What is the most popular snack this year?

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 around the world, which are different from local customs and have distinctive features and unique flavors. Local snacks can highlight the local material, culture and social life, which is an indispensable feature of a region and the main target of homesickness for homeless people. Modern people usually don't eat snacks to satisfy their hunger. Besides satisfying their desires, they can also learn about local customs by tasting snacks with different local flavors. Some people can't eat too much because of small appetite or illness, and three meals are not enough to provide necessary nutrition, so they need to eat some extra snacks after meals. Snacks generally have a low starting point and low prices. Ordinary people can afford snacks. The bigger the feature 2 (15) is, coupled with the stress of work, people begin to hate dinner and favor snacks. Because snacks don't need to pay attention to etiquette, they can easily solve the hunger problem at any time. However, snacks are a common cause of obesity, because their nutrition is not comprehensive, easy to obtain and ready-made. In China, snacks are not usually eaten as family meals, but people buy them in snack bars or food stalls. However, in Taiwan Province Province and Singapore, snacks are often used instead of dinner. Therefore, some people choose to run snack bars as their own industries, and some well-known snack bars or vendors meet the tastes of the public. Nanjing snacks introduction: lotus root starch dumplings Nanjing snacks have a long history and a wide variety. They spread from the Six Dynasties and have a history of thousands of years, with more than 100 species. Famous snacks are well-made, sweet and salty, and have different shapes. Among them, the Confucius Temple in Qinhuai River is representative, and its flavor snacks are one of the four snack groups in China. The snacks in Confucius Temple may be due to Qinhuai original paintings, exquisite workmanship, beautiful shape, exquisite materials and unique flavor. After years of hard work, the snacks made by seven dim sum shops have been appraised by experts, and eight sets of famous snacks with Qinhuai flavor have been officially named "Qinhuai Eight Musts". In addition to Confucius Temple, relatively concentrated snack groups have gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Central Gate, Huimin Bridge and Yanziji. Confucius Temple Snacks Nanjing Confucius Temple Snacks Group is located on the bustling Qinhuai River. The fried dried bean curd, spiced braised dried bean curd, spiced tea egg, turtle egg, crisp sesame seed cake, steamed dumplings, thousand-layer oil cake, hot and sour powder of Huafei Four Seasons King, and various toppings of noodle soup 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. The eight wonders of Qinhuai are: first, Huangqiao sesame seed cake in Yongheyuan and Kaiyang bean curd in Nanjing; Second: Jiang's beef soup and beef pot stickers; Third: the bean curd brain stains and scallion cakes; Fourth: the duck oil cake and assorted rice in Qifangge; Fifth: dried sesame oil and shredded chicken noodles in Qifangge; Sixth: sweet-scented osmanthus dumplings and five-color cakes in Lianhu cake shop; Seventh: The smoked fish and assorted rice in Zhanyuan Noodle Restaurant is located in Guanqian Street, Suzhou City, which integrates Suzhou snacks and snacks in one city. Famous snacks include spiced pork ribs in liao ribs, chicken and duck blood soup in Shengmeizhai, lotus root starch dumplings 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) Plum blossom cake and 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 Luxiang Gusu snacks have many famous names, which are sweet, soft and crisp. 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 sauce, 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. Baoding snack Dacige Sesame Oil Dacige Sesame Oil Dacige ranks first among the "Eight Scenes in the Valley" and has the reputation of "Lingxiao in the City Pavilion", so it is said that Dacige has been a Buddhist holy place since ancient times and is now a national key cultural relics protection unit. Dacige sesame oil began in the third year of Baoqing in the Southern Song Dynasty (A.D. 1227) and originated from the sesame oil workshop of Dacige Buddhist Temple. In the 30th year of Qing Qianlong (AD 1765), when Emperor Qianlong passed by Baoding, Dacige sesame oil was designated as imperial food by Emperor Qianlong by chance. Adhering to the long history of the ancient temple, Dacige sesame oil is made of excellent materials and rigorous workmanship. Selected sesame seeds are processed by a special stone mill, which keeps the quaint flavor of sesame oil. Its color is brownish red, clear and bright, and its taste is lasting. Dacige sesame oil has been passed down from generation to generation. Although the years have changed, its taste remains the same. Dacige sesame oil, with its rich historical and cultural background and excellent internal quality, has been baptized by years and passed down to this day, becoming the treasure of traditional vegetarian culture in Baoding, the ancient city. Dacige pickles Dacige pickles is a famous specialty snack in Baoding with a long history. Dacige pickles Dacige pickles began in the third year of Baoqing in the Southern Song Dynasty (AD 1227). In the 30th year of Qing Qianlong (A.D. 1765), Dacige pickles were greatly appreciated after being tasted by Emperor Qianlong, so Dacige pickles were designated as imperial meals. Dacige pickles use traditional craft sauce, with fine workmanship and exquisite materials. Dacige pickles purchases raw materials, and in order to be excellent, it does not hesitate to pay a lot of money. For example, if you buy a carrot, you should give a price, but you must keep it tender and crisp. If you buy leek flowers, you need fresh and pure flowers, without seeds and bells. But the purchase price is often twice that of ordinary leeks. The finished product made of this raw material has no wood and slag. In order to ensure the pure taste of Dacige pickles, its sales links are strict. Pickles should be stored in a sauce jar, and how much they are sold from the jar to the customers is completed in a very short time. Dacige pickles are nutritious and varied, including Dacige pickles, Dacige pickles, Dacige pickles, Dacige sauces, Dacige sauces, Dacige sauces and peanuts. For hundreds of years, Dacige pickles not only retained its fine tradition of northern flavor, but also gradually absorbed the characteristics of southern pickles, forming its own unique production technology, and always maintained the sweet, salty and tender sauce flavor of the older generation. Dacige Pasta Dacige Pasta Dacige Pasta began in the third year of Baoqing in the Southern Song Dynasty (AD 1227) and was founded by Cai Guogong and Zhang Rou's subordinate He Boce in the Yuan Dynasty. Although Dacige cakes have a long history and have been handed down from generation to generation, they are delicious and unique in flavor, but only a few people such as emperors, ministers and Dacige monks can taste them at first. Dacige cakes are divided into two categories: external cakes and internal cakes. They pay attention to eating and baking, which is delicious and unique. Pastry for external use is mainly used for tributes, gifts and rewards. Pastries for internal use are divided into five categories: seasonal cakes, perennial cakes, door-to-door cakes, banquet cakes and frugal cakes, each with its own characteristics. Seasonal cakes are made according to the season when flowers are in full bloom. There are rattan cakes and lily cakes in spring. Summer mint cake and mung bean cake; Chrysanthemum cake in autumn, Osmanthus Jelly; Winter radish cake, bean paste cake, etc. There are big cakes, chrysanthemum cakes and lily cakes all year round. The cake delivered to the door is specially designed for guests to entertain at home, such as a cup and cotton candy. Banquet cakes are made according to the nature of banquets, such as "Shou" cakes and "Ruyi" cakes used for birthday banquets. Festival cakes include Yuanxiao and moon cakes. Dacige cake is the crystallization of the wisdom of the working people in past dynasties, and it is a treasure in the traditional food culture of China! Caohe Donkey Meat Burning Caohe Donkey Meat is a famous food in northern China, which is characterized by large size, red meat color, rich flavor, consistent appearance, soft and delicious taste and unique flavor. It is said that there were two gangs at Caohe Wharf in Song Dynasty, one was Cao Gang gang and the other was Yan gang. The grass state takes grain transportation as its business, while the salt state takes salt transportation as its business. In order to dominate the dock, the two sides often fought with each other, and finally Cao Gang won the game. Cao Gang caught the donkey of the salt gang, and if he couldn't handle it, he slaughtered it, stewed it, held a celebration party, and set fire to the local donkey meat, which was very delicious. Since then, Caohe donkey meat has risen and rare and famous food has been born. The local people have developed the habit of eating and burning donkey meat. And explore a set of exquisite donkey meat processing secrets. Caohe donkey meat was made in this way and became popular in Xu Shui. Kangxi went to Xu Shui in the south of the Yangtze River and was full of praise for burning donkey meat in Caohe, so he was introduced to the palace. Over the years, Caohe donkey meat has gained a great reputation. It's a waste of time for guests to come to Xu without eating Caohe donkey meat. The main way to eat Caohe donkey meat is to burn it. Cooking skills of Caohe donkey meat: (1) Burning: The noodles used for burning are dead noodles. After kneading the noodles, take a proper amount of dough and knead it into small steamed buns, then roll it into a circle with a rolling pin and bake it in a pot. The temperature should not be too high. When the fire is basically cooked, put it on the fork and put it in the stove under the pot. The stove is specially made, so the fire can contact with higher temperature, but not with open flame. Before long, there will be a crispy skin on the outside of the fire, which is very brittle when bitten in the mouth. (2) Set fire to the body: choose large pieces of Caohe donkey meat. Then chop it on a special pier, which is generally round, high around and concave in the middle, like a shallow funnel. In the process of cutting meat, if the guests request, they will also cut special green peppers into the donkey meat, but coriander must not be added to the donkey meat fire, otherwise it will cover the proper taste of the donkey meat. In addition, if the guests have requirements, they will add some donkey intestines, that is, the large intestine of the donkey. After curing, they have a unique taste. From the pot that has been simmering on a small fire nearby, I scooped up a spoonful of donkey broth and poured it on the meat. Then I quickly cut the fire and stuffed the meat and intestines into the fire. A delicious piece of donkey meat is cooked and you're done.