Top Ten Flavor Cuisine in China. The names are wonderful, but they are all delicious. Challenge your taste buds.
Fried liver is a common practice of pig liver in northwest Yunnan. Take out the liver of the pig that has just been slaughtered, take out the bile, and rinse it with the snow water flowing from Yulong Snow Mountain. Then insert a straw into the bile duct, blow into the liver until it expands, and then inject spices, such as Chili noodles, Chili noodles, shallots, aged vinegar, Heqing dry wine, etc. Finally, tie hemp thread, hang it under the eaves to dry, and marinate the moon for one year. Wash the pickled liver, cook it, slice it, and season with coriander, sesame oil, soy sauce, vinegar, chopped green onion and Jiang Mo. It's delicious and refreshing, without the taste of ordinary pig liver.
Milk fan
Top Ten Flavor Cuisine in China. The names are wonderful, but they are all delicious. Challenge your taste buds.
Milk fan is a special food of Bai nationality in Dali. Boiled milk mixed with papaya acid water is refined and concentrated, made into thin slices, and wrapped around a thin rod to dry. Milk yellow, flaky, rolled, shaped like a folding fan, hence the name milk fan. Can be eaten raw, dry, fried, fried and roasted, and can also be cooked with materials such as cloud legs. Its famous dish, Shanai Fan, is extremely crispy and melts in the mouth. Chopped and added to the second sweet tea in the three teas. However, the smell of the milk fan is quite fishy, which makes it difficult for many people to accept, and people who can eat it can't put it down.
Rabbit head
Top Ten Flavor Cuisine in China. The names are wonderful, but they are all delicious. Challenge your taste buds.
Rabbit head is a special appetizer in Chengdu. Generally speaking, there are two ways to eat Chengdu rabbit head: one is braised rabbit head, spiced, spicy, fish-flavored and pickled pepper, with several flavors; Secondly, stir-fry the rabbit head, cut the marinated half-cooked rabbit head in half, stir-fry it with Chili oil, add spices such as Chili powder, pepper, green pepper, fried peanuts and cumin, take it out of the whole pot, add soup to the pot after eating, and cook the hot pot.
Jiajia noodles
Top Ten Flavor Cuisine in China. The names are wonderful, but they are all delicious. Challenge your taste buds.
Jiajiamian is a special snack in Tibet, which originated from the salt well in Mangkang. The main ingredients of noodles are Tibetan pork and noodles. Cook the cooked noodles in bone soup, and then mix with minced meat. In practice, Jiajia noodles are not much different from other noodles, and its biggest feature is how to eat. The way to eat more noodles is too unusual. There are only five or six noodles in each bowl. You can pick it up with chopsticks and send it to your stomach in one bite. Then shout "add, add" and the store will send the next bowl of noodles.
Duck blood cake
Top Ten Flavor Cuisine in China. The names are wonderful, but they are all delicious. Challenge your taste buds.
Duck with blood sauce is the most distinctive local dish in Xiangxi, Hunan Province. The best blood duck is the dog-billed duck in Chenzhou. When making, the first-class glutinous rice soaked in advance is put into a bowl, and when the duck is slaughtered, the duck blood is dissolved in the glutinous rice and soaked evenly. After the duck blood is solidified, it is steamed in a pot, and the steamed blood cake is sliced after cooling, or it is slightly fried into blood cake in an oil pan. Stir-fry the duck pieces with spices, then add the blood paste to stew. When cooked, the blood cake tastes better than duck. Boiled blood cake not only has the delicious flavor of duck meat, but also has the soft fragrance of blood cake, which tastes fragrant.