Shanghai: crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge, tiger claw, white chopped three-yellow chicken, drunk mud snail, drunk shrimp and crab, soup dumplings and Qiaojiazha. Tiger Beans, Tangdui 'er, Yangcun Cake Dried, Goubuli Steamed Bun, Erduoyan Fried Cake, Sticky Bun Boiled Small Fish, Cuckoo Fruit, Guifaxiang Big Twist, Spiced Donkey Meat, Roast Duck, Cut Cake, Lingjiao Soup, Shaoshao, Sugar-fried Chestnut, Sugar Sticker, Radish Sugar, Fried Belly with Water, Noodles with Noodles, Mutton Soup, Tianjin Steamed Bun (Ergu, Chen) Boiled fish, cooked pork, fish with Chinese sauerkraut, spicy chicken, spring chicken, boiled pork slices, old duck soup, shredded pork with fish flavor, pork intestines with pickled peppers, steamed pork with rice flour, boiled white, small noodles, mala Tang, chuanchuanxiang, rabbit head
Taiyuan, Daoxiao Noodles, pulled slices
Xi 'an. Braised rabbit head, nang, Zhoucun sesame seed cake, Shanxian mutton soup
Jiangsu: roasted with scallion oil, soup packets, diced buns, crab roe steamed dumplings, sugar porridge, cakes from steamed dumplings and Huang Tianyuan, Su-style candy, Su-style candied fruit, duck blood vermicelli soup and duck oil are sold
Zhejiang: shortbread, Chongyang chestnut cake, fresh meat brown rice, fried eel noodles with shrimp, and purple rice with eight treasures
Anhui: Laba porridge, rescue, Huizhou cake and bean skin rice
Fujian: oyster cakes, hand-grabbed noodles and five kinds of rice. Golden claw rice noodles
Hainan: fried pile, bamboo simple rice
Henan: jujube guokui, sugar coke cake, egg bag, blood tea, shredded chicken, cold rice noodles of Miao Laotai, mutton Huimian Noodles and Xinxiang braised mutton
Hubei: three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake
Hunan: new rice, Dongpo cake. Pheasant roll, Jun 'an Fried Fish Cake, Longjiang Fried Dumpling, Zhaoqing Steamed Dumpling, Guangdong Moon Cake, Crispy Lotus Bun, Fenguo, Thin-skinned Shrimp Dumpling and Dizhou, Yutu Dumpling, Dry Steamed Crab Yellow steamed dumplings, etc.
Guangxi: brown meat, Guilin horse meat rice flour, fried rice vermicelli
Sichuan: egg baked cake, glass steamed dumplings, Dandan Noodles, shredded chicken ⅶ noodles. Yelang noodle fish, lotus leaf Ciba
Yunnan: braised beef, roasted bait blocks, rice noodles crossing the bridge, and steamed chicken
Macao: egg rolls, phoenix rolls, egg rolls, peanut candy, crisp sugar, Macao almond cakes, lard cakes, sweet old lady cakes, salty husband cakes, peach cakes, chicken cakes, and ox ears. Beef offal, crispy dumplings, lamb-roasted taro, lamb-roasted sweet potato, rice rolls, sweet potato taro, potato noodle soup, oyster sauce, leek fruit, Chaozhou beef balls, taro cakes, boiled and fried, Chaozhou noodle soup, tsaoko, oil rope, Hu Rongquan's cake, pig's feet circle, fruit juice, floating sweet potato, glutinous rice ball soup, dried fruit and vegetables. Duck soup is nourishing, vermicelli is lubricated, duck blood is fresh and tender, and the taste is fresh and fragrant. A bowl of 6-1 yuan is cheap and good.
raw materials: duck soup 35-4g, vermicelli 15-2g
auxiliary materials: spicy duck blood 6g, duck gizzard 1g, duck intestine 1g, duck liver 1g, bean curd 5g, marinated egg half
Seasonings in the bowl: salt 1g, monosodium glutamate 1g, duck liver 1g. (2) Take a bowl, put salt, monosodium glutamate, chicken powder, duck blood soup seasoning, sour beans, pickled mustard tuber and duck feed oil in the bowl, pour the scalded vermicelli and duck soup, sprinkle spicy duck blood, duck gizzard, duck intestines and duck liver, and sprinkle coriander, chives and peanuts on the vermicelli.
Kaifeng steamed soup-filling bag
Kaifeng steamed soup-filling bag has a history of one hundred years, and its founder is Huang Jishan. The existing state-owned steamed bun shop on the first floor is a famous flavor pastry.
raw material formula:
5 kg of refined powder, 5 kg of pork hind leg meat, 125 g of ground oil, 4 g of soy sauce, 15 g of cooking wine, 15 g of Jiang Mo, 55 g of monosodium glutamate, 1 g of salt and 35 g of sugar
Production method:
1. Twist the pork hind leg meat into stuffing and put it into a pot. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it into the stuffing for 5 ~ 6 times, stir it into a filling that is not thin or thick, and finally add a small grinding oil and mix well.
2. pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. Don't pour water into the dough at one time, first add a little water and copy it into flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to change the surface from soft to hard. Then stick your hands in water and make noodles into soft and hard noodles.
3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad the dry flour according to the soft and hard conditions of the flour, repeatedly dish it several times, knead the strips, make it into a flour paste with a weight of 15g, roll it into a thin sheet with a thickness in the middle, wrap it in a stuffing with a weight of 2g, and knead it for 18-21 folds.
4. Put the raw steamed buns into a small cage with a diameter of 32-35cm and steam them with strong fire. The steaming time should not be too long. When steamed buns grow, they are easy to fall off the bottom and run soup. If you want to steam them as you eat them, put them on the table. Serve with balsamic vinegar and garlic cloves.
product features:
the skin is thin and the stuffing is big, and the soup is oily. When the finished product comes out of the cage, it is lifted like a lantern and put down like a chrysanthemum.
double hemp fire
this is a famous snack in Kaifeng. Do more breakfast and supper. Serve with camellia oleifera.
raw material formula:
2.5kg of flour, 1kg of vegetable oil, 5g of aniseed flour, 5g of sesame seeds and 5g of salt
Production method:
1. Sesame seed preparation: soak sesame seeds in cold water until the skin can be removed with one twist of your fingers, take out and drain, pound them with a stone mortar or wrap them with a rag and knead them, and remove the skin of sesame seeds to form sesame seeds.
2. Crisp making: set the pot on fire, pour in 6g of oil, heat it to 8% heat, and leave the pot end away from the fire. Add 1.5 kilograms of flour, turn it evenly with a shovel, spread it on a chopping board and let it cool, then add salt and aniseed flour and knead it into crisp dough by hand.
3. dough making: pour another 1kg of flour on the chopping board, scrape a small pit in the middle, put in 4g of vegetable oil and 5ml of water, mix well and knead until smooth.
4. molding: according to the ratio of 4% of the leather surface to 6% of the crispy surface, the crispy surface is covered with leather bread, rolled into long pieces with a thickness of 1 cm, folded along the length and then rolled thin, and repeated for two or three times. Finally rolled into a roll. Break into 5 grams of pills, knead them round one by one, and press them flat by hand. Take another piece of dough as big as jujube, dip it in oil, wrap it in the middle, and roll it with a rolling pin into a round cake with a thicker side and a thinner middle. Brush both sides of the round cake with water and stick sesame seeds. There are more sesame seeds on the front (that is, smooth surface) and less on the back. Do it one by one and put it on the chopping board.
5. Baking: set the seeds on fire, clean them, burn them until they are 7% mature, brush them with a layer of oil, put the back side (the closed side) of the cake down, and bake them on the seeds. Turn over when the bottom is yellow. Brush the oil on the tobacco, and the sesame seed cake will be baked and rotated on the tobacco, and then it will be taken out when it is baked into a uniform golden color. Then put the cake into the furnace to bake. Bake the back first, until the cake is red and yellow.
Product features:
The taste is crisp and burnt, with five flavors.
Taiwan Province wheel cake
Material:
(1) 2 cups of medium-gluten flour, half a cup of warm water, 4 tablespoons of lard, 2 tablespoons of sugar, (2) 1 cup of low-gluten flour, half a cup of lard, (3) 225g of red bean paste or jujube paste, and (4) a little egg yolk water
Practice:
1.
2. Add 1/6 of bean paste or jujube paste to each crisp bread, press it into a cake shape, cut it into 6 equal strips with scissors, and each strip is folded in the same direction into a fancy shape with the mouth facing upwards.
3. Brush with egg yolk water, put in the oven and bake at 2℃ for 15 minutes.
Tip:
1. When cutting with scissors, just cut 2/3 of the edge to avoid breaking when folding.
2. Some people also call this shape Chrysanthemum Crispy Cake.