1, pancake 馃子, is composed of pancakes, eggs, and 馃子(薄脆), or doughnuts (馃子) (Tianjin people called 馃子), with noodle sauce, minced green onion, curd, chili sauce (optional) as a condiment, savory taste, pancake 馃子 raw materials are not limited to a certain kind of noodles, mixed grain noodles, white flour, mung bean noodles and so on the pancake, and soybean noodles, black bean noodles, and so on a variety of options. The only ingredients used in authentic pancake 馃zi are cornmeal, 馃zi (thin crispy), as well as scallions and other condiments. They can be found in the morning or evening at stalls, along the roadside or in neighborhoods. The stalls are mainly carts that make and sell pancakes and 馃馃馃馃馃馃馃馃馃馃馃馃馃馃馃馃馃, and it takes only a few minutes to make a set.
2. Baked Cold Noodles is one of the specialty snacks of Northeast China, originated in Mishan City, Jixi City, Heilongjiang Province. Baked cold noodles initially have a variety of practices, including deep-fried, high-temperature iron plate crushed, etc., and then improved to iron plate into pieces of fried grilled. the early 21st century baked cold noodles have been spread throughout the country north and south of the river, is the Northeast region is very characteristic of the cuisine.
3, meat buns is one of the traditional Chinese specialties. The name means "steamed bun with meat filling". Shaanxi region, there is the use of white steamed buns "meat buns", Baoji Xifu's meat bashful buns (meat bashful in the vinegar), Tongguan Tongguan meat buns (different from the white steamed buns, the appearance of the buns charred yellow, clear stripes, the internal layer, the cake body swelling, crispy skin, tender, the fire to home, the temperature of the consumption of the best to scalding, and old Tongguan meat buns) (It is hot steamed bun with cold meat, the bun is crispy and the meat is fragrant, cool but not greasy).
4. Shengjianbao is a traditional Chinese snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong, referred to as shengjian, because the Suzhou people used to call "buns" for "steamed bread" (ancient buns were called "steamed bread", and in the Qing Dynasty it was called "steamed bread"), and the buns were made of "steamed bread" and "steamed bread". ", the Qing Dynasty party by the steamed bread out). Therefore, in Suzhou, the name of the buns is "pan-fried steamed buns". The bottom of the skin of the bun is fried golden brown, and the top half is sprinkled with some sesame seeds and scallions. They smell good and are popular among Shanghainese people because they are full of soup when you bite into them. The finished product is white, soft and fluffy, with tender meat filling, marinade, sesame and scallion flavor when biting and chewing, and is best eaten hot out of the pot. The evaluation of it is: "The skin is thin and not broken and not burnt, two points of leavening by baking, fresh filling and soup in the mouth, the bottom of the thick and burnt is a failure." Not only introduced the advantages of raw fried buns, but also to remind diners, where the "bottom thick scorched" can not buy, and its "strike".
5, brine is to join the special spices made of vegetarian dishes, chicken, duck, fish and meat, etc., add mix can be eaten directly, but also as a semi-finished dish home to fry their own food. All over the brine has a different style, spicy and fresh aroma varies, one to the evening streets and alleys will be selling brine stalls, is a necessary dish.
6, cold noodles in various places have various ways of eating, various places have various flavors, various places have various characteristics, such as Wuwei Liangzhou Liangmian and Minqin Liangmian, the Central Plains (Henan) Liangmian, Sichuan's "red oil Liangmian", Shaanxi's "dog meat Liangmian", Shandong's "Cold Noodles with Sesame Sauce", Guangdong's "Cold Noodles with Egg", Shanghai's "Cold Noodles with Thick Strips", Shanxi's "Cold Noodles with Willow Leaves", and Tianjin's "Cold Noodles with Willow Leaves". "Cold Noodles with Marinade" from Tianjin, "Cold Noodles with Vegetables" from Beijing, "Cold Noodles with Beef in Clear Soup" from Lanzhou, "Cold Noodles with Fried Sauce" from Hubei, and "Cold Noodles with Soya Sauce" from Guangdong. "Cold Noodles in Fried Sauce", and so on. There are also local cold cold skin, cold skin crystal clear, smooth and soft taste, loved by the masses.
7, stinky tofu is one of China's traditional snacks, with a "smell stink, eat up" characteristics. There are considerable differences in the production methods and eating methods in different places, there are different types in the north and the south, stinky tofu is also known as stinky dry son in the south. Although its name is vulgar, it is ugly outside and beautiful inside, strange in the plain, with a long history, is a very distinctive traditional Chinese snack, ancient and traditional, one can't stop thinking about it. The ingredients used in its preparation include soybeans, black beans and sodium carbonate. There are regional differences in the way it is made and eaten in China and around the world, and its flavor varies greatly. Stinky tofu is quite famous in Changsha and Shaoxing, and also in Taiwan, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.
8, Northeasterners have improved and remodeled Sichuan spicy hot pot. Sichuan spicy hot pot is characterized by heavy numbness and spiciness, which is more difficult to be accepted by people outside the Sichuan and Chongqing regions. After the Northeasterners improved the spicy hot pot, the soup base is made of large bones, with softer seasonings, and the original spicy and heavy flavors are transformed from the soup base to the optional spices, and the red oil soup is no longer a necessary element, which is replaced by a very Northeastern-style sesame sauce. The production method has also been changed from shabu-shabu to the form of dishes cooked in a large pot of bone broth and then divided into portions, with seasonings added according to each person's taste needs. The improved spicy hot pot has been popular all over China and has led to the creation of a number of Northeast spicy hot pot chain brands. Liaoning Fushun region in the northeast on the basis of spicy hot minus soup, and derived from Fushun spicy mix.
9, a meal to join more than a dozen kinds of materials, meat and vegetables, popular with office workers, rich in flavor, you can also add different side dishes, common Lao Ganma eggs, potatoes, shredded meat, bacon mushrooms, etc., basically every one of the bean sprouts, cabbage and an egg with the price of about ten yuan, very affordable, a good stall a night you can sell four or five hundred copies.
10, specialty barbecue is a snack with social attributes, three or five friends sitting on the side of the road to order a table of barbecue, to a few bottles of beer on the start of a pleasant party. Basically every snack street are less barbecue stalls, vegetables, meat kebabs, steamed buns, noodles, rice, tofu, rice cakes can be grilled, add cumin and chili and other barbecue materials, the flavor is very attractive. Night barbecue stalls surrounded by diners, per capita consumption of more than fifty dollars, is a very lucrative business.