During the seven days from the first day of the first lunar month to the seventh day of the first lunar month, I enjoyed every meal. Even though it was home-cooked food, the meals cooked by my mother-in-law were very delicious and nutritious.

The food in rural Lankao is very different from that in the south, at least not the same as in my family.

Let’s start with the staple food. The staple food in the south is rice. Occasionally, rice noodles can be eaten. Rice noodles can come second and noodles are eaten less.

The staple food in Lankao is steamed buns, which are indispensable for three meals a day, followed by noodles, and rice is eaten less or almost not at all.

I like to eat rice. There is no doubt that this is a habit I have developed since I was a child. Without rice, I always feel like I am not full.

At home, I rarely eat steamed buns. Most of the steamed buns in the South are sweetened with sugar, and they are soft and white. Judging from the shape, they are mostly cut into square shapes. Southerners, including me, generally eat steamed buns as a complementary food.

I like to eat northern steamed buns. Northern steamed buns have a fermented flavor, are chewy, and have no sweetness. But the more you chew, the better they feel. It tastes better when eaten with a few side dishes. If southern steamed buns are not good, just eat them with vegetables.

My habit of eating northern steamed buns was developed when I was studying at Shaanxi Normal University. At that time, living expenses were not much. I could buy two large steamed buns for 50 cents, and then spend 2 yuan to buy a cold dish. I was very full every day, and

The nutrition is also good.

Being a guest in Lankao, I feel very accustomed to it no matter how many days I stay, and I can adapt perfectly to the food.

The staple food is great, and I also like the dishes very much.

Lankao's cold dishes are unique. From vegetables to meat, they can be made into delicious cold dishes, such as cucumber, white fungus, beef, pork offal, etc.

Among the various cold dishes, my favorite is the sliced ??beef.

There are also hot dishes. The steamed fish is unique and tastes very good. Salt is added instead of sugar. This is the same as the fish in my family. However, the fish in Guangdong and Fujian use sugar as condiment. I don’t like it. Maybe it’s because I can’t eat it.

Not much, no habit.

To be honest, among the fish I have eaten, I think the fish from Shangrao Yugan is the most delicious.

The dried freshwater fish is delicious, with compact meat and rich nutrition. It can be cooked in various ways, such as steamed, braised or boiled, with a few chopped green onions and a few slices of bright red chili. The smell will make your index fingers move and your appetite will increase.

There are all kinds of fish, and we basically have all the freshwater fish we should have here.

Crucian carp, grass carp, carp and mandarin fish are all available.

Yugan is a typical land of fish and rice. It is located in the Poyang Lake Plain with beautiful mountains and green waters. The high-quality water resources have cultivated high-quality and abundant fish.

But I also enjoy the steamed fish in Lankao.

The order of eating in Lankao is very particular. Six cold dishes are served first, then six hot dishes, and the steamed buns are eaten as a vegetable.

While eating vegetables, I also pour a cup of tea.

When it's time to finish, serve a bowl of hot rice soup.

I first served a bowl of rice soup (we call it porridge, in Yugan, there is no distinction between porridge and porridge), dipping it with steamed buns, and eating vegetables at the same time. It was hot and delicious, and I enjoyed every meal.

Cool.

Let’s talk about Lankao’s pasta. I have always believed that pasta is the essence of the Chinese nation’s food culture.

I don’t really like eating noodles from my hometown, except for handmade noodles.

Lankao's specialties include braised noodles and large-sword noodles. These noodles are either handmade or machine-pressed.

There are noodle restaurants all over the streets and alleys of Lankao, and the aroma of noodles is everywhere. My wife and I have eaten there a few times, and they feel that they are different from the noodles in Shaanxi. I like Shaanxi's sauerkraut noodles and trouser belt noodles the most.

The pasta in Lankao contains a lot of oil, so I was not used to it for the first time.

But I can finish a big bowl of the pasta my mother-in-law makes.

My mother-in-law likes to put various things into the noodles, such as fish, mutton and vegetables. This is a typical chowder noodles, delicious and nutritious.

After living in Lankao for a week, I felt like I had gained weight. Fortunately, I kept running every day so that I would not be over-nourished.