China's traditional food culture has a long history, due to climate, topography, history, products and dietary customs of the different, after a long history of evolution and the formation of eight cuisines, due to different cooking methods in different parts of the world, the formation of different dish characteristics, which also contains a variety of snacks, the formation of a cuisine and its long history and unique culinary characteristics are inseparable. At the same time by the region's natural geography, climatic conditions, resources, specialties, eating habits and other influences, these food snacks in the emergence of some strange and bizarre alternative names, the following take a look at China's top ten alternative cuisine, heard the name of the horror to the extreme, people think of it, it is ordinary and strange.
1, white snake baklava
White snake baklava is a traditional snack in Zhejiang Province, sparse flavor fragrance, strong aftertaste. The end of the Qing Guangxu, Wenzhou City, the right side of the clock tower, there is a Zhang's opened the bakery. Its system "onion oil heavy crispy biscuits", each 50 kilograms of flour plus 8.5 kilograms of lard kneaded into pastry; filling with salted pork fat meat, wine-soaked shrimp, sweet soy sauce melon particles, Beijing winter vegetables, green onions, mixed with sesame oil. After molding, they are baked over hot coals. The baked cakes are light yellow in color and crunchy when eaten. The shopkeeper is a widow, but because she likes to wear white clothes and is loved by the people, people call her "White Lady" in the "Tale of the White Snake", and the baklava is also named after her.
2, husband and wife lung slices
When you hear the name should feel very horrible, husband and wife lung slices, is a famous dish in Chengdu, Sichuan Province, usually cow scalp, cow heart, cow tongue, tripe, beef as the main ingredient, brine, and then sliced. Then with chili oil, pepper and other accessories made of red oil poured on top. Its production is fine, beautiful color, tender and fresh, spicy and fragrant, very palatable. According to legend, at the end of the Qing Dynasty, there were many vendors in the streets and alleys of Chengdu who picked the stretcher and carried the basket to sell cold sliced lungs. With low-cost cattle scraps edges, after cleaning, brining slices, accompanied by soy sauce, red oil, chili peppers, pepper, sesame noodles, etc. Mixed food, chic flavor, inexpensive and delicious, especially by pulling the yellow carts, footmen and poor students like to eat.
3, deep-fried ghost
Deep-fried ghost, now called most places, fried noodles, fried noodles, fruit, in Cantonese and southern Fujian and other areas are still called deep-fried ghost. The traditional method of making doughnuts is to add alum, alkali and salt to the flour to make alum-alkali dough, and then pull the strips to be deep-fried. Anger out of the poet, anger also out of the doughnut. Folk legend has it that in 1142 A.D., Yue Fei was framed by Qin Hui and his wife Wang in the Windstorm Pavilion. The capital Lin'an (now Hangzhou) people heard the news, everyone was filled with righteous indignation, evil to the gallows, wind storm Pavilion near the boss of a fried food store so grabbed a piece of dough and pinched into a man and a woman two small people, will be their backs together, thrown into the frying pan, and shouted: "all come to eat deep-fried Qin Hui it!" For a time, Lin'an city of the various followers, to chew "deep-fried Qin Hui" to vent their anger.
4, the rat (know)
The rat (know) is one of the Hakka snacks, originating from the area of Tai Po, Meizhou, Guangdong Province, and the area of Xunwu, Ganzhou, Jiangxi Province, because of the two ends of the tip of the shape of a rat, the Hakka people used to call the rice flour products for (know), the original name of the "rat poop (know)", and then because of the indecency of the renamed as the rat (know). Later spread to Taiwan, the local Hakka people called the rice sieve eye, refers to the manufacture of the powder through the sieve-like rubbing plate, from the hole (eye) in the rubbing out of vermicelli due to the "sieve" of the Minnan language similar to the "moss", so it is commonly written as rice moss eye. Later, in Malaysia, some people also write as rice Taiwan目.
5, cow dung hot pot
Cow dung hot pot is Guizhou Province, Qiandongnan and Guangxi southwest of the Miao, Dong cuisine, also known as cow yak hot pot, Guizhou, Qiandongnan region for the hospitality of the guests on the top, have the effect of stomach digestion. Before the hot pot base is cooked, it smells like a faint smell of rotting grass, and then the beef and cow mash is poured into the hot pot, just like Chongqing people eat soup pot, but there is a little bit of cow dung flavor when it is cooked. It tastes like medicine and is a little bitter. Although you can make your own dipping saucer, you still can't overpower that flavor, and the soup base is spiced with calamus and patchouli and chuanxiong, which will get more and more flavorful the more you eat it.
6, fly head
I think when you hear the name, it feels like a lot of flies do it, fly head, the raw materials are mainly garlic cloves, minced beef, edamame, dry red pepper, practice is the first garlic cloves cut into granules, minced beef, dry red pepper fried into a small section, and then by stir-frying, add edamame, chicken broth, stir fry all out of the pot. This cuisine belongs to the Lu cuisine, nowadays Sichuan cuisine can also be eaten.
7. (Ghost) Chicken
(Ghost) Chicken is a dish with black chicken as the main ingredient, which is a traditional cuisine of the Jingpo people. The Jingpo people have the habit of sacrificing chickens to ghosts and gods. After sacrificing to the ghosts and gods, they take the chicken meat and tear it into pieces, add millet chili, coriander and lemon and mix it together in the field. The natural lemon fragrance and the freshness of coriander are integrated into the chicken meat, which is sour and refreshing to the stomach, together with the composite spicy flavors of ginger, garlic and chili peppers. In order to eat this delicious dish often, the clever Jingpo people put "(ghost) chicken" on the table, and as a good treat for guests.
8, coffin board
Coffin board, is a very famous snack in Taiwan. It is made from a western-style pastry box with chicken livers and other Chinese ingredients. At first it was not called coffin board, but chicken liver board. It was invented by a Taiwanese chef named Hsu Liu Yi. This snack first appeared in Tainan and, later, became popular in all regions of Taiwan.
9, piss beef meatballs
Piss beef meatballs is a traditional dish with a long history, originated in the Qing Dynasty during the Shunzhi period of the ancient town of Songjiang, Jiangnan, by the Wang family after a special process and recipe carefully developed, and then because of the Wang family's descendants moved to Hong Kong, and gradually became a famous Hong Kong Island food. It has been passed down for nearly two hundred years and has become popular in Hong Kong, Taiwan and Southeast Asia, attracting countless diners. During the Opium War, Hong Kong-style beef meatballs spread abroad, when Stephen Chow used beef meatballs as ping-pong balls in the "God of Food" scene is exactly the description of its characteristics. Even Queen Victoria of the United Kingdom has been awarded the title of "Tribute Ball" for this cuisine.
10, boiled rice son is a Chinese character, the original meaning of the son, but also refers to certain characteristics or engaged in a certain occupation of young people. The name of this cuisine, boiled rice, makes people think, the more you think about it, the more oozing. In fact, boiled rice is a specialty originating from the Guangzhou region of Guangdong, which belongs to the Cantonese cuisine family. The main types include preserved meat with boiled rice, slippery chicken with shiitake mushrooms, black bean spare ribs with boiled rice, pork liver, roast duck and white cut chicken. The ingredients used in boiled rice are flexible and can vary from time to time and from place to place. To make boiled rice well, it is necessary to pay attention to the heat, because the rice is of different origins, the degree of newness is not the same, and the amount of water absorption is also different. Various meats have different degrees of heat preheating.