What's delicious in Yingde? What are the most famous local cuisines in Yingde? \x0d\ turnip offal \x0d\ How can people live in Britain and Germany without eating turnip offal? Radish beef offal is a street fighter in the British and German food circle. However, I believe that after many people come out to work, they will have a feeling of wanting to eat the taste at the school gate when they were young. Because spices will change with the changes of the times, the taste of childhood will always stay in our hearts. \x0d\ delicious street beef offal stalls are mostly small shops or trolleys. But pedestrians are willing to stand on the side of the road, holding small bowls and bamboo sticks and eating them heartily in the hot air ~\x0d\ Radish beef offal is a great street snack in summer and winter! Compared with radish, beef tendon and all kinds of beef offal such as lungs, intestines and stomach, plus a little Chili sauce, it's really great to eat it in winter! \x0d\ Eggs \x0d\ Eggs are essential for snacks in Britain and Germany. Or you must have hidden the memory of TA buying you eggs for breakfast when you were a student? \x0d\ When I watch the batter pour into the mold, I always tell my boss to bake less, because I like it rare. Eggs that are not fully cooked are more fragrant, slippery and soft, which is very attractive ~\x0d\ Eggs in winter are as warm as the little sun. That thick fragrance always arouses my appetite. No matter how full I am, I still want another egg! \x0d\ egg cake \x0d\ egg cake is also a snack that can be seen everywhere in Yingde Pedestrian Street. It's crisp outside and soft inside, and it's warm in your heart in winter. \x0d\ Walking around the pedestrian street and eating an egg roll in winter, the hot aroma is really a healing wonder in winter. \x0d\ trotter ginger \x0d\ trotter ginger is a Cantonese dish, which can often be seen in the streets and snack bars of Yingde. Because of its rich nutrition, nourishing and beauty, it has been loved by the majority of women ~ you must eat a few bowls of hot pork feet ginger when you are confinement. \x0d\ Eating a bowl in winter makes your mouth greasy, but your heart is warm. \x0d\ curry fish eggs \x0d\ Xiaoyou loves both curry and fish eggs. When I was a child, I often heard curry fish eggs while watching TV series on Jade TV, but Yingde hasn't appeared yet. Over the years, I finally saw curry fish eggs on the streets of Yingde. \x0d\ Not only curry fish eggs, but also all kinds of fish balls, beef balls and shrimp balls are delicious ~ you can eat them in a bunch or in a small bowl. Add a little hot sauce, QQ is delicious and really perfect. \ x0d \ Bubu/ radish \ x0d \ Bubu/ radish has been circulated in Britain and Germany for decades, and it is loved by the general public because of its softness and easiness in making. \x0d\ Octopus Maruko \x0d\ Octopus Maruko is a traditional Japanese food, simple and convenient. Squeeze all kinds of sauces, bake and sprinkle with Muyu flowers and shredded seaweed. \x0d\ Keep the fire low. When the bottom is golden, turn the meatballs over with a bamboo stick and continue to burn them golden. \x0d\ Various Cantonese dim sum \x0d\ Cantonese dim sum is also called Cantonese dim sum. Steaming snacks that usually appear in teahouses have also taken to the streets, becoming a street snack that can be eaten everywhere for 24 hours. \x0d\ Freshly baked, steaming snacks ~ shrimp dumplings, steamed dumplings, Ejie powder fruit, water chestnut cake, barbecued pork bun, glutinous rice chicken, honeycomb taro horn, egg cake, hometown salt water horn, white sugar cake, etc. I can't finish it, so pack it! \x0d\ tea porridge \x0d\ tea porridge is a traditional food in rural areas of Yingde, Guangdong Province, and it is the most appropriate description of tea porridge with Yingde flavor, because it looks awkward and tastes delicious. Leicha porridge is a special diet with the deepest foundation and the widest audience in rural areas of Britain and Germany, among which Dadong, Jiulong, Shuibian, Xiniu, Shihuipu, Lianjiang and Li Xi are the concentrated areas along the Xiaobeijiang River or related tributaries. According to incomplete statistics, it covers a population of nearly 300,000, and there are nearly 100 village (neighborhood) committees. So far, it still retains the traditional habit of eating tea and porridge. Many people, especially middle-aged and elderly people, have a soft spot for it, almost to the point where they would rather not eat meat or porridge (tea porridge); It is widely circulated that drinking two bowls of tea is not as good as taking two tonics. \x0d\ In the rural areas of western England, tea porridge is a high-grade food for local villagers to entertain guests on holidays or when relatives and friends come. There is a local custom. When the guests arrive, whether the host is enthusiastic or not depends on whether tea porridge is served. It is customary to have a tea porridge before entertaining guests, which is called a half meal. \x0d\ It is said that people eat tea porridge as far away as Xinjiang, Tibet, Heilongjiang and Hainan. The reason is that many Britons and Germans go out to work now, and they take their hometown eating habits everywhere, so they also bring teapots, tea sticks and tea. Interestingly, some tea farmers in Dadong Town have preserved old tea for more than ten years, and a catty has actually sold for nearly 100 yuan. This shows the charm of tea porridge. \x0d\ clear soup powder cutting \x0d\ clear soup powder cutting hand-made originated in the Yongzheng period of the Qing Dynasty (1723? (1735) The Chen family has been passed down from generation to generation and has been passed down to this day. Using high-quality glutinous rice as raw material, it is processed by traditional technology. The vermicelli is white, uniform, flexible and elastic, and can be fried and made into soup. It is characterized by boiling water without pasting soup, dry frying is not easy to break, smooth and refreshing, and full of tendons. If cooked or fried with various vegetables or soups, the vermicelli will not paste and taste better. \x0d\ Qingtang people who work in other places will never forget to bring a box of Qingtang cut powder to their relatives and friends when they go home during the New Year or at ordinary times. Even people passing by in other places can't help but give a thumbs up and praise: it's delicious! \x0d\ stop \x0d\ stop? It is a local snack that makes the population greedy. Golden yellow, unique taste, crispy and delicious, very attractive. \x0d\ Maybe you will be curious, what did the lamp do? By the way, it's made of lamps, or rather, lamps. Deng Zhan is really a little strange to people nowadays. Perhaps people who have seen The Journey to the West countless times in our generation will remember that the monk often used a thin stick to pull dying filaments. The small lamp used to hold filament and lamp oil is a lamp. \x0d\ At the corner of Qingshiban Hutong, an aunt, a pot, a stove, a bucket and a basin can make delicious lamp paste in a minute or two. The pot is an oil pan, the stove is a coal stove, the barrel is a rice slurry barrel, and the basin is a vegetable basin. \x0d\ Auntie holds a lamp-shaped iron mold with a diameter of five inches, scoops a spoonful of milky white rice slurry from the bucket with one hand and pours it into the iron mold, and rotates the iron mold to make the rice slurry evenly cover the iron mold; Put shredded radish, pork or sweet potato pickled with chopsticks in the middle of the iron mold and pile them into hills; Scoop another spoonful of rice paste to cover all the materials, and put it in the oil pan with an iron mold. With a creak, rice paste, shredded radish, pork and sweet potato are surrounded by hot oil and gradually mature. For about a minute, turn the lamp over and fry for a while. When the color of rice paste is Huang Shi, you can take it out and put it on the wire rack beside the pot to control the oil. When the oil is drained, you can eat it while it is hot. \x0d\ wormwood \x0d\ As the saying goes, if you eat wormwood before and after Tomb-Sweeping Day, you won't get sick all year round. \x0d\ wormwood: wormwood is a common ingredient on the table of Hakka people. Every spring, clusters of wormwood grow on the edge of the field. Steamed glutinous rice, mixed with Folium Artemisiae Argyi, mashed into rice paste, stuffed with peanuts or sesame seeds in the middle, and steamed in a pot to become a famous Hakka cuisine? Ai Yi \x0d\ During the Dragon Boat Festival, people always put mugwort leaves at home to ward off evil spirits. The withered plants are soaked in water for disinfection and itching relief. Mothers often bathe or fumigate with mugwort. Traditional medical theory holds that Folium Artemisiae Argyi has the functions of qi and blood, expelling cold and removing dampness, warming channels, stopping bleeding and preventing miscarriage. Modern experimental studies have proved that Artemisia argyi leaves have antibacterial and antiviral effects; Antiasthmatic, antitussive and expectorant effects; Hemostatic and anticoagulant effects; Sedative and antiallergic effects; Protect liver and gallbladder, etc. Wormwood can be used as a recipe for wormwood tea, wormwood soup and wormwood porridge. To enhance the body's resistance to diseases. \x0d\ Take a bite of wormwood, the taste is soft and sweet, and the bean paste slowly flows out, delicate and sweet. The grass between your teeth and cheeks makes you feel reluctant to swallow it for a while. \x0d\ Huangpi \x0d\ Huangpi Hakka traditional special food is an authentic food made by burning the branches of Huangpi tree (also known as grey water tree) and barnyard grass tree on the mountain into ashes, turning them into grey water with primitive farm tools such as wooden barrels, and then adding glutinous rice flour to stir, which tastes refreshing and sweet. The raw material of glutinous rice, alkaline water \x0d\ stuffing is the main component of glutinous rice. Soak glutinous rice in water for two or three hours until it can be rubbed by hand, then pick it up, drain the water and grind it into powder. Alkaline water can be bought in the market, or it can be replaced by filtered grey water. Slowly pour the boiled alkaline water into the pile of glutinous rice flour and stir with chopsticks. After the glutinous rice flour and alkaline water are evenly stirred, they are repeatedly kneaded into a ball. The more you knead, the worse the yellow cake becomes. The stuffing is mainly based on personal preference. Classic ones are lean meat, mushrooms, dried bamboo shoots, fungus, diced and fried, or shredded radish. There are many ways to eat yellow cakes, which can be steamed or fried, sweet \x0d\ salty according to personal taste. \x0d\ Kowloon Tofu \x0d\ Speaking of Kowloon Tofu, I believe people in Britain and Germany are no strangers. \x0d\ Yingde Jiulong Tofu is famous for its freshness, tenderness and smoothness. Made of high-quality soybeans produced in jiulong town and natural mountain spring water. The appearance is white and not bright, just condense; Feel tender but not slippery, shake in your hand and be elastic; The soup won't be broken after a long time of cooking, and it tastes fresh and tender when put in the mouth, and its lips and teeth remain fragrant, which is deeply loved by the majority of diners. \x0d\ The view is white but not bright, just condense it; It feels tender but not slippery. Shake it in your hand and it is elastic. The waves thrown out of the soup will not break if they don't oscillate for a long time; The entrance is fresh and tender, delicate and mellow, and the fragrance is overflowing. The Kowloon tofu is memorable and unforgettable. \x0d\ Jiulong tofu is delicious, on the one hand, because the water used to make tofu is mountain spring water without the slightest pollution, which is more alkaline; On the other hand, it is the production technology of Jiulong tofu. In the process of pressing water, large wooden barrels are used. The formed tofu can be picked up with chopsticks without breaking, and it will not rot even if it is cooked in the pot for a long time. This is a highlight of Kowloon tofu. \x0d\ What's delicious about more Yingde? Please go to:/ask/14e0c91615732150.html? Zd view more content