On the way home, I will eat baked sweet potatoes, gamble all day and get a "potato" chosen by nature. Shanghai is called roasted sweet potatoes, Northeast is called roasted sweet potatoes, and Hubei is called roasted sweet potatoes. Anyway, no matter what you call it, as long as you see baked sweet potatoes in the street, you must stop for it and be redeemed for it. Uncle selling baked sweet potatoes, with years of experience, picked a "natural potato" with dark appearance and sugar juice from the stove. The moment I received it, it was probably the feeling of heartbeat. An excellent baked sweet potato should meet the following conditions: the skin is crisp, separated from the pulp inside, and there are two or three cracked places where sugar juice flows out. You can see the pulp inside through the gap, as if calling you to "choose me, choose me". Baked sweet potatoes should be eaten while they are hot. After several times, the left hand was changed to the right hand, and the right hand was changed to the left and right. Try to bite the temperature while the sweet potato is not paying attention. This winter is worth it!

2. Fried chestnuts with sugar

Lily is happy! Set up a large iron pot and fill it with dark "iron sand" with a shovel to stir fry. The air is filled with sweet taste. White smoke rises in the hot sugar sand, and chestnuts keep rolling with shovels. Occasionally the chestnut shell cracked and my heart trembled. Eat it while it's hot when you get it. Take out a slightly hot chestnut from a paper pocket. You don't have to bite it. Draw a line along the shell with your thumb, and then squeeze diagonally. The shell cracked. Complete and golden chestnut meat appeared, and the endless sweetness after a bite was the most healing taste this winter.

However, the sweetness of sugar-fried chestnuts is entirely due to its own advantages. Adding sugar when frying won't make chestnuts sweet. Sugar is added because sugar will become sticky at high temperature, adhere to the surface of stones and chestnuts, and stick off impurities on the surface. Moreover, sugar can also produce attractive burnt flavor at high temperature.

3. Hotpot

Nothing can't be solved by a hot pot. If so, just two meals. Everything can be a reason to eat hot pot: "I feel sick all over and want to eat hot pot."

"I am lovelorn, I am in a bad mood, and I have a hot pot to slow down."

I'm a little bored and want to eat hot pot.

Whether it is Sichuan-Chongqing spicy hotpot, Chaoshan beef hotpot, Guizhou sour soup hotpot, Hainan coconut chicken hotpot, Yunnan wild mushroom hotpot, Jiangsu-Zhejiang chrysanthemum hotpot, Shandong fat beef hotpot, or old Beijing instant-boiled mutton. There is always a hot pot that can make you clean up.

Everyone sits around and cooks. It's delicious. There are crispy meat, crispy belly, crispy duck intestines, delicious fat beef, smooth fish fillets and delicious mutton slices hidden in the tumbling pot bottom. ......

Different soup bases, ingredients and dipping materials are put together to develop various arrangements and combinations. As long as it is a hot pot bureau, anyone can sit down and hold two chopsticks.

Only in this way can we gather family and friends who are difficult to adapt to each other into a steaming atmosphere to resist the cold in winter. In short, eating hot pot in winter is the serious thing.

4. Huainan beef soup

Huainan, located in the south bank of Huaihe River, is rich in products, rich in cattle and sheep. So several generations of Huainan people have accumulated a lot of ways to make beef. Beef soup is one of the representative works. Huainan beef soup is mostly made from cattle in Jianghuai area, and boiled with beef bones until the soup is clear and thick. Thousands of pieces of beef and vermicelli are soaked in the cooked beef bone soup, put in a big bowl, sprinkled with chopped green onion and coriander, and the fragrance is immediately stimulated. Guests with heavy tastes will also tell the boss to be spicy. If you have a cold, add more pepper and drink it while it is hot, and your forehead and nose will sweat, as transparent as Ren Du's second pulse. If Huainan people who work hard outside ask him what he misses most, nine times out of ten they will mention this bowl of beef soup.

5. Northeast stewed meat

After eating this pot of stew, we will be friends in the future. Keep quiet! Before winter, the temperature drop in Northeast China is very obvious. After nightfall, pedestrians in the street hurried. Most of them have a pot of northeast stew that they have been thinking about all day. Whether it's stewed chicken and mushrooms, carp tofu or pork vermicelli, the essence lies in the word "chaos"! Vermicelli, tofu, mushrooms, Chinese cabbage, eggplant, beans ... whatever you have at home is put in the pot until you have me and I have you, eliminating the boundaries between them. Dad will fill a glass of wine, and mom will accompany her for two drinks when she is happy. This pot of northeast stew, which is not very beautiful, can best soothe the stomach of a northeast person.

6.yangxiezi

Authentic yangxiezi pot originated from a Mongolian prince during the reign of Kangxi. After tasting it, he happened to find that the mutton spine stewed by the chef was very attractive and delicious. Because the shape of the spine resembles a scorpion, it is named after the "Sheep Scorpion" and has been handed down among the people and has been handed down to this day. The scorpion just served on the table is still bubbling, and the hot air makes his face slightly red. Thick soup rolls into the meat, and the shredded pork is delicate and dry. I grabbed the diners' stomachs with the warmth in my bones and didn't care about any snow outside. It takes a lot of time to chew a scorpion, and it often takes several laps to finish a piece, but it's fun. Another great pleasure of eating scorpions is to suck up the bone marrow in the spine after eating the bones, and the fullness of the last bite swells and jumps in the mouth.

The smell of mutton left behind.

7. Guangdong raw porridge

Raw porridge emphasizes the mixing of water and rice. After the rice is cooked on a big fire and blooms, stir it regularly when cooking on a small fire to prevent it from sticking to the pot.

Common porridge ingredients are:

Fish fillets, pork liver, fish balls, meatballs, beef, etc.

A bowl of raw porridge, soft and soft, slipped into the stomach and felt solid from head to toe. Just served raw porridge, porridge water is still boiling, steaming, the smell of chopped green onion and the oily smell of meat at the same time emit a mouth-watering aroma. The most fragrant moment to drink raw porridge is the moment when you smell the hot air before eating. A bowl of ordinary raw porridge is enough to make a wanderer far away from home dream.

8. Inner Mongolia milk tea

Bring a whole day's energy, Inner Mongolia people are generally awakened by milk tea in the morning, butter, coarse tea, black rice and salt. Cook a big bowl, thick enough to be between liquid and solid, and swallow it with food and drink, even the sweat is milky white. The winter temperature in Inner Mongolia is low, and the daily diet is mostly beef, mutton and pasta. Salted milk tea can not only drive away cold, increase moisture, but also decompose excess fat in food. The classic collocation of Inner Mongolia milk tea includes fried rice, milk tofu, Inner Mongolia fruit and so on. Drink it in one gulp, and the salty and fragrant milk will gradually flow in the mouth and down the throat to all corners of the body. It is nutritious and full, and it will also bring vitality all day.