I don't know when it started, innovative dishes became obsolete, and the atmosphere of authentic dishes began to rise. In order to prove their authenticity, they wrote down the place names on the signboard, such as Hangzhou steamed buns, Chongqing chicken pot, Macao doulao, Huangshan vegetable rice and bone soup … but! They really don't have these foods!
There are steamed buns in Hangzhou all over the motherland, but not in Hangzhou. In fact, the buns you eat in Hangzhou are all opened by Shengzhou people in Shaoxing, Zhejiang Province, and the brother city Hangzhou is famous. Sorry, I have to borrow your reputation first.
Beijing is the most wronged. Foreigners eat so-called Beijing snacks cooked by foreigners, but they are cheated by foreigners, but they are cheated by Beijing. Old Beijing chicken rolls? Can we Beijingers make what KFC produces? Why don't you squeeze some sweet noodle sauce to make it taste like Beijing? No way!
And the bone soup of Huangshan vegetable rice. A friend of Huangshan said that she had lived in Huangshan for 18 years and had never seen a "Huangshan vegetable rice".
Tujia sauce-flavored cakes were once popular in the streets and lanes. Enshi Tujia people called these two kinds of cakes "Korean sauce-flavored cakes" in their home. ...
I went to Macao on business a while ago and didn't see any Macao bean fishing. Asked a passer-by, said there was no bean fishing, and he wanted to eat seafood hotpot.
The same is true of Chongqing chicken pot. Rumors are spreading. It doesn't matter whether it is from Shandong, Shanghai or Chongqing, or whether it is innovative, integrated or improved. Anyway, everyone should know that there is no chicken pot in Chongqing, and the people who cook things are not from Chongqing.
Hainan people left their hometown and brought their hometown flavor to Singapore, creating the "Hainan Chicken Rice" in Singapore, which was recommended by bibendum. But in Hainan, Wenchang chicken, chicken coconut, boiled chicken and capon all have Hainan chicken rice.
There is a grand canyon in our mountainous area, and the ditch is very deep. People here cooked a black bean, ground it and fermented it to make a black sauce.
At that time, the mountain people wore felt hats that had not been washed for many years, and their backs were filled with black sauce, wrapped in banana leaves and sold in the city. When eating this sauce, put more lard and oil residue, and then wait until the pheasant is steamed, fragrant and memorable, and you can eat it as a meal. I don't know how many years have passed, and it has become a famous local specialty.
Because the place of origin is called deep ditch, it is called deep ditch black sauce.
This name reminds people of the diarrhea organs of the human body, and it has become a joke name.
The rings of time have made the deep ditch black sauce almost disappear, and not many people know it. It is a famous food that is frequently extinct and should be rescued!