Guilin rice noodles

Guilin is not only the best in the world, but also famous for its rice noodles, which are round, thin, smooth, flexible and have a unique flavor. Its workmanship is exquisite. First, the fine rice is ground into pulp, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing. It can be eaten in a variety of ways. The production of brine is the most exquisite, and its technology is different from family to family. It is roughly made of pig, ox bone, Siraitia grosvenorii and various seasonings, and it has a strong flavor. Different materials and practices of brine have different flavors of rice noodles.

Regan Noodles

Regan Noodles is one of the most famous foods in Wuhan, an inseparable part of Wuhan people's life, and has become a representative of Wuhan food in their minds among the national snack representatives. Noodles have slender roots, strong muscles, yellow and oily color and delicious taste. Mixed with sesame oil, sesame sauce, shrimp, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is no longer just a snack for Wuhan people or friends who have stayed in Wuhan for a period of time, but a kind of feeling. If you don't eat it, the homesickness will be strong, and if you eat it, the aroma will be sprayed.

Shandong Pancake

Shandong Pancake originated from Mount Tai. Shandong Pancake is thin enough. It is made of whole grains, which is a common food-it can be eaten with relish when rolled with green onions or other vegetables. The raw materials of pancakes are finely ground from coarse grains, which are neither pure flour and rice nor pure coarse grains. They are rich in nutrition and easy for people to digest, because the raw materials for making pancakes all have skins and contain a lot of crude fiber, which is very helpful for digestion, and it is a good prescription for the worrying health status of urban residents.

Chongqing Hot and Sour Powder

Hot and Sour Powder was circulated among Sichuan people a long time ago. It was made of local hand-made sweet potato powder, which was named after its outstanding sour and spicy taste. Later, it was formally taken to the streets after continuous evolution and modulation, and became a special snack in the streets. The main raw material is Sichuan folk handmade sweet potato powder, supplemented by more than 21 kinds of superior seasonings such as pepper and vinegar. Without adding any essence or pigment, the taste of hot and sour powder is vividly interpreted, which makes people linger.

Hanzhong Hot Noodles

Hanzhong Hot Noodles is a famous specialty snack in Hanzhong, southern Shaanxi. Legend has it that it began in the Qin and Han Dynasties. Generally, rice is soaked and ground into rice slurry, steamed into thin skin in a cage, smeared with rapeseed oil while it is hot, cut into strips, and mixed with chili pepper oil, monosodium glutamate, refined salt, vinegar, soy sauce, garlic paste and other condiments according to personal taste. It can be eaten after mixing well (local hot food is called hot skin), or it can be placed in a ventilated place to cool down and then cold noodles (locally called cold noodles or cold noodles). Side dishes (bottom mats) mainly include bean sprouts, shredded potatoes, celery, spinach and other seasonal vegetables, which taste soft and spicy. You can also dry it and fry it when you don't need to eat it immediately. There are also stewed, fried and other ways to eat

Ningbo Tangyuan

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival.

Lanzhou beef Lamian Noodles

It is said that Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but it can't be verified. At present, there are historical records that Lanzhou beef Lamian Noodles evolved from the old noodle soup of small car beef. After hundreds of years of innovation and development, Lamian Noodles, a Lanzhou beef, has won the praise of diners at home and around the world because of its rotten meat, fresh soup and fine noodle quality, and has become a business card of Lanzhou. In 1999, Lamian Noodles, a Lanzhou beef, was identified by the state as one of the three pilot varieties of Chinese fast food, and was praised as "the first noodle in China".

Fried dough sticks

Fried dough sticks are one of the traditional popular foods in China. They are not only cheap, but also crispy and delicious, suitable for all ages. Fried dough sticks have a very long history. The fried dough sticks in ancient China were called "cold utensils". In a poem about cold utensils, Liu Yuxi, a poet in the Tang Dynasty, described the shape and making process of fried dough sticks in this way: "When you rub the jade with your hands, you will find it bright yellow and deep; It doesn't matter if you sleep in the spring at night, but the beauty of the plaque is wrapped around the arm. " How vividly the fried dough sticks are depicted in this poem! Fried dough sticks are the most common snacks in Beijing, and are usually eaten for breakfast.

Hu spicy soup in Xi 'an

Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks. Almost in Xi 'an, as long as people live, there will be sticky soup. Walking through the back streets and alleys in the morning, you can smell the smell of gravy everywhere, and hear the master selling sticky soup shouting in the distinctive Shaanxi dialect; Paste spicy soup, hot steamed buns, etc., and look at the lines of soup pulled up by wooden spoon. Boiling spicy soup is the unique skill of Hui people in Xi 'an. It seems that it has not been spread. Almost all the shops selling spicy soup will have halal brands, and often some Hui people's paomo restaurants will make guest appearances to sell spicy soup in the morning. @@@

glutinous rice balls

glutinous rice balls are traditional breakfasts of old Shanghainese, and these traditional breakfasts can be found in some stalls in Ningbo and Shanghai. The glutinous rice is rolled into a thin piece of bread, with mustard tuber on it and a fried dough stick, and rolled into a dumpling. In this way, the pure Shanghai glutinous rice dumpling is completed.