China is rich in natural resources and delicious food, which is world-famous. Perhaps, you, who call yourself "foodie", have tasted all kinds of delicious food all over the country. But many foods, although you have eaten them, may not be named correctly; Others, you can't tell what it is just by the name.

To be a qualified foodie, you can't just be stumped by the name of the food. This is a "food memo". Put it away!

Rice cakes (z and fà n gā o)

It is said that a day's plan lies in the morning, and breakfast should of course be taken seriously! Different from soybean milk fritters or various pasta in the north, people in Zhejiang, Shanghai, Jiangsu and other places also like to eat a kind of food made of rice cakes in the morning.

It is rectangular, about three or four centimeters thick. It is made by frying rice in a pot after making it into small bricks. The outer layer of the rice cake is golden yellow, and the inside is white and soft glutinous rice, which is crispy when bitten and crisp when eaten in the mouth. Because of this practice, some people call it oil rice cake or fried rice cake.

The fire in the wallet

Burning fire is a traditional famous food popular in northern China. In Shandong, Beijing, Tianjin, Hebei, Henan and other places, there are all kinds of fires, such as donkey meat fire, big meat fire, butter fire and so on. Among them, what makes you "tongue-tied" can't see the name clearly is probably the fire in Beijing!

The burning of wallet is named after its shape. The wallet is actually an old long cloth pocket with an opening in the middle, which you can put on your shoulder when you go out and hold things at both ends. Read "Yan" softly here.

Why is this fire related to wallets? It turns out that its making method is to fill the dough with stuffing, pull it into a long strip and fold it in half, and then seal it at both ends, which is similar to carrying a wallet on your back! After frying in a flat pan until golden brown, it can be eaten out of the pan. The wallet is golden yellow, very fragrant and delicious, and tastes a bit like a pot sticker. With the hot and sour soup made of chicken blood and tofu strips, it tastes more sour and refreshing!

Gaba gourmet

Street snacks in Tianjin include not only pancake fruit, but also gaba dishes. However, just as there is no fruit in pancake fruit, Gaba food is not a "Gaba" food, but more like soup.

In fact, "Gaba" here is not an onomatopoeic word, but the meaning of mung bean cake in Tianjin dialect. Therefore, Gaba cuisine is a snack made by cutting mung bean pancakes into thin strips, mixing them with marinade prepared in advance, and then mixing them with sesame sauce, coriander, pepper and other small ingredients. Although its ingredients are very simple, it is said that this Gaba dish was named after Emperor Qianlong who loved traveling incognito!

Obstruction (Laos)

Gee, the name of this kind of thing is always three words, two of which are still the same, but they are all so unusual?

This is a unique pasta in Shanxi, a big pasta province. This is a container made of wicker, which is shaped like a bucket. However, this kind of food is made of yóu noodles-a small dough is kneaded into a tongue-shaped sheet, and then wrapped around your fingers to roll out a cylindrical dough. Putting the cylindrical strips neatly on the plate looks a bit like an omelet at first glance.

It should be noted that don't mistake the shackles for "baked grandma"! In the eyes of local people, it is a necessary thing for the birthday of the elderly, the full moon of children and festivals, symbolizing firmness and harmony and being popular in Shanxi!

Pancakes (Beijing g ā o)

If you go to Xi 'an, you will find special snacks made of glutinous rice, red dates or candied dates on the street. It is sweet and soft, but its name is not so easy to read. The correct pronunciation of "Zan" is Zan, an ancient vessel with many steam holes at the bottom, which was used by the ancients to steam food. Pan cake, as its name implies, is a cake steamed in a pot!

However, if you tell people in Xi 'an that they want to eat "zèng gāo", they will still be confused. Because the locals call it "Jing G ā o", I didn't expect it!

Minced meat noodles

There is also a traditional food in Shaanxi that is hard to read-noodles with minced meat. Saozi is not difficult to understand. It refers to minced meat or diced meat, but its pronunciation confuses many people. Fuck? Adopted son? Think about the word "shame" and you will find that "shame" is actually pronounced "Sao".

Noodles with minced meat are a kind of widely used noodle sauce, and there are dozens of varieties, among which Qishan noodles with minced meat are the most famous. If you want to eat, you must eat Baoji Qishan minced meat noodles, which are "white, fine, slippery, oily, sour and spicy". Soup is also the soul of minced meat noodles. There are not only seven-point lean and three-point fat meat in the soup, but also various ingredients, such as fungus, tofu, egg skin, day lily, radish ... In Guanzhong area, on the morning of New Year's Day, every household basically takes minced meat noodles as the staple food of the first meal!

Lehe (Heller)

There are "three musts" in northern pasta-Lamian Noodles in Lanzhou, Hele in Daoxiao Noodles in Shaanxi and Daoxiao Noodles. You must be familiar with the first two. What is this? Look from the glyph, how does it feel like a cake?

Like the first two kinds of pasta, Lehe is also a kind of noodle, but it is "pressed" with special tools. This special tool is music and bed, which is specially used to make noodles. There are many small round eyes on Lehe bed. Put the mixed buckwheat noodles and sorghum noodles on the Lehe bed, use the lever principle to squeeze the dough into noodles, then put it in a pot to cook, and a bowl of hot Lehe is ready.

Mouse Hairpin (Spanish: Spanish: Spanish)

Guangdong is a big food province. There are countless kinds of food, and the names are not easy to read.

Take "mouse hairpin" as an example. "Hairpin" and "rice" look very similar, but the pronunciation is "b m 4 n", so don't worry, this Hakka Meizhou dish is not made of mice. This is a kind of vermicelli made of rice, and the ingredients used have nothing to do with mice. It is only because it looks sharp at both ends that people think it looks particularly like a mouse, so it is named like this. The mousetrap also spread to Hong Kong. Maybe the name "mouse" sounds really indecent. Local people see that this kind of vermicelli is sharp at both ends and looks like a silver needle, so it is called silver needle powder.

Oil fermented grains

Hot pot is a must in Chongqing, but if you go to Fuling in Chongqing, maybe you can try something else-eating boiled water. Of course, eating boiled water is not drinking boiled water, but eating oily paste.

Lao Zhao is a kind of rice wine, which was called "Yi" in ancient times. Oil mash is made of glutinous rice, put into an oil pan, stir-fried with sesame seeds, orange cakes, walnuts, crispy peanuts, candied dates and sugar, and then boiled in boiling water. It tastes sweet but not greasy, and it is nutritious. It is said that it has existed since Jiaqing period of Qing Dynasty.

In Fuling, oil mash is a pre-meal drink for guests. As soon as the guest enters the door, the host will cook a bowl of oil mash first, especially in summer, which has the effect of relieving summer heat. Just remember before eating, it can't be pronounced as "láo zāo", it should be "lá o zā o"!

Ciba

In Tibet, the staple food that Tibetan compatriots must eat every day is Ciba. You won't watch it, will you? These two words are pronounced as "zān bā", which is a transliteration of "fried noodles" in Tibetan. But it's completely different from the style of fried noodles you are familiar with. It's a piece.

Baba's raw material is highland barley (qěng kē). Barley is a kind of barley. Tibetans washed it, dried it, fried it, ground it into powder, and added a small amount of butter tea, milk residue, sugar and so on. When eating, knead it into a ball with your hands, so that they can eat. Because it is simple to eat and convenient to carry, it is very suitable for Tibetan nomadic life. When they are away from home, they always hang a slob around their waist. When they were hungry, they grabbed a Ciba from their pocket and ate it. That scene, don't have a taste if you think about it!

Enema (tǔn guchang)

On holidays, people in many areas will pickle sausages, and Tibetan compatriots are no exception. In the new year, they will make enemas in batches. The enemas are made of fresh sheep intestines filled with sheep blood, mutton, highland barley powder or soybean powder respectively. According to the different ingredients, there are "three intestines" and "five intestines".

It's just that "Yue" here is not "Mi"! The "Yue" in Yue enema is pronounced as "tǔn", which originally meant floating, and later extended to frying; "Mang" cooks food in boiling water and then takes it out immediately to prevent it from getting old and turning yellow.

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