As a Tianjin native, there are too many intangible cultural heritage delicacies in Tianjin. Now I will introduce to you the intangible cultural heritage delicacies that Tianjin locals love to eat.
1. Er’er’s Eye Fried Cake
Er’er’s Eye Fried Cake is one of the “Three Unique Foods of Tianjin” that is famous at home and abroad. It is also the only halal food among the three unique foods. Its old location is named after it is close to Er'anyan Hutong. When I was a child, I lived on Hebei Street, which was very close to here. I often walked here to buy fried cakes and dried cakes. Er'anyan Fried Cake is made of glutinous rice dough, filled with red bean filling, and fried in fragrant oil.
I like to eat hot fried cakes the most. Take a bite carefully. The outer skin is crispy and has a bit of sour taste. Take another bite and you will find the sweet bean paste filling. If you take a small bite, you are afraid of burning it. Nowadays, there are many kinds of fillings, including purple sweet potato, osmanthus, five kernels, red fruit, black sesame and other flavors, but my favorite is the traditional bean paste flavor. Friends who come to Tianjin can also try it, 3.5 yuan each.
2. Jinlaowei pancake fruit
Let me introduce to you the Tianjin intangible cultural heritage - Jinlaowei pancake fruit. Jinlaowei Pancake Pancake was founded in the first year of the Republic of China and has been passed down to this day for five generations. As the "Fourth Unique in Tianjin" - the representative brand of pancake fruit, the traditional dry grinding technology of excellence and the compatibility of the ancient cultural concept of the same origin of medicine and food have allowed Jinlao flavor pancakes to undergo two qualitative leaps, making pancake pancakes Healthy and delicious. The three secret treasures of Jinlao pancake dumplings, sweet noodle sauce and fried peppers are the authentic and classic ingredients of Jinlao pancake dumplings. They give Jinlao pancake dumplings a unique complex flavor and texture. The fourth generation inheritor also inherited the traditional craftsmanship of soy beef, and based on this, developed soy beef pancakes with high nutritional value. The taste is still the same as when you were a child. Have you eaten it? Let’s try a set too.
3. Duliu Old Vinegar
Tianjin’s Duliu Old Vinegar was included in the Tianjin Intangible Cultural Heritage Catalog in 2010. It is produced in Duliu Town, Jinghai District. "Old vinegar" is named after the place, and Duliu Town is also famous for its vinegar. The time-honored brand "Tianli" Duliu Old Vinegar was founded in 1665 and has a brewing history of more than 300 years. People in Tianjin love to eat this dish. It is indispensable for cooking fish, mixing vegetables, and eating crabs without the unique vinegar. It is an intangible heritage on the dining table.
4. Zhuotangmajia
I heard others say that the sugar at Zhuotangmajia is particularly delicious. It is handmade and is an intangible cultural heritage. His store is a time-honored one. It used to be located in the northwest corner, but now it has moved to Fuxing Road. I went here specifically to buy it today. Zhuotangmajia is a shop specializing in sweets. Its specialties include large sesame paste candies, assorted cake series, handmade hard bean root candies, handmade sugar melons, homemade fresh ginger candies, fruit hard candies, etc., as well as Old Tianjin Wei Yaotang (tea paste candy) has too many categories.
Chinese food culture is extensive and profound and has a long history. The documentary "A Bite of China" shows the exquisiteness and long history of China's food culture. There are countless intangible cultural heritage delicacies in our country, which can be found in Beijing, Xi'an, Chengdu, Chongqing, Guangzhou, Wuhan, etc. Many dishes are listed as intangible cultural heritage. Our Hangzhou has been selected as a world famous food city, and 17 Hangbang dishes are listed as intangible cultural heritage. As one of China's new eight major cuisines, Hangzhou cuisine is famous for its fine preparation, exquisite selection of ingredients, and complete color, flavor and style. Inside and outside.
17 intangible cultural heritage delicacies in Hangzhou:
West Lake Vinegar Fish, Dongpo Pork, Longjing Shrimp, Beggar’s Chicken, Song Sao Fish Soup, Dry Fried Ring Bell, Fish Tofu with honey sauce, duck with Hangzhou sauce, steamed pork with lotus leaf powder, West Lake crispy fish, fire heel fairy duck, West Lake water shield soup, as well as dim sum Dingsheng cake, cat ears, fermented rice dumplings, sweet-scented osmanthus and chestnut soup.
West Lake Vinegar Fish is a representative intangible cultural heritage delicacy and a dish with a high click-through rate in various restaurants. "The West Lake Vinegar Fish is unique in Louwailou, Hangzhou." Louwailou sells hundreds of West Lake Vinegar Fish every day. .
West Lake Vinegar Fish tastes fresh and tender, a little sour and sweet, and tastes like crab. I also like it very much. In addition to eating it in restaurants, I often buy fish and cook it at home. West Lake Vinegar Fish is generally used. The grass carp weighs more than a pound. In order to make the fish fresh and tender, you need to change the knife before cooking, and control the heat and time. Finally, pour the sweet and sour gravy and sprinkle with minced ginger to serve
Talking about my Yunnan cuisine Intangible cultural heritage delicacies are something we Yunnan people are proud of. Every intangible cultural heritage delicacy in Yunnan is outstanding. The more famous ones are Guoqiao Rice Noodles, which I won’t go into. Let’s introduce the intangible cultural heritage delicacies that everyone is not familiar with.
Brown sugar production techniques
Qiaojia small bowl of brown sugar, commonly known as "bowl sugar", is produced in the area along the Jinsha River in Qiaojia County. It uses local high-quality sugar cane and is processed with traditional techniques. Since the late Qing Dynasty, it has enjoyed a long-standing reputation in the domestic market.
Qiaojia's small bowl of brown sugar uses 18 processes and is boiled over firewood. The shape of the small bowl is simple, just like what is recorded in the ancient "Sugar Book": "It condenses like a stone, and breaks like a stone." "Sand", the sugar color is beautiful and translucent red-yellow, the unique sucrose aroma is refreshing, melts in the mouth, and is mellow and rich.
The small bowl of brown sugar preserves the nutrients of the natural sugar cane juice and contains a variety of trace elements that are beneficial to your health. It is known as "Oriental Chocolate".
Jianshui Steam Pot Chicken Cooking Techniques
Jianshui Steam Pot Chicken has a long history and a long-standing reputation. As early as the Qianlong period of the Qing Dynasty, steam pot chicken was popular in southern Yunnan.
"Slow work, careful work", this sentence is not an exaggeration when it comes to the cooking of steam pot chicken. When making steam pot chicken, first chop the cleaned native chicken (the taste will be compromised if you use broiler chicken) into 5-10cm pieces, put it in the steam pot (do not add water), add green onions, ginger pieces, and salt. Choose a pot with the appropriate diameter for the steam pot, put boiling water in it, place the steam pot on it, and seal the gaps with a cage cloth or the like. Simmer and steam for 2.5-3 hours before serving. The steam pot chicken produced in this way has original flavor and the soup is extremely delicious.
You can also add wolfberry, shiitake mushrooms, angelica root, Codonopsis pilosula, etc. when putting the chicken pieces into the pot to make "Nourishment Steam Pot Chicken" with a different flavor.
There are thousands of cooking utensils for cooking food, and when Jianshui people cook steam pot chicken, they use a unique local cooking utensil in Jianshui - steam pot. . Different from other cooking utensils, the steam pot is oblate in shape, with a trumpet-shaped steam inlet at the bottom, and a conical tubular nozzle connected to the upper center of the pot. The pot is covered with a dense lid, which has a very unique shape.
Cooking Techniques of Baisi
Baisi is one of Yunnan’s specialty snacks. In Yunnan, there are many ways to cook bait shreds, among which Qujing steamed bait shreds and Weishan braised pork bait shreds are the most famous.
The main ingredient of Qujing Steamed Bait Silk is cut from locally produced high-quality rice bait blocks. In the past, it was cut by hand, but now it is cut by machine. Its ingredients are simple and rich. Simplicity means the variety is not complicated, and richness means the craftsmanship is exquisite.
Fresh leeks and mung bean sprouts, plus specially brewed soy sauce and carefully fried meat sauce. The soy sauce is cooked with spices, refined salt, sugar, MSG, and meat sauce is selected. Fresh hind leg meat, minced finely, stir-fried with shiitake mushroom sauce to make a meat sauce, and served with carefully pickled pickled cabbage oil and spicy peppers. OK, the fragrant shredded bait is on the table. After finishing the shredded bait, drink a small bowl. The tube bone soup sprinkled with chopped green onion is really unforgettable!
The key to Weishan Grilled Pork Bait Shreds lies in the production of grilled meat. The selection of meat is very important: we use local newly slaughtered pig hind legs, pork knuckles and pig belly skins, and grill them slowly over charcoal until the skin is browned but the meat is not mushy or rotten. Soak it in rice washing water for two or three hours, then scrape it clean with warm water, put it into a special large earthen pot, pour in cold water, add an appropriate amount of Weishan local capon meat and ham, boil the water over high heat, and beat it. foam, add ginger slices, grass fruits, ham and other spices and ingredients, cover the mouth of the pot, and seal the lid tightly with tissue paper, gauze, etc., simmer over low heat for more than ten hours, and the soup will be white. It is thick but not greasy, and the meat has naturally separated from the bones without losing its shape.
When a bowl of shredded bait is finished cooking, you can see at a glance that it is red, white, yellow and green, full of color and aroma, the broth is thick and mellow, the shredded bait is white and thin, and the meat is grilled. Properly fat and thin, it melts in your mouth.
Lijiang Baba Making Technique
Lijiang Baba is a unique flavor food of the Naxi people and has a long history. It is recorded in "Xu Xiake's Travels" in the Ming Dynasty. One of its characteristics is that it has good color, aroma and taste. The main raw materials for its production are fine wheat flour produced in Lijiang, added with clear spring water flowing down from the Jade Dragon Snow Mountain to synthesize the dough, and then apply vegetable oil on the marble slate, and then roll it into a dough. Thin slices, smear with oil, sprinkle with minced ham or sugar, roll into a cylinder, bring the two ends together and press flat, wrap sesame seeds, walnuts and other condiments in the middle, then roast in a pan over low heat until golden brown. It's ready to be made.
Skills in making dried beef
The Han people in Yunnan are good at making ham and bacon, while the Hui people are good at pickling dried beef.
Beef jerky is a specialty food made from fresh beef and marinated in multiple processes. Yunnan Xundian dried beef is famous for its strong meat, good shape, fresh color and delicious taste. The entry "Niu Ganba" in the "Chinese Hui Dictionary" clearly states: "Niu Ganba - Yunnan Hui flavor food, with the best quality produced in Xundian."
Niu Ganba There are many ways to make and eat Ganba. The most common ways to eat it are deep-frying and stir-frying. Fried ganba is called Youlin ganba when served on the table. This way of eating is the most common and most common; if it is fried tender, it will be pliable and chewy, and if it is fried thoroughly, it will be crispy and fragrant. When fried, Ganba can be paired with many ingredients, such as green chilies and dried peppers, and it can also be stir-fried with Yunnan's wild fungi such as porcini mushrooms. It is definitely a unique dish in Yunnan.
Braised Fu Production Techniques
Braised Fu is an important variety of Yunnan pickled products. Its production method, variety types and tastes are among the best in the country’s Braised Fu (also known as Braised Fu outside the province). Among them, fermented bean curd is at the forefront.
Qidian Braised Fu, which has been passed down by word of mouth for a hundred years, has now become a brand of Yunnan Braised Fu.
Qidian Braised Fu strives to inherit traditional craftsmanship and retain traditional flavor, and strictly follows the requirements of the quality inspection department to improve the modern food safety production process. Selecting raw materials, grinding them carefully, and cooking the soy milk thoroughly... the production process of Qidian Braised Fu is very strict in every aspect.
The prepared beancurd is poured into the pressing frame and needs to be filtered for several hours before it can be turned into tofu, but tofu is only the predecessor of braised tofu. After two days, place it in the sun to dry. The tofu should also be padded with washed and dried straw, which will help the tofu ferment. Tofu needs to be turned and dried every 1 to 2 days, and it can be marinated after turning it 3 to 4 times.
In the factory building for pickling braised fu, the master weighs the chili powder and salt in proportion and then mixes them. After adding the white wine, mix the tofu and the ingredients evenly, put it in a clay pot and seal it tightly. After 1 month and 4 months, you need to open it and add white wine once, and then marinate it for half a year to make braised rot.
Preparation of Yongxiangzhai rose kohlrabi
Rose kohlrabi is a famous specialty product of Yunnan. Founded in the late Ming Dynasty and early Qing Dynasty, it won an award at the 1915 Panama International Exposition.
Rose kohlrabi is brownish-red in color, crisp, tender and moist, with a sweet and refreshing aroma. It is made from locally produced mustard greens as raw materials, marinated with salt, red rose sugar, maltose, old white sauce and other auxiliary ingredients, sun-dried, and sealed in a pond for fermentation. Shred the rose kohlrabi and stir-fry the minced meat, or cut it into slices and stir-fry the green chili pepper for a refreshing meal. You can also cut it into cubes and stir-fry it with the minced green chili pepper and minced meat, or replace the minced meat with green rice, Kunming People call this dish "Fried San Chop", and it is a home-cooked side dish that is very popular among Kunming people.
Techniques for making tempeh
Yimen tempeh is famous throughout the province for its excellent color, aroma and taste.
Yimen tempeh is divided into two categories: green bean tempeh and dry bean tempeh, especially the green bean water tempeh is the most popular. The hot sauce is bright red, and the black soybean kernels are bright green. The sight of red and green will increase your appetite. After entering the mouth, the fragrance is sweet and tender, which makes people linger aftertaste. Use it as an ingredient to cook fish, which has a unique flavor.
The characteristic of Yimen green tempeh is "green". Green soybean plants that are 70% to 80% mature must be selected, the fresh beans are peeled off, and made fresh to make the tempeh fragrant. Fresh and tender. Green bean fermentation is made in July and August every year. At that time, the green soybean plants were harvested and brought home. After dinner, three or five families gathered in the streets and alleys, men, women, old and young, relatives, friends and neighbors, spending the night peeling the beans so as not to lose their freshness.
Techniques for making water cakes
Water cakes, also known as moon cakes from Yongsheng, Yunnan, have a history of a hundred years.
Water shortcake has a beautiful color, fragrance, and delicious taste. It is easy to digest and absorb. It is suitable for all ages. It is smooth and not greasy, and has a soft and delicious texture. It is deeply loved by the people.
The craftsmanship of water crispy biscuits is delicate and unique, with numerous procedures. The production process includes: selecting ingredients, making dough, making reunion cakes, soaking, baking, and packaging. The most important of these are soaking and roasting.
There are also many types of water biscuits, including ham, sugar, honey, rose, nuts, red beans, etc. They are an important part of daily life. A favorite dessert.
Cultural heritage is the memory of time to mankind and the precious spiritual wealth left by generations of predecessors to future generations. If you are a "foodie", why not start learning the above food-making techniques now, so that Yunnan's precious wealth can be passed down from generation to generation.
As a Luoyang native, I naturally have something to say about intangible cultural heritage food.
As the ancient capital of thirteen dynasties, Luoyang not only left behind many cultural relics and buildings, but also handed down many unforgettable intangible cultural heritage in terms of food. We might as well take a look. 1. Luoyang Water Banquet
Yangshui Banquet began in the Tang Dynasty and has a history of more than 1,000 years. It is one of the oldest famous banquets preserved in China so far.
The delicious food shows its huge charm and cultural influence.
There are 24 dishes for the full banquet, including 8 cold cuts, 4 large pieces, 8 medium pieces, and 4 side dishes, including hot and cold, meat and vegetable, sweet and salty, hot and sour dishes. Yes. The variety is huge, the flavors are delicious, and the authenticity is dazzling.
Luoyang water banquets are mainly concentrated in the old city. Generally, if two people go to eat, order two or three and it will be too much to finish. The taste is good and the portion is large. It is not a joke. My favorite is Counting the peony agarwood, I really want to eat it after eating it.
2. Peony silver cake
Peony silver cake is a kind of snack, and it is also a delicacy selected as an intangible cultural heritage. I have always felt that this silver cake is very magical. It is made on site and I saw it made with my own eyes. The chef used his hands to pull what felt like sugar into very thin pieces, like silver threads. It was a visual enjoyment, and the first bite was crispy and delicious, very tempting.
Of course, the taste of Peony Silver Crisp is a bit too sweet, which may be a different matter for people who don’t like sweets.
Peony silver cakes are mainly concentrated near Lijingmen in the old city. They are mostly used as special gifts. Most of them are bought by foreign tourists. As a Luoyang native, I guard this land and can eat them anytime. clatter.
3. Luoyang beef soup
Beef soup is not actually an intangible cultural heritage, but I put it here, it is enough See its weight and charm.
Luoyang beef soup has been passed down for more than a thousand years. Nowadays, there are beef soup restaurants of all sizes in the streets and alleys of Luoyang. Beef soup has become a cultural symbol of Luoyang. Come and have a bowl of hot soup every morning. The steaming beef soup will make you energetic all day long.
It can be said that beef soup is not an intangible cultural heritage, but it is better than an intangible cultural heritage. It is already a cultural symbol flowing in the blood of Luoyang people. Looking at the country, is there any place like Luoyang with a minimum of five How about a bowl of delicious beef soup for only six yuan?
Luoyang has a lot of delicious food, so friends who come to visit must not miss it.
I am Meng Zhifan, a young man who loves culture.
Guangzhou Province - Xiaofeng Cake
Xiaofeng Cake, commonly known as Chicken Cake by Guangzhou people, is one of the Cantonese pastries and was created during the Xianfeng period of the Qing Dynasty. It is baked with dough mixed with lard and dried fruit fillings. The outer layer is crispy, the filling is plump and soft, and it has various flavors such as fragrant, sweet and salty. It is one of the favorite snacks of old Guangzhou people when drinking morning tea.
Chang'an Poon Choi
In Dongguan, Guangdong, Chang'an Poon Choi is a well-known delicacy. The meat and vegetable ingredients are stacked layer by layer, up to nine or ten layers of cuisine. The meat and vegetables are placed on the top layer, and the vegetables are on the bottom. The steam flows upward and the meat juice seeps down, making it taste excellent.
Shaanxi Province-Buckwheat Noodles
Mix refined buckwheat flour with warm water to form a dough. Put an appropriate amount of dough into the glutinous rice bed and press it into a boiling water pot. After cooking, Take it into a basin of warm water and add broth, vegetarian soup, miscellaneous sauce and other soups to mix it before eating. Although it sounds simple, it actually has a long history and a set of very sophisticated production techniques.
Pucheng Water Basin Mutton
Pucheng Water Basin Mutton is the most famous of Shaanxi’s water basin mutton, which originated during the Chongzhen period of the Ming Dynasty. It is made from deboned "tongyang" meat, bones and other raw materials, and is eaten with sesame cakes or white buns. The meat is rotten and the soup is clear, mellow and delicious, with a unique flavor. It is an indispensable delicacy for Guanzhong people.
Zhashui Ciba
Ciba is a traditional Han snack made from steamed and mashed potatoes. Its birthplace is Zhashui County, Shaanxi Province. It can be eaten cold in summer and put into hot soup in winter. The taste is fragrant, sweet and delicious, soothing the gas and stomach, and you will never get tired of eating it.
Jiangxi Province-Xiajiang Rice Noodles
A traditional Han snack in Xiajiang County, Ji'an City, Jiangxi Province, was founded during the Jiajing period of the Ming Dynasty. It was once praised as tribute rice noodles and crowned as "tribute rice noodles" by Emperor Jiajing. "Zhongzhen Rice Noodles". Xiajiang rice noodles have the characteristics of being cooked for a long time without being burnt, and being stir-fried for a long time without breaking into pieces. It can be steamed, boiled, stir-fried, mixed, etc., and is suitable for both salty and light tastes.
Nan'an Salted Duck
A famous dish of the Han people in Dayu County, Ganzhou City, Jiangxi Province, with a history of more than 500 years. From duck selection, fattening, slaughtering, to first and second cuts, pickling, to sun exposure, grading, and packaging... every process is very particular, which makes the duck white in color, thin in skin, tender in meat, and plump in tail oil. The bones are crispy and chewy, and the flavor is delicious.
Xiushui Whistle
A traditional Han snack with a long history and rich characteristics in Xiushui County, Jiujiang City, Jiangxi Province. It uses the local high mountain specialty potato and Xixiang sweet potato flour as raw materials, with different sweet or salty fillings, and then steams them in a pot. The steamed whistle is soft and fragrant and melts in your mouth.
Hebei Province - Donkey meat barbecue
Donkey meat barbecue is divided into two schools: the round Baoding donkey meat barbecue and the square Hejian donkey meat barbecue. Among them, the Hejian donkey meat roasting technique was listed as an intangible cultural heritage of Hebei Province in 2011. Donkey meat is stewed in a large pot with aged soup and more than 20 kinds of seasonings. Crispy roasted and tender donkey meat, this is the best delicacy in the world.
Bacon
This traditional Han Chinese food in Chaigoubao Town, Huai'an County, Hebei Province has a history of more than 200 years. The main varieties include smoked pork, smoked lamb, smoked chicken, smoked rabbit, etc. The cooking method is fusan (stewing, boiling, simmering) and fuminger (gas, smoke). The smoked meat has rotten skin and tender meat, with a mellow taste and fat that is not greasy.
Zhengding Eight Great Bowls
"Eight Great Bowls", a dish with strong northern characteristics, has a history of more than 1,000 years. It mainly includes: four meat dishes and four vegetable dishes, which focus on cooking techniques such as grilling, stewing, sauce, roasting, stewing, stir-frying, steaming, and stewing. Its characteristic is that meat dishes are not oily and fishy, ??and vegetarian dishes are not bland.
Shandong Province - Taishan Tofu Feast
Taishan Tofu Feast is not simply "eating tofu". The selection of ingredients pays attention to local specialties and tofu. It is mainly vegetarian and meat-free. It has both vegetable and vegetarian food, and the production process can be done in steaming, frying, pan-frying, stir-frying, grilling, stewing and soup. There is a rich variety of dishes, including nine main dishes and more than a hundred side dishes.
Hubei-Zaoyang Physalis Noodles
Physalis Noodles are a unique pasta from Zaoyang, Xiangyang City, with a history of more than 100 years. To make physalis noodles, cabbage and celery must be used, and a ceramic vat must be used for soaking sauerkraut. The temperature of hot water, length of soaking time, proportion of raw materials, and heat of the process must be properly controlled to make physalis noodles with excellent umami and pure taste. Come.
Hainan - Hainan Noodles
Hainan Noodles are multi-flavored and fragrant, soft and smooth, stimulating appetite, so you can eat more without feeling greasy. If you like spicy food, add a little chili sauce to make it even better. When the taste starts to rise, when there is a small amount of powder left at the end, add a small bowl of hot clam soup and mix it in. It will be full of fragrance and endless aftertaste.
Lingshui Sour Noodles
Lingshui Sour Noodles are a special snack in Hainan Province. They are spicy, sour, sweet, rich in condiments, extremely delicious and unforgettable. The powder of Lingshui sour vermicelli is as fine as Longkou vermicelli, and the rice is soaked and ground to make pure vermicelli.
Of course, there are far more intangible cultural heritage delicacies from various places than these! The Chinese tradition is extensive and profound, and its delicacies are countless. According to incomplete statistics, as of now, there are 92 provincial-level traditional dietary intangible cultural heritage items in Shaanxi, 51 provincial-level traditional dietary intangible cultural heritage items in Jiangxi, and 8 items in the first batch of national intangible cultural heritage lists. Traditional food making techniques were selected, and in the second batch, 30 traditional beverage and dish making techniques were selected...
Speaking of intangible cultural heritage delicacies from various places, Wanyi Xiaoguan will list some for you below!
1. Chicken Cake (Guangdong)
Chicken Cake, also known as Xiaofeng Cake, is one of the four famous cakes in Guangdong. Its taste is sweet, fragrant and crispy. The main raw materials are flour, peanuts, sesame seeds, walnuts, etc. Guangzhou was founded in the Xianfeng period of the Qing Dynasty and has a history of 170 years. It is famous for its sweet and rosy aroma, sweet and salty, and unique fragrance. Rich in protein, oil, minerals, and vitamins, it has excellent effects on human growth and development, strengthening physical fitness, and preventing diseases.
2. Snail noodles (Liuzhou, Guangxi)
Some people hate it extremely and think it smells terrible, while others think it is spicy and delicious. , simply the best in the world! The snail noodles from Liuzhou, Guangxi are definitely the best among this kind of delicacies!
3. Dragon Beard Ramen (Shanxi)
Dragon Beard Ramen is a traditional noodle dish popular in Taiyuan, Shanxi Province. Legend has it that the noodles are as thin as a hair. The noodles are endless and resemble dragon whiskers, so they were named "Dragon Beard Ramen" by the emperor.
4. Zaoyang Physalis Noodles (Hubei)
Physalis Noodles are a unique pasta from Zaoyang, Xiangyang City, dating back more than 100 years. history. To make physalis noodles, cabbage and celery must be used, and a ceramic vat must be used for soaking sauerkraut. The temperature of hot water, length of soaking time, proportion of raw materials, and heat of the process must be properly controlled to make physalis noodles with excellent umami and pure taste. Come.
5. Northern Sichuan jelly (Sichuan)
Northern Sichuan jelly is a famous snack originated in Nanchong City. Since its advent in the late Qing Dynasty, it has become famous for its unique red The spicy, fresh and refreshing Sichuan style is famous in Bashu and has been passed down to this day. In 2007, the production techniques of northern Sichuan jelly were selected into the first batch of intangible cultural heritage lists in Sichuan Province.
6. Tofu skin (Hubei)
This is a super traditional local snack. It is said that this tradition has a history of hundreds of years. , you can see long queues on some local snack streets no matter in the morning or at night. It is still very popular after so many years. This snack is not particularly troublesome to make. The main thing is to make it thin with soybeans and rice. The skin is thin, and the next step is to put the glutinous rice, diced meat, fresh eggs, shrimps and other ingredients in and fry it in oil. After frying, it is crispy on the outside and tender on the inside, and the taste is super great.
7. Fish in sour soup (Guizhou)
Guizhou people love to eat sour food. There is a saying in Guizhou that "if you don't eat sour food for three days, you will feel trembling while walking." ” argument. Among sour food dishes, fish in sour soup is the most famous.
What are the intangible cultural heritage delicacies across the country? There are tens of thousands of intangible cultural heritage and food items across the country that have been included in the national or local intangible cultural heritage lists. I can’t list them all, I can only list the intangible cultural heritage delicacies I have eaten and introduce them to everyone.
(1) Five-color glutinous rice: Every March 3rd of the lunar calendar is the day for the Zhuang people in Guangxi to worship and sweep their tombs. Five-color glutinous rice is indispensable for worship. Five-color glutinous rice generally refers to the five colors of white, black, purple, yellow, and red, and is made of plant ingredients. Black: Crush the maple leaves, soak them in water, filter the residue with gauze, put the filtered water in a pot and heat it to 45 degrees, then soak the glutinous rice for 5 hours. Purple: Crush red and blue grass without fluff, add water and boil in a pot, then filter the residue with gauze, add glutinous rice and soak for 5 hours. Red: Crush the fluffy red and blue grass, add water and boil in a pot, then filter the residue with gauze, add glutinous rice and soak for 5 hours. Yellow: Crush the turmeric, soak it in water, filter the residue with gauze, and soak the glutinous rice for 5 hours. Put the soaked glutinous rice into a wooden barrel, separate a layer of glutinous rice with a piece of gauze, and steam for 40 minutes. The soft, glutinous and fragrant five-color glutinous rice is made.
(2) Raw pressed noodles: Raw pressed noodles are a traditional delicacy of the Zhuang people in Guangxi, and Pumiao raw pressed noodles are the most famous. Use old rice and soak it for 5 hours, grind the rice slurry with water, squeeze out the water, and leave it for a day to ferment the rice slurry, giving it a sour taste. Put the rice milk ball into the squeezer and squeeze it. Slide the rice noodles into the boiling water one by one and blanch them until cooked. Pour them into cold water and put them into a bowl. Add the minced meat, tofu skin, chopped green onion, soybeans, and a spoonful of bones. Soup, a bowl of delicious raw flour is made. The rancid the raw flour, the better.
(3) Binyang Sour Noodles: According to legend, during the Northern Song Dynasty, Di Qing conquered Nongzhigao in the south and came to Binyang. The soldiers did not like to eat rice, but liked to eat noodles, so people soaked the rice and ground it into rice. slurry, steamed into rice noodles, added with rice vinegar, brine, pickled cucumber, etc. and given to the soldiers. After eating, the soldiers felt their appetites increased and they felt refreshed. Binyang Sour Noodles is a famous dry noodle in Binyang County, Guangxi. It tastes tender, sweet and sour and appetizing. Hand-steamed vermicelli, cut into strips and added with special sour juice, crispy skin, beef patties, peanuts, pickled cucumber, chilli padi, mung bean sprouts, coriander, etc. You can eat delicious Binyang sour noodles as soon as you scoop it up with chopsticks.
Quanjude roast duck, Buddha jumping over the wall, Donglaishun brushed mutton, Cantonese moon cakes, Goubuli steamed buns, noodles, etc. are all intangible cultural heritage delicacies across the country.
Hello everyone, I am eating in a small kitchen. After reading many people’s answers, I also learned about China. There are so many delicious foods. Especially this kind of intangible cultural heritage food that has been passed down for hundreds of years makes people drool just by looking at it. If you have the chance, you must try all the Chinese food.
I looked through all the answers and didn’t see any food from our hometown. My hometown is Dezhou, Shandong. There is a kind of chicken called the best chicken in the world, which is a classic of Shandong cuisine. It’s Texas Braised Chicken.
Texas Braised Chicken was founded in 1692, so it has a history of more than 300 years. The five-spice boneless meat is tender and pure, the flavor is through the bone marrow, the color is golden, yellow to red, and the whole chicken is in a lying shape, so it is also called Texas Five-Spice Boneless Braised Chicken.
The ingredients include aniseed, pepper, cinnamon, cloves, tangerine peel, Amomum villosum, ginger, cinnamon and more than 20 kinds of Chinese herbal medicines. There are sixteen kinds of seasonings including cumin, soy sauce, sugar, and salt. Texas Braised Chicken is also very nutritious, appetizing, nourishing the kidneys and aiding digestion.
When Qianlong went to Jiangnan, he passed through Shandong and asked to eat Dezhou Braised Chicken. He was full of praise for the best chicken in the world.
Dezhou is known as the Nine Routes of Heaven, and many transportation arteries pass through Dezhou. Texas Braised Chicken has spread across the country and the world along with ships, trains and cars.
Have you ever bought Texas Braised Chicken when taking the green train?
1. Toad spitting honey
Tianjin intangible cultural heritage is a traditional snack in Tianjin, with crispy white chocolate on the outside and rich chocolate in the middle , which contains fresh milk and noodles. It tastes sweet, smooth but not greasy, and has a rich milky aroma. It is loved by young and old alike.
2. Goubuli steamed buns
When it comes to Goubuli steamed buns, the first thing that everyone thinks of is the 18 pleats. Its carefully selected fillings and attractive appearance make it appetizing just by looking at it. The steamed buns fresh out of the cage are fresh but not greasy, fragrant and delicious, and the combination of oily juice and meaty aroma is simply perfect.
3. 18th Street Mahua
Another traditional snack in Tianjin, the fried hemp flowers are crispy and delicious, and then sprinkled with green silk roses, Walnut kernels, etc. are deeply loved by the public. It is also a great gift to give during the holidays, which not only represents a beautiful meaning, but also spreads the essence of Tianjin culture.
4. Fried Eryan Cake
Glutinous rice dough, wrapped in red beans, fried with sugar to make a filling, and fried with sesame oil. The finished product is in the shape of a flat ball, light golden yellow, and has a delicate black-red filling. It is a specialty of Tianjin. Sticky and glutinous, fragrant and sweet, it tastes great when eaten hot.
There are so many intangible cultural heritage delicacies in Wuhan, here are a few for you: Cai Linji Hot Dry Noodles, Laotongcheng Bean Curd, Wuchang Fish...
Speaking of Wuchang fish, I must recommend Wuchang fish, the owner of this restaurant. It was formerly the Great China Restaurant. "I drink Changsha water and eat Wuchang fish." In 1956, Chairman Mao came to Wuhan to swim in the Yangtze River and taste Wuchang fish and left this famous impression. The original Grand China Restaurant became famous all over the world.
Wuchang Fish, the owner of Wuchang Fish, brings the deliciousness of Wuchang Fish to the extreme~ It has long been on the must-eat list of Wuhan restaurants
< p> His spring water Wuchang fish looks bland on the outside, but it is sour, sweet, fresh, salty and spicy in just the right way
Shopkeeper Fang’s Zhao The chef is also a well-known figure. The chef is Master Sun Changbi and is under the guidance of Chinese cooking master Lu Yongliang
When you come to Wuhan, you must try it, otherwise you will not come.