China famous snacks

China famous snacks China top ten snacks

1, Guilin rice noodles [Diecai District, Guilin, Guangxi]

Guilin not only has the best scenery, but also its rice noodles, which are round, thin, smooth, elastic and unique in flavor. Its workmanship is exquisite. First, milled rice is ground into slurry, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing. It can be eaten in many ways. The production of brine is the most exquisite, and the process of each family is different. It is made of pig, beef bone, Siraitia grosvenorii and various seasonings, and has a strong taste. Different materials and practices of brine have different flavors of rice noodles.

2. Regan Noodles [Wuchang District, Wuhan City, Hubei Province]

Regan Noodles is one of the most famous cuisines in Wuhan, an inseparable part of Wuhan people's life, and has also become a representative of Wuhan cuisine in their minds among the national snack representatives. Noodles have slender roots, strong muscles, butter color and delicious taste. Mixed with sesame oil, sesame paste, shrimp, spiced pickles and other ingredients, it is more distinctive. Regan Noodles is the first choice snack for Wuhan people, so there is no need to say anything about Wuhan people's feelings for it. People who have been to Wuhan from other places think of Wuhan again, mostly because they think of Regan Noodles in Wuhan. Regan Noodles is no longer just a snack for Wuhan people or friends who have spent some time in Wuhan, but a feeling. If you don't eat it, you will feel homesick, and if you eat it, you will smell fragrant.

3. Shandong Pancake [Taishan Mountain in Tai 'an, Shandong]

Shandong pancakes originated from Mount Tai. Shandong pancakes are thin enough. They are made of whole grains. This is a common food-when you roll them with green onions or other vegetables, meat or delicious food, you can eat them with relish. Pu Songling specially wrote "Pancake Fu" for this purpose, which shows his deep affection for pancakes. Why are Shandong pancakes the best? There are many reasons! First, the raw materials of pancakes are finely ground from coarse grains, neither pure flour and rice nor pure coarse grains. They are nutritious and easy for people to digest, because the raw materials for making pancakes all have skins and contain a lot of crude fiber, which is very helpful for digestion and is a good prescription for the worrying health status of urban residents. Secondly, pancakes save time and worry. The thin layer will be cooked in a short time, and the heating time will not be long after cooling, which is particularly energy-saving. It conforms to the rhythm of modern life and our awareness of environmental protection. Third, it is not easy to deteriorate after being stored for more than three months, because the water content is small and it is easy to dry; It is very convenient to eat, and you can match whatever you like. Because it is as thin as paper, you can roll all kinds of dishes on it and eat them with your hands. It is very unique, similar to hamburgers in western food.

4. Chongqing Hot and Sour Powder [Chongqing Jiangbei]

Hot and sour powder was circulated among Sichuanese a long time ago. It is made of local handmade sweet potato powder, and is named for its outstanding sour and spicy taste. Later, after continuous evolution and modulation, it officially took to the streets and became a characteristic snack on the streets. Authentic myna Chongqing hot and sour powder is made on the basis of myna original hot and sour powder. After careful improvement, the main raw material is still Sichuan folk handmade sweet potato powder supplemented by more than 20 kinds of superior seasonings such as pepper and vinegar. Without adding any essence and pigment, the taste of hot and sour powder is vividly interpreted, which makes people linger.

5. Hanzhong Regan Noodles [Hantai District, Hanzhong City, Shaanxi Province]

Hanzhong rice noodles originated in Qin and Han Dynasties. According to legend, Liu Bang, the king of Hanzhong, ordered Xiao He to build the He Shan Dam, and the grain was harvested every year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It's delicious. One day, Liu Bang went incognito and entered the people's home. The hospitable farmers entertained him with cool cakes. Liu bang praised while eating. When asked the name, the farmer couldn't say it. Liu Bang laughed at the method of making it and casually said, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".

6. Ningbo Tangyuan [Jiangbei District, Ningbo City, Zhejiang Province]

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China with a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering to eat jiaozi on the morning of the Spring Festival. When it comes to Ningbo snacks and special foods, everyone will be the first to mention Ningbo glutinous rice balls, especially for foreigners. As for salty crabs and mud snails, they are generally beautiful things for Ningbo people, and their fame is far less than that of Ningbo Tangyuan. Now Ningbo people talk less and less about Ningbo glutinous rice balls and eat less and less. As for whether Ningbo Tangyuan is a "news" produced by non-Ningbo people, Ningbo people have long ignored it. Recently, however, because escort has done a lot, it has been welcomed and sent a lot. There are many questions about Ningbo Tangyuan, a "specialty" of Ningbo, and I also thought about the internal relationship between Ningbo Tangyuan and Ningbo people.

7. Lanzhou Beef Lamian Noodles [Chengguan District, Lanzhou City, Gansu Province]

Legend has it that Lanzhou beef Lamian Noodles originated in the Tang Dynasty, but it has not been verified. At present, there are historical records that Lanzhou beef Lamian Noodles evolved from the old noodle soup of small car beef. The so-called broth is the jelly that has turned into aspic when it is cooled when cooking beef. Extremely delicious, this soup is the top grade of beef noodles. During Jiaqing period of Qing Dynasty (1799), Ma Liuqi of Dongxiang nationality was brought to Lanzhou by Chen Weijing in Qinghua, Huaiqing Prefecture, Henan Province (now Qinghua Town, Bo 'ai, Jiaozuo, Henan Province). Later generations Chen Hesheng, Ma Baozi and others unified the standard of Lanzhou beef Lamian Noodles as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic seedlings) and Huang Wu (noodles and Huang Liang)". It is also said that Lanzhou people learned beef Lamian Noodles from Ma Chengde, a relative in Hualong County, Qinghai Province, and brought it back to Lanzhou. After hundreds of years of innovation and development, Lanzhou beef Lamian Noodles has won the praise of diners at home and abroad for its rotten meat, fresh soup and fine noodles, and has become a business card of Lanzhou. 65438-0999 Lanzhou Beef Lamian Noodles was identified by the state as one of the three pilot varieties of Chinese fast food, and was praised as "the first side of China". ..... [Details]

8. Fried dough sticks [Chaoyang District, Beijing]

1. Raw material 1, main material: 5000 grams of flour (standard flour). 2. Auxiliary rice: 65g salt, 50g alum, 60g baking soda, 3,000g water and 7,500g peanut oil. Method 1: Pour salt and alum into a basin, add 3000 grams of water and stir by hand. When alum and salt are completely dissolved and there are no particles, add baking soda and stir twice, then pour the flour into water and stir evenly, and then knead with one hand until the whole dough is smooth and elastic. Divide it into two pieces, knead it into a ball and cover it with a wet cloth. 2. Put the dough into the pot, bake for 1 hour, cover it with a wet cloth, and let it stand for about 1 hour. Fold the dough indirectly from the edge to the middle twice by hand (the hand is dipped in water, the cold weather is longer, and the baking time changes with the temperature). 3. Stretch the baked noodles into long strips by hand, and cut them into small strips 0.7 cm thick, 2.5 cm wide and 12 cm long with a knife, with uniform thickness. 4. Put the pot on the fire and burn the oil to 80% heat. 5. Stack two small strips together, flush at both ends, press them with a small wooden stick in the middle, then pull them to a length of 25 cm, rotate them along the edge of the pan for 2 ~ 3 times, and gently shake them in the oil pan. Stir the fritters gently and steadily (it is best not to shake the oil).

9.Xi An Hu La Tang [Yanta District, Xi City, Shaanxi Province]

If you were born and raised in Xi, nine times out of ten you will drink Chili soup this morning. It seems that the term Chili soup has been accompanied since I can remember eating it. I can't remember when I first ate it. Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks. Almost in Xi 'an, as long as someone lives, there will be sticky soup. Walking in the back streets in the morning, you can smell the smell of broth coming from the cauldron everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed bread, etc. And look at the rows of soup pulled up by the wooden spoon. This is the custom of Shaanxi people and the life of xi people. Cooking spicy soup is a unique skill of Xi 'an Hui people. It doesn't seem to have spread yet. Almost all shops selling spicy soup will have halal brands, and often some Hui people's paomo restaurants will make guest appearances to sell spicy soup in the morning. Because the essence of Chili soup is soup, we must use good broth, and the pure mutton or beef soup in Paomo Restaurant can just satisfy the picky tastes of gourmets.

10, Tangyuan [Xuhui District, Shanghai]

Tangyuan is a traditional breakfast for old Shanghainese, which can be seen in some stalls in Ningbo and Shanghai. The glutinous rice is rolled into a thin piece of bread, topped with mustard tuber and fried dough sticks, and rolled into jiaozi. In this way, the pure Shanghai glutinous rice balls are finished.