This is the characteristic of Jiangsu and Zhejiang provinces. I haven't eaten anywhere else, because I haven't been there much.
Good people are all made by hand. Oh, give me the money! ! ! !
Question 2: Where are the three fresh noodles? Jiangsu and Zhejiang are Yueqing, Zhejiang.
Question 3: Where did the fish with three fresh noodles come from? Shandong! In Shandong, it is called "noodle fish", but in Beijing, it is called "oil cake". In other places, it is called "noodle fish" or "oil cake" and has different meanings. Food is like a person with the same name, but not necessarily the same person. The biggest difference between noodle fish and fried dough sticks is that fried dough sticks are directly fried, while noodle fish is fermented. However, there are still morphological differences between fried dough sticks and noodle fish, and it is precisely this morphological difference that the final product tastes naturally different due to different frying temperatures and techniques.
Question 4: How to make three fresh noodles in Qingjiang? To tell you the truth, you can't make a smell in the shop. But I can tell you the process.
Preparation: 1 small pieces of ginger, 1 eggs, 1 small yellow croaker, razor clam, white shrimp, dried eel, oysters, onions and small vegetables.
1: make ginger eggs, wash ginger, peel and cut into sections; Add Jiang Mo into the eggs, stir again, put a little oil in the pot, fry the ginger eggs with low fire, and take them out for later use.
2: Put oil in the pot, add appropriate amount of salt, heat to 60%, put small yellow croaker, and then put dried eel. When the fried color is a little yellow, add onions, ginger eggs and old wine.
3: Add water to the pasta. When the water boils, add clams and white shrimp. When the noodles are cooked (about 2 minutes), add a proper amount of monosodium glutamate, add oysters, onion leaves and small vegetables.
Question 5: Why don't some places sell Huafeng Sanxian noodles? The north sells less.
Question 6: What are the specialties in Hubei? Mianyang Sanzheng is a traditional dish of Xiantao, namely steamed pork with powder, steamed pearl Zi Yuan and steamed white pills. Mianyang Sanzheng has a history of at least 600 years. According to legend, at the end of Yuan Dynasty, fisherman Chen Youliang revolted in Mianyang. After the capture of Mianyang County, Chen Youliang's wife, Pan Shi, personally cooked. She is ingenious, mixing meat, fish, lotus root and rice flour with seasoning, putting them in a bowl and steaming them over high fire. The steamed meat, fish and lotus root are delicious and harmonious, and the soldiers pay tribute to them. Since then, people often use "three steaming" to entertain guests and celebrate festivals. [steamed wuchang fish] "steamed wuchang fish" is made from bream bream (that is, Megalobrama amblycephala) produced in Liangzi Lake, Sun Yicheng County, and steamed with various seasonings. The fish is delicious and delicate, and the soup is delicious. Chairman Mao tasted this dish many times in Wuhan, and wrote down the famous sentence "Only drink Changsha water and eat Wuchang fish", which made "steamed wuchang fish" famous at home and abroad and became the main famous dish in Wuhan. The method is as follows: clean the fish, spread bluegrass flower knives on both sides, blanch with boiling water, put them in a fish pond, alternately place sliced mushrooms, cooked ham and bamboo shoots, sprinkle with diced pork fat, green beans, scallions, ginger slices, refined salt, Shaoxing wine and clear soup, and put them in a drawer for steaming 10 minute to take them out. [Braised fish] "Braised fish" is a famous dish with traditional flavor in Hubei, which is famous both inside and outside the province. Choose the fish from Shishou, Yangtze River to Jinkou Town, Wuchang, wash it, chop it into cubes, put it in an oil spoon, add Shaoxing wine, scallion and ginger slices, add water to cook until it is 90% cooked, add soy sauce, refined salt and monosodium glutamate, then simmer until the soup is thick, and thicken it with starch. It is characterized by golden color, tender and smooth fish and delicious taste. [Steamed Pearl Ball] This dish is made of pig fat lean meat, salted fish meat, diced water chestnuts, refined salt, pepper, chopped green onion, Shaoxing wine and stuffing, squeezed into small balls, rolled with soaked and filtered glutinous rice, and steamed in a drawer. The color is white, the rice grains are crystal clear as beads, and the meatballs are soft and delicious. [Shao Sanhe] "Shao Sanhe" is a traditional famous dish in Huangpi County, Hubei Province, which has a history of nearly a hundred years among the people. This dish is made of refined fish balls, patties and meatballs, with ingredients such as magnolia slices, black fungus, soy sauce, monosodium glutamate and lard. Three kinds of dishes are bright in color, different in taste and soft and tender. Fish balls are prepared by adding minced onion and ginger, monosodium glutamate, refined salt, egg white, starch and water into fish meat; The meat pie is made of diced meat, minced fish, salt water, minced onion and ginger, refined salt, white sugar, monosodium glutamate, starch and homogenate, and is spread on the bean curd skin and steamed. Meatballs are diced meat fried with minced fish, diced water chestnuts, minced onion and ginger, pepper, refined salt, monosodium glutamate, rice and sesame seeds. 【 Chicken leg with pure oil and eight treasures 】 This dish is a traditional famous dish in Shashi, Hubei Province, with a long history and a good reputation in Jingsha. Stir-fry diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausage with shrimp, shrimp skin, refined salt, soy sauce, monosodium glutamate, and minced onion and ginger into stuffing, add eggs, starch, and paste, wrap the chicken thigh bone with lard net, and stir-fry with sesame seeds. It is characterized by light yellow and oily color, resembling a chicken leg, loose outside and crisp inside, soft and tender and delicious. [Braised Wild Duck] This dish is one of the traditional famous dishes in Honghu Lake, Hubei Province. The cooking method is fine, paying attention to firepower, and the meat is fat, tender and crisp, fresh and sweet. The method is as follows: select wild ducks, remove hair, viscera, head, tail, claws and ridges, cut into pieces, stir-fry with sesame oil, Shaoxing wine and salt water, add seasonings, stew until the soup is thick, and then sprinkle with chopped green onion and hula powder. [Steamed eight-treasure rice] "Steamed eight-treasure rice" is a traditional famous dish in Jingzhou, Hubei Province, with a history of nearly 100 years. According to legend, this dish was created by Ma Dai, the chef of Qing Dynasty, when he lived in Jingzhou. This dish is made in a unique way. Local glutinous rice, lotus seeds, coix seed, candied wax gourd strips, longan pulp, red dates and melon seeds are steamed into eight-treasure rice, stewed with white sugar water and cooked lard, and sprinkled with red cherries. Vegetable oil is soft and waxy, and nuts are sweet, which is an indispensable beet for banquets in Jingsha area. 【 Fried bacon with Artemisia selengensis 】 Artemisia selengensis is a kind of wild vegetable produced in Hubei, which has a special flavor. Fried bacon with Artemisia selengensis is not only delicious, but also bright green in color and very beautiful. [Fish balls] Fish balls (balls) are traditional folk dishes in Hubei, and they are an indispensable food on the table every festive season. Fish balls are made from pure fish meat without adding any flour and auxiliary materials. The chef who cooks this dish must have strong wrist skills, relying on the strength of the wrist. Take a bite and the meat will be tender, pure and full ... >>
Question 7: What instant noodles on the market have the same taste and taste as the Huafeng Sanxian noodles I ate when I was a child? I don't think so. I only sell Huafeng Sanxian noodles. Now Huafeng also has other tastes. If other instant noodles are the same as Huafeng, consumers might as well buy Huafeng. In order to attract consumers, manufacturers must have different noodles.
Question 8: What are the specialties of Hangzhou? West Lake vinegar fish, Longjing shrimp,
Satisfied, please adopt.
Question 9: What are the specialties of Lin 'an? Specialties: Roasted chicken with vinegar, Ding Sheng cake with fish in Xigou, scallion, stinky tofu and shortbread are all worth a try. Lin 'an is very close to Hangzhou. Let me also introduce the specialties of Hangzhou. There are countless famous dishes in Hangzhou. The most famous ones are Ji Jiao, Dongpo Meat, Songsaozi Soup, West Lake vinegar fish, Longjing shrimp, West Lake water shield soup, braised bamboo shoots and so on. Dongpo meat is fat, but not greasy. Chicken is tender and refreshing. West Lake vinegar fish is delicious. You must try it when you come to Hangzhou. The famous restaurants in Hangzhou include the "time-honored" Louwailou, Tianwaitian and Shanwaishan. When you first arrive in Hangzhou, you may be fascinated by the "building outside the building". Indeed, in addition to occupying the beautiful scenery of the West Lake, you can also see the antique buildings here from the window, showing the sparkling West Lake, which is very old Hangzhou and more authentic. Besides, there are many places in Hangzhou where you can taste delicious food. Please refer to "restaurant recommendation". Restaurant recommendation 1. Address: No.30, Gushan Road, Hangzhou (bus No.850, No.7, No.81can be reached) Recommended reason: It has a traditional old shop of 150 years and is a must-see restaurant for Chinese and foreign tourists when they travel in Hangzhou. Special dishes: Longjing shrimp, West Lake vinegar fish, Dongpo meat and beggar chicken. Tips: Be prepared to wait in line outside the building. Shanwaishan Address: No.8 Yuquan Road, Hangzhou Special Cuisine: Song Saoyu Soup, Mandarin mandarin fish, whole fish outside the mountain and a full moon. Tianwaitian Address: No.2 Tianzhu Road, Hangzhou (You 1, You 2, You 4, You 507 and You 538 can all be reached) Business hours: AM7: 00-PM 2 1. Specialties: Shrimp in Longjing, Sweet-scented osmanthus and fresh chestnut soup, colorful chicken wings, crab yellow sea cucumber, and double-finched spring jasmine. 2. Other time-honored Tianxianglou Address: No.447 Yan 'an Road (take 15 1, 155 and get off the K56 bus at Baby Lane) Special cuisine: Dongpo pork, vinegar fish from West Lake, fried chicken with fresh chestnuts, and fried chicken with fresh chestnuts. Business hours of honey-baked recipes: 6: 00-2 1: 00 per capita consumption: 50 yuan Zhuangyuan Pavilion Address: No.85, Hefang Street (No.35, No.40, 155 and No.8 can be reached) Special dishes: fried eel noodles with shrimp, crab roe noodles, Zhuangyuan noodles and dried fish heads Business hours: AM7. West Lake vinegar fish, Longjing shrimp, called flower tube chicken, West Lake water shield, soup fish balls Tips: eat snacks on the first floor and order on the second floor. Don't expect too much from the concept of knowing taste, because there is too much passenger flow every day, and the dishes are inevitably rough. Address of Yuan Kui Pavilion: Jiefang Road 154, near Zhongshan North Road (old shop) (15 1 Road, K56 Road and K305 Road can all be reached); Wen Hui Road No.348 (Xindian) (between Zhongshan North Road and Hushu Road) Recommended reason: Yuan Kui Pavilion has not only bright colors and delicious taste, but also received many celebrities such as Cai Tingkai, Jiang Jingguo, Li, Chen Shutong, Mei Lanfang, Zhu Kezhen, Gai Jiaotian, Zhou Huan and Jin Yong in history. Special Noodles: fried eel Noodles with Shrimp, Yellow Croaker Noodles with Shrimp, Pipachuan Tips: The taste and price of new and old shops are the same, cleaner and more elegant. 3. Address of Ni Hong Casserole in Hangzhou Xindian: No.44/KLOC-0, Nanshan Road, Hangzhou (No.30 Road, 1 Road, No.4 Road, No.38 Road and 12 Road can all be reached) Recommended reason: It is the best dining choice after visiting Wenying and Leifeng Tower in Liuyang, just across from the West Lake. Special dishes: old duck pot, diced eggplant in red mud, asparagus soup, hand-torn chicken in red mud Zhang Shengji Address: No.33 Shuangling Road, Chun Qing Road (10 Road, 18 Road, 29 Road and 32 Road can all be reached) Special dishes: New Kaiyuan Hotel with dried bamboo shoots and old duck pot Address: Jiefang Road, Shangcheng District1/. Lin Ji's Old Chef in Local Restaurant Series Address: No.517, Qingtai Street, Shangcheng District, No.58, Fengqi Road, Jianggan District, Wensan West Road, Xihu District Recommended reason: Lin 'an cuisine. Special dishes: vinegar roast chicken, stick fish, peasant bean curd soup, marinated bamboo shoots, three kinds of fish with Chinese sauerkraut and home-brewed rice wine. Tongshan Village Peasant Fish Flavor Restaurant Address: Xinhua Road 109 Recommended reason: it is authentic Tonglu ... >>