We have a lot of this kind of food at the seaside, and I think the first one is fish and shrimp sauce.

The shrimp paste is probably made because of the process. Generally, it is not smelly, but salty. However, the sauce made by local people with small mullet beans and the sauce made by small fish have a foul smell after opening the lid. We like to steam it in a pot, so we can dip it in the cake with lettuce and shallots.

I saw a stranger, smelling the fish sauce and vomiting, let alone eating it.

Another one, Gaba shrimp, we like to eat it raw. We can eat it with wine, onion, ginger and pepper, and we can feel the shrimp beating in our mouth at the entrance. Ordinary mainlanders can't accept it.

We like to eat oysters raw and dip them in horseradish, but foreigners generally dare not.

My hometown is in the northeast. Everyone knows that Northeast cuisine is affordable, salty and delicious, but there is a dish called Sauerkraut, White Meat and Blood Sausage, which is the most popular stew in the northeast every winter.

however, this dish is not popular after going out of Shanhaiguan to the south. You see, Shanhaiguan and the northeast are separated by a wall, which is so magical. I used to open a restaurant from the north to the south, and this pig-killing dish always accompanied me to the south, but the southerners said that it was not acceptable. From the color point of view, the southerners refused it directly, feeling that the pig-killing dish was very dirty, because the soup was dark when the blood sausage was cooked, and the smell of blood was heavy. Southerners usually ate the soup first, then the food, which was very embarrassing, difficult to accept and really could not adapt.

It is mainly a symbol of the characteristics of Northeast restaurants, such as pot-wrapped meat, sauce dish, sauce with big bones, dried tofu and pepper, boiled in one pot, dumplings and so on; You can't call a restaurant in the south a northeast hotel without these dishes. As long as the guests who enter the house order these dishes, they don't have to look at the fact that they are 1% from the northeast, let alone one side for water and soil.

Actually, killing pig dishes doesn't taste good for the first time, but it will be addictive if you eat them frequently. The secret of killing pig dishes is that the leftovers will be more delicious when you return to the pot, just like chowder dishes. Whether a dish is delicious or not is related to eating habits, so there is a huge gap between the north and the south in terms of eating, which is also irreconcilable. No matter who says that the northern food is delicious, there will be friends from the south who will object, which is the reason.

Pot dishes in my hometown are delicious, and outsiders think they are too fat.

Stinky dried fruit, also known as stinky tofu, is one of the traditional local delicacies in Hunan and Hubei. Because stinky tofu has a pungent smell, it is regarded as unpleasant and unpalatable food by foreigners, and even as unhealthy food.

In fact, tofu "smells bad" because the protein contained in tofu is decomposed by protease and the sulfur amino acid contained in it is fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent odor. After the decomposition of protein, amino acids are produced, and the amino acids have delicious taste, so they are "delicious". In the past, stinky tofu was generally regarded as "unhealthy" food, but now it has turned into a good thing. According to Taiwan Province's "Kangjian" magazine, stinky tofu is rich in plant lactic acid bacteria, which has a good effect of regulating intestine and strengthening stomach.

stinky tofu is made of high-quality soybeans. The production process is complicated, and soybeans go through ten processes, such as screening, hulling, soaking, pulping, filtering, boiling, pulping, forming, dicing and fermentation. Chenggong stinky tofu is soft and smooth, giving off a special fragrance. Ancestors praised the cloud: "the taste is more beautiful, and jade food should not be passed on." It not only has high nutritional value, but also has good medicinal value. According to ancient medical books, stinky tofu can replenish qi in cold, harmonize spleen and stomach, relieve swelling and pain, clear away heat and disperse blood, and turbid qi in large intestine. Regular eaters can enhance physical fitness and build up skin.

The most famous stinky tofu is the stinky tofu in Changsha, Hunan. The stinky tofu, which originated from the original flavor of Changsha, is refined by adopting a unique technological process and the secret recipe handed down from the ancestors. It is a classic product of Changsha stinky tofu with excellent color, fragrance and taste, crisp outside and tender inside, delicious fragrance, strange and attractive, smelly and fragrant, fine workmanship and excellent taste.

in order to eat stinky tofu, it is best to cook at home. Here's how to make stinky tofu:

1. Prepare the ingredients.

2. Wash the dried fruit and soak it in salt water. (A little longer will taste better)

3. Put a proper amount of oil in the pot and put it in qianzi.

4. Slice qianzi gently with a knife. (It's not a scratch)

5. Turn over and stagger the other side. (delicious)

6. Fry on low heat and sprinkle with cumin powder.

7. Sprinkle appropriate amount of Chili powder. (Taste it and see if you need to add salt)

8. Turn over and sprinkle with cumin powder and Chili powder. Deep-fried with a small fire.

9. Sprinkle a little chopped green onion before cooking.

please let the fans eat first!

My first reaction when I saw this topic was: Gaba cuisine.

why? Because my friends from the south came to Tianjin to play before, as well as my classmates and my schoolmates when I was in college, most of them didn't like to eat Gaba food. They thought Gaba food tasted strange and felt sticky.

But I really love eating Gaba food. I often eat Gaba food in the morning, and a bowl of Gaba food is just a big cake of fruit. After eating, I'll come back to a bowl of rice paste, not to mention how comfortable it is.

People in Tianjin call Guoba cuisine Gaba cuisine, and halogen is vegetarian halogen. Gaba of Gaba cuisine is mung bean supplemented with rice or millet, which is ground into slurry and spread into cakes. Cut into willow leaves. Some people say that the Gaba of Gaba cuisine is pure mung bean noodles, but this is actually wrong, because if it is mung bean noodles, then the Gaba will be scattered in the brine and can't be eaten.

when selling, the master grabs a handful of gabardine, soaks it in bittern, stirs it, puts it into a bowl, and sprinkles it with sesame sauce, bean curd sauce, coriander, chili pepper oil (usually the master will ask whether to add chili pepper), and some shops will add some dried incense. A bowl of Gaba food, delicious and beautiful, colorful, fragrant, my heart is resistant!

what are some delicious foods that are considered delicious in your hometown, but not very delicious to outsiders?

Hello, I am Ming Ze Cuisine, and I will answer this question.

We all say that when in Rome, do as the Romans do, but it's only a temporary adaptation. It's still very difficult to really integrate into the local environment, just like the local food we like to eat, but in the eyes of foreigners, it doesn't feel attractive at all. It's not that the food is tasteless, but it doesn't suit other people's tastes. They all say, "A son doesn't think his mother is ugly, and a dog doesn't think his family is poor." By the same token, local food is only suitable for local people's tastes, even if the workmanship is fine and the taste is unique, it will not be liked by others.

according to today's question, I will tell you a few kinds of delicious foods that are very popular in our local area, but foreigners don't like them.

1. Sheep blood sausage

When visiting Hulunbeier, Mongolian food and mutton are one of the must-eat delicacies. When tasting Mongolian food, sheep blood sausage is an indispensable main dish in Mongolian food. In our local area, sheep blood sausage is made from sheep blood slaughtered on the same day, and coriander, minced garlic, chopped green onion, Jiang Mo, spiced powder, refined salt, and mutton cavity are added. After cooking, it tastes a little fishy, but it tastes very soft and tender. It may be that foreigners often eat pig's blood sausage at ordinary times, so they don't like sheep's blood sausage with a little fishy taste. No matter how warmly we persuade it, it won't work. There is only one ending, and they don't eat it at all.

2. Local carp

Our local Hulun Lake is rich in all kinds of freshwater fish, including white fish, carp, crucian carp, catfish, pike, etc. These freshwater fish, which are regarded as treasures in the eyes of local people, cannot be liked by outsiders, especially carp.

I am a catering business myself. Every summer comes, there are a lot of tourists in the store, because my store deals in all kinds of beef, mutton and fish dishes. Whenever I recommend the local Hulun Lake carp to my guests, most of them will be rejected. They give the reason that the carp is not delicious, it smells too earthy and has many thorns. When I hear this reason, I am also very surprised. When we think about it, The taste is delicious, the meat is tender, and the fishbones are particularly few. Later, I also asked the customers carefully, and I knew the real reason. It turned out that their local carp had a strong earthy smell and tasted bad when eaten too much, so I thought that our local carp was equally unpalatable. When I heard this, I also explained it to foreign tourists, explaining many advantages of our local carp, but many tourists still didn't like it very much.

3. Grassland Beef

Our local beef, which is very famous, is not popular in the eyes of many foreigners. They will also taste beef, but the response is not very good. The reason is that our local beef is strong, not easy to stew and difficult to swallow. Because our local cows are free-range, each cow has to walk dozens of kilometers a day after being fed grass, so their muscle tissue is very muscular, with less fat and more lean meat, and the beef wants to be stewed to a soft and rotten degree. If it is stewed normally with a fire, it will take at least two hours, and it will take about 4 minutes to stew it with a pressure cooker.

Cattle from other places basically eat feed and are raised artificially, so their meat quality lacks gluten and is easy to stew. Perhaps they are used to eating this kind of beef with weak gluten. Many foreigners come to the grassland and say that the cows in the grassland are not cooked by old cows.

Although this is a beautiful misunderstanding, it just shows that foreigners may not accept the food that local people are used to. It is not that our ingredients are not good, or that foreigners have picky tastes. It can only be said that it is not so easy to get used to a lifestyle and let it change easily. There is nothing wrong with local food, and there is nothing wrong with foreigners who taste it. All the mistakes are caused by our eating habits.

final conclusion: the answer to this question has come to an end. From this question, we can see that everyone's eating habits are developed by living environment and time. Many foods recognized by local people are not very delicious in the eyes of foreigners, but we can taste all the delicious foods in the world. If we don't like them, it doesn't mean that we don't taste them. Although we don't quite recognize the local specialties, we can also try them. I am Ming Ze Cuisine. Thank you for reading this article. If there are any shortcomings, please leave a message below to interact. Thank you!

if you want to choose hometown food that locals like to eat, but foreigners think it's not very delicious, I think the food in Enping, Jiangmen, my hometown is one of them.

Enping's special vegetable is considered as a kind of wild vegetable unique to Enping area, and only Enping area can grow it alive.

as the name implies, the vegetable with a basket means "basket", which means it has a thorn. This wild vegetable is covered with thorns, which are distributed between branches and leaves.

Although it is the freshest and tender in the Qingming period, even the spikes will rot when chewed, you should still be very careful when eating, and take "handle with care" as the top priority.

The leek is not only full of thorns, which makes people unhappy, but also tastes bitter. Unlike bitter gourd, this kind of bitterness is a simple bitterness. If foreigners try it for the first time, they will find it bitter, which is really hard to swallow and makes people dislike it.

Although foreigners resist the taste of the vegetables, Enping people are very fond of them.

they think that the taste of the leek is not bitter, but sweet, and the aftertaste is fragrant, sweet and delicious.

Enping people have a variety of ways to eat water spinach. Saute garlic, lobster sauce and fat, make soup with pork liver, lean meat, preserved eggs and leeks, and also make soup with crucian carp.

Enping people think that the soup of crucian carp is the most delicious, and the delicate flavor of crucian carp will sublimate the bitterness of crucian carp, so it tastes only delicious but not bitter.

Enping people love bamboo shoots because it is recorded in Compendium of Materia Medica that bamboo shoots off all kinds of poisons. They believe that Zizai has the functions of clearing away heat and toxic materials, quenching thirst, relieving alcohol and tobacco, preventing colds and resisting fatigue.

Because of its many benefits, there are still dried leeks soaked in water to drink, which have been developed into "leek tea" and sold all over the world. The most amazing thing is that it is combined with Xinhui Chenpi and Enping sesame seed cake to make a sesame seed cake. This kind of cake, with the sweet and bitter taste of leek and the fragrance of dried tangerine peel, has a more special taste.

As a special product of Enping, friends who go to Enping can try all kinds of food of the vegetable to see if they can accept it. Perhaps, after getting used to it, you will also like this special taste of "taking pains as sweet".

I am a delicious food lover who loves to cook. Although Beijing is not my hometown, there are too many delicious foods here, and I have lived here for almost 2 years, and I have eaten a lot of all kinds of delicious foods. Let's briefly introduce a few.

bean juice

bean juice seems to be the most famous, and most people can't accept authentic Beijing cuisine. Because it is fermented from beans, I am not used to eating it, and I feel that it will have a sour and sour taste. The feeling of eating habits is really similar to that of drinks. It's really refreshing to have a bowl in summer. Fortunately, I'm still used to drinking this thing by then. People like to use bean juice with inby and some pickles. I don't need anything to drink bean juice, just drink it directly. Because I also like the sour taste.

luzhu

the predecessor of luzhu huoshao is said to be made in Suzhou, which is a delicacy in the palace. Later, it spread to the people and became the kind of thing that people check. The main raw materials are not so delicate, and they have all become pig water. Pig lungs, large intestine heads and pig livers, these raw materials are very cheap, but things that taste very inspected have become the delicacies of the common people. In fact, it's not that terrible to cook and burn in a pot. As long as you like to eat internal organs, it's generally not a problem to eat this thing. But if you don't like internal organs, eating this thing may be a bit difficult for people.

stinky tofu

I watched a program the other day. It is said that stinky tofu was brought to Beijing by Anhui people, because Wang Zhihe is from Anhui. Anhui is rich in a kind of hairy tofu, which gradually evolved into stinky tofu when it arrived in Beijing. The smell of stinky tofu is still very exciting. Many people can't get used to the taste. To be honest, this stinky tofu comment really smells like shit if it breaks something you don't know. But the old Beijingers have an interesting snack, that is, fried steamed bread slices dipped in stinky tofu. Fried steamed bread slices are fragrant and crisp, and the feeling of being soaked in stinky tofu is really strange, fun and delicious.

it makes sense for one person to be nourished by soil and water, and each place has its own unique food and snacks. These cuisines are not simple, but have not only historical origins, but also adapt to the tastes of local people. So many foreigners may not be used to it.

As a native of Guangdong province, I can only say that it is rat meat.

remember