What's your favorite delicious snack from your hometown?

Among the various hometown's food amenities, which one do you like?

Guizhou

1. Kaili Sour Soup Casserole Noodle

GUIZHOU

Kaili Sour Soup Noodle

Casserole Sour Soup Noodle can be said to be the favorite of Kaili people's breakfast, and it's more than a blessing to have your stomach awakened by sour soup noodle.

In the steaming hot casserole, the authentic Miao red sour soup is fresh in color, sweet and sour, very appetizing, and the southern round rice noodles are smooth and strong, together with quail eggs, ham sausage, meatballs, cabbage and liver ...... Some stores also add bean sprouts and mushrooms.

For those who like it spicy, the white and tender round rice noodles can also be put into a dipping sauce consisting of chili noodles, folded ear root and small onions for a more layered flavor experience. Take a bite of the rice noodles and then take a sip of the sour soup - on top!

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2. Kaili Beef Hotpot in Sour Soup

GUIZHOU

Kaili Beef in Sour Soup

Kaili people's fascination with sour soup goes far beyond using it to serve with their noodles.

Sour soup can be used with a wide variety of delicious dishes, but the pairing of sour soup and yellow beef with skin is a match made in heaven.

The soup base can be white sour soup made from fermented rice or red sour soup (relatively spicy) made from tomatoes and wood ginger seeds. While letting the skinned beef boil in the pot, you can start with a bowl of refreshing sour soup, which is instantly appetizing. When the meat rises to the surface, add the sticky skinned beef soaked in the sour soup to the traditional Hmong-style dipping sauce, which is to die for.

You can also add tripe, yellow throat, pork, and vegetables to the pot, and the satisfaction is instantaneous!

The potatoes are boiled and mashed, then salt, chicken essence, glutinous rice flour and other ingredients are added and kneaded into small round cakes, which are then put on a pan and fried. Add green onions while frying, and give it a happy full set of mash with a flat spatula by flipping it around and crushing it. Once it's golden brown, you'll have a nice-smelling taro pakoda. Use chopsticks to pick a small piece of golden taro poi, dipped in a little chili noodles, the entrance of the skin is crispy inside sticky, super fragrant!

The aroma of taro poop was present everywhere in the streets of my childhood. For generations of Guizhou people, this is the irreplaceable flavor of childhood.

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Shanghai

1. Shanghai Scallion Pancakes

SHANGHAI

Shanghai Scallion Pancakes

Unlike in other cities across the country, the scallion pancakes on the streets of old Shanghai were of a medium size and a little thicker.

Shanghai's scallion pancakes are made with a dough that has been hand-beaten many times to give it a firm texture, and are served with local scallions and lard, which is pan-fried and then baked in the oven until golden and crispy before they are finished. Many people also choose to add eggs to their scallion pancakes for a better flavor.

For many old Shanghainese, the scallion pancake is not just a street food, but a wonderful memory of childhood, the scent of scallion oil on the street, the long queue in front of the breakfast stalls, and the crunchy bite of the mouth.

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2. Shanghai Xiaolongbao

SHANGHAI

Shanghai Xiaolongbao

Mentioning Shanghai's food, many people will first think of Xiaolongbao.

Picked out of a steaming basket, the thin skin wraps around the delicious soup and pork filling. Bite into a small bite to suck in the soup and dip it in a bit of vinegar, the flavor is so whiney!

And in the fall and winter when it's time to eat hairy crabs, the crabmeat xiao long is also a masterpiece. The soup is infused with the fresh aroma of crab meat, and the mixture of pork and crabmeat filling is even more flavorful.

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3. Shanghai Cold Noodles

SHANGHAI

Shanghai Cold Noodles

What kind of delicacy would make Shanghainese people go out of their way to queue up on a sweltering yellow-plum day to try it? The answer is cold noodles.

Boiled noodles are blown by a fan to cool them down, then tossed with peanut sauce and balsamic vinegar. The toppings are varied: spicy pork, shredded eel, daikon, and shredded pork with wild rice and green peppers. A bowl of such colorful and flavorful cold noodles on a hot summer day is a simple Shanghai pleasure.

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Hunan

1. Sugar-oil panda

HUNAN

Sugar-oil panda

Sweet but not too thick, oily but not too greasy, with a golden color and crunchy texture, this is Hunan's street food, sugar-oil panda.

Glutinous rice flour is rolled into dough and cooked in a pot with a golden-colored sugar sauce made from brown sugar, white sugar and honey until the poop becomes shiny and the sticky syrup bubbles in the pot. At this point, the steaming hot sugar oil poop is born.

Particularly in winter, in the street with three or five dollars to buy a small plastic bowl of sugar oil poop, with a bamboo stick inserted, biting open the fried crispy skin, dipped in sugar oil and eat the soft glutinous rice core, the air seems to become warm and sweet.

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2. Farmhouse Stir-Fried Pork

HUNAN

Farmhouse Stir-Fried Pork

When it comes to the most beloved Hunan dishes, Farmhouse Stir-Fried Pork will surely take its place.

Thinly sliced pork and fresh chili peppers are stir-fried with ginger, garlic and other condiments, and the spicy sauce is fully absorbed by the meat, which is simply a godsend! In a large bowl on the table, accompanied by a small bowl of white rice, spicy and refreshing, rich meat flavor, so that people's appetite, aftertaste.

ps: you can try to use different meat and different chili with, there will always be one will be your TYPE!"

3. Spicy Chicken

HUNAN

Spicy Chicken

Spicy Chicken

"Spicy Chicken Soup Soak Belly, make people long memories of Jade House East."

Spicy Chicken was first created in the Tongzhi era, with chicken as the main ingredient, with all kinds of spices, onions, garlic, chili peppers stir-fried until the color is golden, the outside is burnt and the inside is tender. The dish has the crunchiness of stir-fried chicken without losing the tenderness of the chicken itself, and the rich and enticing flavor of chili peppers and spices balances out the heavy taste of oil and salt, making it an excellent choice for spicy users!

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Beijing

1. Peking Duck

BEIJING

Peking Duck

"The capital's beautiful food, nothing better than duck, the hot one is especially good"

Many people think that Beijing's cuisine is all fake. Some people drink bean juice and dry-heave in Nanluoguxiang, while others eat halibut and yell at the store for a refund.

Many people feel that Beijing food is beyond their grasp. One second the lips and teeth, the next second directly to death. For thousands of years, the red and black list of Beijing cuisine alternates, but no one questions the deliciousness of Peking duck.

The Peking Duck is made from local duck meat, processed and roasted over charcoal, with a crispy skin and tender, unctuous meat. Duck meat with cucumber, green onion, supplemented with sweet noodle sauce rolled into the hot lotus leaf cake, a mouthful of both the unique mellow aroma of duck meat, but also cucumber refreshing, people can not stop. Remove the meat of the duck rack, can be boiled into a pot of delicious duck soup, can also be served with pretzels fried.

Quanjude and Cheap Square represent the two main schools of roast duck: hanging and smothered. Quanjude's duck skin is crispy and melts in your mouth, while Cheap Square's duck meat is thick and pure. Both have their own unique characteristics, so you may want to try them both when you have the chance.

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2. Shabu Shabu

BEIJING

Shabu Shabu

What's the best thing to eat in winter? Eight out of ten Beijingers would say shabu shabu.

Find a shabu-shabu restaurant on a snowy winter's day, walk through the heavy steam and bustle of the lobby, put tender grassland lamb and fresh vegetables into a copper pot, and wait for the water to boil.

The meaty and fragrant paper-thin slices of lamb are supplemented with sesame sauce, bringing a symphony of freshness and saltiness, fragrant but not stinky, fatty but not oily, warming your heart in Beijing's cold winter days.

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FUZHOU

1. Fish Balls

FUZHOU

FISH BALLS

Fuzhou is a coastal city with a wide variety of seafood-related dishes. Fish ball is one of them. Fuzhou fish ball is a stuffed ball with fish as the outer skin, which is made with fine ingredients. The white color of the skin is elastic, and the inside is covered with meat filling, the soup is meaty and fragrant, with the fresh aroma of fish.

In Fuzhou, it is said that "there is no seat without fishballs", so on New Year's Eve, Fuzhou people must have a bowl of fishballs on the table to symbolize the reunion of the whole family. There are many kinds of fishballs in Fuzhou, and different regions have their own specialties. Fuzhou fishballs are more Q-bouncy, while the fishballs in Changle and Fuqing areas have a stronger fish flavor. There are also small fishballs without filling, which are Q-bouncy and slippery, with a delicious flavor, and not greasy to eat.

Every Fuzhou people's hometown memory must have the existence of fish balls. Especially in winter, when you take a bite of fishballs, the delicious soup instantly fills your mouth, and then you scoop a spoonful of fishball soup, which is really super satisfying!

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2. Meat Bird's Nest

FUZHOU

Meat Bird's Nest

Meat Bird's Nest, also known as Taiping Bird's Nest, is a very common snack for Fuzhou people. Not only that, Fuzhou people will eat "Taiping Yan" whenever there is a banquet or festival, which means "peace" and "safety" during New Year's festivals and gatherings of friends and relatives. Therefore, in Fuzhou, there is an old saying that "no swallow is a feast, no swallow is a year". The outer skin of Pork Bird's Nest is made of fish, and the inner skin is filled with meat. When cooked in soup, it tastes smooth and creamy, and is flavorful without being greasy.

Meat bird's nest is also the golden partner of fish ball in the table. It is often cooked in the same pot at wedding banquets. When you come to Fuzhou, you can order a bowl of fish ball with meat and swallow in a small store with a bowl of fish ball and meat and swallow soup, which has a delicious flavor and brings back memories.

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3. Changle Ice Rice

FUZHOU

Changle Ice Rice

Ice rice originated in Changle district of Fuzhou, and it is a part of the childhood memories of Fuzhou people. The practice of ice rice is very simple: boil the glutinous rice, pour out the water control, then pour it back into the pot, add a little vanilla extract, stirring over low heat and cook for 10 minutes, cook until the rice is thick and turn off the heat, add a little sugar, butter and mix well, then add homemade ice water, crushed ice, fruits, taro balls, cactus, raisins, black fungus, sliced jujubes, coconuts, etc. and mix well that is to say.

Ice rice is cool and thirst-quenching, a must-have dessert for Fuzhou people in summer. Cooked glutinous rice sinks to the bottom of the bowl and is covered with a variety of fruits, taro balls, and raisin snacks. On a hot summer day, scoop up a spoonful of the soft glutinous rice with the sweetness of the fruits, together with the cold sugar water, refreshing and extremely refreshing.

In the summer night to come on such a bowl, holding the ice rice, and friends and family to talk about the world, while chatting with such a mouthful, feel the cold breath filling the mouth, is how happy things ah!