When it comes to food, it may be the most interesting topic for everyone, the world's food, everyone has, each place has the characteristics of each place, for example, Sichuan cuisine is mainly to taste a variety of flavors, a wide range of flavors, taste thick mainly; Cantonese cuisine is mainly to cook mainly, the taste characteristics are different, in order to refreshing, light, crunchy, and fresh mainly; Lu Cuisine is mainly to taste strong, addicted to onions and garlic, soup dishes and a variety of animal organs mainly; Su Cuisine is mainly to stew, stew, mainly, heavy dead soup, to maintain the original raw materials, Zhejiang Cuisine is mainly to fresh and fresh, the main ingredients, and the main ingredients of the soup. Offal-based; Su mainly to stew, stew, mainly, heavy dead soup, keep the original raw materials, Zhejiang cuisine is mainly tender and soft mainly, refreshing and not greasy, Hui cuisine is mainly ham with flavor, icing sugar to enhance the freshness, good at burnington, pay attention to the fire work, Hunan focus on spicy, spicy, sour, spicy, spicy, spicy, spicy, spicy, especially hot and sour is the majority of the case, the Min cuisine is mainly seafood as the main raw material, focus on the sweet and sour, sweet and sour, fresh, fresh, colorful, delicious and fresh, Hainan is like this. Hainan are so, mainly seafood-based, eating is fresh.

And we may all know, Beijing people mainly eat breakfast or dinner is the old Beijing enema, which is also a kind of streets and alleys are selling snacks, by many of the old Beijing people's favorite, on our side, often also eat, really eat after letting people linger, this as early as the Qing Dynasty began to popularize the big enema, the first pig fat intestines with a clean, remove all the taste of the Sydney, with wine and sour Onions, peppercorns, ginger, so that it is easier to clean, and then vinegar to soak for a period of time, the most important thing is still the ingredients, mainly with a little bit of high-quality flour, red water, cloves, cardamom, and so on more than 10 kinds of raw materials configured from the small dunking is not quite the same as a la, with starch plus some red water and some tofu dregs blended into a thick paste, in the steamed in the cut into small small pieces after the small piece, the most important thing is to be used in lard! The most important thing is to use lard to fry, so as to taste, only more flavor, out of the water after a little garlic soup to eat, and finally with a bamboo stick to tie to eat, it is very Beijing characteristics.

The old Beijing enema is still quite popular, and I hope that this technology can be inherited, can not be interrupted.