What are the snacks in the country

Snacks is a class of food in the flavor of a particular style characteristics of the general term, can be used as a banquet between the garnish or breakfast, the main food of the evening meal. All over the world there are a variety of flavorful snacks, distinctive features, unique flavor. Snacks on the local materials, can highlight the local material and social life style, is an important and indispensable feature of a region, but also away from the hometown of the travelers of the hometown of the main object of remembrance. Nanjing Fuzimiao snack

Nanjing Fuzimiao snack group is located in the prosperous Qinhuai River. Here vendors operate fried dry, bean curd brain, five spice back to halo dry, five spice tea eggs, tortoise, crispy biscuits, small dumplings, thousand layers of oil cake, a variety of toppings of various soup noodles and other varieties of inexpensive and delicious, especially supporting the cage of colorful snacks are the most popular among consumers.

There are many kinds of snacks such as steamed dumplings, ramen noodles, pancakes, scallion pancakes, tofu dumplings, soup noodle dumplings, vegetable dumplings, crispy pancakes, sweet bean paste dumplings, dried chicken noodle, spring rolls, roasted pancakes, beef soup, steamed dumplings in small cage, pressed noodle, crab roe noodle, fish noodle, beef pot stickers, dried marinade, marinade tea eggs, sugar congee and lotus root, and so on.

Suzhou Xuanmiao Guan Snacks

Suzhou Xuanmiao Guan snacks have a long history and a rich and diverse snack culture. Xuanmiao Guan snack group is located in the center of Suzhou downtown Guanqian Street, set Gusu snacks, snacks in a city, the famous Wu Fang Zhai five spices spare ribs, Sheng Mei Zhai chicken and duck blood soup, small days of lotus root powder round, fried crispy beans and sugar congee, etc., in addition to thousands of buns, Guan revitalization of the noodle shop a variety of Soviet-style noodles, net veggie buns, and so on; in addition to varieties of food for people to eat after a cup of tea and wine: salt gold cauliflower, pickled head of Huang Huanglian, peeled blanch fruit! Jade, oil blanched soybeans, snails in sauce, oil blanched stinky tofu, oil blanched sticky rice cake, baked yam, oil triangular rice dumplings, etc., are inexpensive and delicious, with a strong south of the Yangtze River flavor of snacks.

Represented by (1) Plum Blossom Cake / Begonia Cake; (2) Patty Rice Cake; (3) Shredded Radish Cake; (4) Triangle Buns; (5) Shrimp Roe Fish; (6) Rose Melon Seeds; (7) Lu Changxing Xianggou Noodles; (8) Zhu Hongxing Smothered Noodles with Pork; (9) Songhelou Marinated Duck Noodles; (10) Tantzi Sugar Congee and Eight Treasures Congee; (11) Dried Beancurd in Honey Sauce; (12) Pine Nut Dumpling Candies; and (13) Hidden Book of Mutton; (14) Huang Tianyuan cake dumplings, lard salted cake; (15) Zhenyuan pan-fried dumplings, dummy pan-fried dumplings, Shantang Huang Tianyuan pan-fried dumplings; (16) Yi Changfu buns, Nan Yuan buns; (17) Green Yang wontons, Green Yang crab roe steamed buns; (18) jujube mud sesame cake; (19) jasmine tea, Biluochun tea; (20) osmanthus wine wine brewing; (21) Lu Jianzhian meat in soy sauce (the only old shop that started with "Lu Jianzhian" during the Kangxi period). "(the only registered trademark of the old Chinese brand in the Kangxi period); (22) Yipinxiang Marinated Vegetables.

Suzhou Snacks

Gusu snacks are famous for their sweet, soft and sticky flavor. The steamed buns are made of crab shells, and the tiger's feet and claws are twisted into rods. The lasagna, egg stone clothes, cakes, doughnuts, bean curd paddle. The onion oil rolls and scallion oil cake, economic and affordable are appreciated.

Mushroom and vegetable buns, bean paste buns, steamed buns with meat. Sixty-five buildings to buy tight leavening, a blanch in the oil, beware of biting. Tea eggs, warm up the cooked lotus root, the size of the wontons and soup packets. High-footed buns with gingerbread, price Tin cheap belly full.

Sesame seed paste, sugar taro, oil blanch scattered sugar dumplings. Chicken, duck, blood and tofu in soup, spring rolls and siu mai with eight treasures in rice. Sticky rice with sandwiches and a variety of toppings to choose from. Potstickers and dumplings, osmanthus lotus root cake.

Smelly sticky rice with dried tofu and sticky buns with shredded radish. Common millet is served with honey cake, square rice cake, and lard rice cake with sugar. Common millet millet balls in soup, double-stuffed glutinous rice balls with pumpkin. Sweet wine dumplings in the garden, and plum blossom cakes in the Ding Sheng Gao (定胜糕).

The sweet congee is sold in the "Tuk Tuk Tuk Tuk Tuk Tuk Tuk" style. The red bean dumplings are nutritious and the meat dumplings are savory and tasty. Chicken head rice, lotus seed soup, fried chestnuts with sugar and osmanthus fragrance. The date mud cake is a specialty, and the dried beans in marinade are famous.

Shanghai Chenghuangmiao snacks

Chengghuangmiao snacks is an important part of Shanghai snacks. Formed in the late Qing Dynasty, located in the commercial center of Shanghai's old city. Its famous snacks are Nanxiang xiao long of Nanxiang Steamed Bread Shop, Hundred Fruit Wine Stuffed Round, Eight Treasures Rice, Sweet Wine Stuffing of Man Yuan Chun, Heavy Oil Crispy Cake of Lakeside Dim Sum Shop, Date Mud Crispy Cake and Three Silk Eyebrow Crispy of Green Wave Gallery Restaurant. In addition, there are many other specialty snacks such as pan-fried steamed buns, Nanxiang xiaojiao, small wontons with three kinds of fresh ingredients, seafood wontons, crab shells, gluten lily pads, bad snails, and quick-boiled squid, etc. The most popular snacks are the "Pekingese", which is the most popular snack in the world. The most consumer favorite is: the soup bag, the hundred leaves, the oil noodle fine, this is the people most favored "three main pieces".

Changsha Fire Palace Snacks

Changsha Fire Palace Snacks Group was founded in 1747 and rebuilt in 1941, focusing on the flavorful snacks from all over Hunan in the city, which has a strong local flavor, with special snacks such as stinky tofu of Jiang Erdai, deep-fried noodle cake of Zhang Guisheng, fairy bowl of rice of Li Ziquan, pig's blood of Hu Guiying, braised hoofs of Deng Chunxiang, rice noodles and triangular tofu of Luo San and steaming dumplings of ox horn. etc., *** more than 300 varieties. At present, on the basis of inheriting the tradition, the Fire Palace snacks develop new products and form a series.

The main varieties are glutinous rice dumplings, hemp nut milk candy, Liuyang fennel cake, Liuyang tempeh, Xiangbin spring rolls and so on.

Beijing snacks

Beijing snacks is a Beijing people enjoy a Beijing characteristics, Beijing, in addition to the Forbidden City, the Summer Palace, such as humanistic architecture, probably the most attractive is the Beijing snacks. Some of the Beijing snacks have been passed down for nearly a thousand years. Since Beijing, as the capital city, has had different ethnic rulers, Beijing snacks have incorporated the characteristics of the Han, Hui and Manchu ethnic groups, as well as along the inheritance of the palace flavor characteristics. In terms of cooking methods, Beijing snacks are all kinds of fried, stir-fried, deep-fried, roasted, shabu-shabu, and branded. Shu Yi summarized Beijing snacks in four words: "Snacks of great significance".

Beijing snacks can be referred to: pea butter, bean juice, charred rings, belly, donkey rolls, Aiwowo, fried liver, fried sausage, white water goat's head, tea soup, it seems to be honey, Saqima, dry pot duck head ...... In the past, the operation of snacks are basically a family monogamous, each with their own unique flavors, and the name of the name of the food plus the family name of the naming system, such as Popping belly Feng, sheep's head horse, rice cake Yang, cheese Wei and so on. But after the founding of the country these individual craftsmen can not survive in a socialist environment, the basic public-private partnership or merger and demise. Currently operating snack flavor is more orthodox Nanlaishun, Guoguo Temple, Beihai imitation food, Niujie halal snacks supermarket.

Reference books on Beijing snacks: "Yandu small food miscellany", "the Imperial City food miscellany".

Also available: Jiao Huan, Honey Ma Hua, Pea Yellow, Ai Wo Wo, Fried Liver and Pork Belly, Bean Juice, Donkey Rolls, and Ice Candy Gourd.

Chengdu city snacks

"Risotto" is a specialty of Chengdu, if you think it is a dish, you are very wrong, it is just a practice. This is just a way of doing it. The dishes made in this way are called "risotto". The word "risotto" is a verb. Prepare a pot of spicy, flavorful broth and serve the dish with a bamboo spoon, usually one spoonful per serving. Cook the dish in the pot and serve it in a bowl, scooping up another spoonful of broth along the way. There is no limit to the ingredients of risotto, which is similar to kebabs in that anything can be risotto and anything can be served. There are meat and vegetarian, but it is said that risotto fire is too heavy, should not be eaten often. The difference between risotto and kebabs is probably that risotto soup is also drinkable, while the bottom of the pot of kebabs is probably something no one would dare to spoon into their mouths.

In the farmer's market, in residential neighborhoods, in the street store, we often see this scene: a large soup pot on the honeycomb coal stove, the soup inside the gurgling hot, a few filled with vegetables, the bottom of the pointed mouth of the large long bamboo basket dipped in the pot, a rich fragrance with the wind to spread out, attracted passers-by have to stop. Some people point with their fingers to a basket of vegetables on the shelf, the owner of the corresponding vegetables to the side of the bamboo basket loaded until it can not be loaded, before the bamboo basket into the boiling pot of soup immersion, during which from time to time with the bamboo basket in the soup a lift a put, until the vegetables "bubble" cooked, before lifting the bamboo basket to the vegetables and some of the soup poured into a bowl or a plastic bag! The food is served on the spot or taken home to enjoy. This is the most common market food in western Sichuan - risotto.

Perhaps you are puzzled by the word "risotto", which is actually raw and cooked ingredients cooked in boiling soup (or soaked in heat). For example, Sichuan's fat sausage noodles, roast duck and other specialties, are meat and vegetarian raw materials into the boiling soup bubbling hot and then eat.

Risotto, the unique flavor of the western Sichuan plains, has won the hearts of the masses with its unique taste and affordable price. Risotto inexpensive, spicy and fragrant, both gluttony and rice, guests can not only according to their own preferences at random point to take, but also after the dish is good, but also according to their own tastes light and heavy to add condiments at will.

Handan historical food

Saint's will bone crispy fish, the earliest originated in Handan Zhao family, called Zhao family crispy fish, Wei and Jin period by the folk into the palace, the Five Dynasties and Ten Kingdoms after Zhou general Zhao Kuangyin (Hebei people) occasionally tasted during the war in the north and the south, thousands of miles to send Jingniang Zhao family crispy fish had to leave and Jingniang's last good memories of the early years of the Northern Song Dynasty, Zhao Kuangyin ascended to the throne, Zhao family this kind of "Bone resuscitation thorn rotten" after still maintain "fish shape integrity" of the fish as the imperial food, since the Zhao family bone fish honored as "imperial decree bone fish".

The production of authentic bone-crusted fish is very delicate, "material cellar process", "Magnetic State Kiln specialty casserole", "ancestral secret core materials" are indispensable to the three, and the three complement each other to make the fish. Complement each other, make the fish is not just "fresh", but "fragrant", not just say "delicious", but "dietary supplements ", and nutritional peculiar, often eat can make people forget. Due to the descendants of the holy bone crispy fish in the Republic of China suffered mutiny, this historical food with a lot of people forget.

Kaifeng snacks

First floor buns

This is the first floor of Kaifeng from ancient times has been famous buns, which is characterized by thin skin and fresh filling, belonging to the dunking soup buns. The skin is not steamed with fermented flour, just like dumpling skin, but it is very smooth and the filling is fresh and delicate. It is served with aged vinegar for a more unique flavor.

Ma Yuxing "barrel chicken"

Barrel chicken is a specialty dish of Kaifeng, which uses local high-quality Gyun hen, simmered in century-old soup. Golden color, fat and not greasy, tender and crispy. "Ma Yuxing" is a famous traditional food store in Kaifeng, full name "Halal Ma Yuxing Chicken and Duck Shop". Initially in the Qing Dynasty Tongzhi three years (1864) by Ma Yongling set up store in the southeast side of the Drum Tower, barrel chicken is one of the main varieties of its business.

"Ma Yuxing" barrel chicken body shape round and perfect, color goose yellow, oily and shiny, eating fat but not greasy, salty, tender and crispy, slightly through the lotus flavor, Kaifeng wine will become a banquet on the necessary dishes. Roast chicken, the Northern Song Dynasty called "chicken". In the Northern Song Dynasty, Tokyo (Kaifeng) was the capital of the Northern Song Dynasty. In the Northern Song Dynasty Tokyo (Kaifeng) city operating in the chicken of the many famous stores, competing with each other, the production process is very high.

Three Fresh Lotus Flower Cake

Three Fresh Lotus Flower Cake, in the shape of a budding lotus flower, with aromatic flavor and fluffy texture, is a famous traditional pastry in Kaifeng. Three fresh lotus pastry selection of fine powder, sugar, eggs, lard, flour according to the allocation ratio made of dough; date paste, hawthorn cake, honey, flavorings made of fillings, with the dough made of high pile filling, round billet, and finally, with a knife gently pricked three times, so that the fillings exposed to the egg peeling into the oven to bake. After the refined processing of the three fresh lotus flower pastry, the tone of light and realistic, the image is exquisite. Eat, make people happy, have swallowed the feeling of fairy fruit.

Wu Xiang Rabbit

At the mention of Kaifeng's Wu Xiang Rabbit, many outsiders will be full of praise. Five spice rabbit meat, unique technology, brining fine. Generally choose more than 1.5 kilograms of hare production. First hare gutted, stripped to remove viscera, air-dried seven days later, into the cold water soak, and then chopped into pieces, blanch with boiling water after washing, layered into the pot. Placed in the middle of a round hole, and then pepper, fennel, fennel, cumin, apple, cardamom, cloves, rock sugar, soy sauce, sugar and other accessories according to the proportion of good, into a round hole into the old broth, with the martial arts fire to cook for an hour, and then with the fire to cook for an hour, cooled and then fished out to be made. The finished product is fragrant, no grass fishy taste, salty and crispy to stay taste long.

Kaifeng set of four treasures

Set of four treasures is Kaifeng's traditional dishes, known as the "Yu cuisine a great". "Set of four treasures" is absolutely in the set of chicken, duck, pigeon, quail, thick, fragrant, fresh, wild four flavors in one, four whole birds layer by layer, each complete body, without a bone. Whenever the banquet banquet after a few dishes, this dish will be served in a blue and white porcelain soup pot, showing in front of the diners is that the body shape is complete, floating in the soup of the whole duck. Its color and lustre are bright, and its fragrance is full of mellow aroma. When finished eating the first layer of fresh and flavorful duck, a fragrant chicken will come into view; chicken to eat, the delicious taste of the whole pigeon and appeared in front of the last pigeon belly reveals a complete body, belly full of sea cucumbers, mushrooms and slices of magnolia quail. A dish with a variety of flavors, not fat and not greasy, refreshing and tasty, long aftertaste. Set of four treasures belongs to the Nga Men school, the production of fine, color, flavor and shape is very concerned about the production of labor-intensive and time-consuming, the technology is not three hard can not, the fire is not mastered well also can not be the most complex is the picking of the bones, the whole heart, as if the art of carving. To the neck opening, the bones will be picked out one by one, each original shape unchanged. In some places, although the skin is as thin as paper, but still have to achieve the water does not leak. After picking out the bones of the four birds body over body, legs over legs, become one. Set of four treasures was created in the late Qing Dynasty Kaifeng famous chef Chen Yongxiang's hand, Chen had for the Empress Dowager Cixi did "imperial meals". Chen's famous dishes amounted to more than 300 kinds, "set of four treasures" is one of its jewels, currently by the Chen Jinghe three brothers to inherit the ancestral business, the dish will be carried forward.

Carp Roasted Noodles

"Kaifeng Fish Roasted Noodles" is one of the traditional delicacies of Kaifeng, which has been famous for a long time. Roasted noodles are also known as dragon beard noodles. According to the "Dream Record" records: Ming and Qing dynasties, Kaifeng every year on the second day of the second month of the lunar calendar, known as the "dragon head-raising", "feast guests ate Longshu noodle, festival gifts to send noodles". At that time the production of "dragon beard noodles". It was only boiled with water, and then changed to the method of baking. Therefore, it is called "baked noodles".

Carp Roasted Noodles is a traditional dish in Kaifeng, which is made of two famous dishes, namely, "Sweet and Sour Buttermilk Fish" and "Roasted Longshu Noodles". Legend has it that when Empress Dowager Cixi stayed in Kaifeng during the Qing Dynasty, the famous chef of Kaifeng House offered "Sweet and Sour Buttermilk Fish" and "Roasted Noodles". After seeing this, Cixi said on a whim that the carp was lying quietly in the plate, probably asleep, and should be covered with a quilt to prevent it from getting cold. Then up chopsticks will be "baked noodles" covering the fish, "carp baked noodles" has been passed down as a delicacy. It is characterized by its reddish color, softness and freshness; the baked noodles are as fine as hair, fluffy and crispy.

Carp Roasted Noodles is strictly selected and finely made. It is used in Kaifeng Heigangkou to Lankao East Head of the Yellow River produced carp (weighing about one catty). The flesh of this fish is pure, fresh and tender. After preliminary processing, the carp is graved into a corrugated pattern on both sides and deep-fried in a hot oil pan; then sugar, vinegar, ginger juice and scallions are added.

Chrysanthemum Hot Pot

Chrysanthemum Hot Pot was popular in the court of the late Qing Dynasty, and has been introduced to Kaifeng for nearly a century. The city flower of Kaifeng is the chrysanthemum, so it is a unique source of raw materials. Fresh fish is the main ingredient (there is a difference between "four-life" and "eight-life"). Inside the hot pot, add chicken broth and bring it to a boil. Take the white chrysanthemum petals and wash them, tear them into stubble and sprinkle them into the soup. To be chrysanthemum fragrance into the soup, raw meat, raw chicken slices, etc. into the pot soup cooked, dipped in juice to eat, the taste of the fragrance of the nose, a unique flavor, is regarded as the hot pot family of the best.

Dajube

Dajube is the traditional specialty of Kaifeng confectionery, which has been famous for a long time. Dajing jujube ancient name "polygonum", it is high-quality glutinous rice, powdered sugar, caramel, vegetable oil as the main raw materials, after making blanks, deep-frying, through the pulp, mixing powdered sugar made of several processes. The finished product is cylindrical, golden yellow, sticky sugar, full appearance, moderate expansion, the internal organization of the silk network, no hollow, no hard heart. Eat crispy and delicious, melt in the mouth, rich in nutrients, is a delicious pastry for young and old alike.

Braised noodles

With a good sheep bone soup with wolfberry, sasanqua and a lot of medicine good dun oh!

Sesame shark's fin

To Kaifeng you have to eat authentic Yu cuisine - here is a thousand years Kaifeng House ah! The ingredients of Yu cuisine are usually very homemade, and the beauty is in the seasoning and the heat. Sesame shark's fin is actually a marinated chicken wing coated with egg sauce and then dipped in sesame seeds and fried in oil. The fried egg sauce looks like a cicada's wing. It is rare to find such a beautiful and delicious dish in Yu cuisine.

Sweet potato puree

Whoever ate Qixian sweet potato puree people, all praise Qixian people's ingenuity. The main ingredient of the famous sweet potato puree is our common sweet potato, which is also called "white potato", "groundnut" and "sweet potato" in some places. Its production method is very delicate, you need to first cook the sweet potato, peel off the skin, go to its inner silk, wrapped up in a clean white cloth, rolled and pressed into mud, and then pour sugar into the pot into syrup, blended with sesame oil, sweet potatoes, stirring, persimmon red puree-like. After loading the plate, put hawthorn dices, rose slices, green and red silk, cinnamon sugar in layers to be completed. This dish tastes sweet, refreshing appetizing, colorful, nutritious.

Peanut cake

Kaifeng is rich in peanuts, peanuts as raw materials for the production of peanut cake, unique local characteristics, has long been famous. The product is made from selected peanut kernels, supplemented by sugar and caramel. After boiling sugar, dialing sugar, pad peanut surface, knife cutting and molding process made. The finished product is flaky, multi-layered, show fine Ming network, loose degree of strong; eat the mouth crispy and crunchy, sweet and lucrative, mouth self-chemistry, for the masses of people like to eat.

Taiwan's best snacks

Taiwan Pearl Milk Tea

Pearl Milk Tea to black tea and green tea as the basic raw materials, which then add a variety of flavors of honey and put into the called "pearl" round grain flavoring, there are hot and cold two different ways to eat, not only is it very thirst-quenching, the flavor is also very tasty! Pearl Tea is a convenient and trendy drink. Pearl tea is not only sophisticated in taste, but also in color, which is most attractive to young consumers. They all have the use of a variety of colors of the material, and to mix, so that it produces different visual effects. In addition, another feature of pearl milk tea is that it is through a large straw to suck up the pearls inside to eat, a bite to give a person a "QQ" feeling.

Taiwanese oyster omelette

It was first called "Pan-fried Food Chase" and is a traditional snack known to the older generation in the Anping area of Tainan. It is a pancake made by wrapping oysters, pork, mushrooms and other ingredients in a sweet potato flour paste with water.

Taiwanese oyster omelette recipe tip: In addition to fresh oysters, sweet potato flour is another important key to making oyster omelette delicious. There are many types of sweet potato flour, but only pure sweet potato flour can produce a flavorful and rich batter. After thickening the batter with water in the right proportion and adding chives, the finished product will be sticky and Q, and the pure sweet potato flour can also subtly enhance the fresh flavor of the fat oysters, making the perfect match.

The choice of eggs is also a lesson, and those who value flavor will use dark yellow eggs, with corns in winter and bok choy in summer, and lard to enhance the flavor of the oyster omelette, and then drizzle it with a sauce made of miso, ketchup, chili pepper, soy sauce and other ingredients.

The combination of the above ingredients makes the oyster omelette, which was originally a poor man's food, exquisite and delicious, with a colorful taste of sweet and salty, salty and spicy, which makes people savor the taste of the oyster omelette in every mouth.

Taiwanese roasted corn

Corn, also known as corn, is a grain crop that is quite common around the world. Whether you steam it, boil it, stir-fry it, or even make a salad, it's all very flavorful. When I was a child, I would hear vendors at night markets and even after school calling out "roasted pandan", which attracted many people to come and enjoy the fascinating flavor of roasted pandan. First, raw corn with leaves is put into a special vat covered with a small black stone that is heated and treated, and water is added to smother the corn so that the sweetness of the corn is locked in, and after tens of minutes, the corn is smothered.

Finally, the leaves covering the corn are removed, and the corn is placed on a specially designed grill, where charcoal is used instead of gas, and grilled for 3 to 5 minutes, then brushed with a uniquely formulated sauce, which results in a full of aroma, rich in the fresh flavor of the corn, and chewy, pearl-roasted corn.

There's also: Duo Xiao Yue Dan Zai Noodle, Eel Yi Noodle, and Golden Claw Rice Noodle.

Shanghai snacks

Crab shell yellow, Nanxiang steamed buns, small Shaoxing chicken congee, tiger claw, white chopped chicken, drunken mud snails, drunken shrimp drunken crabs, dunked soup dumplings, Qiaojiajie

Tianjin snacks

Pot (ghah) vegetables, pulp, old tofu, pancake fruit, noodle tea, tea, tea, the old traditional sesame seed pancakes, rolled circle, tiger beans, sugar stacks, dried cakes in Yangcun, Dog不理包子、耳眼炸糕、贴饽饽熬小鱼、棒槌果子、桂发祥大麻花、 五香驴肉、烤鸭、切糕、菱角汤、烧卖、糖炒栗子、糖粘子、萝卜糖、水爆肚、打卤面、羊汤、天津包子（二姑、陈傻子、张记、四平等）、醬羊蝎子、豆根儿糖、糖瓜、大梨糕、桂顺齋糕点、

重庆小吃

Hot pot, hot and sour noodles, Mao Blood Wanton, boiled fish, back to pot meat, pickled fish, spicy chicken, spring chicken, boiled meat, duck soup, shredded pork with fish flavor, pickled pepper and fat intestines, steamed pork, roasted white, small noodles, hot and spicy, skewers, rabbit head

Taiyuan Snacks

Queen's milk, knife-shaved noodles, pulling the slice

Xi'an Snacks

Beef and mutton steamed buns and meat buns, Qianzhou Pot Helmet

Lanzhou Snacks

Ramen, Oil Pot Helmet

Xinjiang Snacks

Roasted Lamb, Roasted Naan, Grabbed Rice

Shandong Snacks

Steamed Buns, Pancakes, Deep-fried, Deep-fried Shanshan Beef, Braised Bunny Heads, Grits, Zhoucun BBQ Cakes, Shanxian Goat Soup

Jiangsu Snacks

Onion and Oil Fired Bread, Soup dumplings, three ding buns, crab roasting wheat, sugar porridge, roasted wheat, Huang Tianyuan pastries, Soviet-style candy, Soviet-style candies, duck blood vermicelli soup, duck oil shumai

Zhejiang snacks

Crispy oil cake, Chongyang chestnut cake, fresh meat brown, shrimp eel noodles, purple rice, eight treasures of rice

Anhui snacks

Laiba congee, the big rescue, Huizhou cake, bean skin rice

Fujian Snacks

Oyster crackers, hand-held noodles, five-spice bundled hooves, Dingbian paste, Buddha jumps over the wall, five-spice rolls, lo mein, sand tea noodles, light cake, Hongse chicken feet, spring rolls

Hainan snacks

Pan-fried stacks, bamboo rice

Henan snacks

Jujube pot helmets, caramelized sugar cakes, egg pouches, blood tea, shredded chicken rolls, Miao Lao-tai Liangpi, braised noodles with mutton, Xinshen stewed mutton Hunan Snacks

New Rice, Brain Marrow Rolls, Rice Noodles, Eight Treasures Turtle and Lamb Soup, Stinky Tofu in the Palace of Fire

Guangdong Snacks

Magang Chicken Cake, Egg Cake, Ice Meat Thousand Layer Cake, Double Peeled Milk, Chanchun Vermicelli, Pheasant rolls, Junean fried fish cakes, Longjiang fried piles, Zhaoqing steamed rice dumplings, Guangdong moon cakes, crispy lotus seed paste buns, pink fruit, thin-skinned shrimp dumplings and congee, rabbit dumplings, steamed crab roe and so on.

Chaoshan (Chaozhou, Shantou, Jieyang, Shanwei): fried spring pancakes, duck mother of rice, rice snacks, salted fruits, rice-free fruits, rat shell barley, mung bean cakes, fruit rolls, cake fruit, beef fruit, beef dumplings, crispy dumplings, lamb roasted taro, lamb roasted sweet potatoes, intestinal vermicelli, sweet potatoes, sweet potatoes, taro, fruit soup, oyster roasters, chive fruit, Teochew beef meatballs, taro cake, dunking pancake, Teochew noodle soup, strawberry, oil rope, Hu Rongquan cakes, pig's feet, and so on. Circle, juice, floating sweet potatoes, pointed rice ball soup, dried fruit, dried vegetables, bean strips, fried fruit meat, bean curd cake, bean squares, lo mei

Guangxi Snacks

Da Pork Palm, Guilin Horse Meat Rice Noodle, fried vermicelli worms

Szechuan Snacks

Egg Cake, Glass Soya Mai, Dan Dan Noodles, Chicken Noodles, Yibin Burning Noodles, Beef in the Lantern Shadow, Steamed Beef in a small basket, Beef in the bowl, Bowf in the bowl, Bowf in the bowl, Bowf in the bowl. Steamed Beef in Vermicelli, Potato Chicken, Fatty Intestine Noodle, Sichuan Cold Noodle, Northern Sichuan Cold Noodle, Ice Noodle

Guizhou Snacks

Enteric Wanton Noodle, Silk Doll, Yelang Noodle Fish, Lotus Leaf Patty Cake

Yunnan Snacks

Brined Beef, Burnt Bait Pieces, Rice Noodle over Bridge, Chicken in Gas Boiler

Macanese Snacks

Eggrolls, Phoenix Roll, Eggrolls, Peanut Sugar and Crispy Sugar, Macao Almond Cake, Lard Cake, Sweet Wife Cake, Salty Husband Cake, Hop Peach Crisp, Chicken Cake, Niu Er Zai, Salty Cut Crisp [Edit] Snacks Production Zhenjiang Duck Blood Vermicelli Soup

Zhenjiang Duck Blood Vermicelli Soup has been in existence for a hundred years and its founder is Mei Ming. Duck soup nourishing, fan lubrication, duck blood tender, taste both fresh and fragrant, 6-10 yuan a bowl can be said to be inexpensive.

Raw materials: 350-400 grams of duck soup, 150-200 grams of vermicelli

Accessories: 60 grams of spicy duck blood, 10 grams of gizzards, 10 grams of duck intestines, 10 grams of duck liver, 5 grams of soybean foam, half a half of a halved egg

Bowl of seasoning: 1-2 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of chicken powder, 2 grams of duck blood broth seasoning, 2 grams of pickled soybeans, 3 grams of peanuts, 2 grams of cilantro, 2 grams of coriander. 2-3 grams of cilantro, 5 grams of scallions, 5 grams of duck oil

Practice: (1) take stainless steel hot powder leakage spoon, add the fans, bean puffs and cook for 1 minute; (2) take the bowl, in the bowl, put the salt, monosodium glutamate, chicken powder, duck blood broth seasoning, pickled bean curd, squash and duck oil, pour in the hot fans and duck broth, splash with spicy duck blood, gizzards, duck intestines, duck liver, sprinkle fans with cilantro, scallions, peanuts, can be used as a substitute for the duck broth. can be.

Kaifeng Xiaolong soup dumplings

Kaifeng Xiaolong soup dumplings have a hundred years of history, the founder is Huang Jishan. The existing state-run first floor baozi store business, is a famous flavor of the pastry.

Raw material recipe:

5 kilograms of flour, 5 kilograms of pork shanks, 1250 grams of small milled oil, 400 grams of soy sauce, 150 grams of cooking wine, 150 grams of ginger, 55 grams of monosodium glutamate (MSG), 100 grams of salt, 35 grams of sugar

Production methods:

1.

2. Winter with 4 liters of warm water, summer to 3.5 liters of cool water, added to the filling in 5 to 6 times, stirred into the filling is not too thin and not too thick, and finally put into the small mill oil and stir.

2. Pour the noodles into a basin, add 2.5 liters of water (hot water in winter, lukewarm water in spring and fall, and cool water in summer), and mix the noodles well. Do not pour the water at once, first under a little water, copied into a spike, and then gradually put the water under the foot and into the dough block kneaded well. Repeatedly pad the noodles three times, the noodles from soft and hard. And then use the hand dipped in water to tie the noodle, and into not soft and not hard noodle block.

3. The good noodles from the basin copied on the board, repeated kneading, according to the surface of the softness of the appropriate pad into the dry noodles, repeated a few more discs, rolling strips, into 15 grams of heavy dose, rolled into a thin side of the middle of the thick sheet, wrapped into the 20 grams of heavy fillings, pinch 18 ~ 21 folds.

4. Put the bun billet into a small cage of 32-35 cm in diameter, and steam it over high heat. Steaming time should not be too long, long buns easy to fall bottom, run soup, to eat with the steam, on the cage on the table. Serve with balsamic vinegar and garlic cloves.

Product features:

Thin skin and large filling, soup and oil, the finished product out of the cage to lift up like a lantern, put down like a chrysanthemum.

Shuang Ma Huo Yao

This is a famous snack in Kaifeng. It is often used as breakfast and midnight snack. It is eaten with oil tea.

Raw material recipe:

2.5 kg of flour, 1 kg of vegetable oil, 5 grams of flour, 500 grams of sesame, 50 grams of salt

Methods of production:

1. Sesame seeds: sesame seeds soaked in cool water until a twist of a finger to remove the skin, fish out and drain, pounded in a stone mortar or wrapped in a cloth to knead the sesame seeds skin off into sesame seeds to be used.

2. Crisp: pot on the fire, pour 600 grams of oil, burned to eighty percent hot, will be the pot away from the mouth of the fire. Into the flour 1.5 kg, turn with a shovel, spread on the board to cool, add salt, big material noodles, hand kneaded into pastry dough.

3. Make the skin surface: the other 1 kg of flour poured on the board, the center of the grill a little pit into the 400 grams of vegetable oil, about 500 ml of water, mixing and kneading light evenly into the skin dough.

4. molding: according to the skin surface 40%, 60% of the ratio of pasty surface, with the skin covered with pasty surface, rolled into a 1 cm thick long shaped piece, folded up and then rolled thin, repeated two or three times. Finally, roll it into a roll. Pull the dough into 50 grams, knead them one by one, and flatten them with your hands. Take a piece of dough as big as a small date, dip it in oil, wrap it in the center, and use a rolling pin to roll it into a round cake with thick sides and a thin center. Brush both sides of the cake with water and stick sesame seeds on both sides, more sesame seeds on the front side (i.e., glossy side) and less on the back side. Place them on a sheet pan, one by one.

5. grilling: griddle on the fire, wipe clean, burned to seven mature, with a brush on a layer of oil, will do a good job on the back of the cake (the side of the mouth) down on the griddle baking. To the bottom side of the yellowing when turned over. Griddle and then brush the oil, the pancake on the griddle side of the grill side of the rotation, baked into a uniform golden brown when up out. Then the cake into the hearth grill. First grilled back, burned to the cake false reddish-yellow into.

Product features:

Crispy texture, through the five flavors.

Taiwanese Wheel Cake

Materials:

(1) 2 cups of medium gluten flour, ? cup of lukewarm water, 4 tbsp of lard, 2 tbsp of sugar, (2) 1 cup of low gluten flour, ? cup of lard, (3) 225 grams of sweetened bean paste or jujube paste, (4) a little bit of egg yolk water

Methods:

1. Knead the ingredients (1) and (2) into a greaseproof crust and shortening. Divide each into 6 equal parts, wrap each piece of shortening in 1 piece of oil, and repeat 3 times to form a shortening surface.

2. Cover each piece of shortbread with 1/6 bean paste or date paste, press it into a cake shape, cut it into 6 equal strips with scissors, and fold each strip in the same direction to form a flower pattern with the mouth facing up.

3. Brush with egg yolk water and bake in the oven at 200℃ for 15 minutes.

Tips:

1. When you cut with scissors, just cut 2/3 of the blade so that it won't break when folding.

2. Some people also refer to this shape as chrysanthemum shortbread.