What is the most famous snack in Taiwan Province Province? Any allusions?

Popularity index: ☆ ☆ ☆ ☆ ☆

Allusion: Zheng Chenggong attacked Taiwan Province Province. In the case of food shortage, soldiers took local materials and fried them with oysters and sweet potato powder into cakes, which were later spread as famous snacks.

Flavor: The first condition is to use fresh larvae. The best ones are Anping in Tainan, Dongshi in Chiayi and Donggang in Pingtung. The second is pure sweet potato powder. The choice of eggs is also very particular, generally using earth eggs. Winter with bamboo shoots, summer with Chinese cabbage, fried with pigs. The taste is sweet and salty, salty and spicy.

2. Rice soup powder

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Allusion: Taiwan Province Province is rich in rice, which is made by grinding rice into powder. This craft was handed down from Fujian.

Flavor: Hot soup and smooth rice noodles down the throat make it simple, refreshing and unpretentious. The materials soaked in thick and short rice noodles are pig viscera and side dishes.

3. Fried buns

Popularity index: ☆ ☆ ☆ ☆

Allusion: Originated from Shanghai soup dumplings, it developed into a snack with Taiwan Province flavor through stalls and night markets.

Flavor: There are generally two flavors. The taste of fresh meat is mostly pork hind legs mixed with cabbage; The other is pure vegetable flavor, with Chinese cabbage and leek as stuffing and vermicelli as supplement. The package is very soft, and fresh juice comes out when eating.

4. meatballs

Popularity index: ☆ ☆ ☆ ☆

Allusion: Special Tribute of Temple Fair in Taiwan Province Province.

Flavor: The skin is made of sweet potato powder, and the stuffing is mainly lean meat, mushrooms and bamboo shoots, with sweet and spicy sauce as dipping sauce. There are two kinds of fried and steamed. Deep-fried, steaming cool.

5. Squid soup

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Allusion: Originated from Fujian, "Good seafood often makes soup" was introduced to Taiwan Province Province.

Flavor: the squid used is made from raw squid by sun or sun drying to remove water. The soup base is slippery soup, and the ingredients are vinegar, garlic paste and Chili sauce. There are three flavors: salty, sweet and fragrant.

Cut the bag

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Allusion: It originated in Fuzhou and evolved into a famous snack.

Taste: Eat like a hamburger. Serve with meat, sauerkraut, coriander, peanut powder, sweet and spicy sauce or mountain and sea sauce on steamed bread skin.

7. Danzai noodles

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Allusion: In the early days, the boss sold bowls, chopsticks and pots everywhere, sitting on a small stool and eating noodles, which became the early impression of the burden surface.

Flavor: The method is to boil the bowl with hot water first, then put some hot noodles in the bowl, add minced meat and fresh shrimp, pour in shrimp paste soup, and then add black vinegar, pepper, coriander and vegetables, which is delicious and charming.

8.stinky tofu

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Allusion: It was introduced into Taiwan Province Province from the mainland, and after improvement, two flavors of fried stinky tofu and spicy stinky tofu were formed.

Flavor: Deep-fry stinky tofu until its skin is golden and crisp, drizzle with soy sauce, garlic paste, sesame oil, Chili sauce and pickle. Spicy stinky tofu is made by mixing stinky tofu with duck blood, large intestine, hot sauce and other ingredients, and then throwing it into bone soup to cook. Add shallots, coriander, sauerkraut and pickles after taking out.

9. Surface line of large intestine

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Allusions: Originated from the early agricultural society in Taiwan Province Province, it was pasta cooked by housewives for farmers at that time. For the convenience of many people, it is usually cooked in a large pot, and the larvae are thrown in to increase nutrition, and then scattered everywhere, and people add materials such as large intestine and broth.

Flavor: Whether it is yellow noodles or red noodles, it is best to cook large intestine noodles by hand. Because of the unique process of kneading, pulling, kneading and throwing by hand, noodles are not easy to rot, taste and bite. In addition, the first soup is also an important part of delicious food. The first soup is pork bone soup, and the ingredients can be oysters, large intestine, small tribute pills, bamboo shoots, sauerkraut and so on.

10. bubble tea

Popularity index: ☆ ☆ ☆+☆.

Allusions: Tracing back to the source, we first started with making black tea. Ganhou "Chunshuitang" in Taiwan Province Province turned hot tea into cold drink and created foamed black tea at 1983. Five years later, Chunshuitang's colleagues had a whim to add the "round powder" of local snacks to black tea and named it "bubble tea".

Flavor: It has the functions of both drinks and snacks. The selection of tea is very important, so we must use tea with stable quality. The optimum concentration ratio of tea and milk is 4: 6. The powder is slightly tough, and the proportion of water quality, sugar and ice cubes will also affect the flavor of tea.