Reply to the 2nd floor at 17: 18 on March 8, 213. It's from Post Bar Artifact
Xiaoben Hero 211
Wei, Jin, North and South 11
Nanjing Food: Salted Duck
It's a fine product in Nanjing snacks. The color is white and clean, the meat slices are thin and big, crisp and fresh, mellow and not greasy, and they are suitable for drinking with meals. There used to be a lot of white water sheep's head meat sold in Beijing, but the most famous one is Ma Yukun, who set up a stall with two trolleys in the front porch of Xuanwu District. It has been handed down for six generations. The white water sheep's head made by him is crisp and delicious, and it is iced in summer. The colder it is, the more delicious it is. The sheep's head meat is divided into six parts, such as sheep's face, sheep's eyes, sheep's ears, sheep's tongue, sheep's brain and ladder (maxillary cartilage).
Beijing cuisine: white water sheep's head
Beijing roast duck Beijing roast duck: known as the "best food in the world", it is a famous delicacy at home and abroad. Beijing Roast Duck includes Stewed Roast Duck and Hanging Roast Duck. Stewed roast duck is roasted by the heat of the furnace wall. The temperature in the furnace is high first and then low, and the baked duck has crisp skin, full inner layer and fat but not greasy. Hanging furnace roast duck is roasted duck with jujube, peach, pear and other fruit trees. The roasted duck is also tender on the outside and has a special flavor.
Beijing roast duck
Goubuli steamed stuffed bun is famous all over the country for its delicious taste, both at home and abroad. Goubuli steamed stuffed bun is very popular. The key lies in its fine materials and exquisite production. It has certain unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially the steamed stuffed bun is well-proportioned, and each steamed stuffed bun has no less than 15 folds. The steamed stuffed bun, which has just come out of the drawer, is neat in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the mist. It is refreshing and comfortable, with a bite, oily and watery, fragrant but not greasy, and has always won the favor of the general public and friends from all over the world.
Tianjin cuisine: Goubuli steamed buns
Shanghai cuisine: Nanxiang steamed buns, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of more than 1 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, without adding onion and garlic, and only sprinkled with a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water. The skin of steamed bread is made of unfermented refined flour, and 5 grams of flour can be wrapped in 8 pieces, with 1 grams in a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and they are full of saliva when you bite a packet of soup. If you eat it with shredded ginger, balsamic vinegar and a bowl of shredded egg soup, it will taste better. The stuffing of Nanxiang steamed buns can also change with the seasons. Add shrimps in early summer and crab meat, crab roe and crab oil in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.
Shanghai cuisine: Nanxiang steamed buns
The big chicken chops originated in Taiwan Province, and only 1% naturally grown chicken was selected. The taste and taste of the chicken reached the best balance. The secret formula was adopted, preserved, delicious and juicy, and then sprinkled with salt and pepper powder with special taste from Taiwan Province. The meat was fresh and juicy, and the product was golden and crisp, crisp outside and tender inside, and full of fragrance. The delicious food on earth makes people never tire of eating, and is snapped up by diners. The highest chicken-dense big chicken chops: Originated from Taiwan Province, it adopts secret formula, pure natural fresh muscle, scientifically matched, golden and crispy, with delicate taste, and several rows of meat are soft, juicy and full of fragrance.
top secret product, secret hand-picked chicken: select the whole chicken with tender meat, marinate it, bake and cook it, then pour it with secret sauce, which is delicious and never stops. Taiwan's big chicken chops: big chicken chops
Tianjin snacks: Ear-shaped fried cakes
Ear-shaped fried cakes are selected from Jiang Lai. The noodle paste processed in water shops is made in summer, and the white sugar is stuffed by traditional technology and fried in specified oil. The finished product has golden skin, crisp and not greasy stuffing, strong palatability and no additives, which can be described as green and nutritious food.
Erduoyan fried cake originated in Guangxu period (19) in the late Qing Dynasty. The first generation shopkeeper Liu Wanchun (1874-1962) was peddled by pushing an ostrich cart through the streets, and then set up a stall on Beimenwai Street at the west exit of Yuyi Street to sell it now. After accumulating some capital, Liu Wanchun partnered with his nephew Zhang Kuiyuan and rented an eight-foot-square footway in Beimenwai Street (the first generation shopkeeper rented an eight-foot-square footway). The fried cakes made in Liu Wanchun are fine in selection of ingredients, fine in workmanship, delicious, delicious in taste and inexpensive. Among many fried cakes, it is outstanding and unique, and its business is booming day by day, which has won the reputation of fried cake Liu, and because the fried cake shop is close to dye shops, pawn shops, silver shops, cloth shops, shoes and hats shops on Appraisal Street and Shenzhen Street. Rich families and ordinary people celebrate birthdays and celebrate birthdays. Borrowing the homophonic word of cake, taking the luck of step by step, making an appointment to buy fried cakes in advance, making the business prosperous, and Liu Ji fried cake shop revealed its reputation. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only more than 1 meter wide, people humorously call Liu Ji fried cake shop Erduoyan. Although it was renamed Zengshengcheng during the Japanese puppet regime, the Erduoyan Fried Cake Shop became louder and louder. Fried cake is also called ear-hole fried cake.
Erduoyan Fried Cake has been awarded the Top-ranking Award for High-quality Food by the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company for many times since 1983, won the gold medal in the 5th Asia-Pacific Expo in 1994, and was recognized as a famous Chinese snack by the China Cuisine Association in December 1997. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cooking Association.
Tianjin Snacks: Eighteen Streets Twist
Guifaxiang Twist, also known as Eighteen Streets Twist, is one of the "three unique foods in Tianjin", which is also called Tianjin Goubuli steamed stuffed bun and Erduoyan fried cake. Guifaxiang assorted stuffed twist is crisp and sweet, with unique flavor, and it can be stored for three months in spring and autumn and two months in summer, which is amazing. Shibajie Twist is a kind of assorted stuffed big twist, which is innovated through repeated exploration. A crisp stuffing containing sweet-scented osmanthus, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, which makes the fried twist soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not smell, soften or deteriorate after being placed in a dry and ventilated place for several months. Domestic and foreign guests who come to Tianjin for tourism should take a few boxes of twisted dough sticks with them when they leave, and send them to relatives and friends. The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin, which have a history of more than 7 years. At that time, the two brothers opened a twist shop in 18th Street, Dagu South Road, Tianjin, named "Gui Faxiang" and "Gui Facheng". They fought each other, and the more fried the twist, the better, commonly known as "18th Street Twist". After 1949, the two stores were merged, and the store was rebuilt with state investment, named Guifaxiang Twist Store. In 1983, Tianjin Guifaxiang Twist Company was established, with five branches in the city and branches in Changchun, Shijiazhuang, Taiyuan and Zhengzhou.
Fan Guilin, the founder of Guifaxiang Twist, was born in Dacheng County, Zhili (now Hebei Province) and came to Tianjin at the age of 9. At the age of 13, he began to work as a waiter in a twist shop on 18th Street in the East Building. In 1936, he started his own Guifaxiang twist shop on 18th Street. Because he is diligent and eager to learn, he dares to innovate in business, and the fried twist is crisp and sweet, delicious and palatable, which is very popular. Guifaxiang font is located in 18th Street, so it is commonly known as "18th Street Twist".
it is exquisitely made, and the materials are refined and genuine. In each twist, there is a mixed stuffing crisp strip made of more than a dozen small materials such as peach kernel, green plum and osmanthus, and then twisted into five flowers with hemp strips and white strips. Fry thoroughly with peanut oil on low heat. After the pan, add rock sugar and green silk. It is sweet and crisp, and will not be soft, spoiled or stale after being placed for several months. In 1989, he won the National Food Jinding Award and the Silver Award of the First National Food Expo. In 1991, he won the nomination award of national well-known trademarks.
Shanghai cuisine: Nanxiang steamed buns
Nanxiang steamed buns, also known as Nanxiang steamed buns, are traditional snacks in nanxiang town, a suburb of Shanghai, with a history of more than 1 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, without adding onion and garlic, and only sprinkled with a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water. The skin of steamed bread is made of unfermented refined flour, and 5 grams of flour can be wrapped in 8 pieces, with 1 grams in a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and they are full of saliva when you bite a packet of soup. If you eat it with shredded ginger, balsamic vinegar and a bowl of shredded egg soup, it will taste better. The stuffing of Nanxiang steamed buns can also change with the seasons. Add shrimps in early summer and crab meat, crab roe and crab oil in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.
Xiao Ben Hao Jie 211
Wei, Jin, North and South 11
Shanghai Snack: Crab Shell Yellow
Crab Shell Yellow is named for its round and yellow shape like a crab shell. Crab shell yellow is made of crispy fried dough and fermented flour, which is made into flat round cakes, covered with sesame seeds and baked on the wall of the oven. This cake tastes delicious, salty and sweet, and the skin is crisp and crispy. Someone wrote a poem praising it, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Crab shell yellow has two kinds of stuffing: salty and sweet. Salty ones are onion oil, fresh meat, crab powder, shrimp, etc., and sweet ones are white sugar, rose, red bean paste, jujube paste and other varieties. This product is the best made by Wuwan Bakery at the intersection of ahava Road, Shimen No.1 Road, Shanghai.
Hangzhou cuisine: West Lake vinegar fish
West Lake vinegar fish, commonly known as West Lake vinegar fish among the people, is one of the traditional famous dishes in Hangzhou.
The history of vinegar fish in West Lake begins with the "Song Saoyu Soup" in Hangzhou in the Southern Song Dynasty more than 8 years ago. It is said that at the end of the Northern Song Dynasty, Jin Bing invaded, and Zhao Gou, King of Kang, fled to the south, making Lin 'an his capital. At that time, a woman, called Song Wusao, refused to be ruled by invaders, and fled to Lin 'an from the north with her brother-in-law, making a living by fishing at the West Lake. Once, my brother-in-law was caught in a rainstorm and fell ill in bed. Wusao was cooking fish and eggs for his brother-in-law to supplement his health. Unexpectedly, the officers and men came to catch young men to build a palace. Sister Song pleaded with the officers and men not to catch his bedridden brother-in-law, and accidentally knocked over the wine vinegar bottle on the stove. After the officers and men left, the fish eggs in the pot were cooked into a soup, but the brother-in-law felt extremely delicious after eating it, and his appetite was wide open, and he soon recovered. Since then, the neighborhood imitation has become a delicious fish soup. Later, when Emperor Xiaozong of the Southern Song Dynasty visited the West Lake, he summoned Sister Wu of the Song Dynasty. After tasting the fish soup, he was greatly appreciated. He was rewarded with a large sum of money and gave a wine flag as a rainbow, allowing him to cook fish soup and sell official wine exclusively. "Song Saoyu Soup" has become a famous dish among fish dishes through continuous improvement. Louwailou Restaurant, which was founded in the light years of the Qing Dynasty, inherited this famous dish and innovated into a "West Lake Vinegar Fish" with fresh, sweet and sour taste of crab meat, and promoted it as "the first dish in the West Lake by Song Sister-in-law of Beijing" and became the first famous dish in Hangzhou.
Xiao Ben Hao Jie 211
Wei, Jin, North and South 11
Guangzhou Cuisine: Steamed rice rolls
A kind of rice product, also called Bra Steamed rice rolls.
The origin of snacks:
It was run by winne in the early days of liberation. She was taught by a famous teacher and learned the special technology of steaming la rice rolls. Its rice rolls was "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Hexian Pavilion in War of Resistance against Japanese Aggression period and is now available in snack bars, teahouses, restaurants and hotels. It is to steam rice slurry into thin skin one by one in a special multi-layer steamer or cloth, put meat, fish fillets, shrimps, etc., steam it, roll it into long strips, and cut it into plates. The raw materials are called beef sausage, pork sausage, fish fillet sausage and shrimp sausage; Without stuffing, it is called vegetarian sausage; Adding sugar to rice slurry is called sweet sausage.
First-class diarrhea should be bright, cool and smooth.
it's best to keep a silver record of going up, down and down. Pour a thin layer of powder juice on the iron plate, add meat slices, vegetables and mushrooms, and a fragrant white satin will appear in a moment, with red meat, green vegetables and black mushrooms. Folding sausage is the skill of the masters. After folding it, cut it into two pieces and serve it on the plate, pour it with dripping soy sauce, and it will be red in the light. Pick it up and put it in your mouth. It's refreshing enough that the food is sausage or sausage, and it slides down the intestines quickly. The time to eat is faster than that of the masters, or are you willing to wait in a long line? What is it to pay some time in front of the food?
Snack location:
Take rice rolls, the most famous "Yinji" in Guangzhou, as an example: this restaurant is located in Wenchang Road, and specializes in rice rolls beef with soy sauce, which is famous for its thinness, toughness and smoothness.
reply 15th floor, 213-3-8, 21: 38 from Post Bar Artifact
Small Ben Hero 211
Wei, Jin, North and South 11
Wuhan Cuisine: Old Tongcheng Bean Skin
"Old Tongcheng" is the name of a large restaurant located at Dazhi Road, Zhongshan Avenue, Hankou, which is famous for its famous snacks "Three Fresh Bean Skin". This restaurant was founded in 1931. It was originally located outside Dazhimen, the ancient Hankou Castle, and it was a passage between urban and rural areas. Therefore, it was named Tongcheng Sweets Store. After the victory of the Anti-Japanese War, it resumed business and changed to be your old Tongcheng Sweets Store. This shop imitates the traditional snack bean skin in Hubei, and strives to improve it, and it is very popular with sweets. "The preparation method is to mix mung beans and rice, grind them into thin skin in a pot, wrap them with cooked glutinous rice, diced meat and other fillings, and fry them in oil. Senior chef Gaojin 'an strives for perfection, making stuffing mainly from fresh meat, fresh eggs and fresh shrimps, and creating three fresh bean skins. The leather bag is golden and shiny, the entrance is crisp and tender, and it is more stewed. Mao Zedong tasted it four times and appreciated it every time. Foreigners and foreign guests come to Wuhan to eat the old Tongcheng bean skin as soon as possible.
Wuhan cuisine: Laotongcheng bean skin
Reply to 16th floor 213-3-9 15:48 from the artifact of Post Bar
Duck neck was originally tasteless, but it was a pity to discard it, but after being cooked by Wuhan people with dozens of seasonings such as pepper and star anise, it became a delicious food that could not be discarded. Nowadays, Wuhan duck neck stalls have appeared in many places in Shaoxing. Duck neck is different from duck gizzard and duck liver, which can be eaten in one bite. The fun of eating duck neck lies in the aftertaste between chewing and chewing. At the end of eating, the bone marrow is sucked out with a snort. The eating process is slow, and the meat is obtained entirely by our own efforts. All this adds fun and is full of fun.
Duck neck is an authentic snack in Hubei. The duck neck should be a spicy rabbit head born in Sichuan. Because hubei cuisine used to be spicy without hemp. Although the spicy rabbit head tastes strange and attractive, it has more bones and less meat, which makes it inconvenient to eat. Cooked duck neck with the same flavor, the proportion of flesh and blood is appropriate and interesting. Hubei is the thoroughfare of nine provinces. From the taste, hubei cuisine absorbs all the advantages, and the taste of duck neck is very spicy and fragrant