown.
Hometown Food Composition 10 Although I have left my hometown in Hubei for many years, I still remember Regan Noodles, which is delicious.
In Hankou, 1963, there was a man named Cai. His noodle soup is very popular. Guests often have to queue for a long time, and the queue is like a long, shaking head. Some people can't wait to leave at once. In order to buy noodles better, Cai Weiming cooked the noodles until they were 70-80% mature, cooled them, greased them, and soon he could sell pasta.
One day, he found that the sesame paste in the oil and hemp workshop was very fragrant, so he added sesame seeds to it and sprinkled diced radish and chopped green onion. Everyone says it's delicious. Later, after transformation, sesame paste was changed into peanut butter, and Regan Noodles was born.
I still clearly remember the first time I ate Regan Noodles, but when I was a child, I heard his father say that he was going to eat Regan Noodles, and I was immediately scared and at a loss. I am like a frightened lamb, too scared to know what Regan Noodles is. The word "spicy" is so scary that I dare not eat Regan Noodles. Finally, persuaded by my family, I licked it carefully. It turned out to be so delicious, hot but not hot, still warm, not only dry, but also slippery, not salty and not light, just right, with endless aftertaste. I ate a whole bowl at once.
Regan Noodles is special. When you are near Regan Noodles, you will smell a strong fragrance, like ground sesame seeds, but you won't choke, and it will be covered by the smell of peanut butter. Oh, the length and thickness of noodles are just right, which reflects the character of Hubei people.
Hometown food composition 1 1 Walking on the path, a tangy aroma came to my nose. I can't help but go to the place where the fragrance is emitted. I looked up, and it turned out to be the most famous restaurant on the path-Big Crab. I walked into the shop and people were already crowded. It turned out to be the mitten crab of Qinhu Lake in our hometown.
Speaking of fat crabs, my mouth is watering. The aroma is enough to make you intoxicated. At first, crabs in blue were like soldiers in impeccable armor. When steaming in the pot, the soldiers were not so happy. After the pot boiled, the crab turned red like Guan Yu. I wish I could catch them and eat them at once.
I waited for a long time, and the big, fat and delicious crab arrived in my hand. When I opened the crab shell, the aroma had permeated the whole restaurant. When I saw the red crab roe, I immediately grabbed it, put it in my "big mouth" and took a bite. The taste is really waxy, and the umami flavor reverberates in the mouth and slowly flows into the stomach, and the heart is surrounded by this aroma. I took another bite, and the more I ate, the more fragrant I became. I ate all the crab roe, and when it came to crab meat, I opened the crab body and split it in half. I saw the white meat and put it in my mouth. The soft meat is slippery in my mouth, and I feel the taste of crabs going straight to the taste buds.
"At this time, I have to be knowledgeable, and I only eat a few times in the world." The taste of home shines in my heart, and the people in the same town are really smart and simple.
Food composition in my hometown 12 My hometown is a Hakka, and I am an out-and-out Hakka. Speaking of delicious food in my hometown, there are countless, but this dish makes my mouth water when I think of it-making tofu.
This is a Hakka dish! Everyone often makes it, and the taste is full of praise! My ingredients are tofu, pork and mushrooms. If you want to make fermented bean curd more delicious, putting some green onions is the best choice. Although the material is so simple, it has high nutritional value! Eating fermented bean curd can make up for the weak, strengthen the body and regulate osteoporosis. But it tastes a little salty, but it's delicious. Its soup is mellow, fresh and smooth, and tastes very delicious.
It is said that this dish originated in jiaozi in the north. Because of the lack of wheat in the south, Hakkas use fermented bean curd to express their feelings for northern jiaozi and Central Plains culture. Whether on holidays or at ordinary times, it is the favorite of Hakkas. Although fermented tofu smells good, we should be careful not to eat foods like tofu and pork. Tofu-like foods include honey, water bamboo, bamboo shoots and pig liver. You'd better not drink too much tea after eating pork.
After listening to my introduction of fermented bean curd, can't wait to taste delicious food? There are many delicious foods waiting for you to taste in my hometown!
My hometown food composition 13 My hometown is Anyang, where there is not only the world-famous artificial Tianhe Red Flag Canal, but also a kind of food unknown to outsiders-vermicelli rice.
It is said that rice paste also has a special origin. A long time ago, there was a drought in the ancient capital Anyang, and the people had no water to eat. At that time, there was a flour mill in Daximen, the ancient city. There is a small well in the shop, which is shallow enough to maintain production. People have no choice but to take the waste powder slurry dumped by the powder factory home to cook to satisfy their hunger. Because it is too sour, people cook it with millet, salt and wild vegetables. Later, people cooked it with peanuts, soybeans, big oil and sesame oil. After that, the chef carefully mixed the ingredients and formed a traditional famous food with Anyang characteristics-vermicelli rice, which has been passed down to this day.
The method of making rice paste is simple, and the appropriate amount of rice paste is burned with fire, and soybeans and peanuts are put together at the same time; When boiling, put the prepared millet and meat oil into the slurry to boil; When smelling rice paste, add chopped Chinese cabbage and shredded carrot, and add salt to continue cooking; When the cabbage is cooked, sprinkle some chopped green onion and coriander, and the rice paste will be cooked.
The vermicelli rice tastes sour and fragrant, which is both appetizing and clearing away heat.
The porridge shed in Anyang generally has rice paste, which is not only unique in taste, but also inexpensive. If foreign tourists visit Anyang, don't forget to drink a bowl of authentic rice paste.
As the saying goes, "Food is the most important thing for the people". Every place has its own unique food: Peking Duck, Daoxiao Noodles in Shanxi, Little Sheep in Inner Mongolia ... And the most famous food in my hometown of Wuxi is steamed stuffed bun.
It is said that there was a steamed stuffed bun shop in nanxiang town during Tongzhi period of Qing Dynasty. Due to the increasingly fierce competition, the boss is thinking about how to make the skin thinner and the meat stuffing more to attract more people to eat steamed buns. With the progress of technology, steamed buns were born.
The shape of steamed bread is particularly attractive. Its round body, wearing a thin, somewhat transparent white coat, and the 18 folds on it form a small flower bud, which is really cute and chubby. The steamed bread that just came out of the cage is steaming, emitting an attractive fragrance and making people drool.
Don't worry, don't swallow the steamed bread in one gulp, or the hot salt water in the steamed bread will make you cry. The trick to eating steamed stuffed bun is to shake it from side to side, lift it gently, open the window first, and then drink soup. First, you should hold the top of the steamed bread with chopsticks, gently shake it from side to side, slowly lift it away from the steamer, bite a small hole in the edge of the steamed bread, and then slowly and carefully suck its marinade. Next, you can slowly taste the steamed bread in small sips, or swallow the delicious steamed bread in one gulp. The steamed buns dipped in vinegar also have a special taste.
Dear friends, when you arrive in the beautiful Wuxi, don't forget to try the endless steamed buns!
Food composition in my hometown 15 There is a famous specialty in Taixing, my hometown, which is Ginkgo biloba. When it comes to ginkgo biloba, people will give a thumbs up. The most famous one is Ginkgo biloba red fried meat.
On New Year's Day, I saw my mother carrying a bag of ginkgo biloba. I shouted happily, "Oh! Eat ginkgo! " Mother motioned me to stop. When we entered the room, my sister saw Ginkgo biloba and jumped for joy.
When I first started making ginkgo biloba, my mother removed the shell of ginkgo biloba, then removed the epidermis of ginkgo biloba and put it in when frying meat. After a while, a pot of fragrant gingko red fried meat came out.
Time to eat. The first course is fried pork with gingko red. Looking at these varieties of fried ginkgo and braised pork, people can't help but move their forefinger. My sister and I looked at our hands and began to tremble. Grandpa looked at our posture and said, "Eat, eat, eat if you want." My sister first picked up a ginkgo, took a bite and said, "This ginkgo is really delicious. It is yellow and transparent. A bite is delicious. " Look at her eyebrows and curved corners of her mouth, and you will know that the delicious fried shredded pork with gingko red is really irresistible. I also picked up chopsticks and put a ginkgo in my mouth. Suddenly, a strong fragrance was added to my mouth, and Ginkgo biloba slipped on the tip of my tongue. My sister and I began to revel in the fragrance. Before I knew it, I ate more than half of it. My mother said, "Have some rice." We just reacted.
This is the delicious food in my hometown-fried meat with gingko red. Make sure you still want to eat after eating!