Shrimp paste made nowadays probably because of the process is usually not smelly, just salty. But the sauce that our locals make with small udon beans and the sauce that is made from small fish hair has a fishy odor when you open the lid. We like to use the pot steamed, on the cake to eat with lettuce small onions to dip.
Personally saw a field, smelled the fish sauce vomiting, not to mention eating.
Another, Gaba shrimp we like to eat raw, with wine and onions and ginger, chili peppers marinated to eat, the entrance can also feel the shrimp jumping in the mouth. The average inlander can't take it.
Sea oysters we like to eat raw dipped in horseradish, foreigners generally dare not.
My hometown in the Northeast, we all know that the Northeast affordable food, taste salty, and delicious and very rice, but there is a dish called sauerkraut and white meat blood sausage kill pig dish is the favorite of the Northeast, every winter kill pig dish in the Northeast is the hottest pot of stewed vegetables.
However, this dish out of Shanhaiguan has been to the South is not popular, you see Shanhaiguan and the Northeast on a wall, so magical. I once also opened a restaurant from the north has been opened to the south, this kill pig dish has been accompanied by my southbound, but this dish southerners said not to accept, just from the color, the southerners will directly reject, feel kill pig dish is very dirty, because cooking blood sausage when the color of the vegetable soup black, and the blood of the fishy taste is heavier, the southerners to eat vegetables generally first soup, and then eat vegetables, which is very embarrassing, it is difficult to accept, really can not adapt.
The main symbol of the characteristics of the Northeast Hotel, such as pot roast, dipping vegetables, sauce, big bones, dry tofu pepper, a pot out, dumplings, etc.; in the South to open a restaurant without these dishes you do not dare to call the Northeast Hotel, as long as the guests point to the house of these dishes do not have to see 100% is the Northeast, not to say that one side of the soil to raise one side of the people it.
The actual kill pig dish first eat feel not very good, but often eat will be addictive, it is the mystery of the rest of the dishes, and then back to the pot, the more delicious, like a chowder a reason. A dish is good to eat with eating habits have a relationship, so it formed a huge gap between the north and south in the diet, but also irreconcilable, no matter who said that the northern food is good, there will be southern friends out of the opposition, and this is the reason why.
My hometown Range cooker dishes are popular and delicious, outsiders feel too fat.
Stinky dry son, also known as stinky tofu is one of the local traditional Hunan and Hubei famous food. Because stinky tofu has a pungent odor, it is regarded by outsiders as an unpleasant food, and even as unhealthy.
In fact, tofu "smells bad" because the tofu in the fermentation of drowning and post-fermentation process which contains proteins under the action of protease decomposition of sulfur amino acids contained in the full hydrolysis to produce a compound called hydrogen sulfide (H2S) compounds, this compound has a pungent odor. After the proteins are decomposed, amino acids are produced, and the amino acids have a delicious flavor, so it is "fragrant to eat". In the past, stinky tofu is generally regarded as "unhealthy" food, but now, it has been transformed into something good. According to Taiwan's "Health" magazine reported that stinky tofu is rich in plant-based lactic acid bacteria, with good intestinal regulation and stomach effects.
Stinky tofu is made from high-quality soybeans. The production process is more complex, soybeans after screening, shelling, soaking, grinding, filtering, cooking, point pulp, molding, blocking, fermentation and other ten processes. Chenggong stinky tofu is soft and smooth in texture, emitting a strange fragrance. The ancestor praised the cloud: "the taste of the remaining beauty, jade food do not pass with". It not only has high nutritional value, but also has good medicinal value. Ancient medical records, stinky tofu can be cold and beneficial gas, and the spleen and stomach, eliminating flatulence and pain, clearing heat and blood, under the colon turbid gas. Those who eat it regularly can enhance their health and beautify their skin.
Evaluation of stinky tofu, the most famous or Hunan Changsha City stinky tofu. Adopting a unique process, using ancestral secret recipe, refined, originating from Changsha original flavor of stinky tofu, its color, aroma and taste are excellent, crispy outside and tender inside, fragrant and delicious, peculiar and enticing, also stinky and fragrant, fine workmanship, excellent taste, is the classic product of Changsha Stinky Tofu.
In order to eat a safe stinky tofu, it is best to cook it at home. Here is how to make stinky tofu:
1. Prepare the ingredients.
2. Stinky dry son rinse and soak in salt water. (Longer time more into the bottom of the flavor)
3. pot appropriate amount of oil, put dry seeds.
4. Use a knife to gently cut the dried seeds. (Not cut off yo)
5. Turn over and cut the other side wrongly. (Good flavor)
6. Small fire frying, sprinkle appropriate amount of cumin powder.
7. Sprinkle appropriate amount of chili powder. (Taste and see if you need to add salt)
8. Turn over, sprinkle the same cumin powder chili powder. Fry on low heat to taste.
9. Sprinkle a little chopped green onion before starting.
Please fans eat first!
When I saw the title, my first thought was: gabbage .
Why?
The first thing I thought of when I saw this title was: "Gaba cabbage".
But I really love eating gabbage ah, I often have to eat gabbage in the morning, a bowl of gabbage, on the big cake fruit, after eating and then a bowl of pulp slip stitch, don't mention how comfortable.
Tianjin people tube pot of vegetables called Gaba dishes, brine for the vegetarian brine. Gaba dishes of Gaba is mung beans supplemented by rice or millet, grinding into pulp, spread into cakes. Cut into willow leaf shape. Some people say that the gabayashi gabi is pure mung bean flour, in fact, this is wrong, because if it is mung bean flour, then the gabi into the brine will be scattered, can not eat.
When selling, the master grabbed a handful of Gaba into the brine brine soaked and stirred, served in a bowl, drizzled with sesame sauce, soy sauce tofu sauce, sprinkled with cilantro, chili oil (usually the master will ask to add chili), some stores will add some dried incense. A bowl of gabi, delicious and beautiful, colorful, fragrant, my heart resistant ah!
What are some of the delicacies that are considered delicious in your hometown, but not so delicious to outsiders.
Hello, I'm Mingze Gourmet, and I'm here to answer this question.
We all say that when in Rome, follow the customs, but only temporary adaptation, and really into the local environment, or quite difficult, like we like to eat the local cuisine, but in the eyes of outsiders, but feel no attraction, and not the food to do no taste, but not to the taste of others, said "the son does not dislike the mother, the dog does not dislike the poverty. It is said that "a child does not mind his mother's ugliness and a dog does not mind his family's poverty." By the same token, local food is only suitable for local people's taste, even if the workmanship is more delicate, the taste is more unique, the same will not be subject to the others.
In line with today's question, I will say a few, in our local very popular food, but outsiders do not like.
I. Sheep blood sausage
Come to Hulunbeier as a guest, Mongolian food and mutton is one of the food must eat, and in the taste of Mongolian food, sheep blood sausage, is essential to the Mongolian food inside a staple dish, in our local production of sheep blood sausage, are used on the day of the slaughter of sheep blood, which adds parsley, garlic, minced onions, minced ginger, five-spice powder, salt, and sheep oil stirred together, and then use sheep intestines as a casings Irrigation and become, after cooking, with a little bit of stink, but eat up the texture is very soft, may be outsiders usually eat pig blood sausage, so they do not like slightly with a little bit of stinky sheep blood sausage, no matter how much we passionately persuade, can not play a role in the end, only one, looking at the sheep blood sausage a bite not to eat.
II. Local carp
Our local Hulun Lake, abounds in a variety of freshwater fish, including whitefish, carp, crucian carp, catfish, dogfish, etc., these freshwater fish in the eyes of our locals as a treasure, but can not let outsiders like, especially carp.
In itself, I am doing catering business, every time the summer comes, the store visitors is also very much, because my store, on the operation of a variety of beef and lamb and fish dishes, whenever the guests recommend the local Hulun Lake carp, most of the time will be rejected, they give the reason is that carp is not delicious, too much smell of the earth and thorns are also more, when I hear this reason, I am also very surprised. When I heard this reason, I was also very surprised, our local carp, the flavor is more delicious, and tender meat, fish thorns are also particularly small, and then I also asked the customer carefully, only to know the real reason, it turned out to be their locally produced carp, the smell of the earth is very big, and to eat more than the taste of the bad, so we also think that our local carp is also the same difficult to eat, to hear this thing, I also explained to the foreign tourists! I also explained to the foreign tourists, explained a lot of advantages of our local carp, but many tourists still do not like to eat ah, so that the local population in the food, or can not trigger the taste buds of some outsiders.
Three. Grassland Beef
Our local very famous beef, in the eyes of many outsiders are not popular, they will also go to taste the beef, but the response is not very good, the reason for this is that our local beef tendon is relatively strong, is not easy to stew, eat more difficult to swallow. Because our local cattle are free-range, each cow fed to eat grass, a day to go dozens of kilometers away, so their muscle tissue is very sinewy, less fat, more lean meat, beef want to stew to the degree of softness, if the stove fire normal stew, at least two hours, the use of high-pressure cooker also need about 40 minutes of time, in order to be stewed to the degree of softness of beef.
The cattle in the field, basically eat fodder, artificially raised, so its meat lacks sinew, it is easy to stew, may be accustomed to eating this sinewy weak beef, a lot of outsiders came to the grassland, said the grassland cattle is an old cow stewed not cooked.
Although this is a beautiful misunderstanding, but also precisely illustrates that the local people are accustomed to the cuisine, outsiders may not go to accept, not that our ingredients are not good, or outsiders are picky about taste, can only say that accustomed to a way of life, so that it is easy to change, and is not so easy to do, the local cuisine is not wrong to taste the food of the outsiders are not wrong, all the fault is our eating habits. The faults are all caused by our eating habits.
Final conclusion: the question is answered here, the first to end, from this question we can see that everyone's eating habits, are dependent on the living environment and time to develop, many locals recognized food, in the eyes of outsiders, is not very tasty, but we can taste the world's food, do not like does not mean do not taste, although the local specialties, we are not very recognized, but we can also taste the world's food, does not mean do not taste, although local specialties, we are not! Although the local specialties, we are not very recognized, but we can also go to taste, one is to understand the local food culture, two is also for their own taste to get a boost. I am Mingze food, thank you for reading this article, if there are shortcomings, please leave a message below to interact, thank you!
If you want to choose the hometown food that local people like to eat, but outsiders feel less delicious hometown food, I think my hometown of Jiangmen Enping cambium is considered one of them.
Leucaena leucocephala, a specialty of Enping, is considered to be a wild vegetable unique to the Enping area, and it can only be grown alive in the Enping area.
Leucaena leucocephala, as its name suggests, has "leuca", which means it has thorns. This wild vegetable has thorns all over its body, which are distributed between the nodes of the branches and the base of the leaves.
Although it is most tender at the time of the Qingming Festival, and even the thorns are easy to chew, it is still important to be careful when eating it, so be careful and put it away gently.
Leucaena leucocephala not only has many thorns, but also has a bitter taste, which is not like the bitterness of the bitter gourd, but is a simple bitter taste, and if you try it for the first time, you'll find it bitter and full of flavor in your mouth, which is really hard to swallow, and you won't be able to enjoy it.
Although outsiders are resistant to the taste of cuspidata, Enping people are happy with cuspidata.
They believe that the taste of cambambium is not bitter, but sweet, and the aftertaste is even more fragrant and sweet.
The people of Enping have many ways of eating Leucaena leucocephala. They stir-fry it with garlic, black beans and fat meat, make soup with liver, lean meat, eggs and cambambium, or stew it with crucian carp.
The people of Epping think that crucian carp cambogia soup is the most delicious, and the freshness of crucian carp will sublimate the bitterness of cambogia, so you can drink it with only the flavor of cambogia and no bitterness.
The people of Enping love Leucaena because it is recorded in the Compendium of Materia Medica that Leucaena solves all kinds of poisons. They believe that Leucaena has the ability to clear heat and detoxification, quench summer heat, quench thirst, quench tobacco and alcohol, prevent colds and flu, and fight fatigue.
Because of its many benefits, nowadays, there is also the sun-dried Leucaena leucocephala in water, which has been developed as "Leucaena leucocephala tea" and is sold far and wide. The most amazing thing is to combine it with Xinhui Chenpi and Enping biscuits to make Leucaena leucocephala biscuits. The sweetness and bitterness of cambambogia combined with the aroma of Chenpi makes the taste of these cakes even more special.
For those who go to Enping, a specialty of Leucaena, you can try various kinds of Leucaena food and see if you can accept it. Maybe, after getting used to it, you will also like this special "bitter to sweet" flavor.
I am a food lover who loves to eat and cook. Although Beijing is not my hometown, there are too many dishes here, and I have lived here for almost 20 years, I have eaten a lot of different kinds of food, so I will briefly introduce a few of them.
Bean juice
Bean juice seems to be the most famous, the general public can not accept the authentic Beijing cuisine. Because it is fermented with beans, eat unaccustomed, there is a feeling that it will have a sour and rancid flavor. Eat used to the feeling is really similar to the drink, summer to a bowl is really very relief from the summer heat. Fortunately, by the time this thing I'm still accustomed to drinking. The people like to use the bean juice with the burnt ring and some pickles. I don't need to drink anything, just drink it. Because I like the sour flavor.
The predecessor of lo-boiled meat is said to be suzao meat, which is a kind of food in the palace. Later, it was spread to the people and became the kind of thing that the people checked. The main ingredients are not so delicate, and have become pig jowl. Pork lungs, intestines, liver, these raw materials are very cheap, but eat and very check things have become the people's food. The marinated fire roast is not so terrible, as long as you like to eat offal, generally eat this thing is not a problem. But if you don't like offal, eat this thing, it may be a little difficult for people.
Stinky tofu
A few days ago, I watched a program, it is said that the stinky tofu is Anhui people brought to Beijing, because Wang Zhihe is Anhui people, Anhui is rich in a kind of tofu called Mao tofu, to Beijing slowly evolved into stinky tofu. The flavor of stinky tofu is still very exciting. A lot of people can't get used to the flavor. To be honest, this stinky tofu comment if broken you do not know really feel a shit flavor. But the old Beijing people have a snack is quite interesting, is the fried steamed bread pieces of children dipped in stinky tofu to eat. Fried steamed bread slices and crispy, dipped in some stinky tofu and fragrant and stinky kind of feeling, really is strange and fun and delicious.
One side of the water and soil, each place has his own unique food and snacks, there is a certain reason. These foods are not simply there, there is not only a history of origin, but also adapted to the taste of the local people. So many outsiders may not be accustomed to eat.
For me, a native of rural Guangdong, I can only say that the rat meat.
I remember when I was a child, after the fall harvest, after a month or two, the weather will also be a little cold, look at the endless fields, but also empty, but you walk in, you will find that there will be mouse holes everywhere.
About three or five children, bring a shovel, one hole to dig, and finally you will find that everyone can guess the delicious (mouse).
A morning down, you can catch a ten eight is no problem. Then stripped of hair, get clean guts, bright dry water. Dig a hole in the field, burn a charcoal fire, put the rat into the grill, cover the lid, half an hour out, within a few hundred meters of the old fragrance of the old fragrance, and then with soy sauce, can rival the world of food.
When out of work, in Guangzhou, these big cities, know friends from all over the world, sit together and chat, sometimes talk about food, when I put my food out, everyone's eyes, as big as a cow's egg, look at me, this can also eat? I didn't want to say, "This is a delicacy! It's incredible that there are people who don't think it's food!
I'm from Shaanxi, now in the provincial capital of Xi'an, a lot of tourists who have traveled to Xi'an surely know, Xi'an food variety, but most of them are noodle-based, walking in the street, you can see a lot of noodle store or steamed bun store, cold skin store, etc. The local people eat two meals a day or more, and the local people have to eat a lot of food. It is not unusual for locals to eat two or more meals of noodles a day, which is directly related to the Guanzhong Plain, where wheat is abundant. Shaanxi cuisine belongs to one of the stronger regional areas, Shaanxi cuisine, although not ranked in the eight major cuisine, but it is loved by the Shaanxi people. So what we like to eat, but outsiders do not like to eat food, I will introduce you to a few.
Oil splashed noodles
Shaanxi noodles many, oil splashed noodles is one of the more famous of the many noodles, the practice is the first handmade noodles cooked, and then put into the fish into a bowl, put on the seasoning salt, pepper, green onions, and so on, and then will be burned in advance of the oil splashed directly onto the surface. The noodles made in this way are called oil splashed noodles and are a favorite of Shaanxi people. But many outsiders feel greasy, a little slower to eat paste together, school time, please foreign students to eat oil splashed noodles, only to begin to eat up absolutely very fragrant, is to eat eat eat not go on.
Stirring dough
Stirring dough is the favorite of Shaanxi people, very famous in Guanzhong region, this cuisine for young and old alike, eat up like tofu, soft, is made of cornmeal and soybean flour, do a good job of stirring the dough into the bowl after the water must be coupled with the local paste, and would like to eat chili pepper and then drizzle a little chili pepper, the taste tastes up and tasty, and stirring the dough is also close to the fresh Xi'an's famous water fish fish, fish, fish, fish. Many outsiders are not accustomed to eating water, so I think this food is not good.
Marinated cold noodles
Marinated cold noodles is one of the dark cuisine in Xi'an, very famous in Xi'an, many people evaluate this cuisine when they have to take him and stinky tofu or folded ear root compared to a bowl of delicious marinated cold noodles to start from the bottom of the bun block, and then into the cold noodles, pouring marinade, put the vinegar, sesame paste, garlic sauce, chili, etc., and then put on the skin eggs. The noodles should be eaten along the side of the bowl. Eat along the side of the bowl to eat, but it is the heavier flavor, resulting in many people do not like.
Hu spicy soup
This last food is simply a foreigner's "nightmare", Hu spicy soup is Xi'an people's first choice for breakfast, many people like to drink a bowl in the morning, this food inside the pepper and chili powder, it looks more viscous, eat on the spicy, but for the taste of the lighter people. I'm not a big fan of it myself, let alone people from out of town.
Well, I'm going to introduce you to the four kinds of food that locals like to eat, but outsiders are not used to eating.