Old Beijing snack Sheep's Head Horse. The meat is as thin as paper. Sheep's Head Horse started in the Daoguang period of the Qing Dynasty and has a history of more than 150 years.

When cooking the white water sheep head, do not add any seasonings. Just use pure water. The cooked sheep head will only have the aroma of mutton and no other miscellaneous smell.

Then remove the unnecessary parts while it is still hot, wait for it to cool and then slice it into slices. It must be thin enough to be transparent, sprinkle with carefully prepared fragrant salt and you can eat it.

"Sheep's Head Horse" is very particular about the salt and pepper. After frying the salt, cloves, pepper and other seasonings until yellow, grind them finely and put them into a horn. Putting things in the horn will prevent the food from getting wet and losing its flavor.

You can happily chew the most common beef louvers in Baodu Feng, which are black and white, extremely crispy, and leave no residue after chewing; beef tripe kernels are snow-white, rich in water, extremely tender, and slightly crispy; only six or seven sheep in the mushroom head set can get one plate.

It is most delicious and smooth, with a little sweet aftertaste; the food is the esophagus of the sheep, which cannot be chewed completely. What is important is to chew it happily. You can hear the "crunching" sound from two tables away, and finally swallow it whole

Swallow whole.

The seasoning of "Baodu Feng" is just sesame paste, soy sauce, vinegar, minced coriander, a little chopped green onion, and a few spices. No MSG is added. It is simple, delicious, and can remove the fishy smell. It is said that the secret lies in the ratio of seasonings.

Cheese Wei "Hewan cheese" reveals the aroma of wine. Cheese was originally a palace snack. In the 14th year of Guangxu's reign, Wei Hongchen, the first generation descendant of Cheese Wei, had a friend who worked in the imperial kitchen who taught him this craft.

To make cheese, you must use fresh milk as the main ingredient, add a homemade rice wine, let it solidify, then bake it in the oven for about an hour, and finally put it in the refrigerator to cool.

Cheese Wei's unique skill is making "bowl cheese". The cheese he makes can be turned upside down without spilling the cheese.

The cheese of "Cheese Wei" has a milky aroma mixed with a light wine aroma and is very fragrant.

>>>Details of Lijiang Snacks Water dragonflies are dragonfly larvae fished out of the water. They are about the same size as adult dragonflies, but have no wings.

After frying in oil, the body turns slightly yellow.

Looking at the water dragonflies displayed in rows on the plate, I really can’t hold my chopsticks without any courage.

Miss Xiao, who went with her, didn't dare to use her chopsticks. After repeated persuasion, she picked up the smallest one and put it in her mouth.

tasty!

It's crispy and fragrant, foaming in the mouth, without any foreign feeling.

People at the table were munching, and two large plates of water were swept away by dragonflies and residual clouds.

Rice enema is somewhat similar to sausage.

Mix the nine-ripe glutinous rice with various ingredients such as pig plasma, salt, fennel seeds, and peppercorns, then pour it into the cleaned pig intestines and steam it in a pot.

This is a traditional dish of the Naxi people.

If you like it smooth and refreshing, steam it. If you are afraid of high calories, fry it in oil. It will be crispy and delicious with less oil.

Rice enema should not be judged by its appearance. The strings of rice enema are thick, shiny, and dark, which does not arouse appetite.

However, this stuff nourishes blood and qi, and the Naxi people take it as a tonic.

Chickpea flour is also a must-try.

Despite its unimpressive appearance, chicken bean flour has a delicate taste and goes well with rice and wine.

Chicken bean flour originates from a plant native to Lijiang. The yield is not high, so it is only spread in Lijiang area.

To eat it cold, you can mix it with sour vinegar, soy sauce, chopped green onion, garlic, sesame oil, etc. to relieve the heat and appetizer; to eat it hot, you can fry it brown on both sides in a pan with sesame oil, add seasonings, and add some leeks and coriander to give it a unique taste.

A Northeast Chapter ◆Changchun: Three delicacies from the ground. Chinese folk have always had the habit of tasting the three delicacies from the ground, three delicacies from the trees, and three delicacies from the water on the day of the Beginning of Summer.

Speaking of the three delicacies here, it refers to the fresh seasonal vegetables from the ground: amaranth, wheat and broad beans (or garlic sprouts). When fried together, they are fresh and tender.

In Changchun, Di Sanxian became a famous local dish.

◆Dalian: Salted Fish Pancakes Salted fish pancakes flowed from local rural areas into the city and are now available in all small restaurants and big hotels.

The fish is an autumn sea fish, ranging from stick fish to yellow flowers. It is palm-long. It is pickled with ginger and green onion. After pickling, it is fried in oil until it turns brown.

The pancakes are made from aged corn flour mixed with bean flour and white flour. Boil water in a large pot and stick the pancakes around the pot.

B North China Chapter Chengde: Wanzi braised pork is a palace dish, and now it has become a famous birthday dish. The method is to cut the braised pork into small pieces, use a knife to cut the meat pieces one by one from the outside to the inside, and make a "square circle" towards the center of the meat piece.

Wan" shape, place it in a steaming bowl, add stock and seasonings, steam for 2 hours, take out the buckle plate, pour the stock, add fat to thicken it and serve.

◆Qinhuangdao: Steamed seafood When you go to Qinhuangdao, you will naturally want to eat seafood. The locals like to steam seafood, whether it is crabs, shrimps or clams. Put water in it, steam it, and dip it in ginger vinegar sauce when eating. It is so delicious!

C East China Chapter ◆ Suzhou: Grilled Crucian Carp with Green Onions Suzhou people love to eat fish, and the highlight of this dish is the deliciousness of the crucian carp. On the back of the crucian carp dripping with red sauce, half an inch of crispy green onions are placed.

part.

Although I don’t understand why this is called “grilled with green onions,” this is always the first place where people eat chopsticks.

◆Zhouzhuang: Wansan hooves, Wansan meat, cooked lotus root, pickled amaranth, Wansan wild duck, etc. have become representatives of Zhouzhuang delicacies.

Especially the "Wansan Hoof" is the best. The way to eat it is even more special. From the two long bones that run through the entire pig's hoof, a thin bone is gently pulled out, and the hoof shape does not move at all.

Using the bones as knives, the hoofs were smoothly cut open, allowing people to divide and eat them.