Top Ten Snacks in China, China

1, Guilin Rice Noodles [Diecai District, Guilin, Guangxi ]

Guilin is not only the best in the world, but also famous for its rice noodles, which are round, smooth, flexible and have a unique flavor. Its workmanship is exquisite. First, the fine rice is ground into pulp, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing. It can be eaten in a variety of ways. The production of brine is the most exquisite, and its technology is different from family to family. It is roughly made of pig, ox bone, Siraitia grosvenorii and various seasonings, and it has a strong flavor. Different materials and practices of brine have different flavors of rice noodles.

2. Regan Noodles [Wuchang District, Wuhan, Hubei ]

Regan Noodles is one of the most famous foods in Wuhan, an inseparable part of Wuhan people's life, and has become a representative of Wuhan food in their minds, which occupies a place among the national snack representatives. Noodles have slender roots, strong muscles, yellow and oily color and delicious taste. Mixed with sesame oil, sesame sauce, shrimp, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is the first choice snack for Wuhan people prematurely, so we don't have to waste words on Wuhan people's feelings for it. People who have been to Wuhan from other places think of Wuhan again, mostly because they think of Regan Noodles in Wuhan. Regan Noodles is no longer just a snack for Wuhan people or friends who have stayed in Wuhan for a period of time, but a kind of feeling. If you don't eat it, the homesickness will be strong, and if you eat it, the aroma will be sprayed.

3. Shandong Pancake [Taishan Mountain in Tai 'an, Shandong ]

Shandong Pancake originated from Taishan Mountain. Shandong Pancake is thin enough. It is made of whole grains, which is a common food-it can be eaten with relish when it is rolled with green onions or other vegetables or meat or delicacies. Pu Songling specially wrote "Pancake Fu" for it, which shows his deep affection for pancakes. Why is Shandong pancake the best food? There are many reasons! First, the raw materials of pancakes are finely ground from coarse grains, which are neither pure flour and rice nor pure coarse grains. They are rich in nutrition and easy for people to digest, because the raw materials for making pancakes all have skins and contain a lot of crude fiber, which is very helpful for digestion, and it is a good prescription for the worrying health status of urban residents. Secondly, pancakes are time-saving and worry-free. A thin layer will be cooked in a short time, and after being cold, the heating time is not long, which is especially energy-saving. It conforms to the pace of modern life and our environmental awareness. Third, it is not easy to spoil after being stored for more than three months, because it contains less water and is easy to dry; It is convenient to eat, and can be matched with whatever you like. Because it is as thin as paper, you can roll up all kinds of dishes on it and eat them with your hands, which is unique and similar to hamburgers in western food.

4. Chongqing Hot and Sour Powder [Jiangbei, Chongqing ]

Hot and Sour Powder was circulated among the people in Sichuan a long time ago. It was named after the local handmade sweet potato powder, which was mainly sour and spicy. Later, after continuous evolution and modulation, it officially took to the streets and became a special snack in the streets. Authentic myna Chongqing Hot and Sour Powder is based on myna's original hot and sour powder. After careful improvement, the main raw material is still Sichuan folk handmade sweet potato powder supplemented by more than 21 kinds of superior seasonings such as pepper and vinegar. Without adding any essence or pigment, the taste of the hot and sour powder is vividly interpreted, which makes people linger.

5. Hanzhong Hot Noodles [Hantai District, Hanzhong City, Shaanxi Province ]

Hanzhong Noodles originated in the Qin and Han Dynasties. According to legend, Liu Bang was king in Hanzhong and ordered Xiao He to build Shanhe Dam, and the grain was harvested year after year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It tastes delicious. One day, Liu Bang went traveling incognito and entered the people's home, and the hospitable farmers entertained him with cold steamed cakes. Liu Bang praised it while eating. When asked about the name, the farmer couldn't say it. Liu Bang laughed at the making method and said casually, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could steam several sheets at a time, and were large and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".

6. Ningbo Tangyuan [Jiangbei District, Ningbo, Zhejiang Province ]

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a very long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival. When it comes to Ningbo snacks and specialties, everyone will be the first to mention Ningbo glutinous rice balls, especially to foreigners. As for salty crabs and mud snails, they are generally beautiful things for Ningbo people, and their fame is far less than that of Ningbo Tangyuan. Nowadays, Ningbo people talk less about Ningbo dumplings and eat less and less. As for the "news" that Ningbo dumplings are produced by non-Ningbo people, it has long been untouched by Ningbo people. Recently, however, due to the fact that "escort" has done a lot, it has been welcomed and sent a lot. There are many questions about Ningbo Tangyuan, a "specialty" of Ningbo, and it occurred to me that there is any internal relationship between Ningbo Tangyuan and Ningbo people.

7. Lanzhou Beef Lamian Noodles [Chengguan District, Lanzhou, Gansu Province ]

It is said that Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but it has been impossible to verify it. At present, there are historical records that Lanzhou beef Lamian Noodles evolved from the old noodle soup of small car beef. The so-called soup stock is a jelly that has become aspic when it is cooled when cooking beef. It is extremely delicious, and this soup is the top grade of beef noodles. During the Jiaqing period of Qing Dynasty (1799), Ma Liuqi of Dongxiang nationality was brought to Lanzhou from Chen Weijing, Qinghua Town, Boai, Jiaozuo, Henan Province. Later generations Chen Hesheng, Ma Baozi and others unified the standard of Lanzhou beef Lamian Noodles with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)". It is also said that Ma Zilu, a native of Lanzhou, came to learn beef Lamian Noodles from his relative Ma Chengde in Hualong County, Qinghai Province and brought it back to Lanzhou. After hundreds of years of innovation and development, Lamian Noodles, a Lanzhou beef, has won the praise of diners at home and around the world because of its rotten meat, fresh soup and fine noodle quality, and has become a business card of Lanzhou. In 1999, Lamian Noodles, a Lanzhou beef, was identified by the state as one of the three pilot varieties of Chinese fast food, and was praised as "the first noodle in China". ..... [detail ]

8. Fried dough sticks [Chaoyang District, Beijing ]

1. Raw materials 1. Main ingredients: 5111g flour (standard flour). 2. Auxiliary rice: 65g of salt, 51g of alum, 61g of baking soda, 3,111g of water and 7,511g of peanut oil. Method 1. Pour the salt and alum into the basin, add 3111g of water, and stir by hand. When all the alum and salt are dissolved without particles, add baking soda and stir twice, then pour the flour into the water and stir well, then knead with one hand until the whole dough is smooth and elastic. Divide it into two pieces, knead it into a ball and cover it with damp cloth. 2. Put the dough into a pot, dough it after 1 hours, cover it with damp cloth, and let it stand for about 1 hours. In the middle, fold the dough indirectly from the edge to the middle twice by hand (the hand is soaked in water, and it takes longer in cold weather, and the dough baking time should be changed with the change of temperature). 3. Stretch the baked noodles into long strips by hand, and cut them into small strips with thickness of 1.7 cm, width of 2.5 cm and length of 1.2 cm with a knife, with uniform thickness. 4. Put the pot on a high fire and burn the oil to 81% heat. 5. Fold two small strips together, with both ends folded together, press them with a small wooden stick in the middle, then pull them to 25 cm long, rotate them along the edge of the pot for 2 ~ 3 times, gently shake them in the oil pan, and stir the fritters gently and steadily (it is better to keep the oil from shaking).

9. Hu Spicy Soup in Xi 'an [Yanta District, Xi 'an, Shaanxi Province ]

If you are a native of Xi 'an, nine times out of ten you had Hu Spicy Soup for breakfast this morning. It seems that the term Hu Spicy Soup is accompanied when I can remember eating. I can't remember when I first ate it. Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks. Almost in Xi 'an, as long as people live, there will be sticky soup. Walking through the back streets and alleys in the morning, you can smell the smell of broth from the cauldrons everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed buns, etc., and look at the lines of soup pulled up by wooden spoons. This is the customs of Shaanxi people and the life of Xi 'an people. Boiling spicy soup is the unique skill of Hui people in Xi 'an. It seems that it has not been spread. Almost all the shops selling spicy soup will have halal brands, and often some Hui people's paomo restaurants will make guest appearances to sell spicy soup in the morning. Because the essence of chili soup is soup, you must use good broth, and the pure mutton or beef soup in Paomo Restaurant can just satisfy the picky tastes of gluttons.

11. glutinous rice balls [Xuhui district, Shanghai ]

glutinous rice balls are traditional breakfasts of old Shanghainese, and you can find these traditional breakfasts in some stalls in Ningbo and Shanghai. The glutinous rice is rolled into a thin piece of bread, with mustard tuber on it and a fried dough stick, and rolled into a dumpling. In this way, the pure Shanghai glutinous rice dumpling is completed.