Air Force Military Medical University Three Musketeers
Caption/ Datang Three Musketeers
Walk all over the world, south china sea, taste all the food, or sour, or sweet, or bitter, or spicy, but in the end not worth a wisp of hometown flavor, warm and delicious. Next, please walk into the Air Force Military Medical University to see how the hometown flavor of the little brothers and sisters of the military school is unique!
Henan Chapter: The Taste of Hometown anyang Chapter
Flat flour dish
Anyang, a small city located in northern Henan. Anyang people's day begins with a unique breakfast - flat flour dishes. This is a dish unique to Anyang, with lubricating vermicelli and spicy soup soaking the taste buds of every Anyang person. Whenever the wanderer returns to his hometown, he must come to the most authentic flat flour restaurant near his hometown and have a good meal. It seems that only after eating flat flour vegetables can you return to your hometown and return to Anyang.
The preparation of flat flour vegetables is not difficult. Flat noodles are made with vermicelli as the main ingredient, accompanied by green vegetables, tofu, pig blood, etc., and cooked in a large iron pot. The key to this is the broth. The quality of the broth directly affects the taste of flat flour vegetables. Soup is the soul of flat flour.
Flour rice
When it comes to flat flour dishes, we have to mention another traditional dish with the same name - powdered rice. For the people of Anyang, this bowl of rice is very familiar. Its unique taste, sour, fragrant and mellow, makes the old Anyang people worry about their stomachs and dreams. The biggest feature of powder pulp rice is its sour and fragrant taste. The powder pulp is actually the remaining juice after the mung bean makes powder skin noodles, and the old Anyang people reuse these wastes, add millet, soybeans, peanut rice, cabbage, lard, and add sesame oil, coriander, and there is a unique sour, fragrant, sweet and cotton flavor.
Skin slag
Pi slag - a traditional food that is common in the streets and alleys of Anyang. The raw material of the skin residue is sweet potato starch, which is formed by adding seasonings to the noodles during the processing of the noodles and then putting them into a mold. This dish can be fried or stewed, stir-fried vegetables as a soup, delicious and delicious, with a unique flavor. The taste is tendonic, fragrant but not greasy, the aftertaste is long, it can be fried with other ingredients, or fried separately to make appetizers, and the aroma of the skin residue overflows the streets and alleys of Anyang City.
Blood cake
Blood Cake – A dish of soba noodles mixed with pig's blood with a unique flavor. Authentic blood cakes are made by mixing soba noodles and pork blood with other ingredients and steaming them in a cage. Let the steamed blood cake cool, slice and fry, then smear with garlic paste, a little salt, vinegar and sesame oil before serving. Tender on the outside, spicy and delicious, with a unique flavor.
The taste of hometown is the summer chapter
"sha" soup
Xia Yi children, there is a unique kind of nostalgia, called "sha" soup. (I don't know which word it is, there are multiple versions on the Internet, it may be "sand")
"sha", a word that many input methods cannot find. It is said that this word was written by Qianlong Ye himself. The hen soup base that stayed up all night, the sticky and chewy barley kernels, the flavorless but not greasy mutton oil, the shredded beef as thin as a hair, you can't see the meat, but when you stir it with chopsticks, you will wrap it around the chopsticks. The delicious spicy with pepper, accompanied by a freshly fried bun with a crispy water, is added to awaken the vitality of the day.
The children of Xiayi, Henan, no matter how far they go, will miss the warm "sha" soup at home.
The taste of hometown in Zhumadian chapter
Peppery soup
When it comes to Zhumadian's most haunting cuisine, it must be Peppery Soup. Various brands of peppery soup are dazzling, Yang Xiaoye, Fang Fengke, Beiwudu, Xiaoyao Town, Fang Zhongshan... These brands are very famous, but when it comes to the best drinks and the most evocative, it is the unknown roadside peppery soup shops in my hometown.
In the cold winter, soak in the peppery soup, put on a piece or two of pancakes, and when it is not completely soaked in the soup, pinch it up, or swallow it in one bite, or eat it slowly, and taste different taste feasts.
A bowl of peppery soup is the fire that melts into the heart field on that cold winter day.
Cool powder
The cool powder of the mountain is a touch of home that stays on my lips and teeth, and it is a trace of nostalgia that lingers in my heart. Qishan cool powder is the most exquisite material, if it is not grown in the mountain medicine pea is discarded, even the stove of the fire must be wheat straw, otherwise how can we breed this crystal clear side of the cool powder? Drizzled with chili oil, sprinkled with garlic paste, and then dripped with a few intermittent drops of sesame oil, you smell ah, that is the taste of home, chewed in the mouth, cold and sour, slipped into the stomach, appetite suddenly opened. Aside from cool powder, what could be more pleasant in the hot summer: what? This is the taste of home, which can penetrate a breeze in the hot and irritable summer day, refreshing the heart.
Gansu Chapter
The taste of hometown is the western part
Buckwheat circle
Whenever Dingxi is mentioned, every Dingxi person will have a variety of special snacks from snacks to large in their minds, as the hometown of Chinese potatoes, potato churning, fried potato chips, boiling potatoes and roasted potatoes, Dingxi people will be potatoes can be described as hair, waved to the extreme, Dingxi local also circulated "Dingxi has three treasures, potato potato potatoes" saying.
The Tongwei buckwheat circle sent to me by my mother is a famous traditional snack in the Tongwei area of Dingxi City, Gansu Province. The fried buckwheat ring is rich in nutrients, full of aroma, soft and crispy food, delicate taste, and a solution to homesickness.
Taste of hometown of Lanzhou
Bad meat
Beef noodles are the breakfast of every Lanzhou person, and bad meat is the Chinese New Year's Eve meal of every family. On the essential main course. Simply put, this is just a steamed bowl dish made of curd milk mixed with pork belly. The rich aroma of curd dilutes the greasy feeling of the fat meat, but also adds a bright color and mellow meat aroma to the dish. Therefore, the proportion of curd milk, steaming time is particularly important, and my mother in the kitchen can be called experienced in hundreds of battles, deep in the true transmission of grandma, made bad meat slippery but not greasy, bad fragrant meat rotten, fat lean and salty is also just right, how to eat is not greasy, sandwich under the rice taste more fragrant.
Hunan Chapter
The taste of hometown of Yongzhou
Kojimi fish
The most famous and unforgettable hunan dish in my hometown is the koji fish. Koji rice fish is salted with fresh fish, dried in water, and then added to red yeast rice, paprika, cooking wine, etc., and steamed. The meat of Koji rice fish is soft, bright red in color, tender in taste, unique in taste and endless in aftertaste. Don't think that the red color on the fish is paprika, it is actually covered with red yeast rice, without a hint of spicy taste, but attracts a large number of food lovers. My local classmates in Xi'an also have this bright red
Not spicy" fish is full of praise. Green onion and white meat, spicy. As a representative of Hunan cuisine to the whole country, chili fried meat is absolutely delicious. In this hometown New Year goods, the vacuum packaging retains the most authentic taste, and the delicacies on the taste buds evoke the most original joy in the depths of memory, which is the place where teenagers miss the most.
Shaanxi Chapter
The taste of hometown of Yulin chapter
Yellow buns
"The lamb eats milk and looks at my mother, and the small rice feeds me to grow up." The poem "Back to Yan'an" written by He Jingzhi profoundly reveals the strong hometown complex of northern Shaanxi people and the unique memory of millet in northern Shaanxi. To talk about Xiaomi's approach, the yellow steamed bun in "China on the Tip of the Tongue" can be counted as a unique memory of the older generation in Shaanxi. The millet is ground into noodles with stone grinding, which preserves the aroma of millet to the greatest extent, and has better chewiness and taste than the noodles ground by the machine. The filling is to pit and grind the unique dog head jujube in northern Shaanxi and add the whole red bean, combine the noodles into a dough cake with moderate hardness, wrap the filling, knead the mouth and put it into the steamer. After a while, as soon as the steamer opens, the aroma of millet comes with the slight sweetness of the date paste.
Hollow noodles
Most northerners are hungry for noodles wherever they go all year round, and northern Shaanxi also has her unique pasta ---- hollow noodles. From the noodles, waking noodles, rubbing strips, platters, winding noodles, dumpling noodles, bracing noodles, shelving, drying, a total of more than a dozen processes before and after, after 4 fermentations, each noodle is stretched to 3 meters long. Each process is done manually, heavy and rigorous, and the production process alone takes 20 hours.
It is only after such a complicated stretch, kneading, and fermentation 4 times that pores are formed in the dough that there is a unique "hollow" noodle. Because of the special hollow, although the noodles are delicate, they can suck a lot of soup, are resistant to cooking and flavor, and the cooked noodles are exquisite and clear, which is much fresher and more thorough than the general noodles.
Lamb stew
The sheep in northern Shaanxi eat ground pepper grass, which lays itself in the stomach, and the meat is tender and almost tasteless. The lamb stew here does not have so much red tape, do not need to look rich but also to cover the fishy seasoning, just a few simple can not be simple onions, ginger, pepper, dried pepper can be, stewed lamb not only retains the natural taste of the lamb itself, but also fragrant, not fishy, is really delicious. Rematch. The red onion unique to northern Shaanxi is even more immortal.
Haggis
Other "sheep sewage" is the internal organs of animals, because of their messy appearance, so they are called haggis." First, the haggis is carefully rinsed, boiled in boiling water, fished out, and cut into silk, slices, strips, etc. Then add the chopped offal under the original soup, add vermicelli and simmer, then add the fried potato strips, etc., and sprinkle it again when eating. On top of the parsley. --Bowl of haggis", the bowl is full of three colors, bright red, turquoise, milky white, red is chili oil, green is green parsley minced, milky white soup. Drink a mouthful of fresh soup, eat a bite of offal, not greasy, the taste is mellow and rich.
Shandong Chapter
The taste of hometown of Weifang
Jujube buns
Nian Song Yun: "Twenty-eighth of the waxing moon, steamed steamed appliqué flowers." Every year on the twenty-eighth day of the Waxing Moon, every household begins to prepare the staple food for the New Year, the steamed buns are steamed, and the next year's days are thriving.
Mothers will knead the noodles into small fish, rabbits, hedgehogs and so on, when out of the pot, steaming, they sit in a row in the pot, white and fat, very cute. The sweet jujube bun is even more hidden in the memory of the New Year's taste, and there is an auspicious jujube mountain on the table, which is food and art.
People often say that Lu cuisine is too low-key. Sichuan, Cantonese and Hunan cuisine are common in the streets and alleys, but Lu restaurants are rarely seen. Therefore, lu cuisine, which is one of the eight major cuisines, is often questioned, but the truth is that the oil-braised prawns, braised pork, fried poached eggs, croquettes, fried clams with green onions, etc. are all Lu dishes.
【Message】
The taste of home, varied, but a warm word; The taste of home, hundreds of miles different, but a thought;
Brother Bing also has a home, but with the country as his home, watch the lights of thousands of homes warm and prosperous in the world; Bing sister also has a home, but before the country and then home, protect a thousand bright lights to shine brightly;
To stay is to dedicate, and to be on the job is to struggle. The smell of home has traveled thousands of miles, bringing the thoughts of parents, you smell, it is the smell of home!
Author: Youth League Committee of the Basic Medical College of the Air Force Military Medical University Editorial Board of the Red Cross Square Newspaper
Planner/ Cheng Bingqian Teng Yihui Li Yanyi
Text/Liu Chao, Song Hongtao, Duan Haokai
Photo / Faye Wong, Yang Jie, Lan Zhuxuan