Foodies must know a lot when it comes to gourmet food.
The cities I have been to and the roads I have walked are not for enjoying the beautiful scenery, but for the feast.
Since delicacies must have continued, which delicacies from ancient times do we still enjoy?
The first thing is of course the candied haws on a stick. When I was a kid, whenever a seller selling candied haws came to the alley and shouted, there would be a crowd of children surrounding him, drooling over each other.
When I get home, I will definitely pester my elders to buy one for myself.
Nowadays, candied haws on a stick has many flavors with the advancement of processing technology. When orange and hawthorn are paired together, it becomes candied haws on a stick.
The candied haws on ice are also topped with snacks such as walnuts and raisins.
But the most tempting thing is the oldest hawthorn candied haws, which is sugar-coated into threads and looks bright and red.
Speaking of sugar, there is also the delicacy of Tangrener, but although it is available now, it is very rare.
In addition to candied haws, there is also the delicious rice cracker.
Speaking of Guoba, there is also a story passed down by word of mouth.
That is, Liu Bei visited the thatched cottage three times to invite Zhuge Liang to come out.
When Liu Bei arrived at Zhuge Liang's house, his family lived a secluded life in the mountains and forests and did not offer any food to greet Liu Bei.
At this time, Zhuge Liang's wife Huang Yueying fried the rice dumplings, and the aroma suddenly filled the room.
Liu Bei was full of praise after tasting it, and this delicacy continues to this day.
The delicacy of stinky tofu is definitely well-known.
I remember when I was in high school, I saw my classmates eating stinky tofu, and I wondered, what’s so delicious about this stinky tofu?
Until they encouraged me to eat a piece, I have been unable to quit my addiction to stinky tofu.
The thick soup and the fried crispy stinky tofu are really delicacies that cannot be exchanged for meat.