My hometown is Baoding, Hebei, and the snack is donkey meat roasted on fire!

It’s really delicious. My mouth is watering. I want to eat it... Of course it’s stinky tofu. In my hometown of Cangzhou, there is a snack called sheep intestine soup. For those who have never eaten it, the first time I ate it, I ate it with my eyes closed (for fear of getting sick)

) The second time I ate it, I ate it with my eyes squinted (taste) The third time I ate it, I ate it with my eyes wide open (to satisfy my craving) Today, Cangzhou sheep intestine soup is uniquely famous. If you want to taste the authentic sheep intestine soup, you still have to come to Cangzhou, a martial arts town.

In this small town in the hometown, you can taste delicious sheep intestines that will make you linger.

There are countless Chinese delicacies, just like the names of the dishes mentioned in cross talk, they are endless. Although the delicacies vary from place to place due to local customs and customs, without exception, they are all exciting people's tastes.

Taste buds.

This delicacy is a delicacy from my husband’s hometown, raw pig blood. The first dish to kill pigs here is to eat this raw pig blood. People who are not locals would not dare to try it. I really don’t have the courage to eat it. Anyone who wants to try is welcome to come.

When you come to my house as a guest, I will cook it for you.

Beijing's snacks "Honey Ears" and "Tang Huo Shao" are delicious and fragrant. Thinking about them makes me drool.

My most unforgettable hometown snacks are of course hot dry noodles and various spicy braised foods. I am from Henan and I like to eat any snacks from my hometown. In the morning, I eat beef and spicy soup with fried dough sticks. It is so delicious. It is very delicious here at noon.

Fangcheng's famous braised noodles are available in nourishing and hot pot versions.

Sometimes rice is also eaten as a side dish.

In the evening, drink porridge or tofu soup, and eat vegetable box buns.

That’s so cool!

But today I want to talk about one of my favorite delicacies is braised noodles.

This kind of noodles is also called steamed noodles.

It must be eaten once a week, and the recipe is very simple. Generally, I like to make mutton and beans, but this is the family version, which everyone loves to eat.

Add some egg soup.

Everyone knows that Henan people have a custom of eating noodles. I remember when I was a kid, my family had a busy job every day when I was in school. They made simple soup noodles every day. My biggest wish was to have a simple bowl of steamed noodles made by my mother on Sunday.

Very fulfilling!

Now that I have grown up, I can make it myself, but I still miss my mother’s taste!

That is a childhood memory and a memory of love!

Want to eat hot and sour chicken, Chongqing hot pot, beef noodles, etc., what about you?

My hometown is Xi'an, an Internet celebrity city, but it is not only an Internet celebrity city, but also the ancient capital of thirteen dynasties. To me, it is full of prosperity and antiques. There are countless delicious places in Xi'an.

There are hundreds of kinds of pasta, and I can eat it for a month without getting the same one~ In fact, each one is like home to me, full of memories and feelings, but I still want to recommend my favorite to everyone!

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1. Paomo Paomo is a famous snack in Shaanxi Province with a long history.

The characteristics of steamed buns are heavy ingredients and strong flavor, rotten meat and thick soup, attractive aroma, endless aftertaste after eating, and the function of warming the stomach.

In addition to the most famous beef and mutton steamed buns, locals also eat gourd head steamed buns.

It turns out it’s not beef or mutton, but pig intestines.

Gourd head steamed bun is a traditional Han snack unique to Xi'an, Shaanxi.

It is famous at home and abroad for its mellow flavor, thick soup, tender tendons and meat, fat but not greasy.

The cooking process is exquisite and a variety of ingredients are used rationally.

The most important thing is the three steps of processing tripe, making soup and making steamed buns. Among them, the raw tripe needs to go through more than a dozen processes to meet the requirements of decontamination, fishy smell and greasiness, and make delicious gourd heads.

There are four ways to eat steamed buns in a broad sense: 1: Dry soaking, which requires the cooked steamed buns to have the soup completely penetrated into the steamed buns, and there will be no soup, steamed buns, or meat in the bowl after eating.

Dry steamed buns are also called stir-fried steamed buns.

2: Mouth soup, the steamed buns are cooked, and there is only a mouthful of soup left in the bowl after eating.

Three: The city is surrounded by water, the steamed buns are in the middle, and the soup is around. All the soup, juice, and steamed buns must be eaten up.

Four: Water basin, the focus of the water basin is the soup, just break the buns and soak them in the soup.

The first three ways to eat it are to break the half-cooked bun into pieces in advance and then cook it.

The fourth kind of water basin is another snack in the eyes of people in Shaanxi area and cannot strictly be regarded as steamed buns.

2. Roujiamo (one of the Sanqin set meals) Roujiamo is the abbreviation of "Roujiamo" in ancient Chinese and is one of the special foods of the Han nationality in Shaanxi Province, China.

In Shaanxi area, "cured meat buns" (pork) are the main dishes.

It was selected as the intangible cultural heritage of Shaanxi Province on January 8, 2016.

100 has also been recommended in A Bite of China, and it is a delicacy not to be missed when visiting Xi'an.

Roujiamo shops are really popping up everywhere in Xi'an, and each one says that they are the most authentic, especially in Muslim Street.

After listening to the locals, I learned that the authentic Shaanxi Roujiamo is stuffed with pork, which is fat but not greasy, while the Roujiamo sold all over the street are stuffed with beef and mutton. A big one is filling but not delicious.

How to eat: The authentic way to eat Roujiamo is to hold the bun horizontally and bite from both sides.

Holding the steamed bun horizontally allows the meat juice to be fully immersed in the steamed bun without flowing out.