Traditional Culture Encyclopedia - Traditional stories - China on the Tip of the Tongue introduces you to many special foods. Which one do you like best?
China on the Tip of the Tongue introduces you to many special foods. Which one do you like best?
There are too many local cuisines in Gourmet on the Tip of the Tongue. Let's start with a few representative delicacies: Beijing Roast Duck, Tianjin Twist, Hebei Donkey Fire, Chongqing Spicy Hot Pot, Shanghai Fried Bread, Shanxi Daoxiao Noodles, Liaoning Chicken Frame, Jilin Cold Noodles, Heilongjiang Potted Meat, Jiangsu Salted Duck, Zhejiang Jinhua Ham, Anhui Huangshan Guiyu, Fujian Fotiaoqiang and so on.
Although I was born in the south, I like to eat pasta. The cold noodles in Jilin are sweet and sour, smooth and delicious. The method is: soak bread in warm water for 3-5 minutes, boil it in boiling water for 3-4 minutes, rinse it with cold water for 3 times to improve the strength, pour in bone soup and cold noodle soup, and add your favorite dishes. Although the method is simple, it tastes different. Speaking of the northeast, we should also mention the braised pork in Heilongjiang. Braised pork looks a bit like sweet and sour pork ribs. The method is: take a piece of lean meat, cut it into pieces, add oil and salt, add flour, add water and oil, stir well, prepare shredded radish and shredded ginger, fry the lean meat in a pot after hot oil, fry it until it is half cooked, then fry it until it is golden brown, and then hot oil.
China on the Tip of the Tongue has also been to Chaoshan area, and it is about raw food and pickles. Chaoshan is a coastal area with more seafood. Raw salting can retain the original flavor of seafood to the maximum extent. The tradition of raw pickling originated from the Song Dynasty in China 1000 years ago. Pickled raw shrimps and crabs, etc. If the seafood has a strong smell, it can be pickled with garlic and pepper, which can cover up the smell and remove the bacteria in the seafood. Raw salty seafood is very popular in Chaoshan. A bite of beer and seafood is simply delicious. The smoked duck in Chaoshan tastes good, too Ducks are smoked with bagasse. The process is as follows: mix brown sugar, spiced powder, vinegar and salt evenly to make sauce to marinate ducks. Hang the salted duck on the inner wall of the barrel, bake it with charcoal fire for 40 minutes, and the sauce will fully penetrate into the duck meat. When it's time to smoke, put bagasse into the bucket and light it until the duck is cooked.
- Previous article:Sixth grade folklore essay 600 words
- Next article:Which subway station is Shenzhen Library in?
- Related articles
- What is the name of the yakuza level in Japan?
- What bangs are suitable for national face four super beautiful hairstyles
- Han nationality has no characteristics of its own. It doesn't even have traditional clothes. When will the revival of Hanfu be realized?
- Ten Ancient Appellations for People
- What is Ping An Digital Pocket?
- War of Resistance against Japanese Aggression and Traditional Wushu
- How to cook mugwort How to cook mugwort
- Is Christmas Eve a Chinese holiday?
- Are there any campus activities in Wuhan University of Arts and Sciences?
- Wushu: Can China teach himself traditional Wushu? No, please give me a reason. What level can I learn at most if I can?