Home Uncategorized List of special snacks and folk cuisines all over China. Help!

List of special snacks and folk cuisines all over China. Help!

by admin

1. Taipei: many Hong Kong artists are crazy about Mandarin Duck hotpot. It is said that Guo Fucheng packed the hotpot materials when he left. The most important thing of hot pot is the soup bottom. There are as many kinds of soup bottom as there are many stores, but no one knows the material and manufacturing method of soup bottom. Like eating Sichuan cuisine, the spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half non spicy. You can choose. Different from other hotpots, duck blood is indispensable in the materials, as well as tofu, tripe, beef assortment, chicken and so on. The price is rich and thrifty, equivalent to 100 yuan to thousands of yuan. 2. Kaohsiung: fried oyster is a specialty of Kaohsiung. It is a kind of shell seafood. First stir the oysters with thread powder, then scatter the eggs and fry them in oil. Let the eggs wrap the oysters like egg cakes. 3. Tainan: fried eel is a specialty of Tainan. The seasonings include sugar, salt and nine kings. Although fried, the fish can still remain delicious with a faint sweetness. 4 roast meat includes roast goose, suckling pigeon, suckling pig, barbecued pork and some brine dishes. Generally, it is first pickled with secret sauce for a period of time, and then baked in the oven. The skin of roast goose and suckling pig is crisp and fat, with a slightly sweet taste loved by Cantonese. Shenjing roast goose and Huatian suckling pigeon are “time-honored brands”. Cantonese people always bring suckling pigs to worship God during the Spring Festival. They also like to cut suckling pigs at the beginning of the film. The brine dishes are relatively light, including brine goose feet (wings), brine duck kidney, etc. 5. Harbin steamed rice cakes with sweet stuffing fried dough twist,
Beijing’s coke ring, honey twist flower, pea cake yellow, AI Wo Wo, fried pork liver. Shanghai’s crab roe, Nanxiang steamed buns, Shaoxing chicken porridge. The flesh of a donkey, a dog’s eye, fried cake, a small fish, a stick fruit, a GUI flower, a big twist flower, a five spicy donkey meat in Tianjin. Castanopsis fargesii, sliced noodles, pulled pieces, etc. in Taiyuan. Xi’an beef and mutton steamed buns, Ganzhou pot helmets, Lanzhou ramen and oil pot helmets. Roast mutton, Nang and rice in Xinjiang. Shandong pancakes. Jiangsu’s shaoshao with scallion oil, Tang Bao, San Ding Bao Zi, crab roe Shaomai. Zhejiang butter cake, Chongyang chestnut cake, fresh meat brown seeds, shrimp fried eel noodles, purple rice eight treasure rice. Laba porridge, big rescue, Huizhou cake and bean skin rice in Anhui. Fujian oyster cake, hand grasping noodles, spiced bundled hooves, tripod side paste. Taiwan’s Du Xiaoyue Danzi noodles, eel noodles, golden claw rice noodles. Fried pile and bamboo rice in Hainan. Henan jujube pot helmet, white sugar coke cake, egg cloth bag, blood tea, chicken roll. Hubei’s three fresh bean skin, Yunmeng fried fish noodles, hot and dry noodles, Dongpo cake. Hunan’s new rice, brain marrow roll, rice noodles, Babao turtle and mutton soup, huogong stinky tofu. Guangdong’s chicken cake, preserved egg pastry, frozen meat thousand layer pastry, Guangdong moon cake, crispy lotus bun, thorn obscene steamed stuffed bun, powdered fruit, thin skinned fresh shrimp dumpling and porridge, jade rabbit dumpling, dry steamed crab roe Shaomai, etc. Guangxi’s big meat brown, Guilin horse meat rice noodles, fried vermicelli. Sichuan’s egg baked cake, longchaoshou, glass Shaomai, Dandan noodles, shredded chicken cold noodles, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Dengying Beef and steamed beef with xiaolongfen. Changwang noodles, silk dolls, Yelang noodle fish and lotus leaf Ciba in Guizhou. Yunnan’s stewed beef, fried bait, bridge rice noodles, etc. In addition, there are a large number of ethnic minority characteristic flavor foods, which greatly enriches the connotation of Chinese cooking culture. Beijing famous snack mung beans with bean juice are processed through 9 processes, including screening, washing, soaking, grinding paste, pulping, fermentation, filtering powder, sedimentation and boiling. The color is gray green, the juice is thick and mellow, and the taste is sour and slightly sweet. It is suitable to eat hot food. Sasaki produces shredded spicy pickles with sesame pancakes and coke rings. It has a production history of more than 1000 years. Xiaowotou corn flour and soybean flour are steamed with sugar and sweet osmanthus. Golden in color, like a pagoda, small and exquisite, sweet and delicate. More than 100 small nest heads can be made from 500 grams of noodles. Kidney beans roll kidney beans are made through five processes: grinding, boiling, wiping and pressing, filling and cutting. There are sesame sugar filling, bean paste filling or Mandarin Duck filling with gold cake. melt-in-the-mouth texture. It appeared among the people in the early Qing Dynasty and became imperial food in the late Qing Dynasty. Minced meat pancakes are made by baking noodles with hollow charcoal fire. When eating, cut a small slice of the pancake, take out the center of the face and put in the hot minced pork. It is crispy outside and tender inside, with strong fragrance. Fried tripe, fresh lamb tripe or tripe, cut into strips or slices according to different parts, saute them with boiling water, dip them in sesame paste, soy sauce, vinegar, chili oil, sauce tofu soup, coriander powder and scallion. Fresh, crisp and tender, mellow but not greasy. Fried pimples can be meat or vegetables. After frying, the pimples are dark yellow in color. With green vegetables, they are yellow and green. The food is soft and tenacious, and the taste is mellow. It has a production history of more than 60 years. Donkey rolling is a kind of bean flour cake. In the past, when it was sold, the fried dry yellow bean flour was sprinkled on the cake as soon as it was cut, just like the bursts of loess raised by donkey rolling on the spot. There are two kinds: one is to roll steamed rice dough with fried soybean powder, roll it into pieces, roll it into bean stuffing, cut it into small pieces and sprinkle sugar; The other is to mix brown sugar with cooked soybean flour, roll it into steamed yellow rice dough, cut it into pieces and pour brown sugar water for consumption. The coke ring is fried food. When mixing noodles, pay attention to the proportion of salt, alkali and alum. When frying, control the oil temperature until the color is dark yellow and bright. Shaomai Beijing’s Shaomai skin is as thin as paper, surrounded by wrinkled lace skin. The filling is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, the stuffing core is made of crab and emerald with seasonal changes. It is generally made of pork, with cabbage, green leek, fennel, pumpkin, green onion and zucchini. It is best made in duyichu restaurant. Fangshan peas and yellow peas are made by grinding, boiling, sugar frying, coagulation and cutting. The color is orange yellow, delicate, sweet, cool and palatable. It was originally made by Qinggong dining room. Aiwowo glutinous rice is soaked thoroughly, steamed, mashed, cooled, separated, wrapped with sesame kernel, walnut kernel, melon seed kernel, green plum, golden cake, white sugar and other fillings. It is soft and pliable, crisp and sweet, cool and palatable. It has been made in the Yuan Dynasty
Shaomai Ninghua Hakka traditional snacks. The preparation method is as follows: Boil the taro seeds, peel them, mash them into a paste, mix them with sweet potato powder, knead them repeatedly, cut them into small balls and defend them into a round skin, then make fillings with onions, bamboo shoots, Xiangru, diced lean meat and radish, wrap them into a cone, put them into a steamer for about 20 minutes, take them out and put them on a plate, sprinkle sesame oil and soy sauce, and eat them while they are hot. There are tender, fragrant and fresh delicious pine balls, Ninghua traditional Hakka snacks. Its preparation method: break the tofu, add the diced onion, lean meat, water chestnut, winter
bamboo shoots and other raw materials, knead it into small balls, roll it in the dry 343 powder, put it in after boiling, add seasoning, cook it, and eat it together with the soup. It is smooth, loose, crisp and fresh. According to the Hakka tradition, people can easily live by eating “pine pill”. Therefore, every family eats “pine pill” in the festive atmosphere of spring, hoping for a relaxed and comfortable new year. Chives package Ninghua Hakka traditional snacks. The method is: grind the pulp with high-quality rice, stir it continuously in the hot pot, boil it into a paste, and take it out of the pot for use. Cut the first batch of leeks, bacon, Xiangru, winter bamboo shoots, shrimps and other raw materials into fillings, knead the rice balls into leather bag fillings, steam them in the cage, then put them on the plate and eat them while they are hot. Features: fragrant, fresh and smooth, unforgettable. Sashimi, also known as sashimi, is a traditional dish of Ninghua. A live grass carp with a weight limit of 3-4 kg. Quickly remove the scales, skin and internal organs, and then remove the spines. Then cut it horizontally into thin slices, sprinkle sesame oil, dip it in soy sauce and mustard. The fish is fresh, crisp and refreshing. It is a famous dish for wine. Da Juan is the main dish of traditional Hakka banquet in Ninghua. The method is: mash the tofu, add the diced radish, lean meat, bamboo shoots and other raw materials, transfer an appropriate amount of sweet potato powder, steam it in the cage, cut it into pieces and put it on the plate, pour soy sauce and sesame oil, and sprinkle a little scallion. It tastes delicious. Jasper roll Taining traditional snack. Commonly known as leek glutinous rice. The method is as follows: use rice and leek as raw materials, grind them into slurry, and then bake them into thin cakes, and then add Xiangru, shredded bamboo shoots, shredded meat and chili powder to the stuffing, fry them into a barrel, eat them while they are hot, the oil is soft and lubricated, and the color, flavor and flavor are complete. Assorted oil cake Taining flavor snack. The method is simple: give priority to rice, mix with a little soybeans, grind the slurry, pour a little rice slurry with a small iron spoon, add stuffing, cover with a little rice slurry, put it into an oil pan and fry it into a oblate oil cake while it is hot. Sunken steamed bread Taining folk snacks. Making method: soak the soaked glutinous rice, steam it, pour it into the wooden trough, add brown sugar, with a little tea oil, five spice powder and other seasonings, then mix it with a wooden stick, make it into fist sized pellets, and wrap it with a thin layer of silver made of Japonica Rice. Wuchu Jingmi CI is a unique folk snack of Taining She nationality. The method is interesting: burn the branches and leaves of “wuchu” into charcoal ash, and take alkaline water for standby. Pour boiling water on the soaked japonica rice, steam it in the rice steamer, pour it into the main stone mortar and pound it repeatedly. At the same time, add a little wuchu grey alkali water to make small pellets, steam it and beat it again. After three steams and three dozen, the glutinous rice balls are soft and smooth. Its features: yellow and transparent, soft and tough, smooth but not sticky, with alkaline smell. Zhuangyuan cake is a Taining flavor snack. Preparation method: use high-grade glutinous rice, after soaking, washing and steaming, pour it into a mortar, pound it into a cake, push it into a glutinous rice ball the size of a table tennis ball, and put it into the ingredients that are fried and ground into powder by soybeans, peanuts and sesame seeds (white sugar is added into the ingredient powder), plus leek lard. Its features: light yellow, sweet, soft and tough. Add a little salt and an appropriate amount of warm water to the eggs, break them up repeatedly with chopsticks, then tie one end of the pig intestines tightly with thread, pour the eggs from the other end, and tie them firmly with thread when they are full. Then hold the thread at one end of the egg sausage and put it in the water of about 50 degrees in the pot to swing. When the water boils, take out the egg sausage immediately and cut it into small sections half an inch long for standby. When cooking the soup, put the intestines into the soup, add wild rice, red wild rice and other ingredients, add a little monosodium glutamate, salt and scallion, and cook until the two ends of the egg intestines are in the shape of ground wild rice. It is light and refreshing, which is a delicacy for the banquet. Taro bun is a traditional folk snack in Sanming area. Taro package is soft and fragrant. The main raw materials are vegetable taro and cassava powder. Wash the taro and put it into the pot, boil and peel it, knead it with cassava powder until it is soft and hard, make it into taro bag blank, wrap it with cooked stuffing made of lean meat, Xiangru, bamboo shoots, shrimp, soy sauce and five spice powder, put it into boiling water, boil it until it expands and floats on the water, and then cook it. Dip it in soy sauce, old wine, lard, monosodium glutamate, scallion and other seasonings. Sesame salty cake is a special snack in Sanming area. Preparation method: flour is added with a little salt, monosodium glutamate and rubbed with water to make a round cake without sticking to your hands. It is wrapped with stuffing (refined meat, leek and dried shrimp). One side of the cake is sprinkled with sesame seeds for compaction. Then put the charcoal fire in the iron cage into the cylinder, take it out after baking and ironing the cylinder wall, hold the sesame free side of the cake, stick it on the upper part of the inner wall of the cylinder in turn, sprinkle it with a little water, and cover the cylinder mouth tightly to bake the cake. After opening the cover, put the iron fire cage into the cylinder again to make the cake baked crisp and give sesame flavor. Take out the fire cage and shovel the cake with a shovel. Sesame salted cake is crispy and delicious. It has the advantages of meat color and baking cake. It is a good point for travel. Festival snacks during the Spring Festival, New Year cakes and Ciba are eaten in both urban and rural areas, noodles in Chengguan, dried noodles in rural areas, taro buns in Yuanxiao Festival and spring rolls in spring; Qingming eat Qingming fruit; There are two kinds of baked cake on the fourth day of the lunar calendar: sweet and salty; At the beginning of summer, every family eats and practices fruits

Related Posts

Leave a Comment