A brother's "journey of food and heart"-

Henan people with different taste buds

There are differences between the north and the south, and things are different. People everywhere are also sticking to their unique taste buds while pursuing the pace of food. The spicy taste of Sichuan people, the spicy taste of Hunan people, the stinking taste of Huizhou people and the sweet taste of Su people are undoubtedly not sticking to and gradually changing the tastes of Chinese people.

Fresh garlic is a bowl of garlic noodles in the garlic harvest season. In the early summer, there is a slight heat, the wheat turns yellow slightly, the garlic seedlings collapse, and the family members, men, women and children go into battle together to start harvesting garlic. Families with little labor need to hire help from their own village or from outside. If the garlic is tender, it will spoil in the ground. After all, it is a year's economic source, and all families can't wait. The strange fragrance in the garlic field is accompanied by a busy figure. From morning till night, the braided garlic rack under the arbor has hung up to dry the harvest mood, and the bargaining voice of the village head purchase supports the expectations of the whole family one after another, year after year.

At noon, the tree under the field is the best place to enjoy the cool, and it is also a good place for a family or several families to have dinner with foreign helpers. The dishes are different, but the garlic noodles made from newly harvested garlic are indispensable. Noodles are made of wheat ground by ourselves. It is best to roll them by hand, and the mechanism is fine. Of course, no one said anything about dried noodles. After all, it is a big harvest and harvesting is important. However, garlic juice is not sloppy. Peel the new garlic and wash it, add salt and seasoning. If there are green and red peppers, you might as well join them, pound them into mud, and add balsamic vinegar to make juice. The red and white ivory stone is the best for garlic mortar, followed by bluestone. Of course, the red clay is also excellent, and the wood, bamboo and porcelain depend on people's hobbies. There is a county under Zhengzhou, where people must add the leaves and stalks of a mustard plant called ten parsley to eat garlic juice. It tastes different at first, but after a long time, they consciously have a different taste. People in eastern Henan prefer a kind of scented Schizonepeta noodles, which are raw, and they taste better when scalded with boiling water.

add garlic juice to a bowl of noodles drawn with cold water, and stir well. At one time, the fragrant garlic is overflowing, and the eater naturally blows away the wind and leaves the clouds. If he likes hot fishing, the noodles are full of flavor and garlic is stronger. Of course, when the noodles are cooked, seasonal vegetables are added, which further enhances the fragrance of the noodles. If a bowl of noodles and a bowl of original soup are used, it will definitely make people relaxed and unable to stop.

Noodles with garlic sauce is a common practice, and mashed eggs with garlic sauce is an authentic local dish. After mashed garlic, peeled eggs are mashed together in mortar, and the food is spicy and exciting. Steamed steamed buns and rolled steamed buns are the best, which is like a dish in Hunan cuisine, but the amount of garlic added is unacceptable to foreigners. A few days ago, in the dense night market, this dish was mashed with raw fennel leaves, and the taste was even more unusual.

You love your chili pepper, and I love my garlic. Garlic is to Henan people, so I really love you.

If you want to talk about some delicious foods in Henan, it will be a big range. I don't know about other places. Let's talk about our hometown.

There is a kind of delicious food in our hometown. Of course, the one with high nutritional value and delicious taste is the hairy egg (also known as tempered egg)! Maybe some friends can't accept it. I'm a local person who has been afraid to eat for years.

I still remember the first time I came into contact with this kind of food. At that time, I was only a teenager and forgot to do anything. I went to the old city with my family until lunch time. I still remember that it was a snack bar in the north of Dayukou Road. One person asked for a bowl of millet gruel and some fried dumplings (fried dumplings were a must when going to town at that time). After that, my dad asked for a few dried eggs. At that time, I didn't know what dried eggs were. It was the first time I saw them. When I saw my dad peeling them, I didn't dare to look at them, let alone eat them. Maybe I was a little old. I just watched my dad eat it. I can still remember that my dad kept urging me to eat while eating. "It's delicious, it's nutritious, and people in the city like it. Try it, it's delicious." I dare to eat, waving my hand!

I haven't talked about eating hairy eggs for many years since then. Later, I got married, took care of my children at home, and someone rode a tricycle to the village to sell hairy eggs. My little nephew liked to eat them. Every time I went to our village, my mother bought some for my nephew, and my mother bought them again that time. I tried to taste them, and I picked a newly formed one. I couldn't see the shape of the chicken. I was urged by my mother several times before I took a small bite. When I ate it in my mouth, oh, my God, how could it be so delicious, fresh and fragrant? I can only describe it in this way, and I secretly think, how much have I eaten less for so many years? It's really delicious! !

I strongly appeal to my friends, if you meet someone who sells hairy eggs, you must buy them and try them. They are really delicious! Make sure you don't regret eating it! !

Over the years, due to my work, I am familiar with the special diets in all parts of the province. List three impressive cuisines. Locals can't wait to eat every day, but foreigners just don't. Out of this place, you can't see it at all. The first one, Luoyang sour noodle.

if you don't like this noodle, you won't have a second bite. Its acid is not noodles, but noodle soup. How to describe the taste? Bite down, first acid, the first reaction will not fall teeth? Especially those who fall down at the sight of sore teeth will have a greater reaction. After swallowing, the smell of the throat returning, after passing through the nasal cavity, will be smelled a little rotten. Then the brain has a comprehensive evaluation: determine whether it is noodles that have been spoiled for two days, and will it have diarrhea after eating them?

This evaluation is a bit reliable. The sour paste of sour paste noodles is to imitate corruption, soak mung beans thoroughly and grind them into pulp by fermentation, and then ferment them to make them slightly sour. Then add water to boil the lower noodles, fish them out after cooking, and then blend flour into the noodle soup to thicken them and put them in the noodles. Fill a bowl that is sticky and sour, put the boiled celery, cooked soybeans and peanuts as the food code, and greet a spoonful of Chili oil. The locals can't stop three bowls, and they want to panic if they don't eat for three days. Second, Xinyang bad meat fried dumpling.

this delicious food is not eaten by many people in the local area, let alone in other places. As far as I can remember, my family ate a lot, because my mother could cook and loved to eat. Many relatives and neighbors have eaten my family's food and are obsessed with it, but they can't do it. I have seen no more than three cooks who can cook and often eat, my family, my uncle's family and the best cook's family in the county. He is my father's old colleague. Later, I figured out that my father learned this delicious food and my uncle learned it from my mother.

There is nothing special about the method. bad meat diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced dice Dead noodles roll skin, the size of a big steamed dumpling, with a diameter of 2 cm. Spread the stuffing and wrap it in a rectangle. Big iron rice cooker, pour a ladle of water into the bottom of the pot, put a grate on it, spread a cage with water and boil it. Place a layer on the grate and stick it along the edge of the pot. Cover the pot and simmer for 2 minutes. In 1 minutes, the bad meat flavor in the pot began to come out, and after a while, it was accompanied by burnt flavor, which tempted the appetite and made me eat it if I wanted to open it.

After the pot is boiled, everyone eats the one that sticks to the edge of the pot first. It has a scorched shell and is particularly fragrant. My uncle calls it "the old turtle gets hit by the kang pot". Bite it down, and the fat drops straight, and the bad meat flavor has long been suppressed by the burnt fragrance, which has become the best symbol of rich and fresh fragrance.

the secret of this delicious food is bad meat. It's not rotten, and meat is not rotten. But it has the nature of fermentation, which deliberately makes the meat smell bad. Just like Anhui stinky mandarin fish and Hunan stinky tofu, it smells smelly and tastes fragrant. How smelly meat is? I've only seen it, but I haven't done it. My mother won't let me learn it. There is a well in my backyard. In summer, I bought a piece of pork, wrapped it in a rag, hung it in the middle, took it back in three days, washed it, cut it and adjusted the stuffing. Third, Xinyang stinky tofu rolls and stinky tofu dregs.

Stinky tofu roll is a special dish in Xinyang. It's very common to eat at home, but it's impossible to go out and foreigners don't eat it. I also happened to find that Xinyang restaurant has gone out a lot in recent years, including thousands in Zhengzhou and many outside Henan. But this dish is basically eaten by Xinyang people, and it is rare for foreigners to order it.

Stinky tofu roll is a traditional ingredient in Xinyang. As long as it is a tofu workshop, there must be stinky tofu rolls on the small cargo carrier, otherwise you are not an old workshop, you are a novice and can't do this. Not many people buy tofu. Xinyang tofu has one more variety than foreign tofu, called "Erbo", which is thinner than dried tofu and thicker than dried tofu, about 6 mm, and one piece is the same size as dried tofu. After making two thin sheets, each sheet is rolled into a roll, the size of a vegetarian chicken. Then put it on clean straw and ferment it in the shade. After three days, it will be covered with white hair, and it will be ready and sold in the street.

The cooking method is also traditional. Rinse it with clear water, cut it into half-thickness slices with a horizontal knife, heat lard in a wok, fry until both sides are brown, saute onion and ginger until fragrant, add green pepper and saute until fragrant, cook and drain salt, and then take it out of the wok and put it on a plate without moisture.

Stinky tofu residue is even more peculiar. It feels that Xinyang can't walk out, let alone walk out of Henan. Anyway, I didn't see anyone eating this outside Xinyang. I can only order it occasionally at Xinyang Hotel. Stinky tofu dregs have the same property as stinky tofu rolls, both of which are fermented and grow long hair to make ingredients and make dishes delicious.

In traditional customs, the bean curd residue of the bean curd shop is used as feed for pigs, and people don't eat it. However, Xinyang people can turn it into delicious food with distinctive local characteristics. The method is extremely simple. The bean curd residue is made into a round pancake with a diameter of 1 cm and a thin side and a thickness of 2 cm in the middle. It is spread on straw for fermentation. When the white hair is full, about 2 cm long, like a white rabbit, it can be sold. In the cooking process, water is washed first, and the method of washing is to squeeze after the bubbles rise, and it is clean without muddy water. When washing, it doesn't remove white hair like stinky tofu rolls. Then cut into pieces and stir-fry with leeks and green peppers.

are there any delicious foods in Henan that foreigners can't accept?

I'm a little white, and I'm glad to answer this question.

When it comes to food, some people like it, while others reject it. Every place has its own characteristics and hobbies, and some people dislike it. Just like stinky tofu, some people like it very much, while others hate it. This is the regionality, diversity and characteristic culture of China cuisine.

First, the first thing to talk about is the unique preserved egg in Henan, which is similar to what we often say. But I think, the preserved eggs in Henan are more delicious than the common preserved eggs. First of all, the appearance is crystal clear, the color is golden and bright, which is very attractive just to look at, and the taste of raw eggs is also very good. But the common preserved eggs on the market are different, because preserved eggs can only be eaten cold. Our preserved eggs in Henan can be eaten not only raw, but also cold. They are all very delicious, especially when the preserved eggs are cut open, and the Schizonepeta tenuifolia, which is unique in Henan, is added with minced garlic, aged vinegar and sesame oil. Not to mention how delicious it is, only Henan people know how delicious it is.

Second, there is the sesame leaf noodle in Henan. Although it is not very good in appearance, it tastes delicious. It was cooked by my mother when I was a child. It was picked from sesame stalks one by one, and then made by various processes, such as soaking in water, kneading and drying. Whenever I go out of town, I will bring some sesame leaves from home. Although it looks ordinary, it is a rare food. After getting used to eating big fish and meat, I come to a bowl of sesame leaf noodles and eat it with garlic. This life seems simple and comfortable.

Third, let's talk about Henan's hairy eggs, which are rare in other places, but it is really common in our place. Whenever we go to the market, the streets are full of burnt-fragrant hairy eggs. Foreigners will really be surprised to see them and think that they can eat them, but it is indeed the most common food in Henan, and children and adults love it, but I heard that hairy eggs are also very nutritious, rich in minerals and amino acids, and protein.

I'll answer this question.

I'm a native of Henan, born in Lushan, Pingdingshan. I lived in Henan from birth to work, and I've been living in Hangzhou since I joined the work.

it's true that one side of the earth and water will nourish one side. Each province has its own special food and snacks, especially those who have lived in one place since childhood, and they are deeply impressed by the local food. No matter where they go, they will never forget it, and the nostalgia and food may accompany them for life.

Nothing is absolute. When I first came to Zhejiang, I was used to eating rice, but there are many kinds of pickled vegetables in Hangzhou, Zhejiang Province. Maybe the living conditions here were poor before. When seasonal vegetables are not finished, they are preserved and stored, and when they are green and yellow, they are delicious, such as dried plums, pickled cabbage, snow vegetables, amaranth stalks, etc. ~ What I want to say here is pickled amaranth stalks, which tastes like Hunan stinky. But people who have just arrived in Hangzhou can't stand the smell at first.

Another example is snail powder in Guangxi, which I like very much, but what I don't like is a bad smell. In fact, this bad smell is the taste of sour bamboo shoots. Snail powder can be without snails, but it can't be without sour bamboo shoots. Without sour bamboo shoots, snail powder will lose its soul.

Now let's talk about the delicious food in my hometown. I like the Hu spicy soup in my hometown, especially in Lushan. It's not as red as in Xiaoyao Town, but it's delicious. I have a bowl of Hu spicy soup for breakfast and I feel refreshed all morning. This Hu spicy soup is not as spicy as Sichuan's, and it's not as spicy as Hunan's pepper. The ingredient of this Hu spicy soup is rarely spread, especially Muslim. Coupled with the local oil steamed bun (a single fried dough stick), a breakfast is completed. This oil bun (fried dough sticks) is fried very lightly, golden in color, with a large oil content, soft and fragrant. Unlike the fried dough sticks in Hangzhou, they are dark and burnt, and have a strong alkaline taste.

However, some fellow villagers tried to develop Hu spicy soup and oil steamed buns to Hangzhou, but it was not satisfactory. There are many migrants in Hangzhou, such as Sichuan, Henan, Anhui, Jiangxi, Hunan, Shanxi and Shaanxi, so it is difficult for people to adjust. Some say it is not spicy enough, some say it is like drinking batter, and some say it gets angry after drinking it. So many people don't open such small restaurants.

relying on mountains to feed on water, China is a vast country, and traditional cuisines everywhere are beautiful, but there are people who can't accept all kinds of cuisines to some extent. It's not surprising that our country is so big, with 56 nationalities and 56 customs. With the passage of time, this kind of food culture will be passed down with our descendants for generations to come ~

Hello.