I have previously introduced local delicacies with regional characteristics such as mutton soup, noodles, and steamed pancakes.

At the invitation of netizens, let me introduce another delicacy from my hometown of Kazuo County in western Liaoning - bowls!

This is a delicacy made from buckwheat noodles.

After processing the buckwheat noodles into noodles, use cold water to form a dough, and then knead it in the cold water until the dough is kneaded into a paste in the water. Put it into a fine porcelain bowl (70% full) and steam it in a pot. After steaming,

Remove from the pan, cool, and form into a bowl-shaped noodle mound.

When eating, use a knife to directly cut (cut) into thin triangular strips with your hands, put it into a bowl, and add garlic or minced garlic, vinegar, sesame oil, salt, and mustard.

In my hometown, rice dumplings are a very refreshing delicacy in summer.

It is said that bowl weights are also a traditional delicacy with a long history in Shaanxi.

I don’t know what the bowl weights from Shaanxi taste like, but I think the taste is definitely the same.

Today I would like to share with you two kinds of food, which are unique snacks in our hometown and cannot be eaten in other places.

After all, everyone has deep feelings for their hometown, and only the things from hometown are the most nostalgic. Sand buns are a unique snack in the Yangtze River Port of Yingcheng. Because it is very close to our hometown, we can often satisfy our appetite.

Generally, after the well-made sand buns are broken open, you can clearly see the layers of crispy cakes inside, as many as five or six layers.

The more common sand buns are made with lard, but good sand buns use sesame oil.

After kneading the dough, apply a layer of sesame oil and then close it. Knead it evenly. Repeat this five or six times. After the dough is kneaded, pinch a 1-2 tael-sized dough ball and add onions, garlic, salt, cumin powder,

Add various seasonings such as chili pepper and lard, and then use a rolling pin to roll the dough into a one-foot-square round pancake for later use. After the dough wakes up, place it on the sand that has been burned in advance.

To make sand buns, a special bucket stove is often used. Put clean pebbles (less than an inch in diameter) into an iron pot and preheat evenly. Add cooking oil from time to time and stir the pebbles. When the pebbles are hot in the pot, shovel out half and set aside, leaving the other half.

In the pot, flatten the pebbles in the iron pot, cover the dough with it, and then put the shoveled pebbles on top of the dough to make the dough into a sandwich shape. Use the hot stones above and below to bake the dough.

After many improvements by the makers, sand buns have been added with various nutrients, which are suitable for different people's tastes and have the functions of warming the liver, kidneys, and stomach qi. Mung bean glutinous rice cake The mung bean glutinous rice cake in my hometown is made of pure glutinous rice as the skin and mixed with mung beans.

The stuffing is only the size of a cup. The white glutinous rice is kneaded into a sticky and delicate paste-like glutinous rice ball. It is pressed flat and the round center is wrapped with mung bean stuffing. The green texture can be seen in the thin parts, and it is fried or fried.

The method of deep-frying is relatively simple. Pour half a pot of oil into the pan and put in the glutinous rice cakes after it boils. With a sizzling sound, the glutinous rice cakes will be tossed up and down in the oil pan. When they float, you can pick them up with chopsticks and put them on a plate.

However, the surface of fried glutinous rice cakes is burnt, and the sticky and softness of glutinous rice itself is lost. Moreover, it consumes too much oil for household use, so many people like to fry them: add a little oil to the pot, bring to a boil, then add glutinous rice cakes, two or three are enough.

, use low heat when frying, you can see that the glutinous rice cakes slowly become soft under frying, and the color gradually becomes darker. At this time, you need to use chopsticks to peel each glutinous rice cake apart from time to time, otherwise it will not look good if it sticks together.

When one side is almost fried, turn it over and fry both sides. The freshly made glutinous rice cakes are full of color and aroma. Apart from the attractive aroma, look at the golden yellow glutinous rice cakes neatly arranged on the white porcelain plate.

The appetite is whetted.

Glutinous rice cake must be eaten while hot, otherwise it will taste bad and be difficult to digest.

Two glutinous rice cakes in the morning, paired with a cup of hot milk, is really a great enjoyment in life.

In addition, glutinous rice cakes can also be made without mung beans. They can be made purely from glutinous rice without adding ingredients. They can be made into long strips, flattened slightly and soaked in water for storage. They can also be cut into small pieces with a knife after cooling and put in.

Store it in the refrigerator and take it out when you want to eat it. Fry the glutinous rice cake until it swells, then sprinkle with sugar. Eat it while it's hot. It's fragrant and glutinous, and your mouth is full of sweetness. I recommend hometown delicacies. I have made friends all over the world who love food.

It is made from glutinous rice.

In some places, it is also called powder.

Because I am away from home all year round, my mother will make it for me every time I come home.

Its method is: soak the glutinous rice for 1 day, then grind it into a slurry with a rice mill, drain the water in the slurry, and soften it.

As for the filling, it depends on everyone's taste. Generally, it needs to be salty, so that the layer of glutinous rice skin can be flavorful.

It can be cooked in various ways: steamed, fried or boiled. My mother prefers boiled water, which makes the glutinous rice cake smoother.

When I saw this question, I felt that I had to brag about the food in my hometown of Pujiang.

Pujiang Wheat Cake The most famous snack in Pujiang is the Wheat Cake.

Pujiang’s wheat pancakes have thin crust, are big, and are delicious. I am studying abroad, and the delicacy I miss most about my hometown is wheat pancakes.

Wheat cake fillings can be of various kinds, such as meat fillings, tofu fillings, pumpkin fillings, leek fillings, etc. You can put whatever you like into it.

Whether it is for breakfast and dinner on weekdays, or during holidays or entertaining guests, wheat cakes are the best choice.

Beef clear soup Beef clear soup is a must-have to ward off the cold in winter. In autumn and winter, beef clear soup shops can be seen everywhere in the streets and alleys.

Beef clear soup is made by slowly simmering beef bones, beef and secret seasonings. When eating, just add beef blood, beef offal, beef and other ingredients.