Tianjin? Goubuli

Goubuli steamed stuffed bun is a traditional snack in China, Tianjin, which was founded in 1858 (Xianfeng period of Qing Dynasty). Tianjin three wonders? The first is one of the time-honored brands in China.

Goubuli steamed stuffed bun has fine selection of flour and stuffing, strict production technology and beautiful appearance, especially the steamed stuffed bun has symmetrical pleats, and each steamed stuffed bun has no less than 15 pleats. The steamed stuffed bun, fresh but not greasy, is delicious.

Goubuli steamed stuffed bun is mainly made of fresh meat, with six categories and 98 varieties, including three fresh buns, seafood buns, sauce meat buns and vegetarian steamed stuffed bun.

in November p>211, the State Council announced the third batch of national intangible cultural heritage list. Traditional hand-made skills of Goubuli steamed buns? The project is included in it.

Shaanxi? Mutton paomo

mutton paomo is short for mutton pao and paomo. Known as "sheep soup" in ancient times, it is delicious in the northwest, especially in Xi 'an, Shaanxi Province, where beef and mutton are the most famous in paomo. Su Shi, a famous poet in the Northern Song Dynasty, left a poem that "there is bear wax in the soup, and the Qin Dynasty cooks only sheep soup". It is well-cooked, the ingredients are heavy and mellow, the rotten meat soup is thick, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating. Because it warms the stomach and resists hunger, it is always loved by people of all ethnic groups in Xi 'an and northwest China, and foreign guests come to Shaanxi to try it first to satisfy their appetite. Beef and mutton paomo has become a famous food in Shaanxi? General representative? .

Shanxi? Daoxiao Noodles

Daoxiao Noodles is a traditional pasta with local characteristics in Datong City, Shanxi Province. Top Ten Noodles in China? One is popular in the north. Operation process: the flour is lumped, the dough is held in the left hand, and the curved knife is held in the right hand. The noodles are sliced into a boiling pot, cooked, fished out, and eaten with various flavors of SAO Zi and seasonings. Daoxiao Noodles, Datong, Shanxi is the most famous. Daoxiao Noodles is famous at home and abroad for its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers. It, together with Zhajiang Noodles in Beijing, Huimian Noodles in Henan, Regan Noodles in Hubei and Dandan Noodles in Sichuan, is known as the top five pasta dishes in China, and enjoys a high reputation as one of the most representative business cards of Shanxi cuisine.

Lanzhou, Gansu? Beef Lamian Noodles

Beef noodles are a traditional food in Lanzhou, which has? One clear, two white, three green, four red, wuhuang? Features, and color, fragrance and beauty, renowned throughout the country. However, it will be found all over the country? Lanzhou Authentic Beef Lamian Noodles? The signs are not authentic, but they are all filled with other vegetables (such as spinach). Therefore, it is difficult for consumers in most parts of China to eat real food? Lanzhou beef noodles? Lanzhou beef noodles can only be original in Lanzhou.

It is rumored that Lanzhou beef noodles originated in the Tang Dynasty, but it has been impossible to verify. At present, there are historical records of Chen Weijing, a student of imperial academy during Jiaqing period of Qing Dynasty, and the founder of Lanzhou Beef Noodles. Later generations such as Chen Hesheng, Ma Bao Zi, etc. One clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic) and wuhuang (noodle Huang Liang)? Unified the standard of Lanzhou beef noodles. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in improving and unifying the standards of Lanzhou beef noodles (one clear, two white, three red, four green, wuhuang), turning this street snack into a popular food, and later Ma Baozi changed from carrying a load to a store operation, which laid the foundation for Lanzhou beef noodles to go nationwide. The five major steps of its production, from material selection, dough mixing, noodles, and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the extensibility and elasticity of gluten protein.

Ma Baozi, an old man of Hui nationality, was the first to carry the burden. In the long years of nearly a hundred years, he was famous in Jincheng for his bowl of noodles, and he was famous at home and abroad for his rotten meat, delicious soup and fine noodles. He penetrated all over the country, and Lamian Noodles, a Lanzhou beef, was the most famous.