What are the famous specialties of the motherland?

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig's yellow throat, duck intestines and cow's blood.

20/KLOC-In May of 0/6, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". The selection was conducted according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.

2. Beef soup

Beef soup is a traditional food of Han nationality. The main ingredients are beef bones and beef. The beef soup is carefully selected. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, you must soak it, remove blood stains and clean the internal organs before cooking. Homemade butter is also used to make fried Huai pepper (red dried pepper) into red oil.

Therefore, beef soup is mainly soup, and soup is tasteless if it is not alcohol. However, there are many ways to scald beef soup, all of which use local specialties: Huai Yu powder, Luohe mung bean cake, Bagongshan tofu skin (thousands of sheets and hundreds of pages) and Qiji bean dumplings as auxiliary materials. Huainan beef soup is rich in raw materials, rich in flavor and memorable.

3. Dandan noodles

Dandan Noodles is a representative food in Sichuan snacks, and it is an indispensable delicacy for people to taste Sichuan snacks. Today, Dandan Noodles has spread all over the country. Although the method is slightly different, it has become a home-cooked gourmet snack because of its delicious taste. In 20 13, Dandan Noodles was selected as "Top Ten Noodles in China" by Ministry of Commerce and China Hotel Association for the first time.

4. Beef cold noodles

Beef cold noodles, one of the specialties of Langzhong, is characterized by minced beef noodles, which is a kind of "hot" cold noodles, so as far as the main raw materials are concerned, some people call it "Langzhong hot cold noodles" and others call it "minced beef cold noodles".

Cold beef noodles were created by the Hui people, so everyone called them "Gao Laozi noodles". His son Gao Deng Fa inherited his mother's business, so the cold beef noodles in Langzhong were handed down. During the Republic of China, Tang Liansan opened a restaurant in Langjiaguai Street to sell this kind of beef cold noodles, which was called "Tang cold noodles" at that time.

5. Zhang Fei beef

Zhang Fei beef was famous during the Qianlong period of the Qing Dynasty, and it has a history of 200 years. During the Republic of China, it was rated as "excellent food" by Chengdu "persuasion society", and its reputation has been better since then. In the 1940s, he also won the Silver Award for High-quality Products from Chengdu Industrial Association, which is well-known both inside and outside Sichuan Province.

Because its appearance is characterized by "black face and bright heart", it is just similar to the image of the fierce general Zhang Fei, so it is called "Zhang Fei Beef". Cut its horizontal grid, gently tear the cut surface, such as silver pine needles, chew it carefully, and its taste is endless. 1998 won the quality product award of the Ministry of Commerce and the bronze award of the first China Food Expo.

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