As the saying goes: "one side of the water and soil to raise the other side of the people", China is a vast country, rich in products, people in different regions have obvious differences in the natural environment and living habits, so as to go through the vicissitudes of the years, wash away the historical lead, the formation of their own unique food culture. These regional food cultures continue to integrate with the development of the times, and eventually evolve into a world-renowned Chinese food culture. Come, follow me today to see the classic snacks of the provinces of the country.
1. Northeast China
Heilongjiang: Harbin red sausage
Harbin Red Square originated from Russia in Eastern Europe, and at the end of the 19th century, Tsarist Russia built the Middle East Railway in northeast China, and a large number of foreigners poured into Harbin, thus also introducing the red sausage craft to the Heilongjiang region. Red sausage, with lean meat and casings as the main ingredients, has a smoked aromatic taste, and is another delicacy choice in Northeast China in addition to stews.
Liaoning: Shenyang turned back
Shenyang hui belongs to halal food, golden in color, fresh in flavor, the outer layer is rolled out with dough, stacked into rectangles, and the inside is made of beef to make a filling. Legend has it that during the Guangxu period of the Qing Dynasty, a bakery owner surnamed Jin in Shenyang made and prepared to eat for his own festival, but he was praised by the officials who passed by the officials, and randomly told the gold shop owner to burn another box to send to the pavilion, and everyone felt delicious after eating, and the business of the bakery shop became more and more prosperous, and the officials and people rushed to buy it.
Jilin: Li Liangui bacon flatbread
Li Liangui bacon flatbread was founded in 1908 in Lishu County by Li Guangzhong, a native of Liuzhuang, Luan County, Hebei Province, and later introduced to Jilin province, becoming a famous traditional snack in Siping City, Jilin Province. Bacon is brownish red in color, fat but not greasy, the crust of the flatbread is golden, the outside is crispy and soft, and it is accompanied by a bowl of millet mung bean jujube porridge, which helps the stomach to digest food and has a unique flavor.
2. North China
Beijing: Donkeys roll
After the donkey rolls the finished product, it is divided into three colors: yellow, white and red, and is made of rhubarb rice noodles, soybean noodles and chengsha as the main raw materials, and the bean is sweet and filling, and the entrance is soft. Because soybean noodles are sprinkled in the last process, it is like a burst of loess that rises when a wild donkey on the outskirts of old Beijing rolls happily, so it is named "donkey rolling".
Tianjin: Gui Faxiang 18th Street Twist Flower
Gui Faxiang 18th Street twist flower in Tianjin Wei can be described as a household popular food, a century-old brand, one of the three best in Tianjin. He has won the National Ministry OfFirst Golden Tripod Award, the Asia-Pacific Expo Gold Medal, and was rated as "Chinese Famous Snack" at the first National Famous Snack Recognition Conference.
Shanxi: Knife cutting surface
Shanxi is the hometown of Chinese noodles, with a rich variety of noodles, of which Shanxi Datong's knife-cut noodles are the most famous, one of the top ten noodles in China. The knife-cut noodles are smooth and chewy, soft but not sticky, and the more they are called, the more flavorful they are.
Hebei: Donkey meat is roasted
Donkey meat fire originated from Caohe Town, Xushui County, Baoding, Hebei Province, the marinated donkey meat is added to the crispy fire with thick soup, the taste is delicious, crunchy and delicious.
3. Central China
Henan: Peppery soup
Peppery soup is made by using a variety of natural Chinese herbs in proportion to the soup, adding pepper and chili pepper, and boiling with bone broth as the base. The taste is rich, the soup is sticky, spicy and delicious, and it is a common soup in northern China. The peppery soup in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province, is particularly famous.
Hubei: Hot dry noodles
Hot dry noodles, like Shanxi's knife-sharpened noodles, are one of the "Five Famous Noodles in China", which is an inseparable part of the life of Wuhan people and is the first choice for premature (Wuhan people call "eat breakfast" "premature"). The noodles of the hot dried noodles are slender and energetic, and are served with tahini, sesame oil, fresh chili powder and spiced sauces, which are spicy and refreshing, and tempting to the appetite.
Hunan: Changsha stinky tofu
Speaking of Hunan snacks, many people first think of Changsha stinky tofu, also known locally as "stinky dried", stinky tofu surface black, outside scorched tender, poured with spicy soup, taste a mouthful of endless aftertaste. It smells smelly, it tastes delicious, and I really don't let go of my mouth.
4. East China
Shanghai: Raw fried
Raw frying is a famous snack native to Shanghai, which is mainly based on pork filling and skin jelly, but also has corn, cabbage, shrimp and other filling varieties. There are sesame seeds and green onions on the top of the raw fry, gently bite through the thin and tender skin, suck a mouthful of fresh and thick soup, the meat filling inside is fresh and not greasy, and finally the crisp bottom is eaten, the process is completed in one go, the taste is excellent, and it is favored by the Chinese people.
Jiangsu: Crab yellow soup buns
According to legend, crab yellow soup buns have been made in the Eastern Wu region of the Three Kingdoms, and by the Ming and Qing dynasties, they have become famous all over the world, and are flavor snacks with Jiangsu characteristics, which are characterized by "thin skin as paper, blowing bullets that are broken". The filling is crab yellow and crab meat, and the soup is cooked with original chicken soup and cooked with fresh taste. The more famous ones are Nanjing Dragon Robe Crab Yellow Soup Bun and Taixing Qu Crab Yellow Soup Bun.
Zhejiang: Shrimp pop-up eel noodles
Shrimp fried eel noodles are the special snacks of Kuiyuanguan in Hangzhou, Zhejiang Province, the raw material is fresh river shrimp and eel, so that the noodles inhale the aroma of eels, the juice is thick and fresh, and the taste is smooth and tender. In addition, shrimp pop-up eel noodles are also rich in protein, vitamin A and trace elements needed by the human body, and their nutritional value is high.
Fujian: Fish balls
Seven star fish balls originated from a beautiful legend, in ancient times, there was a fisherman on the bank of the Minjiang River carrying a boat carried a merchant suddenly encountered a typhoon, damaged the boat, they had to eat fish every day, over time the merchants were tired of eating, the boatwoman used an eel and a bag of potato flour, made of fish balls for the merchants to eat. The merchant returned to Fuzhou and opened a "seven-star snack shop", and later a long-term who entered Beijing to catch the exam tasted this fish ball inscription poem: "A little bit of star bucket cloth is empty, and the jade dew is fragrant to tourists." Although there are thousands of autumn drinks in southern Xinjiang, it is rare to have a seven-star Qin poetry spleen. "Therefore, it is also called seven-star fish balls. Fish balls have a good taste, good tendon strength, long cooking and no deterioration, elastic, delicious taste, is a very famous snack in Fujian region.
Anhui: Five cities of dried tea
Five cities dried tea began in the late Southern Song Dynasty, in the Qing Dynasty began to become popular, legend has it that Qianlong under the Jiangnan is to eat the five cities of dried tea, specially printed on the dried tea without words, known as a well-known reputation. Wucheng dried tea is made with secret sauce, which is rich in nutrition, strong in taste and endless in taste.
Shandong: Changqing Large Vegetarian Bag
Changqing large vegetarian bun is a special feature of Shandong region, according to legend, began in the Qing Guangxu years, it is fried brine tofu, vermicelli, spinach, pepper noodles and other ingredients as raw materials, the top is chrysanthemum-shaped, the skin is thin and even, the filling with the fragrance of the material, and a little spicy.
Jiangxi: Nanchang rice noodles
Jiangxi is the land of fish and rice, rich in rice, there are many rice snacks, and the taste is also relatively spicy. Rice noodles are both a daily staple food and a popular snack. Stir-fry dried rice noodles with lean pork, cabbage, green peppers, ginger and other accessories, leaving soft glutinous and fragrant in the mouth.
5. South China
Guangdong: and the first porridge
According to legend, and the first porridge is related to the Ming Dynasty Guangdong talent Lun Wenshu, who was poor in his family, and after high school, he returned the favor and returned the favor to the boss who gave him porridge to drink, and nominated "and the first porridge". And the first porridge is made of pork lean meatballs, pork liver slices and pork powder sausage. Nowadays, hedi porridge still represents a fashion in Guangdong, and Xiguan is the most famous of Wu Zhanji's and di congee.
Guangxi: Yulin Niuba
Yulin Beef Bar is the most famous flavor snack in Guangxi Zhuang Autonomous Region, with beef buttock meat as the main ingredient, translucent coffee color, tough but not firm, strong flavor, can be called a local must.
Hainan: Baoluo powder
Named after the town of Baoluo in Wenchang City, Hainan Province, Baoluo Powder is one of the must-eat snacks for local breakfast. Its highlight is not in the powder but in the soup, its soup is quiet, delicious and delicious, there is a unique sweetness, and sweet with sour, its taste is wonderful.
Hong Kong: Spicy fish eggs
Speaking of Hong Kong snacks, the first thing that comes to mind will be egg tarts, intestinal noodles and other famous points, in fact, spicy fish eggs in the fashion capital of Hong Kong is a very fashionable and popular snack, after the fish eggs are inserted into skewers, put into the oil pot and fried, brushed with special hot sauce seasonings can be eaten.
6. Northwest China
Shaanxi: Lamb stew
Shaanxi not only meat sandwich steamed buns, but also Heyang County Heichi town lamb stew, known as one of the "four famous foods in Guanzhong", folklore by the Yuan Dynasty Mongols left behind delicacies. Its ingredients are very exquisite, and the boiled lamb should use "ten spices" such as fennel, cinnamon, cumin, galangal, pepper, fennel, table salt, grass nutmeg, cloves and so on. In the past, there was a proverb that "it is better to say a plate of paste than to eat a table", which shows the degree of popularity of the masses.
Xinjiang: Kebabs
In the spring evening of 1986, Chen Peisi and Zhu Shimao performed the skit "Kebabs" to make this Xinjiang-style snack famous, and now Xinjiang kebabs can be described as popular throughout the country, and shops around the world can ask about its strong fragrance, but to eat authentic kebabs or to eat locally in Xinjiang, so that the roots are red and the taste is authentic.
Inner Mongolia: Hada fire
Hada fire is also called bar fire, in Inner Mongolia Chifeng has a history of more than 200 years, it is not afraid of freezing, not afraid of squeezing, not afraid of mildew and deterioration, easy to carry, loaded on the car, on horseback are OK, quite a grassland ethnic taste.
Gansu: Lanzhou beef noodles
Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, is also one of the "top ten noodles in China", is a flavor snack in Lanzhou, Gansu, which requires "one clear (tangqing), two white (radish white), three red (pepper oil red), four green (coriander green) and five yellow (noodle yellow liang)" has now been as popular as Xinjiang kebabs, deeply loved by the people.
Ningxia: Braised haggis
The popular Muslim-style snack of braised lamb offal is made all over Ningxia. It is made of sheep's offal, head and hooves, finely rinsed, and boiled with fresh soup and condiments. A bowl of fragrant, brightly colored haggis with an oily layer of oil floating on it, dotted with red and green.
7. Southwest China
Chongqing: Chongqing small noodles
Speaking of Chongqing, the most impressive is spicy hot pot, Wanzhou grilled fish, saliva chicken and other delicacies, but today our theme is snacks, so we have to count this more people-friendly Chongqing noodles. This spicy spicy flavor, that is called a cool!
Guizhou: Zunyi mutton powder
Guizhou snacks are known for their spicy, Zunyi mutton flour rice noodles snow white, pulling flavor is strong, all those who have come to Zunyi to taste are all praised. It is eaten with fresh lamb soup, rice noodles, lamb slices and spices. Fresh flavor, piping hot and spicy, the soup is not turbid, has been making history for more than 300 years.
Yunnan: Kunming sour pickles
There is a folk song in Yunnan: "Kunming sour pickles, Yunnan people's favorite", Kunming sour pickles are one of the most favorite home-cooked snacks and accessories of Yunnan people. The preparation method is simple and easy, the main raw materials are green vegetables, and the main auxiliary materials are peppers, peppercorns, ginger and so on. The acidity is tasty, and eating a little before a meal can help appetize.
Sichuan: Pot helmet cold powder
The land of Bashu, the land of fertile wilderness, the country of Tianfu, the eating habits are known for their spicy, and the pot helmet cold powder is a very common specialty snack in Sichuan. Made from the Sanhui pot helmet wrapped in yellow thorn cold powder, there are three kinds of Sanhui pot helmets, namely beef pot helmets, salt pot helmets and sugar pot helmets. Two portions of the pot helmet should be eaten freshly and should not be stored.
Tibet: Tibetan noodles
Tibetan noodles is a traditional Snack in Tibet, generally a small amount of Zang noodles, not easy to eat, and only in tea houses to sell, generally can not buy on the stalls. Tibetan noodles taste a little strange at first, there is a feeling of sandwiching, in fact, this is the characteristics of Tibetan noodles, because Tibetan noodles are also made of wheat flour, Tibet began to grow spring wheat six or seven thousand years ago, because of the high altitude in Tibet, is not conducive to the cultivation of wheat, so the quality of wheat is not very high, over time the formation of tibetan noodles this unique taste.