It's the annual summer vacation season again, and although the text jun has not let go of the summer vacation for a long time, he still can't stop the enthusiasm of that trip!
When you go out to play, the most important thing is to put all the local food in your stomach. But China is rich in land, and even the names of the food are strange.
Imagine walking into a restaurant and seeing the menu, but the name can't be read, won't your heart hurt? Want to send a circle of friends to show off, but the word will not type, your heart will not be blocked?
Let the Word King sweep the mines for you today! Classic snacks from all regions of the country, don't read it wrong again
In addition to roast duck in Beijing, there are many snacks of all kinds, and the old Beijinger's mouth is one of the must-eat delicacies.
The "pants" of the folds should be read softly, which is a kind of long strip of cloth pocket in the old days, with an opening in the middle and two ends to hold things, put on the shoulder to go out, you are a fashion master!
/ Pants /
So named because of its resemblance to a rag, it is actually a fried food that is tender on the outside and tender on the inside.
It tastes a bit like a pot sticker, and it's served with a spicy and sour soup made with chicken blood and tofu strips, not to mention how sour it is!
It is said that the first to do the fire was a Yao couple who came to Beijing from Shunyi to make a living during the Guangxu period, so if you calculate it, it has a history of hundreds of years!
Pancake fruit and gaba cuisine are the two giants of Tianjin street food. But just as there is no fruit in the pancake fruit, Gaba is not a dish, it is more like a soup.
Tianjin people call mung bean pancakes "Gaba", so Gaba cuisine is actually a snack made by cutting mung bean pancakes into thin strips, mixing them into the prepared marinade, and mixing them with sesame sauce, coriander, peppers and other small ingredients.
It looks a bit dark, but it has a unique flavor!
Legend has it that this Gaba dish is also the name given by the Qianlong Emperor who loves to go out on tour, and it seems that the taste of the domineering president's name is also unique in painting style.
Chestnut is a kind of grounded noodle food in Datong, Lüliang and other places in Shanxi. It reads a bit of a scary read, much like "Roast Grandma".
But in the eyes of the locals, it is a must-eat thing for the birthday of the elderly, the full moon of the children, and the hospitality of the festival, which has the symbolic significance of solid harmony and can be welcomed!
It was originally a container made of wicker and shaped like a bucket. However, this food is made from yóu noodles.
Knead the small dough out of the tongue-shaped flakes, and then wrap it around your fingers to roll out the cylindrical dough. At first glance, I thought it was an egg roll!
Having said all this salty, now let's have some sweet ones.
Indigo sugar is a traditional sweet with a long history in Shaanxi, which began in the Zhengde period of the Ming Dynasty, looking like a cute little mallet, the skin is stained with sesame seeds, and after biting open, the inside is a snow white delicate honeycomb sugar heart, from the outside to the inside.
Indigo is actually the dog tail flower as the saying goes, but the indigo candy is not made of indigo, the main ingredient is glutinous rice. The reason for this name is said to be related to Empress Dowager Cixi.
At that time, Empress Dowager Cixi especially liked it after eating, and said that it resembled a lotus flower. So the witty officials around him changed its name and designated it as a court refreshment, and at once brought the indigo candy to the peak of food.
In addition to going to Xi'an to feel the cultural charm of ancient Chang'an, eating and eating is also one of the important itineraries! Xi'an has a special snack called Koshiki Cake, which is made of glutinous rice, red dates or dates, which are sweet and soft.
Although "甑" and Zhen Huan's "Zhen" look like thieves, its correct pronunciation is zèng. This is an ancient vessel with many steam-permeable pores at the bottom, which the ancients used to steam food.
/ Tao Ke /
As the name suggests, koshi cake is a steamed pastry, but xi'an locals do not use the character "甑" when reading it, but call it jìng gāo, I didn't expect it!
However, since the pronunciation of jìng cannot be found in the dictionary, the phonetic transcription of the character Jun is still based on the original pronunciation of this word zèng.
Wonton is a traditional noodle dish of han Chinese folk, which is called "three best food in the north" along with Lanzhou ramen and Shanxi knife-cut noodles.
But its name is a bit odd compared to the other two, and at first glance it thinks it's "qualified", but it certainly isn't, it should be pronounced hé le. The method is also very strange, it is "pressed" with special tools!
The bird bed is a tool specially used to make wonton noodles, there are many small round eyes on it, put the reconciled soba noodles and sorghum noodles in the wonton bed, use the leverage principle to squeeze the dough into noodles, and then put it in the pot to cook, a bowl of hot wontons is made.
/ Dumpling beds /
It is not difficult to understand, referring to the meat cheek, that is, chopped meat or diced meat, but its pronunciation makes many people difficult,? Dry? Unexpectedly, it was pronounced as sào zi. Well, this innings, lost in the next game.
The noodles are also a versatile noodle sauce. To eat the noodles, you have to eat "white noodles, thin tendons, oily and sour and spicy", and Baoji's Qishan noodles are the most authentic.
Soup is also the soul of the noodles, the soup not only has seven points thin and three fat meat cheeks, a variety of ingredients are also indispensable, fungus, tofu, egg skin, yellow cauliflower, radish... I can't stop thinking about the saliva!
Steamed bun "steamed bread" read sǎn, do not read sǎ, it is a traditional fried food, crispy and sweet, in many places in our country, so the word to learn is really not a loss at all, travel all over the country can be used.
Egg bun is a traditional snack in the Pearl River Delta region of Guangdong, made of flour, gluten flour, eggs and lard, fried in a frying pan until golden brown, and then dipped in maltose.
However, because the egg bun is crisp and crisp and easy to fall apart, the word is often used in Cantonese to refer to small people who are timid and afraid of not becoming a climate. Needless to say, it's really vivid!
Although Cantonese people dare to eat anything, the Hakka Meizhou rat is still cold and sweaty. Rats? Rice made with rats? Traveling is just a trip, not to take risks, do you need to be so heavy mouth?
Don't be afraid, "粄" pronounced bǎn is not fàn, it is actually a rice product, and the ingredients are not related to rats for half a cent.
It is only because it looks two-pointed in appearance that the industrious and brave working people think it looks like a rat... What a mystery!
Do you know what the "Four Great Kongs" of Gangnam were earlier? Except for the fritters, soy milk, and flatbread you often eat, the rest of you may not even be able to read the name! It's called rice.
The Jade Chapter says:
Rice, rice also.
粢 is a general term for cereals, pronounced zī. Gangnam's rice is mainly steamed with glutinous rice and japonica rice, and the taste is against the sky. Rice cake is actually a rice cake that is cut into long strips and fried in a frying pan.
Like all fried foods, the outer layer of the rice cake is a bright golden yellow, but the inside is snow-white rice, and you will know what it is like to be crispy on the outside.
If you go to fú líng in Chongqing, you may be able to feel their hospitality: eat boiling water.
Eating boiled water is not the meaning of drinking boiled water, but inviting guests to eat oil mash. Oil mash is a pre-dinner drink for receiving guests in Fuling. When guests enter the house, the host will first cook a bowl of oil mash for the guests to enjoy.
According to the "Fuling City Chronicle", the snack of oil mash has been available since the Qing Jiaqing period. Mash is a kind of rice wine, called "liquor" in ancient times.
It is made from glutinous rice fermentation, which is best eaten in summer and has a great effect on heat relief. But don't pronounce it liáo zāo, the correct pronunciation should be láo zāo!
In addition to the good mountains and good water in Yunnan, all kinds of snacks with ethnic characteristics can also be eaten all the way! Something like buckwheat is well worth a try.
Buckwheat is commonly grown in the alpine mountains of Yunnan, and some areas even use buckwheat as a staple food, so one of the important ingredients of buckwheat is buckwheat noodles.
Bucktuo is one of the daily pastries of the Hui people in Yunnan, with a golden color, soft and delicate, and melts in the mouth. Although it feels like the heat is high when I look at it, it doesn't matter! As long as it is delicious, the text jun is willing to eat and then lose weight!
When you arrive in Tibet, which also has strong ethnic customs, it is better to go into the countryside and follow the customs, leave the rice noodles behind, and follow the Tibetan people to try the staple food that must be eaten every day: rice dumplings.
Pronounced zān bā, it is a transliteration of the Tibetan word for "fried noodles", but it is not at all the same as the style of fried noodles you are familiar with, it is a piece.
The main material of rice is barley. After the Tibetans wash, dry and fry the barley, grind it into flour, add a small amount of butter tea, milk residue, sugar, etc. to stir when they want to eat it, and then knead it into a ball by hand to eat it.
Not only does it have a unique taste, but it's especially easy to fill your stomach with a little bit of it!
There is also a dish in Tibet that must be tried! That's an enema!
Although "氽" and "汆" look like twins, they are pronounced very differently, and the "氽" in the enema is pronounced tǔn, which originally means floating, and later extended to fry in oil.
Enema is a dish that Tibetans often eat during the Chinese New Year. It uses fresh sheep intestines as containers, and is poured with sheep blood, mutton, and mutton oil, which can be made into blood sausages, meat sausages, and oil sausages.
Although the taste is a bit indescribable, if you have the opportunity to try it, it is definitely a good experience!
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