Xinjiang eats meat at noon! This kind of meat is not ordinary celery fried meat, pepper fried meat. These dishes are classified as vegetarian dishes in Xinjiang. People in Xinjiang say that eating meat means stewing a pot of meat in a pot. You can drink broth after eating meat, and the hair in your pores is delicious meat.
When it comes to Xinjiang, the first thing that comes to mind is noodles and fried noodles saute spicy chicken, but for Xinjiang girls, TOP 1 must be a bowl of sauced fried rice noodles. This is the existence of the god of food in the minds of people studying in the mainland. I want to eat a bowl of fried rice noodles on the first day of holiday, which is very spicy. Its brothers and sisters also have fried rice cakes, fried beef tendon noodles, fried cold rice noodles and so on. Hot enough to cry, half hook hell, half tongue heaven.
Barbecue by sea, land and air: as the name implies, sea, land and air are the sea: fish; Lu: sheep; Empty: Chicken or pigeon? Spread potato chips or sweet potato chips on the bottom of the big iron plate, marinate fish, lamb tenderloin, ribs, chicken or pigeon meat with onion, cumin, pepper and pepper, and bake in into the pit at one time. Commonly known as the aircraft carrier in the barbecue, only in Xinjiang can you taste such a domineering barbecue.
Barbecue: There are two kinds of barbecues in China, one is Xinjiang barbecue, and the other is I don't care what it is, haha. Xinjiang barbecue looks simple, but it is actually very simple. Just roast the meat on the stove. Xinjiang people don't like bamboo skewers in barbecue, and iron skewers are wide. There is a simple reason. What we want is tender outside and tender inside, bamboo sticks have no connotation, and iron bars can sprinkle enthusiasm on meat. Cumin pepper and salt, it's as simple as that. Simple, just salt. Good meat, so confident.
Pilaf: Xinjiang pilaf should be served with cold dishes, whether it is spicy red skin or shredded radish. After dinner, have a cup of iced yogurt, which is called life. Ps: You can add rice if you are not satisfied with a plate of pilaf.
Noodles: they only have a nickname, pulling stripes, not covering bean noodles. "Boss, come and add noodles!" Yes, it is also free to add noodles unlimited times to eat noodles in Xinjiang.
Saute spicy chicken: It combines local ingredients such as potatoes from Gansu, spicy food from Sichuan and noodles from Henan, and has long been a business card of Xinjiang cuisine.
Baked buns:? If you want to find a delicious food that can only be eaten in Xinjiang, then baking steamed stuffed buns must be the best choice. Steaming golden roast buns are taken out of the pit and brought to you. Take a bite, the skin is crisp and tender, accompanied by the aroma of cumin and the stimulation of pepper, which is the most primitive fragrance.
Hulunbeier: Why does Big Wolf only catch lambs in qingqing grasslands? Grassland determines meat quality, and water source determines taste!
Natural water is rich in mineral elements. Hulunbeier sheep "eat Chinese herbal medicine and drink mineral water"
Roast whole sheep: mutton is warm, nutritious and low in fat. Pickled mutton absorbs the essence of spices, and air-dried fruit trees bring the breath of mountains and forests. After being ignited, it will burn into a red and smokeless state with the help of grassland wind, and build a sheep! Pour the wine! Sing and dance!
Instant-boiled mutton: mutton is not only fresh and tender, but also has high nutritional value. Select leg of lamb and cut it thin. Add wild mushrooms and wild vegetables to the soup. Really good soup will become clearer and clearer!
Hand-grabbed meat: the mutton with bones is cut into small pieces and put into a clear water pot. Cook with strong fire without adding seasoning such as salt. When the water boils, immediately take it out of the pot and serve it on the table, dipping it in seasoning. Its meat is tender and original. Nowadays, hand-grabbed meat is mostly improved, supplemented by salt noodles, rice vinegar, pepper, star anise, monosodium glutamate, Chili oil, shredded ginger, shredded onion and other seasonings for special cooking before eating, which is fresh and tender but has a more unique taste.
Koumiss: Ancient brewing method: Koumiss is stored in leather bags, stirred, separated from milk fat after a few days, and fermented into wine. Nowadays, the technology of brewing koumiss in Mongolia is becoming more and more perfect, and the distillation method of brewing concentrated koumiss has appeared. Six steamed and six brewed milk wine is the top grade, and the clear fragrance of wine and milk hides all your shyness in one bite.
Mushroom: Hericium erinaceus is the most famous dish in Daxing 'anling, which is fresh, tender and delicious. By the end of the year, the Mongols will collect these treasures, make them into food and offer them to the gods.
There are a wide variety of food in Chengdu, ranging from snack roadside stalls to high-end private restaurants with different flavors. There is also a special kind of existence, called "fly restaurant", which refers to those small restaurants with only ordinary taste, many of which are in vegetable markets or residential buildings, and are the favorite of Sichuanese. In Jinli Snack Street, all the famous snacks in Sichuan are gathered in the street, made locally and sold locally. Some of them are delicious, and they are really delicious. Sanpao, beef coke cake, fermented glutinous rice, sugar, oil and fruit, sweet water surface and stewed vegetables are all worth tasting.
Chongqing and Chengdu have similarities, but also have their own characteristics. They like spicy food. They think that the spicy food should be cool enough and the hemp should be strong enough. They are hospitable. Chongqing is one of the cradles of hot pot. Chongqing catering representatives: Chongqing hot pot, boiled fish, cooked pork, fish with pickled vegetables, spicy chicken, spring chicken, boiled meat slices, old duck soup, hot and sour rice noodles, sauerkraut and pork intestines, steamed meat, Chongqing noodles, etc.
Guangzhou folks have the reputation of "eating in Guangzhou". Guangzhou cuisine is the main body and representative of Cantonese cuisine, with extensive materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. The taste is clear, fresh, tender, smooth, refreshing, fragrant and crisp, and the original flavor and fresh fragrance of the raw materials are pursued. It not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. There are many century-old brands and new famous shops in Guangzhou, and drinking tea and soup has become a local civilization. Boiled chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, fried beef river and Guangdong morning tea are all special snacks and dishes.
Xi has always been called the "gourmet capital". Tourists from all over the world have satisfied their appetite while enjoying the beautiful scenery of Xi. Dumpling Banquet, Qin Zhen Cold Noodles, Beef and Mutton Paomo, Laotong's preserved mutton, Guokui, Chinese hamburger, preserved meat, gourd head, candied jujube cake, slate steamed buns, etc. They are all well-known Shaanxi famous foods. Hui street in Xi 'an has a long history, which has a history of thousands of years. It is a famous food and cultural block in Xi 'an, and it is a must-see place for Xi 'an. With a strong northwest flavor, there are countless local snacks.
Introduced here, are the foodies already salivating! Is the capital of food in your heart on this list? Welcome to leave a comment.