Nanjing Confucius Temple snack group is located on the prosperous Qinhuai River. Here, the varieties of fried dried bean curd, spiced braised dried bean curd, spiced tea eggs, turtle eggs, crisp sesame cakes, steamed dumplings, thousand-layer oil cakes and various kinds of soup noodles with various toppings are cheap and good, especially the assorted snacks packed in cages are most popular with consumers.
Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable bags, sesame cakes with butter, sweet bean paste buns, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs and sugar porridge lotus root.
Suzhou xuanmiaoguan snacks
Suzhou Xuanmiaoguan snacks have a long history and rich snack culture. Xuanmiaoguan Snacks Group is located in Guanqian Street, downtown Suzhou, and it combines Suzhou snacks and snacks in one city. The famous snacks include spiced pork ribs from Wufangzhai, chicken and duck blood soup from Shengmeizhai, lotus root starch dumplings from Xiaotian, fried bean sugar porridge, etc. In addition, there are thousands of steamed buns, various Soviet-style noodles and vegetarian steamed buns from Guanzhenxing noodle restaurant, etc. In addition, there are varieties for people to eat after drinking and drinking: salted cauliflower, pickled coptis head, peeled oil-soaked fruit jade, oil-soaked soybean, sauce snail, oil-soaked stinky tofu, oil-soaked rice cake, baked sweet potato, oil-soaked triangle dumplings, etc., all of which are cheap and good snacks with strong Jiangnan flavor.
Represented by (1) plum blossom cake/begonia cake; (2) rice balls; (3) radish cake; (4) triangle package; (5) shrimp roe fish; (6) rose melon seeds; (7) Lu Changxing's Xianggu noodles; (8) Zhu Hongxing stuffy meat noodles; (9) Braised duck noodles in Songhelou; (10) Basket sugar porridge and eight-treasure porridge; (1 1) Dried bean curd with honey sauce; (12) pine nut dumpling candy; (13) Collection of mutton; (14) Huang Tianyuan cakes and salted lard cakes; (15) Zhenyuan fried, Dumb fried, Shantang Huang Tianyuan fried; (16) Yichangfu steamed stuffed bun and Nanyuan steamed stuffed bun; (17) Green Yang wonton and green Yang crab yellow steamed buns; (18) jujube paste sesame cake; (19) Jasmine tea and Biluochun tea; (20) osmanthus wine brewing; (2 1) Lujiaozhuang Sauce Meat (the only time-honored brand with "Lujiaozhuang" as its registered trademark in Kangxi period); (22) Yipin Xiang Lu Cai.
Suzhou snacks
Gusu snacks are famous for their sweet, soft and crisp taste. Fried steamed bread with crab shell yellow and tiger's paw twisted with sticks. Melaleuca cake, egg stone coat, pancake fried dough sticks tofu paddle. Scallion oil rolls and scallion oil cakes are affordable and appreciated.
Mushroom vegetable bag with bean paste, steamed bread with meat. Go to Liuyilou to buy tight yeast. Be careful when you dip it in the oil. Tea eggs, stir-fried cooked lotus root, large and small wonton and soup packets. High-legged steamed bread with gingerbread is cheap and full.
Sesame paste, sugar taro, oil and sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has a sandwich, and you can choose your own toppings. Pot dumpling dumplings are delicious, and sweet-scented osmanthus lotus root colored begonia cake.
Stinky tofu rice balls, turnip cake triangle packets. Honey cake, square cake, strip cake, lard rice cake and sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffed dumplings pumpkin Tuan. Brew the garden with sweet wine, and win the cake with plum blossom cake.
I sell sugar porridge, but I don't want to run away if I eat it. Red bean dumplings are nutritious, and meat dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance. Jujube mashed sesame cake is a specialty, and marinated bean curd is famous.
Shanghai chenghuangmiao snacks
Chenghuangmiao snacks are an important part of Shanghai snacks. Formed in the late Qing Dynasty and the early Republic of China, it is located in the commercial center of the old city of Shanghai. Its famous snacks include Nanxiang Xiaolong in Nanxiang Steamed Bread Shop, Baiguo wine-brewed dumplings, eight-treasure rice and sweet wine-brewed in the spring of the garden, heavy oil shortcake in Lakeside Dim Sum Shop, jujube paste shortcake and three-silk eyebrows shortcake in Lvlang Restaurant. In addition, there are many special snacks, such as: fried steamed bread, Nanxiang Steamed Bun, Sanxian Small Wonton, Seafood Wonton, Crab Shell Yellow, Gluten Louvre, Bad Snail and Braised Squid. What consumers like most is: soup dumplings, louvers and oil noodles, which are the "three main parts" that people like most.
Changsha huogong palace snacks
Changsha Huogong snack group was founded in 1747 and rebuilt in 194 1 year. It concentrates snacks from all over Hunan and has a strong local flavor. Its characteristic snacks include the stinky tofu of Jiang Erdie, the prickly heat of Zhang Guisheng, the fairy bowl rice of Li Ziquan, the pig blood of Hu Guiying and the braised hoof flower of Deng Chunxiang. At present, on the basis of inheriting the tradition, Huogong snacks develop new products and form a series.
The main varieties are glutinous rice dumplings, sesame toffee, Liuyang fennel cake, Liuyang douchi, Xiangbin spring rolls and so on.
Beijing flavor snacks
Beijing snacks are a Beijing feature that Beijingers talk about. Apart from the cultural buildings such as the Forbidden City and the Summer Palace, Beijing snacks are probably the most attractive. Some snacks in Beijing that have continued to this day have been circulated for nearly a thousand years. As the capital of Beijing, there have been rulers of different nationalities, so Beijing snacks have been integrated with the characteristics of Han, Hui and Manchu nationalities as well as the characteristics of court flavor. In the way of snack cooking, it is fried, fried, roasted and branded. Shu Yi summed up Beijing snacks in four words: "Snacks are righteous".
Beijing snacks can be referenced as follows: pea yellow, bean juice, inby, tripe tripe, snowballing usury, Aiwowo, fried liver, fried enema, white water sheep head, tea soup, duck head in a griddle ... In the past, snacks were basically handed down by the family, each with its own unique flavor, and the font size was also the naming method of food surnames, such as tripe tripe, sheep head horse and Nian. However, after the founding of the People's Republic of China, these individual craftsmen could not survive in the socialist environment, and basically died out through public-private partnerships or mergers. At present, the more orthodox snacks are Nanlaishun, Huguo Temple, Beihai Fangshan and niujie Muslim Snack Supermarket.
Bibliography of Beijing Snacks: Yan Dou Snack Chants and Old Capital Snacks Chants.
There are also: inby, honey twist, pea yellow, Aiwowo, fried liver and tripe, bean juice, snowballing usury and Sugar-Coated Berry.
Chengdu Shijing snacks
"maocai" is a special dish in Chengdu. If you think this is a dish, you are all wet. This is just a practice. The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, which is similar to a string of incense. Anything can be taken and served. There are good meat and vegetables, but it is said that maocai is too angry to eat often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.
In the farmer's market, in the neighborhood and in the street shops, we often see such a scene: a big soup pot is placed on the honeycomb briquette stove, and the soup inside is steaming, and several long bamboo baskets filled with vegetables and with big tips are immersed in the pot, and a strong fragrance floats away with the wind, attracting passers-by to stop. Some people lit baskets of vegetables on the vegetable shelf with their fingers, and the stall owner put the corresponding vegetables into the bamboo basket. When it was no longer enough, they put the bamboo basket in the boiling soup pot for soaking and cooking. In the meantime, they also lifted the bamboo basket from time to time and put it in the soup until the vegetables were "cooked", and then they lifted the bamboo basket and poured the vegetables and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.
Perhaps you are puzzled by the word "Mao". In fact, it means cooking raw and cooked raw materials in boiling soup (or soaking them in heat). For example, Sichuan's special foods such as pork intestines powder and roast duck are all cooked with meat and vegetable raw materials in boiling soup.
Maocai, a unique flavor snack in West Sichuan Plain, has won the favor of the masses with its unique taste and affordable price. Maocai is cheap, spicy and delicious, which can satisfy one's craving and serve meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready.
Handan history famous food
Imperial edict bone crisp fish originated from Zhao family in Handan, and was introduced into the palace by the people in Wei and Jin Dynasties. Zhao Kuangyin, a general of the Five Dynasties and Ten Countries in the Later Zhou Dynasty, occasionally tasted it when he traveled south and north. When he was sent to Jingniang thousands of miles away, Zhao crisp fish left him with the last good memory of Jingniang. In the early years of Northern Song Dynasty, after Zhao Kuangyin ascended the throne, he still maintained the "fish shape integrity" after stabbing the "bone crisp fish" of Zhao family.
Authentic imperial edict bone crisp fish is very particular about making, and "seasoning technology", "Cizhou kiln specialty casserole" and "ancestral secret core ingredients" are all indispensable. The three complement each other, and the fish made is not only "fresh" but "fragrant", not just "delicious" but "food tonic", and it has unique nutrition and can be eaten regularly. Because the descendants of the imperial edict bone crisp fish suffered a mutiny in the Republic of China, this historical famous food was forgotten by many people.
Kaifeng special snacks
Diyilou steamed bun
This is the first floor steamed stuffed bun in Kaifeng, which has been famous since ancient times. Its characteristic is thin skin and fresh stuffing, and it belongs to soup packets. The skin is not steamed on fermented noodles, just like dumpling skin, but it is smooth and the filling is fresh and delicate. With mature vinegar, the taste is more unique.
Ma Yuxing's "Bucket Chicken"
Bucket chicken is a special dish in Kaifeng, which is made of local high-quality hen and century-old soup. Golden color, fat but not greasy, fresh and crisp. "Ma Yuxing" is a famous traditional food store in Kaifeng, and its full name is "Muslim Ma Yuxing Chicken and Duck Shop". At first, Ma Yongling set up a shop in the southeast side of the Drum Tower in the third year of Tongzhi in Qing Dynasty (1864), and bucket chicken was one of its main varieties.
"Ma Yuxing" Bucket Chicken is round and perfect, with yellow color, oily and bright, fat but not greasy, salty and tender, slightly fragrant, and has become a must-have dish at Kaifeng reception. Roast chicken was called "fried chicken" in the Northern Song Dynasty. Tang, that is, the meaning of roasting. During the Northern Song Dynasty, there were many famous shops in Tokyo (Kaifeng) that operated fried chicken, competing with each other, and the production technology was extremely high.
Sam sun lotus crisp
Sanxian Lotus Crisp, like a budding lotus, is a famous traditional cake in Kaifeng, which is fragrant, crisp and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour according to the distribution ratio. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the dough is used to wrap the stuffing into high piles and round blanks. Finally, the stuffing is exposed three times with a knife, and the eggs are peeled and baked in the furnace. After refined processing, Sanxian Lotus Crisp is elegant and lifelike in color and vivid in image. Eating it makes people feel relaxed and happy, and it has a great feeling of swallowing fairy fruit.
Spiced rabbit meat
When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well marinated. Generally, rabbits over 1.5 kg are selected for production. First, cut the rabbit open, peel it to remove its internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, rinse it with boiling water, and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, anise, fennel, Amomum villosum, apple, cardamom, clove, crystal sugar, flour paste and white sugar in proportion, put them in the round hole, add the soup stock, cook them with strong fire for one hour, then cook them with slow fire for one hour, and then take them out after cooling. The finished product is fragrant, has no grassy smell, and is salty, crispy and long-lasting.
Kaifeng taosibao
Set of four treasures is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Set of Four Treasures" is absolutely a combination of the four flavors of chicken, duck, pigeon and quail, which are rich, fragrant, fresh and wild. Four whole birds are set in layers, all of which are complete without a bone. Every time a few dishes are served at a banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is displayed in front of the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a fragrant whole chicken comes into view; After the chicken was eaten, the delicious whole pigeon appeared again, and finally a quail with a complete body was revealed in the pigeon's stomach, which was filled with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. The set of four treasures belongs to the yamen school, with exquisite production, exquisite color, flavor and shape, labor-consuming and time-consuming, but the technology is not good enough, and the temperature is not good enough. The most complicated thing is to remove bones and concentrate on them, just like artistic carving. With the neck opening, the bones are removed one by one, and the original shape remains the same. In some places, although the skin is as thin as paper, it still needs to be filled with water. After deboning, the four birds are put on their bodies and legs to become a whole. Set of four treasures was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a "royal meal" for Empress Dowager Cixi. There are more than 300 kinds of famous dishes in the Chen family, and "Set of Four Treasures" is a pearl of them. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.
Carp Bei noodles
"Baked noodles with fish in Kaifeng" is one of the traditional delicacies in Kaifeng, enjoying a long-standing reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, in the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "the dragon looked up", and "the banquet guests ate Longxu Noodles, and the festival ceremony sent noodles". At that time, Longxu Noodles was produced. It's just boiled in water, and then it's baked. Therefore, it is called "baked noodles".
Carp Baked Noodles is a traditional dish in Kaifeng, which is made up of two famous dishes: "Fried Fish in Sweet and Sour" and "Baked Longxu Noodles". Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chef in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing this, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then chopsticks were used to cover the fish with "baked noodles", and "carp baked noodles" was passed down as a delicacy. It is characterized by bordeaux color, softness, tenderness and fragrance; Baked noodles are as thin as hair, fluffy and crisp.
Carp baked noodles are strictly selected and finely made. It is carp (weighing about one catty) produced from the Yellow River from Heigangkou in Kaifeng to Dongtou in Lankao. This kind of fish is pure, delicious and tender. After preliminary processing, the carp are corrugated on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.
Juhua hotpot
Chrysanthemum hot pot prevailed in the court of the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because the city flower in Kaifeng is chrysanthemum, the source of raw materials is unique. It is mainly fresh fish (there are differences between "four raw" and "eight raw"). Add chicken soup to the hot pot and bring it to a boil. Wash the petals of Chrysanthemum morifolium, tear them into shreds and sprinkle them into the soup. After the fragrance of chrysanthemum permeates into the soup, the raw meat slices and raw chicken slices are cooked in the pot and dipped in the juice, which is fragrant and unique, and is regarded as the top product in the hot pot family.
Dajingzao
Dajing jujube is a traditional famous product of Kaifeng pastry, which is well known. Dajing jujube was called "Polygonum multiflorum" in ancient times. It was made from high-quality glutinous rice, powdered sugar, maltose and vegetable oil through several processes, such as blank-making, frying, pulping and mixing powdered sugar. The finished product is cylindrical, golden yellow, covered with white sugar, full in appearance, moderately expanded, and the internal structure is silk mesh, without cavities and hard hearts. It is crispy and delicious, melts in the mouth and is rich in nutrition. It is a delicious cake suitable for all ages.
Hui mian; stewed noodles; braised noodles
There are many medicines with good sheep bone soup, medlar, adenophora root and so on!
Sesame wings and middle wings
When you go to Kaifeng, you should eat authentic Henan cuisine-it's a Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried in oil. The fried egg juice is as cool as cicada wings. It is rare to find such a beautiful and delicious dish in Henan cuisine.
Sweet potato paste
Anyone who has eaten the mashed sweet potatoes in Qixian County all praises the originality of Qixian people. The main raw material of famous mashed sweet potato is our common sweet potato, which is also called "sweet potato", "sweet potato" and "sweet potato" in some places. Its production method is very particular. First, you need to cook the sweet potato, peel off the skin, remove the inner silk, wrap it with clean white cloth, roll it into mud, then pour the white sugar into the pot to turn it into syrup, add sesame oil and sweet potato, and keep stirring to make it look like persimmon red mud. After serving, put diced hawthorn, rose slices, green and red silk and sweet-scented osmanthus sugar in layers. This dish is sweet in taste, refreshing and appetizing, bright in color and rich in nutrition.
Peanut Cake
Kaifeng is rich in peanuts, and the peanut cake made from peanuts has a unique local characteristics and a long-standing reputation. This product is mainly made of selected peanut kernels, supplemented by white sugar and caramel. It is made by boiling sugar, stirring sugar, padding peanut flour, cutting and shaping with a knife. The finished product is flaky, multi-layered, with fine network and strong porosity; The mouth of the food is crisp, sweet and delicious, and the mouth is self-absorbed, which is popular among the masses.
Taiwan Province jipin snacks
Bubble tea, Taiwan Province
Bubble tea takes black tea and green tea as the basic raw materials, and then adds various kinds of honey juice with different tastes and round condiment called "pearl". There are two different ways to eat it, which are not only very thirst-quenching but also very delicious. It is a very convenient and trendy drink. Pearl tea not only pays attention to the taste, but also pays attention to the difference in color sense, which can attract young consumers best. They all make good use of various colors of materials and mix them to produce different visual effects. In addition, another feature of bubble tea is that it sucks the pearls up through a big straw and eats them, giving people a feeling of "QQ" when biting down.
Taiwan Province oyster omelet
Its earliest name is "Fried Food Chasing", which is a traditional dim sum known to the older generation in Anping area of Tainan. It is a cake made by adding water to the sweet potato powder slurry to wrap the miscellaneous ingredients such as clams, pork and mushrooms.
Taiwan Province oyster omelet cooking tips: In addition to fresh oyster omelet, sweet potato powder is another important key to make oyster omelet delicious. There are many kinds of sweet potato powder, but only pure sweet potato powder can be used to make a rich paste. After adding water to thicken the pulp in a proper proportion, add leek, and the finished product will taste sticky and Q, and the pure sweet potato powder can skillfully enhance the umami taste of the fat grub and make the perfect match.
The choice of eggs is also a science. Shops that pay attention to fragrance will use earth eggs with deep yellow color, mix them with swallows in winter and Chinese cabbage in summer, fry them with lard that can enhance fragrance, and then pour them with sauces made of miso, tomato sauce, pepper and soy sauce.
With the combination of the above-mentioned excellent materials, the oyster omelet, which was originally a poor food, has also become exquisite and delicious. The colorful taste of sweet with salty and salty with spicy is memorable.
Taiwan roasted corn
Corn, also known as maize, is called "Fanmai" in Taiwanese, which is a very common food crop all over the world. Whether it is steamed, boiled, fried or even made into salad, it is quite right. When I was a child, I would hear the sound of vendors shouting "Roasted Fanmai" in the night market, even after school, which attracted many people to taste and enjoy the charming taste of roasted Fanmai. First, put the raw corn with leaves into a special vat, cover it with heated small black stone, add water and simmer the corn to lock its sweetness. After several minutes, the corn will be simmered.
Finally, the leaves coated with corn are removed, the corn is put in a specially-made oven, the gas is replaced by charcoal, and it is baked for 3 to 5 minutes, and then the sauce with a unique formula is brushed, that is, the pearl baked corn with full aroma and rich flavor and chewiness of corn.
There are also: Duxiaoyue Danzi noodles, eel noodles, and golden claw rice noodles.
Shanghai snack
Crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge, tiger's paw, white chopped Sanhuang chicken, drunk mud snail, drunk shrimp and crab, soup dumplings and Qiaojiazha.
Tianjin snacks
Pot (pot) cabbage, pulp, old tofu, pancake fruit, noodle tea, tea soup, old-fashioned traditional sesame seed cake, coil, tiger bean, sugar pile, dried Yangcun cake, Goubuli steamed stuffed bun, fried cake with ears, fried fish with sticky cakes, fruit with wooden sticks, big twist of Guifaxiang, spiced donkey meat, roast duck, cut cake, etc.
Chongqing snack
Hot pot, hot and sour powder, Maoxuewang, boiled fish, Sichuan style pork, fish with Chinese sauerkraut, spicy chicken, spring chicken, boiled meat slices, old duck soup, fish-flavored shredded pork, pork intestines with pickled peppers, steamed pork with rice flour, boiled white noodles, mala Tang, skewers and rabbit heads.
Taiyuan snacks
The shackles, Daoxiao Noodles, and the film.
Xi ' an snacks
Beef and mutton paomo and Chinese hamburger, Ganzhou Guokui
Lanzhou snacks
Lamian Noodles, oil pot helmet
Xinjiang snacks
Roast mutton, barbecue, pilaf
Shandong snacks
Fried dumplings, pancakes, fried beef, braised rabbit head, nang, Zhoucun sesame seed cake, Shanxian mutton soup.
Jiangsu snacks
Roasted with scallion oil, soup dumplings, diced buns, crab roe steamed dumplings, sugar porridge, cakes from steamed dumplings and Huang Tianyuan, Suzhou-style sweets, Suzhou-style candied fruit, duck blood vermicelli soup and duck oil.
Zhejiang snacks
Crispy cake, Chongyang chestnut cake, fresh meat palm, fried eel noodles with shrimp, and purple rice eight-treasure rice.
Anhui snacks
Laba porridge, rescue, Huizhou cake, bean skin rice
Fujian snack
Oyster cakes, hand-grabbed noodles, spiced hooves, diced paste, Buddha jumping wall, spiced rolls, noodles with noodles, Satay Noodles, light cakes, Honglai chicken feet and spring rolls.
Hainan snacks
Fried piles, bamboo simple rice
Henan snacks
Jujube guokui, sugar coke cake, egg bag, blood tea, shredded chicken, Miao Laotai cold rice noodles, mutton Huimian Noodles, Xinxiang braised mutton, Hu spicy soup, bean curd, fried oil cake.
hubei snacks
Three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.
Hunan snacks
New rice, brain rolls, rice noodles, sweet turtle mutton soup, Huogong stinky tofu.
guangdong snacks
Magang Chicken Cake, Preserved Egg Cake, Frozen Meat Melaleuca Cake, Double Skin Milk, Chencun Powder, Pheasant Roll, Jun 'an Fried Fish Cake, Longjiang Fried Dumpling, Zhaoqing Steamed Dumpling, Guangdong Moon Cake, Crispy Lotus Bun, Pink Fruit, Thin-skinned Shrimp Dumpling and Dizhou, Yutu Dumpling, Dry Steamed Crab Yellow steamed dumplings, etc.
Chaoshan (Chaozhou, Shantou, Jieyang and Shanwei): Fried Spring Cake, Duck Mother Nian, Snacked Rice, Salted Fruit, Rice-free Fruit, Rat Shell Keeps, Mung Bean Cake, Fruit Strip Roll, Cake Fruit, Beef Fruit Strip, Beef offal, Crispy Dumplings, Lamb Roasted Taro, Lamb Roasted Sweet Potato, rice rolls, Sweet Potato Taro, Fansha Taro, Fruit Strip Soup, etc.
Guangxi snacks
Brown meat, Guilin horse meat rice noodles, fried rice worms.
Sichuan snack
Egg-baked cake, glass steamed dumplings, Dandan Noodles, shredded chicken ⅵ noodles, Yibin burning noodles, Dengying beef, steamed beef with steamed powder, almsgiving chicken, pork intestines powder, Sichuan cold noodles, Sichuan bean jelly and ice powder.
Guizhou snacks
Changwang noodles, silk dolls, Yelang noodles fish, and lotus leaves.
Yunnan snacks
Braised beef, roasted bait, crossing the bridge rice noodles, steamed chicken.
Macao snacks
Egg roll, phoenix roll, egg roll, peanut candy, crisp sugar, macadamia almond cake, lard cake, sweet old lady cake, salty old man cake, peach cake, chicken cake, cow ear cake, and salted and cut snack to make Zhenjiang duck blood vermicelli soup.
Zhenjiang duck blood vermicelli soup has a history of one hundred years, and its founder is Mei Ming. Duck soup is nourishing, vermicelli is lubricated, duck blood is fresh and tender, and the taste is fresh and fragrant. A bowl of 6- 10 yuan is cheap and good.
Ingredients: duck soup 350-400g, vermicelli150-200g.
Accessories: 60g of spicy duck blood, 20g of duck gizzard10g, 0g of duck intestine10g, 0g of duck liver10g, 5g of bean curd, and half a marinated egg.
Seasoning in the bowl: salt 1-2g, monosodium glutamate 1 g, chicken powder1g, duck blood soup seasoning 2g, sour beans 2g, peanuts 3g, pickled mustard tuber 2g, coriander 2g, chives 5g and duck oil 5g.
Practice: (1) Take a stainless steel powder colander, add vermicelli and beans and cook for 1 min; (2) Take a bowl, put salt, monosodium glutamate, chicken powder, duck blood soup seasoning, sour beans, pickled mustard tuber and duck feed oil in the bowl, pour the scalded vermicelli and duck soup, sprinkle spicy duck blood, duck gizzard, duck intestines and duck liver, and sprinkle coriander, chives and peanuts on the vermicelli.
Kaifeng steamed soup packets
Kaifeng steamed soup packets have a history of 100 years, and the founder is Huang Jishan. The existing state-owned steamed bun shop on the first floor is a famous flavor pastry.
Raw material formula:
5 kg of refined flour, 5 kg of pork hind leg meat, 400 g of ground oil 1250 g, soy sauce, cooking wine 150 g, Jiang Mo 150 g, 55 g of monosodium glutamate, 0/00 g of salt/kloc-0, and 35 g of sugar.
Production method:
1. Twist the pork hind leg into stuffing, put it into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it into the stuffing for 5 ~ 6 times, stir it into a filling that is not thin or thick, and finally add a small grinding oil and mix well.
2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. Don't pour water into the dough at one time, first add a little water and copy it into flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to change the surface from soft to hard. Then stick your hands in water and make noodles into soft and hard noodles.
3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad the dry flour according to the soft and hard conditions of the flour, repeatedly plate it several times, knead the strips, roll it into a flour paste with a weight of15g, roll it into a thin sheet with a thickness in the middle, wrap it in a stuffing with a weight of 20g, and knead it18 ~ 21piece.
4. Put the raw steamed buns into a small cage with a diameter of 32-35cm and steam them with strong fire. The steaming time should not be too long. When steamed buns grow, they are easy to fall off the bottom and run soup. If you want to steam them as you eat, put them on the table. Serve with balsamic vinegar and garlic cloves.
Product features:
The skin is thin and the stuffing is big, and the soup is oily. After the finished product comes out of the cage, it is lifted like a lantern and put down like a chrysanthemum.
Double linen fire
This is a famous snack in Kaifeng. Do more breakfast and supper. Serve with camellia oleifera.
Raw material formula:
2.5 kg of flour, vegetable oil 1 kg, 5 g of aniseed, 500 g of sesame and 50 g of salt.
Production method:
1. Making sesame seeds: soak sesame seeds in cold water until the skin can be removed by twisting with your fingers, take out and drain, pound them with a mortar or wrap them with a rag, and remove the skin of sesame seeds to make sesame seeds for later use.
2. Crisp making: set the pot on fire, pour in 600g of oil, heat it to 80%, and leave the pot end away from the fire. Add flour 1.5 kg, turn it evenly with a shovel, spread it on a chopping board to cool, add salt and aniseed flour, and knead it into a crisp dough by hand.
3. Making dough: pour another 1 kg flour on the chopping board, scrape a small pit in the middle, add 400 grams of vegetable oil and about 500 ml of water, mix well and knead until smooth.
4. Molding: according to the ratio of 40% leather surface to 60% crispy surface, the crispy surface is covered with leather bread, rolled into long pieces with a thickness of 1 cm, folded along the length and then rolled thin, and repeated for two or three times. Finally rolled into a roll. Break into 50 grams of pills, knead them round one by one, and press them flat by hand. Take another piece of dough as big as jujube, dip it in oil, wrap it in the middle, and roll it with a rolling pin into a round cake with a thicker side and a thinner middle. Brush both sides of the round cake with water and stick sesame seeds. There are more sesame seeds on the front (that is, smooth surface) and less on the back. Do it one by one and put it on the chopping board.
5. Baking: set the seeds on fire, clean them, burn them until they are 70% mature, brush a layer of oil with a brush, and put the back (closed side) of the cake down on the seeds for baking. Turn over when the bottom is yellow. Brush the oil on the tobacco, and the sesame seed cake will be baked and rotated on the tobacco, and then it will be taken out when it is baked into a uniform golden color. Then put the cake into the furnace to bake. Bake the back first, until the cake is red and yellow.
Product features:
The taste is crisp and fragrant.
Taiwan Province wheel pancake
Materials:
(1) 2 cups of medium-gluten flour, half a cup of warm water, 4 tablespoons of lard, 2 tablespoons of sugar, (2) low-gluten flour 1 cup, half a cup of lard, (3) 225g of red bean paste or jujube paste, and (4) a little egg yolk water.
Practice:
1. Materials (1) and (2) are respectively kneaded into water-oil skin and pastry, each of which is divided into 6 equal parts, each water-oil skin bag 1 pastry, and then repeatedly rolled into pastry noodles for 3 times.
2. Add red bean paste or jujube paste 1/6 to each crisp bread, press it into a cake shape, cut it into 6 equal strips with scissors, and each strip is folded in the same direction into a fancy shape with the mouth facing upwards.
3. Brush the egg yolk water, put it in the oven and bake at 200℃ for 15 minutes.
Tip:
1. When cutting with scissors, just cut the edge by 2/3 to avoid breaking when folding.
2. Some people call this shape chrysanthemum crisp cake.