Where are you from? What's delicious in your hometown?

I come from Wenzhou. Wenzhou is surrounded by mountains on three sides and faces the sea on one side. Wenzhou glutinous rice and Wenzhou Friedvermicelli are common cuisines out of Wenzhou.

The more famous ones are Wenzhou knocking fish and Wenzhou duck tongue.

As for local snacks, I come from Wenzhou seaside. After going out for so many years, the common palm seed is made of fermented rice. Palm seed in my hometown is made of hybrid rice, that is, white zongzi, which is covered with gravy and sauce, unlike fermented zongzi, which is greasy and full of flavor.

There are also fish cakes in Yan Na Pavilion, swimming crabs in Bachao, fish balls in Jinxiang and beef in Pingyang. ……

I am haunted by dreams.

I was born in Sichuan and work in Chongqing. Generally speaking, there is little difference in eating habits between Sichuan and Chongqing, but there are also subtle differences. As far as the most familiar "hot pot" is concerned, the hot pot in Chengdu is mild, while the hot pot in Chongqing highlights the characteristics of "hemp".

In addition, there are other delicacies in Sichuan, such as Chengdu Hotpot, Ji Bo, maocai, Mala Tang, Zigong Deng Ying Beef, Dongpo Elbow and so on.

The most famous Chongqing cuisine should be: Chongqing hot pot, Chongqing noodles, Chongqing chuanchuanxiang, Chongqing grilled fish, Maoxuewang, popcorn, peach slices, spicy chicken, Laifeng fish and pickled fish. ......

I come from Guangxi, which is the land of fruits. There are many fruits, mangoes, lychees, pineapples and so on in June and July.

Xinyang has many delicious foods, such as dried salted duck, dried noodles, Kangji noodles, Xinyang local Regan Noodles, gypsum powder, crispy noodles and so on.

My home is in the north, and it is also the hometown of revolutionary martyr Li Dazhao-Laoting County.

Laoting County is close to Bohai Bay and is rich in marine resources. The most distinctive seafood products are Pippi shrimp around May 1 and Portunus crab around November 1, which are extremely delicious and the best in seafood. Laoting's most famous local specialties are Liu Mei roast chicken and cylinder furnace sesame seed cake. Take a bite, and it will be memorable.

Hello, I'm glad to answer your question. In Puyang, Henan, the most famous thing is to wrap cold rice noodles.

Mix gluten and sesame paste with shredded cucumber cold noodles and spread them directly on the cold noodles.

Then the two sides are folded in half and wrapped from one end to the other.

It's simple to make and easy to eat.

Very delicious.

Coordinates: Chun 'an County, Hangzhou. Maybe some friends don't know that Qiandao Lake should be fine.

There are still many snacks in Chun 'an area, such as Qingming pot, granular pot, rice soup and hairy tofu, which are quite distinctive.

? Let's start with Tomb-Sweeping Day. This snack is still common in Zhejiang and neighboring provinces. It is the representative food of Tomb-Sweeping Day.

Qingming fruit is a typical snack in Tomb-Sweeping Day, which has a strong festive atmosphere and significance. Generally, two or three days before Tomb-Sweeping Day, I went to the foot of the mountain to pick the tender leaves of Artemisia argyi, cooked and mashed them in a pot at home, and fully rubbed them with steamed rice noodles to make "clams" like jade bowls. I filled them with tofu stuffing of winter vegetables. Now when conditions are good, I will add meat or winter bamboo shoots, especially the stuffing of winter bamboo shoots is particularly delicious. There is also a kind of stuffing, lichen tofu stuffing, which is estimated to be only available in Chun 'an area. It has a natural flavor.

In some places in Zhejiang, sweet stuffing such as bean paste will be added, and the edge will be shaped like a comb to make a clear, salty, sweet, meaty or vegetarian jiaozi.

This season's snacks tell the story of life and death between Zhong Er, the Golden Childe, and Jiezitui during the Spring and Autumn Period and the Warring States Period. The raw materials it uses are also very meaningful, such as green vegetables such as "wild wormwood", "bamboo shoots" and "mustard", which are longer than spring; Picking in spring; When eaten in spring, it also has the effects of relieving cough and resolving phlegm, benefiting qi, warming the stomach and expelling wind. Therefore, the ancients used it as food, which not only has the meaning of bringing back the dead, but also has the effect of treating frequently-occurring diseases in spring.

Homophonic "wrapping" is a history with no legend, a way to get along with nature and a deep respect for that legendary history.

Wugubao is another snack in Chun 'an. I don't know if there are any other places. The custom in Chun 'an area is to eat corn on this day in Grain Rain. The older generation said that eating grains in the long summer would not cause sores. It's also easier to boil rice noodles in water. Knead smooth dough, then pick small steamed buns, and finally knead them into circles, which is more convenient than wrapping Qingming jiaozi. When frying, add vegetables according to your own preferences, generally add tofu strips, vegetables and shredded pork.

Rice soup, a mushy snack, can best represent the special snacks in Chun 'an area. In the past, food may be scarce. You only need a little rice to cook this, and you can eat it for several days with some vegetables. It is a good way to solve the problem of food and clothing [covering your face]

Fenkou and Jiangjiadai are the most distinctive areas in Chun 'an. The main raw materials are rice, pepper, fennel, dried tangerine peel, garlic, dried bean curd, dried vegetables, tofu, taro and so on. Some people put shredded pork or large intestine, which is more delicious. Rich in protein, vitamins, crude fiber and other nutrients, easy to digest, suitable for all ages.

There are many reasons for rice soup, but two opinions are generally recognized, one of which is related to Zhu.

It is said that more than 800 years ago, Zhu, a famous Neo-Confucianism scholar, gave a lecture at Yingshan Academy, and all the neighbors came to listen. Zhan Yizhi, dean of the Academy, sees many people, and no matter how bitter the meal is, it can't eat so many meals at home. When he was in danger, Zhu gave him a good idea-cooking rice soup and teaching him a good way to cook rice soup. Sure enough, everyone is full and fragrant, full of energy, flexible in mind and good in memory (pepper and garlic are fragrant and spicy). Since then, rice soup has spread rapidly in Sui 'an. (Before the Xin 'anjiang Reservoir was built, there were two counties, Chun 'an and Sui 'an. After the completion of the reservoir, the two counties merged, collectively known as Chun 'an County, which is the largest county in Zhejiang Province. )

Another widely circulated version is said to be 1, 000 years ago, there was drought and famine everywhere in the lion city, and the people were miserable without rice. Later, a scholar came up with a way to collect the rice left at the bottom of the rice tank in every household, mix it with water and grind it into rice slurry with a stone mill. Some people still have some dried vegetables at home, so they add dried vegetables and cook them in a pot with water to make a "hodgepodge". Cooked, boiled, suddenly fragrant. The scholar scooped a spoonful with a spoon and tasted it. He couldn't help praising: "It's delicious!" Everyone is vying for your spoon, and I ate this "hodgepodge" with one spoon.

Until now, there are still such traditional customs in this area. No matter who cooks rice soup, they will be invited from door to door and let them bring their own bowls and chopsticks to taste. During the Spring Festival, every household cooks rice soup and entertains guests with rice soup.

In addition, when the old man died, he would cook rice soup, especially the rice soup of the old man, and his neighbors would come to eat it, hoping to live as long as him.

There are three steps in making rice soup: soaking, grinding and boiling. Soak rice, fennel, garlic and pepper together, and cook rice soup with ingredients such as dried tofu, dried vegetables, tofu, taro, diced meat and large intestine. (Diced tofu does not need to be cooked) It takes a long time and is ground into rice slurry with a stone mill. Nowadays, many machines are used for grinding, but the mechanized ones are always worse than the stone mill.

Finally, cook, stir-fry with oil (with side dishes), add water to boil the vegetables, then slowly add rice slurry, stir while pouring, and add various vegetables (wild vegetables, large intestine, etc.). ) cook together and add seasoning when it is almost cooked.

For Chun 'an people, this bowl of rice soup can not only wrap the stomach, but also be a kind of homesickness, which is the taste of grandma, grandma or mom when I was a child.

Finally, let's talk about hairy tofu, which is different from stinky tofu. After tofu is done, let it ferment naturally to grow long hair. Generally, it takes two days for high temperature and humidity in summer and about five days in winter. Mucor in the air will naturally mold on the surface of tofu. The mycelium is white at first, but it will appear black after a long time-this is because the spores in the mycelium have matured. For hairy tofu, white hair is the best, followed by black hair.

After the finished product, it can be fried with pepper and roasted on charcoal fire. What impressed me most was that it was roasted on charcoal fire, and the taste was indescribable.

Whether it's charcoal roasting or pepper frying, the finished product can go from one extreme to the other as long as it is simply seasoned and cooked. The unpleasant smell turned into a rich fragrance, and the scary white hair made the unique soft taste of hairy tofu.

This delicious food is a gift from this beautiful land. The preservation time of hairy tofu is only a few days, and it will not go out of this mountain forest, which is known all over the world. Only when you come here can you really accept and taste.

I come from Chongqing. Everyone knows Chongqing hot pot. That tunnel is called a bus.