Sweet, sour, spicy and salty, it has the taste that Chinese people like on the tip of the tongue.

And "sour" is a very special character. Being placed at the top of the five flavors is not just catchy, it actually makes a lot of sense.

Because it exists in the north and south of the country, it can be combined with various flavors.

Yoghurt from the northern people, sour soup, meat sour, fruit acid, shrimp acid, bovine intestinal acid, ant acid from the southern people, sauerkraut from the Northeast, spicy and refreshing flavor from the Sichuan and Chongqing regions, sour rice and sauerkraut from North and Northwest China.

Water, pickles and pickled sours from the Southwest, and sour and acetic acid from South China are all colorful and delicious. The Chinese people’s ability to make sours is unparalleled.

When I saw the tip of the tongue series "Taste of China", it not only divided and summarized it by region and cuisine, but also introduced the same taste, different customs, humanities and history in the north and south of the country according to taste, each with its own characteristics and echoing each other,

This sincerity and thoughtful fresh perspective won my heart.

I am not a big fan of sweets, but I was deeply impressed by the first issue of "Sweet Piaomiaolu", so I really wanted to check out the other collections of great flavors.

I believe that the path of food documentaries will definitely be opened.

Before that, we can read this book? "Sour Food Chronicles: Deconstructing the DNA of Chinese Sour Food". For thirty years, old diners have tried all kinds of delicacies and transformed the sour taste on the tip of Chinese tongues into refreshing and easy-to-use food.

Text, record one by one.

Because of this love, this journey of searching for food has been turned into this book, which collects the history of sour food, the map of sour food, and the taste of sour food.

01 The author of the far-reaching, boundary-breaking sour taste map will divide the food map into two levels according to the preference and dependence on sour taste: the large sour area and the core area of ??the sour area.

The most prominent groups and areas of acid-eating in China can be divided into northern and southern parts, or there are two core areas.

The core areas in the north are in Shanxi, Ningxia, eastern Gansu, and central and western Inner Mongolia.

The core areas in the south are in Guizhou, western Hunan, northwest Guangxi and southern Yunnan.

These two contiguous core areas are smeared outwards, forming a contiguous large acid region? It includes the Three North Region, Southwest China, Hunan and Guangxi provinces, southwest Hubei and Hainan, covering most of China's territory.

The formation of China's major cuisines is inseparable from geographical factors.

The soil and water nourish the people, and the food cultivates the taste buds of the people.

A cuisine basically does not exist across dialect areas.

However, although the application of sourness, the degree of preference, and the types of sour foods in various large and small cuisines in various regions are different, they are still affected by similar regions. The evolution of food habits of cuisines that have long-term innovation, exchange, integration, and refinement can also transcend

dialect area.

Take Beijing cuisine, the representative of northern sour food, as an example.

Shandong cuisine itself is mainly salty and fresh.

Pay attention to the quality of the raw materials, use salt to enhance the freshness, use the soup to enhance the freshness, and pay attention to the salty and pure seasoning to highlight the original taste.

Mainly salty and fresh, the cooking is exquisite, good at making soup, and good at cooking seafood.

Although Shandong cuisine originated in Shandong, it is popular in the provinces of North China, eastern Inner Mongolia and the three northeastern provinces. These areas are all within the scope of Shandong cuisine.

The main internal reason is that this contiguous area belongs to the Mandarin area of ??North China.

Neighboring Shanxi is not among them, precisely because Shanxi is a separate dialect area, the only Jin dialect area in the north that retains the rhyme.

The Beijing cuisine mentioned in "Sour Food Chronicles" is actually a branch of Shandong cuisine in Beijing. Food customs are also greatly influenced by Hebei and Shanxi. Shanxi is a big province that everyone thinks is jealous.

Kongfu cuisine in Shandong cuisine represents Mushu meat.

Authentic Shandong cuisine is made by stir-frying pork, eggs, fungus, and magnolia slices. The seasonings only use oil, salt, green onions, ginger, soy sauce, and sesame oil. No vinegar is added, and the stir-fried dishes are fresh and fragrant.

When it comes to Beijing cuisine, the main ingredients become pork, eggs, fungus, daylilies, and melon slices. More importantly, vinegar must be cooked before the dishes are served.

Beijing-style Mushu pork is salty, fresh and sour, which is unique.