My hometown is Xiangyang City, Hubei Province. The most famous snack here is Xiangyang beef offal noodles!
Xiangyang beef noodles are not as greasy as Lanzhou Lamian Noodles, nor as dry as Regan Noodles. Some of them have indescribable unique flavors, which make people have a long aftertaste.
"Two beef noodles and a bowl of yellow wine" said the guest.
I saw the noodle chef holding a long bamboo spoon, grabbed a ball of noodles and put it in. He shakes it in the hot noodle soup every half minute or so. Soon the noodles were cooked in hot broth, and the noodles were put into the bowl by the chef's hand in a beautiful arc in the air. It looks very complicated. This is to add large pieces of beef and pickled tofu to noodles and take them out with a spoon. Sprinkle it evenly on the noodles. If there are customers who like to eat onions, garlic, parsley or peppers, you can add a little flavor and embellishment to the noodles, so that a bowl of steaming beef noodles is ready.
Customers who come to eat beef noodles line up every day, and some foreigners even envy them too early. After eating, they praised again and again: delicious! Very good!
But do you know how to eat Xiangyang beef noodles? You can't drink soup at the first bite of Xiangyang beef noodles. As long as you eat a little noodles, noodles will enter your stomach from your mouth. It feels like a warm current, gradually spreading in your body. Eating and eating, there will be dense sweat on your body. You can drink soup at this time. Don't take a big bite when you drink soup. A sip is very comfortable, and a few more authentic Xiangyang yellow wine will taste even better! The first bite of Xiangyang yellow rice wine is not as strong as white wine, but also slightly sweet.
Eating beef noodles is spicy and worry-free, hot and comfortable, enjoying the wonderful. At this time, it's time to have a rest and enjoy the taste.
The taste of beef noodles is memorable and fascinates every Xiangyang child. I can't forget it for a long time Come and try our Xiangyang beef noodles!
As the saying goes, "Food is the most important thing for the people."
Every place has its own unique local characteristics. There are many famous snacks in Luohe, my hometown, such as fried stinky tofu, mala Tang, potato flour, Baijimo bacon, cake shop, kebabs, fried fresh squid with sauce and so on. Among them, I think the best is fried fresh squid in sauce.
Fresh squid in sauce is delicious and delicious. You see, the skin is coated with some cumin flavor and some sweet sauce. The smell of fried squid in soy sauce is on this sauce, and the sauce is still far away.
Take a bunch of freshly baked squid and wait to put it in your mouth. A smell goes straight to your nostrils. Take a bite and put it in your mouth. The smell of cumin and sweet sauce floats around in your mouth and slowly turns into a drop of water, just like fog turns into a drop of water and drops into your stomach. After taking a bite of squid meat, chew it carefully. This meat is particularly chewy. If you take the first bite, the taste will definitely make you take the second bite.
Sauté ed squid is actually very simple. That is, roast the squid that the customer wants on an iron plate, take a flat one, press it for a while, brush it with a layer of sauce and then press it, and then turn it over and brush it with a layer of sauce. Repeat this several times, that is, roast the fresh squid and deeply melt the flavor of the sauce into the squid.
Put the grilled squid on the bun and roll it up to eat. There are also many kinds of squid, big string, small string and whole piece? Friend, do you want to eat squid with sauce? If you like, come to my hometown as a guest, and I will definitely let you eat delicious squid with sauce explosion!
My hometown is Xi 'an, where I grew up. Although Xi 'an's scenery is not as beautiful as Guilin's landscape, there are Xi 'an's most attractive snacks, cold noodles, mutton buns in soup, persimmon cakes ... Here, let me introduce my favorite cold noodles!
Look! Isn't this the cold rice noodle shop? Although his shop is not big, there are many customers. Look, don't people come and go to eat cold rice noodles? Walking into the store, I looked at other people's bowls of red pepper juice, white sesame seeds, green cucumber slices, and cold noodles dyed red with pepper, and my saliva was already spinning in that greedy mouth. Ok, don't look, eat a bowl first! Can't wait to let out a cry: "Boss, a bowl of cold rice noodles!" ""OK, just a moment, please. "I saw the waiter skillfully pull some dough into the bowl with his fingers, then put a few spoonfuls of unique cold noodle juice and various seasonings: salt, vinegar, soy sauce, sesame sauce, and then put a few clean dough into a big Chili jar with red lipstick, sesame and red peppers floating, and blue and white marks. Stir in a bowl for a while, and a bowl of delicious food will be delicious-cold.
Taste it! Sour, with the taste of vinegar; Spicy, with the taste of pepper; Salty; Fragrant, with the taste of pepper; There is also a strange, pungent smell-garlic! All kinds of flavors can only be described in one word, and that is cool! Eat a bowl in summer, it is soft, slippery and icy, and the chill will soak your heart. Even in the severe winter, the business of this shop is still booming. That's spicy, that's hemp, that's weird. Eating a bowl will also make you feel happy and unforgettable.
What? Are you greedy? Then come to Xi 'an, my hometown, and give yourself a bowl!
Yang Guo's special snack-Regan Noodles, if you come to Yang Guo, it means that you will come for nothing if you don't eat Regan Noodles.
It's delicious, unforgettable and fragrant. This is a magic noodle that people want to eat more and more.
Be sure to put some pepper when eating, because this is the main ingredient of dried noodles. Of course, if you don't like spicy food, you can leave it alone. However, I want to tell you a little secret. If you don't put a little pepper, it will affect your appetite a little.
Spread cooked soybean sprouts first, and then start making sauce. It needs to prepare some edible salt, vinegar, water, pepper and so on. Then began to make the main ingredient-Chili oil. First prepare some cooking oil and pour it into the pot, then take out the Chili noodles and Chili powder, and finally start scratching and frying. When cooking oil, Chili noodles and Chili powder are mixed together, they can be poured into the basin! Then the most critical moment came, and that was "cooking noodles". When the noodles are almost cooked, you can take them out and put them in a bowl, then put the cooked bean sprouts on the noodles, then pour in the prepared juice, and finally add a little Chili oil (you can put more if you like spicy food, but not if you don't like spicy food). So, a bowl of delicious dried noodles is ready!
Of course, just eating noodles is definitely not enough. We need a bowl of sour soup eggs. They are a perfect couple. Eating together is delicious! It's beyond description.
What? You said you were greedy? Since you are greedy, come to my hometown-Yang Guo and have a taste!
My hometown is Hetao Plain, which is called "Rice River". It is a beautiful and rich place, where there are many special foods, such as sauerkraut stew and fried oil cakes. Niangpi, a hometown specialty snack made of exquisite Hetao snow pollen, is especially loved by people.
Walking in the street, there will be a thick fragrance floating from a distance, which is the unique fragrance of Niangpi, attracting passers-by to drool. Hurry into the store to buy a bowl. Look at the stuffed skin in the bowl, which will make you feast your eyes: even stuffed skin with white stripes and colorful seasonings, including red little persimmon blocks, Chili red, green celery powder, shredded cucumber and yellow radish; Black sesame seeds, etc. At first glance, it makes you want to eat a bowl.
When you eat it in your mouth, you can't help but admire: it's delicious, refreshing and awesome!
It's not easy to make such delicious stuffing. First of all, the raw material must be Hetao wheat, which is unique to our hometown. It's very energetic. After the flour is caked, wash it in water by hand. After the washed batter is steamed in an aluminum round container for a few minutes, the noodles are ready. The second is the making of soup. Daikin, who often sells handmade noodles, said that the oil floating in the soup must have a special cooking method, and some of it has been passed down from generation to generation. Whether it smells good or not is the key.
Niangpi, a special snack in my hometown, is really delicious and cheap, only five yuan, which is really affordable.
You see, the stuffed skin shops in our town are crowded, and there are long queues in front of slightly famous shops. Even in street stalls, some people stand with bowls and can't talk; Some people chew slowly and taste gluten-filled skin. Even in that big hotel, every table must have a plate of meat and skin.
Come and visit my hometown, and I will treat you with the best stuffing.
My hometown is Kaman Manchu Township, Jiutai City. Located on the Songhua River at the foot of Mada Mountain, there are neither towering peaks nor scenic spots. However, it has a famous local specialty with a long history-stewed mushroom chicken.
This dish is to cut the chicken into pieces, fry it in a pot until it turns yellow, add appropriate amount of water, pour the mushrooms into the pot, add seasonings and simmer. When out of the pot, fresh soup is sweet, which makes people clear-headed and bright-eyed. This gives a driving force. ...
This dish is suitable for all ages, and I am no exception. I remember one time, it was a cold winter, and my mother bought a chicken and a bag of mushrooms, saying that she would cook stewed chicken and mushrooms for me. Hearing this, I jumped three feet. Unfortunately, after dinner today, tomorrow is grandpa's birthday. He can only eat birthday cake until the day after tomorrow. Finally, we can eat chicken and mushroom stew. At first, there was only the flavor of seasoning. After a while, the taste of soup came to the nose. I can't wait to ask my mother, "Why not? I'm hungry! " But my mother ignored me. I must go home and watch the football match with my father. After a while, I heard my mother shout, "Come and have dinner!" " "My father and I soon came to the table. I saw the white rice and vegetables on the table, among which the stewed chicken with mushrooms was the most attractive. I picked up chopsticks, picked up a piece of meat and put it in my mouth to taste. Suddenly there was an unspeakable feeling, and the fragrance could not be expressed in words.
Although this dish is not as delicious as Beijing roast duck, it is the crystallization of the wisdom of rural people after all. This is a favorite dish of rural people. Wherever I go, I will never forget the specialty of this hometown.
Hometown Special Snacks Composition 7 There are many delicious foods in my hometown of Ningbo, and jiaozi in Ningbo impressed me the most.
Ningbo glutinous rice balls are big and round, just like the lovely "little fatty" round belly white coat! Look carefully, its glittering and translucent skin is slightly brown, and the lard and sesame stuffing wrapped inside are faintly visible. Sometimes jiaozi will grin and "laugh", even the stuffing will flow out. It looks very tempting! Smell it close to your nose, and a sweet smell comes to your nose, which makes your mouth water!
Ningbo jiaozi is not only beautiful in appearance, full of fragrance, but also more delicious. Scoop up a jiaozi with a spoon and put it in your mouth ... Ah! The taste is simply wonderful: jiaozi, tender and soft, is like a naughty little doll, jumping around in her mouth, biting it down, and the sesame stuffing covered with lard immediately emerges. Sesame stuffing sweeter than honey and soft and oily dumpling wrappers slide slowly in the mouth, and the lips and teeth are covered with that charming fragrance. Finally swallowed into the stomach, as if the breath spit out has a faint sesame fragrance. This feeling is really wonderful. People can't get tired of eating one and want to eat the next.
Tangtuan is one of the representative snacks in Ningbo with a long history. Because it floats and sinks when cooked in a pot, jiaozi's original name was "Floating Zi Yuan", and later it was changed to Yuanxiao, Tangtuan and so on. Tangtuan symbolizes family reunion. Eating Tangtuan means family happiness and all the best in the New Year!
After listening to my introduction, you must be looking forward to Ningbo Tangtuan! Then come to Ningbo to feast your eyes and eat delicious food!
Special Snacks in Hometown Composition 8 To say that there are really many special snacks in my hometown, but what impressed me deeply is that there are countless McCall cones.
To make a coke drum, you have to make its skin first. But the skin of the wheat coke drum is very particular, and it should be thin and tough. The skin of the wheat scorched drum is made by mixing flour and proper amount of water with chopsticks into paste, sprinkling some salt into it, then stirring clockwise for 20 minutes, and then standing for about 4 hours. After standing, take a pan, put a spoonful of batter on the pan, spread it into a thin circle by hand, fry it and let it cool.
After you peel the skin, you have to tidy up the ingredients. The ingredients are pork, vermicelli, shrimp and lettuce. Don't underestimate these ingredients, they are also very particular! For example, pork is cooked in a pressure cooker first, and then fried in a pan full of oil, so that pork is ready! And lettuce. Make sure it's fresh. Cut into strips, stir-fry and put in a separate dish to cool.
The skin and all kinds of ingredients are cooked, and then wrapped in a straw. Bagging is also a technical job. You must make vermicelli base, and then add pork, tofu, lettuce, shrimp and so on. Do you know why you want to base your fans? Because the fans are soft without milk, they will not break the skin; On the contrary, if tofu, pork, lettuce, etc. They are all served first, they are all milky white, hard and easy to break.
A delicious wheat coke drum was born like this! From the outside, it is golden yellow, and the surface is dotted with burnt flowers; From the inside, the rich ingredients inside are layered, which makes people linger. When you smell it with your nose, a smell of wheat and meat comes to your nose, which makes people want to take a bite. After a bite, the smoothness of vermicelli and the crispness of bean sprouts blend together, making people want to eat a second root after eating one.
Eating a delicious wheat coke drum, I thought of its story: It is said that during the anti-autumn period in Qi Jiguang, every household cooked dishes and rewarded the army. But how to send it to the military camp is a difficult problem. So, the clever fisherman's daughter made a cake crust and put the vegetable bag in it so that the soldiers could carry it with them when marching.
After reading my introduction, do you have a deeper understanding of coke drums?
My hometown, Daixian, Shanxi, has a long history and ancient culture, fascinating places of interest and, most importantly, my favorite appetizing food. Among them, my favorite is the Yangmingbao bowls and plates which are well known to our Daixian people.
The saucer is a "holy product" to cool off the heat. People who are exhausted from working in the fields, we are all sweaty. As soon as we got home and saw the saucers on the dining table, we forgot all the fatigue and all the troubles and wanted to eat after eating.
Bowls and plates can be regarded as cold dishes. The method is simple, but delicious, which is cheap and good. Before I got to the table, I saw my mother holding it in her hand, flying like a knife, leaping from the air like a little dragon. In a short time, a bowl of strips was cut. Then pour our special soup on it, and another scene will appear in front of you. Green shredded cucumber and white diced garlic, together with the water in the soup, will make each bowl more attractive. Wipe it in front of you and smell it with your nose. A unique fragrance permeates your heart and spleen. I can't wait to send it to your mouth with chopsticks. Sour, silky and refreshing feelings enrich your taste buds. It's really memorable! If you are in a restaurant, the chefs will put some donkey meat on the dishes, which will look very good, and the "donkey meat dishes" with local characteristics will appear in front of your eyes! In our local area, bowls and plates are essential for every restaurant. As long as there are dishes, the business of this store will not flourish, especially in summer, when people rush to buy them. It's a great summer product!
Well, after listening to my introduction, is it drooling, too? Then come to my hometown and try this summer-heat holy product!
My hometown Qingjiang is located in Yueqing, Wenzhou, which is a beautiful and rich seaside town. The special snacks in our hometown are like the stars in the sky, countless. However, to say the most famous, or three fresh noodles.
It is said that there are only three ingredients in Sanxian noodles: white shrimp, clams and oysters. Later, merchants added some other accessories or some special seafood to the original Sanxian noodles according to the taste requirements of the guests, but the name Sanxian noodles has been preserved. Oh, by the way, to tell you quietly, only our Qingjiang Sanxian noodles are authentic!
I remember that there is a Sanxian noodle restaurant near the shop opposite the park. Some people, who come to buy things, can pass by the noodle restaurant. Every time they smell the unique aroma of Sanxian noodles floating in the noodle restaurant, they can't help but go in and have a big meal. There are also some guests coming from afar to eat our Qingjiang Sanxian noodles. No matter who goes, everyone will find that the big storefront of the noodle restaurant is "crowded" every time, and the two shopkeepers are busy. It can be seen that everyone loves Sanxian noodles.
Sanxian noodles are not only popular, but also strange.
First prepare: ginger 1, egg 1, small yellow croaker 1, razor clam, white shrimp, dried eel, clams, oysters, onions, small vegetables and other essential ingredients. The first step is to make ginger eggs. Wash ginger, peel, slice, cut half into powder, and leave half for later use; Add the eggs into Jiang Mo and mix well again. Put a little oil in the pot, simmer on low heat, stir-fry ginger eggs, and remove them for later use. Step 2, put oil in the pot, add ginger slices, heat to 60%, add small yellow croaker, add dried eel, stir-fry until the color is a little yellow, add razor clams, ginger eggs, old wine and sugar. Add water directly, then add white shrimp and proper amount of salt. When the water boils, add the spaghetti. When the water boils again, add a proper amount of monosodium glutamate, add oysters, onion leaves and small vegetables, and then take out the pot. Take a bite, the first feeling is spicy, then fresh, and immediately want to eat another bite, which has nothing to do with what is "spicy"!
Hehe, are you tempted? You are always welcome in our town!
My hometown is Taizhou City, Jiangsu Province. Taizhou City is usually called Xiangtai, which is one of the most livable cities and an ancient historical and cultural city. Shi Naian, the author of Water Margin, Zheng Banqiao and Mei Lanfang, the representatives of the Eight Eccentrics in Yangzhou, are all outstanding figures among Taizhou cultural celebrities in our past dynasties. Taizhou, also known as Phoenix, is named because the inner city river and the outer city river are intertwined like a phoenix flying high. There are many tourist attractions in Taizhou, such as Qintong Ancient Town, Meilanfang Park and Guangxiaolu Temple in Taizhou.
The most distinctive snacks in Taizhou are fish soup, wonton and fried stinky dry.
Fish soup wonton, the soup is as white as milk, the skin of wonton is as thin as a piece of paper, and the meat inside is clearly seen and really crystal clear. They are lying in the bowl like cute baby faces, smiling at you, as if to say, "Come and have a taste, I am delicious."
Pick up a spoon and put one in your mouth. It's smooth and moist. Have another bite of fish soup. It's so delicious that you will never forget it.
Fried stinky food is sold by frying, and the smell is passed down from generation to generation. You don't have to shout. When you smell it, someone will come. Pieces of small, square and smelly dried fruits roll in the oil pan a few times, and the boss will skillfully use his big and thick chopsticks to pick them up. Looking at the golden and smelly dried fruit on the wire rack, the saliva will involuntarily fall down, and then a spoonful of red and bright water pepper will be poured on the qianzi, and it will be bitten down in one bite. The spicy taste of water pepper, the aroma of frying, and the unique aroma will be mixed with the aroma of tofu, and the taste will be "absolutely".
After listening to my introduction to you, I believe you must be very touched. Action is not as good as action. Come on, please come to my hometown. My hometown and I will welcome you with open arms.
Special snacks in hometown composition 12 Speaking of special snacks in hometown, there are really countless! There are fish balls, light cakes, oil cakes, horse ears ... among them, my favorite is light cakes.
The light cake looks like a relatively flat hill with a small lake in the middle. The light cake is covered with white sesame seeds and is golden all over, especially like a piece of "gold". Because light cakes are my favorite, they are called "gold". There is a small hole in the middle of the light cake. This little hole is for a reason! It is said that in Qi Jiguang's place, in order to make it easier for soldiers to satisfy their hunger on the battlefield, he came up with a way: to make a hole in the light cake, and then connect the cakes together with a rope and hang them around his neck, so that he could eat food in the war.
The practice of light cakes is very simple. We need to knead the flour into dough first, and then make a cake embryo from the dough. Be sure to put the tied pine branches into the jar, light a raging fire and burn the jar wall "white". When there are only embers left at the bottom of the jar, two people must cooperate to put their hands into the jar and stick them on the wall of the jar quickly and accurately. If we slow down a little, we are afraid of baking bubbles with bare arms. After all the light cakes are pasted, bake them slowly with charcoal fire, which is an eye-opener. While waiting, a smell came to my nose, because the cake baked in this vat was golden yellow and very crisp.
When I eat light cakes, I will take a bite directly, hold it in my mouth for a few seconds, and then swallow it, so that I can eat delicious light cakes better. Light cakes can not only be eaten alone, but also a hole can be cut next to the light cakes to put other foods in, such as oil cakes, laver, shrimp skin and so on. When we eat together, it tastes great and makes people feel like flying. I remember once eating light cakes at my grandmother's house. Cousin ate three at once, and it was eliminated in minutes. We all laughed when we saw it.
This is a special snack in my hometown-light cake.
As the saying goes, "Food is the most important thing for the people." Every place has its own special snacks. To talk about the special snacks in Dushan, my hometown, an ordinary wormwood Baba will make you memorable.
According to legend, this wormwood has a history of hundreds of years. At least during the Qianlong period of the Qing Dynasty, it has become a table food for farmers, and it is a flavor food in dushan county.
The method of making Artemisia is very particular. In early spring, when the grass just emerges, you can pick a little Artemisia on the mountain and remove its roots. Then give wormwood a scrub massage-washing, rubbing, rubbing. Rinse: put wormwood into boiling water, grab one end and swing it left and right in the water to soften it and rinse off the dirty things attached to the leaves; Rub, rub wormwood back and forth in the palm of your hand, like rubbing clothes, and let its bitter juice be removed; Knead, put the wormwood on the chopping board and knead it like dough. After kneading, wash it with clear water. After such processing, wormwood becomes soft and warm, and a fragrance comes to the nose. Then, chop, add salt, minced garlic, Jiang Mo and diced bacon, stir-fry in a large pot, sprinkle glistening rice flour into the pot after the seasoning overflows, and knead it into a ball by hand. Suddenly, the glistening rice noodles became emerald green because they absorbed the soup of wormwood. If you don't look carefully, you will think it is a large piece of jadeite original stone, with mixed colors! Finally, knead the dough into a cake and fry it in a pot.
The fried wormwood is round, like a round green moon cake. The smell of wormwood and the wax smell of bacon are mixed together and drilled straight into your nose, making your mouth water. Bite down, first crispy, then soft, delicious. If you are lucky enough to bite a big piece of diced bacon, it will add a surprise and fun.
I like the snack in my hometown-Artemisia Baba! Although it is not as valuable as those rare treasures, it is simple and authentic, showing the quality of hometown people and containing the homesickness of countless people who have left their hometown.