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Our country is a big museum, rich food is world-famous, countless, perhaps, self-proclaimed "foodie" you have tasted all over the country a variety of food. But a lot of food, although you have eaten, but not necessarily can correctly call out their names; and some, just look at the name is not to judge this is what things.

If you're a foodie, you can't be fooled by the names of the foods you eat, so here's your foodie memo!

Common Rice Cake (zī fàn gāo)

Breakfast is an important part of the day! Unlike the soya bean paste and doughnuts, or the various types of noodle dishes found in the northern regions, people in Zhejiang, Shanghai, and Jiangsu also like to eat sticky rice cake in the morning, which is made from rice.

It is rectangular in shape and about three to four centimeters thick, and is made by shaping rice into small bricks and deep-frying them. The outside of the sticky rice cake is golden brown, and the inside is soft and sticky, with a crispy and crunchy texture that makes the sticky rice crunchy and fresh in your mouth. It is also known as blanching sticky millet cake or deep-frying mochi because of the way it is made. One of the most let you "open mouth" can not read the name, it is likely that Beijing's corset fire burn!

Cummerbund hot barbecue is named because it looks like a cummerbund. Corset is actually a long cloth pocket in the old days, open in the center, out of the door on the shoulder, the two ends can be loaded with things. In this case, the word "pouch" is pronounced softly.

Why is this fire and cummerbund related to it? It turns out that the method of production is to use the dough into the filling, pulled into a long strip and folded, and then sealed at both ends, which is the same as the back of the body pouch! After frying in oil in a pan until golden brown, they are ready to be served. Corset fire roast golden color, burnt incense, delicious, taste a little like pot stickers, and then with chicken blood and tofu strips made of hot and sour soup, that taste not to mention more sour!

Gā bā cài (嘎巴菜)

Tianjin's street food is not only pancake fruit, but also gā bā cài (嘎巴菜)

The city's street food is not only pancake fruit, but also gā bā cài. But just as there is no fruit in pancakes, gā bā cài is not a dish that tastes like "gā bā", but more like a soup.

In fact, the word "gaba" here is not an onomatopoeia, but the Tianjin word for green bean pancake. So Gaba is the green bean pancake cut into thin strips, mixed into the good marinade, with sesame sauce, cilantro, chili and other small ingredients mixed into a snack. Don't look at its simple ingredients, legend has it that this Gaba cabbage is loved by Emperor Qianlong, who gave his name to it during his micro-expedition!

Quebracho (kǎo lǎo lao)

Hey, such a thing name total **** just three words, two of them are still the same, but all so uncommon?

This is a unique noodle dish from Shanxi, a major noodle province. The quebracho is originally a container made of woven willow, shaped like a bucket. But the food is made of oat (yóu) noodles - a small oat dough is kneaded to make a tongue-shaped sheet, and then wrapped around the fingers to create a cylindrical oat tannin. Standing one cylindrical quebracho neatly on a plate, they all look a bit like egg rolls at first glance.

It is important to note that you should not mistake quebracho for "roasted grandma"! In the eyes of the locals, quebracho is a must-have for old people's birthdays, children's birthdays, festivals and guests, symbolizing solidity and harmony, and is very popular in Shanxi!

Jìng gāo (甑糕)

If you go to Xi'an, you'll find a special snack made of glutinous rice, red dates or honey dates on the streets. It is sweet and soft, but its name is not so easy to pronounce. The correct pronunciation of "cauldron" is zèng, which is an ancient vessel with many steam-permeable holes at the bottom, used by the ancients to steam food. The name of the steamer cake, as the name suggests, is a steamed cake with a steamer!

But if you tell Xi'an people that you want to eat "zèng gāo", they will still be confused. Because the locals call it "jìng gāo"!

Sào zi miàn (潑子面)

There is another traditional dish in Shaanxi that is hard to pronounce - bashimi. It's not hard to understand that bashfulness refers to meat bashfulness, i.e. chopped or diced meat, but its pronunciation makes it difficult for many people to pronounce, "fucker"? Shameful? Think of the word "bashful" and you'll realize that "bashful" is actually pronounced "sào".

Shammy noodles is a kind of universal noodle sauce noodles, varieties up to dozens of species, which Qishan Shammy noodles is the most famous, to eat to eat "face white thin tendon light, oil Wang sour and spicy incense" Baoji Qishan Shammy noodles. Soup is also the soul of the noodles, soup not only to have seven thin and three fat meat, a variety of ingredients are also indispensable, fungus, tofu, egg skin, cauliflower, radish ...... in Guanzhong region, the first morning of the new year, families will basically be the noodles as the first meal of the staple food it!

Noodles (hé le)

There are "three greats" of noodle dishes in the north - Lanzhou Ramen, Shanxi Knife-shaved Noodles, and Noodles. The first two you are certainly not unfamiliar with, this noodles and what is it? From the shape of the word, how to feel like a kind of cake?

As with the first two kinds of noodles, noodles are also considered a kind of noodles, but it is a special tool "pressure" out. This special tool is the noodle bed, which is used to make noodles. There are many small round eyes on the top of the noodle bed, put and good buckwheat noodles, sorghum noodles in the noodle bed, the use of leverage to squeeze the dough into noodles, and then put into the pot to cook, a bowl of steaming hot noodles is made.

Mice know (lǎo shǔ bǎn)

Guangdong, a major food province, has countless varieties of food, and the name of the food is not easy to pronounce.

Let's take "Mouse Confession" as an example, "Confession" and "Rice" look similar, but it is pronounced "bǎn". and "rice" look alike, but it is pronounced "bǎn". So you can rest assured that this Hakka Meizhou delicacy is not rice made from rats. It is a kind of vermicelli made from rice, and the ingredients used have nothing to do with rats. It is only because of its pointed shape that people think it looks like a rat, and that's why it was given this name. The rat is also known to Hong Kong, perhaps "rat" this name sounds really elegant, the local people see the two ends of the noodles pointed, shaped like a silver needle, so it called the silver needle powder.

Oil mash (yóu láo zāo)

When you come to Chongqing, hot pot is a must-try, but if you go to Fuling (fú líng) in Chongqing, you may be able to try something else - eating boiled water. Eating open water is not drinking plain water, of course, but eating oil mash.

Mash is a kind of rice wine, which was called "sweet" in ancient times. Oil mash is made of glutinous rice mash billet, into the frying pan, plus sesame seeds, orange cake, walnuts, crispy peanuts, jujube, sugar and other slightly fried, and then put into the boiling water to boil and become. It tastes sweet and unctuous, and is rich in nutrients, and is said to have existed since the Jiaqing period of the Qing Dynasty.

In Fuling, oil mash is used as a pre-dinner drink for guests. As soon as the guests enter the door, the host will cook a bowl of oil mash and serve it up, especially in summer, there is also the effect of summer heat. Just remember before you eat it, you can't pronounce it as "liáo zāo", it should be "láo zāo"!

Zanba (zān bā)

In Tibet, the Tibetan compatriots must eat every day the staple food is Zanba. You don't know how to pronounce it, do you? It's pronounced "zān bā," a transliteration of the Tibetan word for "fried noodles," but it's not the same thing as the familiar root noodles. But it's nothing like the familiar stir-fried noodles you're used to - tsampa comes in pieces.

The raw material of tsampa is barley (qīng kē). Barley is a kind of barley. Tibetans wash, dry and fry the barley, then grind it into powder, add a small amount of ghee tea, milk residue, sugar, etc. and mix it when eating, and then knead it into a ball with their hands, and then you can eat it. Because tsampa is simple to eat and easy to carry, it is very suitable for the nomadic life of Tibetans. They always hang a tsampa pocket on the waist when they go out, hungry, from the pocket to grab the tsampa to eat. That scene, think about it is also a unique flavor ah!

Blanch enema (tǔn guàn cháng)

Every New Year's Eve, many people in the region will pickle sausage, Tibetan compatriots are no exception. They will be in the New Year in batches of blanch enema, which is a fresh sheep small intestine as a coat, respectively, filled with sheep's blood, mutton, barley flour or soybean flour made. According to the different ingredients, there are also "three intestines" "five intestines".

Just here the "blanch" is not "boil" Oh! Blanch enema in the "blanch" pronounced "tǔn", the original meaning is floating, and later extended to the use of oil for deep-frying; "boil" the food into the boiling water to cook a little bit, and immediately take out the food to prevent it from getting old and yellow. The first time I saw this was when I was a student at the University of California, Berkeley, and the second time I saw it.

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