There are many delicacies in my hometown, such as cold noodles, spicy vegetables, soup noodles, chicken stewed with mushrooms, sticky fire spoons, pancakes,... my favorite Northeastern miso, purely handmade, wash the Dongyue soybeans and add water in proportion to the pot.

Cook over firewood for three days, and the color will be dark red. What we like to do most is smash the doenjang. Put the cooked beans into a basin while they are hot, smash them into pieces with your hands, and put them in the basin. Finally, they will no longer stick to your hands.

Throw it on the chopping board, shape it into a round or rectangular shape and set it aside to dry. Wrap it in paper and place it on the fire wall as a barrier.

Make soybean paste on March 3rd of the next year. Use a brush to remove the hair from the isolated soybean paste. Put the proportion of salt water into the tank and rake it every morning and evening. After a month, the salty, fragrant and delicious soybean paste will be ready.

, dig some wild vegetables and make a bowl of egg sauce, and steam a bowl of chili sauce with a rich aroma of green onions.

Vegetable tofu, also known as vegetable tofu porridge, is a traditional famous dish in Hanzhong City, Shaanxi Province. It is rated as one of the four delicacies in Hanzhong. Vegetable tofu is a delicacy in my memory. It can be said to be a delicacy on the tip of the tongue and is deeply loved by the locals.

My favorite is Shaanxi vegetable tofu with cold skin. It is very beautiful and appetizing to have a bowl of it to clear away heat and relieve heat in summer.

It is not only the memory of a wanderer’s hometown, but also the taste of home.

There is no way to verify who first invented it, but the rumor is that it is related to Liu Bang, the great ancestor of the Han Dynasty. Liu Bang had this way of eating when he was named the King of Hanzhong, which shows that it has a long history.

No matter when it was invented, vegetable tofu is now the representative of Hanzhong cuisine.

If you come to Hanzhong and your friends serve you vegetable tofu, they are undoubtedly treating you as a distinguished guest.

Food is exquisite. When eating vegetable tofu, side dishes are required. The preparation of side dishes is also very particular. Generally, chopped green onion, coriander, minced ginger, minced garlic, green pepper, sesame oil, sesame seeds, minced walnut kernels, bean paste and pickles are used.

, red oil chili pepper, etc., mix well and put on the plate with rice.

You can't eat this food in a hurry, you have to eat it in an orderly manner, one mouthful of tofu, one mouthful of soup and porridge, that is, one mouthful of strong fragrance and one mouthful of light fragrance. If you change the taste, the random moves will lose the flavor.

First, carefully take a sip of the hot soup and inhale it. The natural fragrance will penetrate your ribs. Then use chopsticks to pick up a handful of side dishes and spread it on the tofu. Put it into your mouth and chew slowly. The rich and long aroma will fill your nose.

.

The tofu is soft and sweet, the soup and porridge are sour and fragrant, and the side dishes are spicy. The indescribable taste is endless.

Jinan delicacies include sweet and sour carp, nine-turn large intestine, sea cucumber roasted with green onions, Sixi meatballs, etc., which are all my favorites.

Tianjin’s food that makes people yearn for it For the tour leader, there are really many food in Tianjin. Although many of them are not as good as each year, they still like it. Maybe it’s nostalgia.

1. Pancake fruit Although there are many famous restaurants in Tianjin, our favorite is the taste at the doorstep. It is cheap and you can bring your own eggs.

2. The steamed buns mentioned here are not Goubuli, but those made at home. Tianjin steamed buns are famous, and everyone likes to make steamed buns at home. The fillings of their own steamed buns are very affordable and the taste is good. Everyone feels that their steamed buns are made at home.

It is more delicious than Goubuli. It is located in Quangang, Quanzhou, Fujian. The snacks you must eat every time you go home include floating cakes, meat soup, nine-layer cakes, and fried oysters.

The floating cakes are made from the freshest oysters, lean meat, cabbage, carrots, ginger and garlic paste, and local sweet potato powder, etc., and are made into a floating cake dough of moderate thickness. Use a five-cornered mold to shape the floating cakes.

Put the dough into the pot and fry it for a few minutes, and the floating cake with attractive color and fragrant aroma will be born.

After being cooked, the fried rice cakes are crispy on the outside and tender on the inside, full of aroma and full of umami flavor.

When eating, dip it in some soy sauce and vinegar to make it more fragrant and delicious.

The people of southern Fujian are best at making "soup". For razor clam soup, lean meat soup, sea oyster soup, large intestine soup, etc., the ingredients are first marinated with seasonings, then sweet potato powder is added, mixed evenly, and then put into the pot.

cook.

The same is true for large intestine soup. The large intestine soup has a unique taste. Add vinegar, white wine and other seasonings to make it taste a bit sour and spicy. Add white radish and cook it together to add a sweet taste.

You must not be in a hurry when making Jiucheng Kueh. From selecting ingredients to controlling the heat of steaming each layer of rice paste, and even adding edible alkali according to weather conditions, every step cannot be careless.

Only by working carefully and slowly can you make the best Jiu Chong Kueh.

Before grinding, wash the rice thoroughly and let it soak for about 1-2 hours, then grind it into rice slurry and pour it evenly into the steamer.

Steam the rice cake noodles until they are shiny and translucent, then pour in a layer of them. Repeat this process until the final steamed rice cakes will have a layered texture.

Jiuchong Kueh is divided into mixed rice cake and peanut cake. Peanut cake adds peanuts, ginger, salt and other seasonings to the rice milk. Compared with rice cake, peanut cake has a different flavor.

During festive festivals, the locals will add a little bit of edible red coloring to the rice milk, and the slightly red Jiuchong Kueh will be even more festive.

The savory peanut cake is slightly darker in color, with a brown surface but gray when cut into pieces.

The crushed peanuts are faintly visible, which makes people very appetizing.

The flavors of peanuts and ginger are evenly distributed in each layer of Jiucheng Kueh. When you bite it, you will have the aroma of japonica rice mixed with the taste of peanuts.

Peanut cake has always been the best-selling pastry in the store.

Nine-layer cakes can be eaten by tearing them apart layer by layer, eating them directly, dipping them in sugar, or frying them.