The bright moon leaves the branches startled by magpies, and the breeze sings the cicadas in the middle of the night.

The fragrance of rice flowers tells of a good harvest, and the sound of frogs sounds.

"It's harvest time again in autumn, and the warehouses are full of fish, rice, fruits, vegetables and grains. Among the many delicacies in China, there is always a taste that you can't forget the local feelings. The first "Chinese Farmers Harvest Festival" will be held on September 23 this year (the autumnal equinox of the lunar calendar).

), this is the first time for hundreds of millions of farmers to celebrate their own festival. The Ministry of Agriculture and Rural Affairs has launched the "5 100" list, which includes 100 rural delicacies. Which of these 100 rural delicacies best represent you.

What about the taste of hometown? Beijing: Braised pork belly. Many people think Beijing’s food is too “heavy”. Those who love it can’t stop eating it, but those who hate it can’t stop eating it. Braised pork belly and roasted pork dish is one of them.

Representative. It originated from Nanheng Street in the south of Beijing. The roasted and stewed pig intestines and lungs are cooked together, supplemented with marinade, garlic juice, soybean curd juice, coriander and other accessories to make the fire thorough but not

Sticky, the meat is rotten but not bad. Other country delicacies: Baodu, Old Beijing fried noodles, Tianjin: Lao Bao San Lao Bao San, the name sounds like the heroic spirit of Jiuhe Xiashao, but the main ingredients are very delicious.

Including pork tenderloin, pork liver and pork kidney, the authentic Lao Pao San usually does not add any auxiliary ingredients. Nowadays, it pays attention to nutritional balance. Sometimes it also adds a little onions, green and red peppers and other side dishes. Other country delicacies: sticky dumplings.

Fish and Goubuli Steamed Buns Shanghai: Crab Shell Yellow The exquisiteness and tolerance of Shanghainese people are completely reflected in this crab shell bun. It is made from pastry dough and fermented dough, and is made into a flat round cake.

It is made by sticking a layer of sesame seeds on the wall of the furnace and baking it. The fillings include salty and sweet ones, such as scallion oil, fresh meat, crab powder, shrimp, etc., and the sweet ones include sugar, rose, bean paste, jujube paste, etc.

Because the shape of the cake is like a crab shell, the color is as deep red as the back of the crab shell when cooked, so it is called "crab shell yellow". Other country delicacies: fried eel paste, fried chicken steamed buns Chongqing City: Chongqing Hot Pot "Nothing is the same."

If a hot pot meal can't solve the problem, then two meals.

"Chongqing hot pot was once an extensive dining method that originated from boat trackers on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. Now it has become an indispensable delicacy for people to eat late at night. Beef tripe, pig throat, duck intestines,

The beef blood is boiled in the boiling red oil, and the taste is refreshing. Other rural delicacies: Chongqing noodles, Chongqing spicy chicken, hot and sour noodles. Inner Mongolia Autonomous Region: Hand-braised Pork "The sky is clear, the fields are vast, and the wind blows on the grass.

See cattle and sheep." In Inner Mongolia, apart from the vast prairie, the most attractive thing is the delicious hand-grilled meat. "Hand-grilled meat" is hand-grilled mutton. It is called "Ulan Yide" in Mongolian. It is one of the few in China.

The traditional food of the nation for thousands of years. The mutton with bones is divided into joints, cooked in the original juice without adding salt and other seasonings. When eating, grab the mutton bones with one hand and pick them off with a Mongolian knife.

Mutton is eaten with seasonings. According to the herdsmen’s habits, hand-braised meat is usually served as dinner. Other rural delicacies: hot-boiled mutton, roasted whole lamb, Mongolian blood sausage. Xinjiang Uygur Autonomous Region: Big plate chicken. Big plate chicken is a famous dish in Xinjiang.

, there are many sources, and the actual origin cannot be determined. The main ingredients are chicken and potato pieces, cooked with leather noodles. The dishes are brightly colored, with smooth and spicy chicken and soft and sweet potatoes, which are spicy.

Fragrant, thick and thin. Other rural delicacies: kebabs, pilaf Ningxia Hui Autonomous Region: Spicy Lamb Ningxia is a small area, but the local flavor is distinctive, and it is not forgotten when it comes to eating, and it is not inferior to other provinces.

The method of making stir-fried lamb is very particular. If the lamb is too small, the meat will be tender and tasteless; if the lamb is too big, the meat will be old and not fresh. The key to cooking stir-fried lamb is to use both ingredients.

"Braising" and "braising" techniques: Stir-frying over high heat allows the aroma to penetrate into the meat, making the dishes tender and delicious, full of fragrance, and with distinctive local characteristics and ethnic flavor.