When it comes to eating, I have to mention Inner Mongolia. There are delicious foods such as hand-made meat, roast leg of lamb, roast whole sheep, steel noodles and milk skins in Inner Mongolia. If you like eating meat, you can't miss it. If you don't like eating meat, you can try the meat here. Maybe you will fall in love with it.
who is an out-and-out "foodie" regardless of ancient and modern times?
it is estimated that if he dares to be the second, no one dares to be the first.
Don't believe me, look:
When eating mutton, he wrote: Qin cooks only mutton soup, and there is bear wax in the dragon.
When eating shortbread, he wrote: A shortbread is like chewing the moon, and there are crisps and fillings in it.
When eating wild vegetables, he wrote: It's better to beg for wild grass around the wheat field than to cook mountain soup for the monk's house.
While eating fresh bamboo shoots, he wrote: The Yangtze River goes around the country to know the beauty of fish, and the good bamboo connects the mountains to feel the fragrance of bamboo shoots.
While eating lychees, he wrote: There are 3 lychees a day, and I don't want to grow up to be a Lingnan person.
Even after drinking a wine, he would recite the following sentence: When will there be a bright moon? Ask the sky about the wine.
Yes, this hardcore foodie is Su Dongpo.
the extent of his fascination with food can be known just by looking at the dishes named after him. Such as Dongpo Elbow, Dongpo Tofu, Dongpo Yuman, Dongpo Leg, Dongpo Budan, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp, Dongpo Tofu, Dongpo Meat, etc., together, it is estimated that we can go around the West Lake.
there is food in poetry, and there is poetry in food. That's true: a writer who can't write poetry is not a good food.
I'm not a writer, and I don't have Su Dongpo's talent for writing poems, but I'm also a real foodie.
isn't there a saying like this? Love and food can't live up to it!
It's probably poisoned by film and television dramas. Before I went to Inner Mongolia, I only stayed at the level of roasting whole sheep and grabbing mutton.
Just like that sentence: Never eaten pork, haven't you seen a pig run?
But when I really arrived in Inner Mongolia, I was completely dumbfounded when I saw a pile of delicious food in front of me. The rich styles and delicious taste simply subverted my cognition and deeply fell for it.
The first meal I had in Inner Mongolia was in a hotel called "Spring in the North" in Hohhot. The name was very literary and the environment was very tall. The box was nearly 1 square meters, which was very magnificent.
The cold dishes in the bamboo basket, the chicken in the birdcage and the mutton on the banana leaves have unique shapes and bright colors, which are extremely tempting.
I was so hungry that my psychological defense line fell apart. I forgot all about calories and fat, and just worked hard and ate heartily.
It is said that one person is nurtured by the soil and water, and the eating habits of each place are different. For example, we Hakkas have moved around and lived in mountainous areas for a long time, and our food tastes are mainly salty and fragrant, and we also pay more attention to eating.
The diet in Inner Mongolia is richer than I expected. There are several kinds of cold dishes for every dinner, followed by all kinds of main beef and mutton cooked products, and finally a variety of staple foods.
Youmian is the most classic staple food in Inner Mongolia. There are several ways to eat it, and several of them are served at almost every meal, either cold, mixed or dry steamed.
What impressed me the most were two kinds of snacks. One was camel meat pie, which was thin on the outside and thick on the inside, fresh and juicy. When you bite it down, it was delicious and memorable.
There is also a kind of sweet food similar to pumpkin pie, which is covered with a golden crispy skin and filled with red beans and red dates. It is soft, waxy and sweet, and full of happiness.
coming down from the Phaeton Silla grassland, we were greeted by an authentic table of outstanding farm dishes.
thick mutton, steaming mutton chop suey, smoked chicken, beef as thin as paper, and plain cauldron stew are all full of weight and sincerity.
In the past, when I watched TV dramas, those northern men gulped down meat bowls and drank, I always felt so passionate. When I experienced it myself, it really had another folk flavor.
The barbecue in Inner Mongolia also surprised me. Especially the kind with crisp bones and fat and thin, full of cumin aroma, you feel that if you bite it, all the delicious food will collide and explode in your mouth.
at that moment, I almost suspected that all the kebabs I had eaten in other places were fake. Really: this meat should only be found in the sky, so how many times can we eat it on earth!
The legendary French gourmet Bria Savaran once said in Philosophy in the Kitchen that gastronomy is an act of judgment. God makes people have to eat to survive, but in the same way, he rewards people with the happiness brought by eating.
tell me what you like to eat, and I will know what kind of person you are ...