Life is like a trip, do not care about the destination, care about the scenery along the way and the mood of seeing the scenery, as a senior foodie, I care not only about the scenery along the way, but also about the food along the way. The ultimate goal of every trip is to taste the food of all over the world.
Our country is a big country of gastronomy, each city has its own representative cuisine, today I will take you to introduce the representative cuisine of various places.
Beijing:
When it comes to Beijing's cuisine, some people will think of fried liver, bean juice, fried sauce noodles. But the first thing that comes to my mind is roast duck! It is known as "the world's delicacy" with its bright red color, tender flesh, mellow taste, fat and not greasy. It is also a famous local food in Beijing today.
Shanghai:
Raw fried steamed buns, also known as raw fried steamed buns, shanghai traditional snacks, soft skin, crisp bottom plate, fresh and juicy filling. Make the noodles well, wrap the filling into shape and put it in a saucepan. When frying, put a little water and simmer over low heat until the bottom is golden brown. Sprinkle with green onions and sesame seeds and simmer for a while. Be careful when eating, as the fragrant soup that spews out a bite will burn your tongue!
Hebei:
Pancake fruit is a traditional snack with a long history in Tianjin. Every morning and evening, this flavor snack can be seen in the streets and alleys at any time.
The fruit is the fritters; the pancake is shaped like a lotus leaf, thin and soft as paper, and it is made of mung soybean milk, eggs, and sesame oil. Pancakes are rolled with fritters on a hot bell, plus noodle sauce, curd milk, green onions, shrimp and other small ingredients, the aroma is fragrant, delicious, eat more than not greasy, unique flavor.
Inner Mongolia:
Hand-grilled lamb. Put the lamb in a pot, without seasoning or salt, and cook in water until it is seven or eight minutes cooked. Eat it with your hands, or with a Mongolian knife, or with the local leek flower sauce. The original taste of the lamb is preserved to the greatest extent. It is one of the classic Mongolian cuisines, and the tender and delicious lamb will make you feel the delicious taste of Mongolian cuisine.
Heilongjiang:
Pot bun meat, formerly known as pot fried meat, usually sliced pork tenderloin into the flavor, wrapped in fried pulp, fried in the pan until golden brown, and then stir-fried with shredded shallots, garlic slices, shredded carrots, coriander segments and special sweet and sour sauce. The color is golden and the taste is sweet and sour. Great for all big friends and little ones.
Jilin:
The meat section is made of pork tenderloin as the main ingredient, and after the four-step process of "wrapping pulp, blending, frying, and wrapping juice", it can be cooked together with starch, green pepper, sugar, vinegar, salt and other ingredients and spices, because of the golden color, the taste is crisp and tender, the taste is salty and refreshing, the delicious rice is delicious and nutritious, suitable for all ages and many other advantages. It looks very similar to the pot bun meat in Heilongjiang, but the taste is completely different!
Liaoning:
Laobian dumplings are one of the characteristic snacks of Shenyang, the reason why it has been famous for a long time, mainly because of the exquisite selection of materials, fine production, unique shape, fresh and mellow taste, its unique feature is the filling and skin making. Because the skin of the dumplings is thin and the filling is large, the biggest feature is that his filling is "soup stuffing". Because the surname of the person who sold dumplings at that time was Bian, and it was dumplings stuffed with soup, posterity called it "Old Bian Dumplings".
Shandong:
When it comes to Shandong snacks, many people's first impression is pancake rolls with green onions. Maybe many Shandong locals have not eaten pancake rolls and scallions, but absolutely many people know that it is a traditional snack in Shandong, crispy pancakes, with Shandong local specialties of green onions, and then smeared with a little sauce, eat it in one bite, not to mention how refreshing.
Henan:
Henan Braised Noodles is one of the "Top Ten Noodles in China" one of the three major snacks in Henan. It is a kind of meat, vegetarian, soup, rice and traditional flavor snacks, good soup, gluten, high nutrition, delicious taste, economical, all over the country. There are also local noodles with curry soup base style, which taste different but are really different styles!
Jiangsu:
Saltwater duck is a famous specialty of Nanjing, because Nanjing has a 'Jinling' nickname, so also known as 'Jinling brine duck', Nanjing brine duck production history, the production of brine duck skin white meat tender, fat but not greasy, fragrant and delicious, with fragrant, crisp, tender characteristics. Around the Mid-Autumn Festival, the brine duck made during the osmanthus blooming season has the best color and taste, and is called osmanthus duck.
Anhui:
Stinky mandarin fish uses raw fish salting treatment method, natural fermentation for about three days, the surface of the fish emits a faint green color is considered to be successfully pickled, and then cooked. It is a local signature dish, full of color and flavor, reflecting the essence of Hui cuisine, stinky mandarin fish is a must-eat dish for locals every New Year's Festival. Stinky mandarin fish due to fermentation will produce a unique smell, and stinky tofu has the same magic, smell smell, eat and smell incense such a "far smell near incense" characteristics.
chekiang:
West Lake vinegar fish, also known as Shu Sister Chuan Zhen, Song Sister Fish, is a traditional local flavor dish of Hangzhou Hotel in Zhejiang Province. Grass carp is usually used as a raw material and cooked. After cooking, it is poured with a layer of smooth and shiny sweet and sour, the pectoral fin is erect, and the fish is tender and beautiful, with a crab flavor, fresh and sweet and sour.
Fujian:
Buddha Jumping Wall, also known as Fu Shou Quan, as the chief dish of Fuzhou, usually uses abalone, sea cucumber, fish lip, yak skin glue, apricot abalone mushroom, hoof tendon, flower mushroom, cuttlefish, Yaozhu, quail egg, etc. gathered together, added to the broth and Fujian old wine, simmered over low heat. After the dish is cooked, it is soft and tender, rich and fragrant, and the meat is not greasy, and the taste is flavorful.
Guangdong:
White cut chicken is characterized by its simple production, just cooked and not rotten, no ingredients and maintaining the original taste, which is better made by Qingping Hotel on Qingping Road in Liwan District, Guangzhou, so it is also known as 'Qingping Chicken'.
Guangxi:
Snail powder is a snack rice noodle in Liuzhou City, Guangxi Zhuang Autonomous Region, with the unique flavor of spicy, refreshing, fresh, sour and hot, and is the most local snack in Liuzhou. The taste of snail powder is also due to its unique soup ingredients. The soup is made with snails, yamana, star anise, cinnamon, cloves, a variety of chili peppers, natural spices and MSGs. Similarly, people who love to eat are hungry every day, and those who do not love to eat are discouraged.
Hainan:
Wenchang chicken is the most prestigious traditional dish in Wenchang City, Hainan Province, the first of the four famous dishes in Hainan, in Hainan there is no chicken is not a feast, is everyone who travels to Hainan must taste the delicacy.
Yunnan:
Over the bridge rice noodles, this Yunnan specialty is rich in nutrients and presented in a very novel way. Generally speaking, this dish is equipped with a bowl of rice noodles, a bowl of broth and a few dozen small plates filled with various ingredients such as beef, crab meat, salted duck, oysters, fungus, and then supplemented with vegetables and herbs. His legend is beautiful!
Guizhou:
Sour soup fish, also known as Guizhou sour soup fish, Miaozhai sour soup fish, Kaili sour soup fish, originated from the Miao cottage in southeast Guizhou Province, and is one of the representative works of Guizhou's "Qian" cuisine. Guizhou people love spicy in addition to eating spicy. I also love to eat sour, but this is also a unique style, neither Thai sweet acid, nor Shanxi acetic acid, but the Miao people themselves brewed "rice acid". Rice acid is to put the clear rice soup into the tile tank, put it in a slightly higher temperature, let it slowly ferment, just like the old brine, as long as it is properly preserved, the sour soup is the older the more sour, the more sour the more fragrant. And the Miao family's most famous dish about acid is "sour soup fish". There is also a local saying that one day do not eat acid, walk and play skewers.
Sichuan:
Mapo tofu is one of the representative dishes of Sichuan cuisine, and it is incomplete without Mapo tofu Sichuan cuisine. Mapo tofu is characterized by hot, spicy, fragrant and crispy. Tender tofu, ground beef and fresh green onions are the main ingredients of this dish. Its spices subtly achieve a balance of "hemp" and "spicy". It is also one of the favorite Chinese dishes for foreigners!
Hunan:
Minced pepper fish head is a traditional dish in Hunan Province, which belongs to the Hunan cuisine family. According to legend, the origin is related to the Qing Dynasty scholar Huang Zongxian. It is usually made of bighead carp head and minced pepper as the main ingredient, and steamed with soy sauce, ginger, green onion, garlic and other accessories. The dishes are bright red in color, strong in flavor and tender in meat. Fat but not greasy, soft and sticky, fresh and spicy and delicious. It is also my favorite dish! It's a bit of a stretch to think about!
Hubei:
Hot dry noodles are one of the top ten noodles in China and one of the most famous snacks in Wuhan, Hubei Province, with a variety of recipes. The noodles are made of alkaline water and supplemented by cooking oil, tahini, salad oil, sesame oil, chives, garlic seeds, diced radish, capers, brine juice, and soy sauce. Hot dry face yellow and oily, delicious taste, due to the high calories, can also be used as a staple food, nutritious breakfast, supplement the energy needed by the human body.
Shaanxi:
Lamb steamed bun is a flavorful dish of Shaanxi, especially Xi'an is the most famous. It is finely cooked, the material is heavy and mellow, the meat is thick, fat but not greasy, rich in nutrients, full of aroma, tempting appetite, and the aftertaste is endless. It is loved by the people of all ethnic groups in Xi'an and the northwest region.
Shanxi:
Knife-sharpened noodles are the daily favorite noodle products of Shanxi people, and the local knife-cut noodles have the characteristics of medium-thick edges and thin edges. Blowing up is very smooth, with different dishes are loved by people everywhere! 7, Harbin red sausage: Because the local border with Russia, so the local bread, red sausage products have a unique exotic flavor. The local red sausage tastes fragrant, fat and thin, it is very delicious to eat.
Jiangxi:
Crock pot simmering soup, also known as folk crock pot simmering, in 1994 the name was taken by the folk restaurant, Jiangxi province folk traditional simmering soup method, with crock pots as a vessel, refined food with natural mineral water as raw materials, with hard charcoal or constant temperature traditional six-sided heating, simmered for more than seven hours.
Gansu:
The meat of Lanzhou beef noodles is soft and rotten, the taste is mellow and fragrant, the noodles are flexible, the workmanship is finely crafted, the entrance is smooth, the tendons are comfortable, the soup is salty and sour, and the aftertaste is still there. It has won praise from customers in China and even around the world with the unique flavor of "the soup mirror is clear, the meat is rotten, and the noodles are fine" and "one clear, two white, three red, four green, five yellow". It was rated as one of the three major Chinese fast food by the China Cuisine Association and was praised as "the first side of China".
Xinjiang:
Xinjiang large plate chicken is one of the characteristic foods of Xinjiang, can also be regarded as the product of ethnic unity, it has both chicken nuggets, related vegetables, and staple foods; in terms of taste, both the spicy taste that Xinjiang people like, and the hemp flavor that Sichuan people are fascinated by, large pieces of chicken nuggets, potatoes mixed with beer condiments, and then decorated with brightly colored bell peppers, and finally some pants with noodles, dipped in salty and spicy soup, not to mention how delicious!
Tibet:
As a representative cuisine of the Tibetan people, butter tea belongs to one of the characteristic cuisines of Tibet. It can be eaten as a staple food with rice dumplings and tastes very good. In the cold season of Tibet, it can withstand the cold, and it also has the effect of refreshing the mind and quenching thirst. Made with ghee and strong tea, it is quite complex, delicious, refreshing and sweet.
Today Xiaobian summarized the national food outline, and Xiaobian will introduce more food to you in the future! We'll see you tomorrow
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