The eight "special" condiments in China are all excellent condiments, but few people eat them outside the local area?

The birth of seasoning makes cooking easier. To give a typical example, first of all, pig bones and chicken skeleton materials should be boiled into big bone soup, and then there will be a treasure of thick soup. We just need to melt the thick soup treasure and get a bowl of delicious big bone soup.

Therefore, more and more seasonings appear, which not only enriches the taste of dishes, but also benefits a group of lazy artifacts, saving cooking time, and even novices can make delicious meals with the help of seasonings. Let me give you a brief introduction. The eight "special" seasonings in China are excellent seasonings with local characteristics, but few people eat them when they really go out of the local area.

First, Shanghai spicy soy sauce

When traveling in this international metropolis, spicy soy sauce from Shanghai is a must-taste fragrance. Spicy soy sauce often happens with hamburger meat, and the empty taste is bland, but the hamburger meat dipped in spicy soy sauce has been all the way, adding flavor and fragrance, and the taste is absolutely unique.

Spicy soy sauce used to be British soy sauce. Later, after cultural integration and transformation, it became a favorite seasoning for old Shanghainese. But it is puzzling that people in other areas can eat hamburger meat, and only Shanghainese will eat hamburger meat with spicy soy sauce.

Second, Minnan language-red onion sauce

Common condiments in Taiwan Province Province and Fujian Province are made of red onion, which is a completely different ingredient from onion and green onion. Minnan people like garlic sauce with scallion oil very much, which is used for fried noodles and bibimbap. It tastes salty and delicious. Taiwan Province Taiwan Province braised pork rice will definitely have garlic sauce made of scallion oil or red onion.

Third, Guangdong Chaoshan-Puning bean paste

Puning bean paste, which can be used for cooking and dipping, is chaozhou people's favorite delicious food. Add a spoonful of Puning bean paste when cooking, and the sauce smells delicious. When steaming fish, add a spoonful of Puning bean paste, which is delicious. There is also soy sauce roast chicken, which uses soy sauce seasoning. The flavor of soy sauce and chicken is blended together, which is extremely delicious.

Fourth, Sichuan-Baoning vinegar

Baoning vinegar, one of the "four great vinegars" in China, is not as sour as Shanxi vinegar, nor as fragrant as Zhenjiang vinegar. It is unique in that its medicinal taste is very shallow. Baoning vinegar is indispensable in Sichuan cuisine, and Sichuan cooking is indispensable. Confusingly, Sichuan cuisine is popular all over the country, but Baoning vinegar is not as famous as Shanxi vinegar and Zhenjiang balsamic vinegar.

Verb (abbreviation of verb) Xiamen sand tea sauce

Seafood soy sauce, which is very popular in Xiamen, can be used to make Satay Noodles, beef with sand tea, hotpot restaurant with sand tea and string of sand tea. Seafood soy sauce, formerly known as Sha dia, evolved from Nanyang Island, and became seafood soy sauce by adding peanuts, white sesame seeds, Xiami Music, garlic and other materials. Let's stop here. Seafood soy sauce in Xiamen tastes different from sand tea sauce in Guangdong.

Six, Guizhou-rotten pepper

The taste of Guizhou people can be said to be the most important, and both hot and sour can be eaten. But the rotten peppers in Guizhou are different from the early peppers in other provinces and cities. Its flavor is mainly fragrant and can be eaten cold, cooked and dipped in water. The bad pepper cooked by every household tastes different. There is always a stall selling rotten peppers, which is the best in the hearts of Guizhou people.

Hainan yellow lantern Chili sauce

Only the yellow pepper produced in Hainan looks particularly lovely on the surface. In fact, it tastes very spicy, and it is spicy without choking, and it is delicious without getting angry. It is the killer of Hainan people's bibimbap. Many Hainanese must bring a jar of yellow lantern Chili sauce when they live in other places, otherwise the rice will not be fragrant enough.

Eight, the northeast-batter

Soybean paste made by soybean fermentation is a unique flavor of Northeast China. Noodle sauce can be dipped in watery ingredients and made into egg sauce. It was salty at first, but the more you eat it, the more fragrant it is, and the more you like it. If you are a good friend from other places, you'd better try the bean paste first, and then upgrade to the noodle paste when it feels fragrant.