Ingredients with stories
To reveal the creative background of each dish for you, a foodie should not only learn it, but also learn to use it, not only to be a person who can eat, but also to be a person who can eat. Many people have the impression that Central China eats Gu Mi, but there are cakes in the north. In addition to the different food collocation at the staple food level, different food culture and art are also bred on meat products. Xinjiang, Inner Mongolia and Shaanxi provinces, which are famous for their beef, are the "king's heads". Which places are more praised by the old people? Besides beef, is Hami melon produced in Xinjiang delicious?
Uighurs are forbidden to eat fish at the dietary level. As we all know, the military dam is located at the junction of the middle and lower reaches of the Lhasa River and the Yarlung Zangbo River, surrounded by mountains on three sides and facing water on one side. Due to its unique terrain, local residents make a living by fishing. When Mr. Ma Yi visited this place, he had a chance to taste the local minority food-fish. Is the fish delicious? What's so particular about food culture? In addition to visiting Tibet, the cuisines aimed at Sichuan and Gansu provinces also mean ethnic minority cuisines. What are their lingering smells? Let's go and have a look.
China on the Tip of the Tongue has given many people a brand-new and upgraded definition of the Chinese nation's food culture and art. Food is not only something to satisfy hunger, but also an impression of a city, a symbol of city culture and art. Food is the body of taste, and taste is the soul of food. The uniqueness and aesthetic feeling of "taste" in food culture are fully displayed in the hands of gourmets and chefs. They pay attention to ingredients and respect employees, which is reflected in ingredients and everyone's taste. They also made a large number of regional delicacies into dishes familiar to many people, creating a food culture with local characteristics.