It's a pleasure to answer your question. The cuisine of the south and the north is different, and the cuisine of each region is not the same. I'm from Weixian, Zhangjiakou, Hebei Province, and my hometown has a lot of food, so I'll introduce a few things to you.

First: millet porridge.

Our local production of millet, millet contains a variety of nutrients, such as protein, fat, carbohydrates, calcium, phosphorus, vitamins and so on. The Uizhou Tribute Rice is one of the "Four Tribute Rice" in ancient times. Compared with ordinary rice, the protein content is 1.5 times higher, fat content is 6 times higher, vitamin B1 is 1.5 times higher, crude fiber is 6 times higher, and is rich in amino acids and other essential substances, is maternal, old, weak, infants and young children's nourishment.

The millet can be made into millet rice, millet porridge, very delicious.

The second gourmet food: yellow cake

In our region there is such a proverb 'thirty miles oat noodles, forty miles cake, twenty miles buckwheat noodles starving waist', which means that eating cake is not easy to starve, people are busy all day long also have the spirit, will not be hungry. In addition to eating yellow cake has become a habit or preference of local people, so much loved by people, everyone loves to eat this bite.

The yellow cake is made from the fruit of a plant called millet, which is rich in nutrients, and it is even more delicious when cooked and served with your favorite chowder.

The third food: cold noodles

Our county's cold noodles are known far and wide, the people who come to eat a bowl, there are many varieties of cold noodles, there are: spinning noodles, mung bean noodles, pea noodles, yam noodles, buckwheat noodles.

Cold noodles with high nutritional value, suitable for eating all year round, and then equipped with special soup and chili oil is very tasty, summer to eat a bowl of smooth and delicious, summer delicacies.

Fourth Food: Dried Tofu

Dried tofu is processed from soybeans, black beans and other beans, which is a soybean product with high nutritional value, and it is a good product for people to supplement calcium.

Dried tofu has a strong taste and is salty and mild, so many tourists come to taste it, and it is also a local specialty, which can be purchased in the streets and alleys.

Fifth Food: Paste

Our county is very famous for its paste noodles, which are processed from a variety of beans and have high nutritional value.

The production of paste is very simple, the pot with the right amount of water, and then poured into the paste noodles, stirring constantly, the water boiled three to five minutes after the success of the simmering, a pot of delicious paste can be eaten.

Glad to answer your question.

It is said that one side of the water and soil to raise a person, Shaanxi Guanzhong people live in the eight hundred miles of Qinchuan, the beautiful and fertile Guanzhong Plain nourished generations of Guanzhong people.

The Guanzhong Plain is rich in high-quality wheat, high-quality wheat achievements of the Shaanxi Guanzhong people's stomach, but also developed the Guanzhong people love pasta eating habits.

When it comes to Guanzhong's cuisine, how can we leave out the many different kinds of noodles?

Liangpi is the most seasonal food in Guanzhong this season. When it is hot and you don't want to eat, you can have a bowl of cold skin; cool, sour, spicy, refreshing and appetizing; cold skin, vinegar and chili is a perfect match with vinegar and chili cold skin, sour and fragrant, so that you can't bear to put the bowl, and you have to drink the juice at the bottom of the bowl after eating the cold skin; don't believe it? Then you will know if you try it once.

In Guanzhong, one Liangpi can make you eat several meals; don't believe? Then you listen, Guanzhong cold skin, Qinzhen rice skin, it looks red, eat up "tendon, thin, fine, soft", fragrant but not spicy, cool and delicious; manifold rolled skin, it is "tendon, thin, fine, elastic", with chili and vinegar, and sour and spicy and fragrant, refreshing and appetizing; there is also a steamy and delicious. Sharp and appetizing; and steamed noodles, also known as lazy noodles, it is different from the first two, it can be thin or thick, can be wide or narrow, and tendons and soft, the taste is arbitrary, seasoned with oil splash chili pepper and vinegar, eat out of the strong wheat flavor; and folk wash noodles, branding, vinegar noodles ...... Just a cold skin, can let you eat and want to eat.

Guanzhong food - meat buns

Meat buns, the actual situation is "meat in the bun", that is, Shaanxi bologna meat buns. It is a favorite food of Guanzhong people, with good taste and easy to satiate the stomach, and is often paired with cold skin.

The local people in Xi'an call the cold skin, meat bun and ice peak the "Three Qin Set Meal".

The meat in the steamed buns is preserved meat, extremely crispy and long flavor, fat meat is not greasy, lean meat is not firewood, the soup is boiled old soup.

Meat buns with special buns most authentic, white buns extremely crispy texture, flavor and fragrance. Eat a small amount of meat, cut to slightly broken, slightly soup, sandwiched into the freshly baked buns, eat while hot buns crispy meat aroma, aftertaste.

Guanzhong cuisine - lamb steamed bun

Mutton steamed bun, the ancient name "sheep soup", also known as "steamed bun", Guanzhong flavor snacks, Shaanxi snacks on behalf of.

Mutton steamed buns are rich in nutrients, hunger and ambiguous stomach, and the meat is rotten and thick soup, Guanzhong people like one of the gourmet food.

There are four ways to eat lamb steamed buns: single walk, water siege, mouth soup and dry pull.

Mutton buns buns are different from meat buns Baiji buns, it is a part of the hair flour 9 parts of the dead flour kneaded together to branding, crispy and dry incense, buns should be their own little by little break, break the end of the hand over to the chef to cook, mutton buns is a chef and the eater to cooperate with the production of gourmet.

Cooked lamb steamed buns, steaming, green onions, garlic, coriander, reddish-brown lamb, yellow cabbage, against the white crystal fans, dark fungus, the aroma overflowing, people can not help but pick up chopsticks.

Authentic lamb bubble, on the table should be the bottom of the bun, fans covered in a net shape, accompanied by green onions, cilantro, lamb arranged in the shape of fish at the top.

Eat left-handed spoon, right-handed chopsticks, the chili sauce spread on top, do not stir, from one side of the "nibbles", in order to from beginning to end, the taste is always the same in order to maintain the freshness of the flavor; eat half, feel a little tired of the time, eat a sugar and garlic, with the delivery of the soup to clear your mouth, and then continue to eat so as not to affect the taste!

The mutton bubble is always the same flavor.

Mutton steamed buns are simple and bold in appearance, complex and delicate in production, and thick in flavor. It embodies the Shaanxi people's attitude of both conservative and open; both rough and handy; both hard-working and know how to enjoy life.

Shaanxi Guanzhong's cuisine also bashful noodles, pants with noodles, oil cake, cauldron cake, gourd head ...... There are too many to mention, and I won't. If you come to Shaanxi, eat while traveling, walk that are food, guarantee you will not be disappointed!

I am the pot bowl and spoon, I hope you can know more about Shaanxi cuisine.

Cai Tingkai, word Xianchu (1892.4.15 - 1968.4.25) Luo Ding people in Guangdong, graduated from the Second Army of the Protectorate of the Army Lecture Hall, 19th Road Army General Commander-in-Chief, led the 19th Road Army in the "128 Incident" after the fight against the Japanese, resulting in the Japanese invasion of Shanghai plot finally failed to succeed. The Japanese invasion of Shanghai was prevented from succeeding in its plot. The world knows that after the Northeast does not resist, China still has a group of able to fight and warm-blooded soldiers.

Not bad, my hometown is Luoding City, located in the western part of Guangdong Province, south of the Xijiang River, east of the Yunwu Mountain Range, west of the Yunkai Mountain Range, south of Gao Lei, west of Gui, Guizhou, Yunnan, the Xijiang Corridor of the traffic, since ancient times, was regarded as a gateway to defense, appeasement of the important land. Luoding is one of the gateways for the southwest provinces and regions to enter Guangdong, and is also the window for Guangdong to radiate to the southwest of China. Luoding is the historical and cultural city of Guangdong, known as the "township of culture" reputation.

One side of the water and soil to raise a party of people, Luoding mountains and beautiful water, good natural ecological output of many high-quality ingredients, after the chef's elaborate concoctions, cooking a mouth-watering cuisine! These have a strong regional characteristics of the Luo Ding cuisine, there must be a group of foodies who love to eat and know how to eat to follow.

When you come to Luoding, there are always countless dishes for you to enjoy!

Among them, there is a gourmet food, which is as thin as a cicada wing, through as light as a gauze, so the "wrinkled gauze fish rot" of the beautiful name. It is the most famous is the Lingnan special, is the Guangdong Province, the Han Chinese traditional dishes, belonging to the Cantonese cuisine. It has a long history and unique flavor, and is an indispensable food for celebrations and festivals. It is rich in nutrients, soft and smooth, sweet and flavorful, long cooking does not rot. It is suitable for young and old. "Roding crepe fish rot" is also a variety of food, fried can be eaten, fresh fried fish rot Gan throat crispy, mellow and enticing, point of condensed milk and a different flavor; used for cooking, soup and cooking, long time does not rot, smooth in the mouth, sweet and tender; casserole, is full of mouth to stay overflowing, a rich aftertaste. It is made of various dishes soup fresh flavor, hot soup, soft and tender fish rot, think of people can not help but gulp.

In 1986, Hu Yaobang, then General Secretary of the Central Committee of the **** visited Luoding and tasted "Luoding wrinkled fish rot", praising the beauty of "sweet, soft and smooth, comparable to mountain treasures and sea food" In 2007, Luoding wrinkled fish rot was named "Yunfu Top Ten Gold Medal". In 2007, Luoding wrinkled yarn fish rot was named "Yunfu top ten gold medal dishes". 2010 February 24, the People's Republic of China *** and the State General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of the Luoding wrinkled yarn fish rot geographical indications for the protection of products.

In his hometown, fish rot can be eaten in many ways, to provide some food for reference:

1, fish rot just out of the pot after the cool a while while the skin crispy time to eat crispy and delicious.

2, fish rot with a dry pan after the cooking dish and then dipped in condensed milk to eat, sweet and crispy delicious.

3. Fish rot smothered cabbage, the sweetness of cabbage and the smoothness of fish rot is a perfect match for dinner.

......

Now, Luo Ding wrinkled yarn fish rot is not only a famous dish with Luo Ding local characteristics, but also become a good gift, sold throughout the country. Eat more people, there are many innovative ways to eat, and look at the netizens are how to eat:

@Mind the world: fish rot the best way to eat is "oil bubble fish rot", buy back the fried fish rot first put into a dish of clean water soaked for fifteen minutes, so that it will be inside the grease release, and fish rot after soaking, become fluffy. Then boil a pot of oil and water, adjust the taste and put the fish rot down, cook a little after thickening with cornstarch on the plate. It's a great way to get a good taste of the fish, and it's a great way to get a good taste of the fish!

@GoldenHairLionKing: Use pangolin meat, half fat lean pork, chopped green onion and mix well, then stuffed with fish rot in a pan fried.

@WenGoZai: abalone juice fish rot, braised fish rot, green steamed fish rot, white burnt fish rot, deep fried fish rot, fish rot in soup, fish rot in stone pot, salt baked fish rot, iron plate fish rot ......

@WindyFloatingPinkie: fish rot sliced and then on the scallops, vermicelli, fresh shrimp, lean meat, mushrooms, appropriate amount of congee rolled open after the next material, it becomes a nest!

@TakiZhou: Fish rot in soup, the fish rot absorbs the soup, and soft and slippery most delicious.

When it comes to Xi'an cuisine, many of our friends will be the first to think of the Sanqin set meal, which has been 20 yuan a piece - cold skin and meat buns and ice peaks, especially in this hot summer, the Sanqin set meal is indeed very refreshing.

However, Weaving prefers steamed buns and stir-fries. Just like the song you heard "Xi'an people's song", "Xi'an people under the city wall, is the Xi'an people's train, Xi'an people wherever you go can not not not eat steamed buns ......"

The steamed buns broken by yourself, cooked is even more delicious! Mouth soup, dry mix, soup wide ...... which one is your favorite? For weaving, we prefer mouth soup. This is not dry or wet, just right!

When eating steamed buns with sugar garlic and chili sauce, it is called a loud and clear! Warm tips: remember to brush your teeth after eating garlic.

Buns eat a lot, eat a small fry can also be a change of taste. Sour and spicy, the feeling is also superb! Inside the small fried generally have tomatoes, dried tofu and small green vegetables. In my eyes, they are a perfect match.

Have you ever eaten steamed buns or stir-fries? Come to Xi'an and try some of these dishes!

Shaanxi cuisine a lot of food, such as:

Mutton noodles

Haggis

Fried soybean milk

Black powder

Black froze

Taro rub

Oil spin

Mutton noodle soup, mutton noodle branding, sip section, bowl of support, dry stove, fruit stuffing, steamed buns, Liangpi and so on. I am Wen Wen food small note, first of all, thank you very much here can answer this question for you, the following let me introduce you to my hometown food bar!

My hometown, Baoding, Hebei Province, the most memorable is the donkey meat barbecue!

The donkey meat roast in Baoding is said to have originated in the early Ming Dynasty. Zhu Di started a rebellion, killed in the Caohe of Xushui County, Baoding Prefecture, and lost - a battle. The King of Yan was starving and was about to meet the King of Yan. The soldiers came up with an idea, asking him to imitate the ancient people to kill a horse and eat it. In fact, the so-called "donkey meat is fragrant, horse meat is stinky, death does not eat mule meat", horse meat fiber is relatively coarse, not particularly tasty. But hunger, so the horse meat boiled and sandwiched between the locally made roasted to eat. Which know the flavor is also very good. So then the local people also began to kill the horse to do "horse meat barbecue", and horse meat barbecue because once was eaten by the emperor and reputation. But the good times did not last long, not long, because the war with the Mongols need horses. The horse here is not a dead horse to make the barbecue food, but a live war horse. Horses have become a strategic material, of course, can not be done by the people to eat the fire roast [Xin Xiang - - matcha]. But you want to eat horse meat, how to do? So there is a substitute for donkey meat. Donkey meat fiber is more delicate than horse meat, and pure lean not fat, since ancient times is the good food. And Baoding a - belt, belongs to the central plains of Hebei, water and grass, the most suitable for raising donkeys. So in all sorts of interactions, donkey meat hot barbecue was born.

Fire used in the noodle for the dead, the owner of the kneading surface, take the appropriate amount of kneaded into small buns like dough, and then rolled into a round with a rolling pin, and put into the pan to burn, the temperature can not be too high. When the hibachi is basically cooked, put it into the stove under the pan, the stove is specially made, the side . . can hold the teriyaki on top. In this way, the fire roast is exposed to higher temperatures without being exposed to an open flame. In a short time, the outside of the teriyaki will have a crispy outer layer, which is very crispy when you bite into it. If it is left over from the last meal, the skin will be soft for a long time, not only is not delicious, but there is a raw oil flavor.

In addition, the Baoding Su family gold cake used for fried, golden color, crispy and delicious, with this kind of burnt sandwich donkey meat has a different flavor.

And good taste has discovered a new technology of donkey meat with a big cake, and it tastes very good.

Donkey meat, - must choose Caohe donkey, meat quality is the best. It will be brined with a variety of spices prepared by a unique secret recipe, with a strange flavor. Then chopped on a special vegetable pier, which is generally round, surrounded by high, concave in the center, like - - a shallow funnel - like. In the process of chopping meat, if the guests request, will also be special green chili pepper cut into the donkey meat, but the donkey meat barbecue - must not add cilantro, otherwise it will cover the donkey meat of the right flavor. In addition, if the guests have requested, will also add some donkey sausage, sausage for the donkey's intestines, brined unique flavor, some people can not accept its special flavor, but there are quite a lot of people like. And then neatly cut open one side of the roast, the meat, intestines and soup stuffed into the roast side.

Hello, I'm a chef, and I'm happy to answer your question. My answer to this question is:

I'm from Taikang, Zhoukou, Henan Province, and my hometown food is quite a lot, for example, Ho-ho soup, watermelon beans, sesame leaf noodles, and so on.

The most nostalgic is the hometown food, today to share a hometown food, if it is the people of Taikang is certainly not strange - Horse Head Beef.

Every year, the relatives of the horse head beef is a must, once my brother from Shanghai back home, when I left deliberately buy a box of beef to colleagues, like Luohe ham, belonging to our hometown specialties.

Horse head beef, eating method is relatively simple, we are generally to cold mainly, tear open the bag, sliced, with a little shredded green onions, put a little soy sauce, rice vinegar, sesame oil, stir evenly on it, because the beef is already flavorful enough, there is no need to add salt.

Conclusion

Hi I'm @forgottenskyyang I'm happy to answer the questions you asked.

My parents are in the old city of Puyang and I would like to introduce you to our local cuisine! I'd like to introduce you to some of our local delicacies!

There is a unique phenomenon in Puyang Old Town, a lot of small and unhygienic looking Liangpi stores are always overcrowded, some people don't have a place to sit down, and even stand there to eat Liangpi.

The people of the old city are estimated to be the most favorite cold skin, and over the years, with the increase in the number of visits to the old city, but also more and more like to eat cold skin. A cold skin, a baked cake, a bottle of water, this is what to eat? The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular ones.

And Puyang cold skin has a variety of ways to eat, cold transfer, dry mix, wrapped cold skin, fried cold skin! You want to eat that kind of eat that kind of, and the price is cheap!

Sunshine my hometown "Jilin" specialties

Hello, I do food in Jilin, very happy to answer your questions, to share a few of my hometown "Jilin" specialties

All of the food is very good, but I'm not sure if it is good.

A baked pumpkin with egg yolk:

"Baked pumpkin with egg yolk" in Jilin is a very popular dish with ladies, inside is sweet pumpkin, wrapped in a layer of salty egg yolk crispy shells, a bite, and sweet, but also with the flavor of the egg yolk, if not with the The main food, this is also very tasty when eaten as a snack, crispy exterior, sweet and sticky inside.

Two, pot meat:

"Pot meat" is an adult, children love to eat the dishes, the inside of the use of the best tenderloin, the appearance of sweet and sour crispy. In particular, the "old-fashioned pot roast" is more popular among the post-70s and post-80s crowd.

Third, dry-fried silkworm pupae:

"Dry-fried silkworm pupae" in Jilin is a high hit rate of the dish, the taste is somewhat like the Sichuan cuisine, and fragrant and numb and spicy, the pupae to remove the viscera, deep-fried to crisp, but also a boy favorite!

Hello everyone, I'm Qui, I'm very happy to be able to answer your questions:

My hometown is Luoyang, Henan Province, and today I'll share with you our Luoyang cuisine:

1, Yanjia Mutton Soup

Yanjia Mutton Soup , characterized by fresh lamb, the same day with meat, the same day slaughtered sheep, the same day, the same day, the same day, the same day slaughtered sheep. The day with the meat, the day slaughter sheep; spices complete, large amount. Use pepper instead of chili, salty and mild, soup flavor, drink the cool but not sticky, smooth, mellow taste. It has been passed down for four generations and has a history of 150 years.

2, small bowl of soup

small bowl of soup , but there is a beginning, but all the people who stayed in Luoyang for a period of time will know about this dish, but also to understand the culture, listen to the old people say is probably in the Republic of China period, there were a lot of cooks in Luoyang at that time the chief of kitchen, that is, the professional cooking. In our Luoyang called "bureau palm", Luoyang people must have heard of the "bureau palm", these people are specializing in going from village to village, for the countryside to do red and white wedding family cooking, because many people do one or two of the meal okay, once the family has a red and white wedding can not do, so these people's work is special. So these people's work is particularly important, of course, their practice technology is also quite first-class, do the meal "8 big 8 small, 8 hot 8 cool", are not heavy, particularly delicious, so that people to participate in the red and white events have eaten a very dignified, but also very scene.

But the "Bureau of Palm" within the requirements of this very strict system, that is, these people can not be on the table in advance, only all the dishes are done and the guests have finished eating, to do some of their own food, of course, in the old days of the people at home which have so many ingredients, basically all done so that the guests ate about the same, and will not be left! How many ingredients, the cooks will be mixed with these ingredients cut into cubes, into the broth pot braised. Due to "too many people and do the meal is limited", only with a small bowl of soup, and only one bowl per person, such as eating is not full, you can eat a steamed bun. This is the origin of the small bowl of soup.

3, pulp noodles

Pulp noodles , has been passed down for more than a thousand years, there is a famous legend, that is, according to legend is the Eastern Han Dynasty, Guangwu Emperor Liu Xiu to avoid Wang Mang chase around the strings, many days have not eaten, one night to run to the vicinity of Luoyang, saw a family, and then rushed forward to beg. , rushed forward to beg for some rice, but the master of the house was too poor, no food can eat the white grain, only some dry noodles, and has been sour for many days of mung beans ground water, of course, people in the hungry to a certain time will not care so much, the master had to mix these ingredients together into a meal, which has dry noodles, rotten leaves, beans, sour water, Liu Xiu may be really hungry can not stand, and actually gulped down the food, but the master of the house was not able to eat. Actually eat a big mouthful, but also vaguely feel a unique aroma in it, eat that called a fragrance, a few years later Liu Xiu became emperor, no longer lack of food, but the pulp of that time the noodles can not forget, and then let the chef did this pulp noodles, by the world has been passed down.

4, tofu soup

Luoyang tofu soup, is part of the soup culture of the Luoyang people. It is fresh and inexpensive, the street can be seen everywhere, tofu soup history has a long history, when exactly has been unable to find, more specific history can be traced back to the "Zhu Yuanzhang good story" in the "Pearl Emerald White Jade Soup" in the bridge.

Characteristics of fresh tofu square, not broken, not damaged, clip a piece of the entrance, dipping teeth that is melted, full of fishy aroma; and deep-fried tofu is fluffy skin, outside the tight inside crispy, but also through the flavor of the charcoal, red and white, and green onions of the green, chili pepper of the bright red complement each other, do not say to eat, a single look at the enjoyment of it.

In fact, Luoyang's food is too much, just Luoyang water 24 dishes will be enough to eat on a good while, which does not include Luoyang nine counties and six districts in the food, if only through this to understand the food culture of Luoyang, is completely insufficient, if you are also a food lover, I still recommend that you personally travel to Luoyang a few days, to the thousand years of the imperial city, a good feeling of the rich culture. The city's culture is very rich and rich.