Nanxiang steamed buns. (But it was eaten as a child. The food we eat now is surprisingly expensive, which makes us lose face in Shanghai. I mean in the Old Town God Temple.

Coordinates: Pingnan, Guangxi. There are still many local snacks, such as Tongheshui Tofu, Liuchen Bowl Fruit, Daan Egg Powder, Daan Dim Sum, Dapo Fenjiao, Siwang Taro Chicken, Tonghe Baizhu and so on. Every snack can make people miss it.

The characteristic of Tonghe tofu is that it is made of yellow chicken eggs (alias: yellow radish seeds/yellow gardenia) and bones, then add water tofu and tofu horns and simmer slowly. The longer the time, the more fragrant the taste, and the more delicious it is.

Six-year-old rice bowls need to be selected with high-quality fragrant rice, soaked in water for one night to make them soft. After grinding the rice into very fine rice slurry with an electric mill (previously with a stone mill), the taro is selected, diced and sprinkled into it, and then the mixed rice slurry is put into a round shallow-bottomed earthenware bowl slightly larger than a palm (that is, the bowl is called the bowl) and placed in an iron wok.

Egg powder is one of the classic traditional snacks in Da 'an Town, Pingnan, which was widely read by people in the Qing Dynasty. Egg powder is the common name of egg shell, which is made of flour and eggs and fried in wok. When it is fried to light yellow, it is picked up, drenched with maltose juice and eaten, and it is sweet in the heart. Inherent "Shaqima in the north, scattered eggs in the south".

Daan Dim Sum is a special pastry, which is made of sticky rice flour, mushroom and carrot meat stuffing and other ingredients. Cooked sticky rice flour is used as the skin, and the prepared meat paste is used as the stuffing. It is slowly kneaded into a wheel shape by hand, steamed in a pot, sprinkled with sesame oil and soy sauce, and sprinkled with a handful of sesame seeds. It is full of color, fragrance and taste.

Fenjiao is a unique snack in Dapo, and its practice is similar to that in other towns. Mainly use sticky rice flour, horseshoe powder and raw flour to mix together, add boiling water to stir, knead evenly and wake up for 2 hours, then roll it into powder skin, and the stuffing is made of bamboo shoots and fungus with barbecued pork, then knead it into jiaozi shapes by hand, and finally steam it for 15 minutes, and it becomes a crystal clear, fragrant and soft powder corner.

Taro chicken

is actually a snack fried with sticky rice paste and taro granules.

The skin is golden yellow, crispy outside and tender and fragrant inside.

Baigao Guo, called Baizhu in Tonghe dialect, is a classic traditional handmade snack in towns and villages here in Tonghe Malian. It belongs to cakes. The main raw material is sticky rice soaked and ground into rice slurry, steamed layer by layer, sprinkled with fried peanuts and poured with mixed juice. The rice flavor is rich and the entrance is tough. The main process is steaming.

I'm glad to answer your question.

There are countless snacks in Hebi. All kinds of snacks have different styles and tastes, but the same feature of * * * is delicious and very delicious. It is impossible to introduce all of them here.

But when it comes to the most unforgettable food, it reminds me of my childhood meal, that is, the fried rice soup made by my mother. I haven't eaten it for decades, and I am haunted by my dreams. I still remember it with a lingering fragrance. This soup is characterized by comprehensive nutrition and delicious taste. It's appetizing.

The method of frying rice soup is not complicated. The basic procedure is as follows: set fire to a wok, turn on a small fire, add 3 taels of dried millet, stir fry for 5 minutes to make the millet fragrant and golden brown, and then store it in a plate for later use.

prepare a proper amount of handmade noodles for later use, set fire to the wok, pour in a proper amount of cooking oil, and add onion, ginger and garlic to saute until fragrant. Then add the right amount of water. After the water is boiled, add handmade noodles. When the noodles are about to be cooked, put the fried millet into the pot, and then add Chinese cabbage or rape. After boiling for two or three minutes, take out the pot and a pot of fragrant fried rice soup will be ready. There is the smell of millet and chopped green onion, and the house is full of fragrance. This fragrance is very unique and unique, which greatly increases people's appetite. Remember to drink two or three bowls every time, which is twice as much as usual. This soup made by my mother has been lingering in my memory and can't be forgotten. In the 197s, when material resources were extremely scarce. It is not easy to eat a little white flour.

decades have passed quickly. I have tasted many kinds of delicious food and drank many kinds of soups, but the most unique and delicious soup is the childhood soup, which is unforgettable so far, and its fragrance still lingers in my brain and wafts away in my heart.

(the bee enjoys the bee: collect the honey of life and give it to friends all over the world. Record the development process of Hebi bit by bit, please pay attention, collect, comment and forward, more exciting, so stay tuned! )

coordinates: Xi 'an, the ancient capital _ _ I miss my mother's work in stirring fish

First, add a proper amount of water to the flour, stir it in one direction with chopsticks, stir it into soft dough, and put it aside to wake up.

then shred carrots, cut old tofu, fungus, beans into small pieces, cut tomatoes into small pieces, cut onions into chopped green onions, slice garlic, pour oil into the pot, pour vegetables into the pot in turn, add salt and monosodium glutamate and stir-fry until cooked.

At this time, the noodles are almost awake. Put a pot to boil water. When the water boils, turn on a small fire, and stir the dough again. You must stir it hard, because it must be stirred hard to stir it. After stirring, use a chopstick to stir it into the pot one by one along the edge of the bowl, and stir it evenly.

After the fish is cooked, pour in the fried dishes, and let them slurp together for a while, so that the flavor can be completely melted into the fish, and then turn off the heat and eat. If you put some coriander powder in the bowl and pour some sesame oil, it will taste fresher and taste slippery in your mouth, which is delicious on earth!

coordinates: Shanghai, which roams around Jiangsu and Zhejiang all the year round. Let's talk about some snacks in Jiangsu and Zhejiang.

1. "First in my heart": plum blossom cake (only sold in ancient towns and snack streets in Jiangsu and Zhejiang, which is rare and hard to find in urban areas)

The surface of plum blossom cake looks colorful, with chubby dumplings, fragrant black and white sesame seeds and crispy and delicious melon seeds. The crispy crust is also covered with red bean paste stuffing, and if you don't pay attention, you will be burned. In addition, there are other fillings, such as sesame, fruit, purple potato and even fresh meat.

2. Various glutinous rice dumplings: double-stuffed dumplings, striped cakes and green dumplings (especially the green dumplings with egg yolk and fluffy meat, which are second only to plum blossom cakes in the second sister's heart)

Double-stuffed dumplings, striped cakes and green dumplings can be bought in some old shops in Shanghai, such as Shen Dacheng in Nanjing East Road and Hongkou Cake Factory. The double-stuffed dough is made of glutinous rice dough wrapped with two kinds of fillings, black foreign pastry and red bean paste, which are soft and glutinous in entrance and sweet in aftertaste. The strip cake is made of glutinous rice flour and soft fine sand. The green ball is made by mixing the juice of wormwood into glutinous rice flour, and then wrapping it in bean paste stuffing or lotus paste, or other fillings. It is not sweet or greasy, with a light but long grass aroma. In recent years, with the growth of "salty school", online celebrity Youth League with fresh meat, egg yolk floss and even leek and egg stuffing has gradually developed. However, Ermei really didn't dare to compliment the fresh meat, leek and egg stuffing, but she only prostrated herself at the pomegranate skirt with egg yolk and fluffy stuffing. If nothing else, it's delicious ~

3. Among Nanjing duck shortcake, beef fried dumpling, black rice ball of Fangpo cake group, sugar taro seedling and Fangpo cake

duck shortcake, the most popular and best taste is onion flavor and sesame flavor, in addition to sweet osmanthus stuffing, dried plum stuffing, pork floss stuffing. Cheap and delicious, especially crispy.

There are also beef pot stickers in Muslim restaurants.

Everything in Fangpo's pastry shop in Nanjing is delicious, so I have to push her family's black rice balls, but I have to buy them before nine o'clock in the morning.

The following are snacks in Nanjing ~~

4. The cake with broken grass heads in Xinchang ancient town

is very special! The combination of glutinous rice flour and grass head, after frying, the skin is crisp and not sticky, and the grass head inside is delicious.

5. Pot cover noodles in Zhenjiang

6. There are fried steamed buns in Shanghai, and all kinds of pot stickers include soup packets, scallion cakes, oil chopping blocks

and others. I remember more ~~

When I was a child, I missed

Luoyang beef soup, fragrant potato powder at the bottom of the pot, and my mouth watered when I thought about it. I went to eat fragrant potato powder at the bottom of the pot at noon < The so-called "dragon meat in the sky, donkey meat on the ground" shows that Baoding people love it. Caohe River in Xu Shui is the birthplace of Baoding donkey meat with the longest history.

The most famous food in Baoding is donkey meat fire, which is a kind of pasta made of dead noodles. After it is cooked in a pancake pan, it is baked in a stove to make it tender and tender outside. Split it with a knife while it is hot and add hot cooked donkey meat, which is the most authentic way to eat. In addition to the donkey meat, the fire can also be sandwiched with braised pork and plate intestines, which has a unique flavor.

after years of development, various stores have been continuously improved, forming a hundred schools of donkey meat fire, each with its own unique formula and skills, and its taste is also different.

if you come to Baoding, the ancient city, you must not miss the donkey fire.

that must be rice tofu. I have to eat it several times every time I go home.