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. Order, can't say, heartache or not? Circle of friends to show off, words can not be typed, the heart is not congested? Don't want this embarrassment, then follow Xiaobu while eating food and increasing knowledge.
North China
Pleats
Speaking of Beijing's snacks, in addition to roast duck, the fire is also one of the must-eat delicacies. According to legend, the Fire was created in 1876 by Yao Chunxuan and his wife of the Shunyi clan. To make, fill the dough with the filling, fold on both sides, the other two sides are not sealed, put in a frying pan and fry until golden brown, then serve on the pan and serve while hot. Its color is golden, the caramel is overflowing, and it is delicious and delicious. Because of its long shape, sometimes folded in half, similar to the ancient back on the shoulder of the folds, so the name of the folds burned. The "pants" of the folds should be read softly, which is a kind of long strip of cloth pockets 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 hipster! In fact, the flavouring fire tastes a bit like a pot sticker, accompanied by a sour and spicy soup made of chicken blood and tofu strips, not to mention how sour and refreshing!
In Tianjin, the status of Gaba cuisine is on a par with pancake fruit. Just like there is no fruit in the pancake fruit, gaba is not a dish, it is more like a soup. Gaba vegetables are made of mung beans and millet water ground into a pulp, spread into thin and even pancakes, dried and cut into willow leaf-shaped strips, immersed in vegetarian brine, bowled, sprinkled with sesame paste, curd milk, chili oil, spicy paste, sprinkled with dried brine slices and coriander foam and other six small ingredients. Legend has it that the name of this Gaba dish is still the name specially given by the Qianlong Emperor when he visited weifu privately, and it feels great!
This dish, Hang Xiaowei had eaten before when he traveled in Shanxi, when he first saw the menu, he was also confused and blurted out, "What is this laolao?" (Typical recognition of the half), later or the waiter introduced this pronunciation kǎolǎolao, 栲栳栳栳 in Shanxi Datong, Lüliang and other places is a very grounded noodle. It is made of 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. With several sauces dipped in to eat, the taste is very strong, and quite full, and later Hang Xiaowei also heard that in the local every old birthday, children full moon, festive hospitality, chestnut is a must-eat thing, there is a symbolism of solid harmony, can be popular!
Indigo sugar is a traditional sweet tooth with a long history in Shaanxi, but it is also popular in Jilin, Henan and other places. Indigo sugar looks a bit like a drumstick, there is a layer of white sesame seeds in the golden skin, which is a honeycomb sugar heart, a bite down, just start crunchy, eat the sugar heart part from crisp to soft, sesame flavor mixed with the sweetness of the sugar heart, there is simply a feeling of going to heaven. In fact, the indigo in the indigo candy is 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 directly renamed it and designated it as a court refreshment.
Among the many snacks in Xi'an, the koshiki cake is definitely an eye-catching presence! That's because the sale of the cake is really not good, but when you eat it, Hang Xiaowei's girlish heart is instantly stirred up, that sweet and soft glutinous, like eating a huge pastry, but when it comes to how to read this thing, Hang Xiaowei tells you that although "Zhen" and Zhen Huan's "Zhen" look like a thief, 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. 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!
South China
Egg bun "steamed" pronounced sǎn, not read sǎ, it is a traditional fried food in many parts of china, mainly made of flour, gluten flour, eggs and lard, fried in a frying pan until golden brown, fished up and then dipped in maltose, crispy and sweet, simply delicious in the world.
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. 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.
Southwest Chapter
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.
Rice dumplings are one of the traditional staple foods of Tibetan herders. "Rice dumplings" is the Tibetan transliteration of fried noodles, it is a staple food that the Tibetan people must eat every day, as a guest in the homes of Tibetan compatriots, the host will definitely bring you fragrant milk tea and barley fried noodles with both hands, golden ghee and milk yellow "qula" (casein), sugar stacked layers on the table. Rice dumplings are flour that is washed, dried, and fried, and when eaten, it is mixed with a small amount of butter tea, milk residue, sugar, etc., and kneaded by hand into a ball. It is not only easy to eat, nutritious, high in calories, very suitable for filling hunger and cold, but also easy to carry and store.
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. If you have the opportunity to try it, it is definitely a good experience!
What food in your hometown is difficult to read, you may wish to leave a message to teach Xiaobu it!
EDIT: Tease Ding
Proofreading: A boat, sword wind
Review: Xu Min
Source: Hangzhou Release