Food Festival
This year I went to the West China Expo Food Festival, which is held every year, and I still have endless aftertaste when I think about it. If you don’t believe it, come with me and have a look!
"Come and buy fresh Xinjiang mutton kebabs!" "Inner Mongolia lamb legs are so tender and delicious!" "There are several kinds of candied haws."... With bursts of shouting, Following the endless flow of people, my mother and I came to the food court with great interest. Looking around, the food stalls set up on both sides of the street are one after another, and it is endless as far as the eye can see. There were heads moving in the distance, and it was completely dark. From time to time bursts of steam came out of the stall, and there was an indescribable fragrance in the air. Wow! My mouth watered immediately, and I couldn't wait to take a bite right away. Let's see what's on sale first!
I saw eye-catchingly decorated booths with large signboards from all over the country, including those from Nanjing, Beijing, Suzhou, Sichuan, Hainan, Hong Kong, etc. Douda’s food names can be seen from a distance, and some of them sound particularly funny, such as: Sichuan Three Cannons, Hong Kong Pissed Beef Balls, Fried Ice Cream, Too Late... Come in and take a look, hey, the tricks are really good Quite a few! There was a stall that caught my eye, oh, it was a bug! I was so surprised. It turns out that there is an insect feast here, including fried silkworm chrysalises, grasshoppers, scorpions, and even starfish, seahorses, and sea dragons. It’s really daunting. There are many people watching and few eating. Finally, I started to choose. The black glutinous rice was sweet and sticky, the Sichuan jelly was fragrant and spicy, and the fried squid and mutton skewers were fresh and tender, delicious and so fragrant! I really want to eat up all the delicious food at the food festival! But after a while, I was so full that I could smell nothing. Mom said: "It's so fast, let's look at something else!" Yes! Let me observe what others eat.
People gathered in groups of three and five, some standing, some squatting, some mothers feeding their children, and one family competing to eat a starfish. Some devoured the food voraciously, some chewed it slowly, some had napkins ready in their hands, and some had food all over their faces and bodies. They looked really embarrassed, but everyone ate with gusto. Let’s take a look at how merchants attract customers!
Some shopkeepers shouted loudly, and some even let customers taste it for free. The most interesting thing is the shop owner who sells Inner Mongolian lamb legs. He asked the clerk to get a leg of lamb, stood on a high stool, waved the leg of lamb in his hand, and introduced customers to his store. In addition, there was a clerk next to that clerk holding a sign saying: "Inner Mongolia leg of lamb, experience the prairie style!", which made everyone couldn't help but walk into their store. The owner's novel director and the store clerk's outstanding performances made everyone burst into laughter. It was truly a masterstroke.
Hometown’s delicacy——Yang Goose
Food is the most important thing for people. China has been famous for its unique cuisine since ancient times. From the eight major cuisines to steamed and fried dishes, Chinese cuisine has always been favored by people all over the world. Not to mention the golden and delicious Beijing roast duck, nor the delicious and tender Nanjing salted duck. In our small town in the Jiangnan water town, there is a famous local dish - goose.
I think foreigners will complain after hearing this: "Isn't it just a goose? What's so strange about it!" Hey, you are right. This goose is indeed very ordinary and not magical, but it does reflect its peculiarity in the ordinary. Let me tell you slowly.
Renyang’s Yao Goose has been popular since the Republic of China. Although its main ingredients are very ordinary, its production process is extraordinary. The master who makes goose will first choose a goose of a suitable size, kill it, remove the feathers, dig out the internal organs, then wash the goose head and feet, stuff it into the stomach, put it into the pot and pour cooking wine. Add onions and ginger and cook for a while; then add in seasonings, such as fennel, fennel, bark; cinnamon, ruby, etc., then add soy sauce, oil, salt, MSG and other thick condiments, and continue cooking , when you can use chopsticks to drill a hole in the goose leg, it means the goose is almost cooked. Simmer for another ten minutes. When the aroma fills the whole room, you can turn off the heat. It will be ready after simmering for a while. The goose will be brown when it comes out of the pot. If you are so greedy, cut a small piece with a knife and put it in your mouth to savor it. The taste is simply beyond description in words. The aroma reaches your heart and makes you want to eat it again.
It is precisely because of this that Yao goose is so popular among hometown people and guests from other places. People usually put a pot of Renyang Yao goose at banquets. Those guests from other places eat it once and then eat it the next time. When the sky comes, everyone asks for the goose.
At the same time, Ngoose has also brought certain economic benefits. Now, there are about a dozen Ngoose stalls on Renyang Street, inviting customers from all over the world. Moreover, some vendors are bold and innovative and have invented duck, chicken, etc., and the sales are also good. However, the geese are the most popular, with the largest stall selling more than ten geese a day!
After listening to my introduction, I believe that people who have never eaten yang goose will definitely like it.
Hometown delicacies
Friends, if you When you come to Jiannan, I will definitely let you taste pickles. I will personally cook and make you a pickle feast: boil a bowl of potato and pickle soup, stir-fry a plate of diced pickles and bacon, add a plate of shredded pickles and bamboo shoots, and finally Then serve a pot of steaming pickled fish.
My hometown is in Jiannan, a good place with beautiful mountains and clear waters.
Of course, a variety of delicious food is also indispensable. My favorite thing to eat is our Jiannan pickles.
I remember one time, I had a cold and didn’t want to eat anything. This made my parents anxious. They bought me many delicious things, but I couldn't eat them. It just so happened that grandma brought back some pickles from her hometown. My mother asked me: "Want to eat it?" I said, "Try it!" I took a small handful and put some white rice on it. When it is first imported, it feels crunchy, followed by a salty, sour, and spicy taste. This taste is so beautiful! Before I knew it, the bowl of rice was gone and all the pickles on the plate were gone. I had a great appetite, and within two days, all my illnesses were cured. In this way, I fell in love with our Jiannan pickles.
Since then, no matter where I go, I can never forget Jiannan pickles. Gradually, I also developed a strong interest in how to make pickles, and I also had the desire to make pickles myself. So, I ran to ask my grandma, and she told me: “First of all, cut the whole green vegetable on a sunny day, put it on a pole to dry, put it in a big basin, soak it in warm water, and use a bamboo brush to clean the dirt and dirt between the leaves. After drying, cut the vegetables into equal parts, wrap peppercorns, chili peppers, salt, minced ginger and other seasonings into the half-cut vegetable stems, put them in an earthen pottery jar and seal them, and you can eat them in three months. "I asked grandma again, "What about ways to eat it?" Grandma said, "There are many ways to eat it. You can make pickle soup, pickle noodles, and fried bacon with pickles--it tastes delicious." I asked again: "Why are they all pickles, made the same way, eaten the same way, but have different tastes at different times?" Grandma said tirelessly: "My dear grandson, you don't know! Pickles are not the same as other dishes, and other dishes should be fresh. . Pickles are delicious even if they are stored for one to three years. Fresh pickles from March to May look golden and delicious. Pickles that are one to three years old do not look bad, but they will never go bad and taste delicious. Unparalleled! You can’t make pickled fish and potato and pickle soup without it. Let’s make it together when you put it aside! I’m sure you’ll want to eat it again!” Grandma’s words made me salivate.
Friend, if you come to Jiannan, I will definitely let you taste pickles. I will cook myself and make you a pickle feast: boil a bowl of potato and pickle soup, stir-fry a plate of pickled bacon cubes. , plus a plate of shredded pickled vegetables and bamboo shoots, and finally a steaming pot of pickled fish. Let you eat enough in one meal and make you want to eat more.
Want to try pickles, a delicacy from our hometown? Then come to our Lichuan Jiannan!
Snail noodles are a famous snack in Liuzhou. Everyone who comes to Liuzhou for sightseeing will eat snail noodles, because if you don’t eat snail noodles when you come to Liuzhou, your visit will be in vain.
As a Liuzhou native, I also have a special liking for snail noodles. Walking on the street, you can always smell the unique fragrance of snail noodles. The hot and sour taste is floating in the air, teasing the olfactory nerves of every passerby, as if it insists on dragging you to your seat to enjoy it. It seems like we won’t stop eating until we have a bowl of it, so every time we go out on the street, my mother and I will go and have a delicious bowl.
The making of snail noodles is very simple: when the guests come, just grab a handful of rice noodles and put them into a colander, then put the colander in the big pot and shake it back and forth, scald it for a minute or two, and then , pour the cooked rice noodles into a sterilized bowl, add various side dishes; finally, top it with red snail soup, and a bowl of snail noodles with full color, flavor and flavor is ready. When a bowl of fragrant snail noodles is served, you will salivate just by looking at its color before tasting it: the red ones are a layer of chili oil floating on the noodles, the green ones are seasonal vegetables, black fungus, yellow fungus, etc. Crispy fried yuba, perilla, day lily, peanuts, pickled bamboo shoots and other side dishes are colorful and impact your eyes, making you want to stuff the whole bowl of noodles into your mouth and taste every taste in one bite. But almost everyone in Liuzhou knows that at this time, don’t rush to eat the noodles. Let them soak in the noodle soup until the delicious snail soup penetrates every noodle. Take a bite and enjoy the soft and refreshing noodles. The rice noodles go down your throat with the spicy flavor of the snails. When you take a few bites of the secret side dishes, you can even feel that the "greedy bugs" in your internal organs are starting to scramble to compete for this. Strangely delicious. When eating snail noodles, although the snail soup was so spicy that we had to drink large gulps of water and inhale heavily to feel relieved, we still couldn't bear to stop eating.
It’s also fun to eat snail noodles. When eating snail noodles, I like to eat them one by one. After finding the "head" of the powder first, you suck it into your mouth with a "shh" sound. It's really "smooth and refreshing"! One time, because I inhaled the snail powder too hard, the snail soup was all over my face, which made my mother laugh. In this way, I gave snail noodles an alias - "Laughing Blossom".