Huizhou stinky tofu, deep-fried, garlic-muddled white meat, cold pig's ear

The second episode of the Heart of China mentions the practice of handmade rapeseed oil, which is mainly used to press the oil out of rapeseed through physical compression force, and the whole process of making it is a collision of sweat and strength. With the advent of modern oil extraction technology everywhere, these handmade oil production processes are beginning to disappear. Rapeseed oil is essential for making many delicacies, such as Huizhou stinky tofu and deep-fried pot roast.

Canola oil is also essential for the red oil used in Sichuan cuisine, which requires authentic canola oil and chili peppers. Cuisines related to red oil include white meat with garlic paste and cold pig's ear.

Two: Noodles

Chinese noodle culture is profound, varied and delicious. The main noodle dishes mentioned in the Heart of China are Hanzhong noodle skin, Wuhan hot dry noodles, Ningxia hand-rolled noodles, Chongqing small noodles, Sichuan sweet water noodles, and Suzhou head soup noodles.

China can be said to be the Kingdom of Noodles, and the most famous and representative noodle dishes are Shanxi Knife-shaved Noodles, Henan Braised Noodles, Sichuan Dan Dan Noodles, Beijing Fried Noodles, and Wuhan Hot-dried Noodles.

Three, pastry

Su-style pastry varieties, styles are rich, the production process is also very fine. Since the two Song Dynasty, Suzhou-style pastries have been very famous, and the literati in the past generations always forget to taste Suzhou-style pastries when enjoying the scenery of Gusu. The main types of cakes mentioned in the biography of "Heart" are glutinous rice rolls, small square cakes, jujube paste cakes, Yuan Song, goldfish cakes, and boat dots.

Boat dots are the specialty of Su-style pastries. Various images of animals and plants come to life under the chef's hands, and boat dots are no longer just food to be eaten, but more a demonstration of craftsmanship and an appreciation of beauty.

In addition to the above three types of food, the Heart of the Biography also mentions fern root patties, crab roasting wheat, hot dry threads, off the bone fish, buckle three threads, oil-blasted river shrimp, pincer flower sachets.