Source: Penguin Eating and Drinking Guide
I'm very happy, even in 2021, when the logistics are so developed, there are still so many niche ingredients that we haven't seen, and the traditional taste that can't be reproduced locally...
Are your bellies ready? Check out these delicacies with us!
Delicate ingredients that can't stand the flow of goods
It can only be eaten at the peak of the origin
@Min
Zhanglin LinQiao
Lin Yu from Zhanglin is soft and sweet, and tastes better than Shakya. There are several places in Shantou that are planted, among which the best smell is produced in the camphor forest, which has a unique fragrance that cannot be eaten by other production areas.
@Boy's House
Weihai green skin figs
Weihai's green-skinned figs are incredibly sweet, but when ripe, they are not suitable for long-distance transportation, and are only suitable for eating in and around Weihai.
The small editor who played in Weihai on National Day personally certified it, and it was really delicious. Soft glutinous and sweet, as sweet as honey (there are also dried figs for sale locally, which are also particularly sweet, much more delicious than freeze-dried strawberries!). ）
@Deng Deng Lamp
Cixi water chestnut bayberry
Freshly picked water chestnut bayberry, quite wide and full, just the acidity is just right, there is a "bayberry flavor" that is difficult to describe and has almost no replacement taste. After eating, the sweet and sour feeling will flash on the taste buds like jumping candy... Those "bayberry flavors" of hi tea, ice cream, ah, cake, and it are not the same thing, too dull and too flat to be directly described.
Such a taste, can not be eaten without local picking, basically every few hours can feel the bayberry thorns become soft, the flavor is light, scattered. Friends, love can't help.
@Cai Wenyuan
South Lake Ling
South Lake Ling! Soft glutinous glutinous far better than red rhombus! Only autumn has a short period of time (the last two weeks), and the South Lake is the largest South Lake in our CCP.
Different from the general diamond horn, the white meat of the South Lake diamond is sweet and crispy, and the taste is full.
@3 1
Xinjiang grapes
Dozens of grapes in Xinjiang cannot be preserved outside xinjiang: glass green, rose fragrance... The ripe grapes are really fragrant. This Xinjiang people eat sunshine grapes feel very general, but not sour, the aroma is very light, but also sell huge expensive.
In the rainbow market of Xinjiang's Kuqa, there are dozens of kinds of grapes, and people from other provinces are envious of their real names
@Tang Er Silly
Dandong strawberries
Dandong strawberries sold by farmers pushing carts eaten in Shenyang are just right in ripeness, sweet and especially delicious.
Later, I went to Shanghai and tried to let the fruit shop that I had been buying send a courier, which was claimed to be picked early in the morning and then sent out directly by high-speed rail express, but there was still a 50% probability of overturning, and after receiving it, it was overcooked and the taste was not crisp enough.
@Soap
Harbin Songhua River Fish
Coordinates Harbin, every April in the Songhua River in the open river fish that is called a fresh!!
Compared with ordinary fish, after nearly half a year of winter, Kaijiang fish is stuffy under the water, the ice cap on the top of the head, the turbidity in the body is almost drained, only pure and compact fish meat remains, there is no earthy smell at all, only the umami remains!
Kaijiang fish can only be eaten for a short time a year, and there may be no such climatic conditions in the northeast, and there may be Kaijiang fish in other places but not as fresh and compact as the northeast. Picture from the countryside auspicious.
@ Enthusiastic citizen Xiao Liu Duck
Shanghai short-legged greens
Shanghai's green vegetables refer specifically to local short-legged greens. Every winter Dad would buy it. The greens in other places are either huge, sparsely leafed, or too thin and long, and they are not as short and fat as the short-legged greens.
People have been floating in the United States for nearly ten years, and one of the things they miss the most is a mouthful of fried greens, bacon rice, green vegetables fried rice cakes, and green vegetable porridge.
"Short-legged Qing" was successfully researched by experts from the Shanghai Academy of Agricultural Sciences in the 1980s and won the first prize of Shanghai Science and Technology Progress Award in 1985. In October 2000, Nanhui agricultural experts improved it and launched the 2.0 version of "Short Foot Vegetable", the professional name is "Nanhui Xinchangqing". This dish has many leaves, short stems, thick flesh, and a sweet and sticky taste.
@neige
Fujian sandworm
At noon today, a large plate of white-burning sandworms was made, and the ordinary lunch of the coastal people was just that.
Freshly dug sandworms on the day in the local area will be sweet and crisp, as long as they are put in water and blanched for more than ten seconds, fished up with some garlic sauce, or simply do not stick to anything, it is delicious enough!
Sandworms, also known as bare starworms, live in muddy seas along the beach, and the taste is particularly delicious. In the soil shoot jelly in southern Fujian, there are sandworms.
@Rabbit Ann
Fried bees
Fried bees that can only be eaten at home! Start by pulling the bees out.
: It is true that you have to eat fresh to be fat and tender, and many shops have frozen bee pupae bad times!
@biubiu Wei
Tsingtao Beer
Maybe because of the water problem, the taste of green beer in Qingdao is absolutely different.
Because the original pulp has not been sealed and fermented, the aroma and taste are richer.
These traditional delicacies
Out of the local there is no "inner taste"
@Cheng
Wenzhou glutinous rice, pork intestine powder
Out of Wenzhou, I have never eaten delicious sticky rice with soup again, and a bowl of pork intestine powder that must be eaten.
The combination of plump glutinous rice and rich broth will not feel greasy when you take a bite, but will have a feeling of fullness from the inside out. Wenzhou people's day in a bowl of glutinous rice in this way appeared.
The special feature of Wenzhou sticky rice is soup. In the past, I must shout the boss to add more soup, and then put fritters, maybe the first bite is even a little hot. But for the glutinous rice stalls that still hold up tables in the open air in the cold wind, the whole body will warm up when it goes down.
Pork intestine powder must be accompanied by the commonly known "fresh powder" to be authentic. Pig blood is not fishy, the pork intestines are clean, the soup noodles are clear, and with a pinch of minced meat and shrimp skin, and then you can lie on a flowing poached egg, it is simply a luxurious package
The soup must be a broth that has been stewed with ribs, so that it will have a thousand flavors and fresh semolina water and milk.
@Sun Sun
Shunde roast goose
The roast goose in Shunde has a unique set of firing methods and secret recipes, which are difficult to reproduce elsewhere.
This roasted goose cotton is my favorite shop: when you see the orange skin, you know that the roasting kung fu arrives at home, and then you see the blackening of the goose leg, which is a proof of traditional charcoal burning rather than electric stove burning.
Because it can only be taken away, in order not to make the roast goose skin soft, the store will specially not attach a lid, and even the roast goose juice is also a whole bottle of gifts, exquisite.
In one bite, the crispy skin is slightly caramelized, the meat is not dry and woody, in addition to the aroma of traditional brine, it also carries a charming aroma of rich wine. No need to dip the juice, empty stuttering is already very desperate.
The whole bottle of roast goose juice is taken home to cook the bowl of sesame powder, cool and crooked.
@Jessssica
Hong Kong milk
Drinking Hong Kong-style milk tea is really only in HK, and everyone who drank it in other places before has a soul.
Recommend a small shop in Wan Chai "My Cup of Tea", is a Hong Kong-style milk tea Mandarin duck specialty store, into the store can smell the rich aroma of black tea, drink up tea fragrant milk, smooth taste, the aftertaste is not astringent, really super positive!
The shopkeeper is still the "tea king" who has won the gold medal, fishing tea, boiling tea, baking tea, bumping tea, bumping milk... The action is simply skillful, and a cup of milk tea is made in one go.
@ Salted fish fat fat fat cat
Hunan sauerkraut
This time home, my mother gave me a small bag of sauerkraut, our Hunan native dialect is called Ang cai, it is made of radish leaves, sour taste, and sauerkraut in other places seems to be generally made of snow vegetables or mustard greens.
And dried bamboo shoots, soaked hair chopped together fried, from the taste of hometown, completely unable to find in the field.
@Dinosaur Jump
Wuxi vegetable lard
Wuxi has a flavor called vegetable lard, used for tangyuan / bun / magnolia cake (similar to fried tangyuan) filling, the taste is sweet vegetables (usually cabbage or green vegetables), not seen elsewhere, like durian, loved by people who love, people who don't love do not eat a bite.
@Happy
Wuyuan steam cake, glutinous rice cake, Qingming rice cake
Wuyuan, Jiangxi, snacks are very distinctive.
This is a special snack steam cake, more as breakfast, spicy and soft, really every Wuyuan wanderer in a foreign country in the heart of the taste, I have never eaten in other places to eat the similar taste.
The picture below is Qingming Kueh, similar to the green dough elsewhere, but it is made of rice noodles as a skin, the filling is salty, there are different contents such as radish, snow white, etc., and Wuyuan cannot be eaten.
@Lin Ge
Open the tube chicken
Out of the local food can not eat, Henan Kaifeng bucket chicken must have a name.
The taste is crisp and salty, and the chicken skin is like a white cut chicken in Cantonese cuisine, but the meat is boiled, without dipping in water, eating it directly, the more chewy the more fragrant. If you come to Kaifeng, the locals will give you a whole table of four cool and four hot feasts, there must be a place for bucket chicken.
It's just that the process of this dish is too complicated, the recipe is also kept secret, and the whole Kaifeng is also made by two or three families with authentic and delicious taste, and outsiders are not used to the taste, and they basically can't eat it out of Kaifeng.
@mmmmmr
Yimeng stall pancakes
Every time outsiders pointed to the Shandong pancake stall on the side of the road and asked me if I was authentic, the People of Benyi Mengshan were a bit broken.
As the origin of Shandong pancakes, the pancakes we eat there are a kind of large cakes made of multigrain batter, and the basic length is like this. Extremely thin, freshly fried with grain aroma, soft and tough.
After reprocessing, the pancakes are called pancakes.
Because it is slightly fried with oil, the skin will be browned with a little tabby, very very very crispy, even if a lot of vegetable filling is added, at the end of the meal, the outer skin should be crisp.
Our pancakes don't brush the sauce or crunch the crust, so I'll know!
@E is for Eleanor
Quanzhou noodle paste, roasted meat dumplings
Noodle batter! Quanzhou's noodle paste! Silky smooth inlet instantly melts into a non-existent noodle paste! Out of Quanzhou can not find a convincing store!
Personally, I think that Xiamen's noodle paste is partial to the Desktop, thicker, and quanzhou local is not the same at all.
And roast pork dumplings! Served with local Takata (Takazai) sweet and spicy sauce and drizzled with homemade peanut butter, it is soft and delicious, touching the soul.
@Jiaming Skyline White Horse
Xi'an sour soup dumplings, bacon steamed buns, gourd heads
It's all the stuff I wanted to die when I was in college in a foreign country, and I really didn't have a reputation in the field.
Gourd head is pig intestine steamed bun, there is a pig intestine, I am also one of the very few girls who love to eat gourd head, gourd head + thousands of gold do not change, the world I have.
The Hui people's beef and mutton steamed buns should be broken to a small thief, and the size of the "fly head" spoken of by adults when they were young was exaggerated but not bad. But the gourd head bun is a little bigger, like I do it in two minutes, so I try to save trouble and love to eat gourd head.
@Ah Zhang ོ
Hakka pine balls
Pine balls from my hometown. The name is a transliteration of the Hakka dialect of Western Fujian (around the ancient Tingzhou capital) and does not have a uniform Mandarin name.
Local restaurants also rarely provide a kind of food, mainly made of sweet potato starch, lean meat, etc., each household uses ingredients and the taste of the production is not exactly the same, only at home and at the banquet can eat.
@eimo
Li Yunzi
Li Yunzi is to take advantage of the annual mating of the toad, when the mother toad has not yet "scattered eggs", catch the toad and take its eggs, once taken to eat immediately, not overnight.
In the hearts of Guangzhou people, Li Yunzi (cockroach eggs) is not as precious as bald butter, the particles are very small, the texture is smooth and soft, the entrance is delicious, the rich aroma emitted, even the top shrimp paste is beyond reach.
@James
Changde beef noodles
Changde's shredded meat soup powder, soaked in crispy hollow noodle nests.
The soup that can absorb the soup powder in the noodle nest is a clear soup with a little oil ring in the pork minced pork, various spices and fragrant peppercorns, and the noodle nest with the aroma of green onions is very complex.
@ Organic Soul
Yunnan hand pilaf
Can't eat without leaving the local area? It must be said that I have a hand pilaf in Yunnan!
From the base of the banana leaves are inseparable from the local, the above various ingredients can not be copied: lemongrass grilled fish, small hammer beef jerky, scooped chicken feet, bun roasted wild mushrooms, Dai flavor ghost chicken... Countless treasures! These banana leaves carry the absolute taste of Yunnan!
@egg_ Ho
Hot pot from the river beef
From the river beef hot pot, the juice boiled from the undigested grass in the first stomach of the cow looks very dissuading, the taste is indeed amazing, and the cool taste has a hint of herbaceous fragrance. Usually, with only half a bowl of rice, I can eat three bowls of rice on the beef hot pot.
@D. Three Winds
Nantong cold steaming
Cold steaming, don't say you haven't eaten, you may not have heard of it. The shelf life is short and it is impossible to send it by mail.
It is a strip of food made of full-filled, ripe ears of wheat, which are stir-fried in an iron pot and stir-fried over low heat, and then ground by stone grinding, and are marketed in the summer season, late spring and early summer. The wheat aroma is rich, the texture is fluffy, the entrance is sticky and tough, and the flavor is unique.
In the early summer, it is generally about ten days, the wheat is yellow and ripe, and the cold food will fall on the market.
@Painter
Wanzhou Gege
Here in Wanzhou District, Chongqing, we call the steamed lamb "Lamb Grid", and other places are not called Grid, and it cannot be steamed to our Wanzhou level.
From the container, the base dish, the meat quality, the condiments are exquisite, the steamed lamb is completely tasteless, and the meat is delicate and smooth.
Fat intestines are also a must, there is no strange smell of fat intestines, and it is still a light mouth, you can suppress the taste of fat intestines, powerful Ha! Order a bowl of kelp soup or radish soup, stir-fry a seasonal vegetable, comfortable and miserable!
@LyKo
Puning intestine powder, sweet soup
Guangdong Puning's intestinal powder, out of Puning, even in Shenzhen, it is difficult to eat such a delicious.
Puning intestinal powder is made of rice milk stall skin, the skin is very thin and thin, and Chaozhou or Shantou intestinal powder is not the same! The characteristic is that a lot of ingredients can be added inside, and it is more common to have beef, oysters, bean sprouts, cabbage, and tofu bamboo. Some people will add noodles in it, that is, intestinal flour cooking noodles.
Puning's sweet soup can't drink the taste of his hometown anywhere. The most common is ginger potato sweet soup, which is rarely sold even in Shenzhen.
These are ingredients that locals know
Wow, that's too much
@Stone
Xinjiang carrots
Carrots in Xinjiang! I myself can't eat carrots at all, because of genetic problems, eating some cruciferous plants always feels weird.
Until you go to Xinjiang to play! The carrots of the pilaf are fragrant and sweet! The carrots in the stewed lamb chops are fragrant and sweet! Leaving Xinjiang: I'm sorry I don't eat carrots...
We made lamb pilaf with Xinjiang carrots. Xinjiang yellow carrots are very sweet, which can not only relieve the greasiness of lamb, but also complement the sweetness of rice.
@ Have a phone
Guangxi snail powder
The difference in snail powder in the field is too far!
Fried snail lion powder is the first in the world, that kind of smooth powder really out of Guangxi is gone, all the fast food snail lion powder no matter how to blow no matter how to taste.
Because the local snail powder powder and the old friend noodle rice noodles are freshly made, it is difficult to ensure the fresh taste when shipped to other places.
@Šwėę Ÿ
Yunnan fungus
The first thing that comes to mind is the mushrooms of Yunnan, this time to Yunnan to catch the tail of a mushroom feast, 80% of the varieties of mushrooms in Yunnan are not tolerant of long-distance transportation, and they cannot eat when they go out of the province.
This time to travel to the heart of the heart to eat mushrooms, each kind of mushroom under the pot before the waiter must tell you what it is, boiled into it all do not know ...
In order to prevent fungal poisoning, each table will be issued a timer, there is a sample cup like a urine cup, take a sample to eat, it is said that some restaurants even less than time not to give chopsticks, mushrooms with chicken soup is really fresh!
@Beryl
Yantai stew
Stew is a snack unique to Yantai, this time to Yantai to play, at least once a day to eat!
It is made of sweet potato flour to make small white squares, and then slowly roasted on the surface of a large iron pot, fried until the surface of the golden core transparent out of the pot, poured with shrimp oil, sesame sauce, soft and delicious taste.
@+7
Shangri-La Tibetan yak
Summer vacation to Shangri-La, the local favorite food is Tibetan yak. We ordered a plate of dried beef, made with Tibetan yak, and the first bite was unforgettable.
The Tibetan yak was sliced and fried golden and crispy, and the oil was all forced out, not as wet and soft as the dry bars in other regions. Mint leaves are a little bit of gold, and the local will definitely put it, and the crisp will fall off. It is still very delicious when it is cooled, and the more you chew it, the more fragrant it is, and you can't stop it at all.
@yuxin
Guiyang sour soup fish
The first time I went to Guiyang to eat sour soup fish, I was amazed, how can there be such delicious food in the world? So we ate sour soup fish every day for three days.
Sour soup is produced by fermenting tomatoes and millet peppers together with ginger, salt, garlic and wine. It is very strong and mellow, and that acid is the kind of fresh acid, not faint at all. The fish is firm and loose, with a faint hint of wood ginger oil aroma.
* * *
As @ Flaw said: "Actually I think all the food, the best food is always in the place of origin." After the food reaches a certain level, the quality is actually very high, but the thick oil red sauce in Wu Nong's soft language, the tender goose intestine feather belly hot in the Sichuan dialect, there is an atmosphere taste that cannot be eaten anywhere else. ”
What other unknown specialties are in your hometown? Welcome to leave a message to let us know ❤️
Source: Penguin Eating and Drinking Guide