China special snacks!

Drink and eat snails, featuring local snacks.

Main raw materials: snail, perilla leaf, pepper and pig bone.

Production method: Put the snail in clear water for three to five days, remove its tip and tail after the sediment in the belly is spit out, stir-fry with oil, salt, ginger and wine, and then add perilla leaves, peppers and pork bones for stew.

Features: spicy and delicious, mellow and refreshing. When eating, open the top cover of the snail and inhale the soup and meat together.

Venue: Guilin night market can be tasted.

pickled vegetables

Main raw materials: high-quality lettuce, tender cabbage, fresh radish, etc.

Production method: cut the selected raw materials into filaments, two fingers wide, or whole tender leaves, tie them up with bamboo sticks, pickle them with acetic acid and sugar, and finally pour in pepper brine and sesame seeds.

Features: sour, spicy, crisp, invigorating stomach and digestion, promoting fluid production and quenching thirst, good quality and low price.

Location: Guilin food stalls and banquets can be eaten.

Shanghai

There are many kinds of local snacks in Shanghai, including snacks from Zhejiang, Jiangsu, Guangzhou and Beijing. Such as pie, fried dough sticks, soybean milk, jiaozi, steamed stuffed bun, wonton and so on? Make snacks. There are exquisite points in the selection of materials, such as shrimp wonton, fresh meat crisp cake, crab powder small cage, pigeon eggs ball, sand ball, crab shell yellow, eyebrow hair crisp and so on. In addition, such as fried spring rolls, rotten snails, cold noodles, crab powder steamed bread, sweet-scented osmanthus, fried steamed bread, ribs rice cake, Duck blood soup, mutton noodles, curry beef soup, Kaiyang? Oil noodles and Shaoxing chicken porridge are also cheap and good snacks. In addition, there are some special festivals in the middle of the year, such as rice cakes, muffins, Yuanxiao, sugar rice cakes, green balls, zongzi, distiller's grains, fresh meat moon cakes, double ninth festival cakes and so on.

The famous dim sum shops are Nanxiang Steamed Bread Shop "Xiaolongbao", Guihua Hall, Lubo Gallery, Manyuanchun, Hubin, Yuxin and Songsheng Dim Sum Shop "Dim Sum Street in Yuyuan Shopping Mall, also called Chenghuangmiao Shopping Mall". Besides, Lai Xiande, Shaoxing Chicken Porridge Restaurant, Wufangzhai, Canglang Pavilion, Qiaojiazha Tea Restaurant, Wuweizhai and Manfulou are also famous tea restaurants in Shanghai.

Special food in China.

Name of the dish: beef pie

Classification of dishes: package points

Legal classification: frying

China/foreign countries: Chinese food.

Province/country:

Ingredients: instant noodle dough 1 serving, beef 1/2kg, onion1slice, Jiang Mo1/2tsp.

Filling: salt 1 tsp, soy sauce 1 tsp, pepper 1 2 tsp, water 3 tsp, sesame oil1tsp, oil 2 tsp.

Marinade/seasoning:

Give juice:

Methods: 1. Chop beef into thick paste, chop onion into fine powder, add Jiang Mo into the above materials, and put them all into the pot.

First, add stuffing, including salt, oil, pepper, water and sesame oil, stir the meat to remove tendons, and finally

Add oil and stir into beef stuffing.

2. After kneading the dough evenly, cut it in half and knead it into two strips, each strip is divided into 10 small pieces, each small piece is in the middle.

Thick round skin and thin edges, with beef stuffing in the middle, knead into buns, but the mouth is turned down.

3. Heat 1 tbsp oil in a pan, add the pie, close it, then flatten the cake slightly with your palm, and use a small

Fry both sides on high heat, or sprinkle some water and stew slightly until both sides bulge.

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Name of the dish: bean paste buns

Classification of dishes: package points

Method classification: steaming

China/foreign countries: Chinese food.

Province/country:

Ingredients: (1) 4 cups of medium-gluten flour, 3 teaspoons of sugar, 2 teaspoons of baking powder 1 teaspoon of oil.

(2) Half a spoonful of yeast powder, one cup of warm water and half a spoonful of sugar.

(3) One catty of red bean paste (divided into sixteen equal parts)

Marinade/seasoning:

Give juice:

Methods: 1. /Put the yeast powder, water and sugar into the bowl first, and then put the (1) material into the bowl with a pot.

2./ Pour the rejuvenating material (2) and knead it into dough, wake it for 30 minutes, and then knead it evenly when it is twice as big.

Cut into 16 equal parts.

3./ Wrap a portion of bean paste in each round, face down, and put it in a steamer covered with paper for 10 minutes.

After that, steam over high fire for eight minutes.

Tip: When making dough, you should first mix yeast, sugar and water until the dough comes back to life. You can't use boiled water, or you will burn the yeast to death.

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_ Name: Fried Dumplings

Classification of dishes: package points

Legal classification: frying

China/foreign countries: Chinese food.

Province/country:

Material: 1. Worksheet:

~ medium gluten powder: 100 ~ water: 58 ~ fresh yeast: 2

2. Filling:

~ minced meat: 60 ~ dried shrimp: 15 ~ winter flour: half a handful ~ sesame oil: right amount ~ minced onion and ginger: right amount ~ salt: right amount

Marinade/seasoning: 3. Composition:

~ soy sauce: right amount ~ monosodium glutamate: right amount ~ pepper: right amount ~ broth: right amount ~ leek: 60 ~ salad oil: right amount

4. Boiling material: ~ salad oil: right amount ~ flour: right amount ~ water: right amount

Note: The above quantity is%, and the unit is gram. (If multiplied by 5 times, it is recommended to divide 1 slice into 30g. )

Give juice:

Methods: 1. Flour, yeast and water are mixed into dough. Ferment in a warm place and add salt.

2. Mix the stuffing well for later use.

3. After the dough is made, make stuffed buns.

4. Heat the pan, inject salad oil, and fry the steamed bread until the bottom is yellow. Add the decoction and wait until the water is dry before injection.

A little oil will do.

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Name of the dish: scallion cake

Classification of dishes: package points

Legal classification: frying

China/foreign countries: Chinese food.

Province/country:

Ingredients: flour, 3 cups of boiled water, 1 cup of cold water, 1/3 cups of oil, about 1 cup.

6 tablespoons lard, 3 tablespoons chopped green onion and 3 tablespoons salt.

Marinade/seasoning:

Give juice:

Methods: 1. Put the flour into the basin, slowly add the boiling water, and stir and mix evenly with chopsticks.

After about 3 minutes, slowly add cold water and knead by hand until smooth.

dough

2. Cover it with a wet cloth and let it wake up for a while.

3. Divide the dough into 6 pieces, each piece needs to be squashed with the palm of your hand, and then pressed into one foot with a stick.

Spread 1 tbsp lard evenly, sprinkle with half a tbsp chopped green onion and

1/2 teaspoons of salt, and then roll it into a tube by hand, first pinch both ends (use

No oil flows out), then rolled into a spiral shape, squashed by hand, slightly squashed,

Make a pie about three minutes thick.

4. In a pan, heat 2 tablespoons of oil first, then put the cake in the pan and fry it with slow fire (add

Turn one side over after about 2 minutes, and then continue frying until the other side turns golden yellow (in

When making pancakes, you must shake the pan from time to time to make the cake layer easy to separate and crisp.

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zongzi

Ingredients: black glutinous rice, rough glutinous rice, red glutinous rice, etc. Soak in water for the night. The ingredients are soaked in peanuts, and the soaked mushrooms, red beans and chestnuts are added at will. Wrapped in bamboo leaves, boiled in a pressure cooker with water for one hour, and seasoned with molasses (sweet) and miso.

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Jiaozi-twenty-four to thirty.

Skin:

Two cups of whole wheat flour (or half unbleached white flour) and half a cup of warm water. Mix the flour first, leave it for more than an hour, and cover it with a wet cloth.

Stuffing:

Basic materials: vermicelli, mushrooms, Jiang Mo, dried bean curd. Vegetables: celery, yellow bamboo shoots, straw mushrooms, green beans, spinach, sprouts, watercress, Lu Xun, carrots, etc. , choose one or two each.

Seasoning:

Sesame oil and miso.

First, soak the vermicelli and mushrooms in water and cut into pieces. Cut the dried bean curd into pieces. Blanch the vegetables with boiling water, squeeze out the water and cut into pieces. Mix half the vegetables with the other half, and add seasoning.

Non-traditional materials can be crushed with germinated wheat instead of dried tofu and vermicelli.

Wheat malt is sticky, and crushed walnuts, pumpkin seeds, sesame seeds and sunflower seeds can also be added.

The wrapped jiaozi can be boiled, steamed or fried with a little oil. Dip in some apple vinegar and natural rice vinegar when eating, Jiang Mo.

The natural taste of steamed stuffed bun is similar to that of jiaozi. Whole wheat flour is used instead of white flour or mixed with black and white. , reference:. Qid=70080 12902399, snail

Drink and eat snails, featuring local snacks.

Main raw materials: snail, perilla leaf, pepper and pig bone.

Production method: Put the snail in clear water for three to five days, remove its tip and tail after the sediment in the belly is spit out, stir-fry with oil, salt, ginger and wine, and then add perilla leaves, peppers and pork bones for stew.

Features: spicy and delicious, mellow and refreshing. When eating, open the top cover of the snail and inhale the soup and meat together. , Shanghai steamed buns

Stinky tofu

Glass rice tofu

Lamb Kebabs

Mapo tofu,