I love snacks in my hometown composition 1
My hometown is Guangyuan, Sichuan, where the scenery is beautiful and there are many places of interest. More importantly, it is the hometown of Empress Wu Zetian, the first female emperor in China. She also created a famous special snack in Guangyuan-Queen Steamed Cold Noodles.
Queen's steamed cold noodles are also called "cold noodles with husband and wife rice". According to legend, before entering the palace, Wu Meiniang often swam the river bend with his childhood sweetheart Chang Jianfeng. There was a noodle shop at the river bend ferry, and they always went to the store to eat a bowl of noodles every time. Therefore, I often talk about the production of noodles with shop owners. They think it would be great if I could eat a cold noodle in summer. So I experimented with the noodle shop master and finally developed a soft and delicious rice cold noodle with rice pulp, which is soft, tough and non-sticky. Mei Niang and Jianfeng were so happy that they hugged each other. When the noodle shop master saw this, he joked with the two little lovers: "Let's call this noodles cold noodles with husband and wife!" It happened that it was Mei Niang's birthday again, and the couple's cold noodles with rice were born.
This spread and became a local favorite food. Later, Wu Meiniang was chosen by Emperor Taizong as a talented person in the palace, and she had to go to Chang 'an, Kyoto, because of her disobedience. Until Wu Meiniang became a female emperor, she still remembered "cold noodles with rice for husband and wife". On her birthday, she ordered the chef to cook a bowl for her to eat, and this continued until her natural age. This steamed cold noodles is made of superior rice, which is chewy and refreshing, and can be eaten in a variety of ways. The most common way is: Put the cold noodles in the bowl, add seasonings such as soy sauce, balsamic vinegar, pepper, spicy oil, sesame oil, sugar, pepper noodles, garlic paste, etc. After stirring, it has five flavors: sour, sweet, hemp, spicy and fragrant, which is full of Sichuan flavor.
I like spicy food, glistening, soft cold noodles with some chopped green onion, like white ivory with some green jade; Pour a few more drops of red Chili oil, which is like putting a few rubies on it; Pour a few more drops of vinegar, like putting a few black pearls on it. Add salt, vinegar, garlic and water, and a bowl of steamed cold noodles with beautiful color and taste will appear in front of you! People's cheeks are red and spicy, but the more they eat, the more they want to eat.
If you want to visit Guangyuan, don't forget to eat a bowl of Queen's steamed cold noodles, which will definitely make your mouth water! I love snacks in my hometown. 2
Suzhou snacks have a long history, and the boat spots that started as early as the Tang Dynasty are the origin of Suzhou snacks. The so-called boat spot is a snack to eat while driving on the boat. At that time, dignitaries often went to Suzhou for business. At that time, the main means of transportation was the boat. The speed of the ship is slow, so it is natural to have meals on the way. So the ship was equipped with a special chef to make snacks for them. Because these snacks are made for dignitaries, they are not only delicious, full of Jiangnan flavor, such as fragrance, softness, waxy, smooth and fresh, but also beautifully shaped and full of creativity. Some are made of peony flowers, others are rabbits and ducks, and there are pavilions. Here's the most delicious snack ... Jiuniang Cake
The origin of "Jiuniang Cake" (Jiuniang Cake) in the Cold Food Festival. Suzhou people eat Jiuniang Cake, which is said to have started in the late Yuan Dynasty. At that time, there was a Zhang Shicheng in Suzhou. He took his mother to flee for life because of accidental injury. At that time, it was the Cold Food Festival, and there was nowhere to beg. He didn't eat for several days. His old mother fainted from hunger, and Zhang Shicheng broke down in tears when she saw that she was going to starve to death. An old man saw that Zhang Shicheng was very filial to his mother and son, so he made a cake for him with only a few distillers' grains at home, and Zhang Shicheng's mother was finally saved.
A few years later, Zhang Shicheng rebelled in the Soviet Union and became king. He remembered the rescuer at that time. In order not to forget this, Zhang Shicheng ordered the Cold Food Festival to eat bad wine cakes, named "Save Mother Cake". Later, Zhang Shicheng was captured alive by Zhu Yuanzhang and committed suicide on the way to Yingtianfu. At that time, no one dared to call the cake "Save Mother's Cake", but Suzhou people still had great affection for Zhang Shicheng and quietly changed the name of "Save Mother's Cake" to "Jiuniang Cake". Up to now, Suzhou people still have the custom of eating "wine-brewed cakes" in spring.
Jiuniang cake is a seasonal snack in spring. Its appearance is similar to that of a small moon cake. The dough is made of sake, because it can only be bought for one season because of the climate. Caizhizhai was sold around January in Tomb-Sweeping Day, with two flavors of rose and red bean paste. In addition to pure nature, instant brewing is also a major feature of fermented cakes, so it is quite difficult to make them in large quantities, and almost only in the form of front shop and back shop, while producing and selling, queuing is inevitable! I love snacks in my hometown composition 3
I love snacks in my hometown. My hometown is Liuzhou, where the most famous snack is snail powder. Walking in the streets and alleys of Liuzhou, Guangxi, you can always smell the unique flavor of snails. The sour and spicy taste that floats in the air and the sound of tinkling snails constitute a landscape on the streets of Liuzhou.
Of course, ingredients of snail powder are indispensable, such as sour bamboo shoots, yuba, fungus, peanuts and vegetables. However, a good bowl of snail powder must be sour bamboo shoots, not too sour, dried radish not too sweet, and yuba and peanuts should be fried just right. This is delicious snail powder.
Some people who come from other places to visit Liuzhou often complain when eating snail powder, "Why is there no snail meat in snail powder? "But in fact, the authentic snail powder in Liuzhou does not contain snail meat. Snail powder is called snail powder because its soup is made of snails. Outsiders may not be used to the spicy and fishy taste of snail powder soup, which is precisely the biggest feature of snail powder.
Liuzhou snacks include not only snail powder, but also local flavor snacks, such as duck head, snail, sweet and sour pig's feet, special tripe, special tripe, boiled chicken and so on, all of which are Liuzhou flavor snacks. Just thinking about it makes people hang three feet.
These snacks are all specialties of Liuzhou, which are really delicious. As the saying goes: "When foreigners come to Liuzhou, they don't come to Liuzhou without eating snail powder. So I came to my hometown-Liuzhou. Be sure to taste the local snacks, and the most important thing is to taste the authentic snail powder.
I love the snacks in my hometown, and I love the people in my hometown even more. I should try more and know the snacks in my hometown. Outsiders don't know what snacks they have in their hometown. What snacks can I introduce to them in Liuzhou? Introduce snacks from my hometown to foreigners, and let them know about my hometown. Only in this way can more tourists come to Liuzhou to play and taste snacks. I love snacks in my hometown composition 4
My hometown, Wuyi, is a "paradise" for foodies. Why do you say that? Because Wuyi has many unique snacks, such as: Xuanping wonton, Wuyi wheat cake, crisp cake with overflowing fragrance, a sweet and delicious tofu pill as white as snow ... But my favorite is Wuyi's unique snack-bamboo rice.
manufacturing method of bamboo tube rice: take the newly grown tender bamboo, cut it into sections along the bamboo joints, then punch a small hole at one end of the bamboo tube, mix the glutinous rice with auxiliary materials such as corn, green beans, minced meat, medlar, and other seasonings, then pour the glutinous rice into the chopped bamboo tube, and you can also add some special materials such as ham according to your own taste. After everything is ready, the bamboo tubes are lined up in turn and burned under coal. They are like rows of explosive charges, which are explosive. In order to prevent the glutinous rice in the bamboo tube from burning, turn the bamboo tube over every few minutes. According to the thickness of the bamboo tube, the turning time of the bamboo tube is also different. After about 4 to 5 minutes of firing, the bamboo tube looks black and yellow, and the bamboo tube rice is cooked. Split the bamboo tube in half, and a strong aroma comes at you with fresh bamboo fragrance, which is intoxicating.
after the bamboo rice was cooked, I took a bite of it and said, "Ah! It's delicious. This kind of food should only be found in the sky. How many times can people taste it? " I can't help admiring. Then, as fast as lightning, I wolfed down all the bamboo rice.
Friend, if you are free to come to Wuyi for a walk, the food here will surely make you feast your eyes and linger. I love snacks in my hometown composition 5
My hometown is Pujiang, which is known as the hometown of calligraphy and painting and the crystal capital. But I prefer Pujiang's famous snacks.
"Hey, where did this faint rice fragrance come from? Lead me. My stomach is growling. It turned out to be rice porridge! The boss scooped up a ladle of porridge and poured it into the bowl. The porridge entered the bowl like white silk. When you ate the porridge in one bite, it was thick but not paste. You can't help but give a thumbs up. In addition, there are many kinds of porridge, and I really want people to have a bowl of everything. Steamed buns are also very delicious. The steamed buns are small and exquisite, although they are small, but there is a hidden "murder" inside, which makes you eat them and call them "clothes". Dip the steamed buns in vinegar. Don't eat them in a hurry. Be careful to burn them. When it cools down, put them in your mouth, and it will turn up, down, left and right in your mouth, making your mouth feel oily but not greasy. When they had a pleasant journey, they disappeared in people's bodies halfway. Your sense of taste tells you that I want another cage! The spicy bean curd in the full moon building tastes really "four forks+one big = cool!" There is a little pepper on the tofu, and there is a layer of red oil floating on it. It smells like a sore throat, which makes people unable to control their appetite. This tofu is soft and crispy, so I have to admire it for its superb cooking skills. The foreigner at the next table ate and said with a thumbs up; "VERY GOOD！ Listen to the foreigner's praise, my heart is filled with joy. Looking at the crowds in and out of the restaurant, I seem to see the future prosperity of Pujiang ... I love snacks in my hometown. 6
My hometown Anyang has many unique snacks. Among them, I think the most distinctive one is vermicelli rice!
when you walk to the snack bar, as long as there is rice paste inside, you will immediately smell a strong sour taste of rice paste. After that, all kinds of fresh fragrance will get into your nostrils ...
Not bad! It is because the rice paste is sour and palatable that I became its "repeat customer". Whenever I taste the vermicelli in the snack bar I often go to, the proprietress always likes to say, "This vermicelli is sweet in acid and mellow, which can clear away heat and reduce fire!" Later, I learned a story about vermicelli rice: it was in the late Ming and early Qing dynasties, and there was a drought in Anyang, and the people had no water to eat. At that time, there was a small well next to the powder room in the ancient city of Daximen, which was shallow and only enough to maintain production. Due to the lack of water, the people took the powder slurry, the waste from the production of the powder house, home to eat. Because it was too sour, people added auxiliary materials (millet, salt, peanuts, Chinese cabbage, parsley, shredded carrots, etc.) to boil it, which became the current powder slurry rice.
Although the invention of rice paste was in the drought year when people were hungry, it was still a delicacy of Anyang people in the years when they had plenty of food and clothing, and it was a complex that people kept giving up.
I don't know if you've ever come to Anyang to taste rice paste. If you come to Anyang and haven't had rice paste, you haven't been here. The reason why I am so optimistic about it is really because it has the effect of strengthening the stomach and strengthening the body! Its unique taste has made many Anyang people in other places worry about it and dream about it. It is worthy of being one of the "four treasures of Anyang snacks".
In addition to vermicelli rice, the other "three treasures" of Anyang snacks are blood cake, skin dregs and flat rice noodles. Although they are all special snacks and have their own characteristics, I always feel that these three kinds are lacking something compared with vermicelli rice. I always feel that vermicelli rice is the pride of Anyang snacks!
As I write here, I am reminded of the miso rice I just drank a few days ago, its unique sour and sweet taste, and the story about it ... I wish I were in the snack bar now, with a bowl of attractive miso rice in front of me ...