Please talk about the catering culture in your hometown, and let everyone guess where you are from.

Laobian jiaozi is a famous traditional dish and a local specialty. This dish has a long history. It has been 180 years since its creation. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly because of its exquisite materials, exquisite production, unique shape and delicious taste. Its uniqueness lies in the stuffing and leather making.

Bullacta exarata, jellyfish, boiled rice, red beans, red dates, zongzi [Yi tooth] [Wu face] [Wu face] Pure braised fish.

Shredded pork with hot and sour sauce, roasted beef with diced cardamom, fried yam, shredded pork with green pepper, count as shredded cabbage and potatoes! Seasonal vegetables! Wait a minute ... This belongs to the Chinese food series.

We eat green onions dipped in soy sauce,

My favorite food is Spanish mackerel jiaozi.

It's the first time that I know the names of most of the delicious food shared by everyone! I really don't know where it came from. China's food culture is too strong.

There is a folk song, "If you don't eat sour for three days, you will start skipping.". Cook carp raised in rice fields with this sour soup, with bean sprouts, celery, bamboo shoots, wild onions and other auxiliary materials, and then use chopped green peppers, red peppers or chopped dried peppers as dipping water. Fresh and smooth fish dipped in fresh and fragrant juice is very appetizing.

There is a kind of food wrapped in swaddling clothes and a kind of snack, which at first glance looks like a newborn baby wrapped in swaddling clothes in the delivery room. "Baby" is a pancake baked with flour, as thin as paper and as big as a palm. Then set foot in shredded radish, broken ears (houttuynia cordata), kelp, fried soybeans, crispy whistle, burnt pepper and so on. When local people eat it, of course, they must inject hot and sour juice, and the entrance is fresh, tender and sour.

There is a kind of fried chicken called kung pao chicken. During the Tongzhi period of Qing Dynasty, Ding Baozhen, the governor of Shandong Province, was originally from Guizhou. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat Chili, pork and fried chicken. It is said that when he was working in Shandong, he ordered his chef to cook such dishes as "Fried Chicken with Sauce", which was very appetizing, but it was not famous at that time.

After being transferred to the governor of Sichuan, every time he met a banquet guest, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat is tender and delicious, and it is very popular with guests. Later, because of his meritorious service in guarding the border and guarding against the enemy, he was named "Prince Shao Bao" by the court, known as "Ding", and the fried chicken diced by his chef was also called "kung pao chicken".

Finally, put the delicious bean rice chafing dish without getting angry, put the mung bean rice (kidney bean) into the pressure cooker and cook it until soft and rotten, chop it up, then put it into the chafing dish to become the soup base, and then add the soft whistle (pork belly), crispy meat and various vegetables. Kidney beans are soft and waxy, and the soup base is thick and delicious, emitting a touch of sour and spicy mixed with rotten peppers and tomatoes. If you don't eat spicy food, you don't have to put rotten peppers. The bean rice hot pot with local bacon slices is also a must. The thick bean flavor and the smell of bacon really make people drool.

Have you guessed where I said?

We are the people who are most afraid of eating without Chili.

……,

Yes, you guessed it,

We are from Guizhou!

Tofu brain, pot helmet, Chili sauce.

Lemon banquet, roast chicken, rice rolls, glutinous rice flour, slippery meat, sad bean jelly. ...

Shredded tofu, fish and pork belly are cooked with starch to make delicious banquet dishes. They look so cold that they vomit immediately after being eaten in a hurry. Why? Because it's too hot.