Only those who eat all over the world are immortal!
China is a vast country with rich resources and delicious food all over the world. There are 34 provinces, each with its own representative food. Have you had enough of it when you go home for the New Year?
Below, Tips of the Tongue will lead you to taste delicious food from all over the world. You are welcome to take a look at the food in your hometown. If you have never tasted it, try it as soon as possible!
1. Representatives of Beijing gourmet dishes: Beijing roast duck headed by Quan Jude is famous all over the world.
Picture 2. Representative of Tianjin food: Goubuli steamed buns. Picture 3. Representative of Hebei food: donkey meat roasted (the donkey meat roasted in Hejian is long, and the donkey meat in Baoding is round). The name makes people salivate.
Originating from Baoding City, Hebei Province, it is eaten by putting cooked donkey meat into the fire. The grilled texture is crispy, the donkey meat is fat but not greasy, and the aftertaste is mellow.
Picture 4. Representative of Inner Mongolia delicacies: hand-grilled mutton. I think you have all guessed it. The vast prairie, endless hand-grilled mutton, drinking a lot of wine and eating large pieces of meat, and using the knife when you can’t bite. It makes you happy just thinking about it.
Picture 5. Representative of Heilongjiang delicacies: Guobao meat is crispy on the outside and tender on the inside. It is sweet and sour and not greasy when eaten in large quantities. It is very suitable for summer consumption to stimulate the appetite and increase appetite.
Picture 6. Representative of Liaoning cuisine: Pork stewed vermicelli. It is said that it was originally a Sichuan dish. The famous Tang Dynasty general Xue Rengui liked Sichuan cuisine very much. After he was sent to the Northeast, he also brought Sichuan cuisine to Northeast Liaoning and adapted it according to the local style.
It developed into Northeastern cuisine.
Just one word - it smells so good!
7. Jilin food representative: Steamed white fish is steamed and not halal.
It is said that cooking experts devoted themselves to researching and making it. After hard work, they finally created the famous dish of steamed Songhua River white fish, which was served at the holy banquet.
In the Qing Dynasty, Songhua River white fish was listed as a tribute.
8. Representative of Shanxi Food: Lao Chen Jian Who is the most jealous person? Of course it is Shanxi people. Regardless of men or women, if your girlfriend also likes to be jealous, then take her to Shanxi.
9. Representative of Shanghai gourmet food: Braised pork is actually the representative of Shanghai gourmet food. I was shocked by this dish of braised pork. In my impression, Shanghainese eat relatively light food.
Picture 10. Jiangsu gourmet representative: Don’t get excited about the braised lion’s head, it’s not made of lion’s head.
It is a dish often eaten during New Years and festivals in Jiangsu. It consists of fat and lean meat, red and shiny, and is served with green vegetables. It has a rich aroma and is also called Sixi Meatballs, which means auspicious.
Picture 11. Representative of Zhejiang delicacies: West Lake Vinegar Fish. Zhejiang has always been so beautiful, even the food. What kind of experience would it be like to sit on the West Lake and look at the beauties of West Lake while eating West Lake Vinegar Fish.
(Slapped into the lake by my wife) Picture 12. Representative of Anhui delicacies: Huangshan stinky mandarin fish. Back then, a businessman from Anhui Province took a boat home to visit relatives. Because of the long journey and the hot weather, the mandarin fish he brought was not well preserved and became stinky. His wife was reluctant to part with it.
Throw it away and treat it with thick oily red sauce. Unexpectedly, it tastes great.
After being promoted by Hui merchants, it has become a classic of Hui cuisine.
Alas, Hui merchants really know how to do business.
Picture 13. Representative of Fujian cuisine: Buddha Jumping Over the Wall, which was not invented by Buddhism, is also known as "Man Tan Xiang" and "Fu Shou Quan". It is the chief famous dish in Fuzhou. There are 18 kinds of raw materials: sea cucumber, abalone, shark's fin, scallops, fish
Lips, fish maw, razor clams, ham, pork belly, sheep elbows, hoof tips, tendons, chicken breasts, duck breasts, chicken gizzards, duck gizzards, mushrooms, winter bamboo shoots, etc., have the functions of nourishing qi and blood, clearing the lungs and moistening the intestines, preventing and treating deficiency
Cold and other effects.
This is my favorite because I love eating meat.
Think about how bad the taste could be if you cook so many good things together.
Picture 14. Representative of Jiangxi cuisine: Rice vermicelli pork is made from pork belly with skin, rice vermicelli and other seasonings.
The steamed meat is glutinous and fragrant, some are fat or thin, and the rice noodles are oily and rich in flavor.
15. Representative of Shandong cuisine: Jiuzhuan Large Intestine is always subconsciously thought to be a dish invented by Sun Erniang in "Water Margin". Don't ask me why.
Hey, I’m just kidding. In fact, it is made by blanching pig intestines in water, deep-frying them, adding more than ten kinds of condiments, and then frying them over low heat.
It has all five flavors of sour, sweet, fragrant, spicy and salty, with ruddy color and soft texture.
Picture 16. Representative of Henan cuisine: braised noodles. My college roommate always loves to eat noodles. He is from Henan.
It turns out that it is a traditional snack with meat, vegetables, soup, vegetables and rice. It is famous in the Central Plains for its delicious taste and economical value.
Alas, now I understand why my roommate loves it so much.
Picture 17. Representative of Hubei cuisine: Which of the three steamings in Mianyang are steamed livestock and poultry, steamed aquatic products, and steamed vegetables (you can choose from dozens of vegetables, amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root, etc.)
, which is quite in line with the nutritional balance of meat and vegetables. The steamed vegetables are wrapped in finely pounded rice noodles. The original aroma of the vegetables is combined with the fragrance of rice, and the aftertaste is deep.
18. Representative of Hunan cuisine: fish head with chopped pepper. To be honest, Hunan people are really willful. Their first willfulness is: eating fish only eats fish heads.
Second whim: Make the fish head so delicious.