What snacks are there all over the country?

Snacks are a kind of food with specific styles and characteristics in taste, which can be used as an ornament between banquets and as a staple food for breakfast and dinner. There are all kinds of snacks with distinctive features and unique flavors all over the world. Snacks made of local materials can highlight the local material and social life, which is an indispensable feature of a region and the main target of homesickness for homeless people. Nanjing Confucius Temple snacks

Nanjing Confucius Temple Snack Group is located on the prosperous Qinhuai River. The varieties of fried dried bean curd, spiced braised dried bean curd, spiced tea eggs, tortoise eggs, crisp sesame cakes, steamed dumplings, thousand-layer oil cakes and various toppings of noodle soup here are cheap and good, especially the assorted snacks packed in cages are most popular with consumers.

Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, bean curd stains, noodle soup jiaozi, vegetable bags, butter biscuits, steamed buns with sweet noodle sauce, dried shredded chicken noodles, spring rolls, biscuits, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, braised pork jerky, stewed tea eggs and sugar porridge lotus root.

Suzhou xuanmiaoguan snacks

Suzhou Xuanmiaoguan snacks have a long history and rich snack culture. Xuanmiaoguan Snack Group is located in Guanqian Street, Suzhou City, and it integrates Suzhou snacks and snacks in one city. Famous snacks include spiced ribs in Wufangzhai, chicken and duck blood soup in Shengmeizhai, lotus root starch jiaozi in Xiaotian, fried bean sugar porridge and so on. In addition, there are thousands of kinds of steamed buns, all kinds of Su-style noodles and vegetarian steamed buns in Guanzhenxing noodle restaurant. In addition, there are varieties for people to eat after drinking: pickled cauliflower, pickled coptis head, peeled and oil-soaked fruit jade, oil-soaked soybean, sauce snail, oil-soaked stinky tofu, oil-soaked rice cake, baked sweet potato, oil-soaked triangle dumplings and so on. , are cheap Jiangnan snacks.

Stands for (1) plum blossom cake/begonia cake; (2) rice balls; (3) radish cake; (4) triangular packaging; (5) shrimp fish; (6) rose melon seeds; (7) Gu Xiang face of Lu Changxing; (8) Zhu Hongxing stuffy meat noodles; (9) Braised duck noodles in Songhelou; (10) Basket of sugar porridge and eight-treasure porridge; (1 1) Dried bean curd with honey sauce; (12) pine nut jiaozi sugar; (13) collecting mutton; (14) Huang Tianyuan bakery group and lard salted cake; (15) Zhenyuan Fried, Dumb Fried, Shantang Huang Tianyuan Fried; (16) Yichangfu steamed stuffed bun and Nanyuan steamed stuffed bun; (17) Qingyang wonton and Qingyang crab roe steamed buns; (18) jujube paste biscuit; (19) Jasmine tea and Biluochun tea; (20) osmanthus wine brewing; (2 1) sauce meat recommended by Lu manuscript (the only time-honored brand with the registered trademark of "Lu manuscript recommendation" in Kangxi period); (22) Yipin Cai.

Suzhou snacks

Gusu snacks are famous for their sweetness, softness and crispness. Fried steamed bread with crab shell yellow and Tiger Claw twisted stick. Melaleuca cake, egg stone skin, pancake fritters and tofu paddles. Scallion oil rolls and scallion oil cakes are affordable and appreciated.

Bean paste mushroom vegetable bag, meat steamed bread. Go to the 61st floor to buy compact yeast. Be careful when you immerse it in oil. Tea eggs, fried lotus roots, large and small wonton, soup packets. Steamed buns with gingerbread are cheap and full.

Sesame paste, sugar taro, oil sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has sandwiches, so you can choose your own toppings. Pot stickers jiaozi delicious, sweet-scented osmanthus lotus root five-color begonia cake.

Stinky tofu rice ball, radish cake triangle bag. Honey cake, square cake, long cake, lard rice cake, sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffing jiaozi pumpkin Tuan. Brew the garden with sweet wine and win the cake with plum blossom cake.

I sell sugar porridge, but I don't want to run away after eating it. Jiaozi with red beans is rich in nutrition, and jiaozi with meat stuffing is salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts, osmanthus fragrance. Jujube mud sesame seed cake is a special dish, and braised tofu is very famous.

Shanghai chenghuangmiao snacks

Chenghuangmiao snacks are an important part of Shanghai snacks. Formed in the late Qing Dynasty and the early Republic of China, it is located in the commercial center of the old city of Shanghai. Its famous snacks include Nanxiang Xiaolong in Nanxiang Steamed Bread Shop, jiaozi brewed with 100-fruit wine, Babao rice and sweet wine brewed in spring in the garden, heavy oil shortcake in lakeside snack shop, jujube paste shortcake and three-silk eyebrow shortcake in Lvlang Restaurant. In addition, there are many special snacks, such as fried steamed buns, Nanxiang steamed buns, Sanxian small wonton, seafood wonton, crab shell yellow, gluten Louvre, bad snails and braised squid. What consumers like best are: glutinous rice balls, louvers and oil noodles, which are people's favorite "three big pieces".

Changsha huogong palace snacks

Changsha Huogong Snack Group was founded in 1747 and rebuilt in 194 1. It concentrates snacks from all over Hunan and has a strong local flavor. Its specialty snacks include Jiang Erdie's stinky tofu, delicious prickly heat powder, Li Ziquan's fairy bowl rice, delicious pig blood, Deng Chunxiang's braised hoof flower and Luo San's rice noodles. At present, pyrotechnic snacks develop new products and form a series on the basis of inheriting tradition.

The main varieties are glutinous rice balls, sesame toffee, Liuyang fennel cake, Liuyang lobster sauce and Xiang Bin spring rolls.

Beijing flavor snacks

Beijing snacks are the Beijing characteristics that Beijingers talk about. Besides the Forbidden City, the Summer Palace and other cultural buildings, Beijing snacks are probably the most attractive. Some snacks in Beijing have been circulating for nearly a thousand years. Beijing, as the capital, once had rulers of different nationalities, so Beijing snacks combined the characteristics of Han, Hui and Manchu as well as the characteristics of court flavor. In the way of snack cooking, there are frying, frying, roasting and flipping. Yi Shu summed up Beijing snacks in four words: "Snacks are righteousness".

Beijing snacks can refer to the following: pea yellow, bean juice, inby, tripe tripe, snowballing usury, Aiwowo, fried liver, fried enema, white water sheep head, tea soup, dry pot duck head ... The previous snacks were basically handed down from family, each with its own flavor, and the font size is also the naming method of food surnames, such as tripe tripe, sheep head horse, and year. However, after the founding of the People's Republic of China, these individual craftsmen could not survive in the socialist environment and basically died out through public-private partnerships or mergers. At present, the more orthodox snacks are Nanlaishun, Huguo Temple, Beihai Fangshan and niujie Muslim snack supermarket.

Bibliography of Beijing Snacks: Yan Dou Snacks, Laodu Snacks.

There are also: inby, honey twist, pea yellow, Aiwowo, fried liver and tripe, bean juice, snowballing usury and candied haws.

Chengdu Shijing snacks

"maocai" is the specialty of Chengdu. If you think this is a dish, you are all wet. This is just an exercise. This dish is called "maocai". The word "Mao" is a verb here. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put a spoonful of soup in a bowl. Maocai has unlimited raw materials, similar to a string of incense. Anything can be taken away and served. There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

In the farmer's market, in the community, and in the shops on the street, we often see such a scene: there is a big soup pot on the honeycomb coal stove, and the soup inside is steaming. Several long bamboo baskets full of vegetables and sharp are immersed in the pot, and a strong fragrance floats with the wind, attracting passers-by to stop. Someone lit baskets of vegetables on the food shelf with his fingers, and the stall owner put the corresponding vegetables into the bamboo basket. When it is no longer enough, they put the bamboo basket in a boiling soup pot to soak and cook. In the meantime, they also lift the bamboo basket from time to time and put it in the soup until the vegetables are "cooked", and then lift the bamboo basket and pour the vegetables and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.

Maybe you are confused about the word "Mao". In fact, raw and cooked raw materials are boiled (or hot dipped) in boiling soup. For example, the specialties of Sichuan, such as pork intestines powder and roast duck, are all cooked with meat and vegetables in boiling soup.

Maocai is a unique flavor snack in West Sichuan Plain, which has won the favor of the masses with its unique taste and affordable price. Maocai is cheap, spicy and delicious, which can satisfy one's desire and provide meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready.

Handan history famous food

Imperial edict bone crisp fish originated from Zhao family in Handan, and was introduced to the court by the people in Wei and Jin Dynasties. Zhao Kuangyin, a general of the Five Dynasties and Ten Kingdoms in the Later Zhou Dynasty, occasionally tasted it when he traveled north and south. When he was sent to Jingniang thousands of miles away, Zhao Crisp Fish left him Jingniang's last good memories. In the early years of the Northern Song Dynasty, after Zhao Kuangyin acceded to the throne, he stabbed Zhao's "bone-crisp fish" to death, and he still maintained the "fish shape integrity".

Authentic imperial edict crispy fish is very particular about its production, and "seasoning technology", "special casserole of Cizhou kiln" and "secret core ingredients of ancestral tradition" are indispensable. The three complement each other, and the fish made is not only "fresh" but also "fragrant", not only "delicious" but also "tonic", and has unique nutrition and can be eaten frequently. Because the descendants of the imperial edict crisp fish suffered a mutiny in the Republic of China, this historical famous food was forgotten by many people.

Kaifeng special snacks

Diyilou steamed bun

This is the first floor steamed stuffed bun in Kaifeng, which has been famous since ancient times. It is characterized by thin skin and fresh stuffing, and belongs to soup packets. The skin is not steamed on the fermented surface, just like dumpling skin, but it is slippery and the filling is fresh and delicate. Add old vinegar and the taste is more unique.

Cockfighting by Ma Yuxing

Cockfighting is a special dish in Kaifeng, which is made of local high-quality hens and century-old soup. Golden color, fat but not greasy, fresh and crisp. "Ma Yuxing" is a famous traditional food store in Kaifeng, and its full name is "Muslim Ma Yuxing Chicken and Duck Store". At first, Ma Yongling opened a shop in the southeast of Gulou in the third year of Tongzhi in Qing Dynasty (1864), and cockfighting was one of its main varieties.

"Ma Yuxing" cockfighting is round and perfect, with yellow color, bright oil, fat but not greasy, salty and tender, and slightly fragrant, and has become a must-have dish at Kaifeng reception. Roast chicken was called "fried chicken" in the Northern Song Dynasty. Tang, which means roast. During the Northern Song Dynasty, there were many famous fried chicken shops in Tokyo (Kaifeng), which competed with each other and had extremely high production technology.

Sam sun lotus cake

Sanxian Lotus Crisp, shaped like a budding lotus, is a famous traditional cake in Kaifeng, which is crispy and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour in a certain proportion. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the stuffing is wrapped into high piles and round blanks with dough. Finally, the stuffing is exposed three times with a knife, the eggs are peeled and baked in the furnace. After fine processing, Sanxian Lotus Crisp is elegant in color, lifelike and vivid in image. Eating it makes people feel relaxed and happy, and there is a big feeling of swallowing fairy fruit.

Spiced rabbit meat

When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well preserved. Rabbits over 1.5 kg are generally selected for production. First, cut the rabbit open, peel and gut it, air dry it for seven days, soak it in cold water, then chop it up, rinse it with boiling water and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, star anise, fennel, Amomum villosum, apple, cardamom, clove, rock sugar, batter and white sugar in proportion, put them in the round hole, add broth, cook with strong fire for one hour, then cook with slow fire for one hour, and take them out after cooling. The finished product has rich fragrance, no grassy smell, and long-lasting saltiness.

Kaifeng Taosibao

Four treasures set meal is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Four treasures and one set" is definitely a combination of four flavors: chicken, duck, pigeon and quail. It is rich, fragrant, fresh and wild. Four whole birds are layered on top of each other, all intact without a bone. Every time several dishes are served at the banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is presented to the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a delicious whole chicken came into view; After the chicken was finished, the delicious whole pigeon appeared again. Finally, a whole quail was exposed in the pigeon's stomach, which was stuffed with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. A set of four treasures belongs to the yamen school. It is beautifully made, with good color, smell and shape, which takes time and labor, but the technology is not good enough and the temperature is not good enough. The most complicated thing is to remove the bones and concentrate, just like artistic carving. With the opening of the neck, the bones were removed one by one, and the original shape remained unchanged. In some places, although the skin is as thin as paper, it still needs to be filled with water. After bone removal, four birds were put on their bodies and legs to form a whole. The four treasures series was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a banquet in honor of Empress Dowager Cixi. The Chen family has more than 300 kinds of famous dishes, among which "Four Treasures" is a pearl. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.

Carp back

"Kaifeng Grilled Fish Noodles" is one of Kaifeng's traditional cuisines and enjoys a long-standing reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, the second day of the second lunar month in Kaifeng in the Ming and Qing Dynasties was called "the dragon looked up", and "the guests were invited to eat Longxu Noodles, and the ceremony was held to send noodles". At that time, Longxu Noodles had it. Just boil it in water and bake it. So it's called "baked noodles".

Baked noodles with carp is a traditional dish in Kaifeng, which consists of two famous dishes: sweet and sour fish and noodles with dragon beard. Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chefs in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing it, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then use chopsticks to wrap the fish in "roasted noodles", and "carp roasted noodles" are handed down as delicious food. It is characterized by bordeaux color, softness, smoothness and fragrance; The baked noodles are as thin as hair, fluffy and crisp.

Carp baked noodles are strictly selected and carefully made. It is the carp (weighing about one catty) produced from Kaifeng Black Port to Lankao Dongtou Yellow River. This kind of fish is pure, delicious and tender. After preliminary processing, the carp is rippled on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.

Juhua hotpot

Chrysanthemum hot pot prevailed in the court in the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because Kaifeng's city flower is chrysanthemum, the raw material source is unique. Mainly fresh fish (there is a difference between "four raw" and "eight raw"). Add chicken soup to a hot pot and bring to a boil. Wash chrysanthemum petals, shred them and sprinkle them into soup. After the fragrance of chrysanthemum permeates into the soup, raw meat slices and raw chicken slices are cooked in the pot and dipped in juice, which is fragrant and has a unique flavor and is regarded as the top grade in the hot pot family.

Dajingzao

Dajing jujube is a traditional famous cake in Kaifeng, which enjoys a long reputation. Dajing jujube was called "Polygonum multiflorum Thunb" in ancient times. It is made of high-quality glutinous rice, powdered sugar, maltose and vegetable oil through several processes such as blank making, frying, beating and mixing powdered sugar. The finished product is cylindrical, golden yellow, covered with sugar, full in appearance, moderate in expansion, with a silk mesh internal structure, no cavity and hard in heart. Crispy and delicious, it melts in the mouth and is rich in nutrition. This is a delicious cake for all ages.

Hui mian; Huimian Noodles; Braised noodles

There are many medicines, such as good sheep bone soup, medlar, adenophora and so on!

Sesame wings and middle wings

Go to Kaifeng to eat authentic Henan food-Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried. The fried egg juice is as cold as cicada's wings. It is rare to find such beautiful and delicious dishes in Henan cuisine.

Sweet potato puree

People who have eaten the sweet potato mud in Qixian all praise the originality of Qixian people. The main raw material of the famous sweet potato paste is our common sweet potato, and some places are also called "sweet potato", "sweet potato" and "sweet potato". Its production method is very particular. First of all, you need to cook the sweet potato, peel off the skin, remove the inner silk, wrap it in clean white cloth and roll it into mud. Then, pour the sugar into the pot to turn it into syrup, add sesame oil and sweet potato, and keep stirring to make it look like persimmon red mud. After serving, add diced hawthorn, rose slices, green and red silk and sweet-scented osmanthus sugar in layers. This dish tastes sweet, refreshing and appetizing, with bright color and rich nutrition.

Peanut pie

Kaifeng is rich in peanuts, and peanut cakes made of peanuts have unique local characteristics and have a long reputation. This product is mainly selected peanuts, supplemented by white sugar and caramel. It is formed by boiling sugar, stirring sugar, padding peanut powder and cutting with a knife. The finished product is flaky and multi-layered, with fine network and strong porosity; The food is crispy, sweet and delicious, and self-absorbed in the mouth, which is deeply loved by the masses.

Taiwan Province province jipin snacks

Bubble tea in Taiwan Province Province

Bubble tea takes black tea and green tea as basic raw materials, and then adds honey juice with different tastes and round condiment called "pearl". There are two different ways to eat, which are not only very thirsty, but also very delicious. This is a very convenient and fashionable drink. Pearl tea not only pays attention to the taste, but also pays attention to the difference in color sense, which is the most attractive to young consumers. They all make good use of materials of various colors and mix them together to produce different visual effects. In addition, another feature of bubble tea is that pearls are sucked up through a big straw, which gives people a feeling of "QQ".

Taiwan Province oyster omelet

Its earliest name is "fried food chase", which is a traditional dim sum well known to the older generation in Anping, Tainan. It is a cake made by wrapping clams, pork, mushrooms and other miscellaneous materials with sweet potato paste and water.

Cooking tips of oyster omelet in Taiwan Province Province: Besides fresh oyster omelet, sweet potato powder is another important key to make oyster omelet delicious. There are many kinds of sweet potato powder, but only pure sweet potato powder can be made into a rich paste. After adding water to thicken the pulp in a proper proportion and adding leek, the finished product tastes sticky and Q, and the pure sweet potato powder skillfully enhances the umami taste of fat grubs, which is a perfect match.

The choice of eggs is also a science. Shops that pay attention to fragrance will use deep yellow earth eggs, mix swallows in winter, mix Chinese cabbage in summer, fry with lard that can enhance fragrance, and then pour sauce made of miso, tomato sauce, pepper and soy sauce.

With the cooperation of the above excellent materials, oyster omelet, which was originally a food for the poor, has also become exquisite and delicious. Sweet with salty, salty with spicy colorful taste is memorable.

Taiwan roasted corn

Corn, also known as maize, or "rice wheat" in Taiwanese, is a very common food crop all over the world. Whether it's steaming, boiling, frying or even making a salad, it's right. When I was a child, in the night market, even after school, I would hear the voice of vendors shouting "roasted fanmai", which attracted many people to taste and enjoy the charming taste of roasted fanmai. First, put the raw corn with leaves into a special vat, cover it with heated small black stone, and add water to simmer the corn to lock its sweetness. In a few minutes, the corn will be cooked.

Finally, remove the leaves covered with corn, put the corn in a special oven, bake it with charcoal instead of gas for 3 to 5 minutes, and then brush the sauce with a unique formula, which is the pearl baked corn with full aroma, delicious corn flavor and chewy taste.

There are also: Du Xiaoyue Basket Noodles, Eel Noodles and Golden Claw Rice Noodles.

Shanghai snack

Crab Shell Yellow, Nanxiang Steamed Bread, Shaoxing Chicken Porridge, Tiger Claw, White Chopped Sanhuang Chicken, Drunk Snail, Drunk Shrimp and Crab, Tangyuan and Qiao Jiazha.

Tianjin snacks

Pot (can) Chinese cabbage, paper pulp, old tofu, pancake fruit, noodle tea, tea soup, old-fashioned traditional sesame cake, coil, tiger bean, sugar pile, Yangcun dry cake, Goubuli steamed stuffed bun, fried ear cake, fried fish sticky cake, wooden stick fruit, Guifaxiang big twist, spiced donkey meat, roast duck, cut cake, etc.

Chongqing snack

Hot pot, hot and sour powder, Maoxuewang, boiled fish, Sichuan-style pork, fish with Chinese sauerkraut, spicy chicken, spring chicken, boiled sliced meat, old duck soup, fish-flavored shredded pork, pork intestines with pickled peppers, steamed pork with rice flour, boiled white noodles, malatang, skewers and rabbit heads.

Taiyuan snacks

Chains, Daoxiao Noodles, and movies.

Xi 'an snacks

Beef and mutton paomo Chinese hamburger, Ganzhou Guokui

Lanzhou snacks

Lamian Noodles, oil pan helmet.

Xinjiang snacks

Roast mutton, barbecue, pilaf

Shandong snacks

Fried dumplings, pancakes, fried beef, braised rabbit head, nang, Zhoucun sesame seed cake, Shanxian mutton soup.

Jiangsu snacks

Sesame cakes with scallion oil, glutinous rice balls, steamed buns, steamed dumplings with crab roe, sugar porridge, steamed dumplings and cakes from Huang Tianyuan, Suzhou-style sweets, Suzhou-style candied fruit, duck blood vermicelli soup and duck oil.

Zhejiang snacks

Crispy cakes, Chongyang chestnut cakes, fresh meat paws, fried eel noodles with shrimps, and rice with eight treasures.

Anhui snacks

Laba porridge, rescue, Huizhou cake, bean skin rice

Fujian snack

Oyster cake, hand-grabbed noodles, spiced hooves, diced meat paste, Buddha jumping wall, spiced rolls, mixed noodles, satay noodles, light cakes, Honglai chicken feet and spring rolls.

Hainan snacks

Stir-fried wooden stakes, bamboo simple rice

Henan snacks

Jujube guokui, sugar coke cake, egg package, blood tea, shredded chicken, Miao Laotai cold rice noodles, mutton Huimian Noodles, Xinxiang braised mutton, Hu spicy soup, bean curd, fried oil cake.

hubei snacks

Three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.

Hunan snacks

New rice, brain rolls, rice noodles, turtle mutton soup, fire attack stinky tofu.

guangdong snacks

Magang Egg Cake, Preserved Egg Cake, Frozen Meat Melaleuca Cake, Double Skin Milk, Chencun Powder, Pheasant Roll, Jun 'an Fried Fish Cake, Longjiang Fried Dumpling, Zhaoqing Steamed Dumpling, Guangdong Mooncake, Crispy Lotus Seed Package, Pink Fruit, Thin-skinned Shrimp Dumpling and Ground Porridge, Yutu jiaozi, Dry Steamed Crab Yellow Dumpling, etc.

Chaoshan (Chaozhou, Shantou, Jieyang and Shanwei): Fried Spring Cake, Year of Duck Mother, Snack Eating, Salted Fruit, No Rice Fruit, Rat Shell Pot, Mung Bean Cake, Fruit Strip Roll, Cake Fruit, Beef Fruit Strip, Tripe, Crispy jiaozi, Mutton Roasted Taro, Mutton Roasted Sweet Potato, rice rolls, Sweet Potato Taro, Fansha Taro, Fruit Strip Soup, etc.

Guangxi snacks

Braised pork, Guilin horse meat rice noodles, fried Mi Chong.

Sichuan snack

Egg cake, glass steamed dumplings, Dandan Noodles, shredded chicken ⅵ noodles, Yibin burning noodles, Deng Ying beef, steamed beef with steamed powder, chicken for charity, pork intestines powder, Sichuan cold noodles, Sichuan bean jelly and ice powder.

Guizhou snacks

Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves.

Yunnan snacks

Braised beef, grilled bait, crossing the bridge rice noodles, steamed chicken.

Macao snacks

Egg roll, phoenix roll, egg roll, peanut candy, crisp sugar, macadamia nut almond cake, lard cake, sweet old woman cake, salty old woman cake, peach cake, egg cake, cow ear and salted snacks are made into Zhenjiang duck blood vermicelli soup.

Zhenjiang duck blood vermicelli soup has a history of one hundred years, and its founder is Mei Ming. Duck soup is nourishing, vermicelli is lubricated, duck blood is fresh and tender, and it tastes delicious. A bowl of 6- 10 yuan can be described as good and cheap.

Ingredients: duck soup 350-400g, vermicelli150-20g.

Accessories: spicy duck blood 60g, duck gizzard 10g, duck sausage 10g, duck liver 10g, tofu brain 5g, and half a marinated egg.

Seasonings in the bowl: salt 1-2g, monosodium glutamate 1g, chicken powder 1g, duck blood soup seasoning 2g, sour beans 2g, peanuts 3g, pickled mustard tuber 2g, coriander 2g, onion 5g and duck oil 5g.

Practice: (1) Take a stainless steel powder colander, add vermicelli and tofu and cook for 1 min; (2) Take a bowl, put salt, monosodium glutamate, chicken powder, duck blood soup seasoning, sour beans, pickled mustard tuber and duck feed oil in the bowl, pour scalded vermicelli and duck soup, sprinkle spicy duck blood, duck gizzard, duck intestines and duck liver, and sprinkle coriander, chives and peanuts on the vermicelli.

Kaifeng steamed soup packets

Kaifeng steamed soup packets have a history of 100 years, and the founder is Huang Jishan. The existing state-run steamed stuffed bun shop on the first floor is a famous flavor cake.

Raw material formula:

5 kg of refined flour, 5 kg of pig hind leg meat, 0/250g of gutter oil/kloc-0, 400g of soy sauce, 0/50g of cooking wine/kloc-0, 50g of Jiang Mo/kloc-0, 55g of monosodium glutamate, 0/00g of salt/kloc-0, and 35g of sugar.

Production method:

1. Twist pig hind legs into stuffing, put them into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Use 4 liters of heated water in winter and 3.5 liters of cold water in summer. Add it into the stuffing and stir it for 5-6 times, and stir it into a filling that is neither thin nor thick. Finally, add small ground oil and mix well.

2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and stir the noodles evenly. Don't pour water into the dough at one time. First, add a little water to make flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to make the surface from soft to hard. Then put your hand into the water and make the noodles into soft and hard noodles.

3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad dry flour according to the soft and hard conditions of the flour, dish it several times repeatedly, knead it into strips, roll it into thin sheets with thin edges and thick middle, wrap it with 20 grams of stuffing, and knead it into 18 ~ 2 1 fold.

4. Put the raw steamed bread into a small cage with a diameter of 32-35cm and steam it over high fire. Do not steam for too long. When steamed bread grows up, it is easy to fall off the bottom and run soup. If you want to steam while eating, just put them on the table. Serve with balsamic vinegar and garlic cloves.

Product features:

Thin skin and big stuffing, soup and oil. After the finished product comes out of the cage, lift it like a lantern and put it down like a chrysanthemum.

Double flax fire

This is a famous snack in Kaifeng. Make more breakfast and dinner. Serve with camellia oleifera.

Raw material formula:

2.5kg of flour, vegetable oil 1kg, 5g of aniseed, 500g of sesame and 50g of salt.

Production method:

1. Making Sesame: Soak Sesame in cold water until it can be peeled with your fingers, take it out and drain it, mash it with a mortar or wrap it with a rag, and peel it to make Sesame for later use.

2. Crispy production: set the pot on fire, pour in 600 grams of oil, heat it to 80%, and leave the pot end away from the fire. Add flour 1.5 kg, turn it evenly with a shovel, spread it on a chopping board to cool, add salt and aniseed powder, and knead it into a crisp dough by hand.

3. Mix flour: pour 1kg flour on the chopping board, scrape a small pit in the middle, add 400g vegetable oil and 500ml water, mix well and knead until smooth.

4. Molding: according to the ratio of 40% leather surface to 60% crispy surface, the crispy surface is covered with leather bread, rolled into long pieces with the thickness of 1 cm, folded in half along the length, rolled thin, and repeated for two or three times. Finally rolled into a roll. Break the pills into 50g, knead them into a circle one by one, and flatten them by hand. Take another piece of dough as big as jujube, dip it in oil, wrap it in the middle, and roll it into a round cake with a rolling pin. Brush water on both sides of the round cake and stick sesame seeds. There are more sesame seeds on the front (that is, the surface is smooth) and less on the back. Do it one by one and put it on the chopping board.

5. Baking: put the seeds on the fire, wash them, burn them until they are 70% mature, brush a layer of oil with a brush, and put the back (closed side) of the cake down on the seeds for baking. Turn over when the bottom is yellow. Brush the oil on the tobacco, and the sesame seed cake will be roasted and rotated on the tobacco, and it will be taken out after being roasted to a uniform golden color. Then put the cake in the oven to bake. Bake the back first until the cake turns red and yellow.

Product features:

The taste is crisp and fragrant.

Taiwan Province province chelun pancake

Materials:

(1) 2 cups of medium-gluten flour, half a cup of warm water, 4 tablespoons of lard, 2 tablespoons of sugar, (2) low-gluten flour 1 cup, half a cup of lard, (3) 225g of red bean paste or jujube paste, and (4) a little egg yolk water.

Exercise:

1. Knead the materials (1) and (2) into oil-in-water skin and pastry respectively, divide them into 6 equal parts, each oil-in-water skin 1 pastry, and then roll them into pastry repeatedly for 3 times.

2. Add 1/6 red bean paste or jujube paste to each crisp bread, press it into a cake shape, cut it into 6 equal strips with scissors, and each strip is folded into a fancy shape in the same direction with the mouth facing up.

3. Brush the egg yolk water, put it in the oven and bake at 200℃ 15 minutes.

Tip:

1. When cutting with scissors, only 2/3 of the edge can be cut to avoid breaking when folding.

2. Some people call this shape chrysanthemum crisp.