Chinese snack sharing 01

Chinese snacks are a manifestation of folk wisdom and an indispensable part of Chinese cuisine.

Each region has its own unique snacks, known as local specialty snacks.

Local specialty snacks are already a kind of local food culture. They are by no means just a simple way to fill your stomach between meals and pursue not being hungry.

Specialty snacks are made from local materials and can usually highlight the local material and social life style.

China is so big, and the ingredients vary widely. Every snack is a kind of local culture, and every snack is a strong nostalgia.

A traditional Beijing specialty snack, braised and stewed pig intestines and lungs are cooked together, supplemented by fried tofu slices, blood tofu, marinated sauce, garlic juice, soybean curd juice, coriander and other accessories. It makes the fire burn through but not sticky, and the meat is rotten but not bad, which is very popular among Beijingers.

Also known as spring plate and pancake. It is a traditional food in Chinese folk festivals. In addition to being eaten by the people themselves, it is often used to entertain guests. The traditional folk custom of making spring pancakes and eating spring pancakes in spring has been around for a long time. Nowadays, there are many proverbs about spring rolls, such as "One roll cannot make spring", "Spring rolls in Longshengtang - they are not human inside and outside", etc. The meaning of spring here is a good omen of spring.

The reason why rice rolls are called rice rolls is because of their sausage-like structure, with everything contained in a thin layer of rice noodles. The soft and waxy fragrance of the vermicelli, the richness of the mixed fillings and the sharpness of the sauce, the moment it melts in the mouth is the ultimate secret of rice rolls.

In Guangdong, rice rolls are divided into two major styles: Cantonese style and Chaoshan style. Cantonese rice rolls are often served as breakfast. The most common fillings are barbecued pork, beef, fish fillets, shrimps and chives, etc.; the sauce should be cooked with soy sauce until the beany smell is gone, and mixed with oil and seasonings. Become. Whether it's in a steamy little shop, ordering rice rolls and porridge, and having a wonderful meal with fried dough sticks; or in a bustling tea house and restaurant early in the morning, sighing at the rich chrysanthemum, and ordering A few kinds of rice rolls and snacks, I ate them slowly until I was satisfied.

Chaoshan Rice Noodles is another style of interpretation, which can be seen from the opening time of Chaoshan Rice Noodle Shops: they are open all day long, and many of them are open until late at night. I often use it as a supper for sobering up. Not only that, Chaoshan rice rolls are subdivided according to different regions: there are Chaozhou rice rolls with peanut butter as the sauce, Shantou rice rolls that highlight the original flavor of rice, and sautéed carrots, cooking noodles, Puning Rice Noodles with Hor Fun and Rice Vermicelli.

When studying abroad, the food I miss the most is rice rolls. I miss the down-to-earth warmth and the infinite possibilities in the stuffing. For Cantonese people, rice rolls are a kind of cheap happiness that everyone can enjoy, and it is also a kind of dependence and obsession that cannot be given up and goes deep into the bone marrow.

Fresh chopped green onions and finely chopped ham are mixed into a salty yet sweet taste, and then mixed with a certain amount of pepper and aromatic pepper. In addition to the "rising dough" of ordinary pan-fried buns, the outer layer also needs to be added with a little "butter pastry" to prevent the dough from being too crispy and hard to bite. The baking method is to use charcoal to heat up the stove and make the iron plate red. After taking out the charcoal fire, stick the cake on the wall of the cylinder. After more than ten minutes, the aroma will be fragrant and the pepper cake is ready to be cooked.

It is a traditional delicacy in Xinjiang, baked with a unique sauce. The general method of making naan is similar to that of Han people baking sesame cakes. The general method of making naan is similar to that of Han people making sesame seed cakes. Add a little salt water and yeast dough to the flour, mix well, knead thoroughly, let it rise slightly, and then bake.

Naan with mutton oil is called oil naan; meat naan is baked with diced mutton, cumin powder, pepper, minced onion and other ingredients; sesame naan is baked with sesame seeds and grape juice... Varieties of naan There are many, dozens of them.

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