As a foodie, where is the happiest place to travel?

As a foodie, put down this question and let me answer it!

Many people will say to go to Sichuan, Chongqing, Xi, Beijing, Shanghai and Guangzhou, but I will go to Hong Kong with you. China is so spicy that there are many delicious foods.

Lanzhou: Who said only Lanzhou Lamian Noodles?

When it comes to Lanzhou, many people think that there is only Lamian Noodles. But there are two famous snacks in Lanzhou-stuffed skin and candied fruit. Let's start with skinny. Many people think that stuffed skin is cold rice noodles. In fact, the difference is very big, and the production method is completely different. The stuffing skin is washed out with dough, very thick, cut into strips, almost square in cross section, and q-elastic in taste; Cold noodles are very thin noodles washed with noodle water. Fermented skins produced in different places have different colors and eat different foods. What impressed me the most was the stuffed skin that I ate in Wuwei. The noodles were browned because of the addition of Peng ash, and the marinade similar to Hu spicy soup was added, which was very distinctive. The fermented skin produced in Lanzhou is yellow, seasoned with pepper and poured on it; Bayannaoer's fermented skin is white, which may be processed from wheat in Hetao Plain. Eating the same can show the economic geography of various places. The practice of sweet distiller's grains is similar to that of rice wine in the Central Plains, except that the raw material is highland barley, which is sealed and fermented after adding sweet distiller's grains. The taste of fermented grains and rice wine is slightly different. Rice wine is thin, so you can remove fermented grains from highland barley when drinking.

Inner Mongolia: I am famous in the mutton industry.

Many people will taste the mutton here when they travel to Inner Mongolia, but the people in Inner Mongolia eat mutton from Su Nite. Su Nite is located in the west of Xilin Gol Prairie, where mutton is known as "the man in the meat". After cooking, Su Nite mutton tastes better, fresh and tender, without the usual mutton smell, with less fat and more lean meat. Su Nite mutton can be tasted in Donglaishun, and there are also Su Nite mutton shops in many northern areas.

Tibetan Area: Yak Yogurt with Pure Milk Taste

For dairy products control, you must not miss yak yogurt. Yak lives on the plateau, and the natural environment makes the dairy products here taste mellow, especially yak yogurt, which has a unique flavor. Yak yogurt must be eaten with a spoon. You can't get used to drinking, and you can't spoon. After a long time, it can solidify into a thick yellowish milk skin with the strongest fragrance and fishy smell. People who are not used to it can add sugar to yogurt. In underdeveloped areas of Tibetan areas, yaks are sold in pots, which cost five yuan and are carried away. Where there are many tourists, you can buy yak yogurt on the street, a small bowl of palm-sized yogurt for five dollars, and bottled yogurt specially sold to tourists, about dozens of dollars a barrel.

Chaoshan: Eating human feelings

The most famous in Chaoshan are hand-beaten beef balls and fried kway teow. I won't elaborate on this. Let me talk about my biggest feeling in Chaoshan, that is, eating human feelings. There are many small family-run shops in Chaoshan, which have been in business for many years and have many diners, but there are no signboards, so they have become century-old shops without signboards. Go to these small shops and talk to the boss. The boss may give you more. I once went to a small shop that specializes in handmade beef balls. It was unfortunate when I went. We were out of stock that day. The boss saw that I had come from other places to taste, so he took out what I wanted to eat for himself.