Indeed, as you can see, the main job of food bloggers is to study various foods and drinks, and then provide delicious food to more people. Therefore, the types of food we have eaten cannot be said to have circled the earth three times, at least there are still

There must be breadth.

But if you don’t visit the birthplace of some delicacies, you probably won’t be able to taste them in this life. What I want to give you today is the delicious delicacies hidden in the golden house. The world is so big, let’s go and eat together?

Lentil Noodles and Flags Eating and Drinking Index: "You are a true man if you don't visit the Great Wall. It's a pity that you didn't eat lentils, noodles and flags soup and rice."

At first glance, "Mianqizi" sounds like a Shaanxi noodle dish, but in fact it is an authentic traditional Xinjiang delicacy. Locally, it is a kind of rice soup, which was also called "bird tongue rice" in the past.

The soup is very rich, the lentils are small but soft, and the noodles are very strong and tasty. When you occasionally eat diced potatoes, mutton and tomatoes, you will feel like you have encountered a small blessing in life. The whole bowl of soup

All are fresh and warm.

Noodle paste eating and drinking index: This is a snack in southern Fujian and Taiwan. It is usually eaten for breakfast, and can also be used as snacks and supper. You can choose what you want to add, braised large intestine, braised eggs, fried dough sticks, etc.

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There is a legend about the origin of noodle paste. When Emperor Qianlong went to the south of the Yangtze River, he arrived in a poor village. It was a time of food shortage. The villagers were so anxious that the wife of a scholar came up with a quick idea and used the leftover pigs from previous years to chew.

Bones and fish bones, plus minced noodles and tapioca flour, made a bowl of noodle paste. Qianlong found it very delicious after eating it, and rewarded this clever wife, so the noodle paste spread like this.

Changwang Noodles Food and Drink Index: Changwang Noodles is a unique delicacy in Guiyang. The main raw materials of Changwang Noodles are pig intestines, fresh pig blood and rolled egg noodles. There are more than 20 ingredients and seasonings.

Good Changwang Noodles pays attention to "three kinds of spicy food and one side": using fat intestine and Xuewang to make intestine and spicy food respectively, and then using pork belly to make crispy spicy food.

The noodles are handmade egg noodles. The dough is repeatedly kneaded, folded, and extruded to make a thin, satin-like dough. Then soy flour is used as powder and sprinkled on the dough. The dough is folded and cut into filaments. The operation process involves "turning three times, four times, and nine times."

"Taoqie" theory.

Egg-baked cake eating and drinking index: When mentioning Sichuan, many people must think of hot pot, and those who think of egg-baked cake must be Sichuan people, because this is the deepest nostalgia of Sichuan and Shu people besides hot pot skewers.

Heat a small copper pot on the honeycomb coal stove, pour a spoonful of egg batter, and spread it into a thin round cake in the pot.

The side sticking to the bottom of the pot is crispy, and the side facing up has honeycomb holes, giving it a soft and tender texture.

Then fill it with fillings, there are always more than a dozen kinds of fillings to choose from, including meat, vegetables, sweet, salty, sour and spicy.

This is the exclusive memory of most Sichuan people in the past.

Leaf tofu eating and drinking index: "The green pulp is condensed into fat and crispy, and the green jelly is cut into soft jade." This is the crystallization of the wisdom of the working people during the famine period in the mountainous areas of Zhejiang.