Do you know where in China the vermicelli is delicious?

Is there your hometown?

Casserole potato flour from the three provinces of Northeast China. The potato flour casserole made in Northeast China has high gluten and will not break apart after being stewed for a long time. Especially when paired with raw pork and kimchi, it can be easily stewed and become a big dish.

The climate in the Northeast is very cold, so the locals like to eat hot and light food ingredients, such as pheasants stewed with mushrooms, goose stewed in iron pots, sauerkraut stewed with pig blood sausage, butchered vegetables, and other things.

Rough and bold stew, every dish is a real dish.

If you come to Northeast China and don’t eat pork stewed with vermicelli, you won’t be able to appreciate the enthusiasm and boldness of Northeastern people.

It is said that this dish originally originated in Sichuan. During the Tang Dynasty, Xue Rengui was brought to the Northeast, and then he also brought this dish to the Northeast. With the continuous rapid development, pork stewed vermicelli gradually integrated into the local food style.

, and since then it has taken root in the Northeast.

The steaming pork stewed vermicelli is mixed with white rice. Take a big sip of the soup and water, swallow it with your tongue and take another sip of the roasted knife to satisfy your cravings and hunger!

Comfortable!

Henan Province, Hebei, these places are excellent origins of sweet potato vermicelli.

In some backward areas, the custom of homemade vermicelli is still retained. During the cold winter, every household uses the finest sweet potatoes to filter the vermicelli and make it into flat, round, and various sweet potato vermicelli.

The sweet potato vermicelli made by hand in the farmhouse is authentic and does not have these "technical and harsh labors". After soaking, the sweet potato vermicelli is thick and will rot when boiling but will not melt.

In addition to the hinterland of the Central Plains, sweet potato vermicelli is made and eaten in parts of Hubei, Hunan, Anhui, Guizhou, and Yunnan.

Sweet potato vermicelli is the most pretentious ingredient, no matter what it is paired with, it becomes complementary to each other.

Paired with amaranth, eggs, and black fungus, it can be made into a tender and delicious three-fresh stuffing, or it can be made into crispy fried buns, pan-fried buns, stuffed pancakes, xiaolongbao, dumplings, and sweet potato vermicelli that is soft and glutinous.

It is strong and fragrant.

Sweet potato vermicelli not only complements the umami flavor, but also emulates it.

The main ingredient of "steamed pork" in Luoning, Henan is sweet potato vermicelli.

The steamed sweet potato vermicelli has distinct roots, is not sticky, and is very chewy.

I knew I was eating vermicelli, but I could taste the aroma of meat.

The "flat stack" of Luoyang water banquet is called "fake sea cucumber" by the locals. Whether it is stir-fried with garlic or stewed with crispy pork, Chinese cabbage, and meatballs, it can be a great dish at any time.

Mung bean flour from Shandong.

On the dining table of Shandong people, the most common thing is Longkou sweet potato vermicelli (vermicelli) made of black beans and lentils. Black beans are produced in some areas of Zhaoyuan City, Ye County, Qixia, Laiyang, and Muping in the southern Jiaodong Peninsula of Shandong Province. The climate and water are

The quality is particularly suitable for making sweet potato vermicelli.

High-quality mung bean flour is snow-white in appearance, almost completely transparent after soaking, well-proportioned in size, and very flexible.

Therefore, Longkou sweet potato vermicelli (vermicelli) is often eaten in Anhui cuisine, especially cold dishes and stews, and the taste is very delicious.

Of course, the duck blood vermicelli in Nanjing, Jiangsu and the mutton soup in Huainan, Anhui are both inseparable from sweet potato vermicelli.

But most of the sweet potato vermicelli in these special delicacies and snacks uses mung bean flour with strong elasticity.

In addition to potatoes, sweet potatoes, and black beans mentioned earlier, there are also some foods rich in starch that can be used to make vermicelli.

Such as taro, Jerusalem artichoke, yam, tapioca starch, adzuki bean and other raw materials for sweet potato vermicelli made by non-mainstream girls.

They can be made into separate ingredients or mixed together to make a variety of sweet potato vermicelli with unique flavors.

Although the raw materials used in the process are different, the production process does not change much from the production process of other multi-starch food.