There are too many local cuisines in Gourmet on the Tip of the Tongue. Let's start with a few representative delicacies: Beijing Roast Duck, Tianjin Twist, Hebei Donkey Fire, Chongqing Spicy Hot Pot, Shanghai Fried Bread, Shanxi Daoxiao Noodles, Liaoning Chicken Frame, Jilin Cold Noodles, Heilongjiang Potted Meat, Jiangsu Salted Duck, Zhejiang Jinhua Ham, Anhui Huangshan Guiyu, Fujian Fotiaoqiang and so on.
Although I was born in the south, I like to eat pasta. The cold noodles in Jilin are sweet and sour, smooth and delicious. The method is: soak bread in warm water for 3-5 minutes, boil it in boiling water for 3-4 minutes, rinse it with cold water for 3 times to improve the strength, pour in bone soup and cold noodle soup, and add your favorite dishes. Although the method is simple, it tastes different. Speaking of the northeast, we should also mention the braised pork in Heilongjiang. Braised pork looks a bit like sweet and sour pork ribs. The method is: take a piece of lean meat, cut it into pieces, add oil and salt, add flour, add water and oil, stir well, prepare shredded radish and shredded ginger, fry the lean meat in a pot after hot oil, fry it until it is half cooked, then fry it until it is golden brown, and then hot oil.
China on the Tip of the Tongue has also been to Chaoshan area, and it is about raw food and pickles. Chaoshan is a coastal area with more seafood. Raw salting can retain the original flavor of seafood to the maximum extent. The tradition of raw pickling originated from the Song Dynasty in China 1000 years ago. Pickled raw shrimps and crabs, etc. If the seafood has a strong smell, it can be pickled with garlic and pepper, which can cover up the smell and remove the bacteria in the seafood. Raw salty seafood is very popular in Chaoshan. A bite of beer and seafood is simply delicious. The smoked duck in Chaoshan tastes good, too Ducks are smoked with bagasse. The process is as follows: mix brown sugar, spiced powder, vinegar and salt evenly to make sauce to marinate ducks. Hang the salted duck on the inner wall of the barrel, bake it with charcoal fire for 40 minutes, and the sauce will fully penetrate into the duck meat. When it's time to smoke, put bagasse into the bucket and light it until the duck is cooked.