What are the specialties of home cooking in your hometown?

The Chinese nation has a long history and a deep-rooted traditional culture, and the home in this nation is deep in the soul.

Speaking of hometown specialties home cooking, or a lot of them, each of which is often eaten in life, or the use of local unique ingredients, or their own processing, so it is more popular, and now we will list a few.

-"Matsutake Mushroom Stewed Chicken" "Fresh Pepper Stir-Fry Chicken", because we here people like to eat chicken, here said chicken is not frozen chicken, but fresh! The chicken is not frozen, but freshly slaughtered, chopped into large pieces or stewed or stir-fried, with a rich sauce and flavorful aroma, which is an essential delicacy for our family dinners here.

--"Goose egg vermicelli", vermicelli is our traditional handmade green bean crystal vermicelli, Zhang Zhang thin as a cicada wing, transparent, elastic taste, toughness, sinewy and smooth, eat up especially refreshing, can be cold, can also be stir-fried.

--"Beef in sauce" is a traditional food of the Hui people here, reddish color, tender meat, mellow flavor, there is an attractive aroma, family dinners, will like to buy some to eat, do not need complex seasoning, only to it! Cut into thin slices on a plate can be eaten, the original flavor is very tasty.

--"Grits Soup" "Beef Bone Soup", the streets and alleys of many of these small stores, hot hot soup, and spicy, with a roasted hot fire with a charred, particularly The first time I've seen this, I've seen it, and I've seen it.

Homemade ginger hot flavor chicken

First of all, prepare 1000 grams of farmland chicken, 100 grams of garlic, 25 grams of soybean office, 50 grams of ginger, 25 grams of garlic, 50 grams of vinegar. The chicken will be washed and boiled in the pot into ninety percent of the boiled salvaged from the generation of cool and cold slaughtered into 1.5 cm wide, 3 cm long strip. Garlic seedlings cut 2 cm section. Boil oil in the pot under the soybean office, ginger and garlic rice stir-fried incense under the boiled and slaughtered chicken pieces and give boiled chicken soup, soup to flat chicken for the best in the next salt, chicken essence, monosodium glutamate, a little sugar, a little soy sauce, cooking wine burned to 5 minutes under the garlic cloves to the water soybean meal and give the old vinegar to the pot to plate that is complete.

This dish is characterized by very local characteristics, taste salty and sour dimensional spiciness highlights the strong taste of ginger and red color.