China snacks are a manifestation of folk wisdom and an indispensable part of China cuisine. Each region has its own unique snacks, which are called local specialty snacks.

Local specialty snacks are already a kind of local food culture, which is not just a simple level of filling the stomach between meals.

Local materials for specialty snacks can usually highlight the local material and social life. China is so big, and the ingredients of each snack are also very different. Every snack in a local culture is a kind of strong nostalgia

1. Braised and roasted

Beijing traditional snacks. Braised and roasted pork intestines and pig lungs are cooked together, supplemented by fried tofu slices, blood tofu, marinated sauce, garlic juice, soy bean curd juice, coriander and other accessories, so that the fire is thorough but not sticky, and the meat is rotten but not bad, which is quite popular among Beijingers.

2. Spring rolls

are also called spring plates and pancakes. It is a traditional food in China folk festivals. In addition to serving their own families, folks are often used to entertain guests. The traditional folk customs of making and eating spring cakes in spring have a long history. Nowadays, there are many proverbs about spring rolls, such as "One roll doesn't make spring", "Spring rolls in Longshengtang are not people inside and outside" and so on. The meaning of spring here is a good omen for spring.

3. rice rolls

rice rolls is named rice rolls because of its sausage-like structure, which is all-encompassing in a thin layer of vermicelli.

The soft waxy fragrance of vermicelli, the rich mixed stuffing and the cold sauce are the highest meanings of rice rolls at the moment of melting in the mouth.

In Guangdong, rice rolls is divided into two schools: Cantonese and Chaoshan.

Cantonese rice rolls is often served as breakfast, and the most common fillings are barbecued pork, beef, fish fillets, fresh shrimp and chives, etc. The sauce should be made of soy sauce cooked until the bean smell is gone, and mixed with oil and seasoning. No matter in a steaming shop, order a rice rolls porridge, and make a good meal with the old fritters; Or in the teahouse restaurant, which is full of people in the early morning, sighing with thick chrysanthemums, ordering some rice rolls and snacks, and eating slowly to the satisfaction.

Chaoshan rice rolls is another deductive style, which can be seen from the opening time of Chaoshan rice rolls Store: it is open all day, even many of them will stay up until late at night, and I often regard it as a midnight snack to sober up. Moreover, Chaoshan rice rolls is subdivided according to different regions: Chaozhou rice rolls with peanut butter as sauce, Shantou rice rolls with outstanding original rice flavor, and Puning rice rolls with stir-fried preserved vegetables, cooked noodles, rice noodles and rice noodles as fillings.

When studying abroad, I miss eating nothing more than rice rolls. I miss the warmth of the grounding gas and the infinite possibilities in the stuffing. For Cantonese, rice rolls is a kind of cheap happiness that everyone can enjoy, and it is also a kind of dependence and infatuation that can't be quit and goes deep into the bone marrow.

4. Dachang Pig Blood Soup

It is a common snack in Taiwan night markets, because it nourishes blood and liver, strengthens the stomach and tastes smooth.

5. Huimian Noodles, Henan

One of the "Top Ten Noodles in China" is a traditional snack with meat, vegetarian food, soup and rice. Huimian Noodles is a kind of pasta similar to lasagna, which takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition.

The soup is cooked with the first-class tender mutton and sheep bones for more than five hours, and then boiled with strong fire. Seven or eight Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup. Accessories are kelp silk, bean curd silk, vermicelli, coriander, quail eggs, sea cucumber, squid, etc., and coriander, Chili oil, sugar and garlic are taken out when serving.

6. Pepper cake

Fresh and fragrant chopped green onion, finely chopped ham, adjusted to a salty and sweet taste, and then mixed with a certain amount of pepper and incense. In addition to the "dough" of a common fried bag, the crust should also be added with some "pastry" to make the pastry not too crisp and hard to bite. The baking method is to heat the stove with charcoal and make the iron plate red. After taking out the charcoal fire, stick the cake on the cylinder wall. After more than ten minutes, the aroma is fragrant and the pepper cake is ready to come out.

7. Xinjiang Baked Nang

is a traditional food in Xinjiang, which is baked with a unique sauce. The general practice of Nang is similar to that of Han baked sesame seed cake.

The general practice of Naan is similar to that of Han people baking sesame cakes. Add a little salt water and yeast to the flour, mix well, knead thoroughly, and bake slightly. Adding sheep oil is the oil naan; Baked with diced mutton, cumin powder, pepper, minced onion, etc. as ingredients, it is called meat nang; Sesame naan is made by mixing sesame seeds and grape juice ... There are many kinds of naan, about dozens of them.

8. Chinese steamed bun with meat

is the abbreviation of "meat in steamed bun" in ancient Chinese, and it is one of the traditional special foods in Shaanxi Province, China.

in Shaanxi, there are "meat-in-gravy buns" with Baiji steamed buns, meat-in-minced buns with vinegar in Xifu, Baoji, and Tongguan meat-in-gravy buns in Tongguan (unlike Baiji steamed buns, the buns are brown in appearance, with clear stripes, layered inside, puffy, crispy and tender skin, and the temperature is better when eating, and the old Tongguan meat-in-gravy buns are hot.

9. Regan Noodles

is a special snack in Wuhan, Hubei Province. It was originally a special food in Wuhan and is very popular in many places in Hubei. With the increasing population of Hubei people in other provinces and cities, Wuhan Regan Noodles can be seen in many places, and it is one of the pasta that many people like.

Regan Noodles, together with Huimian Noodles, Daoxiao Noodles, and Dandan Noodles, Sichuan, are called the four famous faces of China. Regan Noodles's noodles are slender, strong, yellow and oily, and delicious. Mixed with sesame oil, sesame paste, fresh spicy powder, spiced pickles and other ingredients, it is full of color and flavor.

11. Roasted squid

is a street barbecue in Chinese mainland and Taiwan Province. Cut the whole squid or both sides into shreds, usually small squid with the size of the palm of your hand, put them on a grill, add ingredients such as pepper, barbecue them, and wear the baked squid into a string, usually only one squid in a string. But the difference is that because soot is forbidden in some areas, squid is put on an iron plate and fried. Both taste the same.

Because it can eat while walking, it can achieve the purpose of tasting delicious food while shopping, so it is very popular with shoppers.

11. tripe.