In the thirtieth year of the Chinese New Year's Eve, Lantai will reveal the four major specialties of the country for you, which will definitely make you feast. Taste the Tongzi eggs first, the unusual tradition behind the delicious "boiled eggs in urine" in Dongyang, Zhejiang;Let's go to Guangzhou again and try the representative dish of "heavy taste" - Niu Huanxi, the sauce is fragrant and chewy, so that you will have an endless aftertaste;Guizhou's beef soup, the beauty of the liquid allows you to appreciate different flavors;Finally, the Northeast soul delicacy hairy eggs, the taste of international stars will make you want to stop. Are you ready for a culinary journey?
On the important occasion of the 30th anniversary of the Chinese New Year's Eve, Lantai presents a feast of national southeast and northwest cuisine to make your Chinese New Year's Eve dinner more colorful. You don't need to go abroad to taste exotic food from all over the world at home!Let's take a look at the children's eggs in Dongyang, Zhejiang, which are also affectionately known as "urine boiled eggs". The old people say that if you eat in the summer, you won't get heat stroke, and if you eat in the spring, you won't get sleepy and have no strength, what a magical delicacy!The boy egg is listed as the intangible cultural heritage of Dongyang City, and has become the taste of spring in the hearts of Dongyang people. The method of making children's eggs is similar to that of tea eggs, but it contains a special culture and Xi. In Dongyang, vendors selling eggs go to primary schools to collect urine from children, but the school teacher acquiesces in this practice and even reminds children not to pee in the urine bucket during a cold or illness. This ingenious production method makes the boy egg a unique taste in the hearts of Dongyang people, as if it is the spokesperson of spring.
Then, we came to Guangdong to taste Guangzhou's "heavy taste" representative dish - Niu Huanxi. Among the many Cantonese dishes, Niu Huanxi stands out for its chewy texture. The process of making this dish is not complicated, but the key is to eat that chewiness. After stir-frying with sauce, ginger, green onion, garlic and spicy, the aroma of the sauce can deeply stimulate your taste buds. It is said that pairing it with pickles can enhance the tender taste of the cow. Although the raw materials look a little scary, there is nothing special about Niu Huanxi itself. If you have the opportunity to visit Guangzhou, don't forget to try the "Stir-fried Beef with Pickles", which is sure to make you have an endless aftertaste and feast!
Then, we came to Guizhou to taste Guizhou's special delicacy - beef deflated soup. Beef deflated is a delicacy in the southeast of Guizhou, and only the most authentic can be eaten locally. The production process is unique, the cattle are fed with the finest grass and Chinese herbs, and then the incomplete food from the cow's stomach and small intestine is taken out after slaughter, and the cow bile and condiments are added, and then simmered before eating. Although it looks a bit like "cow dung" on the outside, it is actually a liquid and is believed to have stomach and digestion effects. Although this dish is a first-class dish in the Dong family and can only be enjoyed during the Chinese New Year, its unique taste and traditional production techniques make people have to be fascinated by it.
Finally, we came to the Northeast to taste the soul food of the Northeast - hairy eggs. There are thousands of delicacies in the Northeast, but hairy eggs are one of the souls of this land. The process of making hairy eggs is quite special, it is affected by improper temperature, humidity or other conditions during the incubation of the egg, causing the embryo to stop developing and die in the eggshell of the immature chick. People who like to eat hairy eggs told me that hairy eggs are divided into two types: whole chicken and half chicken and half egg, and the way to eat them is slightly different. Live beads that are half chicken and half egg or no chicken, the eggshell is opened first and the soup inside is drunk, which is considered to be the most delicious part. And for whole chickens, the best way to eat them is to bake the shelled hairy eggs until golden brown, then peel them off and enjoy the fat and fluff on the chicks. Although hairy eggs have long been famous in China, they have often become one of the representatives of foreigners' nightmare recipes internationally.
Four cuisines, four flavors, each with a unique story and cultural heritage. It's not just a feast for the taste buds, it's a gastronomic exploration of local specialties and traditions. In the Chinese New Year's Eve, you may wish to try it boldly, let the food enrich your holiday life, and wish everyone a good appetite and happiness in the Chinese New Year's Eve!
This article about food across the country is truly mouth-watering. From southeast to northwest, each dish contains rich regional culture and unique production technology, presenting readers with a feast of tastes.
First of all, the article begins with a child's egg from Dongyang, Zhejiang, which has aroused great interest in its ingenious production method. Not only does this dish have a wellness tradition passed down by the older generation, but it has also become a local intangible cultural heritage, demonstrating its unique status in the hearts of the locals. The production process of the eggs is vivid and interesting, and although it may seem a little strange at first glance, it shows a strong regional style.
Secondly, the Niu Huanxi in Guangdong has brought readers a visual and taste impact of "heavy taste". In the article, the process of making this dish is vividly depicted, especially emphasizing its chewy texture. This practice of making beef with such a unique taste gives people a deeper understanding of the creativity and uniqueness of Cantonese cuisine.
Next, Guizhou's beef soup presents readers with the wonders of a local delicacy. Although it is a little special on the outside, and even reminiscent of "cow dung", the article makes people understand the uniqueness contained in it through the introduction of its production process. This delicacy, which can only be tasted during the Chinese New Year, adds to its preciousness and uniqueness.
Finally, the hairy eggs in the Northeast appeared as a "soul food", which sketched a unique picture of the Northeast style in the hearts of readers. The description of hairy eggs is delicate and nuanced, from the production process to the way of eating, which makes people feel as if they are in the customs of the Northeast. Despite the international list of "disgusting foods", this specialty has long since become a unique flavor representative internationally.
Overall, this article successfully outlines the regional characteristics and cultural heritage of each cuisine through the introduction of the four cuisines. Through vivid descriptions and detailed introductions, readers seem to be able to smell the unique fragrances of Zhejiang, Guangdong, Guizhou and Northeast China, and appreciate the unique charm of each place. This culinary journey is not only an adventure for the taste buds, but also a deep understanding of the food culture of different regions of China.
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