The world is so big that there are all kinds of Chinese food, let's take a look at it todayWhat are the special and wonderful delicacies in each province, and how many have you eaten?
Beijing, a city with a long history, is not only the capital of our country, but also a capital of food. Countless people from all over the world gathered here and brought with themThe blending and collision of various local food cultures
When it comes to Beijing's food, people will first think of the Peking duck, which is known as the "world's delicacy". However, there are many other delicacies in Beijing that are intimidating and intimidating to outsidersOne of the most representative is the mustard mound
Wasabi dun, the name of this dish is enough to put many people off。The pungent taste of wasabi may be a treat for Xi people, but for the unfamiliar, the spicy taste is enough to make people shy away.
However, for the old Beijingers, the deliciousness of Wasabi Dun is indescribable.
Cabbage is one of the main ingredients of wasabi moundIn winter, Chinese cabbage has become an indispensable ingredient on the dining table of every household in Beijing.
And wasabi dun, it is this seemingly ordinary food, paired with a unique mustard sauce, that produces a wonderful taste.
During the Chinese New Year, there is always a special smell in the streets and alleys of Beijing, that is, the aroma of mustard dun. For many housewives, making wasabi has become a tradition for the Chinese New Year.
After the greasy meat, it couldn't be better to have a refreshing, tasty, greasy mustard mound.
I have to say that mustard dun is a very representative Beijing specialty food.
What it represents is not only the pursuit and love of food by old Beijingers, but also a unique attitude towards life and food。While enjoying the food, we are also experiencing the history and culture of the city.
Bamboo shoot jelly, a unique Tianjin-style snack, is known as a "strange dish" because of its ingredients。However, for those who are familiar with it, it is an irresistible delicacy.
Its raw materials are not the bamboo shoots we imaginedRather, it is a kind of insect that lives in the seaside tidal flats - star worm。This link mollusk has a rounded body, rich in collagen, and has a crisp taste.
Although the adults are only two or three inches long and dark brown in color, they do not look attractiveBut when cooked, their bodies become crystal clear, like delicious candy, which is very attractive.
There are two different theories about the inventor of bamboo shoot jelly.
One believes that it was inspired by Zheng Chenggong's attack on Taiwan, because of the shortage of food and grass for the army, and accidentally found the ingredient of bamboo shoots, and occasionally cooked it with other seafood soup, so as to invent the practice of bamboo shoot jelly;
The other believes that it was invented by Qi Jiguang during the Northern Campaign against the Japanese to enrich the army's recipes. Either way, it is enough to prove that the bamboo shoot jelly has a long history and is a treasure of China's food culture.
It seems simple, but the process of making bamboo shoot jelly is quite tedious. First of all, the fresh shoots are raised in clean water for a few days to allow them to spit out all the impurities and dirt before they start cooking.
The bamboo shoots are put in a pot with the belt meat and boiled over low heat for several hours until the soup is thick and the color turns golden brown.
At this time, the soup is filtered and poured into a container to cool, and it will slowly solidify into a solid, which is known as bamboo shoot jelly.
Locals like to eat it with spices such as hot sauce and minced garlic, but for some outsiders, the idea of eating bugs is still difficult for them to accept.
Although the appearance and ingredients of the bamboo shoot jelly may surprise people, once you try its unique taste, it is easy to fall in love with it.
Cold, soft and sweet, with a subtle seafood flavor, making bamboo shoot jelly an unforgettable delicacy. Its elastic taste and rich collagen also make it popular among Tianjin locals.
Roasted eggs are a special snack in Northeast China, especially in Jilin.
The process of making this dish is quite unique,It uses eggs that have not yet hatchedDuring the barbecue, the chicks inside remained in their original state.
For those who like heavy flavors, grilled hairy eggs are undoubtedly a delicacyBut for first-time attempts, it may feel a little difficult to accept.
Although the grilled egg may not look remarkable, it has a unique taste. When you bite through the outer layer of egg whites, you will find that the flesh and bones inside are still feathered, and the egg yolk can be seen on top.
This mixture of texture and flavor has fascinated many people. Moreover, it is said that grilled hairy eggs also have a high nutritional value because they are rich in protein and minerals.
However, there are also many people who report that the taste of baked eggs is really unacceptable, and the thought of feathers and bones makes me feel disgusting.
Some friends in the Northeast also said that they don't actually like to eat roasted eggs, but they are misunderstood as loving this food.
Be that as it may,Roasted hairy eggs are still very popular in the Jilin region。Every holiday, there will be many people who go to buy roasted hairy eggs to eat.
Some tourists are also driven by curiosity and adventurous spirit to try this delicacy. Therefore, even if some people don't like it, there are still a lot of roasted hairy eggs consumed every year.
In addition to roasted eggs, another special delicacy in Jilin is roasted brain flowers。It is a dish made by roasting pork brains over a fire, sprinkled with cumin paprika or dipping sauce.
Although the shape of this dish may be a little scary, it has a delicate and delicious taste. It is said,The taste of roasted brain flower is somewhat similar to that of soft tofu, so it is actually relatively easy to eat
However, when many girls see it, they still feel scared and dare not try it. However, there are still many boys who will taste it.
In China's Henan Province, especially in the eastern Henan region, there are many unique local cuisines. Among them,Steamed locust flowers and pulp noodles attract the taste buds of diners with their unique flavors and cooking techniques.
Every April, when the locust flowers bloom on the branches of rural Henan, children will go to the trees to pick these white and pink locust flowers.
The girls waited under the tree with baskets, while the sturdy boys climbed up the tree and hooked the green locust branches with bamboo hooks.
The picked locust flowers can be eaten raw after washing, fragrant and elegant, sweet and delicious, full of the taste of early spring.
You can also make a variety of delicacies from the picked locust flowersFor example, the steamed locust flower made into a ball-shaped with starch is steamed, the taste is tender and smooth, the fragrance is overflowing, and it can also be stirred with the scrambled egg powder, wrapped into a dumpling filling, and when you bite down, the fragrance of the acacia flower and the deliciousness of the egg yolk are intertwined, which makes people appetize.
And pulp noodles are another snack unique to the Henan region。Although the noodles may not look remarkable, they are delicious, nutritious, and have a good taste and flavor.
Especially in the hot summer, a bowl of noodles with a few pickled cucumbers is really moisturizing. Locals even have"The noodles are hot three times, and the meat is not exchanged".It can be seen that they love this food.
Although these two dishes may seem strange to outsiders, and may even be dissuaded by the strong smell of pulp noodles, once you try them, you will find their unique charm.
Just as Beijingers love bean juice, Henanese people also have a deep love for pulp noodles.
These unique food cultures not only reflect the wisdom of Henan people's intelligent and industrious life, but also an indispensable part of China's rich and colorful food culture.
Houttuynia cordata, the name of this dish is reminiscent of that unacceptable smell
Its name vividly depicts its taste and appearance, making it a bit daunting. But it is such a dish that makes outsiders frightened, but it shines in Sichuan.
Gaoping Town, Guanghan City, Sichuan Province is the largest Houttuynia cordata planting base in China, and Houttuynia cordata is widely cultivated here.
For the locals, Houttuynia cordata is a very valuable ingredientThey take full advantage of Houttuynia cordata and use it to make a variety of delicious dishes.
Locally, Houttuynia cordata is widely used in the preparation of cold dishes. After washing the fresh Houttuynia cordata, add the appropriate amount of seasonings and ingredients, mix well and serve.
This cold salad has a refreshing taste, delicious taste, has certain medicinal value, and has many benefits for human health.
In addition to coleslaw, Houttuynia cordata can also be used in the preparation of stir-fried meat。Houttuynia cordata is stir-fried with meats such as pork or beef to bring out different flavors.
This dish is rich in taste and high in nutritional value, and is a dish that is very popular with the locals.
Not only that, Houttuynia cordata can also be used in the preparation of dishes such as hot pot, steamed vegetables, grilled fish, etc.
Adding an appropriate amount of Houttuynia cordata to hot pot or steamed vegetables can increase the taste and nutritional value of the dish;Adding Houttuynia cordata to grilled fish can add flavor and texture to the dish.
From a scientific point of view, Houttuynia cordata is sick to your stomach because it contains a chemical called decanoylacetaldehyde, which gives off a smell similar to that of fishy.
However, Houttuynia cordata does have a dual identity, it is not only a delicious ingredient, but also has high medicinal properties.
Its heat-clearing and detoxifying effect can help cool and relieve heatstroke, reduce heat poisoning in the body, and also have certain symptoms such as some mild colds, sore throats, tonsillitis, etcMitigation effect
In addition, Houttuynia cordata also has antibacterial and antiviral effects, and has a certain preventive and advanced effect on some diseases caused by bacteria and viruses.
Each province in China has its own unique cuisine. Some feel new and special, some are memorable, but each has its own unique flavor and historical background.
I have to sigh that China is really a mysterious and peculiar country.