Shanxi people can really be jealous! Several Shanxi people went to a restaurant in Beijing. After sitting down, they didn't order yet. First, they brought the vinegar bottle, and each of them drank three spoonfuls of vinegar. The guests sitting next to each other stared. One year I went to Taiyuan, and the festival was coming soon. Other places offer a little good wine during the Spring Festival, but the oil and salt shop in Taiyuan posted a note: "Supply mature vinegar, one catty for each household". This is a big event in Shanxi.
Shanxi people also like to eat sauerkraut, especially Yanbei. Everything is sour, except radish and cabbage, including poplar leaves and elm money. Someone comes to intercede for the girl. When the mother asks first, there are several sauerkraut jars in that family, which shows that the family is thick.
Liaoning people love to eat hot pot with sauerkraut and white meat.
Beijingers eat mutton and sauerkraut soup with mixed noodles.
Fujian people and Guangxi people like to eat sour bamboo shoots. Jia Pingwa and I are in Nanning. We don't like to eat the food in the guest house, so we go out to eat blindly. As soon as Pingwa entered the door, she called, "Friends!" The "old friend noodles" are also called "old friends" under the sour bamboo shoots and shredded pork soup.
Dai people also like to eat sour. Stewed chicken with sour bamboo shoots is a famous dish.
Yanqing Mountain likes to eat sour rice in summer. Sour a good meal, draw cold water with a well, and go down three bowls with a roar.
It is said that Suzhou food is sweet. In fact, Suzhou food is only light. What is really sweet is Wuxi. Wuxi fried eel paste is so polysaccharide! There is also a lot of sugar in the meat stuffing of steamed stuffed buns, so you can't eat it!
Sichuan meat with sand is steamed with a large piece of fat pork, and Guangxi taro meat with a large piece of fat pork with taro mud. They are all very sweet and delicious, but I can only eat two pieces at most.
Guangdong people love sweets. There is a dessert shop opened by Guangdong people in Jinbi Road, Kunming, which sells sesame paste and mung bean paste, and Guangdong students flock to it. "Sweet potato syrup" is the soup made of sweet potatoes cut into pieces. What's so delicious about it? Guangdong classmate said, "Yes!"
It's not that Beijingers don't like sweet food, but sugar was rare in the past. My family used to have an old nanny, a Zhengding countryman, who was over 60 years old. She also had a mother-in-law who was in her eighties. She once wanted to go back to her hometown to visit relatives. Before leaving, she weighed two Jin of sugar and said that her mother-in-law loved to drink a sugar water.
Beijingers are very conservative. In the past, they didn't know what bitter gourd was. In recent years, some people have learned to eat it, and vegetable farmers have seeds. There is a good bitter gourd sold in the farmers' market, which belongs to "fine dishes" and the price is quite high.
In the past, Beijingers didn't eat water spinach or agaric, but in recent years, some people like it.
Beijing people are open in taste!
Beijingers used to know how to eat Chinese cabbage, which shows that Chinese cabbage doctrine can be overthrown.
Beijing people eat endive in early spring. Chicory is divided into sweet and bitter, and bitter is quite bitter.
There is a young actress from Guizhou who went to our troupe to learn drama. Her mother sent her a package of things all the way, which is "Zhe Er Gen" or "Ze Er Gen", namely Houttuynia cordata Thunb. She let me taste some. What is this thing? Bitter, it doesn't matter, it has a strong smell of raw fish, which is really unbearable!
The troupe has a cadre who writes subtitles and sometimes manages chores. This man is an expert on spicy food. He doesn't eat vegetables for lunch every day, but eats peppers for lunch. He tried his best to get all kinds of peppers from all over the country, from ethnic minorities. The troupe went to Shanghai to perform, and he helped with the food. Great, there will be no shortage of peppers. I thought that Shanghai peppers were not easy to buy. The next day he got off the bus, he found a shop specializing in all kinds of peppers. Some Shanghainese can eat spicy food.
We learned to eat spicy food in Kunming. We used to burn green peppers on the fire with several Guizhou classmates and drink with salt water. We have eaten so many peppers in our lives, such as morning peppers and wild peppers. The hottest pepper I have ever eaten is in Vietnam. 1947, from Vietnam to Shanghai, eating beef powder on the streets of Haiphong. Beef is extremely tender, soup is extremely fresh, and pepper is extremely spicy. A bowl of soup powder with three or four shreds of pepper is extremely spicy. This kind of pepper is orange in color. In northern Sichuan, I heard that there is a kind of pepper that cannot be eaten by itself. If you hang it on the stove with a thread, the soup can be made. If you rinse the pepper in the soup, it will be extremely spicy. The Wa people in Yunnan have a kind of pepper called "Shuan Shua Spicy", which is about the same as the pepper hanging on the stove in northern Sichuan.
Sichuan can't be said to be the hottest province. Sichuan cuisine is characterized by spicy noodles and hemp-a lot of pepper. On the wall of the small noodle restaurant in Sichuan, the words "mala Tang" are painted in black. Mapo tofu, shredded beef, great chicken, no pepper. Zanthoxylum bungeanum is Sichuan pepper, mashed, cooked, and finally put.
Zhou Zuoren said that his hometown ate salty pickles and salty salted fish all year round. People in eastern Zhejiang did eat very salty. One of his classmates, a native of Taizhou, went to the shop to eat steamed buns, and when he opened them, he poured soy sauce into them. The salty taste is related to the region. Beijingers say that it is sweet in the south, salty in the north, spicy in the east and sour in the west, which is generally good. Hebei and Northeast China have a heavy population, but Fujian cuisine is mostly light. But this is also related to personal personality and habits. hubei cuisine is not salty, but Mr. Wen Yiduo thinks the food in Mengzi is too light.
In the past, people in China were very particular about eating salt, such as peach blossom salt and crystal salt. Now, the whole country eats refined salt. Only Sichuanese pickled pickles still insist on using well salt produced in Zigong.
I don't know what other countries in the world love to eat smelly food.
Shanghai in the past. Both Fujing and Hankou sell fried stinky tofu. The stinky tofu in Changsha Fire Palace is famous because a great man often ate it when he was young. The great man later ate it and said, "The stinky tofu in the Fire Palace is still delicious." In the "Cultural Revolution", two lines of Chinese characters appeared on the screen of the Fire Palace:
Supreme instruction:
The stinky tofu in the fire palace is still delicious.
One of our comrades went to Nanjing on business, and his lover was from Nanjing, so he was told to order stinky tofu and come back. He did it by all means. Carrying it on the train caused a strong protest from people in a carriage.
In addition to deodorizing dried tofu, gluten and venetian blinds (thousands) can stink. Lettuce, wax gourd and cowpea in vegetables can stink. The old roots of winter bamboo shoots can't be bitten, so they are cut off and thrown into the smelly jar. -Many families there have a smelly jar, a jar of "smelly brine". The juice squeezed by pickled mustard leaves will become "smelly brine" after a few days. The most special stinky thing is the stinky amaranth stalk. Amaranth elder, the main stem can be as thick as a thumb, three or four feet high, cut into two-inch segments, into the smelly altar, smelly cooked, the skin is hard, the core inside is jelly-like. Hold one end, suck it, and the core meat is in the mouth. This is a wonderful product to accompany porridge. We call it "Amaranth Straw" there, and Hunan people call it "Amaranth Goo" because it sucks "Goo".
By stinky tofu, Beijingers mean stinky tofu milk. It used to be peddlers peddling along the street;
"Stinky tofu, sauce tofu, stinky tofu in Wang Zhihe."
Stinky tofu is pasted with cakes, and a pot of dried shrimps and cabbage soup is cooked. Good meal! At present, stinky tofu in Wang Zhihe is bottled in large glass square bottles, which is inconvenient. It takes a long time to finish a bottle of 100 yuan, and it is expensive to sell, making it a luxury. I really hope that this kind of packaging can be improved. One container of 5 yuan is enough.
I have eaten the stinkiest "cheese" in the United States, and foreigners have covered their noses. It is really nothing to me, far worse than stinky tofu.
What's more, China has a mixed population, which can be said to be the highest in the world.
I found it online!