My hometown Jingzhou unforgettable dishes are fish cakes and fish balls. It's delicious. It's delicious.
Pingyao beef, ruddy in color, melts in the mouth, suitable for all ages, high-end atmosphere on the grade!
Everyone's hometown has a special local dish, which can be eaten at a cost of a few dollars. Stinky tofu, noodles, roast chicken, roast duck, Hu spicy soup and bean curd brain, the more inconspicuous things, the more likely it is to cause homesickness. In our small city on the 18th line, there is also a special food, which is bean curd brain, which is completely different from bean curd brain in the south and bean curd brain in the north. Before, it could also make trouble on the Internet.
Tofu brain is a highly nutritious food made of soybean protein, which is often eaten as breakfast. It can be matched with sesame seed cake, scallion cake, steamed bread, a bowl of tofu brain in 2 yuan, steamed bread for 50 cents, and a bowl of soybean milk 1.5 yuan. This is the traditional breakfast in Linqing city, and it is the choice of most people. Whether office workers or self-employed, even ordinary people, eating breakfast tofu brain is the first choice. Such a simple combination.
Almost everyone in Linqing has eaten the bean curd brain, which is salty and delicious, suitable for all ages, smooth and tender, accompanied by fragrant marinade, and then poured with sesame sauce, balsamic vinegar, Chili oil and leeks, mixed together, and swallowed with a spoonful of bean curd brain, which makes people memorable and wanting more.
If it is served with sesame cakes, you must eat the kind that has just come out of the oven. It's white and yellow, tender and crisp, and it's wet and dry. Don't mention how delicious it is. In the early morning of winter, a bowl of tofu brain is warm from the whole body to the feet. For people with a large appetite, it must be doubled, and it can be eaten without gorging.
Linqing not only eats tofu for breakfast, but also has many delicacies!
1, steamed pork with flour
Also called buckle bowl, although the price of pork has gone up now, its enthusiasm has not diminished at all. Pork belly with skin is made with rice flour and other seasonings. Steamed pork with rice flour is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, oily rice flour, full of five flavors, steamed pork with corn porridge and a plate of free side dishes, which is full of old Linqing flavor.
2. Jimei pickles
Founded in the fifty-seventh year of Qingganlong, each jar is full of Gushi. Jimei Sauce Garden is as famous as Beijing's "Six Habitats", Baoding "Huaimao" and Jining "Yutang". It has a long history and is well-known. Especially during the Chinese New Year, locals come to buy condiments such as soy sauce, aged vinegar and soy sauce and store them.
3, sesame seed cake with meat
Cooking cake with meat is indeed a major feature. A cooking cake with meat and a bowl of meatball soup cost around 26 yuan. It is very suitable for people who work as coolies. It is full of nutrition and energy. You can have a full meal at noon and starve until eight o'clock in the evening. After baking the cooking cake, add rotten beef or mutton, bake the oil in the oven, take a bite, and your mouth is full of oil, which is convenient and delicious.
4. Fried dumplings
Xunzi is a popular local snacks in the north. It is slender as a whole, fried with incense, and its taste is particularly crisp. It is made of fine flour and twisted into wire rods in oil. After molding, it is fried in an oil pan until golden brown. Linqing is a famous canal town, and fried Xunzi has a long history, dating back to the middle of the Ming Dynasty.
Besides, there are many delicacies in Linqing, such as tray tofu, eight bowls of Muslim food, hot lamb tripe, mutton soup and so on. If you have a chance to come to Linqing, don't miss these delicacies, which will definitely make you linger.
Hello, I am cooking in Jilin, and I am very happy to answer your question.
I am a post-80s young lady from Northeast Jilin. There are many unique local delicacies in my hometown, such as "sauerkraut", "mountain delicacies" and "wood frogs", and the food made has a unique flavor.
1, Toad stewed potatoes:
It is usually better to taste this dish in autumn, because autumn is the season to harvest "forest frogs", and a "Covid-19" makes people have a sense of panic about food animals, especially those ingredients that look like "wild animals".
I have shared the special ingredient "forest frog" in my hometown before, and there are many comments that "still eating wild animals" are not afraid of death? This statement really makes me speechless, because in my hometown, the "forest frog" is artificially bred, and the breeders will contract the whole river ditch or mountain to raise seedlings and breed. After half a year's hard work, the harvest will be full in autumn.
The best way to cook "wood frog" is to braise in soy sauce, but I can't cook it. The most common way is to stew potatoes. Like "seafood", wood frogs are the most delicious when they are fresh, but I am afraid to cook "whole", so I often buy "wood frog legs", which have the most meat on their legs. Stewed with potatoes is particularly delicious, and it is worth tasting when I come to Northeast China together.
2, sticky bean bag:
"Sticky bean bag" is a kind of food that I like very much. Although it exists as a staple food in Northeast China, I personally think it is more like a dessert.
There are "sticky rice" and "sticky corn", both of which are filled with "red bean stuffing". I like to eat "sticky corn" very much, and its appearance is pale yellow. After heating, it can be brushed like cheese, and it is fragrant and sweet with white sugar. It is round and looks like "Northeast version of Xuemei Niang".
3, sauerkraut jiaozi:
As a northeast person, "sauerkraut" is naturally my favorite. Unlike the "sauerkraut" in the south, our "sauerkraut" in the northeast is made of "Chinese cabbage". When it is eaten repeatedly, it will remove the odor caused by fermentation. It can be stewed with "ribs" and "blood sausage" or wrapped with "jiaozi and steamed buns".
The local people have a sharp taste and the food quality is quite good.
I'm not picky about food, but I can't help feeling-
There is no culture in the world, and crimson saute spicy chicken is the best in the world.
And some home-cooked delicious food,
Feed tofu, Luan rice, sleep water and mix the seeds,
Spinach roll, north melon porch, chowder ~
I was born in a small village in Ganzhou City, Jiangxi Province, and I have lived in the countryside since childhood. I am a native of the countryside. In my hometown, my unforgettable dishes are mainly stuffed tofu, fried pork intestines with sauerkraut, rice flour meat and tofu milk. First, make tofu
Tofu brewed in my hometown is very simple to make, that is, the tofu is hollowed out first, and then the chopped stuffing is stuffed into the tofu. In my family, tofu is usually cooked only during the Chinese New Year, but not at ordinary times, because chopping stuffing requires many kinds of dishes and is particularly time-consuming. Whether the bean curd is delicious depends on the stuffing. Take my family as an example. To make stuffing, you need cabbage, pork, bamboo shoots, radish, celery, garlic, etc., and sometimes you will change it into something else. Chopping stuffing is time-consuming. Although there is a crusher now, it is also troublesome. Therefore, except for the Chinese New Year, I hardly do it at ordinary times. Stuffed tofu is an essential dish in Chinese New Year. We like it very much, and it is available every year.
Second, fried pork intestines with sauerkraut
When I was a child, I didn't eat fatty intestines, because the taste was particularly heavy. When I grew up, I liked it, and I thought it was especially delicious, especially when I was eating, especially when I fried pork intestines with sauerkraut, which was sour and spicy. There are many kinds of sauerkraut in my hometown. Some are made of radish seedlings and green vegetables, and some are made of Chinese cabbage. In addition, there are sour beans, pickled cucumbers and so on. Sauté ed pork intestines with pickled cabbage Many people don't like it because it tastes a little heavy. But for the person you like, it is a delicious food.
Third, rice flour meat
The rice flour meat in my hometown is to grind rice into rice flour and cook it with pork. It is delicious. I still remember when I was a child, after I bought pork at home, I would make rice flour meat, because at that time, my family was poor and there were many people, so making rice flour meat was enough to eat. I grow rice at home, so I don't worry about not having rice noodles. Nowadays, with better living conditions, rice flour meat is rarely cooked. When I bought pork, I basically cooked braised pork or something, because I was too lazy to grind rice noodles to make rice noodles. However, once the rice flour meat is cooked, we still like it very much.
Fourth, tofu milk
In my hometown, tofu milk is usually made in winter. When tofu is moldy, it smells especially fragrant and tastes delicious when served with spices. I lived in school when I was in primary school. If I want to bring my own rice and vegetables, I often bring tofu milk, which is fragrant and spicy. It is very salty when I eat.
In fact, these dishes are not only available in my hometown, but also in many other places. But at home, it tastes even more delicious. Perhaps this is the taste of home.
My family is from Panzhou, Liupanshui, Guizhou. Located at the junction of Yunnan and Guizhou, the food taste is close to that of Yunnan. In our hometown, there is Panxian ham, which is a pig that was killed in the new year. Marinate the pork for about half a month and then air-dry. The longer the time, the better the ham. There is also blood tofu, which is made in the twelfth month of winter. The materials are tofu, pig blood, fat and lean meat, salt, pepper, etc. Mix these materials and knead them together. After kneading, wrap them in green leaves and dry them in the sun. You can eat them. You can steam them and fry them. There are crispy meat, glutinous rice chicken with lotus leaves, noodle soup, dried beef and so on.
My mouth is watering when I think of several kinds of delicious food in our hometown. There are several kinds of China 1 on the tip of my tongue. Let me introduce some of the most popular delicious foods in my hometown.
The first kind of long pancakes
The raw material of Zichang pancake is buckwheat. Peel buckwheat into particles slightly larger than sesame seeds, put them into a screen cloth with higher density, wash out buckwheat starch with water again and again, and spread them on an iron plate to form pancakes slightly thicker than paper. The shaped pancakes are oval, palm-sized and very tough. When eating, it is involved in pig's head meat, braised pork, crispy meat, chicken, stir-fry, cold salad, hot tofu, dried tofu, etc., thus forming various types of pancakes. The ingredients when eating are: vinegar, garlic soup, chives, spicy oil, spicy sauce, sesame and so on. Very refreshing
No.2 mutton buckwheat noodles hele
Mutton buckwheat noodles is a delicious dish for warming the stomach and keeping healthy.
First, wash the mutton, cut it into pieces about 2 cm square, put it in a casserole, add water, onion and ginger slices, and cook it into broth with low fire. When the mutton is eight-ripe, add salt.
Then put the buckwheat noodles into the basin, add appropriate amount of warm water in several times, and knead repeatedly to form a dough with moderate hardness. Then use a special machine for pressing and branding to press the smooth and smooth stick surface.
After the noodles are cooked, pour the prepared mutton and soup, and sprinkle coriander on them. The taste is delicious.
Anyway, one side of the soil and water raises one side of the people. I think the food in our hometown is really not enough. As soon as we go out, we feel that the food is not to our taste. I really miss the delicious food in my hometown!
Coordinate Hunan, Hunan cuisine is a famous cuisine, represented by spicy food. My favorite dishes, which are also very representative of Hunan cuisine, are:
1. ranks first. I think it's fish head with chopped pepper. Hunan has plenty of water and fish, and it goes well with chopped pepper. It's simply delicious and unforgettable. I like chopped pepper male fish head best. Every time you eat, you can't even let go of the fish mouth! Eat it all!
2. Ranked second, I think it is bacon. Fried bacon with garlic and pepper is delicious. It's delicious when you eat. Eat at least two bowls of rice!
Ranked third, I recommend braised pork. Mao Shi braised pork, a famous dish in Hunan, is really delicious! Unlike Dongpo pork in Hangzhou, braised pork is spicy! Soft and waxy! Fat and thin, fat but not greasy, delicious! When you pass by, remember to eat!
4. Fourth place, I recommend the tip of lotus root. In other places, we only eat lotus root, that is, a lot of lotus root. In the season of eating lotus root, we especially like to eat the tail of lotus root, which is very small, crispy and seasonal! Nothing to eat in the wrong season!
5. Fifth place, I recommend a bowl of Hunan powder for breakfast, which is heavy and spicy with heavy oil and rich cover code. Spicy beef powder, the best!
6. I will recommend snacks in the future. Stinky tofu, sugar and oil Baba and scallion cake are all must-eat. However, I don't recommend the stinky tofu in the shopping mall now. Locals walk around the streets and eat it in small shops, which is authentic!
Ok, as an authentic local, I recommend so much! Remember to eat these dishes when you come to Hunan, so that you can have a real understanding of Hunan cuisine!