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China's eight "special" condiments are all excellent condiments, but few people eat them outside the local area?
The birth of seasoning makes the cooking of dishes easier. To give a typical example, at first, we have to boil pig bones and chicken skeleton materials into big bone soup, and then we have thick soup treasures. We just need to melt the thick soup treasures to get a bowl of delicious big bone soup.

Therefore, more and more seasonings occur, which not only enriches the taste of dishes, but also benefits a group of lazy artifacts, saving cooking time, and even novices can make delicious meals with the help of seasonings. Simply introduce to you, the eight "special" seasonings in China are all excellent seasonings with local characteristics, but few people actually eat them when they leave the local area.

I. Shanghai-Spicy Soy Sauce

Spicy soy sauce from Shanghai is a must-taste fragrance when traveling in this international metropolis. Spicy soy sauce often happens together with hamburger meat, and the empty taste is bland, but the hamburger meat dipped in spicy soy sauce is as good as all the way, adding flavor and fragrance, and the taste is absolutely unique.

Spicy soy sauce used to be soy sauce by the British, and then it became a favorite seasoning in old Shanghai after cultural integration and renovation. However, it is puzzling that people in other areas can eat hamburger meat, but only Shanghainese will eat hamburger meat with spicy soy sauce.

Second, Minnan-red onion sauce

A common condiment in Taiwan Province Province and Fujian Province, the raw material is red onion, a kind of ingredient with a completely different taste from shallots and green onions. Minnan people like onion oil and garlic sauce very much, which are used for fried noodles and bibimbap. It tastes salty and delicious. Taiwan Province Taiwan Province braised pork rice will definitely have onion oil or garlic sauce made of red onion.

Third, Guangdong Chaoshan-Puning bean paste

Puning bean paste, which can be used for both cooking and dipping, is a delicious and loving food for chaozhou people. When cooking, add a spoonful of Puning bean paste, and the sauce is fragrant. When steaming fish, add a spoonful of Puning bean paste, which is extremely delicious. There is also soybean sauce Baked Chicken, which uses soybean sauce seasoning, and the taste of soybean sauce and chicken blends together, which is extremely delicious.

Fourth, Sichuan-Baoning vinegar

Baoning vinegar, one of the "four great vinegars" in China, is not as sour as Shanxi vinegar, nor as fragrant as Zhenjiang vinegar. Its uniqueness lies in its shallow medicinal taste. Baoning vinegar is inevitable in Sichuan cuisine, and naturally it is indispensable for Sichuanese to cook. Confusingly, Sichuan cuisine is popular all over the country, but Baoning vinegar is not as famous as Shanxi vinegar and Zhenjiang balsamic vinegar.

V. Xiamen-Shacha Sauce

Seafood soy sauce, which is popular in Xiamen, can be used to make Satay Noodles, beef with sand tea, hot pot restaurant with sand tea and skewers with sand tea. Seafood soy sauce, formerly known as Sha dia, evolved in Nanyang Island, adding peanuts, white sesame seeds, Xiami Music, garlic and other materials, and became seafood soy sauce. Let's talk about it here. The seafood soy sauce in Xiamen tastes different from the sand tea sauce in Guangdong.

Six, Guizhou-bad pepper

The taste of Guizhou people can be said to be the top priority, and they can eat both sour and spicy food. However, the bad pepper in Guizhou is different from the morning pepper in other provinces and cities. Its taste is dominated by fragrance, and it can be cold-mixed, cooked and dipped in water. The taste of bad pepper made by every household is different. There is always a bad pepper sold by a stall, which is the best one in Guizhou people's hearts.

Hainan-Yellow Lantern Chili Sauce

Yellow pepper, which is produced only in Hainan, looks particularly lovely on the surface. In fact, it tastes spicy, and it is spicy and not choking, and it is delicious and does not get angry. It is the killer of Hainan people's bibimbap. Many Hainanese must bring excellent cans of yellow lantern Chili sauce when they live in other places, otherwise the meal will not be fragrant enough.

Eight, northeast-flour paste

The bean paste made by soybean fermentation is a unique flavor of Northeast people. Noodle sauce can be dipped in watery ingredients and can be made into egg sauce. It's salty at first, but the more you eat it, the more fragrant it is, and the more you love it. If you are a good friend from other places, it is best to taste the bean paste at first, and then upgrade to flour paste after feeling fragrant.