As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.
Mutton bread in soup is very particular both in practice and in eating. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.
The most important thing to eat mutton steamed buns is to break them. The finer the better, the more delicious they will be when soaked. Usually, it is enough to make the soybeans smaller. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.
The smell of mutton bread in soup is also very attractive. That rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.
At this time, I also forgot to be a gentleman and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"
Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.
Mutton bread in soup is now well-known. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.
My hometown, Liuzhou, is beautiful and rich, and the city is prosperous. As long as you come, you will be reluctant to go back, but the most famous thing in Liuzhou is the delicious and spicy snail powder.
Snail powder has a unique flavor of sour, spicy, salty, fresh and hot. It is made of soft, smooth and refreshing rice flour unique to Liuzhou, with some strong ingredients such as sour bamboo shoots, yuba, fungus, peanuts and dried radish, and then poured with a spoonful of boiling snail soup, and a bowl of snail powder with full color and flavor. However, don't underestimate this snail soup. It is exquisite. It is made of green snail as the main ingredient and dozens of spices such as spiced star anise. In Liuzhou, if the snail soup you make is tasteless, no one will look at it. The carefully cooked snail soup has the characteristics of clear but not light, hemp but not rashness, spicy but not fire, and oily but not greasy. Generally, it is cooked in a large iron pot, and bones and snails are soaked. When you see a bowl of authentic snail powder, you will definitely have a big appetite. Look, glittering and translucent white rice noodles and green fresh vegetables are soaked in deep red spicy oil, and the fried golden crispy yuba is also dotted in it. Peanuts, day lilies and sour bamboo shoots are covered with shiny red oil coats, and they are complacent. It's mouth watering. It can be said without hesitation that snail powder is the first snack in Liuzhou! Walking on the streets of Liuzhou, you can always smell the unique flavor of snails. The sour and spicy delicious food that floats in the air, as well as the sound of sucking powder, constitute an indispensable and beautiful landscape on the streets of Liuzhou.
My hometown cooking composition always has something to celebrate, and my father and mother will definitely take us to a restaurant for a big meal. Because for us, the food in the restaurant is clean and delicious.
Today, in order to celebrate grandma's birthday, our whole family is going to eat in a food stall called Jiansao. After I arrived, I was not happy at all, and my mouth was too high. Because it's narrow and dirty. When my sister saw me like this, she said to me, "Grandma loves to eat the hometown dishes here, and the chefs here are all from our hometown." In order to make grandma happy, I said nothing and sat down at the dinner table honestly.
The first course is "Family photo". This dish is very suitable for us. The dish is packed in a jar, and there is a red paper on the jar with the word "Fu" written upside down to remove the dish that "Fu" ate inside. The whole dish is not only attractive in appearance, fresh and sweet in taste, but also very rich in content, with white radish, eggplant, lettuce, vermicelli and many other dishes mixed together. I thought about it, this is the "vegetable kingdom"!
The second course is "pork ribs with Chinese cabbage". The ribs of this dish are steamed. The plate is paved with Chinese cabbage. Pour the juice from the steamed ribs into the cabbage, and then put the ribs on it. Eating cabbage has the flavor of ribs, and ribs also retain the delicate flavor here.
"Onion mixed with bean curd, stir-fried green bamboo shoots" and so on, everything is very special, full of color, flavor and taste. Strange, why didn't I notice it before?
After dinner, my sister said to me, "In the future, we should not always eat in restaurants. Our hometown food is also very famous." We should change our taste, too.
My favorite food-braised pork with plum vegetables
Braised pork with plum vegetables, which we often call boiled white, has many names because of different regions. It is characterized by red and bright sauce, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, soft and rotten and mellow food. When you chew a piece and your mouth is full of oil, you will feel that it is not greasy at all. Plum vegetables absorb oil, and pork belly will bring the fragrance of plum vegetables and the mellow fragrance of pine nuts. The combination of plum vegetables, pine nuts and fat pork belly can really be said to be just right.
Its practice is: scratch and wash the pork belly, cook it with clear water until it is only cooked, and take it out; Spread the cooked skin evenly with soy sauce; Stir-fried peppers, air-cooled, and soaked in rice wine to form Sichuan pepper wine; Heat a wok over medium heat, add oil to boil slightly, put the meat in the lid and fry until it is silent, take it out and drain the oil; Cut the oil-drained and air-cooled meat into long blocks, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin down to form a windmill shape; Crush fermented soybean, garlic and red fermented bean curd into paste, put into a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make a flavor juice; Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire and then slow fire for about 40 minutes and take it out; Wash plum vegetables, cut into slices with a length of 3 cm and a width of 1 cm, mix well with white sugar and oil, put them on the meat, steam for 5 minutes, take them out, and decant the original juice; Re-buckle the meat in a dish, boil the raw juice, moisten the starch and pour it on.
Plum cuisine is a traditional specialty of Huizhou. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry nor wet nor hot. It is known as a "healthy food" for a long time. It is said that it is also called "Huizhou Three Treasures" together with salted chicken and fermented tofu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn how to cook. After the two chefs returned to Hui, Su Dongpo told them to imitate the "Dongpo braised pork" of Hangzhou West Lake and made it into "braised pork with plum vegetables". It was really delicious, refreshing and not greasy, and was well received by Huizhou citizens. For a time, it became a Huizhou banquet.
Hometown Cuisine Composition 300-word plum cuisine is a specialty of Huizhou, Guangdong Province, also known as "Huizhou tribute cuisine". Fresh plum vegetables in rural areas are made by many processes, such as drying in the sun, selecting, salting and so on. They are golden in color, fragrant, sweet and refreshing, cold, not dry, not wet and not hot. They can not only be used as a single dish, but also be used as ingredients to make steamed pork with plum vegetables, steamed beef with plum vegetables and steamed fresh fish with plum vegetables.
Plum cuisine is a specialty of Huizhou, Guangdong Province, also known as "Huizhou tribute cuisine". Fresh plum vegetables in rural areas are made by many processes, such as drying in the sun, selecting, salting, etc. They are golden in color, fragrant, sweet and refreshing, cold, not dry, not wet and not hot. Not only can they be used as a single dish, but they can also be used as ingredients to make steamed pork, beef and fish with plum vegetables. In Huizhou, the planting area of plum vegetables has reached more than 60,000 mu. In 1995, it was awarded the reputation of "the hometown of plum vegetables in China" by the Ministry of Agriculture, and it has a planting history of nearly 400 years in Aipi Town.
Plum and mustard belong to the same species and have similar appearance. Because of its strict climate requirements, it is generally only planted in autumn and winter, and it is pickled with salt after harvest. It is one of the rare vegetable varieties in China. Pickled plum vegetables are yellow with greenish appearance, with a little salt coming out, soft to the touch, and have a strong flavor of agarwood. Plum vegetables are a famous local product in Huizhou, with a history of planting and manufacturing for more than 360 years. In fact, the birthplace of plum cuisine is in Meizhou (that is, Meixian in the old days), so it is called plum cuisine.
When it comes to Chongqing cuisine and Chengdu cuisine, people from other provinces may not understand them. Aren't they all Sichuan cuisine? In fact, the big ones look similar, and the varieties of dishes are similar. But it seems to the people of this province that it is very different. Chongqing's food is like the geography of Chongqing, like mountains and rivers, with a tendency to swallow everything. Chengdu cuisine, like a gurgling stream in front of a bamboo grove yard, has the beauty of a small jasper. Such a connotation in it makes Chengdu chefs and Chongqing chefs very different even if they cook the same dish.
Compared with Sichuan cuisine's first gold medal, Sichuan cuisine's Sichuan cuisine's Sichuan cuisine's Sichuan cuisine is a little softer, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Chongqing's Sichuan style pork is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this taste is generally not felt by outsiders.
Chongqing people like * * *, and there is a lawless straightforward culture in it. Eating is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes. These new dishes are generally created by Jianghu chefs without formal training.
Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Eating guests should pay attention to authenticity, and chefs dare not neglect them. A Chengdu cook is very particular about the selection of meat, slicing, ingredients and cooking time. Every restaurant wants to claim that its cook is a formal graduate of Sichuan Cuisine University. Chengdu cuisine is more elegant, more exquisite and more refined.
If I invite a well-dressed friend, I invite him to eat Chengdu food. More tasteful. If I invite my friend who is well dressed, I invite him to have a special celebration. It's more delicious.
Innovation of Chongqing cuisine
Chongqing people unconditionally support innovative dishes. Since the 1980s, a large number of Jianghu dishes have emerged in front of Chongqing people. Some of them have not withstood the test of Chongqing people and gradually disappeared. However, those who have withstood the test generally have to spread to Chengdu first, and then to the north and south of the river. For example, there are more than ten kinds of famous Chongqing dishes.
Chongqing hotpot. Jianghu dishes with a long history are said to have been invented by Yangtze River trackers, fishermen and porters. There are many kinds of hot pots, the most famous of which is beef omasum hot pot, and then there are eel hot pot, seafood hot pot, fish head hot pot, mutton hot pot, dog meat hot pot, Yuanyang hot pot and so on.
Jiangjin fish with Chinese sauerkraut. From the roadside food shop of Zhu Erge in Jiangjinfu Town, Chongqing, it serves the drivers who come and go, and then the drivers spread all over Chongqing. 1988 became popular. I am good at this dish.
Geleshan spicy chicken From Geleshan Town, Shapingba District, Chongqing, a roadside shop named Lin Zhongle was first launched. 1990 became popular. Diners' pleasure is to search for crispy diced chicken as big as soybeans in a large pot of peppers. The shop is located in Geleshan, a forest park in Chongqing, close to the famous official residence of Chiang Kai-shek in Chongqing-Linyuan (it is said that if you don't visit the Linyuan, it is not counted as Chongqing, but the place is not open), and tourists and diners form the current spicy chicken street. I am good at this dish.
Beer duck. It comes from a roadside food store 7 kilometers away from Nan 'an District of Chongqing. It is said that the inventor was inspired by Guizhou. 1992 became popular. The practice is to stew a duck with a bottle of beer, which is more spicy and delicious. At its peak, the store used thousands of ducks a day, but now it is in decline.
Spring water chicken From Nanshan Town, Nan 'an District, Chongqing. 1993 became popular. The method used is to kill the live chicken quickly, and then burn it fiercely, and the time from killing the chicken to cooking can not exceed 5 minutes. This dish comes from Nanshan, known as the "Corolla of Mountain City". Therefore, a street of spring chicken was formed, and a spring chicken festival was held.
Taianyu From Taian Town, Tongnan County, Chongqing. 1994 became popular. It is also spread by drivers and popular. But this dish is more skillful, and it is not easy to counterfeit, so it is not as popular as other dishes. My wife is good at this dish.
Hotpot fish From Lianglu Town, Jiangbei District, Chongqing. At first, it was also aimed at drivers' friends. 1996 became popular. Hotpot fish is also particularly fierce. Fish should be fat fish that is about 10 kg, and sliced into palm-sized pieces. Burn a large iron pot like a jar like iron. Serve it with a big footbath after it is cooked, and it is red and hot. A circle of people gathered around this big basin and fished for fish with beer bottles. After eating, cook some green vegetables and tofu, which is especially crisp and neat.
Boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, many restaurants in the city began to imitate it, but the kitchens of these restaurants could not get a big iron pot and burn the fire like iron. Besides, it was not convenient for diners to eat 10 catty of fish. Therefore, it is made into a small pot, a small fire and a small fish. It is called boiled fish. But personally, I don't feel as happy as hot pot fish like wide soup, fierce fire and fat fish.
Spicy crab. This dish should have been invented by a restaurant in Chongqing. Because Jianghu restaurants do not involve such high-end things as crabs. However, spicy crabs are still like spring snow in Chongqing, and they are not successful in rivers and lakes. 1996 became popular.
Bullfrog with pickled peppers. 1996 became popular. First it was bullfrog, then it was cuttlefish with pickled peppers. And derived a variety of pickled pepper series. This dish was also handed down from restaurants.
Stewed duck with sour radish. Use very sour pickled radish, which is specially brewed and not available in other provinces. It usually takes half a year to soak, and the longer the better. This dish has many varieties, such as sour cowpea stew, pickled mountain pepper stew, mutton stew, chicken stew and so on. 1996 became popular.
Carassius auratus in postal kiosk. From Youting Town, Dazu County, Chongqing. 1997 became popular. There are many seasonings, and the way to eat is exquisite.
Wujiang fish From Fuling area of Chongqing. Wujiang River runs through Fuling and Qianjiang areas in Chongqing, with many tributaries, which can produce all kinds of wild fresh fish. The practice of Wujiang fish is to pay attention to the freshness of fish, but it is generally farmed fish in cities, so catfish (sticky fish) is generally used to make Wujiang fish in cities. 1998 became popular.
Mao xuewang From Ciqikou Town, Shapingba District, Chongqing, a small town that has preserved the ancient dock culture of Chongqing. Boil beef omasum, blood slices (eel) and duck blood curd together. It was also spread from poor dock laborers. These years have been quite hot.
Above are some typical and popular innovative Chongqing dishes. In addition, there are many kinds of Laifeng fish, Qiuxi catfish, Chengkou roasted bacon, Qianjiang sour soup fish (also available in Guizhou), Nanchuan bamboo shoot meat, Wulong mountain mushroom roasted pheasant, bandit chicken and so on.
Generally, after an innovative dish comes out, the first few stores are first circulated by drivers and friends, and then they are crowded, and then they are popular in the city like a gust of wind. All you know, you have to taste it according to your impatience.
These dishes in Chongqing have some similarities, that is, they are generally created by Jianghu chefs, and the raw materials and production are more popular. Unlike Chengdu, which has to be steamed and smoked several times, ordinary people can't afford it and can't do it. The cooking methods of Chongqing cuisine are generally big oil, strong ingredients (some dishes have more peppers than vegetables), fire, cauldron and big basin, and pay attention to killing and cooking now. In the way of eating, it is also rude, such as spring chicken, chicken head, chicken neck and chicken liver mixed into a big pot, and sometimes chicken feathers can be seen, which is more in line with Chongqing people's lawless psychology and rude and straightforward personality.
Improvement of Chengdu cuisine
Chengdu cuisine is far from being innovative. It seems that Feng fish head is the most famous and popular dish in China, but it is actually an improvement of fish head hot pot. Therefore, there are few dishes in Chengdu that are popular in the country, and Chongqing cuisine often maintains a unique posture. For example, boiled fish is popular in Beijing now, and even the small restaurant in Northeast China downstairs has grandly launched their boiled fish. It makes people feel that boiled fish is too lethal like a strong influenza.
However, Chengdu cuisine has been excavating the ancient treasure house of Sichuan cuisine and constantly summarizing and improving it. From material selection, cooking, service and management, all-round continuous improvement. This improvement is not an improvement of a cook's personal consciousness, but a continuous improvement based on the continuous accumulation of national consciousness.
Since the Han Dynasty, Chengdu's diners have been paying attention to the artistic conception, experience and perfection of eating. Drinking Alone with the Moon of Li Bai (Jiangyou people, Jiangyou is 0/50km away from Chengdu/KLOC-,and he seldom travels to Chengdu) has a feeling of Ying Chengsan, which Chongqing people who like to drink heavily in the street will not have. Dongpo pork invented by Su Shi (Meishan, 80 kilometers south of Chengdu) needs to be simmered for three hours, and Chongqing people who like to eat it alive will not have this patience.
If you want to eat authentic Sichuan-style stir-fry, the restaurants in Chengdu are not too bad, and they are all consistent, and the cleanliness is one order of magnitude higher than that in Chongqing. But in Chongqing, it will be full of tricks. Stir-fried pork, some restaurants in Chongqing put dried tofu, some put lettuce heads, and some put cabbage. Anyway, the cook puts whatever he likes. As for the choice of seasonings, it is even more varied. And all the restaurants in Chengdu are green garlic seedlings. If there are no green garlic seedlings, he will tell you that Sichuan style pork can't be fried. This will surprise Chongqing people.
Chengdu people carefully sum up the frying method of each side dish. A Chengdu cook can sum up a frying method of Sichuan style pork, which can write 10,000 words and teach you for 30 days, and then pass it on from master to master. A Chongqing cook summed up the method of frying pork in Sichuan style, which is three words: meat, pepper, watercress, and everything else. You eat a dried spinach in a casual street shop in Chengdu, which is so crispy and refreshing with a long aftertaste. And leaving Chengdu and traveling all over the country, you can't eat such good fried vegetables. Chengdu people say that it is difficult to stir-fry green vegetables, and no one in Chongqing agrees, because they have not studied as deeply as Chengdu people. Fried vegetables in Beijing are even less worth mentioning.
When I was still studying in Chengdu, I had to walk twice a week to eat the boiled white food in a small restaurant. Frontispiece in a small restaurant is not big, and there are not many people. A shy girl from western Sichuan stood in the counter, then came up gently and asked what she wanted. I usually want a boiled rice, a bowl of rice, a bowl of bean curd and a dish of pickles. Then the girl gently brings you food, and then gently walks away. The white cooking is very good, and the meat and sprouts are carefully selected, not to mention the steaming temperature. Zhenzi rice (a method of steaming rice in Chengdu, which puts rice in a wooden barrel and has a special fragrance) is always hot and soft. And I enjoy it quietly by myself, and the feeling of leisure is very drinking Alone with the Moon-like. Similarly, eating in Chongqing, the pungent tension is like eating in prison.
I don't like crispy rice and sliced meat very much. Put crispy rice and sliced meat together, what's there to eat? But I am in Anren Town, Chengdu (that is, the hometown of Liu Wencai, the big landlord, 60 kilometers away from Chengdu), and the crispy rice slices made in the small restaurant there are really perfect. The restaurants there are very small, and the storefronts of the wooden houses in western Sichuan along the ancient bluestone slabs are very clean. The shopkeeper put the prepared raw materials on a big table, as fresh as if they were still growing in the field an hour ago. What do you want to eat? If you don't have a menu, just look at this case and choose. When they make crispy rice slices, they carefully choose magnolia slices and shiitake mushrooms (mainly relying on these two things to enhance the flavor) to make fresh soup. The cooking temperature of crispy rice and sliced pork is just right. After pouring the soup oil, after the roaring fire, the rest is the aroma of the house. On a rainy evening, after a 60-kilometer ride, we enjoyed the wonderful crispy rice slices. It was really wonderful and unforgettable. After that, I rode my bike three times in a row. It's a pity that such a famous dish tastes like chewing wax when you go outside Chengdu. Because no one studies the hardness of rice crust, the tenderness of meat slices and the delicacy of soup oil as carefully as Chengdu people do. Even the serving method plays a key role in the quality of crispy rice slices.
Therefore, compared with Chongqing people, Chengdu people are really a heaven and an underground. Every dish, Chengdu people should carefully summarize, what ingredients to choose, what pot to use, what fire to burn, how to set the plate, how to serve, how to arrange the table, etc., all of which are carefully and thoughtfully scrutinized. On the other hand, no matter what dishes Chongqing people cook, they always serve you a big basin with the waiter's thumb soaked in the soup. Although generous, the hidden carelessness can be imagined.
The basis of Chengdu cuisine's Excellence in improvement is actually a summary. Therefore, the advantages of Chengdu cuisine are reflected in some small home-cooked dishes and snacks. Speaking of snacks in Chengdu, it is true that Chengdu people have come to this appearance after decades of improvement and summary. For example, the pork intestines powder in Qingshiqiao, the couple's lung slices/bell dumplings in Tudor Street, the dragon wonton soup in Chunxi Road, and Mapo tofu have all been improved through the patient summary of several generations. The Xue Tao dried bean curd method of Jiuyanqiao is said to have been handed down by dissatisfied female poets in the Tang Dynasty, which is very suitable for vinegar girls who like to gnash their teeth. There are many kinds of snacks handed down from generation to generation in Chengdu. If you want to eat them once, it is estimated that it will take 1 month. Chongqing snacks, on the other hand, are much inferior, that is, a few things, all brought by foreigners during the Anti-Japanese War, such as Lingtangyuan and Hangzhou steamed buns, are not as good as they used to be and are gradually disappearing. Because the traditional methods have been lost by the Chongqing people who took over. Chongqing people don't have the patience to sum up these experiences. It is said that Zhu Erge, who created the fish with Chinese sauerkraut, has enjoyed a prosperous life for several years, but now he is still guarding three old tile-roofed houses by his original roadside, expecting that there will be no customers to patronize him.
The composition of hometown dishes, whether it is a wanderer who has been away from home for a long time or a person who is in his hometown, must be full of praise as long as he talks about hometown dishes.
I remember once, when we went to a restaurant in other places for dinner, the waiter enthusiastically recommended several local specialties to us. She talked about it for us, very happy and energetic, and seemed to have endless words. Later, the dish came up, ordinary, but a simple dish had a distinctive taste. After eating it, something slowly sank into my heart and was warm ...
Nowadays, every place has its own special dishes, some of which are famous in the world, even in the world, while others are just an unremarkable dish in a small place. However, in my mind, they are all the same, and they all have a unique taste, which is unforgettable. These dishes all have their own historical stories, which are unique, just like the genes we have. Most of them have been handed down from ancient times under the protection of people, crossing the tunnel of time and going through the vicissitudes of a hundred years or even a thousand years ...
In a flash, I understand, I understand why my heart will be warm after eating the dish, because there is love in this dish! People protect it with love and let it spread through the ages; The chef cooks them again with love and enthusiasm. All people have injected their love for their hometown into the dish, making it fragrant and delicious.
I think every hometown dish is full of endless love. Maybe thousands of years later, they will still be passed down from generation to generation because of people's love, until forever, forever ...
hometown food
I lived in my grandmother's house in Nanhai for several years, and my grandmother's Cantonese food left me an unforgettable memory. Now when I think of Guangdong, I think of my grandparents, and I also think of the mouthwatering Guangdong hometown dishes. Therefore, as soon as the winter vacation is over, I am in a hurry to go back to Nanhai, Guangdong with my parents to make up food and peppers.
My grandparents came back like a hungry ghost, and they could eat a few handfuls of raw rice. Without saying anything, I was very happy to go to the most lively Cantonese food city in Guangdong to help me.
Guangdong is an authentic cold winter, which is suitable for eating hot and spicy hot pot. Everyone sat around a table, which not only satisfied my thirst for food, but also satisfied my love for the celebration of my hometown. It's chilly outside, dark and sparsely populated, but the restaurant is buzzing and steaming. People like me who like to sip get excited as soon as they enter this eating environment. Look, the waitress is wearing a headscarf and holding a bowl of dishes to welcome guests. The flames under the hot pot are red and straight, and the hot air on the hot pot is white and straight; And the fragrance of the whole store rushed into my nose, which made my blood vessels swell. Popular, hot, fragrant, mixed with the hometown dialect "sip a little more" floating to my ear, which makes me a delicious ghost hungry and hungry.
Cantonese people pay attention to nutrition, but our Cantonese people eat not only nutrition, but also atmosphere. Every dish is red pepper, which is festive and beautiful. It's so spicy that you shed tears and sweat, undress, speak from the bottom of your heart, and call friends, so that the distinctive personality that dares to love and hate can be vividly revealed on the dining table. But I dare not eat too much pepper here.
There is a hot pot in the middle of our table, next to which are typical Cantonese dishes such as steamed dried lobster sauce and pepper, steamed fish head with Chili sauce, and big fish and meat specially ordered for me. Pepper is timely and delicious. My hometown people told me that spicy meat is the purest when it is not eaten in the first month.
Among them are delicious Baiyun pig hands.
According to legend, there is a temple on Baiyun Mountain in Guangzhou, and a monk likes to eat meat. One day, when the elders in the temple went out, they cooked pig's hands in a one-tile pot. Who?
Knowing that the elder had returned early, the monk was afraid of being punished, so he quickly threw the pig's hand into the nearby stream. The next day, a woodcutter passed by and picked it up.
Pig hands go home, add some sweet and sour food. It is found to be delicious. In the future, they will be eaten by pig hands in this way. The method has spread and is called Baiyun Pig Hands.
Soon, all the dishes were served, the hot pot was opened, and the wine was filled. Our relatives and friends gathered around a table and officially started eating. "Come on, let's drink to Feng Zi's coming back from his busy study life and reunion every New Year!" The fog in the hot pot covered the fog in my eyes. This is the long-lost hometown meal. I know that when I go back to school, I can't eat my hometown food and miss my hometown people, I will recall the meal I once ate under the Guangdong sky for a long time, with fragrant heat and tears.
Other information:
Guangzhou: Guangzhou people love and know how to eat, which is famous all over the world. The exaggeration is that Guangzhou people eat everything except four-legged tables, so more than 1,000 kinds of materials such as sparrows, partridges, pangolins, bats, seals, rats, cats, dogs, snakes, monkeys and turtles can be turned into table delicacies, or even.
Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits, and fresh fruits are listed all year round, so it has the reputation of "the hometown of fruits". There are more than 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple have the widest distribution, the largest output and the best quality, and are known as the four famous fruits in Lingnan.
Food in Guangzhou has a long history and is well-known at home and abroad. Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited materials, emphasis on quality and taste, fresh taste, and endless changes. It is composed of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, seasonal changes and emphasis on nutrition science. The scale of catering industry in Guangzhou is second to none in China.
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