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Hunnan district gourmet
Hunnan cuisine includes Dongling red raspberry, Laobian jiaozi, horse steamed dumplings, Zhujiajia apricot, sauerkraut and so on.

1, Dongling Red Raspberry: Red Raspberry is a kind of fruit with rich vitamins and high nutritional value. It has the reputation of gold in fruit and emperor in fruit, and is the "darling" in the international market.

2. Old jiaozi: Old jiaozi is a famous snack in Shenyang. Bianfuyu was introduced to Shenyang from Hebei Province in 1828. Stir-fry minced pork and simmer with chicken soup or bone soup to make steamed dumplings. Jiaozi, the old frontier, has a fine selection of materials, a wide range of materials, many varieties and good taste. Jiaozi, the old frontier, is a special flavor of Shenyang and enjoys a good reputation at home and abroad. It has a long history, from its establishment to now, it has a history of 160 years.

3. Ma Steamed Dumpling: Ma Steamed Dumpling, formerly known as Majia Steamed Dumpling, is a special Hui snack in Shenyang, which was created in 1796. Scald noodles with boiling water and use rice flour as powder. Trident ground beef with purple cover in waist pit is selected as stuffing, which is seasoned with water and stewed, and large tassels are left when the stuffing is pinched. It has the characteristics of bright skin, soft texture, loose stuffing and mellow taste.

4. I wish my family a big apricot:? Due to the special environment of Jia Zhu Shaxing Garden, it is not only big, but also juicy and delicious, with high fruit quality, which is a must in Shenyang. Because the vegetable garden is mainly sandy loam, the water seepage rate is fast and the field water capacity is low, so there is a serious problem of moisture conservation. In order to save water and improve the utilization rate of water, drip irrigation is adopted.

5. Sauerkraut: Sauerkraut mainly exists in Northeast China and Germany, and is also distributed in Southwest China. It was called Zhong in ancient times, and its name was in Zhou Li. The Book of Qi Yaomin in the Northern Wei Dynasty introduced in detail the various methods used by our ancestors to pickle sauerkraut with Chinese cabbage (called fermented grains in ancient times) and other raw materials.