Hometown specialties

Hometown specialties are as follows:

1, Henan Hu spicy soup?

Hu spicy soup as a common breakfast in the north. Often found in the street breakfast stalls, which is characterized by heavy pepper flavor, salty and spicy, with doughnuts, oil cake flavor is better. At present, it has developed into one of the snacks that every Henanese loves and knows.

2, Nanjing Duck Blood Vermicelli Soup

As the name suggests, there is duck blood, duck intestines, duck liver, etc. as well as cilantro to enhance the flavor, with the best of the duck soup and vermicelli boiled together made. Before serving, sprinkle chopped green onion and cilantro on top to enhance the flavor. The freshly cooked duck blood vermicelli soup is steaming hot, gently stirred, fragrant, and a mouthful of it warms your body and stomach.

3, Xinjiang big dish chicken?

Most of the chicken pieces in Xinjiang are pure meat, naan in the soup of the big dish of chicken to absorb the soup, soaked soft. Take naan wrapped in chicken spicy skin to eat the most enjoyable, the secret soup the more steak the more fragrant.

4, Tibetan ghee tea?

Ghee tea is a specialty drink in Tibet, China, ghee with strong tea boiled, a little salt to taste, cooked until thick. Generally eaten with the Tibetan specialty tsampa, plateau life essential recipe, can play a good role in the cold, while alleviating the plateau reaction, greasy anti-hunger.

Eight Cuisines Introduction:

Cuisines are in the selection of materials, cutting, cooking and other skills, after a long period of evolution and a self-contained system, with a distinctive local flavor characteristics, and for the community to recognize the Chinese diet of the cuisine genre.

The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, topography, history, material resources and dietary customs, and have been recognized as local dishes throughout the country.

As early as the Shang and Zhou Dynasties, China's dietary culture has been in its infancy, to the most representative of the Taigongwang , and then to the Spring and Autumn and Warring States period of Duke Huan of Qi, the food culture of the north and south of the flavor of the dishes showed differences. By the time of the Tang and Song dynasties, the southern food and northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet and salty was formed.

In the early years of the Qing Dynasty, Sichuan cuisine, Lu cuisine, Huaiyang cuisine, Cantonese cuisine, became the most influential local dishes at that time, known as the four major cuisine. By the end of the Qing Dynasty, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine, Hui Cuisine, four new local cuisine differentiation formation, *** with the composition of the Han Chinese diet of the "eight cuisines".