Does time-honored food have to be delicious? What’s the most ridiculous time-honored food you’ve ever eaten? It may not be delicious

First, Tianjin Goubuli steamed buns

No one will tell you. First of all, when I came to Tianjin for a business trip in 2019, I wanted to eat Goubuli steamed buns. If I want to eat, I'll eat the real thing and go straight to the headquarters. At that time, the price of a cage seemed to be 50 yuan and 8 buns. This is still the cheapest one, with buns costing more than 6 yuan. It's just too expensive. When I ate it in one bite, I was disappointed.

Second, Shandong Dezhou Braised Chicken

After living in Shandong for four years, a roommate from Texas asked him to bring back some local specialties and directly brought Texas Braised Chicken chicken. From the outside, the color is good and the texture of the meat looks good. So when I ate it, I knew it only had a salty taste, the color was okay, the taste was too bad, and there was no mellow taste. The price is not low and the taste is not good. There's really nothing wrong with saying it's deceptive. Since then, I would rather eat fire roast than eat this thing in Shandong.

Third, Beijing Quanjude Roast Duck

When it comes to Beijing cuisine, my first reaction must be Quanjude Roast Duck. After graduation, I stayed in Beijing for three years. My family’s birthday is Quanjude. There is duck in this dish. This is a set meal. Roast duck alone costs more than 200 yuan. When the roast duck is served, the skin and meat are separated. The skin was very greasy and the meat was not tasty. You have onions, cake and sauce. Honestly, you couldn't taste the duck itself.

Fourth, when frying the fish head, you need to cut the fish head in half and fry the inner wall of the fish head in hot oil for a period of time. This is mainly to remove the fishy smell through long-term heating, but I My father did not chop the fish head;

Fifth, as the saying goes, if you want to cook tofu and fish, you need to cook it for a while. I don't understand it at all. When my father was making fish heads, he thought it could be a reference for making stewed crucian carp. At most, you can only use high heat to boil and thicken the soup in the pot, and then open the pot. For me, it takes at least 20-30 minutes each time.

I like to eat more delicious things;