I am from the south. My hometown is Yibin, Sichuan. The city has beautiful scenery and is known as the wine capital. Because it produces Wuliangye and is the largest city on the Yangtze River, the water source is very clean and not polluted. Yibin has a lot of delicious food. Next

Let me tell you about the delicious food in our hometown.

1. Yibin Burning Noodles, I believe many people have heard of them. It is one of the top ten specialty noodles among noodles. Burning noodles belong to the category of mixed noodles. Because there is no soup, it is mixed with homemade chili oil.

Chopped bean sprouts, chopped peanuts, chopped chives, etc. The selection of noodles must also be particular. You cannot use dried noodles or roll the noodles by hand. You can only use a kind of water leaf noodles called by our locals. The name of burning noodles is

It is famous for being able to light the noodles with a lighter after making them.

2. Lizhuang white meat. Lizhuang white meat originated in Lizhuang Town. The locals use the second cut of pork hind legs, commonly known as the second cut of meat. Boil it in a pot with cold water for forty minutes over low heat. When it is cooked, let it cool.

Slicing the meat into thin slices with a large kitchen knife requires a lot of skill. It takes ten years or eight years to slice the meat well. It is as thin as a cicada and even from front to back. When you put it on the paper, you can see the words below.

The meat slices are dipped in the unique glutinous rice cake garlic sauce. The feeling is, tsk tsk, not to mention drooling.

3. Ye'er cake, Ye'er cake is a handmade snack. When I was a child in rural areas, I could only eat it during the Chinese New Year because there was no refrigerator at home and it couldn't be stored in it. Why it's called Ye'er cake is because of the padding used when making it.

The leaf at the bottom is named after it. This leaf will have a unique aroma that cannot be replaced by other leaves. Grind the glutinous rice into powder, knead it into a dough, stir-fry minced pork and bean sprouts into a paste and wrap it in the glutinous rice.

Put the dough in the same way as making steamed buns, put it on the leaves of Ye'erba and steam it for 40 minutes before eating.

4. Brown sugar glutinous rice cake, I believe many people have heard of and eaten this snack. It is very famous and can be eaten almost all over the country. In the past, when I had nothing to do at home, I would always make it and eat it, steaming the glutinous rice.

After steaming, put it in a pound. I wonder if anyone knows this pound. Use a wooden stick to beat it hard until all the glutinous rice is incorporated. The glutinous rice cake is ready. Fry the brown sugar with water until it becomes sticky. Roll the glutinous rice cake into a round ball.

, or strips, deep-fry them in a pan, take them out when the skin is crispy and dip them in the brown sugar sauce, and you can eat them. They must be eaten while they are hot, as they will not taste good when they are cold.