Drinking and eating snails, featuring local snacks.
Main raw materials: snail, perilla leaf, pepper and pig bone.
Production method: keep the snail in clear water for three to five days, remove its tip and tail after the sediment in the belly is spit out, stir-fry with oil, salt, ginger and wine, and then add the perilla leaves, peppers and pig bones to stew.
Features: spicy and fresh, mellow and refreshing. When eating, open the top cover of the snail and inhale the soup and meat together.
Venue: Guilin night market can be tasted.
pickled vegetables
Main raw materials: high-quality lettuce and bamboo shoots, tender cabbage, fresh radish, etc.
Production method: cut the selected raw materials into filaments, two fingers wide, or whole tender leaves, tie them up with bamboo sticks, marinate them with acetic acid and sugar, and finally pour pepper brine and sesame seeds.
Features: sour, spicy and crisp, invigorating stomach and digestion, promoting fluid production and quenching thirst, good quality and low price.
Location: You can eat it in Guilin food stalls and banquets.
Shanghai
There are many kinds of local snacks in Shanghai, including snacks from Zhejiang, Jiangsu, Guangzhou and Beijing. Such as big cakes, fried dough sticks, soybean milk, dumplings, steamed buns, wonton and so on? Make snacks. There are exquisite points made of fine materials, such as shrimp wonton, fresh meat crisp cake, crab powder small cage, pigeon egg ball, sand ball, crab shell yellow, eyebrow hair crisp and so on. In addition, such as fried spring rolls, bad snails, cold noodles, crab powder steamed bread, sweet-scented osmanthus sweet potato, raw fried steamed bread, ribs rice cake,? Duck blood soup, mutton noodles, curry beef soup, kai yang? Oil noodles and Shaoxing chicken porridge are also cheap and good snacks. In addition, there are some special festivals in the middle of the year, such as rice cakes, muffins, Yuanxiao, sugar rice cakes, green balls, zongzi, distiller's grains, fresh meat moon cakes and Chongyang cakes.
Famous dim sum restaurants include Nanxiang Steamed Bread Shop "Xiaolongbao", Osmanthus fragrans Hall, Green Wave Gallery, Manyuanchun, Hubin, Yuxin and Songsheng Dim Sum Restaurant "in Dim Sum Street of Yuyuan Shopping Mall, also called Chenghuangmiao Shopping Mall". In addition, Xiandelai, Shaoxing Chicken Porridge Restaurant, Wufangzhai, Canglang Pavilion, Qiaojiazha Dim Sum Restaurant, Wuweizhai and Manfulou are also famous dim sum restaurants in Shanghai.
Food with Chinese characteristics
Name of the dish: beef pie
Classification of dishes: baodian
Classification of law: frying
Chinese/foreign: Chinese food
Province/country:
Ingredients: instant noodle dough 1 serving, beef 1/2kg, onion1piece, Jiang Mo1/2tsp.
Stuffing: salt 1 teaspoon, soy sauce 1 teaspoon, pepper 1/2 teaspoons, 3 tablespoons of water, 2 tablespoons of sesame oil 1 teaspoon and oil.
Marinade/seasoning:
Give juice:
Method: 1. Chop beef to make it sticky, chop onion into fine powder, add Jiang Mo to the above materials, and put them all into a pot.
Add the stuffing, including salt, oil, pepper, water and sesame oil first, stir the meat to get rid of the tendons, and finally
Add oil and stir to make beef stuffing.
2. After kneading the dough evenly, cut it in half and knead it into 2 long strips, each strip is divided into 10 small pieces, and each small piece is in the middle.
Thick round skin with thin edges, with beef stuffing in the middle, and kneaded into buns, but the mouth is turned down.
3. Heat 1 tablespoon of oil in a pan, put the pie, close it down, and then flatten it slightly with the palm of your hand.
Fry the two sides with fire, or sprinkle some water for a little stew until the two sides bulge.
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Name of the dish: bean paste buns
Classification of dishes: baodian
Method classification: steaming
Chinese/foreign: Chinese food
Province/country:
Ingredients: (1) four cups of medium-gluten flour, three teaspoons of sugar, one spoon of baking powder and two spoons of oil.
(2) Half a spoonful of yeast powder, one cup of warm water and half a spoonful of sugar.
(3) One catty of red bean paste (divided into sixteen equal parts)
Marinade/seasoning:
Give juice:
Method: 1./ Put the yeast powder, water and sugar in a bowl first, and then put the (1) material in a pot until the yeast recovers its vitality.
2./ Pour the rejuvenated material (2) and knead it into dough, wake up for 30 minutes, and then knead it evenly when it is twice as big.
Cut into sixteen equal parts
3./ Wrap one portion of bean paste in each round, put it face down, and wake up for ten minutes in a steamer covered with paper.
After that, steam over high fire for eight minutes.
Tip: When making dough, you should first mix yeast, sugar and water until it recovers its vitality. You can't use boiling water, otherwise it will burn the yeast to death.
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_ Name of the dish: fried dumplings
Classification of dishes: baodian
Classification of law: frying
Chinese/foreign: Chinese food
Province/country:
Material: 1. dough:
~ medium gluten powder: 100 ~ water: 58 ~ fresh yeast: 2
2. stuffing:
~ minced pork: 60 ~ dried shrimp: 15 ~ winter flour: half a handful ~ sesame oil: appropriate amount ~ onion and ginger crumbs: appropriate amount ~ salt: appropriate amount
Marinade/seasoning: 3. Ingredients:
~ soy sauce: right amount ~ monosodium glutamate: right amount ~ pepper: right amount ~ broth: right amount ~ leek: 60 ~ salad oil: right amount
4. Boiling material: ~ salad oil: right amount ~ flour: right amount ~ water: right amount
Note: The above amount is%, and the unit is grams. (If multiplied by 5 times, it is recommended to divide the dough 1 tablet into 30 grams.)
Give juice:
Method of making: 1. Flour, yeast and water are mixed to form dough. Let it ferment in a warm place and add salt.
2. Mix the stuffing well for later use.
3. After the dough is made, make steamed stuffed buns with stuffing.
4. Heat the pan, inject salad oil and fry the steamed buns until the bottom is yellow. Add the decoction and wait until the water is dry before injecting.
A little oil will do.
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Name of the dish: scallion cake
Classification of dishes: baodian
Classification of law: frying
Chinese/foreign: Chinese food
Province/country:
Ingredients: flour, 3 cups of boiling water 1 cup of cold water 1/3 cups of oil 1 cup.
6 tablespoons of lard, 3 tablespoons of chopped onion, 3 tablespoons of salt.
Marinade/seasoning:
Give juice:
Method: 1. Put the flour into the basin, slowly add the boiling water, and at the same time keep stirring with chopsticks to mix evenly.
After about 3 minutes, slowly add cold water and knead it with your hands to make it smooth.
Dough
2. Cover it with a damp cloth and leave it for some time to wake it up.
3. Divide the dough into 6 pieces, each piece needs to be squashed with the palm of your hand, and then pressed into one foot with a stick.
Spread 1 tablespoon lard evenly, and sprinkle with half a tablespoon of chopped green onion and
1/2 tsp salt, then roll it into a bobbin by hand, and pinch both ends first (with
Oil-free outflow), then coiled into a screw shape, squashed by hand, slightly flattened,
Make it into a pie about three points thick.
4. In a pan, heat 2 tablespoons of oil first, then put the cake into the pan and fry it with slow fire (add
Turn over one side after about 2 minutes, and then continue frying until the other side is golden (in
When making pancakes, the pot must be shaken from time to time to make the cake layer easy to separate and crisp.
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zongzi
Ingredients: black glutinous rice, rough glutinous rice, red glutinous rice, etc., soaked in water for the night. The ingredients are soaked and cooked with peanuts, and the soaked mushrooms, red beans and chestnuts are added at will. Wrapped in bamboo leaves, boiled in water for an hour in a pressure cooker, and seasoned with molasses (sweet) and miso.
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Jiaozi-twenty-four to thirty.
Skin:
Two cups of whole wheat flour (or half of unbleached white flour) and half a cup of warm water. Mix the flour first, leave it for more than an hour, and cover it with a wet cloth.
Stuffing:
Basic materials: vermicelli, mushrooms, Jiang Mo, dried bean curd. Vegetables: celery, yellow shoots, straw mushrooms, green beans, spinach, sprouts, watercress, Luxun, carrots, etc., choose one or two kinds each.
Seasoning:
Sesame oil and miso.
Soak the vermicelli and mushrooms in water first, and cut them into pieces. Cut the dried bean curd into pieces. Blanch the vegetables with boiling water, squeeze out the water and cut them into pieces. Mix half of the vegetables and the other half, and add seasoning.
Non-traditional materials can be broken with germinated wheat instead of dried bean curd and vermicelli.
Wheat malt is sticky, and crushed walnuts, pumpkin seeds, sesame seeds, sunflower seeds and so on can also be added.
The wrapped jiaozi can be boiled, steamed or fried with a little oil. Dip some apple vinegar, natural rice vinegar and Jiang Mo when eating.
The natural flavor of steamed stuffed bun is similar to that of jiaozi. Whole wheat flour is used instead of white flour or mixed with black and white. , reference: .knowledge.yahoo/question/? Qid=70080 12902399, river snail
Drinking and eating snails, featuring local snacks.
Main raw materials: snail, perilla leaf, pepper and pig bone.
Production method: keep the snail in clear water for three to five days, remove its tip and tail after the sediment in the belly is spit out, stir-fry with oil, salt, ginger and wine, and then add the perilla leaves, peppers and pig bones to stew.
Features: spicy and fresh, mellow and refreshing. When eating, open the top cover of the snail and inhale the soup and meat together. , Shanghai steamed buns
Stinky tofu
Glass rice tofu
Lamb Kebabs
Mapo tofu,