Snacks are the general name of a kind of food with specific style and characteristics in taste, which can be used as an ornament between banquets or as the main food for breakfast and supper. There are all kinds of snacks around the world, which are different from local customs, with distinctive features and unique flavors. Snacks with local materials can highlight the local material, culture and social life, which is an indispensable feature of a region, and it is also the main object of homesickness for homeless people. Modern people usually don't eat snacks to satisfy their hunger. Besides satisfying their cravings, they can also learn about local customs by tasting snacks with different local flavors. Some people can't eat too much because of their small appetite or illness, and three meals are not enough to supply the necessary nutrition, so they need to eat some extra snacks after dinner. Snacks are generally sold at a low starting point, and the price is not high. Ordinary people can afford snacks. The bigger the close-up 2 (15), coupled with the tight work, people begin to dislike dinner and favor snacks. Because snacks don't have to pay attention to etiquette, they can easily solve the hunger problem at any time. However, snacks are a common cause of obesity because of their incomplete nutrition, easy access and ready access. In China, snacks are usually not used as family meals, and people will buy them at snack bars or snack stalls. However, in Taiwan Province and Singapore, snacks are often used as a substitute for dinner. Therefore, some people choose to operate snack stalls as their industry, and some well-known snack bars or vendors meet the public's favorite tastes. Introduction to Nanjing Snacks: Lotus root starch dumplings Nanjing snacks have a long history and a wide variety. They have been spread since the Six Dynasties and have a history of thousands of years, with more than 100 varieties. Famous snacks are well-prepared, sweet and salty, with different shapes. Among them, the representative is the Confucius Temple in Qinhuai River, and its flavor snacks are one of the four snack groups in China. The snacks in Confucius Temple may be due to the Qinhuai painting boat, which is exquisite in workmanship, beautiful in shape, exquisite in materials selection and unique in flavor. After years of hard work, the snacks made by seven dim sum shops were identified by experts, and eight sets of famous snacks with Qinhuai flavor were officially named "Qinhuai Eight Musts". In addition to the Confucius Temple, a relatively concentrated snack group has gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Central Gate, Huimin Bridge, Yanziji and other places. Confucius Temple Snacks Nanjing Confucius Temple Snacks Group is located on the prosperous Qinhuai River. Here, the varieties of fried dried bean curd, spiced braised dried bean curd, spiced tea eggs, turtle eggs, crisp sesame cakes, steamed dumplings, thousand-layer oil cakes, Hua Fei Sijiwang hot and sour powder, and various kinds of soup noodles with various toppings are cheap and good, especially the assorted snacks packed in cages are most popular with consumers. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable bags, sesame cakes with butter, sweet bean paste buns, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs and sugar porridge lotus root. Qinhuai's eight unique skills are the first: Huangqiao sesame seed cake in Yongheyuan and dried kai yang bean curd brain in Nanjing, the second: Jiang Youji's beef soup and beef pot stickers, the third: Liufengju's bean curd waterlogging and scallion cake, the fourth: Qifangge's duck oil crisp sesame seed cake and jambalaya Bao, the fifth: Qifangge's sesame oil dried silk and shredded chicken noodles, the sixth: Lianhu Cake Shop's osmanthus-filled dumplings and five-color cakes, the seventh: Zhanyuan Noodle Restaurant's smoked fish and silver. Xuanmiaoguan Snacks Group is located in Guanqian Street, downtown Suzhou, and it integrates Suzhou snacks and snacks in one city. The famous snacks include spiced spareribs from liao ribs, chicken and duck blood soup from Shengmeizhai, lotus root starch dumplings and fried bean sugar porridge, as well as thousands of steamed buns, various Soviet-style noodles and vegetarian steamed buns from Guanzhenxing noodle restaurant. In addition, there are varieties for people to eat after drinking and drinking: salted cauliflower, pickled coptis head, peeled oil-soaked fruit jade, oil-soaked soybean, sauce snail, oil-soaked stinky tofu, oil-soaked rice cake, baked sweet potato, oil-soaked triangle dumplings, etc., all of which are cheap and good snacks with strong Jiangnan flavor. Represented by (1) plum blossom cake/begonia cake; (2) rice balls; (3) Plum blossom cake and radish cake; (4) triangle package; (5) shrimp roe fish; (6) rose melon seeds; (7) Lu Changxing's Xianggu noodles; (8) Zhu Hongxing stuffy meat noodles; (9) Braised duck noodles in Songhelou; (10) Basket sugar porridge and eight-treasure porridge; (1 1) Dried bean curd with honey sauce; (12) pine nut dumpling candy; (13) Collection of mutton; (14) Huang Tianyuan cakes and salted lard cakes; (15) Zhenyuan fried, Dumb fried, Shantang Huang Tianyuan fried; (16) Yichangfu steamed stuffed bun and Nanyuan steamed stuffed bun; (17) Green Yang wonton and green Yang crab yellow steamed buns; (18) jujube paste sesame cake; (19) Jasmine tea and Biluochun tea; (20) osmanthus wine brewing; (2 1) Lujiaozhuang Sauce Meat (the only time-honored brand with "Lujiaozhuang" as its registered trademark in Kangxi period); (22) Yipin Xianglu Gusu snacks have many famous names and tastes sweet, soft and crisp. Fried steamed bread with crab shell yellow and tiger's paw twisted with sticks. Melaleuca cake, egg stone coat, pancake fried dough sticks tofu paddle. Scallion oil rolls and scallion oil cakes are affordable and appreciated. Mushroom vegetable bag with bean paste, steamed bread with meat. Go to Liuyilou to buy tight yeast. Be careful when you dip it in the oil. Tea eggs, stir-fried cooked lotus root, large and small wonton and soup packets. High-legged steamed bread with gingerbread is cheap and full. Sesame paste, sugar taro, oil and sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has a sandwich, and you can choose your own toppings. Pot dumpling dumplings are delicious, and sweet-scented osmanthus lotus root colored begonia cake. Stinky tofu rice balls, turnip cake triangle packets. Honey cake, square cake, strip cake, lard rice cake and sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffed dumplings pumpkin Tuan. Brew the garden with sweet wine, and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away if I eat it. Red bean dumplings are nutritious, and meat dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance. Jujube mashed sesame cake is a specialty, and marinated bean curd is famous. Baoding Snack Dacige Sesame Oil Dacige Sesame Oil Dacige ranks first among the "Eight Scenes in Shanggu" with the reputation of "Lingxiao in the City Pavilion", so there is a saying that "if you don't reach Dacige, you have never been to Baoding". Dacige has been a Buddhist holy land since ancient times and is now a national key cultural relics protection unit. Dacige sesame oil began in the third year of Baoqing in the Southern Song Dynasty (AD 1227) and originated from the sesame oil workshop in Dacige Buddhist Temple. In the 30th year of Qing Qianlong (A.D. 1765), when Emperor Qianlong passed through Baoding, Dacige sesame oil was ordered by Emperor Qianlong as a royal meal due to an opportunity. Adhering to the long history of the ancient temple, Dacige sesame oil has excellent materials and strict workmanship. It is made of selected sesame seeds and processed by a small stone mill with a special process, maintaining the quaint flavor of sesame oil. Its color is brownish red, clear and translucent, and its taste is lasting. Dacige sesame oil has been passed down from generation to generation. Although the years have changed, its flavor remains the same. Dacige sesame oil has been baptized by years and passed down to this day with its rich historical and cultural heritage and excellent internal quality, and has become the treasure of traditional vegetarian culture in Baoding, the ancient city. Dacige pickles Dacige pickles is a famous specialty snack in Baoding with a long history. Dacige pickles Dacige pickles began in the third year of Baoqing in the Southern Song Dynasty (AD 1227). In the 30th year of Qing Qianlong (A.D. 1765), Dacige pickles were greatly appreciated after being tasted by Emperor Qianlong, so Dacige pickles were appointed as the royal diet. Dacige pickles are made of traditional craft sauce, with fine workmanship and exquisite materials. Dacige pickles purchase raw materials, in order to be excellent, at a heavy price. For example, if you buy small carrots, you should give a price, but you must keep them tender and crisp. If you buy leek flowers, you need fresh and pure flowers, without flower seeds and flower bells. However, the purchase price is often twice as high as that of ordinary leeks. The finished product made of such raw materials has no firewood and no dregs. In order to ensure the pure taste of Dacige pickles, its sales link is strict. The pickles should be stored in the sauce jar, and how much they are sold out of the jar, from the jar to the customer's hands, is completed in a very short time. Dacige pickles are rich in nutrition and have many varieties, including Dacige pickles, Dacige pickles, Dacige pickles, Dacige sauces, Dacige sauces, Dacige sauces and peanuts. For hundreds of years, Dacige pickles not only retained its fine tradition of northern flavor, but also gradually absorbed the specialties of southern pickles to form its own unique production technology, and always maintained the taste of the older generation with sweet, salty, tender and crisp sauce flavor. Dacige Pastry Dacige Pastry Dacige Pastry began in the third year of Baoqing in the Southern Song Dynasty (AD 1227), and was founded by He Boce, a subordinate of Cai Guogong and Zhang Rou in the Yuan Dynasty. Although Dacige cakes have a long history, passed down from generation to generation, delicious and unique flavor, only a few people, such as emperors, ministers and Dacige monks, can enjoy them at first. Dacige cakes are divided into two categories: external cakes and internal cakes. They pay attention to eating and baking, and are delicious and unique. Pastry for external use is mainly used for tribute, gift and reward. Pastries for internal use are divided into five categories: seasonal cakes, perennial cakes, door-to-door cakes, banquet cakes and frugal cakes, all of which are unique. Seasonal cakes are made according to the blooming season of flowers, including rattan cakes and lily cakes in spring; Mint cake and mung bean cake in summer; Chrysanthemum cakes and osmanthus cakes in autumn; Winter radish cake, bean paste cake, etc. There are big cakes, chrysanthemum cakes and lily cakes all the year round. Door-to-door cakes are specially designed for guests to entertain at home, such as a cup and cotton candy. Banquet cakes are made according to the nature of the banquet, such as "shou" cakes and "ruyi" cakes for birthday banquets. Festival cakes include Yuanxiao and moon cakes. Dacige cake is the crystallization of the wisdom of working people in past dynasties and a treasure in Chinese traditional food culture! Caohe Donkey Meat Burning Caohe Donkey Meat is a famous food in North China, which is characterized by its massive formation, typical meat red color, rich flavor, consistent appearance, softness and palatability, and unique flavor. It is said that there were two gangs, Cao Gang and Yan Gang, at Caohe Wharf in Song Dynasty. Caobang takes grain transportation as its business, while Yanbang takes salt transportation as its business. In order to dominate the dock, the two sides often fought with each other, and finally won the game with Cao Gang. Cao Gang captured the salt gang's donkey and couldn't handle it, so they slaughtered it, stewed it, held a celebration banquet, and set it on fire with local donkey meat, which was very delicious. Since then, Caohe donkey meat has risen, and rare and famous food has been born. The local people form the habit of eating donkey meat and burning it. More explore a set of exquisite donkey meat processing secrets. Caohe donkey meat was produced in this way and became popular in Xu Shui. Kangxi went down to Xu Shui in the south of the Yangtze River and was full of praise for the burning of donkey meat in Caohe River, so he was introduced to the palace. Over the years, Caohe donkey meat has gained a great reputation. It is tantamount to a vain trip for guests to come to Xu without eating Caohe donkey meat. The main way to eat Caohe donkey meat is to burn it. Caohe donkey meat cooking skills: (1) Burning: The noodles used for burning are dead noodles. After kneading the noodles, take a proper amount of dough and knead it into a small steamed bun, then roll it into a circle with a rolling pin and bake it in a pan. The temperature should not be too high. After the fire is basically cooked, put it on the fork and put it in the stove under the pan. The stove is specially made, and the fire can contact a higher temperature without touching an open flame. Before long, there will be a crispy skin on the outside of the fire, which is very crispy when bitten into the mouth. (2) Caught in flames: large pieces of Caohe donkey meat were selected. Then chop it up on a special vegetable pier, which is generally round, high around and concave in the center, like a shallow funnel. In the process of chopping meat, if the guests request, they will also cut the special green pepper into the donkey meat, but coriander must not be added to the donkey meat fire, otherwise it will cover the proper taste of the donkey meat. In addition, if the guests have requirements, they will also add some donkey intestines, which are the large intestine of donkeys. After marinating, they have a unique taste. From the pot that has been simmering on a small fire next to them, a spoonful of donkey broth is poured on the meat, and then the side of the fire is quickly cut and the meat and intestines are stuffed into the fire. A delicious donkey meat is burned and you're done.