What's your favorite hometown flavor?

The bright moon startles magpies on other branches, and the clear wind chirps cicadas in the middle of the night. In the fragrance of rice flowers to say a good year, listen to the sound of frogs." It's fall harvest time again, when fish, rice, fruits and vegetables fill up the granary. Among China's many cuisines, there is always a flavor that you can't forget the most of your native feelings.

The first "Chinese Farmers' Harvest Festival" will be held on Sept. 23 this year, which is the first time hundreds of millions of farmers will have their own festival. The Ministry of Agriculture and Rural Development (MARD) has launched a list of "5 100s", including 100 rural delicacies. Of these 100 rural cuisines, which best represent the flavor of your hometown?

Beijing: Halogen-boiled hotcakes

Many people find Beijing cuisine too "heavy". Bean juice, fried sausage ...... people who love him can not stop, people who hate him to avoid, brine hot roast can be called one of the representatives. It originated in Beijing south of the city's South Cross Street, the fire and stewed pork intestines and pig lungs put together to cook, supplemented by marinade, plus garlic sauce, soy sauce tofu juice, cilantro and other auxiliary materials, so that the fire through and not sticky, meat rotten and not bad.

Other country delicacies: popped tripe, old Beijing fried noodles

Tianjin: Lao Bao San

Lao Bao San, the name sounds like a kind of Jianghu bravado of the lower tip of the Nine Rivers, but it tastes very delicious. The main ingredients include pork tenderloin, pork liver and pork loin. Authentic Lao Bao San is usually served without side dishes, but nowadays, when it comes to nutritional balance, a little onion, green and red peppers and other side dishes are sometimes added.

Other countryside dishes: meat and potatoes boiled in small fish, dog buns

Shanghai: Crab Shell Yellow

The sophistication and tolerance of the Shanghainese people is fully reflected in this crab shell yellow. It is made of shortening flour and leavened flour, made into a flat round cake, with a layer of sesame seeds stuck on the cake surface and baked on the oven wall. The fillings are both salty and sweet, the salty ones include green onion oil, fresh meat, crabmeat, shrimp, etc., while the sweet ones include white sugar, rose, bean paste, date paste, etc. The cakes are made in the shape of a crab shell. Because the cake is shaped like a crab shell and its color is as deep red as the back of the crab shell when it is cooked, it is called "Crab Shell Yellow".

Other countryside delicacies: eel paste with ringing oil, pan-fried steamed buns with chicken

Chongqing Municipality: Chongqing hot pot

"There is nothing that can't be solved by a single hot pot, and if there is then there are two." Chongqing hot pot, once originated in the late Ming and early Qing dynasties in Chongqing Jialing River, Chaotianmen and other docks of boatmen's fiberglass rough dining, has long since become a national late-night food essential delicacy. Beef tripe, pork yellow throats, duck intestines, ox-blood wanton and so on in the rolling red oil a hot, that flavor straight into the heart.

Other rural cuisine: Chongqing noodles, Chongqing spicy chicken, hot and sour noodles

Inner Mongolia Autonomous Region: hand-picked meat

"The sky is vast, wild, wind-blown grass to see the cows and sheep". In Inner Mongolia, in addition to the vast prairie, the most attractive than the delicious hand-steak meat." Hand-steak meat" is hand-grasped mutton, called "Ulaan Ide" in Mongolian, is a traditional food of Chinese ethnic minorities for thousands of years. The bone of the lamb according to the bone section of the split, put in a pot without salt and other seasonings, with the original juice to cook. When eating, one hand grasps the lamb bone, one hand takes the Mongolian knife to pick off the lamb, and dip it into the seasoning to eat. According to the custom of herders, hand-picked meat is usually used as dinner.

Other village foods: shabu-shabu, roast lamb, Mongolian blood sausage

Xinjiang Uygur Autonomous Region: Dapan Chicken

Dapan Chicken is a famous dish in the Xinjiang region, with a variety of origins, but the true origin is impossible to trace. The main ingredients are chicken and potato cubes, cooked with belt noodles. The dish is colorful, with smooth and spicy chicken and soft and sweet potatoes, spicy and fragrant, coarse and fine.

Other rural cuisine: grilled lamb kebabs, grabbed rice

Ningxia Hui Autonomous Region: spicy stir-fried lamb

Ningxia is a small region, but the local flavors are distinctive, and the food is not forgettable, no less than in other provinces. Stir-fried lamb practice is unique, the selection of materials, ingredients, cooking is very careful. Lamb is too small, tender meat flavorless; lamb is too big, old meat is not fresh. Cooking stir-fried lamb, the key in the "burst" on the basis of both "stew" and "braising" techniques. Stir-fry on high fire, so that the flavor into the meat, so that the dishes are tender and delicious, fragrant, with distinctive local characteristics and national flavor.

Other rural cuisine: haggis, mutton hand grasping