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China's six most difficult specialties to pronounce, each one is more difficult to pronounce. Can you read them all?

The food in China is very appetizing. It is said that the highest level of eating food is to be a literate eater, but are the names of some foods hard to remember? Chinese characters are extensive and profound. Those who have eaten them all are called gourmets, and those who can pronounce them are the real masters. Today, Xiaobian will share six special foods that are the most difficult to pronounce China's name. Can you read them all? Let's take a look.

first, stir-fry the carp

stir-fry the carp, fry the carp thoroughly, then make a shape with two sides upturned, then thicken the fish with sweet and sour juice, pour the juice until the oil is clear, so that the onion, shredded ginger and garlic are spooned, and then cook the broth and add sugar.

second, eggplant

eggplant (Xi m ? ng), which is the most detailed dish described in a dream of red mansions, is sliced and pickled eggplant, and then mixed with various mushrooms, spiced dried tofu, winter bamboo shoots, various dried fruits, sesame oil and various seasonings, which is extremely nutritious. Xiaobian once went to an Anhui dinner. Among them, this eggplant is very cold. This dish is salty and fresh, with a strong bad smell, slightly sweet, and bright and bright color.

3. Noodles with water chestnut

Noodles with water chestnut (xué) is a Shaanxi delicacy with strong regional flavor. Outside Heyang, people are not used to it. How many people can't pronounce this word? Some people write "Xuan noodles" because the word "Xuan" is pronounced "吆" in Heyang dialect. The practice is unique and the taste is even more memorable! Lard, oily spicy seeds, sprinkle with chopped green onion, it's really beautiful and fragrant. I think the noodles are almost the same. It takes time to hold them and cook them. Once cooked, this bowl of noodles can't be eaten!

4. Pan cake

Pan (zèng) cake is a special snack in Xi 'an. It is made of high-quality white glutinous rice with superior materials and is made by traditional hand. The pan cake made in this way is soft without losing the strength of rice, and the red dates and glutinous rice blend together, which is sweet and soft, not greasy at all, beautiful and delicious.

5. Polygonum Chicken

Polygonum Chicken is not a common word, and many foreign tourists may not know it. This non-legacy food is stewed without water, but steamed for several hours by using the moisture of chicken and other ingredients and steam condensation. It looks like clear water, but it is very complicated. It locks up the umami flavor of the food to the greatest extent, and it really makes people feel fragrant and unforgettable for a long time.

VI. biángbiáng Noodles

biángbiáng Noodles, a representative pasta in Xi 'an that is red because of a word biáng, I doubt that more than 91% of China people who can read can read it, let alone write it. The practice of biangbiang noodles is like the legend of the Eight Monsters in Shaanxi Province. Noodles are like belts, but they are just pulled into small pieces about inches long and cooked in a pot.

These are the six most difficult specialties of China's name shared by Xiaobian. Can you read them all? What else do you know? Remember to leave a comment.