Question 2: Where is the specialty of fried bean jelly? Fried bean jelly is a popular snack in Kaifeng, especially for women. Many Kaifeng people have been making bean jelly and frying bean jelly for generations, and some families will do it.

Wang Wenlu bean jelly, a self-employed person in the original Suoguo Temple market, has complete ingredients, moderate heat, no paste, no rot, fresh and delicious, and often attracts a large number of diners. 20th century

In 1980s and 1990s, Kaifeng fried bean jelly was popular in the catering markets of Beijing, Shanghai, Guangzhou, Zhengzhou and other cities.

Question 3: 500 words of native bean jelly in hometown Speaking of bean jelly in hometown, it can be said that it is a beautiful scenery in food, and almost everyone knows it. Speaking of which, you must know my hometown. Yes, it is the "hometown" of bean jelly-Hunyuan. Every time I go back to my hometown, the first thing I do is to eat a bowl of bean jelly to satisfy my hunger, and then I go to visit my relatives. I haven't set foot in the "little daughter-in-law shop" yet, a burst of fragrance comes to my nose, and I immediately "drool for thousands of miles". The waiter brought the freshly prepared bean jelly to the table: white bean jelly, green cucumber, red Chili oil, khaki dried bean curd and orange lotus bean, which was simply "delicious". Pick up a chopstick and put it in your mouth. It's cool and charming. It slipped into your throat before you tasted it. As the saying goes, three bites taste. I just ate three bites, and a bowl of bean jelly has bottomed out. There is not even a drop of soup, but I still have no taste, so I have to eat another bowl. After eating the second bowl, I felt a little sour, slightly spicy and slightly cool. I want to eat the third bowl, but there is little money left, so I have to leave step by step. Go home and get the money I want to eat again!

Question 4: What are the characteristics of silk and silk products in Nanchong (with a history of more than 2,000 years, it has won the reputation of Suzhou and Hangzhou and enjoys the world's treasures. Yingshan chalk, Yingshan bean jelly filled with dried salted duck, Nanchong Langzhong Baoning vinegar, Nanchong Langzhong Zhangfei beef, winter vegetables, oranges, preserved eggs, Peng 'an and cooked tofu are exclusively produced in China: Nanchong Refinery and Chemical General Factory, 14 and No.20 synthetic aviation lubricating oil, high and low temperature pump lubricating oil for liquid nitrogen vehicles, etc. 16 variety, 65438+.

Question 5: Composition Kangding specialty bean jelly 450 words A Kangding love Sang Song My yearning for Kangding, the wandering city and the delicious food there has accompanied my career.

Kangding concentrates all kinds of snacks of Han and Tibetan, but most of them are restaurants with Tibetan customs. Since xinduqiao, the taste is mainly Tibetan, and the variety of vegetables is decreasing. Ciba, flour, highland barley, butter tea and Tibetan beef and mutton can be seen everywhere. Street snacks are not only full of flavor, but also very cheap. You can eat enough for a few dollars.

When I arrive in Kangding, I suggest that I must try the local bean jelly. Kangding bean jelly is very famous in Tibetan areas. Refined from local white peas with good toughness. The taste can be increased or decreased according to your own preferences. Now the most famous one is a bean jelly shop called Xiaolan bean jelly.

In addition, it is worth recommending all kinds of barbecues in the night market, all kinds of vegetables and meat are available, and the taste is also very good. Near the station, you can see it at every intersection in the city.

Kangding bean jelly

Kangding bean jelly is famous for its yellow bean jelly, and "Wang bean jelly" near Shuijinquan in Honeycomb Street is the most popular bean jelly shop in Kangding. Self-made bean jelly has good tendons and silk, cut into four sides, uniform thickness and luster, and chopsticks are endless. Pay special attention to the production of red oil and salt sauce, add bean jelly and mix it with consumers. It is spicy, spicy, fragrant, soft, tender and delicious.

Dabutong mutton soup

The "big difference" of a beard is the mutton soup kitchen. Next to the spring of water and gold. Zhang's name is Zhang Bingsen, and he is from Chongqing County. From 65438 to 0933, he came to Kangding and opened a mutton soup kitchen named "Dabutong". Its restaurant is characterized by fresh, tender, roasted and fragrant mutton, milky white soup and delicious taste. With burnt salt, coriander and red pepper powder, the soup is delicious without monosodium glutamate. Kangding diners should eat well and appreciate it.

Konjac roast chicken

Do Lai's konjac roast chicken. Lai's name is Jishan, from Huayang. Zeng Ziyun, an old chef from Chengdu Furong Restaurant, opened his own restaurant, which is quite famous. 1932, Tang Ying, the division commander of the 24th Army 136, was stationed in Kangding and hired Lai Jishan as a private chef to come to Kangkang. Whenever Tang Ying entertains guests, he is the chef. All the seats are called delicious food, and the most popular one is the "konjac roast chicken" with good color, smell and shape. This dish is not only spicy, but also soft and tender, which is praised by diners. Later, it opened an "Era" restaurant near the south gate, and soon moved to the Eight Kingdoms Village near Jiangjunqiao. It is frequented by dignitaries, and its "konjac roast chicken" is the first choice for ordinary people to have family banquets, play with dams and celebrate festivals.

"maiqiu" cake

Known as "Chunxi Road in Furnace City", the east and west parts of Kangding Bridge are particularly prosperous places. The owner of "Maiqiu" candy and pastry shop is surnamed Wang. He hired a mainland chef who is good at making candy and cakes. Often sell roses, gold hooks, candied fruit, snacks, all kinds of sweets and cakes. Due to the exquisite selection of materials, exquisite production technology, sweet, salty, crisp, fragrant and beautiful, diverse styles and complete varieties. Before the Mid-Autumn Festival, special moon cakes of various sizes are available for all kinds of people to choose from. Diners say that the "Maiqiu" moon cake in Furnace City is hand-bent, which can be compared with Chengdu.

I think this place is simply a gourmet paradise, a gourmet paradise combining Tibetan food and Chinese food.

Question 6: Hometown snacks are made of stone jelly, and there are different foods in different regions. Stone jelly, a special snack in Xinyang, is a special food in Xinyang and is deeply loved by Xinyang people. On a hot summer day, it is a pleasant thing to sit in a pond with willow leaves and a cool bowl of iced stone jelly.

Under the negative rainbow bridge, there is a stone jelly noodle stall that has been sold for nearly 50 years. The stall owner, Tak-Chi Lee, is over 70 years old and hale and hearty, filling powder and sugar, collecting money and changing money. The old lady moves quickly and skillfully, and a series of operations are fast and skilled. This is decades of accumulated experience, which confirms the truth that practice makes perfect.

The taste of persistence for decades has never changed.

"I have been selling stone jelly here since I embarked on this road." Li Nainai, who is over 70 years old, has been making carbonyl jelly in Yin Ying since he was young. A tricycle filled with several barrels of gypsum powder and all tools formed a simple booth, with a few small tables and a few mazars beside it, and the gypsum powder business began.

Now that decades have passed, this booth is still there, the road is wider and the bridge is more beautiful. What remains unchanged is Li Nainai's busy figure.

"For decades, this taste has never changed. I have bought stone jelly in this house since I was a child, and I still remember that taste. " Ms. Wang is an old customer of this bean jelly stand. Now, every summer, she takes her children and her husband to the river to buy a bowl of stone mill jelly and taste the taste of childhood.

The weather was cool on the day of the reporter's interview, and people who bought stone jelly were still in an endless stream. Li Nainai said that when the weather is hot, there are many people waiting in line to buy, which can stand for tens of meters. Many customers who come to buy it are regular customers, and some customers who live in Nanwan and Pingqiao even drive to buy it. Old customers have brought many new customers. Many people heard that the stone jelly here tastes pure, so they brought a few friends to try it, and many people naturally became repeat customers. Therefore, business in Li Nainai is getting better and better.

Adhere to the secret recipe of our ancestors and never change.

The raw material of stone jelly is stone flower seeds, and the method is simple. A basin of clear water, wrapped in gauze and covered with a bag of stone flowers, is gently rubbed in the clear water until the clear water in the basin gradually has a white precipitate, and then left for a period of time. When the mixture of water and powder in the basin is almost melted, use a few drops of tomato juice and let it stand for a while to solidify into crystal clear stone jelly. But it looks simple, but it is not easy to make delicious taste.

Not far from the stalls in Li Nainai, there are several stalls selling jelly, but the business is very deserted. In the same way, why is Li Nainai's jelly so delicious and pure? When the reporter asked her what the secret was, Li Nainai said with a smile: "Our family is an ancestral secret recipe, and the taste is of course different."

Li Nainai's jelly-like jelly tastes delicate, melts in the mouth, and is cool and refreshing, unlike the jelly ordered by some merchants with toothpaste, which is bitter. "This stone jelly is the best I have ever eaten. It was introduced by people before, and later I often brought friends. " Xiao Li, who just bought stone jelly, told reporters while drinking.

Question 7: What are the characteristics and functions of Xiancao? Bean jelly is one of the famous snacks in Taiwan Province Province, and it is also popular in Guangdong, Hong Kong and Macao, but it is called bean jelly in these areas, but the methods and materials are different.

Family self-control

1. Boil in 1 liter of water, add 1500G (g) of sugar, and add 3000CC of grass;

2. Boil the poured grass juice again, pour in the grass powder (which needs to be diluted with purified water) and stir evenly;

3. Instant cooling or waterproof heating. Adding raw flour can solidify, and adding honey and safflower beans on it is sweeter.

Cao Xian is a herb with mint-like leaves. It is small and green, slightly fluffy, and its appearance is not surprising, but it is a local drink that has been circulating for a long time, and has the functions of reducing fever and clearing blood. After drying, it will be boiled and become Cao Xian tea. The taste is similar to the comprehensive taste of mung bean soup and grass root juice.

Question 8: Guangdong Zengcheng's specialty jelly grass is engaged in dessert business. It is usually made of bean jelly, but its taste is not as good as that of bean jelly grass. How can Mesona blume make transparent and tough bean jelly with Mesona blume flavor?

Question 9: Which region is the special snack of Guo Kui Jelly? 5 fen Nanchong Guokui bean jelly is a special snack in Nanchong, Sichuan. It not only has the crispy and steaming taste of freshly baked pot helmet, but also has the crystal clear, spicy and soft taste of North Sichuan bean jelly. It's delicious and unique. Eating Nanchong Guokui and filling bean jelly is a unique scenery in itself. In the streets and alleys, cries of selling Guokui irrigation come and go, and people who eat Guokui irrigation are steaming and sweating. Among them, Chen Guokui and Li Guokui are the most famous.