How tempting is Chinese country food?

Chinese rural delicacies are very tempting. We recommend frozen pears, wild mushrooms, Qingming cakes, roasted sweet potatoes, and sophora flower cakes.

1. Frozen Pears In the winter in the north, everything can be "frozen".

Frozen pears are one of the three treasures of frozen fruits in Northeast China. As the name suggests, they are frozen pears. Northeast frozen pears are usually frozen with Huagai pears or apple pears. Huagai pears are yellow before freezing, and they taste very good before freezing.

Poor, there are large particles and the skin is very thick.

The frozen pears in northwest Gansu are mostly soft pears, also called perfume pears.

The soft pear varieties are large and can be piled directly under the wall outdoors, covered with straw curtains, and allowed to freeze and ripen naturally.

For pears like Diaodan pears, you need to tie the stems of the pears one by one with hemp rope, and then hang them in a cool room to freeze naturally.

2. Wild Mushrooms In the past, in rural areas, we could see many wild mushrooms with different looks, sizes and tastes everywhere.

Every year from June to August to the end of August, this time is the best time to eat fresh wild mushrooms.

Every spring and summer, many kinds of mushrooms appear in rural mountains. In fields and dense forests, some grow under the roots of trees. Some of these mushrooms of different shapes are edible, and some are inedible.

Wild mushrooms are basically eaten stir-fried, mushrooms stir-fried with meat, and the famous chicken stewed with mushrooms.

3. Qingming cake Qingming cake is a food custom during the Qingming Festival. Almost every household here makes it.

Qingming cake is made by boiling water with mugwort leaves, filtering the water, squeezing out the juice, and kneading it into rice flour repeatedly in a rice sieve. Then add the rice flour to rice milk and knead it into glutinous rice cake.

Glutinous rice and mugwort juice are mixed together and steamed in a large pot.

After cooling, each glutinous rice dumpling will become large, round, golden in color, soft, fragrant and delicious.

4. Roasted sweet potatoes. When I was little, I loved digging sweet potatoes in the ground. After digging out the sweet potatoes with soil and mud, roast them directly in the fire. After roasting, use a wooden stick to dig out the sweet potatoes, peel off the burnt skin, and roast them.

The outer shell of the sweet potato is crispy, and the inside is soft, glutinous and sweet. It is roasted to the point of dripping oil and is so hot that you don’t even have to worry about burning your mouth. You can enjoy the delicious food to your heart’s content.

Nowadays, there are also roasted sweet potatoes sold on the street, but I still can’t taste the same taste as when I baked them myself.

5. Sophora flower cake Sophora flower cake is a common traditional snack in the north.

Sophora japonica flowers are fragrant and sweet, sweet in the mouth and full of fragrance in the mouth.