What's your favorite hometown snack?

In Yangchun, Guangdong, although the economy is backward, the local snacks are really good.

Let me introduce you.

Pork sausage is a kind of rice rolls roll made of rice paste, which is filled with peanuts, garlic or bean sprouts and sprinkled with sesame seeds. Smooth and delicious, salty and delicious, it is a very popular breakfast snack.

A steamed cake made of sticky rice with leaves is named after it is made into a cake and steamed on plant leaves.

There are sweet and salty ones. Brown sugar and mung beans are usually added to the sweet ones, while fried garlic and peanuts are added to the salty ones. There is no need to argue about this kind of sweet and sour party, and everyone needs what he wants.

Bowl cakes will be steamed with rice paste, seasoned with sauteed garlic oil and soy sauce, and sprinkled with sauteed peanuts, hmm! Simple and delicious!

Salty jiaozi made of glutinous rice flour, with no stuffing inside. Generally, stir-fry ginger and garlic in an oil pan, add lean meat, shrimp, scallop and radish in turn, then add water and glutinous rice balls, and then add chopped green onion or coriander to taste according to taste.

This kind of dumplings is not like sweet ones with stuffing. I am tired of eating a few. I don't have to eat salty dumplings.

This glutinous rice cake is different from ordinary cakes. It is made of boiled water with sugar and glutinous rice flour. The prepared dough is already cooked, so you can eat it as long as you make mature bean paste stuffing or peanut sesame stuffing. It tastes soft and sweet, and has an endless aftertaste.

The dumplings in Yangchun are wrapped in dumplings, which can't be compared with other enchanting bitches. Other places use reed leaves or lotus leaves to wrap zongzi, and fake pineapple leaves are used to wrap zongzi in Yangchun. This kind of leaf has thorns in the middle of both sides, which is troublesome to handle, but the jiaozi wrapped inside is angular and strong, because our jiaozi is boiled in a large pot with water for seven or eight hours (jiaozi in other places is steamed).

There are sweet and salty dumplings, and salty dumplings include mung beans, red beans, egg yolk and pork belly.

Hey! I really miss snacks in my hometown!

I come from Xianyang, Shaanxi. Wherever I go, I will miss my hometown, especially when I can't get used to local snacks in other places, I will miss the food in my hometown more.

What is your favorite hometown snack?

1. Ganxian bean curd and Guokui sauce pepper, bean curd soup, oil tea twist, meatball hot soup, laohanxi, Guokui tooth.

2. Oil-sprinkled noodles, biang biang noodles, beef noodles, minced meat noodles, baked noodles sprinkled by the old man (bigger than the bumps in the noodle soup), noodles, braised noodles, stewed arugula, and stirred balls.

3. Chili garlic sheep blood, mutton bubble, gourd head paomo, Polygonum flower sugar, cold rice noodles.

These are all my favorite foods, especially biang biang noodles, which makes me want to stop. Biang biang noodles are Xianyang characteristics, hand-painted into wide noodles, and biang and biang's voice sounded during the production process, hence the name. I used to hear my grandmother say that "there is a mat film hanging on the door curtain, and biangbiang is eaten in the house", which has always been fresh in my memory [Yi tooth] [Yi tooth] [Yi tooth].

In my hometown of Guizhou, pepper is indispensable in food. Without Chili, I feel that the food has no taste. Famous snacks include beef powder and mutton powder. What is more special is that the same beef powder or mutton powder tastes different in different places in Guizhou because of different regions.

In addition, Guizhou pasta is also quite distinctive, such as bean curd noodles in Zunyi, Wang Chang noodles in Guiyang and burning noodles in Bijie. Of course, Guiyang, the provincial capital, has the most kinds of noodles, including boiled water, pig's foot noodles, duck noodles, large rows of noodles, noodles with shredded chicken and bean curd, and so on.

Eating acid is also a major feature of Guizhou, so Guizhou people generally like to eat sour bean rice, and sour soup fish hot pot has become one of the most famous hot pots in Guizhou.

Spicy chicken hot pot, griddle beef hot pot, etc. It can be said that it is a perfect collision between pepper and meat. It tastes spicy and delicious, which makes people want to stop.

Dipping in water is a major feature of Guizhou. Whether you eat hot pot or vegetarian dishes, you can't do without dipping in water. There are countless ways to soak in water in Guizhou. Pepper is an essential element, and others will add water to lobster sauce or bean curd.

Food always has its own characteristics in one place. Take Guizhou as an example. Although the eating habits are basically the same, each city and region has its own special snacks, which cannot be fully understood without personal experience. Moreover, I have always believed that the cuisine of a province or a region is definitely not described in a few hundred words.

Potato powder and fruit, super delicious.

Our special snacks in Chaoshan area

Thin skin is chewy, transparent and full of material.

Coordinates Heze, Shandong, located at the junction of Henan, Jiangsu and Shandong provinces; Although this is not my first hometown, since I have settled here, I can probably call it my hometown!

It's just a small town, but there are many snacks. There is a snack street just behind my residential area, including sugar cakes, hemp balls, oven-hung biscuits, crispy biscuits, steamed buns, mutton cakes, mutton cakes, donkey meat baked on fire, egg pancakes, miscellaneous grains pancakes, egg cakes, hand-grabbed cakes, sauce cakes, fried dumplings, steamed buns, steamed dumplings and hot soup. Although there are not as many tricks as in big cities, it is definitely a summary of snacks that local people like.

△ The picture above shows the fried dumplings being cooked.

Egg pancakes, miscellaneous grains pancakes, egg filling cakes, hand-grabbed cakes, soy sauce cakes, fried buns, steamed buns, steamed dumplings and Hu spicy soup are probably common in most northern cities; Even some of them are very popular in southern cities.

The picture above is hot soup.

Roasted squid, roasted gluten, barbecue and fried are more common. It seems that there are all kinds of snack streets.

Think about it carefully, if you must represent the snacks of this city, it must be unique in this small town. People here love to drink mutton soup and kill a sheep during the Chinese New Year. Sheep oil cake is a unique snack.

Sheep oil cake, as its name implies, is a pancake made of sheep oil. It looks red and tastes a little smelly. Some people may not be used to eating it for the first time, but people who like it will panic if they don't eat it once in a while. 4 yuan money can buy a cake.

There are also sesame cakes, which are rare in other cities. There are several kinds of baked wheat cakes here, among which hanging furnace baked wheat cakes are the most common, followed by crisp baked wheat cakes.

Δ The picture above shows the baked sesame seed cake.

Let's talk about the soups belonging to this city separately, including rice porridge and salted bean curd.

The rice porridge here is not the kind of rice porridge we usually drink, but is made by soaking and grinding soybeans and millet and decocting them with a small fire according to a certain proportion. Porridge is white and tastes simple, but it is very fragrant. Bean mother made it once from beginning to end, which was very troublesome. Ok, there are many rice porridge sellers in the streets and alleys here. Want to drink, 2 yuan money to buy a big bowl, is definitely a home-cooked snack.

Besides rice porridge, another common and unique one is salted bean curd, which I like very much. It's easy to do. Not only on the street, but also in restaurants. It is also easy to make at home. Millet, soybean and peanut are used. After cooking, add some vegetables and cook. It tastes salty and fragrant, and it won't get tired of drinking it ~

The picture above is salted bean foam.

Snacks that are deeply loved by local people can naturally sell well and endure for a long time, and gradually become classics. These snacks are so common, but they are different in price and taste. If you travel to Heze, don't forget to taste these snacks and taste the authentic taste before you go to "I'm glad you came" ...

Bean mom, share simple and delicious cakes, breakfast and home cooking; Like friends, don't forget to pay attention to me ~

In Tianshui, Gansu, we have a delicious food called Quack! That smells good. When I think of croaking, my saliva drops directly on the screen of my mobile phone!

Gu 'agua in Tianshui is a traditional snack of Han nationality in Tianshui, Gansu Province, and is known as "the first food of Zhou Qin". Legend has it that it originated in the Han Dynasty. It is made of a local specialty starch called buckwheat. It is famous for its fragrance, spicy, softness and softness. A bowl of croak evokes the homesickness of Tianshui people. Eating quack has become a unique and warm landscape and memory of the ancient city of Tianshui as early as when Lanzhou people ate beef noodles. The spicy croak is accompanied by a soft lard box, and a bowl of oil tea with thick juice and crisp core is Zhou Qin's most pleasant food.

In Jinan, I think oil swirl is the best snack. A bite is tender and delicious, fragrant and delicious. Like other traditional cuisines, oil-swirl dishes are not very popular because of their exquisite workmanship and high cost. Of course, the key factor is that authentic technicians have no successors and face the embarrassing situation of technology loss.

Hello, I'm Lao Shen, a home-cooked gourmet, and I'm glad to answer this question. What's your favorite hometown snack? I come from Hunan, and there are many snacks in my hometown, which are delicious. My favorite hometown snack is Changde beef rice noodles, as well as Changsha stinky tofu and Changsha sugar and oil Baba. Share it with everyone.

Changde beef rice noodles are delicious, smooth and not greasy. The color of rice noodles is crystal clear, the beef is tender and smooth, the fragrance is fragrant, the saliva is drooling, and the rice noodles are smooth and smooth, which makes people want to eat more and more.

Rice flour is made of local rice and processed by special technology. It is white, round, slender and flexible. Just scald it with boiling water, add seasoning, add beef soup, and pour the topping. It is delicious. Beef is carefully cooked by the chef. It is spicy, delicious and mellow, and the more you chew it, the more fragrant it becomes. The soup is the original soup made of beef and beef tube bone with unique spices, and it is rich in flavor. Changde beef rice noodles are the first choice of local people, and a busy day begins with a bowl of rice noodles.

Changsha stinky tofu is famous all over the country and is basically sold all over the country. Changsha stinky tofu smells a little smelly, tastes delicious and is deeply loved by people. As long as you take a bite, that unique taste will immediately impact your taste buds. You can eat it if you want, but you can't stop.

Changsha stinky tofu is made of old tofu and soaked in special brine, which is usually called stinky water. It is dark in color and has a faint special smell. It is this special smell that is deeply loved by people. The soaked stinky tofu will also fry until it rises to the oil surface, and both sides will bulge out of the pot slightly. At this time, take a chopstick and insert a hole in the middle of stinky tofu to facilitate the taste. In another bowl, add Jiang Mo, garlic paste, millet pepper, coriander powder, salt, monosodium glutamate, soy sauce, balsamic vinegar, red oil and sesame oil, and stir well to make the sauce. At this time, pick up a piece of stinky tofu, dip it in the sauce, and you can enjoy it. Haha, don't mention how delicious it is.

The production method of Changsha sugar oil Baba is to knead glutinous rice flour into dough with appropriate amount of clear water, divide it into small doses, knead it into a circle first, then flatten it into Baba, add appropriate amount of oil into the pot, then pour in the prepared brown sugar water (not white sugar water), and immediately mix the oil in the pot with brown sugar. Sandwich a piece of sugar and oil Baba, lick it first, and then put it into your mouth eagerly. When you bite, your tongue keeps stirring and rolling. That sweet and soft feeling is really enjoyable and delicious.

Sugar-fried chestnuts, scallion pancakes, spicy incense pots, sugar-coated haws, Chinese cabbage, tofu and water are all special snacks in Taishan tourist attractions.

I come from Hunan. Have you ever heard the phrase "Jiangxi people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Hunan people are not afraid of spicy food"? Today, I will introduce my hometown, Hunan's special snacks, and see how Hunan people are not afraid of spicy food.

Changsha stinky tofu: it is a traditional snack in Changsha, Hunan Province, belonging to Hunan cuisine. This snack has always been called smelly dry by Changsha locals; Its color is dark, tender outside, fresh and spicy, crisp but not paste, tender but not greasy. Stinky tofu is small, but its production process is complicated. Generally, it goes through several processes such as frying, adding brine and fermentation. In the whole production process, it is required to be carried out under natural conditions, and the requirements for temperature and humidity are very high. Its raw material, dried bean curd, is originally a bean product with high nutritional value. Protein content is 15%-20%, which is equivalent to meat and rich in calcium. After fermentation, protein is decomposed into various amino acids to produce substances such as yeast, so it has the functions of stimulating appetite and promoting digestion. Stinky tofu milk is low in saturated fat and cholesterol, and also contains soybean isoflavone, which is a unique health-care component in soybean.

1. Tofu production: Soak soybeans in water, wash them with clear water, replace them with 20-25 kilograms of clear water, grind them into a thin paste with a stone mill, add warm water of the same amount to the thin paste, mix them evenly, put them into a cloth bag, squeeze out the slurry, mix them with boiling water in bean dregs, and then squeeze them. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and add the slurry. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop tofu into a wooden box, cover it with a board, press on heavy stones, and press off the water to make tofu.

2. Preparation method of brine: Based on 2.5kg of fermented soybean, it is necessary to add 15kg of clear water to boil, filter, add 1500g of alkali to the juice, soak for about half a month, stir 1 time every day, and then ferment to obtain brine.

3. Stir-fry stinky tofu: put the soap alum in a bucket, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.