Sheep-headed horses cut meat as thin as paper.

Sheep-headed horses began in the light years of the Qing dynasty, and have a history of 150 years. White water sheep's head can't put any ingredients in the process of cooking sheep's head. It is pure water. The boiled sheep's head has only the aroma of mutton, and there is no other smell. Then remove the unwanted parts while they are hot, slice them after cooling, and they must be thin enough to be transparent, and sprinkle with carefully prepared fragrant salt to eat. "Sheep's head horse" is very particular about salt and pepper. After frying big salt, cloves, pepper and other ingredients, it is finely ground and put into a horn, so that things in the horn are not easy to get wet and smell.

Belly-popping feng can chew it heartily

The most common beef louver is black and white, extremely crisp, and has no residue after chewing; The tripe is white, watery, tender and slightly crisp; Mushroom head set six or seven sheep to get a plate, the most delicious and smooth, with a little sweet aftertaste; The food letter is the esophagus of a sheep, which is not chewy at all. What is important is to chew it happily. You can still hear the sound of "creaking" every two tables, and finally swallow it whole.

The seasoning of "explosive belly feng" is just sesame sauce, soy sauce, vinegar, coriander powder, a little chopped green onion and a few spices, and monosodium glutamate is never added. It is simple and delicious, and it can get rid of bad smell. It is said that the trick lies in the proportion of seasoning.

Milk Wei's "combined bowl of cheese" exudes wine fragrance.

Cheese was originally a court snack. In Guangxu 14, Wei Hongchen, the first generation descendant of Dairy Wei, had a friend who worked in the imperial kitchen to teach him this craft.

To make cheese, we must use fresh milk as the main material, order it with a homemade rice wine, let it solidify, then bake it in the oven for about an hour, and finally cool it in the refrigerator. Dairy Wei's unique skill is to make "a bowl of cheese", and the cheese made does not spill when the container is turned upside down. The cheese of "Dairy Wei" is very mellow with milk fragrance mixed with faint wine fragrance. > > > detailed

Lijiang snacks

Water dragonfly is a dragonfly larva fished from the water. It is about the size of an adult dragonfly, but it has no wings. After frying in oil, the body is yellowish. Looking at the water dragonflies displayed in rows on the plate, I really can't eat chopsticks without a little courage. Miss Xiao, who went with her, didn't dare to move chopsticks. After repeated persuasion, she was caught in the smallest entrance. Delicious! Crisp and fragrant, foaming at the mouth, no foreign body feeling. One table was full of people chewing, and two large plates of water dragonflies were swept away.

Rice enema is a bit like sausage. Mix the nine-ripe glutinous rice with pig plasma, salt, fennel seeds, pepper and other ingredients, then pour them into the cleaned pig intestines and steam them in a pot. This is a traditional family dish of Naxi people. If you like oily and refreshing, steam it, and if you are afraid of high calories, fry it in oil, which is crispy and delicious with little oil. Rice enema can't look at the appearance, and a string of oily and thick, dark, can't appetite. But this thing nourishes blood and qi, and Naxi people eat it as a tonic.

Chicken bean powder is also a must. Although the chicken bean powder is ugly, it tastes delicate, and it has excellent performance in eating and drinking. Chicken bean powder originated from a plant native to Lijiang, and its yield is not high, so it is only circulated in Lijiang area. Cold food can be mixed with sour vinegar, soy sauce, chopped green onion, garlic, sesame oil, etc., to relieve summer heat and stimulate appetite; Hot food can be fried with sesame oil on both sides in a pan, with seasoning and some leeks and parsley, which has a unique taste.

A northeast article

◆ Changchun: Disanxian

China's folks have always had the habit of tasting three delicacies of land, trees and water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuan wheat and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish.

◆ Dalian: salted fish cake

Salted fish cakes flowed from the local countryside into the city, and now all small restaurants and big restaurants can eat them. Fish is a sea fish in autumn. There are great fish and yellow flowers, which are palm-long. They are salted with ginger and onion, and fried in oil until brown. The cake is made of aged corn flour mixed with bean flour and white flour. Boil the cauldron with water and stick the cake around it.

B north China articles

Chengde: Braised pork with a Chinese character is a palace dish, and now it has become a famous birthday dish. The method is to take small pieces of braised pork, circle the pieces one by one from the outside to the inside in a square shape, put them in a steaming bowl, add broth and seasoning, steam them in a cage for 2 hours, take out the braised plate, pour the broth on them, and thicken the fat head.

◆ Qinhuangdao: Steamed seafood

When you go to Qinhuangdao, you naturally have to eat a lot of seafood. Locals like steamed seafood, whether it's crabs, shrimps or clams. Put water on it and steam it. When you eat it, dip it in ginger vinegar juice. That's fresh!

C east China article

◆ Suzhou: grilled crucian carp with onion

Suzhou people love to eat fish, and the dish of grilled crucian carp with onion highlights the delicacy of crucian carp. On the back of crucian carp dripping with red sauce soup, there are half an inch of crispy onion segments. Although I don't understand why this is "roasted with scallions", it is always the first place where people eat.

◆ Zhouzhuang: Wan Santi

Wansanti, Wansanrou, stir-fried lotus root, pickled amaranth and Wansanye duck have become the representatives of Zhouzhuang cuisine. Especially "Wansanhoof" is the most, and its eating method is even more special. Among the two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and the hoof shape does not move. Taking the bone as a knife, the hoof was cut open smoothly, so that people could share it.

◆ Wuxi: Meat and bones

No one eats Wuxi beggar chicken now, and meat and bones are very popular. People in Wuxi like to eat sour and sweet things. The taste of meat and bones will make people think of sweet and sour pork ribs, but the meat on the bones is looser, thicker, more sweet and sour, and even the bones are crisp enough to bite.

◆ Hangzhou: Old Duck Pot

When you go to Hangzhou, friends in Hangzhou will be very happy to introduce Zhang Shengji old duck pot to you. It is said that Zhang Shengji sells more than 600 ducks a day. When waiting for a seat, the waiter will come to remind you that there is no old duck pot today.

D southwest article

Chongqing: Spicy Crab

Sichuan spicy crab, which combines hot pot and seafood, Sichuan cuisine and Cantonese cuisine, was created by Chengdu people and has become a favorite of Chongqing people. Fragrant but not stuffy, spicy but not dry, fresh and delicious. After eating the crab, add the remaining ingredients to the soup, eat the crab meat before making fun of it, and then have a hot pot addiction after the crab addiction.

◆ Chengdu: Cuttlefish with Pickled Pepper

This dish depends entirely on pickled sea pepper (bullet pepper) in Sichuan. If you want to choose sea pepper with bright red color, big body and thick meat, you need to soak it just right. The dishes are red and white, which is pleasing to the eye! The taste of pickled peppers is all in cuttlefish larvae, with a little sweet taste. Lijiang: Yak hot pot to Lijiang often makes people ignore its delicious food-because there are too many sights. In fact, yak hotpot alone is enough to make you completely fall in love with Lijiang. Yak lives in the pollution-free plateau, is herbivorous and tender, and is the favorite of collectors. Besides yak hotpot, Han people have no other way to taste the delicious yak meat.

◆ Changsha rice cake

It originated from glutinous rice, also known as "glutinous rice cake". During the Ming and Qing Dynasties, the traditional craft of making Ciba was improved in the food workshop of Nanhuo in Changsha town. The glutinous rice was ground into fine powder, added with white sugar, kneaded into rice balls with water, and then kneaded into long strips, squares and round blocks, and pressed with various auxiliary materials to make rice cakes. During the period of the Republic of China, there were nearly 40 workshops to make rice cakes during the Spring Festival, including more than 10 varieties of sweet-scented osmanthus, lotus seed paste, lard, rose and jujube paste. Among them, Xinghua village food workshop is the most famous. Now new varieties such as ham, sausage, preserved fruit and seafood have been added. The cake is jade white in color, soft, smooth, delicate and oily, soft and fragrant, sweet and mellow, and can be fried, roasted or boiled in soup. It is popular in Xian Yi, young and old. It has become a custom to eat it during the Spring Festival.

◆ Deyuan steamed bun

Old Changsha knows such a folk song: "Yang Yuxing's noodles, Xu Changxing's ducks, and Deyuan's buns are really delicious." Deyuan, a century-old shop, is located in the prosperous area of Changsha. Every morning, people who buy steamed buns line up in long queues and bend in front of the shop, which can be regarded as a street scene in Changsha.

Deyuan steamed buns are carefully selected. The sugar pit is made of white sugar, rock sugar, rose sugar or osmanthus sugar, which is sweet and refreshing; For meat stuffing, choose pork or good lean meat, and mix with seasonings such as mushrooms and frozen oil, which is oily but not greasy. The master in charge of the case in Deyuan has always been a skilled master, and the wrapped points are thin and large, white in color, soft in texture and elastic.

◆ Pepper and salt dumplings

"Hands rub the jade for a few times, and the blue oil is fried to be light yellow and deep; Sleeping at night has no light dreams, and the beauty is wrapped in gold. " This is the poem "Cold Tools" written by Liu Yuxi, a poet in the Tang Dynasty. "Cold tools" are prickly heat. According to textual research, it has been more than 2,000 years since Changsha made Xunzi, which is recorded in Songs of the South. The elaborately-made prickly heat, with uniform silk thickness, crisp texture, sweet and salty taste and novel and unique shape, is not only a snack, but also a dish. Its main raw materials are flour, salt and white pepper, which are fried.

◆ Sister dumplings

In the early 1920s, in the bazaar of Changsha Fire Palace, young and beautiful sisters of the Chiang family set up a stall to sell dumplings. The dumplings they made were both delicious and delicious, and they were praised by people. Sister dumplings are named after this. Sister dumplings are made of rice, which can be divided into two types: sugar stuffing and meat stuffing. Its color is china white, glittering and translucent, small and exquisite. Sugar dumplings are sweet but not greasy, while meat dumplings are fresh and tender. Its taste is glutinous and soft, and it has a unique flavor.

◆ Chrysanthemum Shaomai

Shaomai is one of the popular foods. The chrysanthemums in Changsha Fire Palace and Yuloudong are deeply loved by Changsha people. Chrysanthemum burning and selling foreskin is bright, salty and fragrant, and the top opening is decorated with egg yolk into chrysanthemum petals, which is more elegant. Glutinous rice is soft and not ripe, and the grains can be counted.

◆ Yang Yuxing noodles

After five generations of Yang Yuxing noodle restaurant, the signboard with gold lettering on a black background never fails, and people who eat noodles every day flow from morning till night. Yang Yuxing noodles are reasonable in material selection, exquisite in production and rich in seasonings. Self-processed alkaline noodles are tough and soft, and taste good; Pay attention to wide soup, clear water and get out of here when cooking noodles; The soup is stewed with pig tube bone and old hen; There are dozens of noodle codes, from popular shredded pork, hot and sour to high-grade crab roe and yaozhu, which are readily available.

10 Beautiful Legends of Chengdu Snacks

Spicy Doufu?

Chen Mapo Tofu is a well-known shop named "China Time-honored Brand" by the state. It was founded at the beginning of Tongzhi in Qing Dynasty (1862) and opened in Wanfuqiao in the northern suburb of Chengdu. Formerly known as Chen Xingsheng Restaurant, the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot, and full of Sichuan flavor. Chen's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face, so they call it "Chen Mapo's tofu", which makes it a beautiful talk to leave without a path. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

giblets soup

70 years ago, there was a butcher in wang xing at ciqikou ancient town Water Terminal in Shapingba who treated the leftovers of meat every day at a low price. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang.

Pork Lungsin Chili Sauce

A well-known flavor dish in Chengdu. According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who, together with his wife, was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated them, walking around the streets and selling them with baskets. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them "husband and wife lung slices". After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of "Couple Lung Tablets" has been used ever since.

Er Jie tu ding

The second sister rabbit diced meat is very famous in Chengdu. Its most famous is that the rabbit diced meat has more bones, no rabbit head is added, and the seasoning is added with the special recipe of the second sister, which is delicious and delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices and spiced tendons.

Guo Kui has diverse tastes.

The Guokui operated by the traditional Guokui head office in Laohuangcheng has diverse tastes and unique flavor. Chicken slice Guokui, beef Guokui, steamed meat Guokui, lung slice Guokui and vegetarian dish Guokui are all its special varieties. In addition, the oxtail soup of the traditional Guokui head office in Laohuangcheng is also very special. Although Laohuangcheng deals in traditional snacks, its transparent dining table and white wallpaper are refreshing and quite fashionable.

Dan Dan Noodles

Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack. The most famous one in Dandan Noodles is Dandan Noodles, which is Chen Baobao. It was founded in 184 1 year by a vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.