The moon on the horizon rose to the top of the tree and woke up the magpies perched on the branches. The cool evening breeze seems to spread to cicadas in the distance. "Autumn harvest again, fish, rice, fruits, vegetables and food Man Cang. Among the many delicious foods in China, there is always a taste that you can't forget.

The first "China Farmers Harvest Festival" will be held on September 23rd this year (Lunar Vernal Equinox), which is the first time for hundreds of millions of farmers to celebrate their own festivals. The Ministry of Agriculture and Rural Affairs has launched a "five 100" list, including 100 kinds of rural delicacies. Among these 65,438+000 kinds of country food, which can best represent the taste of your hometown?

Beijing: stew.

Many people think Beijing food is too heavy. Bean juice, fried enema ... people who love him can't stop, and people who hate him can't avoid it. Braised burning is one of the representatives. It originated from Nanheng Street in the south of Beijing. Boiled pig intestines and pig lungs are cooked together, supplemented by marinade, garlic juice, bean curd juice, coriander and other auxiliary materials, so that the fire is thorough but not sticky, and the meat is rotten but not rotten.

Other rural cuisines: tripe, old Beijing and Zhajiang Noodles.

Tianjin: Old Three Treasures

Old Sambo, the name sounds like a hero's Jianghu at the bottom of nine rivers, but it tastes very delicious. The main ingredients include pork tenderloin, pork liver and pork kidney. Authentic Lao Bao San generally does not add accessories. Now it pays attention to balanced nutrition, and sometimes it adds some side dishes such as onions and green peppers.

Other rural delicacies: boiled fish, Goubuli steamed stuffed bun.

Shanghai: Crab Shell Yellow

The exquisiteness and tolerance of Shanghainese are fully reflected in this crab shell yellow. It is made of crispy noodles and fermented noodles and made into flat round cakes. Stick a layer of sesame seeds on the cake surface and bake it on the furnace wall. The fillings are salty and sweet, and the salty ones are onion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, roses, red bean paste, jujube paste and so on. Because this kind of cake looks like a crab shell, its color is as deep red as the back of the crab shell after cooking, so it is called "crab shell yellow".

Other rural delicacies: oil eel paste, chicken fried steamed bread.

Chongqing: Chongqing hotpot

"Nothing can't be solved by a hot pot. If there is, then two meals. " Chongqing hot pot, once a widely used catering method for boatmen and porters on the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties, has long been an indispensable food for people late at night. Tripe, pig's yellow throat, duck intestines, cow's blood, etc. Scalded in boiling red oil, it tastes pure.

Other country food: Chongqing Xiao noodles, Chongqing spicy chicken, hot and sour rice noodles.

Inner Mongolia Autonomous Region: Braised pork

"The sky is wild, and the wind blows grass to see cattle and sheep." In Inner Mongolia, besides the vast grasslands, the most attractive thing is the delicious hand-grabbed meat. "Picking meat by hand" means grabbing mutton by hand, which is called "Ulan Yide" in Mongolian. It has been a traditional food for ethnic minorities in China for thousands of years. Dismantle the mutton with bones according to joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, grab the sheep bone with one hand, and take down the mutton with the Mongolian knife with the other hand and dip it in the adjusted seasoning to eat. According to the habits of herders, braised pork is usually used for dinner.

Other rural delicacies: instant-boiled mutton, roast whole sheep, Mongolian blood sausage.

Xinjiang Uygur Autonomous Region: Saute spicy chicken

Saute spicy chicken is a famous dish in Xinjiang. There are many sources, but the real source cannot be studied. The main ingredients are chicken pieces and potato pieces, which are cooked together with belt noodles. The dishes are brightly colored, including spicy chicken and soft sweet potato, which are spicy and fragrant, coarse and fine.

Other country delicacies: kebabs and pilaf.

Ningxia Hui Autonomous Region: Spicy mutton.

Although Ningxia is a small region, its local flavor is distinctive, and it is not inferior to other provinces. Stir-fried mutton is unique, and the selection of materials, materials and cooking are very particular. Mutton is too small and tender and tasteless; The mutton is too big and the meat is too old. The key to cooking stir-fried mutton is to use both "stew" and "stew" methods on the basis of "explosion". Stir-fried fire, so that the flavor into the meat, so that fresh and delicious dishes, full of flavor, with distinctive local characteristics and national flavor.

Other country food: mutton offal, mutton finger food.