stir-fried liver
top ten delicious foods in China. Wonderful names, but they are all delicious. Challenge your taste buds.
Fried liver is a common practice of pig liver in northwest Yunnan. Take out the liver of the freshly slaughtered pig, remove the bile, and rinse it with the snow water flowing down from Yulong Snow Mountain. Then insert the straw into the bile duct, blow into the liver until it swells, and then fill it with spices, which are made up of Chili noodles, pepper noodles, chives, aged vinegar, Heqing dry wine and so on. Finally, tie hemp thread, hang it under the eaves to dry, and marinate the moon for one year. Pickled liver is washed, cooked, sliced, and seasoned with coriander, sesame oil, soy sauce, vinegar, chopped green onion and Jiang Mo. It is very delicious and refreshing, without the smell of ordinary pig liver.
milk fans
top ten delicious foods in China. Wonderful names, but they are all delicious. Challenge your taste buds.
Milk fan is a special food of Bai nationality in Dali. Boiled milk mixed with papaya acid water is refined and condensed, made into thin slices, and wound on a thin rod to dry. Milky yellow, flaky, rolled, shaped like a folding fan, hence the name milk fan. It can be eaten raw, dry, fried, fried and roasted, and can also be used for cooking with materials such as cloud legs. Its famous dish, the milk fan with sand, is extremely crispy and melts at the entrance. Chopped and added to the second sweet tea in three tea. However, the smell of the milk fan is quite fishy, which makes it difficult for many people to accept it, and people who can eat it can't put it down.
rabbit's head
top ten delicious foods in China. Wonderful names, but they are all delicious. Challenge your taste buds.
Rabbit's head is a special appetizer in Chengdu. Generally speaking, there are two ways to eat Chengdu rabbit head: one is braised rabbit head, spiced, spicy, fish-flavored and pickled with pepper, which has several flavors; Secondly, stir-fry the rabbit head, cut the marinated half-cooked rabbit head into two halves, then stir-fry it with Chili oil, add Chili powder, pepper, green pepper, fried peanuts, cumin and other spices, carry it out of the whole pot, add soup to the pot after eating, and cook hot pot.
jiajia noodles
top ten delicacies in China. Wonderful names, but they are all delicious. Challenge your taste buds.
Jiajiamian is a special snack in Tibet, which originated from the salt well in Mangkang. The main ingredients of the noodles are Tibetan pork and noodles. The cooked noodles are cooked in bone soup and then mixed with minced meat. In practice, there is not much difference between jiajia noodles and other noodles, and its biggest feature is the way to eat. The way to eat extra noodles is so unusual. There are very few noodles in each bowl, only five or six. You can pick them with chopsticks and send them to your stomach in one bite. Then shout "add, add" and the store will send the next bowl of noodles.
Duck with Blood Paste
Top Ten Flavor Cuisine in China. Wonderful names, but they are all delicious. Challenge your taste buds.
Duck with Blood Paste is the most distinctive local dish in Xiangxi, Hunan. The best blood-baked duck is made of Gouzui duck in Chenzhou. When making, the first-class glutinous rice soaked in advance is put into a bowl, and the duck blood is dissolved in the glutinous rice and soaked evenly when the duck is slaughtered. When the duck's blood is solidified, steam it in the pan, cool the steamed blood cake and slice it, or put it in the oil pan and fry it slightly to become a blood cake. Stir-fry the duck pieces with spices, then add the blood paste and stew. After cooking, the taste of blood cake is better than duck meat. Boiled blood cake not only has the fresh and delicious taste of duck meat, but also has the fragrance and softness of blood cake, which tastes fragrant.