The first episode of Footsteps
Ghee and honey porridge ghee and honey porridge on the human body's five organs have health effects, belong to the tonic type of health care porridge, if the body during the weight loss period of the body uncomfortable reaction, you can consume ghee and honey porridge to regulate the body.
LeShan DouhuaLeShan Douhua's unique taste, the entrance to the dregs, heat detoxification, both young and old, favored by the public consumers.
Lantian pants belt noodles Shaanxi Guanzhong one of the eight strange "noodles like pants belt", commonly known as "biangbiang noodles". Genuine biangbiang noodles, you need to use Guanzhong wheat milled flour rolled into a noodle width of up to two or three inches, the length of 1 meter up and down, the thickness of the thick and coins about the same, but as thin as a cicada wing. The flour used for one noodle is usually up to two taels, making one noodle enough for a meal for those with a small appetite. The noodles are smooth, soft, and sinewy, and they are very flavorful when eaten with either bacon or spicy oil.
Shanxi Shame Noodle Shame Noodle is said to be named after King Wen of the Western Zhou Dynasty. According to legend, King Wen of the Zhou Dynasty was raised by his brother and sister-in-law when he was young because his parents died early. Once, King Wen of Zhou led his army to go on a march and encountered a heavy rain, and the wind and cold went into his bones, so he took a hundred medicines and could not see any improvement, and he was bedridden for several days. When his sister-in-law learned of this, she rolled out a bowl of steaming hot noodles for King Wen, who ate the noodles in a sweaty and refreshed manner, and later named the dish "Sister-in-law Noodles" in honor of her sister-in-law. The name of the noodle is also known as "嫂子面" or "哨子面", and "哨子面" may be due to the harmonic transformation.
Stewed jumping fish, also known as stewed jumping fish, is a famous dish in Yuhuan, Taizhou, Zhejiang Province. Jumping fish, also known as popping paste, mudflat endemic products, commonly known as flower jumping fish, also known as jumping fish, big popping fish, Wenzhou dialect "old dance". It belongs to the mudu fish material. It is produced in the south of China's Zhejiang, Fujian, Guangdong, Hainan and Taiwan coastal areas in a small fish in the mudflats. Aromatic flavor, jumping fish meat tender and fresh, with the effect of moisturizing and nourishing.
Fangxian Shiitake Mushroom Stuffed with wild Shiitake Mushroom from Fangxian County, Hubei Province, stuffed with trap material. Fragrant, lubricating texture, unique flavor. Agricultural products geographical indications products. For a long time, Fangxian shiitake mushrooms are famous for their delicious aroma and flavor, which are indispensable to Chinese and foreign famous dishes, and have been crowned by nutritionists as "mushroom star", "king of mushrooms", "meat of vegetarian dishes", "meat of nutrients", and "mushroom of the world". ", "treasure trove of nutrients" and so on. As far as California in the United States, there are Chinese restaurants to "China Fangxian small flower mushroom" signboard to attract diners.
Shandong pancakesShandong pancakes are very thin, made of grains and cereals, which is the food of the common people - rolled with onions, vegetables and meat or mountain treasures and sea food, can be eaten with great relish. Shandong pancake, Han Chinese specialty noodle. Originated in the southeast and southwest of Shandong Linyi, Tai'an, Zaozhuang, Jining and other areas, belongs to the Lu cuisine. There are Zhuge Liang or Meng Jiangnu invented a variety of legends.
Guangdong Chaozhou spring rolls it is rectangular, golden and beautiful, crispy outside and tender inside, flavorful and fragrant, known as. The skin is crispy and the filling is savory.
Stewed Rice Fish in Fish SauceA delicious snack from a Miao village in Guizhou. The fish sauce is made from fresh chili peppers and rock crawling fish marinated at the bottom of the river, while the rice-flower fish is made by air-drying the fish on rice and adding glutinous rice. The fish sauce and the rice fish are stewed in one bite of fish and one bite of rice. The rice flower fish is tender and flavorful, making it suitable for soups.
The so-called turnip rice in Quanzhou, Fujian Province is rice made from diced turnips and cooked with rice. It is said that this way of eating was to save food; nowadays it is a healthy meal.
The second episode of "Passing on the Heart"
Beef potstickers are a kind of fried stuffed food, usually in the shape of dumplings. Beef potstickers are one of the eight best snacks in Jinling. They are filled with beef and wrapped in dough to form dumplings, which are then fried in a frying pan until golden brown and served on a plate. This savory snack is tender at the top and crispy at the bottom, and the beef filling is delicious and unique.
The meat back to the pot it is China's eight major cuisines in the Sichuan cuisine of a traditional cooking pork dishes, the western region of Sichuan is also known as boiled pot meat. It can be made in every household in Sichuan. Back to the pot meat is characterized by a unique taste, red color, fat but not greasy. The so-called "hui-pot" means to cook it again. As a traditional Sichuan dish, hui-pot meat is very important in Sichuan cuisine, and hui-pot meat is often used as the preferred dish in Sichuan cuisine examinations. It has been regarded as the head of Sichuan cuisine, the embodiment of Sichuan cuisine, and the mention of Sichuan cuisine will inevitably think of the meat back to the pot.
Huizhou stinky tofu is commonly known as "Dale stink. For Wang Zhihe in the Qing dynasty during the Kangxi years, the Kangxi emperor tasted the praise, specially the royal pen "Qing Fang" two words to Wang Zhihe, since then the fame. With Zhejiang Shaoxing's stinky thousand Zhang, Anhui Huainan's stinky dried incense was a tripod trend, renowned at home and abroad. Huizhou big dummy stink, the surface of gray, orchid, black color, inside white as jade, smell stink, eat the fragrance, unique flavor, and because of the big dummy stink of the production process is very complex, so this snack, I'm afraid that only come to Huangshan tourists can eat. Dale stink in the city of Huangshan many food stalls can be eaten.
Garlic white meat Sichuan famous dishes, was popular for a while, for people to say, this dish requires the selection of fine ingredients, the fire is appropriate, the knife work is good, the condiments incense, hot piece of cold food. When eating with chopsticks, with the heat, a combination of soy sauce, chili oil and garlic flavor straight to the end of the nose, so that people's appetite. The garlic flavor is strong, fat but not greasy.
Suzhou Tou Tang Noodle Shop opens its doors for the day and serves the first batch of noodles cooked in a change of fresh water. Many people who have eaten noodles in Suzhou remember the scene, with the imitation celadon soup bowls, the various table numbers on the four-sided table, a few green cabbage hearts in the noodle soup, and sesame oil and fine green onions floating on the noodles. Many old-timers in Suzhou have the impression that in the past you could get an authentic bowl of noodles in soup for a few cents at Songhelou. Even a bowl of yangchun noodles, because the noodles absorb the fresh broth made from meat bones, is enough to feel the rich flavor just by eating the noodles.
Fern root patties have been a supplemental food for many mountain people and Yao compatriots to fill up their stomachs in the long past, and nowadays it has become an original green delicacy with the improvement of people's living standard[9] .
Wuhan hot dry noodles Wuhan City, Wuhan is quite a characteristic snack. Originally a local specialty of Wuhan, it is very popular in many places in Hubei. With the increase of Hubei people in other provinces and cities, Wuhan hot dry noodles can also be found in many places, and is one of the many favorite noodle dishes.
Hanzhong noodle skin is known as the first of the "four greats" of Hanzhong, Shaanxi flavor snacks, usually rice into the water to soak, and then made of rice paste, steamed into a thin cake on the cage, while hot, smeared with rapeseed oil and cut into strips (wider when hot, finer when cold), seasoned with refined salt, rice vinegar, soy sauce, garlic, and chili oil and other condiments, the local usually mixed well while hot, and then cut into strips. It is usually mixed well and eaten while it is hot (i.e. hot noodle skin), and can also be eaten cold. It is served with shredded radish, bean sprouts, spinach, etc. It is soft, slightly spicy, slightly salty, sour and delicious.
Yangchunmian, also known as light noodles or noodles in clear soup, is a type of noodle dish that is commonly found in the Shanghai area of China, where the soup is the only thing that is added to the noodle dish. The noodles used to cook these noodles are generally not limited, and can be as thin as longbeard noodles or as thick as wide noodles. The name "yangchun noodles" originates from the nickname "xiao yangchun" for the tenth month of the lunar calendar. It is said that the name came from the fact that the noodles cost 10 cents a bowl. It is also said that the noodles were named "Yangchun noodles" because of the egg and garlic cloves, which represent the sun, and the garlic cloves, which represent spring.
Crab roasting wheat crab roasting wheat is a Fujian snack, nutritious and refreshing, the production method is simple and feasible, both resident hotel and other elegant hall, can also do home-cooked snacks for breakfast.
Jujube mud pull cake Jiangsu Suzhou and other places in the winter and spring cake snacks. Is a very typical Soviet-style pastry, used to do this cake with glutinous rice flour and water more, good cake in the bowl, food with chopsticks to pick up, pull apart, so the name pull cake. Later, after improving the production method, reduce the amount of water, cut into pieces to fill the pot, the shape is beautiful, the flavor is particularly good.
Boat point selection of materials, exquisite production, excellent taste, coupled with artistic modeling of the packaging, can be said to be the heart of the Suzhou point of Yangchunbaixue [10].
Oyster omelette is a local specialty in Chaoshan, Guangdong Province, known as oyster omelette in Taiwan Province, and foreigners who come to Chaoshan always have to try this food. In the small markets of Chaoshan cities and villages, there are often such small stores or stalls and vendors. This oyster omelette is made of groundnut flour dissolved in water, mixed with green onion beads, fried in a flat iron pan, plus oysters, and then under the egg flower, pick up and dip in fish sauce to eat.
The third episode of "Seasons"
Stewed Fish in an Iron Pot with Cake
Stewed Chicken with Dried Bamboo Shoots
Shredded Pork Stir-fried with Lei Bamboo Shoots
Stewed Spring Bamboo Shoots in Oil
Multi-flavored Dried Bamboo Shoots
Steamed Yellow Mud Arch with Salted Meat
Stir-fried Preserved Meat with Quinoa
Stewed Eggs with Toon
Tofu Mixed with Tofu
Nine Layers of Skin
Sautéed Green Snail with Shiso
Boiled Dried Flying Fish
Maren Sugar
Raisin Rice
Shrimp Noodles with Small Knife
Yanlai Mushroom with Ginger Paste
Ganlai mushroom in Liyang, Jiangsu Province, has been regarded as a delicacy by gourmets for many times. The dry chili peppers frying and adding the young ginger slices stirs up the strange freshness of the yanlai mushrooms.
Glutinous Rice Lotus Root with Osmanthus Flower, also known as Glutinous Rice Lotus Root with Honey Sauce, is one of the traditional Han Chinese desserts in Jiangnan area. Glutinous rice is poured into lotus root, with osmanthus sauce and red dates, which is a unique Chinese dessert in Jiangnan traditional cuisine, enjoying a good reputation for its sweetness, crispness and rich osmanthus aroma. Hangzhou osmanthus glutinous rice root is soft and sweet, the lotus root of the West Lake is the best lotus root, the same famous Nanjing osmanthus honey lotus root is also known as "osmanthus sugar taro seedlings, plum blossom cake, adzuki bean wine stuffed with dumplings" together as the four most humane street food in Nanjing, Jinling.
Roasted chicken with chestnuts is found in northeastern, Sichuan and Hunan cuisines. The main ingredients are bone-in chicken and chestnut meat. This dish is characterized by tonifying the spleen and stomach, strengthening the muscles and bones, and stopping diarrhea. It can be eaten by the general public, and is more suitable for the elderly, the sick and the weak.
Old duck goose to mushroom "goose to mushroom" is also known as delicious "pine milk mushroom", "pine mushroom", "pine mushroom ", "wild goose mushroom", this kind of fungus is the specialties of Songzi mountain, well-known in Hunan and Hubei, is a common ingredient of delicacies. The mushrooms are called "Pine Milk Mushroom", commonly known as "Yanlai Mushroom", which is also known as "Pine Mushroom" because it is produced in the pine forest.
The fourth episode of "Home Cooking"
Tianmen Steamed VegetablesTianmen Steamed Vegetables has a history of nearly 4,600 years, which can be traced back to the Shijiahe culture period. Thousands of years passed from one generation to another, generation has gained, Tianmen steamed vegetables with heavy historical and cultural deposits, unique flavor and exquisite technology, has been among the representative varieties of E cuisine, the abundance of its dishes, techniques, flavor type of the wide, unique in the country. Tianmen steamed vegetables techniques can be summarized as Tianmen nine steam, they are: steam, steam, steam, gun steam, buckle steam, package steam, brewing steam, pattern modeling steam, seal steam, dry steam.
Sichuan kimchi, Han Chinese specialties, belonging to the Sichuan cuisine. Sichuan pickles, also known as pickled pickles, taste salty and sour, crunchy texture, bright color, aroma, appetizing and refreshing, sober and greasy, suitable for young and old, can be made throughout the year, but the production of climate environment is very careful, is a home life often prepared dishes, is a household name in Sichuan, China, a dish with meals. Sichuan kimchi can be divided according to its use: seasoning dishes and dishes for meals.
Episode 5 "Meeting"
Chongqing hot pot, also known as maw hot pot or spicy hot pot, is a traditional Chinese way of eating, originated in the late Ming and early Qing dynasties in Chongqing, Jialing River, Chaotianmen and other wharves of the boatmen's fiber men's rough dining, the raw materials are mainly beef tripe, pork yellow throats, duck intestines, ox blood wang and so on.
Xinjiang big dish chicken originated in the early 1990s, the main ingredients for the chicken and potato pieces, with belt surface cooking and become. Xinjiang big dish chicken colorful, smooth and spicy chicken and soft and sweet potato, spicy and fragrant, coarse and fine, and affordable, family and friends gatherings eat Shangjia.
Shantou beef meatballs beef meatballs as Guangdong Province, Chaoshan's most famous snacks, has nearly a hundred years of history, beef meatballs can be divided into beef meatballs, beef meatballs two kinds of meatballs are more tender, tender taste, beef meatballs is in the beef into the tender tendons, the texture is to increase the chewy. It is said that the good beef meatballs thrown on the ground can pop up high, the previous beef meatballs are handmade may be able to make this show, due to all by manual operation, so the cost is higher than the mechanism.
Taiwan beef noodles Taiwan civilian food, spread throughout the streets of Taiwan Province. Taiwan Beef Noodle main selection of yellow beef, tendon meat, rib meat, beef tendon as the main selection of materials, and the use of New Zealand beef, the United States boneless chops, Australian beef and other imported meat. Taiwan Beef Noodle is a special diet invented by veterans who crossed the sea to Taiwan back then because they missed their hometown. "In detail, the beef noodles can be said to bring together the essence of Chinese cuisine, such as the braised pork of Shanghai cuisine, the boiled soup of Guangdong cuisine, and the spicy flavor of Sichuan cuisine.
Episode 6, "The Secret World"
The Huazi fish, also known as Wah's Yarrow, belongs to the genus Yarrow, and is commonly known as slippery fish, slippery fish, and white fish. The lip is thin, without horny edges, and beardless. Eyes large, scales moderately large, lateral line complete, slightly curved down toward the ventral surface, extending backward to the caudal peduncle median axis. Dorsal fin without hard spines. It is distributed in all water systems of the Heilongjiang basin, with the Heilongjiang water system being the most abundant. In addition, the lower reaches of the Yellow River, the Luan River, the Daihai Sea, the Dalinor Lake also produces this fish, in smaller numbers, also distributed in the upper reaches of the Heilongjiang River in Russia.
Sand Crab Juice is one of the famous specialties of Beihai, Guangxi, which is widely welcomed by the locals.
Wild Chives SauceWild Chives Sauce has a sweet and refreshing plant aroma, which makes the tongue feel hot and spicy stimulation in the freshness and appetite. When broken up and mixed into a sauce for consumption, it can moisturize otherwise bland and tasteless food, and is an essential meal on the prairie.
Hand-grasped mutton is rumored to have a history of nearly 1,000 years, the original hand-grasped to eat and named. There are three ways to eat, namely, hot (sliced and steamed in a cage and dipped in oil), cold (sliced and dipped directly in refined salt), fried (pan frying hot, frying and eating). Characterized by the meat taste delicious, not greasy and not nasty, color and aroma.
The taro rubbing the north of Shaanxi, Shanxi Jinxi, Gansu Longdong and other places of the traditional meal, some places called "taro not pull", "taro Kuler", the surrounding area is also called "vegetable lumps ". Taro rub is a kind of vegetable pimples. Taro is actually potatoes, and rubbing is a tool used to rub shredded potatoes. Its potato as the main ingredient, plus a little white flour processing made, y loved by the people of northern Shaanxi. Taro rub originated in a difficult period, years of famine, the hungry people of northern Shaanxi Province to focus on the land's rich potato, and thus produced a taro rub.
Steamed grouper Cantonese and Zhejiang cuisine in one. Grouper, white meat, fresh as chicken, so also known as "chicken fish", comparable to the freshwater production of guppy. It is mostly produced along the east coast of Zhoushan. Steaming is a good way to maximize the nutritional value of grouper.
Chicken fir fungi fungi white mushroom family chicken fir of the substrate, is one of the treasures of edible fungi. The meat is thick and plump, the texture is thin and white, and the flavor is sweet and crispy. Containing the human body must amino acids, protein, fat, but also contains a variety of vitamins and calcium, phosphorus, riboflavin and other substances. Chicken fir eat a lot of ways, can be a single material for the dish, but also with vegetables, fish and all kinds of rare seafood with, no matter fried, deep-fried, pickled, fried, mixed, braised, baked, stewed, steamed or soup, the taste is very fresh, for the fungus in the crown. Chicken fir only southwest, southeast provinces and some areas of Taiwan.
The seventh episode of "Three Meals"
TuoTuo meat is called "WuSeSeLu" in Yi language, which means pork lumps. Because the weight of each piece of meat is two or three taels up and down, into a "pile" shape, so the name. It is the main form of cooking meat of the Diqing Yi ethnic group. Pork or sheep or beef is chopped and cooked in hot water without any condiments, including salt; after the meat is cooked, it is picked up and then sprinkled with garlic, salt and peppercorns, etc. It can be eaten. You need to hold the meat with both hands when eating it. Its flavor is very delicious, because the cooking can not be rotten stew, but to see the "fire", "fire" to a cooked, "fire" less than the meat is raw, "fire "A little too much is hard meat, therefore, the general public will not do. And to eat while hot; therefore, it is generally not easy to do this dish. To have the heart to taste the lump of meat, one should happen to the Yi people celebrate festivals such as Torch Festival (June 24 on the lunar calendar) or errands; two to the hotel restaurant to order to do.
Guangdong shrimp dumplings shrimp dumplings is a traditional Han Chinese specialty in Guangdong Province, belonging to the Cantonese cuisine. Guangdong people are very familiar with the characteristics of the snacks, Lingnan region in the morning and evening tea market must be one of the pastry dishes, shrimp dumplings skin cool soft, white, crystal clear, soft and crisp, dumplings within the filling is vaguely visible; filling heart fresh, delicate and exquisite form, fresh and fragrant flavor, by the provincial counterparts known as the three best.
Artemisia artemisiae, also known as artemisinin poi. Anhui Jianghuai, Jiangnan region (Liu'an, Tongcheng, Anqing, Henshan, Xuancheng, Nanling, and other places) circulated a Han Chinese snack, mainly artemisia, rice flour, bacon as the raw material refined and become. Its taste is crispy, fresh and colorful. With the social and economic development and population mobility, many Shucheng people and Huoshan people settled in Hefei, the capital of Anhui Province, Hefei is also affected by this, artemisia poi is also inherited in Hefei. In the hinterland of the Dabie Mountains, Huoshan and Shucheng areas, legend has it that eating Artemisia annually on the third day of the third month of the lunar calendar can be "Ba Soul".
Steamed chopped pepper fish head chopped pepper fish head is Hunan Xiangtan and Xiang Gan junction of the place of a traditional Han Chinese dishes, belongs to the Hunan cuisine. The "freshness" of the fish head and the "spiciness" of the chopped chili peppers make it a unique flavor. The oil used in this dish is tea oil. Xiangtan, Hunan chopped pepper fish head is in the streets and alleys of the big and small restaurants and hotels can eat.
Hairy CrabHairy Crab is a kind of economic crab, also known as river crab, hairy crab, clear water crab, hairy crab or crab. It is a time-honored Chinese delicacy. Its chelicerae are used for feeding and resisting the enemy, and the inner and outer edges of the palm are densely covered with downy hair, which gives the crab its name. Omnivores, fish, shrimp, snails, mussels, worms, earthworms, insects and their larvae can be used as animal bait for hairy crabs. Widely distributed in China in the north and south coastal lakes, including the Yangtze River system with the largest production, the most delicious taste. Yangcheng Lake Chinese mitten crab due to better water quality, crab products, so the most famous produced by Jiangsu Yangcheng Lake.