Snacks are a general term for a type of food with specific taste characteristics, which can be used as an embellishment during banquets or as the main food for breakfast or late-night snacks. There are various snacks all over the world, which vary according to local customs, have distinctive characteristics and unique flavors. Snacks are made from local materials, which can highlight the local material culture and social life style. They are an indispensable and important feature of a region, and they are also the main object of nostalgia for their hometown for those who have left their hometown. Modern people usually do not eat snacks to satisfy their hunger. In addition to satisfying their cravings, tasting snacks with exotic flavors can also help them understand local customs. There are also some people who cannot eat too much due to small appetite or illness. Three meals are not enough to supply necessary nutrients, and they need to eat some extra snacks after the main meal. Snacks are usually sold at a low starting point and the price is not high, so ordinary people can afford them. Close-up of snacks 2 (15 photos) The bigger the snacks are, coupled with the work pressure, people begin to abandon the main meals and favor snacks. Because there is no need to pay attention to etiquette for snacks, you can easily solve your hunger problem at any time. However, because snacks are not comprehensive in nutrition and are convenient and can be taken at any time, snacks are also a common cause of obesity. In China, snacks are usually not served as family meals, and people buy them at snack bars or snack stalls. However, in Taiwan, Singapore and other places, snacks are often used as a substitute for meals. Therefore, some people choose to run food stalls as a profession. Some food shops or stalls that are particularly famous and cater to popular tastes have long queues of diners. Nanjing snacks Introduction Lotus root starch dumplings Nanjing snacks have a long history and many varieties. They have been passed down since the Six Dynasties and have a history of thousands of years, with more than 100 varieties. Famous snacks include meat and vegetables, sweet and salty, and come in various shapes. Among them, the representative snacks are from the Confucius Temple area on the Qinhuai River. Its snacks are one of the four snack groups in China. The snacks in Confucius Temple may have originated from the Qinhuai River in those days. The boat has fine craftsmanship, beautiful shape, exquisite selection of materials and unique flavor. After years of hard work, the snacks produced by seven of the dim sum shops were appraised by experts, and eight sets of Qinhuai-style snacks were officially named "Qinhuai Eight Wonders". In addition to Confucius Temple, relatively concentrated dim sum and snack groups have gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyangmen, Huimin Bridge, Yanziji and other places. Confucius Temple Snacks Nanjing Confucius Temple Snack Group is located on the banks of the prosperous Qinhuai River. The snack vendors here sell fried dried tofu, tofu curd, five-spice braised dried noodles, five-spice tea eggs, turtle seeds, crispy sesame cakes, xiaolongbao dumplings, thousand-layer oil cakes, Huafei Sijiwang hot and sour noodles, and various toppings. Style soup noodles and other varieties are cheap and high-quality, especially the colorful dim sum with matching baskets are most popular among consumers. Representatives include xiaolongbaozi, ramen, pancakes, scallion pancakes, tofu dumplings, soup noodle dumplings, vegetable buns, butter sesame seed buns, sweet bean paste buns, shredded chicken noodles, spring rolls, sesame seed pancakes, beef soup, xiaolongbao dumplings, pressed noodles, crab roe Noodles, long fish noodles, beef pot stickers, braised dried noodles, braised tea eggs, sugar porridge and lotus root, etc. The first of the eight Qinhuai specialties: Yongheyuan’s Huangqiao Shaobing and Kaiyang dried shredded Nanjing tofu nao; the second best: Jiang Youji’s beef soup and beef pot stickers; the third best: Liufengju’s tofu dumplings and scallion pancakes; the fourth best: Qifangge’s duck-fat fried sesame cakes and assorted vegetable buns are the fifth best: Qifangge’s dried sesame oil shreds and shredded chicken noodles are topped with noodles. The sixth best is: Lianhu Cake Shop’s sweet-scented osmanthus-filled dumplings and five-color cakes. The seventh best: Zhanyuan Noodle House’s smoked fish silver noodles and thin-skin dumplings are the eighth most popular snack: Kuiguang Pavilion’s spiced beans and spiced egg Suzhou snacks Suzhou Xuanmiaoguan snacks have a long history and rich and diverse snack culture. Xuanmiaoguan Snack Group is located on Guanqian Street in downtown Suzhou. It integrates Suzhou dim sum and snacks in one store. The famous ones include Liao Spare Ribs’ five-spice pork ribs, Shengmeizhai’s chicken and duck blood soup, Xiao Youtian’s lotus root starch dumplings, and fried crispy beans. Sugar porridge, etc., in addition to Qianzhang steamed buns, various Soviet-style noodles from Guanzhenxing Noodle House, vegetarian vegetable steamed buns, etc.; in addition, there are also varieties for people to eat after tea and wine: salted cauliflower, pickled huangtou, peeled Youjiu fruit jade, oily soybeans, soy sauce snails, oily stinky tofu, oily rice cakes, baked potatoes, oily rice dumplings, etc. are all cheap, high-quality snacks with a strong Jiangnan flavor.

Representatives include (1) plum blossom cake/begonia cake; (2) glutinous rice balls; (3) plum blossom cake and radish shredded cake; (4) triangular buns; (5) shrimp roe fish; (6) rose melon seeds; (7) Lu Changxing Xianggu noodles; (8) Zhu Hongxing stuffed pork noodles; (9) Songhelou braised duck noodles; (10) Danzi sugar porridge, eight-treasure porridge; (11) Honey-glazed dried tofu; (12) Pine nut rice dumpling candy; (13) Collection of books Mutton; (14) Huang Tianyuan cake dumplings, lard salty cake; (15) Zhenyuan fried dumplings, mute fried dumplings, Shantang Huang Tianyuan fried dumplings; (16) Yichangfu steamed buns, Nanyuan steamed buns; (17) Luyang wontons, green Crab roe steamed dumplings; (18) Date paste sesame cakes; (19) Jasmine tea, Biluochun tea; (20) Osmanthus wine fermented rice; (21) Lu Gao Jian sauce meat (the only time-honored brand named "Lu Gao Jian" during the reign of Emperor Kangxi and Emperor Kangxi) is a registered trademark); (22) Yipinxiang braised Gusu snacks have many names and are sweet, soft and glutinous. Pan-fried steamed buns with yellow crab shells and a tiger claw twisted into a stick. Thousand layer cake, egg stone coating, flatbread, deep-fried dough sticks and tofu paste. Scallion pancakes rolled with scallion oil are economical and affordable. Mushroom and vegetable buns, bean paste buns, and steamed steamed buns with meat. I went to Liuyilou to buy yeast. Be careful when you put a little bit in the oil. Tea eggs, cooked lotus root, large and small wontons and soup dumplings. Tall steamed buns with gingerbread, cheap price and full belly. Sesame paste, sugared taro, and white sugar dumplings. Chicken and duck blood soup, tofu pudding, spring rolls, siomai and eight-treasure rice. The glutinous rice is filled with fillings and you can choose from various toppings. The pot stickers and dumplings are fragrant, and the sweet-scented osmanthus and lotus root colorful crabapple cakes are delicious. Stinky tofu and dried rice balls, shredded radish cake triangle buns. Honey cake, square cake, tiaotou cake, lard rice cake, sugar rice cake. Rice dumplings, sesame dumplings, rice dumplings, double stuffed dumplings and pumpkin dumplings. The fermented glutinous rice in the wine garden is sweet, and the Dingsheng cake is plum blossom cake. Tuk Tuk Tuk Tuk sells sugar porridge, so the little girl doesn’t want to run away after eating. Red bean rice dumplings are nutritious, and meat rice dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar-fried chestnuts and osmanthus fragrant. Date paste sesame cake is a specialty, and marinated dried beans are famous. Baoding snacks Daci Pavilion sesame oil Daci Pavilion sesame oil Daci Pavilion ranks first among the "Eight Scenic Spots in Shanggu" with the reputation of "Shi Pavilion Lingxiao", so there is a saying that "you have never been to Baoding without Daci Pavilion". Daci Pavilion has been a Buddhist holy place since ancient times and is now a national key cultural relic protection unit. Dacige sesame oil began in the third year of Baoqing in the Southern Song Dynasty (1227 AD) and was originally produced in the sesame oil workshop in Dacige Zen Temple. In the 30th year of Qianlong's reign in the Qing Dynasty (AD 1765), when Emperor Qianlong passed through Baoding, Daci Pavilion sesame oil was appointed by Emperor Qianlong as his royal meal. Adhering to the long history of the ancient temple, Dacige sesame oil is made of high-quality materials and rigorous workmanship. It uses selected sesame as raw material and uses a small stone mill to process it using a special process. It maintains the simple flavor of sesame sesame oil. Its color is brown-red, clear and translucent, and its fragrance is long-lasting. . Dacige sesame oil has been passed down from generation to generation. Although the years have changed, its flavor remains the same. With its profound historical and cultural heritage and excellent intrinsic quality, Dacige sesame oil has been baptized over the years and has been passed down to this day, becoming a treasure of the traditional vegetarian culture of Baoding, an 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 (1227 AD). In the 30th year of Qianlong's reign in the Qing Dynasty (AD 1765), Emperor Qianlong tasted Dacige pickles and praised them greatly, so he appointed Dacige pickles as his royal meal. Dacige pickles are made with traditional craftsmanship, with fine workmanship and sophisticated ingredients. Dacige Pickles purchases raw materials and strives to be of the highest quality, regardless of the price. For example, when purchasing small carrots, the price will vary, but they must remain tender and crisp. When buying chive flowers, you need fresh and pure flowers without flower seeds or flower bells. But the purchase price is often twice as high as ordinary chive flowers. If the finished product made from such raw materials is of high quality, there will be no firewood and no dregs of food. In order to ensure the pure taste of Dacige pickles, the sales process has strict requirements. The pickles must be stored in the sauce vat, and as many as they are sold come out of the vat, from the vat to the customer's hands in a very short time. Dacige pickles are rich in nutrients and come in many varieties, including Dacige pickled melons, Dacige pickled eight-treasure vegetables, Dacige pickled cucumbers, Dacige pickled radish, Dacige pickled ground dew, Dacige pickled five-spice dumplings, Dacige pickles. Thirty varieties including peanut kernels. For hundreds of years, Dacige pickles have not only retained the fine tradition of their northern flavor, but also gradually absorbed the specialties of southern pickles and formed their own unique production technology. They have always maintained the old-life taste of sweet, salty, tender, crispy and rich sauce aroma. . Dacige Pastry Dacige Pastry Dacige Pastry began in the third year of Baoqing in the Southern Song Dynasty (1227 AD). The founder was He Bace, a general under Zhang Rou, Cai Guogong of the Yuan Dynasty.

Although Dacige cakes have a long history, are passed down from generation to generation, are delicious and unique in flavor, in the beginning in history only a few people such as the emperor, ministers and Dacige monks could enjoy them. Dacige pastries include two categories: pastries for external use and pastries for internal use. They pay attention to eating and baking them now, with good taste and unique flavor. Pastries for external use are mainly used for tribute, gifts, rewards, etc. Pastries for internal use are divided into five categories: seasonal pastries, perennial pastries, door-to-door pastries, banquet pastries, and seasonal pastries, each of which has its own unique characteristics. Seasonal pastries are made according to the blooming seasons of flowers, including vine flower cakes and lily cakes in spring; mint cakes and mung bean cakes in summer; chrysanthemum cakes and osmanthus cakes in autumn; radish cakes and bean paste cakes in winter. The year-round pastries include Dasuhe, chrysanthemum cakes, Lily cakes, etc. Door-to-door pastries are specially prepared to entertain guests at your door, such as cups and marshmallows. Banquet pastries are made according to the nature of the banquet. For example, birthday banquets use "Shou" cakes, "Ruyi" cakes, etc. Holiday cakes include Lantern Festival, moon cakes, etc. Dacige pastry is the crystallization of the wisdom of the working people of past generations and a treasure in traditional Chinese food culture! Caohe donkey meat roasted on fire Caohe donkey meat is a famous delicacy in North China. It is characterized by large pieces, typical meat red color, rich aroma, consistent appearance and inside, soft and delicious, and unique flavor. It is said that there were two gangs, the Cao Gang and the Salt Gang, at Caohe Wharf in the Song Dynasty. The Cao Gang's business is to transport grain, and the Salt Gang's business is to transport salt. In order to dominate the dock, the two sides often went to war, and finally ended with the Cao Gang's victory. The Cao Gang captured the Yan Gang's carrying donkeys and couldn't process them, so they slaughtered them and stewed them. They held a celebration banquet and burned them with local donkey meat, which was very delicious. Since then, Caohe donkey meat has emerged, and this rare and famous delicacy was born. The local people have developed the habit of eating donkey meat and burning it. He also discovered a set of exquisite donkey meat processing secret techniques. This is how Caohe donkey meat was produced and became popular in Xushui. Kangxi went to the south of the Yangtze River and passed by Xushui. He was so impressed by the donkey meat cooked on fire in Caohe that he immediately introduced it to the palace. Over the years, Caohe donkey meat has gained a far-reaching reputation. If guests come here and don’t eat Caohe donkey meat, they are in vain. The main way to eat Caohe donkey meat is to grill it. Techniques for making Caohe donkey meat on fire: (1) Fire-roasting: The dough used for fire-roasting is dead dough. After kneading the dough, take an appropriate amount and knead it into a dough like a small steamed bun, then use a rolling pin to roll it into a round shape, and bake it in a pan , the temperature cannot be too high. After the fire is basically cooked, put it on the fire fork and put it on the stove under the pan. The stove is specially designed so that the fire can be exposed to higher temperatures but not to open flames. Soon, there will be a layer of crispy skin on the outside after the fire, and it will be very crispy in your mouth. (2) Grilled with fire: Use large pieces of Caohe donkey meat. Then it is chopped on a special vegetable mound. This kind of vegetable mound is generally round, with high sides and a concave center, like a shallow funnel. During the meat chopping process, if the customer requests it, special green chili peppers will be cut into the donkey meat. However, coriander must not be added to the donkey meat roasting, otherwise it will cover up the authentic taste of the donkey meat. In addition, if the customer requests it, some donkey intestines will be added. The intestines are the large intestines of donkeys. They have a unique taste after being braised. From the pot that has been simmering on a low fire, take a spoonful of donkey meat soup and pour it on the meat. Then quickly cut one side of the roast and stuff the meat, intestines, etc. inside the roast. A fragrant donkey meat roasted on fire is done.