I am, Zhaimen Family Cuisine Q Private Chef is happy to answer your question, what is your favorite food?

My favorite is Hunan cuisine, fish head with chopped pepper. The production process is as follows 1: First, use fat-headed carp, grass carp, silver carp, or fish head.

2: Pour the purchased red chopped pepper and yellow chopped pepper into two pots respectively, add tempeh, salt, chicken essence, and set aside.

3: Add salad oil to the pot, heat it up, and sauté the chopped pepper until fragrant, about 5 minutes, pour out of the pot into a bowl and set aside.

4: Wash the fish head, add salt, cooking wine, ginger and green onion, marinate for 10 minutes, take it out, put it on a plate, put the chopped pepper we prepared in advance, yellow chopped pepper and half of the fish head,

Put half of the fish head with red chopped pepper into the steamer and steam for 15 minutes, then take it out and it is ready to eat.

The favorite food is still the food of different age groups from childhood to adulthood. It is not so much the favorite food as the most missed memory. Today I will take stock of it. As a Xinjiang person currently living in Chengdu, what are my favorite foods?

What are the delicacies~ 1. Mixed soup/mutton soup This is a kind of breakfast in many places in Xinjiang. My childhood memories are that when I got up every morning, I would light the stove and cook a pot of mixed soup, and mix the soup in a chaotic manner.

It is sticky and sticky. Add some vinegar and oil and splash the chili pepper. It is sour and spicy. It is very delicious when paired with Xinjiang Barkol's unique steamed buns.

Mutton soup is usually the leftover soup from the first day's mutton, or the soup made with mutton again the next day. Some potatoes and white radish are boiled in it, and some noodles are added to it. It is also a top breakfast item.

2. Large plate of chicken/noodles/braised mutton pancakes/poached fish roe/... In fact, lunch and evening meals in Xinjiang are relatively rich, especially large plate of chicken, mixed noodles, braised mutton pancakes, rice soup, rice pilaf, and peppers.

No-Maj chicken, etc., are the most common delicacies for lunch and dinner in Xinjiang. They are also the delicacies we have eaten since childhood. Each has its own flavor. I don’t have a favorite among them because I like them all very much.

3. Yellow noodles, barbecue, yogurt, spicy chicken. The nightlife in Xinjiang is very rich. Because in the summer in Xinjiang, it doesn’t get dark until nine or ten o’clock, so the nightlife and food exist for a particularly long time.

There are usually a lot of delicious food in Xinjiang at night. There are grilled buns, yellow-noodle barbecue, cold skin, rice intestines, noodles and lungs, grilled mutton skewers, spicy chicken, spicy lamb trotters, etc. at the night market.

To sum up, this is my favorite food. Although Chengdu is a land of abundance and a capital of food, I still want to eat the food of my hometown occasionally. After all, that is the place where I was born and raised.

I'm happy to answer your questions.

As a Northeastern person, my favorite thing to eat is dumplings.

Dumplings are traditional Chinese food.

Dumplings originated from ancient coins.

The original name of dumplings is "Jiao Er", which was first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, my country. It has a history of more than 1,800 years.

It is a traditional specialty food loved by the Chinese people, also known as dumplings. It is a staple food and local snack among Chinese people, and is also a New Year food.

There is a folk saying: "During the great cold and the small cold, eat dumplings to celebrate the New Year." Dumplings are mostly made of dough and stuffed in water.

There are many famous dumplings from all over China, such as Guangdong’s shrimp dumplings made from Chengfen, Xi’an’s sour soup dumplings, Shanghai’s pot sticker dumplings, Yangzhou’s steamed crab roe dumplings, Shandong’s soup dumplings, Shenyang’s Laobian dumplings, Sichuan’s Zhong

Dumplings, etc., are all popular varieties.

As the saying goes: "During the great cold and the small cold, eat dumplings to celebrate the New Year." The Chinese New Year is the most solemn festival of the year for the Chinese.

In order to celebrate the New Year, farmers in the old days started busy celebrating the New Year as soon as they entered the twelfth lunar month.

From the 23rd day of the twelfth lunar month, commonly known as the "Little New Year", the countdown to the New Year has begun. People put up lanterns, put up couplets, clean the courtyard, and prepare to welcome relatives far away and have a happy New Year.

In the north, on the night of New Year's Eve, the most important activity is to make dumplings with the whole family.

Leek stuffing - it means long-term wealth, so it is called long-term wealth dumplings.

It is a blessing for long-lasting material wealth; it is also a blessing for eternity, wishing people long-lasting health, harmony, joy and happiness.

Cabbage-stuffed dumplings, which means Baicai dumplings, are not only a delicacy, but also a representative of Chinese delicacies.

Every part of it contains Chinese national culture. It is a delicious snack for every family in ordinary times, and it is also a must-have delicacy on the 30th night. It expresses people's yearning and appeal for a better life.

My favorite food: braised fish fillets, rich in nutrients and delicious with rice.