Radish giblet
How can people living in Britain and Germany not eat radishes and beef offal? Radish beef offal is a street fighter in the British and German food circle. However, I believe that after many people come out to work, they will have a feeling of wanting to eat the taste at the school gate when they were young. Because spices will change with the changes of the times, the taste of childhood will always stay in our hearts.
Most of the delicious street stalls are small shops or trolleys. But pedestrians are willing to stand on the side of the road, holding small bowls and holding small bamboo sticks to eat in the hot air ~
No matter in summer or winter, radish and beef offal are great street snacks! Compared with radish, beef tendon and all kinds of beef offal such as lungs, intestines and stomach, plus a little Chili sauce, it's really great to eat it in winter!
Egg waffles
On British and German snacks, eggs are of course indispensable. Or you must have hidden the memory of TA buying you eggs for breakfast when you were a student?
Watching the egg paste pour into the mold, I always tell my boss to bake less, because I like to eat it half-cooked. Eggs that are not fully cooked are more fragrant, smoother and softer, which is very attractive ~
Eggs in winter, like a small sun, warm us. That thick fragrance always arouses my appetite. No matter how full I am, I still want another egg!
Egg pancake
Egg cakes are also snacks that can be seen everywhere in Yingde Pedestrian Street. It's crisp outside and soft inside, and it's warm in your heart in winter.
Walking around the pedestrian street and eating an omelet in winter, the hot aroma is really a healing wonder in winter.
Ginger with pig feet
Pig's trotters ginger is a Guangdong delicacy, which can often be seen in the streets and snack bars in Britain and Germany. Because of its rich nutrition, nourishing and beauty, it has been loved by the majority of women ~ you must eat a few bowls of hot pork feet ginger when you are confinement.
Eating a bowl in winter makes your mouth greasy, but your heart is warm.
Curry fish balls
Xiaoyou likes both curry and fish eggs. When I was a child, I often heard curry fish eggs while watching TV series on Jade TV, but Yingde hasn't appeared yet. Over the years, I finally saw curry fish eggs on the streets of Yingde.
Not only curry fish eggs, but also all kinds of fish balls, beef balls and shrimp balls are delicious ~ you can eat them in a bunch or in a small bowl. Add a little hot sauce, QQ is delicious and really perfect.
Bubu/radish
Bubu/ radish has been circulated in Britain and Germany for decades, and it is loved by the general public because of its softness and easiness in cooking.
Octopus ball
Octopus balls are a traditional Japanese food, which is simple and convenient. Squeeze all kinds of sauces, bake and sprinkle with Muyu flowers and shredded seaweed.
Keep the fire small. When the bottom is golden, turn the meatballs over with a bamboo stick and continue to burn them golden.
Various Cantonese dim sum.
Cantonese dim sum is also called Cantonese dim sum. Steaming snacks that usually appear in teahouses also take to the streets and become street snacks that can be eaten everywhere for 24 hours.
Freshly baked, steaming snacks ~ shrimp dumplings, steamed dumplings, Ejie powder fruit, water chestnut cake, barbecued pork bun, glutinous rice chicken, honeycomb taro horn, egg cake, hometown salt water horn, white sugar Lunjiao cake, etc. , can't finish, so pack!
Leichazhou
Leicha porridge is a traditional food in rural areas of Yingde, Guangdong. It looks awkward and tastes delicious. It is the most appropriate description of the tea porridge with British and German flavor. Leicha porridge is a special diet with the deepest foundation and the widest audience in rural areas of Britain and Germany, among which Dadong, Jiulong, Shuibian, Xiniu, Shihuipu, Lianjiang and Li Xi are the concentrated areas along the Xiaobeijiang River or related tributaries. According to incomplete statistics, it covers a population of nearly 300,000, and there are nearly 100 village (neighborhood) committees. So far, it still retains the traditional habit of eating tea and porridge. Many people, especially middle-aged and elderly people, have a soft spot for it, almost to the point where they would rather not eat meat or porridge (tea porridge); It is widely circulated that drinking two bowls of tea is not as good as taking two tonics.
In the rural areas of western England, tea porridge is a high-grade food for local villagers to entertain guests on holidays or when relatives and friends come. There is a local custom. When the guests arrive, whether the host is enthusiastic or not depends on whether tea porridge is served. It is customary to have a tea porridge before entertaining guests, which is called a half meal.
It is said that people eat tea porridge as far away as Xinjiang, Tibet, Heilongjiang and Hainan. The reason is that many Britons and Germans go out to work now, and they take their hometown eating habits everywhere, so they also bring teapots, tea sticks and tea. Interestingly, some tea farmers in Dadong Town have preserved old tea for more than ten years, and a catty has actually sold for nearly 100 yuan. This shows the charm of tea porridge.
Cut the broth into powder.
Hand-made noodles with clear soup originated in Yongzheng period of Qing Dynasty (1723? (1735) The Chen family has been passed down from generation to generation and has been passed down to this day. Using high-quality glutinous rice as raw material, it is processed by traditional technology. The vermicelli is white, uniform, flexible and elastic, and can be fried and made into soup. It is characterized by boiling water without pasting soup, dry frying is not easy to break, smooth and refreshing, and full of tendons. If cooked or fried with various vegetables or soups, the vermicelli will not paste and taste better.
Qingtang people who work in other places don't forget to bring a box of Qingtang cut powder to their relatives and friends during the New Year or when they go home at ordinary times. Even people passing by in other places can't help but give a thumbs up and praise: it's delicious!
Dengzhan steet
Erigeron breviscapus is a local snack, which makes people greedy. Golden yellow, unique taste, crispy and delicious, very attractive.
Maybe you will be curious, what did the lamp do? By the way, it's made of lamps, or rather, lamps. Deng Zhan is really a little strange to people nowadays. Perhaps people who have seen The Journey to the West countless times in our generation will remember that the monk often used a thin stick to pull dying filaments. The small lamp used to hold filament and lamp oil is a lamp.
At the corner of Qingshiban Hutong, an aunt, a pot, a stove, a bucket and a basin can cook delicious lamp paste in a minute or two. The pot is an oil pan, the stove is a coal stove, the barrel is a rice slurry barrel, and the basin is a vegetable basin.
Aunt holds a lamp-shaped iron mold with a diameter of five inches, scoops a spoonful of milky white rice slurry from the bucket in one hand and pours it into the iron mold, and rotates the iron mold to make the rice slurry evenly cover the iron mold; Put shredded radish, pork or sweet potato pickled with chopsticks in the middle of the iron mold and pile them into hills; Scoop another spoonful of rice paste to cover all the materials, and put it in the oil pan with an iron mold. With a creak, rice paste, shredded radish, pork and sweet potato are surrounded by hot oil and gradually mature. For about a minute, turn the lamp over and fry for a while. When the color of rice paste is Huang Shi, you can take it out and put it on the wire rack beside the pot to control the oil. When the oil is drained, you can eat it while it is hot.
Aikui
As the saying goes, Tomb-Sweeping Day eats Ai before and after, and he doesn't get sick all year round.
Ai Ai: wormwood can be regarded as a common ingredient on the table of Hakka people. Every spring, clusters of wormwood grow on the edge of the field. Steamed glutinous rice, mixed with Folium Artemisiae Argyi, and mashed into rice paste. Wrap some peanuts or sesame seeds in the middle, make small green cakes and steam them in a pot. This has become a famous Hakka cuisine.
On the occasion of Dragon Boat Festival, people always put wormwood at home to ward off evil spirits and soak withered plants in water to disinfect and relieve itching. Mothers often bathe or fumigate with wormwood water. Traditional medical theory holds that Folium Artemisiae Argyi has the functions of qi and blood, expelling cold and removing dampness, warming channels, stopping bleeding and preventing miscarriage. Modern experimental studies have proved that Artemisia argyi leaves have antibacterial and antiviral effects; Antiasthmatic, antitussive and expectorant effects; Hemostatic and anticoagulant effects; Sedative and antiallergic effects; Protect liver and gallbladder, etc. Wormwood can be used as a recipe for wormwood tea, wormwood soup and wormwood porridge. To enhance the body's resistance to diseases.
Take a bite of wormwood, the taste is soft and sweet, and the bean paste slowly flows out, delicate and sweet. The fragrance of grass between your teeth and cheeks makes you feel reluctant to swallow spring in your mouth.
Huang Xiang
The traditional special food of Huangpi Hakka is an authentic food made by burning the branches of Huangpi tree (also known as grey water tree) and barnyard grass tree on the mountain into ashes, turning them into grey water with primitive agricultural tools such as wooden barrels, and adding glutinous rice flour to stir, which tastes refreshing and sweet.
The raw materials of Huangpi are mainly glutinous rice, alkaline water and stuffing. Soak glutinous rice in water for two or three hours until it can be rubbed by hand, then pick it up, drain the water and grind it into powder. Alkaline water can be bought in the market, or it can be replaced by filtered grey water. Slowly pour the boiled alkaline water into the pile of glutinous rice flour and stir with chopsticks. After the glutinous rice flour and alkaline water are evenly stirred, they are repeatedly kneaded into a ball. The more you knead, the worse the yellow cake becomes. The stuffing is mainly based on personal preference. Classic ones are lean meat, mushrooms, dried bamboo shoots, fungus, diced and fried, or shredded radish.
There are many ways to eat yellow cake, which can be steamed or fried, sweet or salty, depending on personal taste.
Jiulong tofu
When it comes to Kowloon tofu, I believe people in Britain and Germany are no strangers.
Yingde Jiulong Tofu is famous for its freshness and tenderness. Made from high-quality soybeans produced in jiulong town and natural mountain spring water. The appearance is white and not bright, just condense; Feel tender but not slippery, shake in your hand and be elastic; The soup won't be broken after a long time of cooking, and it tastes fresh and tender when put in the mouth, and its lips and teeth remain fragrant, which is deeply loved by the majority of diners.
The view is white but not bright, and the condensation is fine; It feels tender but not slippery. Shake it in your hand and it is elastic. The waves thrown out of the soup will not break if they don't oscillate for a long time; The entrance is fresh and tender, delicate and mellow, and the fragrance is overflowing. The Kowloon tofu is memorable and unforgettable.
Kowloon tofu is delicious, on the one hand, because the water used to make tofu is mountain spring water without any pollution and it is alkaline; On the other hand, it is the production technology of Jiulong tofu. In the process of pressing water, large wooden barrels are used. The formed tofu can be picked up with chopsticks without breaking, and it will not rot even if it is cooked in the pot for a long time. This is a highlight of Kowloon tofu.
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