Tell me about the old photos of food in my hometown.

? Really do what I should do.

? I hope my efforts can be recognized by everyone.

Years have passed, the roads we have traveled, the cities we have been to, the places we will never go again, the scenery we have seen and the delicious food we have eaten may only be found in the taste buds of memory, and all the past can only be recalled in memory.

First of all, the specialties of Wenzhou, such as duck tongue, sponge cake, dried rice flour, wheat cake and fish balls, are not clear in other places. The cultural customs and local characteristics of each place have local customs.

duck tongue

sponge cake

Spicy chicken feet

Osmanthus Jelly, the smell of childhood.

Childhood snacks that can't talk.

Twist wrapped in sugar

Made of glutinous rice, it tastes soft and timid.

The delicious food in our town belongs to the memory of our generation after 90.

1. dry powder

Friedvermicelli is a delicious food with our local folk customs. Soak dry powder strips in water for a while, then side dishes, fresh shrimp, mushrooms, eggs, bean sprouts, pork and so on. (Of course, side dishes can also be cooked according to your favorite dishes). According to the degree of raw and cooked, stir-fried in the pot and seasoned with soy sauce and salt can be said to be a very technical food. If the temperature is not well controlled, it is easy to explode, which has a technical feature.

Of course, dried vermicelli can not only be fried, but also dried vermicelli with three fresh soups. There are usually three kinds of seafood, the most representative of which are fresh shrimp, clams, small yellow croaker, vegetables and eggs.

2. Fried rice cakes

Fried rice cakes are basically the same as those in Friedvermicelli, and the side dishes are basically the same. Fried rice cakes with garlic are the most representative, the best to eat, and vegetables can also be put, which varies according to different tastes. Of course, you can also make soup and rice cakes. Personally, I think fried rice cakes will be more fragrant and delicious.

Step 3: cake head

The top of the cake with dried bean curd is a perfect match. I feel that dried tofu can go with any breakfast. It uses glutinous rice, glutinous rice and * * *, then pulls out a small ball, kneades it into a cake shape, and mixes with various meat dishes, such as shredded potatoes, shredded radish, pickles, water bamboo, bean sprouts, fried dough sticks and so on. You can add it or not, then knead it and pour two spoonfuls of braised oil soup to mix it.

Step 4: Eat the omelet cake.

There is also a method similar to the cake head. We call it tin cake locally, which is also called wheat frying. Similar to Shandong pancakes. Flour is kneaded into a thick shape with water, and then spread on a special iron plate to form a thin cake crust, which can also be added to dishes similar to cake heads. We eat this on the Dragon Boat Festival, which is a traditional festival in China and only belongs to our local town. It is basically eaten at the temple fair on May 13. Anyway, my dad has passed it on every year as long as I can remember.

5. Dajingmai Cake

In Wenzhou, wheat cake is the most famous one, and it is called Maigu in our local dialect. The original wheat cake in Dajing was also fried, and later it gradually developed into a special wheat cake machine, which was usually put in a pressure cooker, but the risk factor was too high. I was once burned by the edge of the pressure cooker. Personally, I think the difficulty coefficient of this food is very high. There are generally two kinds of fillings: pickles and dried plums. I like pickles anyway. From the first 2 yuan, to now every 10 yuan. I won't go into details, because it's really hard to eat the kind that can really be eaten.

6.glutinous rice

Glutinous rice, which we used to call cooking, is also a frequent visitor to breakfast. After steaming the glutinous rice, pour the soup head and dried tofu. One morning, full of energy, a bowl of delicious glutinous rice is very important, just like minced meat, mushrooms, fried dough sticks and onion noodles. I personally don't like it.

Such as light cakes, winter rice candy, peanut candy, etc. They are all very distinctive and delicious. There are also the well-known Triangle Street, wonton, dried bean curd, fried dumplings, Jie Zhen Sambo, and deep frying. Although we know it is junk food, it is really delicious. As for the above foods, I won't introduce them one by one.

Wenzhou, a coastal city, my hometown also counts. Eating the sea by the sea is rich in seafood. Please write a special article about seafood when you have time.

The food in my hometown is almost finished.

The first stop for graduating from high school is Urumqi, a distant and mysterious city. Although I haven't eaten much food in Xinjiang, I will learn that there are really too many foods in Xinjiang. Let's talk about the main ingredients on the table of Xinjiang people: mutton, beef, tomatoes, peppers, potatoes, carrots and onions (leather teeth).

Speaking of Xinjiang, the first thing that comes to mind is Xinjiang mutton kebabs. Barbecue is an indispensable food for local ethnic minorities. After the mutton is strung with iron skewers, the purpose of stringing is to heat it evenly inside and outside. The seasoning is cumin and Chili noodles. It is this simple seasoning that keeps the original flavor of mutton. In the northwest, large pieces of meat and mutton skewers are also large, and mutton skewers with naan are the best way for local ethnic minorities to eat.

Hongliu barbecue is a national barbecue of Kazak people. Sharpen with red willows and bake slowly with charcoal fire.

Let's talk about pasta in Xinjiang after the barbecue. The mixed noodles in Xinjiang are absolutely a must. Strong hand alkaline noodles, with tomatoes, beef and peppers as the main ingredients, are poured into the noodle plate, and the sizzling sound from the big mouth does not offend the table. On the contrary, it is a habit. If it is not enough, you can add raw garlic noodles, which has a special flavor.

In addition, there is a more representative one called Na Ren noodles, which generally appears in saute spicy chicken or hand-grabbed mutton. It's about two centimeters wide and varies in length.

Speaking of saute spicy chicken, it is also the protagonist of Xinjiang cuisine. Saute spicy chicken originated in Shawan County. Originally, it was a side dish of Chili fried chicken, but it was changed into a big dish because it was not enough to eat, hence the name. The main raw materials: free-range chickens, potatoes, peppers, and finally Na Ren noodles, forming a classic practice of combining vegetables, meat and noodles.

Pilaf is one of the staple foods of people of all ethnic groups in Xinjiang. Mainly decorated with red and yellow carrots, leather teeth, mutton, rice, and finally raisins, because I don't reject vegetarian rice if I don't eat mutton.

Baked steamed bread and naan.

The pits used for baking steamed stuffed buns and naan vary in size. The pits used to bake steamed buns are relatively small, and they are all made of alkaline earth. After a large amount of salt water is sprinkled in, the pit becomes harder and harder to ensure that it will not collapse after long-term use. The stuffing of baked buns is also extremely simple. Mutton can be matched with leather teeth, and appropriate amount of salt can be added. Delicious mutton needs no other condiments. Before entering the mine, a large amount of salt water will be sprinkled to quickly cool the mine.

The nang pit is relatively large, and into the pit is similar to baked buns. It is said that when Tang Xuanzang went to India to learn Buddhist scriptures, he took dry food through the Silk Road, and the old people in Kashgar started their day with a bowl of tea and a naan.

There are many delicious foods in Xinjiang, such as tissue paper bags, leg of lamb bread, soup rice, roast whole sheep, roast chicken eggs, horse candy (cut cakes), hand-grabbed mutton, noodles and lungs, horse intestines and so on. Some only know their names and have never eaten them.

Due to the abundant sunshine time in Xinjiang and the large temperature difference between day and night, the melons and fruits in Xinjiang are particularly high in sugar content and sweet, such as grapes in Turpan, pears in Korla, honeydew melons, watermelons, pomegranates, figs and apricots in Yecheng. In addition, dried fruits are also famous, such as thin-skinned walnuts, almonds, dried apricots, dried figs, raisins, Hetian jujube and so on.

Xinjiang cuisine has the opportunity to explore again, and it has passed in a hurry. The next stop is Gansu.

Gansu, the narrowest province in China, where the Yellow River flows, starts from Tianshui City in the east and ends at Jiayuguan City in the west, with a total length of 1, 655km.

Lanzhou, the capital city of Gansu, gives people the first impression of Lamian Noodles and Lanzhou. In fact, there is no Lamian Noodles in Lanzhou, only beef noodles, one of the top ten noodles in China. The morning in Lanzhou begins with a bowl of beef noodles. The beef noodle restaurant in the streets not only has the symbol of the city, but also has a unique beef noodle culture, which originated in the Tang Dynasty and began in the Qing Dynasty. The soup base is beef bone, with white radish, red pepper and coriander. A bowl of beef noodles with clear soup is ready. Locals usually add an egg and order a side dish. I remember when I was still here, a bowl was 6 yuan.

Lanzhou feels that there is only mutton except beef noodles. Hand-grabbed mutton in Linxia Hui Autonomous Region is delicious, and people who don't eat mutton are really not interested. The mutton in Jingyuan is fresh and tender, which is really good. Let's just pass here.

Lanzhou Zhengning Road Night Market should be said to be a must-see place for foodies. Although it is not as famous as Huimin Street, it is nothing more than that. First, a bowl of milk and egg paste. First, boil the milk, add mashed potatoes, beat eggs, and finally add raisins and sesame seeds. The smell of milk and the goodwill of mash constitute the taste of memory.

Apart from the paste of milk and eggs, there is basically nothing to eat on Zhengning Road, such as barbecue, grilled fish, leg of lamb, mutton and so on.

I may not know much about the food in Gansu. In Dingxi, the hometown of potatoes, local people will make potatoes into various snacks, such as potato jiaozi. I can't remember the name, and the cold noodles are also very special. Lanzhou is also the hometown of lilies in China.

Time flies, I have been to Xi 'an briefly.

Xi, the largest city in the northwest of China, takes pasta as the most important. Qishan minced meat noodles, mutton foam, cold rice noodles, Chinese hamburger and meatball hot soup are the five most famous snacks.

The minced meat noodles are very particular. A bowl of delicious minced meat noodles starts with topping.

If Lanzhou people start with a bowl of beef noodles a day, Xi people should start with a bowl of hot soup in the morning.

Now that I'm in Xi 'an, I don't have to go to see the bell tower and drum tower when I eat. I must go to Huimin Street. Huimin street is a general name composed of many streets. Xi locals call it "Fang Hui", which generally refers to the street of North Yard Gate. I really don't remember the special snacks in Huimin Street, but I vaguely remember that the street corner started with barbecue. By the way, there are mirror cakes, which should taste like many children in Xi 'an.

After leaving Xi in a hurry, I went to a small county in Ningxia. In a small county, there is really no special food, only local traditional food, probably because of the difference in diet, so I can't get used to local food. Perhaps the only thing you know is Lycium barbarum in Ningxia.

A hasty trip, destination: Chengdu.

Chengdu, a land of abundance, is the largest city in southwest China, a global center and the largest shopping center in Asia. There are spicy hot pot restaurants all over the street. Basically, I don't order Yuanyang hot pot The ingredients are usually a bowl of sesame oil, or minced garlic, tripe, yellow throat, duck intestines, duck blood and fat beef. These are all necessary ingredients for hot pot.

String string is another form of expression similar to hot pot. All kinds of ingredients are put into the pot after being worn with bamboo sticks.

There is also a kind of chicken in the form of bamboo stick, which was originally made of boneless chicken slices in a pottery bowl, with spicy as the main ingredient and various seasonings. It's called charity chicken. Leshan is the most famous generation, and now it has gradually evolved into many ingredients.

Every family in Sichuan has its own pickle jar, soaked with ginger, radish and cowpea. I feel that all vegetarian dishes can be put in jars, and some dishes will add kimchi, which tastes sour and spicy. Sichuan cuisine represents Sichuan pork, and Mapo tofu is a classic.

Lanzhou is represented by beef noodles, and Sichuan is of course the most famous in Dandan Noodles. Compared with the clear soup of beef noodles, Dandan Noodles pays attention to seasoning, and the spicy taste beats your taste buds, which makes people full of energy all day.

In addition to the classic Sichuan cuisine and pasta, there are many famous snacks in Chengdu, such as saliva chicken, dragon wonton soup, bell jiaozi, sad bean jelly, husband and wife lung slices, pork intestines rice rolls and so on. There are many others that can't be listed one by one because they don't know much about them.

Tofu pudding rice is also one of the famous specialties. Great meal, but the sea pepper is too spicy to eat.

Eating rabbit heads and meat can be seen everywhere in Chengdu. Eating rabbit's head is very orderly, delicious and delicious, and it tastes excellent. What you eat is spicy. Rabbit meat is also delicious on the table. Pickled peppers, sea peppers, peppers and shredded ginger are fresh and spicy, and you will feel sweaty when you eat them.

If you want to eat, you don't have to go to Tianfu Square, Chunxi Road and Chengdu Giant Panda, but you must go to Kuanzhai Lane and Jinli.

As a business card of Chengdu, Kuanzhai Lane is divided into wide alley, narrow alley and well alley, which is an important experience place of Chengdu cuisine. The origin and growth of Chengdu cuisine, such as mother rabbit head, three cannons, ice powder, sweet water surface and so on, are described.

Jin Li of Wuhou Temple is different from Kuanzhai Lane. Jinli pays attention to the culture of the Three Kingdoms, an important commercial street in West Shu, and the most famous one should be Zhang Fei beef.

Leaving Chengdu for 2000 kilometers to the south, I arrived in a county town in Fujian, which is close to Chaoshan, and my taste is also biased towards Chaoshan. Guangdong and rice rolls are the representatives, a kind of rice film made of rice flour paste, then steamed with utensils, served with lettuce, bean sprouts, eggs and beef, sprinkled with sauce, and sprinkled with fried dried radish. The taste is light and the soup is delicious.

Beef kway teow, a kind of pasta similar to rice flour, is called kway teow by Chaoshan people and should be made of rice. The kway teow can be made into soup or fried.

Cat porridge, with seafood, pork liver and meatballs, is light and the soup base is fresh. You can also put noodles and vermicelli.

Casserole rice should not be a local specialty snack, but a seafood-themed one. Another kind of casserole porridge is also made of all kinds of seafood, which tastes delicious.

Duck rice, local people like to eat chicken, duck and goose, which is common in streets and lanes. Rice is served with fried garlic and a bowl of radish soup. Duck meat dipped in sand tea sauce is sweet and tender.

Even if you have never been to Chaoshan, you can still eat Chaoshan beef hot pot in the nearby county, but it is not so authentic. Compared with the spicy hot pot in Chengdu, Chaoshan beef hot pot takes clear soup as the soup base, and you can eat fresh and tender beef balls without additional ingredients.

The food is almost finished, the collection is not detailed and the description is not objective enough, but I have been trying to write better articles.

The beginning of a story is always elusive, and the ending is often complicated. Disappointment, longing for the past and longing for the future are all gone now, life continues, food continues to be explored, and you can go to more places when you have the opportunity to see where you stopped and record the most beautiful moments in any way.