About "What kind of food do you miss most when you are away from home?" This question, Xiao Bian compiled the answers from users from multiple sources for everyone to understand more comprehensively.

1, the following views were praised by 107 people and had 148 exchanges and discussions:

Beijingers are round and cheerful, and they speak with a more pronounced voice. Fried liver is not fried, but cooked with large intestine and pig liver and starch into a thick bowl. Soup-filled buns have formal beauty, and their contents are exquisite and unique. When meat and fresh soup live together in one room, eating them will integrate noodles, meat and soup in the north, which is an integrated charm. Chongqing hot pot, also known as beef tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive way of catering by boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, yellow throat of pigs, duck intestines, blood of cattle and so on. Pork intestines Lu is a famous traditional snack in Yangjiang, Guangdong Province. The local signature snack belongs to Cantonese cuisine. Pork intestines are similar to rice rolls, but the taste is very different. The traditional stuffing in pig intestines is made of bean sprouts and fried rice noodles, wrapped in the whole rice noodles, sprinkled with white sesame seeds and drenched with meat-flavored juice, which is salty and fragrant. It is made of soft and refreshing rice flour unique to Liuzhou, with sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh vegetables and other ingredients, rich and moderate sour and spicy taste and boiled snail soup. Because of the peculiar and delicious snail soup, people can eat it for a while. It's mouth watering to see the color before you taste it. The red is a layer of Chili oil floating on it, the green is seasonal vegetables, and the delicious snail soup permeates every vermicelli. The Chili oil in snail powder is different from the ordinary spicy, which is aggressive, tender and crisp, making people forget their standard.

2. Wonderful answer:

Snail powder should be a family heirloom handed down from generation to generation in Liuzhou. Thousands of people in Liuzhou, Qian Qian, can't live without snail powder every day. Snail powder is like a kind of belief, which makes people want to gather unconsciously. I am a native of Guangxi, and I can't imagine what life would be like without snail powder. I still miss snail powder in my hometown when I am studying in a foreign university. A good bowl of snail powder depends first on whether the noodle soup is red enough, and then on whether the ingredients on the noodle soup are insufficient. However, the focus of snail powder lies in its soup, which is made of screws, pork bones and various ingredients. The noodle soup is covered with a layer of fiery red pepper oil. Apart from the pepper oil, the soup should have an inverted texture, and it should be fragrant with the smell of pepper oil. Then it comes to ingredients. There are many snail powder ingredients in Liuzhou, but they are all the same, mainly sour bamboo shoots (this is the most important ingredient, which should be a unique ingredient of snail powder. Friends who have just contacted it may not like its smell and feel like the smell of something rotten, but after several times of contact, they will definitely fall in love with it.

3. Wonderful answer:

As a Hakka in Guangdong, I miss my hometown food 1, Hakka stuffed tofu 2, sweet hairpin 3, fairy hairpin 4, boiled meatballs.

4. Wonderful answer:

Yunnan cuisine introduction, steam pot chicken, steam pot chicken, named after steaming in a steam pot. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "the color is like copper, the sound is like a clear sound, the brightness is like a mirror, and it will never fade".

5. Wonderful answer:

I miss my hometown's miscellaneous grain pancakes and my mother's oil cakes most. As the hometown of pancakes, I grew up eating pancakes and have a special feeling for pancakes. Although many southerners don't like pancakes, they think they are too hard to chew, but in their own view, they are delicious. When I was a child, I liked the handmade pancakes made at present, especially the ones just made. They were crisp, soft and delicious. Now there are many snacks selling miscellaneous grains pancakes in the city, but they always feel less authentic and more delicious than those made in their hometown. In addition to miscellaneous grains pancakes, my favorite ones are oil cakes made by my mother and chopped green onion oil cakes. The practice is just a common practice, nothing special. But after going to so many places, I still can't forget the taste of my mother's oil cake. You don't have to eat dumplings when you go home for the New Year, but you must have oil cakes made by your mother. After being away from home for so many years, I gradually learned that how much brighter the moonlight is at home! is beautiful in my hometown.